Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges
Erica Pontonio, Carlo Giuseppe Rizzello
Abstract
The growing prevalence of allergenicity towards cow’s milk, lactose intolerance, and hypercholesterolemia, as well as the trend of plant-based diets (vegetarian and vegan), is pushing the food industry and the global market towards the design, supply and production of novel plant-based milk alternatives [...]
Topics & Concepts
Lactose intoleranceLactoseBusinessDairy industryBiotechnologyFood scienceFermentationMilk proteinVegan DietAgricultural scienceBiologyMedicineInternal medicineAgriculture Sustainability and Environmental ImpactProteins in Food SystemsProbiotics and Fermented Foods