Probiotic hemp milk-market growth: An updated review

*Corresponding author: Ravindra B. Malabadi Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0. Probiotic hemp milk-market growth: An updated review Kiran P. Kolkar 1, Ravindra B. Malabadi 2, 3, *, Raju K. Chalannavar 2 and Divakar MS 4 and Somayyeh Moramazi 5 1 Department of Botany, Karnatak Science College, Dharwad-580003, Karnataka State, India. 2 Department of Applied Botany, Mangalore University, Mangalagangotri-574199, Mangalore, Karnataka State, India. 3 Miller Blvd, NW, Edmonton, Alberta, Canada. 4 Food Science and Nutrition, Department of Biosciences, Mangalore University, Mangalagangotri574199, Karnataka State, India. 5Department of Horticulture Science and Agronomy, Science and Research Branch, Islamic Azad University, Tehran1477893855, Iran. World Journal of Biology Pharmacy and Health Sciences, 2025, 23(02), 133-143 Publication history: Received on 24 June 2025; revised on 15 July; accepted on 02 August 2025 Article DOI: https://doi.org/10.30574/wjbphs.2025.23.2.0733 Abstract Live bacteria and yeasts are known as probiotics, and they may be good for one's health. Probiotics are living microorganisms that provide health benefits to their hosts, potentially aiding in the treatment or prevention of various diseases, including diarrhea, irritable bowel syndrome, ulcerative colitis, and Crohn’s disease. Industrial Cannabis sativa, (hemp or fiber type) milk is made by blending hemp seeds with water and then straining the mixture to create a creamy, smooth milk alternative. It is among the best plant milks to balance with an assortment of benefits spanning from being a good source of omega-3 and omega-6 fatty acids, and necessary amino acids, to minerals including magnesium, iron, and calcium. The global Hemp Milk industry is estimated to be worth USD 135.3 million by 2025. It is anticipated to reach USD 242.3 million by 2035, reflecting a CAGR of 6.0% over the assessment period 2025 to 2035. The hemp milk market is a niche but rapidly expanding segment of the global plant-based milk market. Hemp milk, with its unique profile of essential fatty acids, protein, and antioxidants, is perfectly positioned to meet these demands. The global hemp milk market is very competitive, with both established brands and new entrants. Companies prioritize product quality, affordability, and creative formulae, particularly in packaging and flavor diversity. Consumer preference for healthier and sustainable foods has been one of the most significant drivers in the growth of the hemp milk market. Keywords: Bifidobacterium infantis; Industrial Cannabis sativa; Probiotic; Plant based milk; Hemp milk; India 1. Introduction Plant-based milk industry has been enlarged with increasing demand for plant milk types and their products. Plantbased milk is one of the most popular vegan products due to various factors and perspectives [1079]. The factors are health issues, plant-based milk contains no lactose sugar, making it a favored alternative for customers with lactose intolerance, and it is free of animal hormones and cholesterol. Moreover, recent studies have established the significant role of plant-based milk in improving or enhancing the immune system, having potential antimicrobial effects, lowering the risk of cardiovascular and gastrointestinal diseases, lowering the risk of low bone mass, and having extremely high antioxidant levels with free radical scavenging properties [12-50]. According to raw material, plant-based vegetable milk types can be divided into five categories as cereal-based (oat, rice, corn and spelt milks), legume-based (soy, peanut, lupine and cowpea milks), nut-based (almond, coconut, hazelnut, pistachio, walnut and cashew milks), seed-based (sesame, flax, hemp and sun flower) [1079]. World Journal of Biology Pharmacy and Health Sciences, 2025, 23(02), 133-143 134 Live bacteria and yeasts are known as probiotics, and they may be good for one's health [1025, 80, 81]. Probiotics are living microorganisms that provide health benefits to their hosts, potentially aiding in the treatment or prevention of various diseases, including diarrhea, irritable bowel syndrome, ulcerative colitis, and Crohn’s disease [1079-81]. They can be found in some meals and supplements as well as in the human digestive system [1035]. Probiotic bacteria are beneficial. They are found all over the body, although most people only think of the stomach and intestines when they think of them [1045-81]. Fermented foods such as yogurts and kimchi are sources of probiotics. Numerous studies proved lactic acid bacteria (LAB), bifidobacteria, and Bifidobacterium infantis, B. longum, B. lactis, Escherichia coli, Saccharomyces cerevisiae, S. boulardii, S. lactis, etc. could be used as probiotics [1055-81]. Additionally, probiotic supplements are also available. Probiotics are foods