Advantages and Drawbacks of Plant-Based Beverages as Alternatives to Animal Milk: A Multidimensional Review

Amina Abbou; Nabil  Kadri; Adrien Servent; Khokha Mouhoubi; Lamia	 Medouni-Haroune; Cilia Bouiche; Samira  Negrichi; Zoubeida 	 Meghlaoui; Meriem Amrane-Abider; Sabiha Bechir; Lamia Taouzinet; Hind Bougherra; Khodir Madani; Nawel Achir

doi:10.51745/najfnr.9.20.74-95

Advantages and Drawbacks of Plant-Based Beverages as Alternatives to Animal Milk: A Multidimensional Review

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Functional and Novel Foods

DOI https://doi.org/10.51745/najfnr.9.20.74-95

Issue Vol. 9 No. 20 (2025): July - December, 2025

Submitted 2024-12-19

Accepted 2025-06-15

Published 2025-07-12

Copyright © 2025 Amina Abbou, Nabil Kadri, Adrien Servent, Khokha Mouhoubi, Lamia Medouni, Cilia Bouiche, Samira Negrichi, Zoubeida Meghlaoui, Meriem Amrane, Sabiha Bechir, Lamia Taouzinet, Hind Bougherra, Khodir Madani, Nawel Achir

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Background: Plant-based beverages have gained increasing prominence as alternatives to animal milk, particularly for individuals with lactose intolerance, milk protein allergies, or those adhering to vegetarian and vegan diets. The widespread adoption of these products requires a comprehensive evaluation of their multiple properties, as they possess a range of nutritional, technological, economic, and environmental benefits and drawbacks.

Aims: This narrative review provides a multidimensional synthesis of the advantages and limitations associated with plant-based beverages as viable alternatives to animal milk.

Methods: A systematic literature search was conducted across the Google Scholar, Scopus, ScienceDirect and PubMed databases for articles published between 2010 and 2024. A set of defined keywords yielded 183 articles, from which 68 were selected for inclusion based on their methodological rigor and thematic relevance.

Results: The findings indicate that plant-based beverages are naturally free of lactose and cholesterol and often contain beneficial dietary fiber and bioactive compounds. They are also appreciated for their sensory diversity and adaptability to specific dietary preferences. However, they are generally lower in protein and essential micronutrients compared to animal milk. Furthermore, their composition exhibits significant variability, which is influenced by the raw materials (e.g., cereals, legumes, dried fruit, etc.) and the technological processing methods employed. Environmentally, these beverages generally exhibit a lower carbon footprint, yet their retail cost remains a key disadvantage for consumers.

Conclusions: In conclusion, this review highlights the critical need for further research focused on enhancing the formulation of plant-based beverages to more effectively meet consumers expectations regarding nutritional value, sensory quality, and affordability.

Keywords

Plant-based beverages Animal milk Advantages Limitations Manufacturing process Nutritional properties

Amina Abbou

Centre de Recherche en Technologies Agro-alimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Nabil Kadri

Département de Biologie, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre, Université de Bouira, 10000 Bouira, Algérie. Laboratoire de Biochimie, Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia 06000 Bejaia
Adrien Servent

QualiSud, Univ Montpellier, Avignon Univ, CIRAD, Institut Agro, IRD, Univ de La Réunion, Montpellier, France. CIRAD, UMR QualiSud, F-34398 Montpellier, France. Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica (UCR), 11501-2060, San José
Khokha Mouhoubi

Centre de Recherche en Technologies Agro-alimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Lamia Medouni-Haroune

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Cilia Bouiche

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Samira Negrichi

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Zoubeida Meghlaoui

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Meriem Amrane-Abider

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Sabiha Bechir

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Lamia Taouzinet

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Hind Bougherra

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Khodir Madani

Centre de Recherche en Technologies Agroalimentaires. Route de Targa Ouzemmour, Campus Universitaire, Bejaia, 06000
Nawel Achir

QualiSud, Univ Montpellier, Avignon Univ, CIRAD, Institut Agro, IRD, Univ de La Réunion, Montpellier, France. CIRAD, UMR QualiSud, F-34398 Montpellier

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Advantages and Drawbacks of Plant-Based Beverages as Alternatives to Animal Milk: A Multidimensional Review. (2025). The North African Journal of Food and Nutrition Research, 9(20), 74-95. https://doi.org/10.51745/najfnr.9.20.74-95

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