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Course:FNH200/2011w Team24 MilkAlternatives

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Milk Alternatives

Introduction

As dairy allergies and lactose intolerance grew, so did the proliferation of milk alternative products. Instead of avoiding milk and products that contain milk, those who suffered from this restriction faced many choices of animal and plant-based alternatives. Common plant-based milk alternatives include rice milk, soy milk, hemp milk, oat milk, almond milk, coconut milk, and cashew milk, among others. Here we will address the history, production, packaging/storage and the concerns of four of the most popular alternatives followed by a brief comparison of a few other alternatives, and a look at how these products are regulated in Canada.

Why is it called "milk"?

Under Canadian food law, “milk” isn’t just a descriptive word, it’s a legally defined common name. The Canadian Food Inspection Agency states that the term “milk” as a common name refers specifically to milk from a cow, meaning it doesn’t extend to plant-based alternatives.[1] However, despite the regulations, oat, almond, and soy milk are often sold under those names on grocery store shelves. Plant based milk producers have been lobbying Health Canada to formally permit terms like “oat milk” with a qualifier, while dairy groups have pushed the opposite direction, and the market is still stuck in the middle.[2]

Oat Milk

History

Oat milk is a relatively new plant-based milk category compared to soy and almond milk, but it has grown faster than either in recent years and is now one of the most purchased dairy alternatives in North America and Europe.[3]

Production

Commercial oat milk starts with rolled or milled oats, which are mixed with water to form a slurry, typically at a ratio of around one-part oats to three or four parts water. [4][5] An enzyme is then added to break down the starch in the oats into simpler sugars through a process called enzymatic hydrolysis. [4][6] This step matters more than it might seem, since without it, the starch thickens into a gel-like texture when heated, which is why enzymatic hydrolysis is a defining part of oat milk production rather than an optional step.[6] The hydrolysis step also gives oat milk more of its natural sweetness. After hydrolysis, the mixture is filtered to remove the leftover fibrous solids, then homogenized to keep the fat and remaining particles evenly distributed instead of separating out. Many commercial producers finish with a UHT (ultra-high temperature) sterilization step so the product can be shelf-stable in cartons before opening.[5]

Environmental Impact

The most widely cited data on this comes from a 2018 analysis by researchers who analyzed environmental data from over 38,000 farms across 119 countries.[7] Based on that dataset, dairy milk generates roughly three times the greenhouse gas emissions, uses around ten times the land, and requires two to twenty times more freshwater than plant-based milk alternatives.[7]

Packaging and Storage

Oat milk is sold in two main formats: shelf-stable cartons and refrigerated cartons. Shelf-stable cartons go through UHT sterilization and packaged in aseptic, multi-layer cartons that block light and air, allowing them to sit unrefrigerated for months before opening. Refrigerated cartons skip this step and must be kept cold from production through sale, giving them a shorter shelf life even before opening.[5] Once opened, both types behave the same way and should be refrigerated and used within about a week to ten days.

Concerns

Oats are naturally gluten-free, but they are frequently grown, harvested and processed in facilities which process gluten products, creating a risk of cross-contamination. A Canadian study that tested 133 commercial oat samples found that 88% contained gluten above 20 ppm threshold used to define a gluten-free food.[8] This is very important for people with celiac disease or a diagnosed gluten sensitivity, since even trace cross-contamination can trigger a reaction. However, for products that are labelled and tested as gluten-free, the Canadian Food Inspection Agency found that among oat-containing products with a gluten-free claim, well over 95% tested clean.[9] Therefore, dedicated gluten-free processing meaningfully solves the problem when it’s used. This means that the oat milk category isn’t safe for people avoiding gluten just because oats don’t contain gluten. The important factor is whether it carries a certified gluten-free label, not whether it’s made from oats.

