Food Facts Episode 29: Soya, oats, almonds – is it all just milk, or what?

Oats in coffee, soya in muesli or almond milk in a smoothie: plant-based milk alternatives have long been part of everyday life for many people. But what exactly goes into these drinks made from oats, soya, almonds, coconut or peas? Are they really healthier or more sustainable than dairy milk? And how close do they actually come to traditional milk from a food chemistry perspective?
In episode 29 of Food Facts, presenter Peer Kittel and student Jule Wäntig talk to food chemist Prof. Thomas Henle from TU Dresden about the production, ingredients and differences between plant-based alternatives, and ask whether there might be no ‘real’ milk at all in the future.

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