Plant-based milk alternatives market: global trends
DOI:
https://doi.org/10.31617/2.2026(57)01Keywords:
plant-based drinks, milk alternative, protein concentrate, Vicia faba beans, functional products, lactose intolerance, nutritional value.Abstract
The article provides a comprehensive analysis of the current state and prospects for the development of the plant-based beverage market as an alternative to traditional cow's milk. The aim of the research is to study the plant raw materials used for the production of alternative drinks, to evaluate their functional and technological properties, as well as to study modern trends in the production and assortment of the herbal drinks market in Ukraine and abroad. The research is based on the hypothesis that the further growth of the vegetable protein drinks market will be caused by an increase in demand for products of plant origin. At the same time, the protein of Vicia faba beans, due to its high nutritional value, favorable functional and technological characteristics and compliance with the concept of sustainable development, can be considered as a promising ingredient for the creation of competitive plant analogues of milk drinks. The research used methods of statistical, comparative and analytical research, generalization of scientific data and content analysis of information sources. The information basis of the work was made up of official statistical materials of the State Statistics Service of Ukraine, the Ministry of Health of Ukraine, as well as data from international organizations, including FAO, WHO, Euromonitor and Statista. The main factors driving the growth of demand for this product are investigated, among which the key ones are the high level of lactose intolerance (which covers about 75% of the world's population), the spread of veganism, and the growing attention of consumers to environmental aspects of production. The authors systematized the classification of plant-based beverages by raw material, distinguishing between grains, legumes, nuts, seeds, and pseudocereals. Particular attention is paid to the functional potential of such products, in particular the content of protein, dietary fiber, antioxidants, and their effect on the glycemic index of the product. A specific focus of the research is the use of Vicia faba (fava bean) protein as an innovative ingredient. It was determined that this raw material allows to increase the nutritional value of beverages and to ensure the requirements of a "clean label", which is confirmed by the experience of leading global companies, such as Nestlé and Danone. The results of the study confirmed the hypothesis that the demand for plant-based products is increasing. The structure of the world and domestic markets is also analyzed. The activities of key Ukrainian manufacturers (TM "Lustdorf", "Vitmark-Ukraine", "Halychyna") are highlighted, which are actively adapting to new consumer trends, despite difficult economic conditions.
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