Plant milk (plant-based liquids, alternative milk, nut milk or vegan milk) is a manufactured, non-dairy beverage made from a plant extract for flavoring and aroma. Plant milks are consumed as a plant-based alternative to dairy milk, and to add a vegan beverage choice with creamy mouthfeel. For commerce, plant-based liquids are typically packaged in containers similar and competitive to those used for dairy milk, but cannot be labelled as 'milk' within the European Union. In 2018 among some 20 plant sources used in plant milk manufacturing, almond, soy, and coconut were the highest-selling plant milks worldwide. The global plant milk market was estimated at US$16 billion in 2018.
|Type||Non-dairy beverage and cooking ingredient|
|Ingredients||Based on a grain, pseudocereal, legume, nut, seed, or coconut|
Plant-flavored beverages have been consumed over centuries, with the term "milk-like plant juices" used since the 13th century. Across various cultures, plant milk has been both a traditional beverage and a flavorful ingredient in sweet and savory dishes, such as the use of coconut milk in curries. Plant milks are also used to make ice cream, plant cream, vegan cheese, and yogurt, such as soy yogurt, with 54% of consumers open to selecting plant-based products over dairy in 2018.
Horchata, a beverage originally made in North Africa from soaked, ground and sweetened tiger nuts, spread to Iberia (now Spain) before the year 1000. In English, the word "milk" has been used to refer to "milk-like plant juices" since 1200 AD.
Recipes from the 13th-century Levant exist which describe the first plant milk: almond milk. Soy was a plant milk used in China during the 14th century. In Medieval England, almond milk was used in dishes such as ris alkere (a type of rice pudding) and curry chicken (appearing in the recipe collection, The Forme of Cury). Coconut milk (and coconut cream) are traditional ingredients in many cuisines, and are often used in curries.
Plant milks may be regarded as substitutes for dairy milk in western countries, but have traditionally been consumed in other parts of the world, especially ones where there are higher rates of lactose intolerance (see especially lactose intolerance: epidemiology section).
Plant milks can be made from:
- Grains: barley, oat, rice, spelt
- Pseudocereals: quinoa
- Legumes: soy, lupin, pea, peanut
- Nuts: almond, cashew, hazelnut, pistachio, walnut, macadamia
- Seeds: chia seed, flaxseed, hemp seed, pumpkin seed, sesame seed, sunflower seed
- Other: coconut, potato
A blend is a plant milk created by mixing two or more types together. Common examples of blends are almond-coconut milk and almond-cashew milk. Pacific Foods' 7 Grain plant milk consists of oat, rice, triticale, wheat, barley, spelt, and millet.
Other traditional plant milk recipes include:
- cleaning, soaking and dehulling the beans
- grinding of the starting material to produce a slurry, powder or emulsion
- heating the processed plant material to denature lipoxidase enzymes to minimize their effects on flavor
- removing sedimentable solids by filtration
- adding water, sugar (or sugar substitutes) and other ingredients to improve flavor, aroma, and micronutrient content
- pasteurizing the pre-final liquid
- homogenizing the liquid to break down fat globules and particles for a smooth mouthfeel
- packaging, labeling and storage at 34 °F (1 °C)
The actual content of the highlighted plant in commercial plant milks may be only around 2%. Other ingredients commonly added to plant milks during manufacturing include guar gum, xanthan gum, or sunflower lecithin for texture and mouthfeel, select micronutrients (such as calcium, B vitamins, and vitamin D), salt, and natural or artificial ingredients—such as flavors characteristic of the featured plant—for aroma, color, and taste. Plant milks are also used to make ice cream, plant cream, vegan cheese, and yogurt, such as soy yogurt.
The production of almond-based dairy substitutes has been criticized on environmental grounds as large amounts of water and pesticides are used. Oat-based products have been identified as comparatively sustainable.
Nutritional comparison with cow milkEdit
Generally because plant milks are manufactured using processed extracts of the starting plant, plant milks are lower in nutrient density than dairy milk and are fortified during manufacturing to add precise levels of micronutrients.
|Nutritional content of cow, soy, and almond milks|
(whole, vitamin D added)
(unsweetened; calcium, vitamins A and D added)
|Calories (cup, 243g)||149||80||39|
|Saturated fat (g)||4.55||0.5||0|
|Vitamin B12 (µg)||1.10||2.70||0|
|Vitamin A (IU)||395||503||372|
|Vitamin D (IU)||124||119||110|
Packaging and marketingEdit
To improve competition, plant milks are typically packaged in containers similar to those of dairy milks. Advertising for plant milks may contrast the intensive farming effort to produce dairy milk with the relative ease of harvesting vegan sources, such as oats, rice or soybeans.
Globally, plant milk sales grew steadily by 61% over the period 2012 to 2018. Among plant milks, almond (64% market share), soy (13% market share) and coconut (12% market share) were the leaders in the category.
In December 2013, European Union regulations stated that the terms "milk", "butter", "cheese", "cream" and "yogurt" can only be used to market and advertise products derived from animal milk, with a small number of exceptions including coconut milk, peanut butter and ice cream. In 2017, the Landgericht Trier (Trier regional court), Germany, asked the Court of Justice of the European Union, to clarify European food-labeling law (Case C-422/16), with the court stating that plant-based products cannot be marketed as milk, cream, butter, cheese or yogurt within the European Union because these are reserved for animal products; exceptions to this do not include tofu and soy.
In the United States, the dairy industry has petitioned the FDA to ban the use of terms like "milk", "cheese", "cream" and "butter" on plant-based analogues (except for peanut butter). A 2018 survey by the International Food Information Council Foundation suggests consumers in the United States do not typically confuse plant-based analogues with animal milk and dairy products. Labeling regulations for plant-based products with names such as "milk" or "yogurt" were under review, as of 2018. US Food and Drug Administration commissioner, Scott Gottlieb, stated on July 17, 2018 that the term "milk" is used imprecisely in the labeling of non-dairy beverages, such as soy milk, oat milk and almond milk: "An almond doesn't lactate", he said.
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