A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value

Marcel Pointke, Elke Herta Albrecht, Katrin Geburt, Martina Gerken, Imke Traulsen and Elke Pawelzik
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Marcel Pointke: Division of Quality of Plant Products, Department of Crop Sciences, Faculty of Agriculture, University of Goettingen, 37075 Goettingen, Germany
Elke Herta Albrecht: Division of Ecology of Livestock Production, Department of Animal Sciences, Faculty of Agriculture, University of Goettingen, 37075 Goettingen, Germany
Katrin Geburt: Division of Ecology of Livestock Production, Department of Animal Sciences, Faculty of Agriculture, University of Goettingen, 37075 Goettingen, Germany
Martina Gerken: Division of Ecology of Livestock Production, Department of Animal Sciences, Faculty of Agriculture, University of Goettingen, 37075 Goettingen, Germany
Imke Traulsen: Division Livestock Systems, Department of Animal Sciences, Faculty of Agriculture, University of Goettingen, 37075 Goettingen, Germany
Elke Pawelzik: Division of Quality of Plant Products, Department of Crop Sciences, Faculty of Agriculture, University of Goettingen, 37075 Goettingen, Germany

Sustainability, 2022, vol. 14, issue 13, 1-23

Abstract: Consumers are becoming increasingly interested in reducing the consumption of animal-based foods for health, sustainability, and ethical reasons. The food industry is developing products from plant-based ingredients that mimic animal-based foods’ nutritional and sensory characteristics. In this study, the focus is on plant-based milk alternatives (PBMAs). A potential problem with plant-based diets is the deficiency of important micronutrients, such as vitamin B 12 , B 2 , and calcium. Therefore, an analysis of micronutrients in PBMAs was conducted to assess their nutritional value. The second main focus was on the sensory description of the PBMAs, done by a trained panel, and instrumental assessment to characterize the sensory attributes. Almond drinks met the daily micronutrient requirements the least, while soy drinks came closest to cow’s milk in macro- and micronutrients. The experimentally determined electronic tongue and volatile compound results confirmed the sensory panel’s evaluations and could therefore be used as a method for easy and effective assessments of PBMAs. The PBMAs evaluated in this study could not completely replace cow’s milk’s nutritional and sensory properties. They are products in their own product group and must be evaluated accordingly. Given the variety of products, consumers should experiment and make their decisions regarding the substitution of cow’s milk.

Keywords: almond drinks; micronutrients; milk substitutes; non-dairy beverages; oat drinks; sensory evaluation; soy drinks (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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