Editorial Open Access

Advancements in Plant-Based Dairy Alternatives: Innovation, Nutrition, and Market Dynamics

Abstract

Plant-based dairy alternatives have emerged as a significant category in functional and sustainable food systems. These substitutes—made from soy, almond, oat, rice, and coconut—offer nutritional benefits while addressing lactose intolerance, vegan preferences, and environmental concerns. This article explores technological advancements, nutritional challenges, sensory optimization, and regulatory considerations surrounding the development of plant-based dairy products

Sneha M. Deshmukh*

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