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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 . In parallel with supporting livestock farms in their agro-ecological transition, dairies have therefore invested considerable effort in offering plant-based alternatives to dairy products.
In addition to breast milk, dairy products have a long history in the human diet. The consumption of processed, curdled, fermented and/or churned milk has been documented since Neolithic times, and dairy products are still regularly consumed in many cultures today. In France, the penetration rate for dairy products is over 95% over 1 year, meaning that virtually all households consume them, regardless of demographics, geographical location or socio-professional...
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KEYWORDS
technology | fermentation | acceptability | plant-based alternatives
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Plant-based alternatives to dairy products
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Bibliography
Standards and norms
- Environmental management – Life cycle assessment – Principles and framework – In International Organization for Standardization (ISO), Geneva, Switzerland - ISO 14040 - 2006
- The IDF global carbon footprint standard for the dairy sector - IDF - 2022
- Product Environmental Footprint Category Rules for vegetable oil and protein meal industry products - FEDIOL - 2022
- Product Category Rules for starch...
Regulations
CJEU – Judgment of the Court (Seventh Chamber) of June 14, 2017 on the names used for the promotion and marketing of pure plant foods (2017).
Patents
GARRIC (G.), LÉONIL (J.), JEANTET (R.), GAUCHERON (F.), SCHUCK (P.) and LORTAL (S.). – Process for the manufacture of a cheese foodstuff, advantageously of the cheese, cheese speciality or cheese substitute type – WO2016108024A1., July 7, 2016.
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