Plant milk

Plant milk is a category of non-dairy beverages made from a water-based plant extract for flavoring and aroma. Nut milk is a subcategory made from nuts, while other plant milks may be created from grains, pseudocereals, legumes, seeds or endosperm. Plant-based milks are consumed as alternatives to dairy milk and provide similar qualities, such as a creamy mouthfeel, as well as a bland or palatable taste. Many are sweetened or flavored.
As of 2021, there were about 17 different types of plant milks, of which almond, oat, soy, coconut and pea are the highest-selling worldwide. Production of plant milks—particularly soy, oat, and pea milks—can offer environmental advantages over animal milks in terms of greenhouse gas emissions and land and water use.
Plant-based beverages have been consumed for centuries, with the term "milk-like plant juices" used since the 13th century. In the 21st century, these drinks are commonly referred to as plant-based milk, alternative milk, non-dairy milk or vegan milk. For commerce, plant-based beverages are typically packaged in containers similar and competitive to those used for dairy milk, but cannot be labeled as "milk" within the European Union.
Across various cultures, plant milk has been both a beverage and a flavor ingredient in sweet and savory dishes. These drinks are compatible with vegetarian and vegan lifestyles. Plant milks are also used to make ice cream alternatives, plant cream, vegan cheese, and yogurt-analogues. The global plant milk market was estimated to reach 62billion by 2030.

History

Before commercial production of 'milks' from legumes, beans and nuts, plant-based mixtures resembling milk have existed for centuries. The Wabanaki and other Native American tribal nations in the northeastern United States made milk and infant formula from nuts.
In English, the word "milk" has been used to refer to "milk-like plant juices" since 1200 CE.
Almond milk spread throughout Europe during the Middle Ages and was popular in parts of the Middle East. Recipes for almond milk in the Middle East date back to around the 13th century as it was mentioned in Muhammad bin Hasan al-Baghdadi’s cookbook Kitāb al-Ṭabīḫ, written in 1226. It was especially popular during Lent. Soy was a plant milk used in China during the 14th century. Soy milk use in China is first recorded in 1365. In medieval England, almond milk was used in dishes such as ris alkere and appears in the recipe collection The Forme of Cury. Coconut milk are traditional ingredients in many cuisines such as in South and Southeast Asia, and are often used in curries.
Plant milks may be regarded as milk substitutes in Western countries, but have traditionally been consumed in other parts of the world, especially ones where there are higher rates of lactose intolerance.

Types

Common plant milks are almond milk, coconut milk, rice milk, cashew milk, and soy milk. Other plant milks include hemp milk, oat milk, pea milk, and peanut milk.
Plant milks can be made from:

Grains: barley, fonio, maize, millet, oat, rice, rye, sorghum, teff, triticale, spelt, wheat
Pseudocereals: amaranth, buckwheat, quinoa
Legumes: lupine, pea, peanut, soy, chickpea,
Nuts: almond, brazil, cashew, hazelnut, macadamia, pecan, pistachio, walnut
Seeds: chia seed, flax seed, hemp seed, pumpkin seed, sesame seed, sunflower seed
Other: coconut, banana potato, tiger nut

A blend is a plant milk created by mixing two or more types together. Examples of blends are almond-coconut milk and almond-cashew milk.
Other traditional plant milk recipes include:

Kunu, a Nigerian beverage made from sprouted millet, sorghum, or maize
Sikhye, a traditional sweet Korean rice beverage
Amazake, a Japanese rice milk
Manufacturing

Although there are variations in the manufacturing of plant milks according to the starting plant material, as an example, the general technique for soy milk involves several steps, including:

cleaning, soaking and dehulling the beans
grinding of the starting material to produce a slurry, powder or emulsion
heating the processed plant material to denature lipoxidase enzymes to minimize their effects on flavor
removing sedimentable solids by filtration
adding water, sugar and other ingredients to improve flavour, aroma, and micronutrient content
pasteurizing the pre-final liquid
homogenizing the liquid to break down fat globules and particles for a smooth mouthfeel
packaging, labeling and storage at

The actual content of the highlighted plant in commercial plant milks may be only around 2%. Other ingredients commonly added to plant milks during manufacturing include guar gum, xanthan gum, or sunflower lecithin for texture and mouthfeel, select micronutrients, salt, and natural or artificial ingredients—such as flavours characteristic of the featured plant—for aroma, color, and taste. Plant milks are also used to make ice cream, plant cream, vegan cheese, and yogurt-analogues, such as soy yogurt.
The production of almond-based dairy substitutes has been criticized on environmental grounds as large amounts of water and pesticides are used. The emissions, land, and water footprints of plant milks vary, due to differences in crop water needs, farming practices, region of production, production processes, and transportation. Production of plant-based milks, particularly soy and oat milks, can offer environmental advantages over animal milks in terms of greenhouse gas emissions, land and water use.

