Plant-based drinks face multiple barriers as suitable dairy alternatives, according to researchers in Singapore, the UK, and China

The global surge in demand for plant-based alternatives to traditional dairy milk has reached unprecedented levels, driven by ethical concerns, environmental sustainability and health consciousness. In recent years, plant-based drinks have emerged as a diverse and popular choice, offering a range of nutritional benefits and catering to lactose-intolerant individuals, as well as vegans and vegetarians. Concerns over dairy milk production’s environmental impact revolve around land and water use, greenhouse gas (GHG) emissions and animal welfare, and plant-based drink production generally requires fewer resources and generates fewer emissions. Nutrition-wise, plant-based drinks are said be a rich source of essential nutrients, including proteins, dietary fibre, fats, vitamins and minerals — beyond the calcium and protein associated with dairy milk. These alternatives are typically derived from plant sources such as nuts, grains, legumes and seeds; examples include almond, soy, oat, ...