PLANT-BASED DAIRY PRODUCTS: SUBSTITUTES FOR SPECIAL DIETARY NEEDS

Abstract

Plant-based dairy products have gained prominence as alternatives to animal milk, driven by the increase in lactose intolerance, food allergies, adherence to veganism, and environmental concerns associated with dairy farming. This literature review aimed to analyze the main plant-based milk substitutes, addressing their raw materials, nutritional composition, technological production processes, formulation challenges, and advances aimed at improving sensory properties and nutritional balance. The search was conducted in the Web of Science, Scopus, and PubMed databases, including studies published in Portuguese and English. The results demonstrate that plant-based beverages, such as those produced from soy, almond, oat, coconut, peanut, cowpea, and cocoa, have nutritional profiles distinct from cow's milk, generally with lower protein and essential amino acid content, but with the absence of lactose and cholesterol, in addition to the presence of bioactive compounds beneficial to health. Nutritional fortification and the use of emerging technologies, such as fermentation, high-pressure processing, and advanced heat treatments, have been fundamental strategies for improving the stability, digestibility, flavor, and shelf life of these products. It is concluded that plant-based dairy products represent a viable alternative for special dietary needs, although they still face technological and nutritional challenges that demand continuous research and development efforts.

DOI: https://doi.org/10.56238/sevened2026.001-021