Copyright © 2021 Food Research Lab. All rights reserved 1

The New Creamy Trend You Have Been Waiting for: Plant-based

Alternatives

Dr. Nancy Agnes, Head,

Technical Operations, FoodResearchLab

info@foodresearchlab.com

I. INTRODUCTION

Dairy products are a staple in several

people’s diets. From making the coffee

creamer to cooking the most classic recipes,

milk is utilized in every meal of the day.

One cup of cow’s milk (240 mL) contains 8

grams of protein, 8 grams of fat, and 13

grams of carbohydrates, providing a total of

146 calories in total. Dairy is used as a

stabilizer in baking, to richen sauces and

soups, and to make delicious, sweet desserts.

Dairy is used in nearly every regional

cuisine around the globe.

While it is a popular choice for many, some

individuals can’t consume dairy items due to

personal or practical reasons, such as dietary

restrictions, allergies or intolerances and

moral reasons. Therefore, at Food Research

Lab, our food and nutraceuticals product

development scientists have been finding

alternatives to satisfy our dairy dependency

for centuries. Plant-based products can be

used as an alternative to mimic the flavor,

nutrition and cooking science of dairy

products. Moreover, these plant-based

alternatives serve as an extraordinary

solution for individuals with diet restrictions

and intolerances. For people trying to lose

weight, lactose intolerant or choose to

eliminate animal products from your

lifestyle, these non-dairy products provide

the same or similar benefits of milk.

Today, a diverse food trend is observed

across the globe, which has introduced

exciting alternatives such as hemp, quinoa

etc. We can generally classify plant-based

milk alternatives into five categories as

follows.

1. Formulation based on Cereals: Oat milk,

Rice milk, Corn milk, Spelt milk.

2. Legume based new food product

development: Soy milk, Peanut milk,

Lupin milk, Cowpea milk.

3. Nut based food and drink product

development: Almond milk, Coconut

milk, Hazelnut milk, Pistachio milk,

Walnut milk.

4. Seed based product development:

Sesame milk, Flax milk, Hemp milk,

Sunflower milk.

5. Pseudo-cereal based product

development: Quinoa milk, Teff milk,

Amaranth milk.

Market Research Future reported that the

plant-based products in the US grew 61 % in

6 years, reaching US$ 2.3 billion. This

Copyright © 2021 Food Research Lab. All rights reserved 2

global trend is expected to surpass a

whopping US$ 2.7 billion by 2022. In 2017,

Almond milk owned 64% of sales, followed

by soy and coconut milk, accounting for the

total quarter of the market shares. Oat milk

has gained increased attention in the last few

years as it has grown 23 % from 2017 to

2018, while the other blends in total have

grown by 51%. Niche dairy alternatives

such as cashew and help make up the

remaining 11 % of the market shares. Let us

dig into a few key plant-based alternatives.

II. THE NUTTY MILKS

The milk from almonds, macadamia,

cashews and coconut are extracted from

whole nuts.

Almond milk is a great alternative due to its

low sugar content and milk flavor, making it

an excellent low calorie and low carb

alternative. One cup of unsweetened almond

milk contains 1 gm of protein, 2.5 grams of

fat and 2 grams of carbohydrate providing a

total calorie content of 30–35.

Formulation based on almond milk is rich in

Vitamin E fighting the free radicals, high in

fiber and healthy fats. Almond also contain

Phytic acid, which reduces the absorption of

iron, zinc and calcium in the body.

Macadamia is fairly new to the market and

most brands are made in Australia.

Macadamia milk is high in healthy

monounsaturated fats, which aids in

reducing blood cholesterol, blood pressures

and the risk of heart disease. It has a richer

and creamier flavor and tastes great in

smoothies or coffee. One cup contains 1-5

grams of protein, 5 grams of fat and 1 gram

of carbohydrates making up to 55 calories, a

great option for people trying to reduce their

calorie intake.

Cashews are known for their thick creamy

texture and sweet nutty flavor. It is one

wonderful alternative in making smoothies,

as a creamer in coffee and desserts. One cup

of unsweetened milk contains 1 gram of

protein, 2 to 4 grams of fat, and 1 to 2 grams

of carbohydrates making up to 50 calories.

Individuals with low protein requirement

might opt of cashew milk which is also a

low-calorie option.

Coconut milk extracted from the white flesh

of the brown coconuts has a creamy texture

and a sweet flavor. One cup contains 4

grams of fat with little or no protein and

carbs constituting up to 45 calories. Around

90% of the calories are due to the saturated

fat including medium-chain triglycerides

(MCT). Several studies suggest that MCT

might help to reduce appetite and assist with

weight reduction. Overall, it may be the best

option for individuals looking to reduce carb

intake.

You can treat yourself and your kids with a

rich Coconut yogurt at home. Simply add

whole fat coconut milk and a probiotic, to

make a thick creamy yogurt.

