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Plant Protein Based Beverages

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Plant Protein Foods

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Abstract

Recent food industrial and research trends showed that the scientist’s focus is now shifted from basic food role to the indispensable action of bioactive food components with respect to health-related impairments. Growing population, changing dietary patterns and increased consumer knowledge continue to be a major concern to the food chain. Food security in terms of nutrition is a demanding challenge for addressing food security issues especially in terms of nutrition. Plant-based or non-dairy milk alternatives are a fast-growing niche in the functional and specialty beverage development area of newer food products around the world. Cow milk allergy, lactose intolerance, calorie concerns, the incidence of hypercholesterolemia, and a growing desire for vegan diets have all motivated consumers to seek out cow milk substitutes. Market research reveals that there has been upsurge demand for plant-based protein products by vegans and lactose intolerant groups. Many plant-based sources like cereals, legumes, nuts, seeds are explored as a protein source to design plant protein products. Plant-based protein replacements are becoming increasingly popular as a low-cost alternative for impoverished people in developing countries and in areas where animal protein is scarce. With increasing consumer perception and demand plant based-protein industry is also focusing on innovation balance, taste and nutrition.

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Authors and Affiliations

  1. Department of Food Science and Technology, Khwaja Fareed University of Engineering and Technology, Rahim Yar Khan, Pakistan

    Muhammad Farhan Jahangir Chughtai, Adnan Khaliq, Tariq Mehmood, Samreen Ahsan, Atif Liaqat, Nimra Sameed & Shoaib Aziz

  2. National Institute of Food Science and Technology, Faculty of Food Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan

    Tahir Zahoor

  3. Department of Environmental Sciences, COMSATS University Islamabad, Vehari, Pakistan

    Muhammad Nadeem

  4. University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore, Pakistan

    Assam Bin Tahir

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  1. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Annamalai Manickavasagan

  2. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Loong-Tak Lim

  3. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Amanat Ali

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Chughtai, M.F.J. et al. (2022). Plant Protein Based Beverages. In: Manickavasagan, A., Lim, LT., Ali, A. (eds) Plant Protein Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-91206-2_9

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