Hemp Milk

Hemp Bliss is a Canadian brand of hemp milk produced in Manitoba

History

Hemp milk is one of the newest trends in alternative milk products. It is made from Industrial hemp (Cannabis sativa) which is one of the oldest and most diversified cultivated plants in the world. Despite having been previously banned in Canada from the late 1930s until 1998, the commercial production of industrial hemp in now permitted in Canada through licensing and authorization under Health Canada. [10] In addition to being multipurpose in use, hemp is also easily grown in colder climates, making it perfect for Canadian farmers. In fact, in 2010 10,856 hectares of Canadian farm land was used for hemp, largely in the prairies.[10]

Production

hemp seeds

Hemp milk is typically made from hulled sprouted hemp seeds, filtered water, and a sweetener. Hemp seeds are pulverized, then blended with water. The solid residue is strained out using cheese cloth, leaving behind the liquid. This resulting liquid is the hemp milk. [11]

Pulverized hemp seeds and water are strained with a cheese cloth to extract the solids

Packaging and Storage

Once the hull is removed from the seed, it is no longer protected from light and oxygen and may go rancid quickly unless it is vacuum-packed or stored properly. Hemp food products therefore need to be stored in dark packaging and in a cool, dark place. [12] They also need to be kept from oxygen until treated, as oxygen is the major cause of rancidity. It is recommended that fresh and untreated hemp milk (homemade) is consumed with 1-2 days of production. However treated hemp milk, stored in a refrigerator is usually safe for up to ten days.[13]

Concerns

Allergens

Allergens are not really a concern at all when it comes to hemp milk. In fact, hemp milk is often the solution from those who have serious allergies or diet restrictions. Hemp milk is free of dairy, soy, gluten, nuts and all other top allergens, making it the safest option for many people.[13]

Psychoactive Chemical

The major concern surrounding hemp milk and the reason hemp was banned as a crop for nearly sixty years, is that it contains some of the chemical THC (tetrahydrocannabinol), the psychoactive chemical found in hemp's cousin plant marijuana. According to Pacific Foods (a large producer of hemp products) the consumption of hemp products is completely safe and legal.[14] All hemp products must pass strict testing laws to ensure it does not contain any of the psychoactive chemical and it is illegal to advertise hemp products, including hemp milk as psychoactive, under the Canadian Department of Justice. [15]

Additives

A small concern with hemp milk is that it may contain the additive carrageenan. Carrageenan is a thickening agents, which has been shown to cause cancer in rats.[16] However, it is possible to purchase carrageenan-free hemp milk, for those who worry about its effects.

Soy Milk

History

Ancient times to 1900: Soymilk was made and consumed in small soymilk or tofu shops only in China.[17]
1900-1949: People started paying attention to the nutritional value of soymilk.[17] Infants were feed with soymilk.[17] In western countries, people who were lactose-intolerant also began to consume soymilk. [17]Small soy dairies could be seen in both China and Western countries.[17]
1950-1969: Soymilk became very prevalence following the success of the first soymilk soft drink introduced by Hong Kong’s Vitasoy.[17]
1970-1981: New methods were developed in the United States in early 1970s to eliminate the beany flavors. [17] Also, the invention of Tetra Pak and Tetra Brik containers gave colorful packages and extending shelf life to soymilk. [17] These factors made soymilk become even popular and stimulated more companies to enter the soy industry. [17]

Later development: With improvements in soy drink quality and processing technologies, soy beverages have become a good carrier for ingredients such as minerals, vitamins, and omega 3 oils, which can lead to positive health effects on human.[18] High nutritional value and potential health benefits have made soy beverages become a popular choice among North American consumers.[18] Soy milk, rank as the best selling product of all soy foods, is a watery suspension contains ground, soaked beans extract. [18] People from all age groups, even children who are intolerant to dairy products, can consume soymilk. [18]

Silk is a popular brand of soy milk in North America

Brands

Major North American brands include Silk, which offers natural, and unsweetened soymilk lines in a range of flavours[19], and Earth Balance, which sells organic, non-GMO soymilk marketed as vegan and free of lactose, dairy, and gluten in original, unsweetened, and protein versions.[20]

Earth Balance is another brand of soy milk available in North America

Ingredients

Below is an ingredient list for Earth Balance Organic Soymilk. Earth Balance's other varieties (Vanilla, Chocolate, Unsweetened) use the same base formulation with only the sweetener and flavouring agent changed.

