Influence of Vegan Drinks on the Processing Properties of Starch

A vegan diet, which avoids foods that do not contain products of animal origin or do not use animal ingredients in their production, is in vogue. There are many reasons for this, such as animal welfare, environment, climate, health, fitness, taste, world hunger and optimal use of resources water and land.

In Europe and the USA, at least 54 percent of the population already use plant-based milk alternatives in addition to cow's milk or exclusively, in Latin America it is 71 percent of the population and in Asia-Pacific 69 percent. The trend is upward: annual consumption of plant-based milk is expected to increase by up to 15 percent. Plant-based milk is not milk as produced by mammals, but a type of plant juice that is similar in color to milk. This plant juice is called plant-based milk/liquids, alternative milk, or vegan milk. In the European Union, there is even a ban stating that plant-based milk should not be called "milk" but "drink", as only cow's milk should be called "milk". Statistically, milk alternatives made from soy, oat, almonds and coconut have a high market share. Plant-based milk alternatives made from non-soy raw materials for are on the rise. In addition to soybeans, typical raw materials from which milk alternatives can be made include almonds, rice, coconut, hemp, oats, nuts and legumes (e.g. lupins, peas).

However, the different types of milk not only differ in terms of the raw materials used, but also have different environmental balances. Basically, it can be said that a glass of cow's milk has a significantly greater negative impact on the environment than a glass of plant milk. The reasons for this are higher water consumption in cultivation and processing, a larger cultivation area and higher emissions.

Get the document

To receive this document please enter your email below.