Cow's milk has long been a part of the everyday human diet as an excellent source of protein, fat, carbohydrates, vitamins, and minerals. However, a growing number of people consume plant-based milk substitutes due to lactose intolerance, lifestyle choices, and environmental reasons. Decision-making comes down to the characteristics like visual appearance, aroma, and taste that emulates cow's milk. Plant-based milk substitutes can have positive health effects since they include phenolic compounds and unsaturated fatty acids found in the source ingredients. The disadvantage is often the lower bioavailability of certain minerals. The quality increase is achievable by new processing methods like ultrasound, high pressure, pulsing electric fields, or ohmic heating. These methods not only inactivate microorganisms and enzymes but also increase the physical stability of products. Changes in them are closing the gap between the characteristics of cow's milk and plant-based milk substitutes. There are still advancement needs in the technological, nutritional, and sensory qualities of these milk substitutes. Consumer needs like quality, attractiveness, and cost are of high importance.
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