Earth Balance Organic Soymilk Ingredients: Organic soymilk (filtered water, organic soybeans), organic dried cane syrup, calcium carbonate, natural flavors, salt, carrageenan, zinc gluconate, vitamin B12, vitamin A palmitate, vitamin D2, Riboflavin (B2), sodium selenate. [21]

Production

Traditional method for producing soymilk
Traditional Method

A traditional method to produce soy milk is to soak soybeans for a minimum of three hours depending on the temperature of the water. [22] The beans are then grinded and mixed with water in a water-to-bean ratio of 10:1.[22] Finally, the slurry is filtered and the resulting aqueous part is heated for 30 minutes to pasteurize and to enhance the flavor and nutritional content.[22] Presently, soymilk with different flavors such as chocolate flavor and vanilla flavor can be found in local markets.

Modern Method
The modern method of processing soymilk

The modern Method of soymilk production occurs in the following steps:

  1. Dehullling- Removal of the hulls, this helps to avoid off flavors and improve soymilk yield.[23]
  2. Blanching- The soy beans are then blanched, cooked in boiling water, in a solution of sodium bicarbonate at a high temperature to hydrate the soybeans for grinding. [23] The immediate blanching of the dehulled soybeans help to prevent oxidation.[23]
  3. Hot Grind - Grinding occurs in a 2 stage grinder, it first goes through rough grinding and then a finer grinding process proceeds.[24] Additional water or thinned soymilk can be added at this step to give the product the desired protein content.[23]
  4. Double Decanting- A decanter centrifuge removes up to 99.8% of solid particles in the product. Removal of insoluble fibres help to give mouth feel in the finished product.[23] A second step process further removes soluble solids to improve the soy milk yield.[23]
  5. Deoderization and Enzyme Inactivation- The soymilk base is then direct steam heated, flash cooling and vacuum deodorization follows to help inactivate enzymes, kill bacteria and remove unwanted flavors. [23]
  6. Formulation- The use of three fomulaton tanks- one for filling, one for emptying and one for holding the batch of soymilk- allow for formulation by the addition of water, sweeteners, flavoring agents and fortification ingredients like vitamins and minerals.[23][24]
  7. Homogenization- The soymilk is homogenized by forcing it through tiny holes under great pressure to break down fat particles and prevent separation of the mixture. A stabilizer and emulsifier is added after to improve stability and prevent the separation of fat.[24]
  8. Direct Ultra-high-temperature (UHT) Processing- Direct steam injection to heat the soymilk to 138-145°C for a few seconds followed by flash cooling helps to further deodorize and remove traces of "beany" flavor. [23]
  9. Storing- The cooled milk is kept in aseptic. sealed tanks and held there for packaging.[24]
  10. Packaging- The soymilk is sent to packaging machines to be packaged in the desired container.[24]

Packaging and Storage

Bottle, Tetrapak and Tear Tab Can Packaging

Small backyard industries produce soymilk by traditional method and pack it into glasses or plastic bags.[25] Large industries produce soymilk with more advanced methods and sophisticated equipment.[25] In the large-scale production, soymilk is being treated with conventional sterilization or ultra high temperature sterilization, and then packaged into bottles, tetrapak, cartons, and tear tab cans.[25]

Concerns

Allergy

As listed by Health Canada, Soy is one of the top nine food allergens in Canada. People with soy allergies should avoid foods containing soy and soy derivatives.[26] Soy allergies are most common in infants and is seen to develop at the age of three months.[26] By the age of two most infants outgrow their soy allergy but a severe soy allergy can last a lifetime.[26]

Flavour Deterioration

During the grinding process of the soaked beans in the traditional method, the enzymatic oxidation of lipids causes deterioration of the soy milk flavour.[27] However, consumers from western countries do not favour the flavour produced that comes with the traditional production method; therefore, modifications to improve the flavour of soymilk such as controlling temperature or soaking time, are being applied into production to meet the demands of western countries.[28] Dry heat roasting of the whole soy beans have also been applied to inactivate the enzyme that produces the off flavor.[27]

Almond Milk

History

While soy milk and soy food sales decline in North America, almond milk is another milk alternative that is quickly gaining popularity. The two major brands owning market share are Blue Diamond and Silk. [29] Almond milk is widely used by vegetarians, vegans, and those with dairy, gluten, wheat, or soy allergies.[30]

The Blossoms and Nuts of an Almond Tree

Originally indigenous to Spain and Portugal, Almond trees now flourish all around the world. In the 1700's, monks transplanted almond trees from Spain to California, which led the state to its current status as the world's primary grower of almonds.[31]

