Insights and Perspectives on Plant-Based Beverages

The emerging demand for everyday food substitutes is increasing daily. More and more individuals struggle with allergies and intolerances, making providing alternatives for simple products like dairy milk mandatory. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts. Given the need for sustainable approaches to resource utilization and food production, novel sources for PBBs are being sought, including fruit kernels. The plant kingdom offers a palette of resources with proven bioactivity, i.e., containing flavonoids, phenolic acids, vitamins, carotenoids, and phenolics. Many of these beneficial substances are water-soluble, which could be transferred to the plant beverage compositions. The current review compares the vast number of potential formulations based on their specific nutritional profiles and possible deficiencies, as well as their expected health-promoting properties based on the raw material(s) used for production. Special attention will be given to the antinutrients, usually abundant in plant-based sources.