III. FORMULATION OF LEGUME AND

CEREAL BASED MILK IMITATIONS

New product formulation based on legume

and cereal-based beverages are made from

hydrating high starchy grains and then the

excess water is removed by heating them in

the presence of water and amylase. A

controlled pH setting is used for the slurry,

to reduce the starch content and to remove

insoluble fiber and suspended soluble fiber.

Therefore, to make a stable emulsion,

thickeners, stabilizers such as gums and

vegetable oils are also added to improve

taste and consistency.

Soymilk formulation, the most commonly

used alternative is extracted from the whole

soybeans or from the soy protein isolate.

Soy milk is one of the few plant-based

Copyright © 2021 Food Research Lab. All rights reserved 2

alternatives which offers a completed

protein source offering all essential amino

acids that cannot be produced in the body

(7). It has a mild and creamy flavor. One

cup of unsweetened milk contains 7 to 9

grams of protein, 4 grams of fat and

carbohydrates providing a total of 80 to 90

calories.

Soy milk is rich in digestible calcium,

Vitamin A, E, B and a good amount of iron.

They are also low in saturated fat and

cholesterol. Soy milk also contains large

amounts of isoflavones which can affect the

estrogen receptors and affect hormone

functions.

Oat and rice milk formulations have found a

tremendous place on the supermarket

shelves. It has the most satisfying flavor

with a creamy texture that replicates the

richness of cow’s milk. Oat milks are rich in

sugar and vitamin B12 content and contain a

good source of fiber and beta-glucan, which

forms a thick gel as it passes through the

gut. The beta-glucan gel binds to

cholesterol, reducing the overall absorption

in the body.

One cup of oat milk contains 2 to 5 grams of

protein, 5 grams of fat and 20 to 30 grams of

carbs, amounting to a total of 140 to 170

calories. It has a low glycemic index and a

high content of folic acid which is essential

for pregnant and lactating women.

Rice milk is extracted from filtering rice

cooked in water. During this process, carbs

becoming sugar giving a sweet taste to the

drink. Rice milk is the least allergenic

alternative and the safest option for

individuals with allergies and intolerance to

dairy, gluten or nuts. One cup of rice milk

contains 1 gram of protein, 2 to 3 grams of

fat and 27 to 38 grams of carbohydrates,

providing 130 to 140 calories. Majorly, it

contains polyunsaturated fats, vitamins A, B.

D, minerals and soluble fiber.

Rice milk offers a high glycemic index (GI)

of 79 to 92, which makes it a quickly

digestible and rapid increase in blood sugar

levels. It has a low protein content and high

levels of inorganic arsenic chemical found

naturally in the environment (11, 12). For

these reasons, it may not be the best option

for people with diabetes. However, for most

individuals, consuming rice milk should not

cause concern.

Due to these new plant-based milk

alternatives, a whole range of health food

market is expanded, developing a complete

nutritional food with high acceptability.

While less than 10% of consumers are

identified as Vegans, a growing number of

customers are moving towards flexitarian

eating habits. This shift in consumerism has

shed light on plant-based ingredients across

a multitude of product categories. Plant

Based Food Association (PBFA) reported

that the sale of plant-based foods grew by a

Copyright © 2021 Food Research Lab. All rights reserved 2

whopping 20% reaching a total of $3.3

billion indicating plant base ingredients are

no longer just a niche market.

Formulating a new product involves various

challenges, as a cross-functional team is

required, such as marketing, regulatory

affairs and quality assurance. Moreover,

companies or industries also have to keep up

with the rapidly evolving food trends.

Firstly, it can be a challenge to calculate the

direct cost of all the ingredients to the

manufacturing, as there is no proper process

in place. Often the company’s marketing

department will determine the maximum

price that the consumers are willing to pay

for a product in that category. Secondly,

when creating new products, scientists need

to be aware of various allergens prohibited

by your local regulatory body. Allergens

present in the final product will be declared

on the packaging label. Nutritional

information and product claims (such as

non-fat, reduced sugar etc.) used on the

packaging label should follow strict

compliance and needs to be accurate.

IV. ABOUT FOOD RESEARCH LAB

With many years of passion and experience

in the industry, Food Research Lab serves as

a one-stop solution for all your food

business needs, from creating a new product

or enhance an existing one. Our food

technology experts will help you through a

plethora of rules and regulations across the

globe, to enable your product (food &

nutraceuticals/supplements) to reach

customers hands promptly. By working

directly with us, you’re assured of getting a

dynamic, innovative product of your

specifications. We will also help you with a

cost analysis of new product for your

specification and certification process of

your product. Reach us at

info@foodresearchlab.com

Dr Raj is a trained food scientist from New

Zealand, with 10 years of experience. Upon

completion of his PhD, he worked for

various FMCGs. He is the recipient of the

Oxoid food science award from the Heriot-

Watt University and Callaghan grant from

University of Otago and Callaghan

Innovations for his academic performance.

Raj writes early in the morning, then spends

the rest of the day working as a full-time

technologist and as a consultant at Food

Research Lab

(http://www.foodresearchlab.com), Chennai

& the UK, where he makes his experiments

work.

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