Production

Manufacturers produce almond milk on a large scale. First, raw almonds are blanched and cooled. After the skins are removed, the nuts are crushed into almond butter, and then blended with fresh water, stabilizers, vitamins and sometimes a sweetener (such as evaporated cane juice), then strained using cheesecloth, or a similar fabric.[32] Unlike other types of ‘milk’ that are fortified with vitamins, and minerals, almond milk isn’t because these nutrients are naturally found in high concentrations in almonds already. Also, almond milk doesn’t contain animal by products.[33]

Packaging and Storage

One of the biggest factors for almond milks’ surge in popularity has been the introduction of almond milk in refrigerated cases, which are sold next to cow’s milk in grocery stores.[34] The refrigerated almond milk is stored in cardboard cartons, while the shelf-stable cartons are tetra packs (layers of laminated plastic, aluminum and paper) that keep for months, according to the “Use-By date” on the carton.[35] Upon opening the tetra-packed almond milk, it can be kept in the refrigerator for 7 to 10 days.[30] The increase in almond milk sales has caught the attention of the dairy industry. In the United States, a lobby for dairy farmers requested the FDA to ban the word ‘milk’ from the names of non-dairy products and suggested they should instead be called “plant-derived imitation products”.[34]

Concerns

Almond Milk Enriched with Calcium, Vitamin D & E

Because almond milk comes from a tree nut, this must be labeled as an allergen on the packaging. Almond milk is not safe for individuals who have a tree nut allergy. However, it is safe for individuals who are lactose intolerant, or who are allergic to gluten or casein because this product is free of said allergens.[33] Dairy milk is often praised for its nutrient content and its beneficial effects on growth. To strengthen and promote growth of bones, children are encouraged to drink calcium-rich milk. Modern milk alternatives, which are often enriched with calcium and vitamin D, allow children who have milk allergies to gain the benefits of milk. Single serving containers of almond milk and chocolate almond milk are available to be included in regular school lunches, so children can reach their DV of 1000mg (1300mg for age 9 to 18) of calcium everyday.[36][37]

Other Plant-Based Alternatives

Type Description
Rice Milk Naturally sweet and thin in texture. However, it is lower in protein than most other alternatives. Rice milk is also the least likely of any plant milk to trigger an allergic reaction, so it’s a common choice for people with food allergies.[38]
Coconut Milk Higher in saturated fat than other plant-based milks, since it’s derived from coconut flesh rather than a grain, nut, or legume. Lower in protein and carbohydrates than oat, soy, or almond milk. [38][39]
Cashew Milk Known for creamy texture close to dairy milk, but like almond milk, naturally low in protein unless fortified.[39]

Milk Alternative Products Regulations

Comparing Milks: on the left is cow's milk; on the right is Blue Diamond "Almond Breeze"

Fortified plant-based beverages are still regulated under the framework Health Canada introduced through a 1997 Interim Marketing Authorization (IMA), which gives producers the ability to add vitamins and minerals so their products can serve as nutritionally adequate alternatives to cow’s milk.[40] IMAs were formally phased out as a legal instrument in 2012, but Health Canada has kept the substance of this one through an ongoing interim policy, most recently revised in September 2022.[40] In the 2022 revision, Health Canada increased the permitted vitamin D content in fortified plant-based beverages to 2 µg per 100mL, matching a simultaneous increase to the vitamin D level allowed in cow's milk.[41] The change was framed as a public health measure, since plant-based beverages are consumed by many Canadians specifically as a milk substitute, and Health Canada wanted their nutritional fortification to track cow’s milk.[41]

As plant-based milk alternative products become more popular for people who are lactose intolerant, HC and CFIA continue to regulate nutrition contents, packaging and fortification of milk alternative products[42][43]

Packaging and Nutrition Values

According to HC’s tentative labelling and packaging regulations, milk alternative products must contain more than 2.5g of protein that is equivalent amount of more than 75% of casein (milk protein) per 100ml of milk, less than 3.3 g of fat per 100 ml of which less than 65% must be saturated fatty acids, less than 5% trans fatty acids and more than 2.5% linoleic acid. Also, the products must contain the nutrients in Table 1[42][43].

