Recent sampling and testing of ingredients used for plant-based dairy alternatives has revealed highly variable microbial loads among ingredients, although many samples contained a high proportion of spore-forming microbes as part of the total counts.
Traditional dairy processors have begun to develop various milk alternatives alongside their standard product lines to adapt to shifting consumer demand. To effectively analyze and test traditional product lines while overcoming the difficulties of testing novel plant-based milk, they must have access to adaptable instruments and accommodate specific food safety concerns.
The U.S. Food and Drug Administration (FDA) has announced draft recommendations for industry on the naming of plant-based foods that are marketed and sold as alternatives to milk.