Nutritional comparison with cow's milk

Many plant milks aim to contain the same proteins, vitamins and lipids as those produced by lactating mammals. Generally, because plant milks are manufactured using processed extracts of the starting plant, plant milks are lower in nutrient density than dairy milk and are fortified during manufacturing to add precise levels of micronutrients, commonly calcium and vitamins A and D. Animal milks are also commonly fortified, and many countries have laws mandating fortification of milk products with certain nutrients, commonly vitamins A and D.
Lupine milk has 56% more protein than cow's milk

Packaging and commerce

Plant-based milks have emerged as an alternative to dairy in response to consumer dietary requests and changing attitudes about animals and the environment. Huffington Post stated that due to health and environmental reasons as well as changing consumer trends, more individuals regularly buy non-dairy alternatives to milk. Between 1974 and 2020, dairy milk consumption of people aged between 16 and 24 in the United Kingdom decreased from 94% to 73%. In Australia, there is decreased confidence within the dairy industry, with only 53% being optimistic in the future profitability and demand for dairy products per a Dairy Australia report.
To improve competition, plant milks are typically packaged in containers similar to those of dairy milks. A scientific journal article argued that plant-milk companies send the message that plant milks are 'good and wholesome' and dairy milk is 'bad for the environment', and the article also reported that an increasing number of young people associate dairy with environmental damage. There has been an increased concern that dairy production has adverse effects on biodiversity, water and land use. These negative links between dairy and the environment have also been communicated through audiovisual material against dairy production, such as 'Cowspiracy' and 'What the Health'. Animal welfare concerns have also contributed to the declining popularity of dairy milk in many Western countries. Advertising for plant milks may also contrast the intensive farming effort to produce dairy milk with the relative ease of harvesting plant sources, such as oats, rice or soybeans. In 2021, an advertisement for oat milk brand Oatly aired during the Super Bowl.
In the United States, plant milk sales grew steadily by 61% over the period 2012 to 2018. As of 2019, the plant-based milk industry in the US is worth $1.8 billion per year. In 2018, the value of 'dairy alternatives' around the world was said to be $8 billion. Among plant milks, almond, soy, and coconut were category leaders in the United States during 2018. Oat milk sales increased by 250% in Canada during 2019, and its growing consumption in the United States and United Kingdom led to production shortages from unprecedented consumer demand. In 2020, one major coffee retailer - Starbucks - added oat milk, coconut milk, and almond milk beverages to its menus in the United States and Canada. During 2020, oat milk sales in the United States increased to $213 million, becoming the second most consumed plant milk after almond milk.
A key dietary reason for the increase in popularity of plant-based milks is lactose intolerance. For example, the most common food causing intolerance in Australia is lactose and affects 4.5% of the population. In the United States, around 40 million people are lactose intolerant.

Labeling and terminology

Historically, a number of plant-based beverages have been traditionally referred to as "milk". One of the first reliable modern English dictionaries, Samuel Johnson's 1755 A Dictionary of the English Language, gave two definitions of the word "milk". The first described "the liquor with which animals feed their young from the breast", and the second an "emulsion made by contusion of seeds", using almond milk as an example.
In the late 20th and early 21st centuries, the use of the term "milk" for plant-based drinks became controversial. As demand for plant-based milks increased, dairy manufacturers and distributors advocated for legally restricting the term to animal products only: arguing that consumers may confuse the two, or be misled as to the nutritional content of plant-based alternatives.
Many jurisdictions strictly regulate the use of the term "milk" on food labelling. Some countries have outright banned its use for non-dairy products, while others mandate that "milk" only be used with qualifiers on non-dairy alternatives. Where use of the term "milk" is restricted, plant milks may be labeled with terms reflecting their composition, or absence of ingredients.