Jibran Ahmed
In humans, the habit of drinking milk lasts longer compared to other mammals’ offspring. Even after drinking their mother’s milk, humans continue to drink milk regularly, making them the only mammals in the world to do so. In contrast, other animals stop drinking milk after a certain age and begin eating solid food. However, humans continue to drink milk later in life to meet their nutritional needs.
In recent years, concerns have risen about the rapid increase in population, food, and environmental issues, leading to a shortfall in meeting human needs through dairy production. In developing countries, the growing demand and prices of milk have made it unaffordable for the average urban citizen. Dairy farming is impacting the environment, causing concerns about greenhouse gas emissions, water usage, and animal welfare. Therefore, milk consumers are actively seeking alternative sources besides animals. It is estimated that dairy farming is responsible for approximately 65% of greenhouse gas emissions.
As a result, people are now seeking alternatives to cow and buffalo milk that are more environmentally friendly and nutritious. The world is quickly turning towards dairy alternatives due to various reasons including lactose intolerance, scarcity of nutrition, environmental concerns, ethical considerations, and more. Even those who can digest lactose are reducing their milk intake due to these concerns. This is a major reason why people are looking for dairy-free alternatives.
Among plant-based alternatives, coconut milk has the longest history of use, originating in India and Southeast Asia, where it was used as a beverage and as part of cuisine and ceremonial offerings. Soy milk also has a long history and was discovered in China in 1365. The term “milk” has been used for plant-based extracts since around 1200 AD. The popularity of plant-based milk alternatives has rapidly increased since the beginning of the 21st century. Globally, their production nearly doubled between 2013 and 2020, with an additional increase of 10.18% from 2020 to 2024.
In this scenario, there is a growing trend towards plant-based milk alternatives, which can serve as a cheaper option for the economically disadvantaged populations in developing countries. This shifting trend can play a role in providing nutritious alternatives like milk to people in places where cow milk supply is insufficient. Plant-based alternatives are typically made by soaking fruits, nuts, grains, or other important components in water, then straining them to extract a “white liquid or milk.” A wide variety of milk alternatives are available, such as soy milk, which is a good source of protein and lactose-free. Almond milk is light and has a special taste, being lactose-free. Rice milk is gluten-free and fiber-rich with a mild sweet taste. The choice of the right milk alternative depends on individual needs and preferences. Taking into account factors like taste, nutritional profile, environmental impacts, etc., these alternatives can be used accordingly.
When the nutritional value of alternative sources of milk is compared to animal-based milk, many chemical compounds are shared to a considerable extent. Coconut milk is a source of calcium and vitamins C, E, B1, B3, B5, and B6. Coconut milk usually contains high levels of fat and calories, but the protein content is low, making it a good cream alternative. Similarly, ‘soy milk’ is made from soybeans and contains almost the same amount of protein as dairy milk. According to research, soy protein can serve as an alternative to animal protein in preventing heart disease. Soy milk-derived protein can be used to make tofu, just like cheese is made from dairy milk. Instead of rich fruits or nuts, grains like oats are also being used. Oat milk, such as ‘Oatly,’ is a recent alternative made from plant-based milk.
In recent years, Pakistan has experienced a notable growth in the adoption of plant-based alternatives. AKIN Foods stands out as the sole Pakistani company specializing in the production of soy milk and cold-pressed oil. Utilizing locally sourced soybeans, their products have gained traction in the market. Collaborating with esteemed Pakistani agricultural research institutions like PARC and PATCO, AKIN Foods is advancing the production of premium soy milk and tofu, thereby driving research in alternative milk options.
Despite this, it’s essential to acknowledge that while plant-based milk alternatives show promise, they fall short of providing the complete nutritional profile found in natural dairy milk. For instance, while soy milk and tofu offer comparable protein content, they often lack in calcium and vitamin B12, essential nutrients abundant in cow’s milk. Thus, while these alternatives cater to specific dietary preferences and lifestyle choices, complete reliance on them may not be feasible for all consumers.
Writer is associate with Department Food sciences and engineering BZU
