Emerging trends in plant-based yogurt: Novel raw materials, bio-functionality, stability, and sustainability perspectives – A review

Background: The increasing consumer demand for plant-based dairy alternatives has led to a surge in the availability of these products in the market. “Yogurt”, a widely consumed dairy product, offers various health benefits. However, concerns related to sustainability, milk allergies, and lactose intolerance have driven the growing preference for plant-based “yogurt” (PBY) over traditional milk-based yogurt (MBY). Scope and approach: This review explores the current state of PBY research, focusing on product quality, nutritional composition, and processing methods. It highlights the challenges associated with PBY production and discusses potential future directions for enhancing its quality and consumer acceptance. Also, analyse the factors influencing the texture, flavour, and nutritional profile of PBY, particularly the role of plant protein gelation and fermentation. It also seeks to identify gaps in current research and propose strategies for improving PBY formulations. Key findings and conclusions: PBY offers distinct nutritional benefits over MBY, such as a higher content of unsaturated fatty acids and lower cholesterol levels. However, achieving the desired taste and texture remains a challenge. Additionally, concerns regarding anti-nutritional compounds and nutritional imbalances in some plant sources must be addressed to enhance product acceptability. Further research should focus on diversifying raw materials, incorporating advanced processing technologies, optimizing sensory attributes, improving nutritional quality, and exploring gelation mechanisms. Innovations in strain selection and functional health studies will contribute to the development of sustainable, high-quality PBY products.