Special Issue "Milk Alternatives and Non-Dairy Fermented Products"
Deadline for manuscript submissions: closed (30 June 2020) | Viewed by 71317
Interests: food microbiology; starter selection; biotechnologies; functional foods; lactic acid bacteria; sourdough
Special Issues, Collections and Topics in MDPI journals
Consumers’ interest in plant-based milk substitutes is growing according to changes of lifestyle. Widespread lactose intolerance and cow’s milk allergies are the main causes for consumers’ demand for milk alternatives, together with ethical considerations and an increasing awareness of the sustainable production of food. As plant-based foods are gaining popularity, the market is growing accordingly, and businesses are being called on to allocate resources in the development of novel dairy-type products. Legumes, oil seeds, cereals, and pseudo-cereals have been already employed to produce cow’s milk substitutes and probiotics foods. Fermentation, both spontaneous and using selected starters, has been recognized as a natural and economic choice to provide adequate palatability to derived foods and beverages, leading to several nutritional and functional improvements. However, the stability, textural, nutritional, and sensory downsides of the use plant-based substitutes still need to be overcome.
Prof. Dr. Carlo Giuseppe Rizzello
Dr. Erica Pontonio
Manuscript Submission Information
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- Milk substitutes
- Milk intolerance
- Milk allergy
- Plant-based milk
- Dairy-type foods