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Vegan products are trendy. Many different milk alternatives are now available in stores. There is also a large selection in the supermarkets. Whether oat, soy, almond, pea, coconut, spelled or rice drinks -- over the last 6 years we have examined 47 vegan milk alternatives for residues of over 700 different pesticides and contaminants. [ABSTRACT FROM AUTHOR]

"Simple Goodness: No-Fuss, Plant-Based Meals Straight from Your Pantry" by Makini Howell and Chef Marcos Pineda is a plant-based cookbook that features recipes using imitation meat, eggs, and milk substitutes. The collection includes basic recipes like corn muffins made with store-bought ingredients and more complex dishes such as chickpea salad and fried oyster mushrooms. While the book aims to provide easy plant-based meal options, some may find the recipes lacking in creativity and originality compared to other cookbooks in the genre. [Extracted from the article]

The article focuses on plant based milk alternatives. Topics discussed include health benefits of plant based milk alternative as it is free of cholesterol, antibiotics, and growth hormone; purchase demography of milk alternatives with higher-income consumers and higher educated consumers index highest for purchase of plant-based milk; and marketing strategy of different alternatives including almond breeze and Pacific food's hemp.

The article explores A recent survey by emulsifier/stabiliser specialist Palsgaard shows that plant-based diets are firmly in the mainstream, and consumers are keen to explore the full range of what manufacturers have to offer. Standards are currently high but there is still room for improvement and brands that best tackle concerns will gain the edge in a competitive market.

The article focuses on the growing market for plant-based dairy alternatives, which, while still a small segment, is seeing increased interest from consumers. It highlights the importance of flavor in consumer decision-making and explores emerging technologies like precision fermentation and cell cultivation, which could drive innovation in the future, with consumer acceptance being a crucial factor in their success.

The article focuses on the A2 milk market, which Adroit Market Research estimates will be worth 2.1 billion US dollars in 2022, with a compound annual growth rate (CAGR) of 9.5% by 2030 due to rising consumer awareness and demand for healthier alternatives. It reports that the market is growing as a result of successful marketing, product advancements, and potential in underdeveloped markets, making A2 milk a more natural and healthier choice.

The article reports about the plant-based alternatives for milk and meat products, and food manufacturers are increasingly entering this market. KARL SCHNELL is one of the suppliers of the necessary machine equipment for this industry, and they have been able to provide customers with even better support since mid-2022 through their KS Innovation Center.

The article reports how plant-based revolution is getting attention in Europe and North America, but ingredients such as rice and bean curd have been the basis of Asian meals for centuries. Topics include the most common problems manufacturers face in production of plant-based beverages are separation, sedimentation and gelation; and how Theng Theng Sim, Regional Application Manager at Palsgaard Asia-Pacific, can help create nondairy beverage with help of emulsifiers and hydrocolloids.

The article discusses about Zenith Global Ltd. has analyzed the U.S plant-based drinks market that has shown a tremendous growth over the past years, and the category has developed a real challenge for traditional dairy products, although on a still moderate volume. It mentions that the popularity of plant-based drinks include rising lactose intolerance incidences, digestive benefits, consumers' perception of plant-based drinks as healthier than animal milk.

The article explores I n the booming market for plant-based alternatives, the milk alternatives segment alone has posted annual growth rates of almost 25 percent since 2015. The new segment of hybrid products now offers additional opportunities. According to Innova Market Insights, Western Europe is the largest market for dairy alternatives. 58 percent of the plant-based variants launched globally between 2015 and 2020 came to market in Western Europe.

4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 65/88 4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 66/88 4/2/2021 Digital Edition- IFT Sign In- December 2018 https://foodtechnology.ift.org/publication/?m=46537&i=546143&p=1 68/88 Copyright of Food Technology is the property of Institute of Food Technologists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. [Extracted from the article]

The article reports that how robots guarantee freshness: Automation solutions for healthy convenience food. Topics include demand for healthy convenience food places high demands on the entire value chain in the food industry; and challenge ranges from the sustainable sourcing of raw materials to the gentle processing of fresh ingredients in compliance with the highest hygiene standards to resource-saving packaging.

