The impact of plant-based non-dairy alternative milk on the dairy industry
Received: Jul 24, 2020 ; Revised: Aug 31, 2020 ; Accepted: Sep 17, 2020
Published Online: Sep 22, 2020
Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk. However, numerous scientific evidences and reports have demonstrated that the natural milk possesses more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. In addition, the biochemical and nutritional advantages and functionalities of natural dairy milk cannot be replaced by those plant-based beverage products of the man-made or crafted plant-based alternative milks. It has proven that taking low-fat, cultured and lactase treated milk and dairy products with other diversified nutritionally balanced diets have been shown for the healthier dietary option than plant-based milk/foods alone. The tremendous increase in production and consumption of the plant-based alternative milks in recent years has led a serious business downturn in traditional roles and stability of the dairy industry, especially in the major dairy producing Western countries. Although plant-based milk alternatives may have some benefits on nutrition and health of certain consumers, the plant-derived products may not overshadow the true values of natural milk. Milk is not a high energy and high cholesterol food, while meat products would be high energy, high cholesterol and protein foods. On the contrary, natural milk contains antiappetizing peptides which can reduce body weight.