Perspective on oral processing of plant‐based beverages

Abstract

AbstractAround the world, the market for plant‐derived beverages is one of the fastest‐expanding segments in the functional and specialty beverage areas of newer food product development. Consumers are increasingly likely to choose alternatives to bovine beverages due to factors including lactose intolerance, hypercholesterolemia prevalence, allergies to bovine beverages, and preference for vegan diets that contain functionally active ingredients with health‐promoting characteristics. Due to health, ecological, and ethical concerns, many customers are interested in reducing their usage of animal products like bovine milk. A variety of plant‐based beverage substitutes are being created by the food sector as a result. To create viable alternatives, it is first necessary to provide an overview of the chemical composition, structure, features, and nutritional attributes of ordinary bovine milk. Sensory acceptability in the case of substitutes for beverages made from legumes is a significant barrier to their widespread acceptance, and thus saliva acts as a sophisticated fluid that serves a variety of purposes in the cavity of the mouth. Designing and producing next‐generation plant‐based beverages that mimic the physicochemical and functional qualities of conventional bovine‐based beverages is gaining popularity, and many of these products can be thought of as colloidal materials that contain the particles or polymers that give them their unique qualities NG‐PB foods can have a wide range of rheological qualities, such as fluids with low viscosity (such as plant‐based beverages), high‐viscosity liquids (like creams), soft liquids (like yogurt), as well as hard solids (such as some cheeses).