Muzaffarpur/ Varanasi: A research team led by Prof Dinesh Chandra Rai, vice-chancellor of BR Ambedkar Bihar University (BRABU) and a senior food scientist, has published a review paper on plant-based milk alternatives in the Elsevier journal Food Nutrition.
The study, which brings together researchers from multiple institutions across India, examines the processing methods, nutritional composition and potential health effects of plant-based milk alternatives, positioning them as an option in India’s changing dietary landscape.
Co-authors include Ashok Kumar Yadav and Nanam Ronya from Rajiv Gandhi University in Arunachal Pradesh, Aman Rathaur and Himanshu Trivedi from Chhatrapati Shahu Ji Maharaj University, Kanpur, and Vikas Patel from Banaras Hindu University, where Prof Rai is also associated with the Department of Dairy Science and Food Technology.
The paper reviews milk alternatives derived from oats, almonds, soy, coconut and hemp, comparing them with bovine milk. According to the authors, while plant-based variants generally contain less protein, they offer higher levels of dietary fibre and bioactive compounds such as phytosterols, isoflavones and omega-3 fatty acids, which are associated with antioxidant and cardioprotective effects.
Speaking about the study, Prof Rai said the research assessed both nutritional differences and food processing techniques used in developing such products. “Our work evaluates plant-based milks and compares their functional properties with traditional milk,” he said. “We also look at techniques such as enzymatic hydrolysis and fortification that can help improve stability and sensory quality, particularly for lactose-intolerant consumers.”
He added that plant-based dairy alternatives could also have environmental benefits. “These production systems generally have a lower carbon and water footprint,” he said. “Crops such as millets and maize could be used to support rural value addition and entrepreneurship, especially in states like Bihar.”
The authors argue that plant-based drinks should be seen not as direct replacements for dairy, but as complementary products within a broader food system aimed at addressing health, environmental and economic concerns.
The publication marks the 30th research paper by Prof Rai in internationally peer-reviewed journals over the past two years, according to the university.
Faculty members and academic colleagues from several institutions congratulated Prof Rai on the publication and his recent research output.
