Page 35 - FoodFocusThailand No.240 April 2026

SPECIAL FOCUS

Meanwhile, plant-based milk common in many commercially available products. For example, Goodmate, a
serves as an alternative for individuals Thai oat milk brand, offers products fortified with added vitamins and calcium,
with lactose intolerance or those which can match the nutritional value of cow’s milk.
who wish to avoid animal-derived Overall, cow’s milk and plant-based milk cannot fully replace each other;
products. It is free from lactose instead, their development will follow different paths within the future food system.
and cholesterol, and some variants Cow’s milk is likely to remain a leading source of naturally occurring, high-quality
contain high levels of dietary fibre. protein, while plant-based milk will continue to evolve through advances in food
However, the quantity and quality of innovation and technology, offering enhanced nutritional benefits and more
protein may vary depending on the effectively meeting the needs of future consumers.
raw materials used. For example,
soy milk has a relatively high protein
content and an amino acid profile
comparable to cow’s milk, whereas More Information Service Info C003
almond and oat milk provide lower
amounts of protein. In general, the
protein quality and calcium content
in plant-based milk remain lower than
in dairy milk.

Plant-based Milk Innovations
for Enhanced Nutritional
Excellence
Food technologies play a vital role in
enhancing and matching the quality
of plant-based milk to that of cow’s
milk in terms of protein structure,
visual characteristics, stability, and
texture. A common technology used
to achieve this is homogenization,
which evenly distributes lipids and
other components within the milk.
Additionally, stabilizers are applied
to improve viscosity and stability,
reduce phase separation, and create
a smoother, more uniform texture.
Moreover, off-flavour removal can be
achieved through technologies such
as enzyme inhibition, modifications to
the manufacturing process, and the
use of natural flavourings to ensure
the resulting taste and aroma appeal
to consumers.
To match the nutritional quality of
plant-based milk with that of cow’s
milk, manufacturers add functional
supplements such as calcium,
vitamin D, vitamin B12, and
additional plant-based proteins.
According to Hualu Zhou et al.,
adding calcium and vitamin D to
plant-based milk improves the body’s
ability to absorb calcium. However,
certain forms of calcium may reduce
vitamin D absorption in the digestive
system. Therefore, the compatibility
of added nutrients must be carefully
considered during formulation to
ensure the product delivers maximum
nutritional benefits.
Currently, the addition of nutritional
supplements to plant-based milk is

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