Utilization of vegetable raw materials as alternatives to cow’s milk

Non-dairy spreads from vegetable raw materials based mainly on millet, buckwheat, amaranth, oat and chickpea were developed. Other components of the spreads were root vegetables, sunflower seeds, seaweed, dietary fibre, tofu, vegetable oil. The spreads are suitable especially for patients suffering from milk protein allergy, lactose intolerance and celiac disease. The spreads are rich in soluble and insoluble dietary fibre. Nutritional and sensory evaluation of the spreads was carried out. The spreads were also well appreciated by the public at the Gastronomic fair held at Karlstejn castle in April 2008. The developed spreads may enrich the assortment of foods suitable for patients suffering from milk protein allergy or lactose intolerance.