Food

Plant-Based Milk

Non-dairy drinks made from plants.

Overview

Plant-based milks are beverages produced from plants such as soy, oat, almond, or rice. Composition and nutrition vary widely by base ingredient and formulation.

Production method

Plants are soaked, milled, extracted in water, filtered, fortified, and packaged.

Quality indicators

Base ingredient
Protein content
Fortification level

Composition

Key ingredients: Water + soy, oat, almond, rice, etc.
Main active substances: Plant proteins (varies), added vitamins/minerals
Additives: Stabilizers, emulsifiers, fortifications (Ca, B12, D)
Natural vs processed: Processed

Quality features

Production method: Milling, extraction, fortification
Raw material grade: Varies by base and brand
Taste profile: Varies (nutty, oaty, neutral)
Shelf life: Months unopened (UHT)

Health-related indicators

Calories: ~30–80 kcal / 100 ml (varies)
Protein: ~0.5–4 g / 100 ml (soy is highest)
Calcium: Often fortified to ~120 mg / 100 ml
Saturated fat: Low in most products
Potential benefits: Lactose-free; option for dairy-free diets
Potential risks: Lower protein vs cow milk in many products; possible allergens (soy, nuts)

Consumer usage

Alternative to dairy for dietary, ethical, or allergy reasons.

Regulatory notes

Naming rules for 'milk' vary by jurisdiction. Allergen labeling required.

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