Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

Biological, social, and psychological practices greatly affect the dietary intake of people; as a
result, health-related complexities occur. Functional food and supplements have become …

Plant-based milk alternatives (PBAs) are growing in popularity, which has led to the creation
of many novel beverages from cereals, legumes, nuts, seeds, and pseudocereals. As such …

Consumer interest and research in plant-based dairy analogues has been growing in recent
years because of increasingly negative implications of animal-derived products on human …

Fermentation was traditionally used all over the world, having the preservation of plant and
animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation …

Foods with probiotics are in high demand by consumers given their associated health
properties that make them the most popular functional foods. Probiotics have primarily been …

Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products,
and as such, the food industry is responding by developing a variety of different plant-based …

There is growing interest in the adoption of a more sustainable diet, and this has led to the
development of plant-derived alternative products that are used as a substitute for products …

Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods
or their ingredients when ingested by some consumers. Food reactions and gut …

Legumes provide a major portion of protein and calories in the diet of many people around
the world. Among different legumes, chickpeas have higher bioavailability and protein …