Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Jan 26

PMID 33494460

Citations 4

Authors

Erica Pontonio

Carlo Giuseppe Rizzello

Affiliations

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Abstract

The growing prevalence of allergenicity towards cow's milk, lactose intolerance [...].

Citing Articles

Application of Nordic Keyhole and Nutri-Score for assessment of nutritional quality of plant-based dairy analogues.

Moshtaghian H, Hallstrom E, Bianchi M, Bryngelsson S BMC Nutr. 2025; 11(1):45.

PMID: 40022209 PMC: 11869733. DOI: 10.1186/s40795-025-01023-3.

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits.

Hidalgo-Fuentes B, de Jesus-Jose E, Cabrera-Hidalgo A, Sandoval-Castilla O, Espinosa-Solares T, Gonzalez-Reza R Foods. 2024; 13(6).

PMID: 38540834 PMC: 10969568. DOI: 10.3390/foods13060844.

A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe.

Medici E, Craig W, Rowland I Nutrients. 2023; 15(15).

PMID: 37571351 PMC: 10421432. DOI: 10.3390/nu15153415.

Nutritional Composition of Plant Protein Beverages on China's Online Market: A Cross-Sectional Analysis.

Zhang J, Cai Q, Ji W Nutrients. 2023; 15(12).

PMID: 37375604 PMC: 10303205. DOI: 10.3390/nu15122701.

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.

Cichonska P, Ziarno M Microorganisms. 2022; 10(1).

PMID: 35056540 PMC: 8779895. DOI: 10.3390/microorganisms10010091.

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