The origins of plant-based milks date back centuries. Records from the Han dynasty in China indicate the consumption of soy milk, while almond milk has long been present in various culinary traditions, particularly in the Middle Ages. In the latter half of the 20th century, greater recognition of lactose intolerance, the rise of veganism, and advances in production technologies contributed to the diversification and wider commercial availability of plant-based milks.
The nutritional composition of plant-based milks varies according to their source ingredients:
Soy milk provides protein levels comparable to cow’s milk.
Almond milk is low in calories and saturated fats.
Oat milk is rich in fiber and widely appreciated for its creamy texture.
Today, many products are fortified with calcium, vitamin D, and vitamin B12 to improve their nutritional value and to support a balanced diet. At the same time, attention is required regarding added sugars in certain commercial varieties.
The growing demand for plant-based milk has established a significant market within the food industry. Market analyses indicate that the plant-based dairy sector has been expanding faster than traditional dairy. This shift has influenced agricultural production, supply chains, and consumer-oriented retail strategies, as plant-based options are now prominently featured in restaurants, cafés, and supermarkets worldwide.
Studies highlight that plant-based milks generally have a lower environmental footprint compared to conventional dairy production, with reduced greenhouse gas emissions, land use, and water consumption. Nevertheless, impacts vary depending on the crop. Almond production, for example, is water-intensive, whereas soy and oat milk are typically associated with lower environmental costs.
Plant-based milks are not only modern dietary alternatives but also part of long-standing cultural traditions. Across history, they have been incorporated into local cuisines and continue to hold culinary and cultural significance. Today, they are also seen as a bridge between traditional practices and contemporary plant-forward diets.
Ongoing developments in food technology are expected to further diversify plant-based milk products. The use of new raw materials, enhanced nutritional fortification, and sustainable farming practices are anticipated to shape the future of this sector. With increasing consumer demand for health-oriented and environmentally responsible products, plant-based milks are likely to become even more prominent in global food systems.
