From Volume 48, Issue 5, May 2021 | Pages 359-366
Drinking milk-like fluids made from plant-based materials, such as soya, nuts and peas, is an increasing trend within the population, and regular consumption of these non-dairy alternatives may increase the risk of developing caries. This article focuses on current research relating to caries risk and consumption of milk-like products, and also investigates the sugar content of milk alternatives available in the UK.
Milk is a lacteal secretion, free from colostrum, which is obtained from milking cows, contains fats, casein, albumin, milk sugars and inorganic salts. There are now many plant-based alternatives for cows' (or other ruminants') milk. These milk-like fluids can be derived from many sources including nuts, seeds, legumes and grains. Worldwide sales of dairy-free alternatives grew to £9.2 billion in 2017, with a potential growth of £26.3 billion by 2024. This exponential growth has been attributed to a drop of £852 million in sales of cows' milk in 2018 in the USA alone.1
Dairy-free alternatives are made by soaking plant-based materials in water. They are then processed to resemble cows' milk and marketed as a ‘milk’ or ‘milk beverage’. These milk alternatives are being chosen due to vegan/plant-based diets, allergies or, in some cases, lactose intolerance. Some prefer the taste of alternative milks compared to cows' milk or prefer the consistency of the milk when combined with other beverages, such as tea and coffee. Others may be concerned about animal welfare rights, use of antibiotics and hormones in cattle, and also the nutritional content of cows' milk.
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