If the products meet all the requirements except for the protein content, one must state on the package that the products are “Not a source of protein” and if the products meet all of the requirements, the products can be called “fortified (naming the plant type) beverage.” Labelling requirements in terms of quantity and serving sizes are the same as regular products[42][43].

Table I

Column 1 Column 2
Item Vitamin or Mineral Nutrient Amount per 100 mL ready-to-serve
1. vitamin A 40 RE
2. vitamin D 0.85 ug
3. vitamin B12 0.4 ug
4. riboflavin 0.15 mg
5. calcium 125 mg
6. zinc 0.4 mg
7. thiamine 0.04 mg

Allergen Regulation

Allergen labeling on packaging

HC and CFIA also state that since soy beans, almonds and other nut products are the major food allergens, one must follow all required processes during food production, process, packaging and labelling in order to prevent the occurrence of allergens and cross-contamination of other food products. Soy and almond milk producers must state on the packages and ingredient labels that the products contain soy or almonds. All equipments that are used during the production, storage and transfer of foods that contain food allergens must not be used to process other non-allergen containing foods [26]

Exam Question

Question: Oats are naturally free of gluten. This means all oat milk is automatically safe for someone with celiac disease to drink. True or false?

Correct Answer: False. While the oats don’t contain gluten, they are frequently cross contaminated with other gluten foods like wheat and barley during growing, harvesting, and processing. As mentioned above, a study found that 88% of oat samples tested above the threshold for gluten-free food. Oat milk is only reliably safe for someone with celiac disease if the product specifically carries a certified gluten-free label that shows it was made with oats grown and processed under special gluten-free conditions.

Why this should be on the exam: This question highlights the idea that cross-contamination is a very important factor in food allergies. There is a gap between a food’s composition and its actual risk in the real supply chain. Labelling must consider the entire supply chain, not just the ingredients of the food. A peanut version of this idea was covered in food allergies in Lesson 2.

