School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
Food Res Int. 2018 Aug;110:42-51. doi: 10.1016/j.foodres.2017.03.045. Epub 2017 Mar 25.
Plant-based foods are gaining popularity and the market is developing fast. This trend is based on several factors, like the change of lifestyle, interest in alternative diets, and the increasing awareness about sustainable production of food and especially proteins. Plant-based dairy substitutes can serve as an option to traditional food products, meeting many of these interests. However, the market is in its infancy and needs to progress. Trends show, that the market will change from being focused on mainly soya, almond and rice-based products, due to their unsustainable farming, and nutritional concerns, like genetic modification and low protein content. The market is likely to shift towards alternative plants to meet consumers' needs and desire for healthy, flavourful and intriguing products. In this regard, the aspect of allergy-free, like gluten-free products gain in importance. Research studies are approaching the nutritional quality of plant-based dairy substitutes, such as improving the protein quality and glycaemic properties. Furthermore, the application of these products or plant proteins as functional ingredients or substitutes for cow's milk in dairy products like cheese and yoghurt are disseminated. However, there is still a need for much more diversified studies in order to overcome stability, textural, nutritional and sensory problems.
植物性食品越来越受欢迎，市场发展迅速。这种趋势基于多种因素，如生活方式的改变、对替代饮食的兴趣，以及对可持续食品生产、特别是蛋白质生产的认识不断提高。植物性乳制品替代品可以作为传统食品的替代品，满足这些需求。然而，市场仍处于起步阶段，需要不断发展。趋势表明，由于种植不可持续以及存在遗传改造和蛋白质含量低等营养问题，市场将从以大豆、杏仁和大米为基础的产品转向其他植物产品。市场可能会转向替代性植物，以满足消费者对健康、美味和有趣产品的需求和渴望。在这方面，无过敏原的产品，如无麸质产品，变得越来越重要。研究正在研究植物性乳制品替代品的营养质量，例如改善蛋白质质量和血糖特性。此外，这些产品或植物蛋白作为功能性成分或牛乳制品如奶酪和酸奶中的牛奶替代品的应用也在传播。然而，为了克服稳定性、质地、营养和感官问题，仍需要进行更多样化的研究。
