Sustainable plant-based milk analogs from pistachio, lupin and almond: a zero-waste approach with improved quality attributes

The growing demand for plant-based foods is driven by health, environmental sustainability, and changing consumer preferences. In the case of dairy alternatives, developing these types of foods requires innovative and sustainable approaches. This study investigates the production of plant-based milk analogs from pistachio (Pistacia vera L.), almond (Prunus amygdalus), and lupin (Lupinus albus) to develop plant beverage formulations suitable for subsequent use in the production of fermented dairy analogs through an extraction process that achieves zero waste. Seed-to-water ratios were optimized, with a 1:1.5 ratio identified as optimal after targeted processing steps to reduce antinutritional factors and bitter compounds. Physicochemical and sensory analyses revealed that pistachio and almond milk analogs obtained exhibited high protein (4.3 and 6.1 g/100g) and fat content (9.4 and 12.6 g/100mL), while lupin milk analog had similar protein content (3.2 g/100g) and lower fat content (1.2 g/100mL) but a distinctive flavor profile. Blends of these milk analogs in different proportions resulted in improved nutritional balance (protein values from 3.3 to 4.3 g/100g and fat content from 5.7 to 9.3 g/100mL) and sensory acceptance, overcoming limitations of individual milk analogs. These findings demonstrate the potential of blends of pistachio, almond, and lupin milk analogs as sustainable bases for developing fermented plant-based dairy analogs, supporting future research on yogurt-like product formulations. Importantly, this process emphasizes sustainability by minimizing waste generation, since the high fat and protein content of the residual seed pulp would allow its reuse for alternative applications such as cheese analogs, thus contributing to a circular economy framework, reducing environmental impact, and adding value to the entire production chain