Researchers created a healthier version of plant-based milk by adding natural extracts from dates, mustard seeds, and turmeric. They tested three types of milk—coconut, soy, and tiger nut—and found that adding these ingredients boosted protein content, helped good bacteria grow, and increased antioxidants (substances that protect your cells). The study suggests these fortified plant milks could be a natural alternative to chemically enhanced milk products, offering real nutritional benefits without artificial additives.

The Quick Take

  • What they studied: Whether adding natural plant extracts (dates, mustard seeds, and turmeric) to plant-based milk makes it more nutritious and healthier to drink
  • Who participated: This was a laboratory study testing different milk formulations rather than a study with human participants. Researchers created and tested various combinations of coconut, soy, and tiger nut milk with natural plant extracts
  • Key finding: Soy milk mixed with mustard seed had the highest protein content at 5.10%, and plant milks fortified with these natural ingredients supported the growth of beneficial bacteria and had strong antioxidant properties (up to 89% effectiveness)
  • What it means for you: Plant-based milk fortified with natural ingredients may offer better nutrition than plain plant milk, potentially supporting digestive health through beneficial bacteria and protecting your cells through antioxidants. However, more human studies are needed to confirm these benefits in real life

The Research Details

This was a laboratory research study where scientists created different formulations of plant-based milk by combining three base milks (coconut, soy, and tiger nut) with natural extracts from dates, mustard seeds, and turmeric. They used specialized equipment called Gas Chromatography/Mass Spectrometry to identify the active compounds in each plant extract—essentially breaking down what makes these plants healthy. The researchers then tested each milk combination to measure protein content, taste and smell appeal, bacterial safety, growth of good bacteria (probiotics), ability to fight harmful bacteria, and antioxidant strength using standard laboratory methods.

This approach is important because it shows how traditional plant ingredients can naturally enhance milk products without chemical additives. By testing in the laboratory first, scientists can understand exactly which combinations work best before recommending them to consumers. This method helps bridge the gap between traditional plant-based foods and modern nutrition science

This is a laboratory study, which means it tested the milk formulations in controlled conditions but didn’t involve people drinking the milk. The study used recognized scientific methods and published results in a reputable journal (Scientific Reports), which suggests the work was peer-reviewed. However, laboratory results don’t always translate directly to real-world benefits in human bodies, so human studies would strengthen these findings

What the Results Show

The researchers found that adding natural plant extracts significantly improved the nutritional quality of plant-based milk. Soy milk combined with 3% mustard seed extract achieved the highest protein content at 5.10%, which is important because protein helps build and repair muscles and tissues. Coconut milk fortified with 3% date extract best supported the growth of three types of beneficial bacteria (Lactobacillus species) that are important for digestive health, with bacterial counts reaching levels considered beneficial (around 10 to the 5th power CFU/mL). The antioxidant power was impressive: tiger nut milk with mustard seed showed 89.10% effectiveness at neutralizing harmful molecules, while soy milk with mustard seed demonstrated strong antioxidant activity measured at 305.10 µmol TE/mL using a different testing method.

The study identified specific beneficial compounds in the plant extracts, including isoquercetin, sinigrin, and curcumene—substances known to have health-promoting properties. Coconut milk had the lowest fiber content at 0.30%, suggesting it may need additional fortification for fiber benefits. All tested combinations showed improved microbiological quality, meaning they were safe from harmful bacteria contamination. The plant extracts also demonstrated the ability to inhibit diarrheagenic E. coli, a harmful bacteria that causes digestive illness

This research builds on growing interest in functional foods—foods that provide health benefits beyond basic nutrition. Previous studies have shown that dates, mustard seeds, and turmeric each have individual health benefits, but this appears to be one of the first studies combining all three in plant-based milk. The findings align with the broader trend away from synthetic food fortification toward natural enhancement methods

This study was conducted entirely in laboratory conditions without testing the milk in human bodies, so we don’t know if people would actually experience these benefits when drinking the fortified milk. The study didn’t specify exact sample sizes for testing, making it harder to assess statistical reliability. The research also didn’t test how long these benefits last during storage or how the milk would taste to consumers, which are important practical considerations. Additionally, the study didn’t compare these fortified milks to commercially available fortified plant milks, so we can’t say if this method is better than existing options

The Bottom Line

Based on this laboratory research, naturally fortified plant-based milk appears promising as a functional food option. However, current evidence is moderate—these are laboratory findings that suggest potential benefits rather than proven effects in humans. Consider trying these fortified plant milks as part of a balanced diet, but don’t rely on them as a sole source of probiotics or antioxidants. More human studies are needed before making strong health claims

People interested in plant-based milk alternatives, those seeking natural rather than chemically fortified products, and individuals looking to increase probiotic intake may find this research relevant. People with allergies to mustard, turmeric, or dates should avoid these fortified versions. Those with specific health conditions should consult their doctor before making dietary changes based on this research

Laboratory studies don’t provide information about how quickly benefits would appear in humans. If these products were commercialized, you’d likely need to consume them regularly for several weeks to potentially notice digestive or health benefits, similar to other probiotic foods. Individual results would vary based on overall diet and health status

Want to Apply This Research?

  • Track daily consumption of fortified plant-based milk (in ounces or milliliters) and monitor digestive health using a simple 1-5 scale for symptoms like bloating, regularity, and energy levels. Record this weekly to identify patterns
  • If you use plant-based milk, gradually replace your current brand with naturally fortified versions containing dates, mustard seed, or turmeric extracts. Start with one serving daily and increase to your normal consumption level while tracking any changes in how you feel
  • Create a 12-week tracking plan measuring: weekly servings of fortified milk consumed, digestive comfort ratings, energy levels, and any changes in overall wellness. Use the app’s reminder feature to prompt daily logging and generate monthly reports showing trends

This research is a laboratory study and has not been tested in humans. The findings suggest potential benefits but are not proven health claims. Plant-based milk fortified with these ingredients should not replace medical treatment for any condition. People with allergies to mustard, turmeric, or dates should avoid these products. Pregnant women, nursing mothers, and people taking medications should consult their healthcare provider before consuming fortified plant milks, as some ingredients may interact with medications or have effects during pregnancy. This information is for educational purposes only and should not be considered medical advice. Always speak with a doctor or registered dietitian before making significant dietary changes