Soy, Rice and Oat Drinks: Investigating Chemical and Biological Safety in Plant-Based Milk Alternatives

During the last decades, plant-based milk has become very appreciated by consumers, becoming a staple ingredient, especially for alternative breakfasts. Milk contains lactose, which is a sugar hydrolysed by the lactase enzyme. Lactose intolerance and lactose malabsorption are very common food intolerances among individuals. However, a lot of consumers consider themselves as lactose intolerant on the basis of self-reported intolerance and start to avoid dairy products, ignoring that plant-based milk alternatives are not nutritionally comparable to animal milk, especially in terms of protein intake. The aim of this study is to grow folder knowledge of the security of plant-based drinks, helping competent authorities to issue a risk assessment and to apply national plans about consumer safety. Results show that proper sanitary practices, such as pasteurization, are necessary in plant-based milk alternatives as well as in dairy milk. Chemical analysis has highlighted that there are no pesticide risks for consumers.

Automated summary

Plant-based milk has become popular among consumers, especially as an alternative ingredient for breakfast. However, many consumers with self-reported lactose intolerance avoid dairy products without considering the nutritional differences between plant-based alternatives and animal milk, particularly in terms of protein intake. This study aims to increase understanding of the safety of plant-based milk, providing information for risk assessments and national plans for consumer safety. The results indicate that proper sanitary practices, such as pasteurization, are necessary for both plant-based milk alternatives and dairy milk. Chemical analysis shows no pesticide risks for consumers.