Post-COVID-19, a significant transformation has reshaped global food systems as consumers are increasingly opting for plant-based or non-dairy alternative products. Traditional dairy products, though largely consumed, are now being reconsidered due to health concerns, animal welfare considerations and increasing awareness about lactose and casein intolerance. As per the UN’s Food and Agriculture Organization (FAO), livestock supply chains are responsible for a total of 14.5% of greenhouse gas GHG emissions
(Hur et al., 2024). Globally, the market size of dairy alternatives was valued at USD 32.38 billion in 2024 and is predicted to grow from USD 36.76 billion in 2025 to USD 91.15 billion by 2032 with a compound annual growth rate (CAGR) of 13.85%. A variety of plant sources for the development of non-dairy alternative products includes-nuts (almond, walnut, cashew, hazelnut, pistachio), legumes (pea, soy, chickpea, peanut), pseudocereals (teff, quinoa, buckwheat), grains and cereals (barley, wheat, oats, rice), seeds (flax, chia, sesame, hemp) and fruits
(Aydar et al., 2020; Shori and Al Zahrani, 2022;
Tachie et al., 2023;
Tangyu et al., 2019). Consumers are abandoning soy with newer options like almonds and oats. In China, soy milk, being a mass-produced product, is now limited due to the introduction of new and premium plant-based milk options. Almonds and oats are rarely sourced from genetically modified organisms (GMOs), are allergen-free and have a lower carbon balance with a better nutritional profile, favorable taste and expanded market presence
(Warren et al., 2024).
Almonds (
Prunus dulcis), also classified as “functional food,” are a nutrient-dense food that provides daily nutritional needs, provides energy and helps manage appetite
(Mabel et al., 2023). It has a low glycemic index (GI), which reduces the risk of developing type 2 diabetes.
Mori et al. (2011), in their research, stated that a significant reduction in blood glucose concentration was observed after including almonds in the breakfast meal of adults with impaired glucose tolerance (IGT). It also improves satiety, lowers the risk of cardiovascular diseases and limits oxidative damage
(Mori et al., 2011). Around 50% of the almond’s weight comprises healthy fat (mainly mono and polyunsaturated fatty acids (MUFA and PUFA)
(Barreca et al., 2020; Sharma et al., 2024). Antunes et al. (2024) reported that 100 g of almond milk contains 11.5% of saturated fatty acids (SFAs), 67% of MUFAs and 22.8% of PUFAs.
Ceylan and Ozer (2020), in their study, observed an average of 7.4% SFA (Palmitic acid), 65.53% MUFA (Oleic acid) and 24.45% PUFA (Linoleic acid). USDA’s (United States Department of Agriculture) Food Data Central (FDC) (2022) published that almonds consist of proximates-21.4% protein, around 20% carbohydrates and 10-13% total dietary fiber. Pectic polysaccharides and cellulose are the insoluble fibers present in almonds (
USDA, 2022). Many clinical trials have proved that almond consumption increases the population of beneficial gut bacteria genera such as
Bifidobacterium, Roseburia, Dialister and Lachnospira, thereby improving gut health. Its prebiotic effect improves glycemic control and reduces inflammation (
Tahiri and Gilbert, 2025). Potassium (K), phosphorus (P), magnesium (Mg) and calcium (Ca) are the rich minerals that are present in
Prunus dulcis (K>P>Mg>Ca) (
USDA, 2022).
(Stuetz et al., 2017) in their study observed that almonds contain about 1400 µg/100 g of riboflavin (vitamin B2), which is 3 times more than compared with other nuts like cashew, walnut, pistachio,
etc. and α-tocopherol (vitamin E) of approximately 35 mg/100g, reaching the recommended daily intake (RDI)
. Secondary metabolites present in almonds, mainly amygdalin and prunasin, provide anti-tumor, antioxidant, antibacterial and anti-inflammatory properties. Phytosterols alle
viate oxidative stress (
Altamirano Rojas et al., 2025). Hydrolysable tannins (gallotannins, ellagic acid), lignans (+)-sesamin, (-)-matairesinol), proanthocyanidins (procyanidin B1, B2, B3, B5, B7), flavonoids (cyanidin, genistein, catechin, morin), stilbene (resveratrol-3-O-glucoside) and phenolic acids (chlorogenic acid) are some of the polyphenols present in almonds
(Barreca et al., 2020). Almonds have long been used in the food industry in confectionery, bakery, snacks, bars and cereal products in the form of oil, milk, syrup, flour,
etc. (Javaid et al., 2019).
