Techno‐Functional Properties of Plant‐Based Milk Alternatives and Beverages: A Systematic Review

Despite the growing popularity of plant-based milk and beverages (PBM/Bs), critical challenges regarding nutritional inadequacy, off-flavors, and phase instability continued to hinder their acceptance as complete dairy alternatives. This systematic review synthesized data from 171 peer-reviewed studies to evaluate how plant sources, processing techniques, and functional additives influenced the nutritional quality, sensory characteristics, and physicochemical properties of PBM/Bs. The review covered diverse plant bases, including legumes, cereals, nuts, seeds, and blends, to assess their distinct nutrient profiles and formulation challenges. Results indicated that processing methods, such as fermentation, enzymatic hydrolysis, high-pressure processing, and ultrasonication, significantly modified extraction efficiency, digestibility, flavor profiles, and emulsion stability. Furthermore, the incorporation of functional additives was identified as a key factor in optimizing sensory and nutritional outcomes. Although these interventions improved texture and shelf life, limitations such as low protein content in cereal-based beverages and characteristic off-notes in legumes persisted. The study identified emerging strategies, particularly plant matrix blending and multistep processing, as promising solutions to these bottlenecks. Ultimately, this review underscored the necessity for precise formulation and targeted processing approaches to enhance PBM/B performance, ensuring the development of clean-label, nutritious, and sustainable products that meet consumer expectations.