The growing demand for plant-based foods is driven by health, sustainability, and consumer preferences. In the case of developing dairy alternatives, it requires innovative and sustainable approaches. This study investigates the production of plant-based milk analogs from pistachio, almond, and lupin to develop plant beverage formulations suitable for subsequent production of fermented dairy analogs through an extraction process producing zero waste. Seed-to-water ratios were optimized, with a 1:1.5 ratio identified as optimal after reducing antinutritional factors and bitter compounds. Physicochemical and sensory analyses revealed that pistachio and almond milk analogs exhibited high protein (4.3 and 6.1 g/hg) and fat (9.4 and 12.6 g/dL) contents, while lupin milk analog had similar protein (3.2 g/hg) and lower fat (1.2 g/dL) content but a distinctive flavor profile. Blends of milk analogs in different proportions resulted in improved nutritional and sensory balance, overcoming limitations of individual milk analogs. These findings demonstrate the potential of blended milk analogs as sustainable bases for developing fermented milk analogs, supporting further research. Moreover, the process minimizes waste generation by enabling the valorization of protein- and fat-rich residual pulp for applications such as cheese analogs, thereby contributing to a circular economy and adding value to the production chain. • Milk analogs from pistachio, lupin, and almond were formulated and optimized • Pistachio and almond milk analogs showed notable differences compared to lupin milk • Blends of the milk analogs in varying proportions had a more balanced composition • Potential use of these blends for developing plant-based fermented dairy analogs • Zero-waste process enables by-product valorization within a circular economy
Ramos et al. (Sun,) studied this question.