ReviewFood science & nutrition2026
Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives.
Review in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based beverages (PBBs) have attracted considerable attention from the global dairy industry as a viable substitute to the milk industry due to their sustainability, nutritional value, and economics. An emerging trend is PBBs, which can be an affordable option for low-income populations in developing nations and in areas where there is a limited supply of cow's milk. The PBB market is projected to reach a value of $7.3 billion by 2032, growing at a compound annual growth rate (CAGR) of 10.3% from 2023 to $2.8 billion in 2022. The increase of vegans around the world is the main factor propelling the PBB market's expansion. Cereals, legumes, nuts, and seeds are the sources that may be utilized for manufacturing vegetal beverages. The present possibilities and obstacles related to PBB development are explored in this review. This review summarizes novel insights on PBB, the use of novel ingredients, traditional and technologically advanced methods, health benefits, and risks related to consuming these beverages. This comprehensive review also briefly describes the production processes utilized for producing PBBs, the bioavailability of nutrients, their impact on gut microbiota, and the sustainability of PBBs for the circular economy. These insights are intended to assist scientists and food producers in choosing and refining appropriate processing techniques to enhance the nutritional attributes, shelf life, and consumer acceptability of PBBs.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.