The growing lactose intolerant population together with the swiftly changing consumer dietary patterns worldwide have amplified the importance of plant-based options in the food industry. The increasing burden of digestive disorders and the rising popularity of vegetarian or vegan diets are paving the way for several substitutes for dairy products. Fitness enthusiasts are increasingly shifting toward healthy alternatives and low-fat consumption, which will positively influence the development of the plant milk market in the forthcoming years.
Lately, soaring calorie concerns and the higher prevalence of hypercholesterolemia have steered newer food product developments in functional and specialty beverages. In effect, the demand for plant-based milk alternatives made from soy, almond, pea, oats and nuts, among others, is showing an increase. They not only cater to health-conscious consumers but also serve as an inexpensive alternative in underdeveloped countries with insufficient cow milk.