The role of protein blends in plant-based milk alternative: A review through the consumer lens

Abstract

Plant-based milk alternatives (PBMAs) gained popularity in recent years. However, the unpleasant sensory notes detected has led to addition of colourings, flavourings, and stabilisers to mask their off-flavours and increase consumer acceptability. PBMAs also lack total protein content and require fortification. Consequently, they are not considered complete replacements for cow's milk. To address consumers' demand for natural and delicious plant-based products, protein blends (i.e., blending of multiple plant sources or hybrid combinations of dairy and plant-based ingredients) have emerged. The blended protein space is relatively new and there is limited understanding among consumers about this product category. This review will discuss consumer drivers namely consumer expectations, sensory evaluations, nutritional value, environmental, versatility, and price towards plant protein blended products and provide recommendations for future research direction to advance the understanding and innovation development of protein blends. Blended PBMAs offer promising opportunities to improve sensory, nutritional, and technological aspects without relying heavily on fortification and additives. The development of blended PBMAs could satisfy consumers’ preferences for a delicious, nutritious, eco-friendly, minimal ingredient list, clean-label, versatile, and affordable food products. Several key considerations need to be considered for blended PBMAs with existing and emerging plant sources and their protein fractions: (i) cater various consumer segments to meet their specific needs and preferences, (ii) assess sensory profile of the blended PBMAs, (iii) determine appropriate name for the product, and (iv) ensure accurate labelling with ingredient list, nutritional, allergen and food safety information, and sustainability footprints.

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