Summary
This review examines how protein blends derived from multiple plant sources can address current limitations of plant-based milk alternatives, namely insufficient protein content and quality, sensory deficits, and cost barriers. The authors argue that optimisation of plant-based dairy alternatives through strategic protein blending is essential to support broader dietary transitions toward more sustainable food systems whilst maintaining nutritional adequacy and consumer appeal.
Regional applicability
The findings are applicable to United Kingdom food product development and dietary guidance, particularly relevant to UK sustainability objectives and the government's encouragement of plant-based alternatives. The review addresses barriers to adoption that are pertinent to UK consumers and food manufacturers seeking to align with net-zero targets and healthier eating patterns.
Key measures
Protein quantity and quality, sensory attributes, cost, environmental sustainability, nutritional comparability to dairy milk
Outcomes reported
The paper reviews the use of protein blends from diverse plant sources to enhance the nutritional profile, sensory characteristics, and sustainability of plant-based milk alternatives compared to conventional dairy products.
Topic tags
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