higher rates of lactose intolerance (see especially lactose intolerance: epidemiology section). Types Common plant milks are almond milk, coconut milk, rice milk, and soy milk. Other plant milks include hemp milk, oat milk, pea milk, and peanut milk. Plant milks can be made from: Grains: barley, fonio, maize, millet, oat, rice, rye, sorghum, teff, triticale, spelt, wheat Pseudocereals: amaranth, buckwheat, quinoa Legumes: lupin, pea, peanut, soy Nuts: almond, brazil, cashew, hazelnut, macadamia, pecan, pistachio, walnut Seeds: chia seed, flax seed, hemp seed, pumpkin seed, sesame seed, sunflower seed Other: coconut (fruit; drupe), potato (tuber), tiger nut (tuber) A blend is a plant milk created by mixing two or more types together. Examples of blends are almond-coconut milk and almond-cashew milk. Other traditional plant milk recipes include: Kunu, a Nigerian beverage made from sprouted millet, sorghum, or maize Sikhye, a traditional sweet Korean rice beverage Amazake, a Japanese rice milk Manufacturing Although there are variations in the manufacturing of plant milks according to the starting plant material, as an example, the general technique for soy milk involves several steps, including: cleaning, soaking and dehulling the beans grinding of the starting material to produce a slurry, powder or emulsion heating the processed plant material to denature lipoxidase enzymes to minimize their effects on flavor removing sedimentable solids by filtration adding water, sugar (or sugar substitutes) and other ingredients to improve flavour, aroma, and micronutrient content pasteurizing the pre-final liquid homogenizing the liquid to break down fat globules and particles for a smooth mouthfeel packaging, labeling and storage at The actual content of the highlighted plant in commercial plant milks may be only around 2%. Other ingredients commonly added to plant milks during manufacturing include guar gum, xanthan gum, or sunflower lecithin for texture and mouthfeel, select micronutrients (such as calcium, B vitamins, and vitamin D), salt, and natural or artificial ingredients—such as flavours characteristic of the featured plant—for aroma, color, and taste. Plant milks are also used to make ice cream, plant cream, vegan cheese, and yogurt-analogues, such as soy yogurt. The production of almond-based dairy substitutes has been criticized on environmental grounds as large amounts of water and pesticides are used. The emissions, land, and water footprints of plant milks vary, due to differences in crop water needs, farming practices, region of production, production processes, and transportation. Production of plant-based milks, particularly soy and oat milks, can offer environmental advantages over