A milk substitute is any substance that resembles milk and can be used in the same ways as milk. Such substances may be variously known as non-dairy beverage, nut milk, grain milk, legume milk, mock milk and alternative milk. For adults, milk substitutes take two forms: plant milks, which are liquids made from plants and may be home-made or commercially produced; and coffee creamers, synthetic products invented in the US in the 1900s specifically to replace dairy milk in coffee. For infants, infant formula based on cow's milk or plant-based alternatives, such as soybean, can be a substitute for breast milk.
History Around the world, humans have traditionally consumed plant milks for hundreds, if not thousands, of years. In 2018, Tara McHugh in Food Technology Magazine wrote: "The word “milk” has been used since around 1200 AD to refer to plant juices." The article also said: "Of all the plant-based milks, coconut milk has the longest tradition of use. It originated in India and Southeast Asia and has been used as both a drink and an ingredient for nutrition and ceremonial offerings. Soy milk also has a long history and was discovered in 1365 in China."
In 2018, Benjamin Kemper wrote in the Smithsonian Magazine: Linguistically speaking, using “milk” to refer to “the white juice of certain plants” (the second definition of milk in the Oxford American Dictionary) has a history that dates back centuries. The Latin root word of lettuce is lact, as in lactate, for its milky juice, which indicates that even the Romans had a fluid definition for milk. Ken Albala, professor of history at University of the Pacific and host of the podcast Food: A Cultural Culinary History, says that almond milk “shows up in pretty much every medieval cookbook.” Almonds, which originate in the Middle East, reached southern Europe with the Moors around the 8th century, and their milk—yes, medieval Europeans called it milk in their various languages and dialects—quickly became all the rage among aristocrats as far afield as Iceland. Plant-based milk substitutes have grown rapidly in popularity since the start of the 21st century. Globally, their consumption nearly doubled between 2013 and 2020, with a projected additional growth rate of 10.18% from 2020 to 2024. The reasons for this increase in popularity range from vegan opposition to the dairy industry, to a growth plant-based diets, to perceptions of health benefits of milk substitutes, to personal flavor preference. Many milk substitutes now contain additives, such as thickening agents and flavors, to aid in taste and texture compared with dairy milk, as well as nutritional fortification.
Fortification
Humans may consume dairy milk for a variety of reasons, including tradition, availability and nutritional value (especially minerals like calcium, vitamins such as B12, and protein). Plant-sourced substitutes for dairy milk may be expected to meet such standards, though there are no legal requirements for them to do so. This may result in additives being put into milk substitutes to compensate for the absence of certain vitamins, minerals and/or proteins. Infant formula, whether based on cow's milk, soy or rice, is usually fortified with iron and other dietary nutrients. In comparison with cow's milk, fortified milk substitutes have a comparable amount of calcium, however tend to fall behind in essential vitamin B12 and minerals such as iodine and iron. Legume milks, on average have comparable protein and energy levels to cow's milk, with grain milks, tree nut milks, and seed milks falling behind in this category.
Non-dairy milks
Plant milks are mass-produced fluids made from plant extracts and water. They are used as replacements dairy milks as beverages and as cooking ingredients. Plant milks are particularly important to consumers who suffer from cow's milk allergies, lactose intolerances or hypercholesterolemia. Individuals who adhere to dairy-free diet patterns (e.g. vegan, Paleo, Whole 30) are also key consumers. Coconut milk is made by mixing water with the freshly grated white inside pulp of a ripe coconut. Though considered by some in the West as a substitute for dairy milk, coconut milk has been used as a traditional ingredient in Southeast Asian, South Asian, Caribbean, and northern South American cuisines for centuries, if not millennia. It is also a source of calcium and vitamins C, E, B1, B3, B5, and B6. Coconut milk is usually very high in fat and calories, but low in protein, which makes it a good substitute for cream, as it can be whipped up in a similar fashion to decorate baked goods or desserts.
Almond milk is produced from almonds by grinding almonds with water, then straining the pulp from the liquid. This procedure can be done at home. Almond milk is low in saturated fat and calories. The market demand for almond milk has grown continuously throughout the 2010s and 2020s; this is accredited to the increasing number of health-conscious consumers coupled with rising inclination to incorporate more plant-based foods into the diet. Macadamia nut milk, cashew milk and hazelnut milk are similar commercially available nut-based beverages, but they are not as popular as coconut milk or almond milk.
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