References

  1. ↑ Canadian Food Inspection Agency. (2026). Labelling requirements for dairy products - inspection.canada.ca. Canada.Ca. https://inspection.canada.ca/en/food-labels/labelling/industry/dairy#c3
  2. ↑ Labelling plant-based products - Food In CanadaFood In Canada. (n.d.). Retrieved August 20, 2026, from https://www.foodincanada.com/features/labelling-plant-based-products/
  3. ↑ Which Milk Alternatives Are Most Popular with Consumers? (2021, March 24). Glanbianutrition.Com. https://www.glanbianutrition.com/en/nutri-knowledge-center/insights/which-milk-alternatives-are-most-popular-consumers
  4. ↑ 4.0 4.1 Yu, Y., Li, X., Zhang, J., Li, X., Wang, J., & Sun, B. (2023). Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects. Food Chemistry: X, 19(100859), 100859. https://doi.org/10.1016/j.fochx.2023.100859
  5. ↑ 5.0 5.1 5.2 admin. (n.d.). Oat Milk Processing Line/Machine. IBC Machine. Retrieved August 20, 2026, from https://fruitprocessingmachine.com/portfolio-items/oat-milk-processing-line/
  6. ↑ 6.0 6.1 Zhang, M., Huang, K., Lu, J., Lu, A., Guan, X., Zhang, Y., Li, S., Song, H., Cao, H., Sun, Z., & Yu, Z. (2023). Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk. Journal of Cereal Science, 116, 103841–103841. https://doi.org/10.1016/j.jcs.2023.103841
  7. ↑ 7.0 7.1 Ritchie, H. (2022, January 19). Dairy vs. plant-based milk: what are the environmental impacts? Our World in Data. https://ourworldindata.org/environmental-impact-milks
  8. ↑ Koerner TB, Cléroux C, Poirier C, Cantin I, Alimkulov A, Elamparo H. - Gluten contamination in the Canadian commercial oat supply. (2026). Nih.Gov. https://pmc.ncbi.nlm.nih.gov/articles/PMC3118497/
  9. ↑ Canadian Food Inspection Agency. (2016). Undeclared Gluten in Products Containing Gluten-Free Oats - April 1, 2016 to March 31, 2017 - inspection.canada.ca. Canada.Ca. https://inspection.canada.ca/en/food-safety-industry/food-chemistry-and-microbiology/food-safety-testing-reports-and-journal-articles/gluten-1
  10. ↑ 10.0 10.1 Agricultural and Rural Development, Government of Alberta. (2005, February 1). Industrial Production of Hemp. Retrieved from http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/econ9631
  11. ↑ Dr. Andrew Weil. (n.d). High on Hemp. Retreived from http://www.drweil.com/drw/u/QAA400584/High-on-Hemp-Milk.html
  12. ↑ Innvista. (n.d). Hemp Food Storage. Retrieved from http://www.innvista.com/health/foods/hemp/hempstor.htm
  13. ↑ 13.0 13.1 Go Dairy Free. (n.d). Hemp Milk. Retrieved from http://www.godairyfree.org/Dairy-Substitutes/Milk-Subs-Low-fat-Nonfat/Hemp-Milk.html
  14. ↑ Pacific Natural Foods. (n.d). Original and Vanilla Flavoured Hemp Milks. Retrieved from http://www.pacificfoods.com/get-to-know-us/faqs/non-dairy-beverages-questions
  15. ↑ Department of Justice (2012, March 2). Retrieved from http://laws-lois.justice.gc.ca/eng/regulations/SOR-98-156/page-2.html#docCont
  16. ↑ Francis, C. (2011, June). The Benefits and Risks of Hemp Milk. Retrieved from http://www.livestrong.com/article/460307-the-benefits-risks-of-hemp-milk/
  17. ↑ 17.0 17.1 17.2 17.3 17.4 17.5 17.6 17.7 17.8 Shurtleff, W. and Aoyagi, A. (n.d.). History of Soymilk and Dairy-like Soymilk Products. History of Soybeans and Soyfoods: 1100 B.C. to the 1980s. Retrieved from: http://www.soyinfocenter.com/HSS/soymilk1.php
  18. ↑ 18.0 18.1 18.2 18.3 Achouri, A., Boye, J. I. and Zamani, Y. (2007). Changes in soymilk quality as a function of composition and storage. Journal of Food Quality, 30 (5): 731-744. DOI: 10.1111/j.1745-4557.2007.00153.x
  19. ↑ Product Categories Plant-based beverages: dairy-free goodness. (n.d.). Retrieved August 20, 2026, from https://www.silkcanada.ca/products/plant-based-beverage/
  20. ↑ Earth’s Own | Soy Products. (2024, September 8). Earth’s Own. https://earthsown.com/products/soy/
  21. ↑ Original Soymilk. (n.d.). Earth Balance. Retrieved from: http://www.earthbalancenatural.com/product/original-soymilk/.
  22. ↑ 22.0 22.1 22.2 Eriksen, S. (1983). Application of enzymes in soy milk production to improve yield. Journal of Food Science, 48 (2): 445-447. DOI:10.1111/j.1365-2621.1983.tb10762.x
  23. ↑ 23.0 23.1 23.2 23.3 23.4 23.5 23.6 23.7 23.8 Where Ideas meet Industry (2011, September 29). Processing soymilk: the dairy alternative for the health conscious. Retrieved from http://www.apv.com/pdf/News/110926_Processing_soymilk_-_the_dairy_alternative_for_the_health_conscious.pdf