The article reports on emerging trends in non-dairy beverage products sourced from almonds, cashews and quinoa in response to consumers' growing interest in the U.S. Topics discussed include use of coconut milk in sweet desserts like panna cotta; findings of Chicago, Illinois-based research firm Mintel regarding increasing influence of refrigerated skim and low-fat milk; and association of child obesity with dairy milk products containing high amount of fat and calories.

The article discusses the ways on how manufacturers can solve the production and formulation challenges of controlling stability of non-dairy alternative drinks made from soy, almond and rice. Topics mentioned include the address on the sensitivity of emulsion process with flocculation, sedimentation and fat separation, the use of ultra high temperature (UHT) technology to achieve the shelf-life level, and the balancing of stabilizers and emulsifiers to prevent the effects on starch content.

The article offers information on dairy industry that recognize the emerging market for nature-identical proteins and fats as relevant. Topics include considered that Nature-identical milk ingredients are unlikely to develop much competition in the EU in the long term; and considered that fermentation products are quickly and readily absorbed by a consumer base.

The article offers information on an overview of the benefits of Sisterna SP70 in milk alternatives like coconut- or almond drink. It mentions Sisterna sucrose esters are especially suitable for plant-based drinks, as they can emulsify the oils very well, and can keep the proteins in solution and particles in suspension. And also very important; the taste of your plant based drink will remain as it was meant by nature.

The article offers information on Development of sustainable, innovative foods. It mentions When it comes to dairy alternatives, consumers are looking for experiences that provide the same health and delicious taste profile as associated with traditional dairy products; and Fermented plant-based foods – an industry that is evolving rapidly – can offer excellent options.

In this article the author talks about Sisterna sucrose esters which are emulsifiers with unique and powerful functionalities. It mentions that Beta-glucans (β-glucans) are polysaccharides that can be found in oats and barley, and are recognized by the European Food Safety Authority (EFSA) as being capable of reducing disease risk.

The article focuses on dairy industry in Russia and mentions foundation of several new segments in the dairy industry. Topics discussed include production of dairy products without milk fat which is replaced with substitutes, like palm oil, dairy products not contain any antibiotics, and milk substitutes and Russia's cheese plants started producing Camembert, Mozzarella and Brie.

Concerns that consumers are switching from drinking cow's milk to plant-based alternatives appear to be unfounded, according to a report by AHDB Dairy. "Despite the noise around plant-based beverages, the Kantar data showed consumer spend on cow's milk in the year to 16 June 2019 grew by 2.2%", Ms Clarke said. Organic milk has also seen gradual growth over the period, with the sector accounting for 2.8% volume share of the total cow's milk market, Ms Clarke pointed out. [Extracted from the article]

The article focuses on the growth of milk sales in Great Britain, the decline of pasteurized milk sale volumes, and the expansion of non-dairy milk products such as coconut, almond and oat milk in the British market.

The article discusses research from global information company NPD Group, that finds that the market for plant-based dairy and meat alternatives remains niche despite few Americans following vegan and vegetarian diets; and views of David Portalatin, of NPD, on consumers' focus on healthy lifestyle.

The article reports that British daily milk deliveries have continued to fall on 2015, down 9.4% to 35.1m liters a day in the two weeks to November 12, 2016.

An introduction to the periodical is presented in which the editor discusses various topics within the issue including milk sample analysis technology, variable-rate seed technology and farmers produce.

The article reports that dairy co-operative Arla will hold the standard litre milk price paid to members at 21.81 pound per litre for March 2016. The company states that the decision to hold prices was down to the ongoing imbalance between conventional milk supply and demand and now it now has about 2,700 farmer members in the Great Britain.

The article informs that price of Dairy Crest/Dairy Crest Direct (DCD) formula milk will decrease by 0.348p/litre to 27.44p from September 1, 2015. It is noted that about half of the producers of DCD are on standard liquid milk contracts and about half of those have opted to put some of their volume on the formula contract. It is evident that four of the five elements making up the calculation of the DCD formula decrease in value.