ReviewFoods (Basel, Switzerland)2022
Ingredients, Processing, and Fermentation: Addressing the Organoleptic Boundaries of Plant-Based Dairy Analogues.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
23 citing papers in PubMed.
- State-of-the-Art Review on Probiotics, Synbiotics, and Microbial Metabolites: Molecular Mechanisms Shaping Host Immunity, Metabolic Health, and Chronic Disease Prevention.Molecular nutrition & food research · 2026Review
- Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives.Food science & nutrition · 2026Review
- Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies.Journal of food science · 2025Review
- Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market.Foods (Basel, Switzerland) · 2025Article
- Metabolic insights of lactic acid bacteria in reducing off-flavors and antinutrients in plant-based fermented dairy alternatives.Comprehensive reviews in food science and food safety · 2025Review
- Plant-Based Food: From Nutritional Value to Health Benefits.Foods (Basel, Switzerland) · 2024Article
- Exploring the Diversity and Potential Use of Flower-Derived Lactic Acid Bacteria in Plant-Based Fermentation: Insights into Exo-Cellular Polysaccharide Production.Foods (Basel, Switzerland) · 2024Article
- Plant-Based Alternatives to Mold-Ripened Cheeses as an Innovation among Dairy Analogues.Foods (Basel, Switzerland) · 2024Article
- A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options.Foods (Basel, Switzerland) · 2024Article
- Article
- Characterisation of Pea Milk Analogues Using Different Production Techniques.Food technology and biotechnology · 2024Article
- The effect of seed germination andApplied and environmental microbiology · 2024Article
- A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein.Frontiers in nutrition · 2024Review
- Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies.Current research in food science · 2024Article
- Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours.Current research in food science · 2024Article
- Exploring prebiotic properties and its probiotic potential of new formulations of soy milk-derived beverages.Frontiers in microbiology · 2024Article
- Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?Foods (Basel, Switzerland) · 2023Review
- Plant-Based Dairy Alternatives-A Future Direction to the Milky Way.Foods (Basel, Switzerland) · 2023Review
- A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture.Foods (Basel, Switzerland) · 2023Review
- Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 health, animal wellbeing, and the environment. However, plant-based dairy analogues face many challenges in mimicking the organoleptic properties of dairy products due to their undesirable off-flavours and textures. This article thus reviews fermentation as a viable pathway to developing clean-label plant-based dairy analogues with satisfactory consumer acceptability. Discussions on complementary strategies such as raw material selection and extraction technologies are also included. An overview of plant raw materials with the potential to be applied in dairy analogues is first discussed, followed by a review of the processing steps and innovative techniques required to transform these plant raw materials into functional ingredients such as plant-based aqueous extracts or flours for subsequent fermentation. Finally, the various fermentation (bacterial, yeast, and fungal) methodologies applied for the improvement of texture and other sensory qualities of plant-based dairy analogues are covered. Concerted research efforts would be required in the future to tailor and optimise the presented wide diversity of options to produce plant-based fermented dairy analogues that are both delicious and nutritionally adequate.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.