Plant-Based Alternatives to Dairy Foods: Challenges and Trends

Dear Colleagues,

Plant-based foods are getting increasingly popular, consumer demand is on the rise and food companies are designing new food formulations, many of them imitating traditional dairy foods that consumers include in their diet substituting the original dairy ones. The usual raw materials for such products are nuts, cereals, legumes, and even tubers. However, the nutritional profile of plant-based foods largely differs from that of dairy foods, in addition, the texture, stability and clotting properties of vegetable proteins are also different than those of milk, and consequently sensory properties. In the present Special Issue, we would like to invite contributions able to provide scientific knowledge to face the challenges of vegetable raw materials, mainly those related to product nutritional, technological, functional and sensory properties and also to describe the present and future trends in the development of plant-based dairy alternatives.

Dr. Esther Sendra
Dr. Leontina Lipan
Guest Editors

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