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An update on fermented plant-based dairy alternatives: advances towards consumer acceptability and modern diets

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Agrárias::Outras Ciências Agrárias
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
datacite.subject.sdg13:Ação Climática
dc.contributor.authorUeda, Jonata Massao
dc.contributor.authorFernández-Ruiz, Virginia
dc.contributor.authorMorales, Patricia
dc.contributor.authorFerreira, Anabela
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.date.accessioned2025-11-06T10:12:03Z
dc.date.available2025-11-06T10:12:03Z
dc.date.issued2025
dc.description.abstractPlant-based dairy alternatives (PBDA) represent a significant portion of the consumption of plant-based products, mainly to replace or complement the diet in relation to dairy milk, due to their health properties, the absence of lactose, environmental impacts, and consumer preference. These products have attracted a wide range of consumers, as they can be derived from different plant sources such as soy, rice, almonds, oats, cashews, and many others, offering different options for different needs and preferences. With the significant increase in the consumption of products that replace animal sources, other important concerns arise, mainly regarding the nutritional deficiency that each vegetable product offers, in addition to undesirable properties regarding adaptation to new foods. Fermentation technology is an attractive alternative as it can mitigate these sensory attributes that are present in plant-based products, as well as ensure greater food safety and health benefits of fermented products. Therefore, this review article will focus on the consumption of plant-based beverages as possible alternatives to dairy products. The consumer perception of PBDA will also be addressed, along with the differences between the fermentation of dairy milk and plant-based beverages, the challenges in the development of PBDA regarding rheological and sensory properties, and the health effects of the consumption of these fermented products.eng
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES(PIDDAC): CIMO, UIDB/00690/2020 (DOI:10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI:10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI:10.54499/LA/P/0007/2020). National funding by FCT, Foundation for Science and Technology, through the individual research grant (2022.13392.BD) of J. M. Ueda, institutional scientific employment program-contract with S. A. Heleno, and individual scientific employment program-contract with M. Carocho (CEECIND/00831/2018). P. Morales and V. Fernández-Ruiz are also grateful to ALIMNOVA Research Group 951505 (UCM, GNFR-32/23).
dc.identifier.citationUeda, Jonata Massao; Fernández-Ruiz, Virginia; Morales, Patricia; Ferreira, Anabela; Heleno, Sandrina A.; Carocho, Márcio (2025). An update on fermented plant-based dairy alternatives: Advances towards consumer acceptability and modern diets. British Food Journal: An international multi-disciplinary journal for the dissemination of food-related research. ISSN 0963-9969. 221, p. 1-9
dc.identifier.doi10.1016/j.foodres.2025.117504
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/34973
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relation.ispartofFood Research International
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectFermentation
dc.subjectVegetable beverages
dc.subjectPlant-based alternatives
dc.subjectDairy products
dc.subjectLactic acid bacteria
dc.titleAn update on fermented plant-based dairy alternatives: advances towards consumer acceptability and modern dietseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage9
oaire.citation.startPage1
oaire.citation.titleFood Research International
oaire.citation.volume221
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameUeda
person.familyNameHeleno
person.familyNameCarocho
person.givenNameJonata Massao
person.givenNameSandrina A.
person.givenNameMárcio
person.identifierawbWiiMAAAAJ&hl
person.identifier.ciencia-id4417-F90B-68A3
person.identifier.ciencia-id8B18-3095-6FC9
person.identifier.ciencia-id5614-005B-5CF1
person.identifier.orcid0000-0002-1452-3764
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0002-8978-4547
person.identifier.ridL-5951-2014
person.identifier.scopus-author-id57222522617
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id52463229800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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