Special Issue "Plant-Based Alternatives to Dairy Foods: Challenges and Trends"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: 10 April 2023 | Viewed by 230

Special Issue Editors

Dr. Esther Sendra
E-Mail Website
Guest Editor
AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Orihuela, Spain
Interests: dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography
Special Issues, Collections and Topics in MDPI journals
Dr. Leontina Lipan
E-Mail Website
Guest Editor
Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Carretera de Beniel, Km 3.2, 03312 Orihuela, Spain
Interests: nuts; tropical fruits; water stress; stress markers

Special Issue Information

Dear Colleagues,

Plant-based foods are getting increasingly popular, consumer demand is on the rise and food companies are designing new food formulations, many of them imitating traditional dairy foods that consumers include in their diet substituting the original dairy ones. The usual raw materials for such products are nuts, cereals, legumes, and even tubers. However, the nutritional profile of plant-based foods largely differs from that of dairy foods, in addition, the texture, stability and clotting properties of vegetable proteins are also different than those of milk, and consequently sensory properties. In the present Special Issue, we would like to invite contributions able to provide scientific knowledge to face the challenges of vegetable raw materials, mainly those related to product nutritional, technological, functional and sensory properties and also to describe the present and future trends in the development of plant-based dairy alternatives.

Dr. Esther Sendra
Dr. Leontina Lipan
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • almond
  • nuts
  • dairy-alternatives
  • cereal foods
  • fermentation
  • plant protein
  • prebiotics
  • probiotics
  • non-dairy foods
  • veganism
  • cheese-analogues

Published Papers

This special issue is now open for submission.
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