and/or supplements that contain non-pathogenic microbes such as bacteria and yeast that colonize the gut and can potentially yield a variety of health benefits [1055]. Research into the various ways in which probiotic bacteria could be used in the treatment of intestinal disorders is ongoing. Therefore clinical studies and laboratory experiments, have been conducted in order to know how probiotics affect gut microbiome disorders[1055-81]. Studies can prove that probiotics can alleviate a variety of gastrointestinal ailments and improve overall health [1079]. The ability of probiotics to modify the immunological response of the host, antagonize pathogenic microbes, or compete for adhesion sites with pathogenic microorganisms is related to the action of probiotics against microorganisms [1065-79]. Infections of the digestive tract, irritable bowel, lactose intolerance, allergies, infections of the urogenital tract, cystic fibrosis, and various cancers can all be prevented and treated with the use of probiotics. They can reduce the side effects of various antibodies [1050-79]. Certain bacteria, known as probiotics, have had a vastly beneficial effect on people's health; considering their benefits they have been mixed with a wide variety of foods for several decades now. In the field of oral health, dental caries, periodontal disease, and bad breath can be prevented and treated with the use of probiotics [1065-79]. The findings of several of these clinical studies indicate that probiotics may be beneficial in the treatment and prevention of various diseases and health issues [1025, 80, 81]. Cannabis sativa has been used for thousands of years for recreational, medicinal, or religious purposes[1-9, 82-123]. Now a days Cannabis sativa has been domesticated, cultivated and distributed throughout the world. Cannabis sativa is a flowering plant from the Cannabaceae family and genus Cannabis. Cannabis sativa L., is classified into two types as Industrial Cannabis sativa, (hemp or fiber type) and Medical Cannabis sativa L.(drug or marijuana) based on its THC content [1-9, 82-123]. Medical Cannabis sativa (drug or marijuana) contains a very high levels of THC (above 0.3 to 38% of dry weight) [1-52, 82-123]. On the other hand Industrial Cannabis sativa, (hemp or fiber type) contains very low levels of THC (0 to 0.3% of dry weight) [1-9, 82-123]. Industrial Cannabis sativa, (hemp or fiber type) milk is made by blending hemp seeds with water and then straining the mixture to create a creamy, smooth milk alternative [1-9]. It is among the best plant milks to balance with an assortment of benefits spanning from being a good source of omega-3 and omega-6 fatty acids, and necessary amino acids, to minerals including magnesium, iron, and calcium[1-9, 82-123]. Among the prime reasons why hemp milk has been gaining momentum is due to its positive nutritional balance [1-9]. Unlike other seed milks such as almond or soy milk, hemp milk contains all nine of the essential amino acids and is, therefore a complete vegetarian and vegan protein source for people with dietary needs [1-9, 82-123]. Hemp seed milk is one of the seed-based milks and it has high nutrition values because it is composed of lipids (1.25-5.00%), proteins (0.83-4.00%), carbohydrates (2.5-20.0%), vitamin E, minerals (sodium, phosphorus, potassium, magnesium, calcium, sulfur, iron, and zinc) and all essential amino acids with high in polyunsaturated fatty acids (linolenic acid and linoleic acid) [1-9-78]. Due to the current dynamic development of sciences related to food and human nutrition, a correlation has been confirmed between the health status and nutritional patterns. A well-balanced diet is the key factor in diseases prevention and treatment [1-9-78]. The growing nutritional interests and awareness of consumers have prompted many producers to manufacture functional food [1-9-78]. 2. Probiotic Hemp Milk: Market Size The global Hemp Milk industry is estimated to be worth USD 135.3 million by 2025. It is anticipated to reach USD 242.3 million by 2035, reflecting a CAGR of 6.0% over the assessment period 2025 to 2035[53-77]. The hemp milk market is a niche but rapidly expanding segment of the global plant-based milk market [77]. Hemp milk, with its unique profile of essential fatty acids, protein, and antioxidants, is perfectly positioned to meet these demands. By adding hemp milk to functional drinks, business entities can offer a product portfolio that not only is a dairy-free substitute but also helps to advance consumer wellness objectives [5377]. The impact on the market will be significant as customers continue to seek more holistic solutions to wellness, thus propelling the demand for hemp milk as an ingredient for healthenhancing beverages. The production of protein powders from hemp milk is one of the most thrilling developments in the hemp milk