Overview
ABSTRACT
Whether traditional or innovative, plant-based alternatives to dairy products are helping Western consumers to adopt healthier, environmentally-friendly diets. The aim of this article is to look at how recipes, technology and fermentation can help this offer to progress. Nutritional intake, environmental footprint and, above all, consumer acceptability are the three major challenges facing plant-based alternatives, paving the way for balanced diets combining different dairy and/or plant sources.
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Read the articleAUTHORS
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Gaëlle ARVISENET: Center des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon
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Valérie GAGNAIRE: INRAE, Agro Institute, STLO, Rennes
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Gilles GARRIC: INRAE, Agro Institute, STLO, Rennes
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Fanny GUYOMARC'H: INRAE, Agro Institute, STLO, Rennes
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Marielle HAREL-OGER: INRAE, Agro Institute, STLO, Rennes
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Juliana MELENDREZ-RUIZ: Center des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon
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Florence VALENCE: INRAE, Agro Institute, STLO, Rennes
INTRODUCTION
The high-calorie, animal-rich diets of Western countries are putting increasing pressure on human health and planetary limits. Scientific consensus has established that "healthy diets have an appropriate caloric intake and consist of a diversity of plant foods, low amounts of animal foods, unsaturated rather than saturated fats, and low amounts of refined grains, highly processed foods and added sugars"
. The dairy sector, a purveyor of nutrients of the highest nutritional quality, has not shied away from its own reappraisal. It is responsible for 3-4% of greenhouse gas emissions worldwide, and this figure rises to 6-7% in France, including meat processing and co-production
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KEYWORDS
technology | fermentation | acceptability | plant-based alternatives
Plant-based alternatives to dairy products
Formulating alternatives to dairy products
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"Food industry"
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