  24. ↑ 24.0 24.1 24.2 24.3 24.4 How Products Are Made. (n.d.). Soymilk: Retrieved from http://www.madehow.com/Volume-5/Soy-Milk.html
  25. ↑ 25.0 25.1 25.2 Ang, H. G., Kwik, W. L. and Theng, C. Y. (1985). Development of Soymilk - A Review. Food Chemistry, 17 (4): 235-250. DOI:10.1016/0308-8146(85)90033-0
  26. ↑ 26.0 26.1 26.2 26.3 Health Canada(2009, September, 17). Soy - One of the nine most common food allergens. Retrieved from http://www.hc-sc.gc.ca/fn-an/securit/allerg/fa-aa/allergen_soy-soja-eng.php.
  27. ↑ 27.0 27.1 Johnson, L. A., Hoover, W. J. and Deyoe, C. W. (1981). Yield and quality of soymilk processed by steam-infusion cooking. J. Food Sci, 46 : 238. Retrieved from http://books.google.ca/books?hl=en&lr=&id=sT0Dl0cknYYC&oi=fnd&pg=PA98&dq=sizer+C.E.+%09Aseptic+packaging+of+soymilk.&ots=5t3gS2N6Hv&sig=j1bg7LsR9cjFiHpSzoJsdVGcmco#v=onepage&q&f=false.
  28. ↑ Achouri, A., Boye, J. I. and Zamani, Y. (2008). Soybean variety and storage effects on soymilk flavour and quality. International Journal of Food Science and Technologh, 43 (1): 82-90. DOI: 10.1111/j.1365-2621.2006.01393.x
  29. ↑ Anonymous. (July 12, 2011). Almond Milk Expands Dairy Alternative Base. Beverage Industry 102.7. Retrieved on March 16, 2012, from http://search.proquest.com/docview/877010382
  30. ↑ 30.0 30.1 Frequently Asked Questions: Storage and Usage. (2012). Blue Diamond. Retrieved on March 16, 2012, from http://almondbreeze.com
  31. ↑ The Bitter Sweet Almond Saga.(n.d.)Vegetarians in Paradise. Retrieved on March 22, 2012, from http://www.vegparadise.com/highestperch31.html
  32. ↑ Almond Milk Recipe- The Creamiest of Them All. (2009). Vegan Reader. Retrieved March 16, 2012, from http://www.veganreader.com/2009/09/12/almond-milk-recipe-the-creamiest-of-them-all/
  33. ↑ 33.0 33.1 Pros and Cons of Almond Milk. (2009). Retrieved March 20, 2012, from http://www.fitday.com/fitness-articles/nutrition/healthy-eating/pros-and-cons-of-almond-milk.html
  34. ↑ 34.0 34.1 Martin Ramin, F. (January 12, 2011). Move Over, Cow. The Wall Street Journal. Retrieved from http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html
  35. ↑ Chan, Judy. (2012). Lesson 5: Rationale for Food Preservation. Class Notes. Retrieved from http://wiki.ubc.ca/Course:FNH200/Lesson_05
  36. ↑ Dairy Goodness.(n.d.). Our Calcium Reqiurements. Retrieved on march 22, 2012, from http://www.dairygoodness.ca/good-health/benefits-of-milk-products/calcium-and-vitamin-d-your-body-can-rely-on/our-calcium-requirements
  37. ↑ Products. (2010). Silk Pure Almond. Retrieved on March 22, 2012, from http://www.silkpurealmond.com/products/
  38. ↑ 38.0 38.1 Ramsing, R., Santo, R., Kim, B. F., Altema-Johnson, D., Wooden, A., Chang, K. B., Semba, R. D, & Love, D. C. (2023). Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health. Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health, 10(3). https://doi.org/10.1007/s40572-023-00400-z
  39. ↑ 39.0 39.1 Yadav, A. K., Ronya, N., Rathaur, A., Rai, D. C., Trivedi, H., & Patel, V. (2026). Plant-based milk alternatives: processing, nutritional profile, bioactive compounds and health implications. Food Nutrition, 2(1), 100061. https://doi.org/10.1016/j.fnutr.2026.100061
  40. ↑ 40.0 40.1 Canada, H. (2022). Interim Policy on the Use of Expired Interim Marketing Authorizations Related to Food Fortification - Canada.ca. Canada.Ca. https://www.canada.ca/en/health-canada/services/food-nutrition/legislation-guidelines/policies/interim-policy-on-use-expired-interim-marketing-authorizations-related-food-fortification.html#a64
  41. ↑ 41.0 41.1 Wang, J. (2022, May 27). Canada Allows Higher Vitamin D Fortification in Plant-based Beverages. ChemLinked; chemlinked. https://food.chemlinked.com/news/food-news/canada-allows-higher-vitamin-d-fortification-in-plant-based-beverages
  42. ↑ 42.0 42.1 42.2 Health Canada(1997, November). Interim Marketing Authorization to permit the optional addition of vitamins and mineral nutrients to plant-based beverages. Retrieved from http://www.hc-sc.gc.ca/fn-an/legislation/ima-amp/plant_based_beverages-boissons_vegetales-eng.php.
  43. ↑ 43.0 43.1 43.2 Canadian Food Inspection Agency(2011, November, 25). Foods to Which Vitamins, Mineral Nutrients and Amino Acids May or Must be Added. Retrieved from http://www.inspection.gc.ca/english/fssa/labeti/guide/ch7-1e.shtml.
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