industry [5377]. While plant-based protein powders made from peas, rice, and soy have been around for a long time, hemp-based protein powder is increasingly becoming popular due to its nutritional benefits and digestibility. These powders are being sold as a more digestible and complete protein source than other plant-based alternatives, and thus especially attractive to vegans, athletes, and consumers seeking non-dairy protein World Journal of Biology Pharmacy and Health Sciences, 2025, 23(02), 133-143 135 supplements[5377]. Hemp milk, which is high in essential amino acids and omega fatty acids, is the perfect foundation upon which to build these powders [53-77]. Demand is based on some factors such as vegan consumption, nutritional content, carbon emissions, lactose intolerance, and other factors. The global hemp milk market is very competitive, with both established brands and new entrants. Companies prioritize product quality, affordability, and creative formulae, particularly in packaging and flavor diversity. As consumer preferences shift, there is a greater emphasis on developing unique flavor profiles, convenient serving sizes, and accessible formats[5377]. Some of the Leading Brands: Hemp Foods Australia, JOI, Good Hemp, Pacific Foods, Nutiva, Living Harvest, Elixinol, Hemp Milk Company, Seventh Generation, The Hemp Company, Oatly, Planet Hemp, REBBL, and Vitasoy. With continued demand growth in different regions, especially in new markets, competition is increasingly getting more intense. Further, companies are making investments in locking in supply chains and building distribution networks to guarantee constant availability of products, thus adding fuel to the market's dynamic and competitive nature [5377]. The global increase in protein consumption, fuelled by increased interest in body-building, muscle growth, weight loss, and overall wellness, is driving demand for hemp protein powders [5377]. Hemp milk's popularity as a foundation for protein supplements stems from its natural and balanced nutritional profile [5377]. The use of hemp milk as a nondairy creamer is also supported by the fact that it can be used for most coffees, from lattes and cappuccinos to iced coffees. Hemp milk is perfect for coffee brewers who use vegetable-based coffee because it can create smooth, frothy textures to hot or iced beverages [5377]. Along with other vegetable milks, hemp milk is already starting to appear on the menus of coffee houses because specialty and high-end coffee shops are demanding it [5377]. Consumers are increasingly seeking protein products that do not contain the negative side effects historically associated with animal proteins or overly processed protein powders [5377]. Hemp milk protein powders are considered a natural clean choice [5377]. Consumer preference for healthier and sustainable foods has been one of the most significant drivers in the growth of the hemp milk market[5377]. Individuals are becoming more aware of the effect they have on the planet, and hemp as a crop is seen as one of the most sustainable [5377]. Hemp requires less water to cultivate than other plant-based foods eaten as such, i.e., almonds or oats, and does not need herbicides and pesticides sprayed[5377]. With increasing sustainability as a key driver of buying habits, hemp milk is taking advantage of this green tide. Rising demand for plant-based diets like veganism, flexitarianism, and dairy-free diets also propagated demand for alternative milks [5379]. There were only a handful of studies on the knowledge and consumption of probiotics and prebiotics among Indians, mainly conducted in urban areas and middle to high-income households [5070-79]. Limited research showed that the knowledge of probiotics had increased appreciably in the past decade, while there is still poor technical knowledge among Indians [5070-77]. Simultaneously, prebiotics is an unfamiliar concept to the general public. Younger individuals are more aware than their older counterparts [5070-77]. The probiotics market in India offers several milk-based beverages, yogurt, and curd, while few non-dairy beverages are available from overseas. The prebiotics market in India has several powder formulas and some chewable tablets [5070-77]. The consumption of probiotics and prebiotics is limited to popular foods like curd, probiotic drinks, buttermilk, and milk, wheat, onion, tomatoes respectively[5070-77]. The modern Indian diet lacks traditional probiotic and prebiotic sources despite their presence in several regional cuisines [5070-77]. Furthermore, awareness of these foods and the knowledge and belief in their health benefits are the most influential factors in their consumption [5070-77]. Contrarily, the perception of not requiring these foods for the maintenance of good health prevents their consumption [5070-77]. Improving awareness and knowledge