Oat (
Avena sativa L.), belonging to the Poaceae grass family, ranks sixth as per the global production data (
Le, Hermansen and Vuong, 2025). This cereal yields valuable and distinctive macro-, micro- and phytonutrients (
Varma et al., 2016;
Yadav et al., 2021). It is an important source of high dietary soluble fibers (10.4%) (mostly β-glucan, 7.52%), carbohydrates (68.7%), protein (13.5%), lipids (5.89%), vitamins and minerals
(Cui et al., 2023; Ferranti and Velotto, 2023;
Hughes et al., 2021; Yu et al., 2023). β-glucan is the major active component that has various nutritional and functional properties that lower LDL cholesterol and antidiabetic effects and its health claim has been approved by the USFDA, Joint Health Claims Initiative (JHCI) and the French Food Safety Agency (AFFSA) (
Martínez-Villaluenga and Peñas, 2017;
Paudel et al., 2021; Rasane et al., 2015). Liu
et al. stated that oats β-glucan has significantly improved symptoms of ulcerative colitis and suppressed mRNA and protein expression of many pro-inflammatory agents in mice
(Yu et al., 2022). Avenanthramides, a class of phenolic alkaloids, possess bioactivities such as anti-inflammatory, antioxidant properties, antiproliferative, vasodilation and anti-itch effects that provide additional protection against pancreatic β-cells from damage, colon cancer and skin irritation (
Meydani, 2009). Therefore, in this context, the preparation and development of almond and oat milk-derived plant-based cottage cheese alternatives provide a new approach to address consumer demands while integrating health-enhancing features such as fibre enrichment.
Paneer is a traditional Indian
cottage cheese prepared by heat treatment of milk (normally from cow or buffalo), followed by coagulation with coagulants such as citric acid/lactic acid/vinegar/malic acid/lactic cultures/cultured whey/Ca-lactate/alum, drainage of whey by collecting the coagulum in a muslin cloth, to finally pressing the coagulum by steeping in chilled water
(Chaudhari et al., 2022; Dwarakanath et al., 2020; Ibrahim et al., 2024; Khan and Pal, 2011;
Sivaranjani et al., 2022) It is used in culinary dishes/snacks. It contains nutrients like vitamins B, K and D, phosphorus, dietary fibre and polyunsaturated fatty acids like w-3 and w-6 fatty acids
(Feeney et al., 2021). As per the reports of the IMARC group, globally, the market size of paneer reached USD 10.8 Bn in 2024 and is forecasted to reach USD 18.5 Bn by the year 2033 with a 6.2% CAGR (2025-2033). Only in India, its market hit INR 648.05 Bn in 2024 with an expectation of INR 2030.73 Bn by 2033 with 12.85% CAGR during the year 2025-2033.
With these facts, the objective of this research is to provide an almond and oat milk-derived cottage cheese alternative with an enrichment of fibre. Even though there are multiple benefits of almonds and oats and the milk derived from them, they cannot provide the same replica of traditional paneer or cottage cheese until the incorporation of suitable coagulants. Calcium lactate is a well-known coagulating agent that promotes the curdling of milk and has been used by various researchers
(Amila et al., 2022; Kumar et al., 2015; Sahu, 2010). The addition of inulin improved the proximate composition as well as the texture of our developed product. Inulin is a prebiotic fibre with good water-holding capacity that promotes gut health, influences glucose homeostasis, enhances mineral absorption, regulates lipid metabolism, lowers blood sugar, relieves depression and lowers the risk of colon cancer
(Hughes et al., 2022; Qin et al., 2023; Teferra, 2021).