while offering diverse gut-healthy foods in all strata of Indian society can increase the utilization of these foods and improve general health and prevent chronic diseases [12-53-78]. Today, the increasing demand for plant-based milk expands the product variety and market size [12-53-78]. The demand for the plant-based milk market was expected to reach a value of US$ 13.24 billion in 2021 and is expected to reach an overall market value of US$ 30.79 billion by 2031 [50-78]. Concerns regarding the use of animal products have also spurred ethical discussions. In terms of environmental concerns, it has been determined that the carbon emissions produced by the production of plant-based milk are significantly lower than those created by dairy milk production [5378]. There are certain classical examples where the consumers are being regularly cheated due to lack of awareness, including the difference between ice creams and frozen desserts, where later include only vegetable fats/oils instead of milk fat in formulation [12-53-78]. Similarly, in certain pockets of the country the plant-based milk substitute are mixed with bovine milk to manufacture milk products like paneer, cheeses, fermented milk and even traditional dairy products. Since such products are available at cheaper price, it adversely affect the market of dairy products[13-53-78]. World Journal of Biology Pharmacy and Health Sciences, 2025, 23(02), 133-143 136 3. Plant-based Milk Plant-based milk alternatives are often marketed as nutritional replacements for bovine milk. Plant-based milk can be made from a wide variety of cereals, legumes, nuts, and seeds. The manufacturing process of various plant-based milks depends on the raw materials used [12-53-78]. There are two main methods for processing plant-based milk: wet or dry. The wet process involves soaking and grinding the raw material in large volumes of water for up to 12 hours [1353-78]. The dry process involves milling the raw material into a flour or powder, which is then processed to separate the starch, protein, and fiber as desired, before being hydrated [13-53-78]. In the case of plant-based milk substitutes, starch gelatinization can occur when the product is heated, leading to a thicker, more viscous consistency. Therefore, in order to obtain milk like consistency various processing aids are employed, which not only increase the price of the product but also alters the natural status of the beverage[14-53-78]. For the preparation of few variants, enzymes are added to hydrolyze starches and reduce the viscosity, for example, in oat milk production. Enzymatic treatment is also required to maintain the non-dairy milk in the liquid state[12-53-78]. Additionally, various emulsifying agents such as alginates, gelatin, xanthan gum, gum Arabic, locust bean gum, and gellant gum have been explored for their use in plantbased milk substitutes to improve emulsion stability mainly seed ot nut based extracts [12-53-78]. Plant-based milk substitutes lack certain key nutrients compared to milk, more particularly lactose and protein (Casein & whey proteins) and calcium[12-53-78]. This can affect the growth and activity of LAB starter, amylolytic LAB as well as poor proteolytic activity during fermentation. Beans and nuts which are utilized in preparation of plant based dairy alternatives may contain a number of anti-nutrients factors such as enzyme inhibitors, minerals chelators and even carcinogenic compounds[13-53-78]. Moreover, altered lipid compositions in “Vegan Milks” not only limit their shelf-life but also generate number of free radicals and free-radical mediated ROS which have implicated in degenerative processes in body. All non-milk plant base beverages (PBBS) have added sweetness, sugar, artificial flavors, artificial colors, thickeners, salt and preservatives (highest amount of thickeners is in soya beverage) [13-53-78]. Another serious issue that is affecting Indian dairy sector is rising incidences of adulteration, as these so called “plant-based milk” are mixed easily up to certain levels without being noticed by human taste senses [13-53-78]. 4. Hemp seed milk Hemp seed milk is made by homogenizing ground seeds in water (1:5 w/v), and the filtered milk, is generally heated for extended shelf life [13-78]. Commercial stable hemp seed milk production is challenging since hemp seed milk as an oil-in-water (O/W) emulsion is unstable and prone to flocculation, coalescence, and creaming [12-53-78]. This will result in a low-quality product with a short shelf life and lower consumer acceptance [13-78]. Therefore, exogenous emulsifiers and stabilizers are often used to improve the stability of emulsions to get stable hemp seed milk[13-78]. However, using these additives is not cost-effective because it raises production costs and has some health concerns, such as chronic inflammatory diseases, obesity-related diseases, and metabolic disorders [13-78]. Therefore, there is a pressing need to produce hemp seed milk free of added chemical substances[13-78]. Hemp protein has a low emulsifying capacity since its structure is compact and it has poor water solubility , low emulsion stability index, and water-holding capacity [13-78]. Further, hemp seed proteins have low heat stability and are affected and started to aggregate when exposed to heat treatment at 80°C or above for 10 min [13-78]. One of the multiple examples of functional food products are these containing microorganisms endogenous to the human gastrointestinal tract and exhibiting a positive effect on human health [10-78]. So far, the greatest part of probiotic products has been offered by fermented beverages made of animal milk. Currently, research is underway into other products that may be matrix for probiotic bacteria [10-78]. Consumers avoiding milk because of allergies or lactose intolerance, and consumers following a vegan diet can replace milk with other plant-based substitutes[13-78]. Today, coconut, almonds, hemp, and various cereals (e.g., oats, buckwheat, and rice) are also used to produce plantbased beverages [13-78]. A drawback of these products is however, their specific taste that does not suit to everyone [13-79]. A solution to this problem is offered by lactic acid fermentation, which imparts a characteristic, pleasant aftertaste to these products and contributes to the improvement of the digestibility [13-78]. Numerous attempts have recently been undertaken to ferment vegan beverages serving as milk substitutes using various strains of probiotic bacteria, which was expected to additionally increase their health value [13-78]. However, most of the study results reported in literature concern the feasibility of producing fermented soybean milk [13-78]. This is related to the fact, that manufacture of high quality plant-based beverages containing probiotic bacteria poses a serious challenge [13-78]. The first ones were related to the stability of produced emulsions, whereas the latter ones to the survivability of probiotic bacteria during storage[13-78]. The production of hemp-based products has increased in recent years due to the confirmed nutritional value and low allergenicity of seeds of this plant [13-78]. World Journal of Biology Pharmacy and Health Sciences, 2025, 23(02), 133-143 137 5. Conclusion The Agriculture Organization of the United States and the World Health Organization defined probiotics in 2001 as bacteria that, when given to a host at adequate levels, improve their health. Regarding probiotics, Lactobacillus and Bifidobacterium are the two most frequently used genera. These bacteria are generally thought of as harmless due to their ability to survive in the body to cure and prevent diseases, unlike the usual pathogens. Along with that, these microorganisms have played a vital role in the process of fermenting milk and food preservation for many years. Hemp seed milk is one of the most important seed-based milk products; it is produced from industrial Cannabis sativa (hemp or fibre type). As previously said, demand for plant-based milk is increasing every day, but due to a lack of information and a generally unfavorable attitude toward discriminating between hemp and other cannabis types, the demand for hemp seed milk is insufficient and limited. The sources of plant-based milk, can be divided into five categories as cerealbased (oat milk, rice milk, corn milk, spelt milk), legume-based (soy milk, peanut milk, lupine milk, cowpea milk), nutbased (almond milk, coconut milk, hazelnut milk, pistachio milk, walnut milk, cashew milk), seed-based (sesame milk, flax milk, hemp seed milk, sunflower milk) and pseudo-cereal based (quinoa milk, teff milk, amaranth milk, buckwheat milk). The impact on the market will be significant as customers continue to seek more holistic solutions to wellness, thus propelling the demand for hemp milk as an ingredient for health-enhancing beverages. The production of protein powders from hemp milk is one of the most thrilling developments in the hemp milk industry. While plant-based protein powders made from peas, rice, and soy have been around for a long time, hemp-based protein powder is increasingly becoming popular due to its nutritional benefits and digestibility. Consumer preference for healthier and sustainable foods has been one of the most significant drivers in the growth of the hemp milk market. Improving awareness and knowledge while offering diverse gut-healthy foods in all strata of Indian society can increase the utilization of these foods and improve general health and prevent chronic diseases. Compliance with ethical standards Disclosure of conflict of interest No conflict of interest to be disclosed. 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