New insights: Nutrition comparison of plant-based dairy alternatives in Europe

Introduction

With their lower environmental footprint, inclusion in food-based dietary guidelines, and increased availability, Europe has experienced a significant rise in plant-based dairy alternatives (PBDA) usage. As their popularity grows, there's a greater focus on their nutritional adequacy, especially when replacing dairy products. Two new publications examined PBDA nutrition profiles and their impact on the health of the general public.(1,2)

The first publication reviewed 309 plant-based drinks and alternatives to yogurt in Europe, including the market leaders and retail brands. The study interpreted key findings in the context of healthy individuals consuming a mixed diet, rather than focusing on individual food comparisons to assess the impact on meeting nutrient needs.(1)

Method

The nutritional profile of PBDA, representing the European market leaders including private (retail) brands, was compared to their dairy counterparts.

• 249 plant-based drinks (PBD) compared to semi-skimmed dairy milk

• 52 plant-based alternatives to yogurt (PBAY) compared to dairy yogurts (low fat and very low fat varieties)

• 8 Greek-style PBAY (GS PBAY) compared to dairy Greek-style varieties

Key findings

Some key findings aligned with previous publications, but there were a number differences in the data and in its interpretation

Energy and macronutrients

• PBDA have comparable energy and sugars levels to dairy products

• 70% of PBDA on the market had no added sugars

• Sugar levels across both sweetened and unsweetened PBDA were comparable to dairy counterparts – exceptions were rice drinks. The elevated sugar levels in rice drinks are a natural by product generated during the production process

  • High sugar levels are often cited in other publications – this is often as a result of comparing flavoured PBDA with plain unflavoured dairy counterparts

• PBDA, except for coconut varieties, were low in saturated fats.

• Soya PBDA provide protein levels and quality on par with dairy.

• Non-soya PBDA provided less than 2g of protein/100ml. The authors challenged criticism regarding PBDA protein and amino acid content, advocating for their inclusion in dietary guidelines regardless of protein quality or quantity.

  • Research has proven that nitrogen balance is achieved over 24 hours, and does not depend on the amino acid profile or quantity within individual foods or foods consumed at a specific meal time.

  • The scientific consensus is that nitrogen balance is achieved over the course of the day when energy and protein requirements are met irrespective of animal or plant food sources

  • Food-based dietary guidelines include a distinct protein food group that offers a wide range of options with higher protein density than dairy milk and yogurts

  • The majority of consumers targeted by dietary guidelines consume both plant and animal protein sources

Micronutrients

• Organic products lacked micronutrient fortification due to regulatory constraints, rather than manufacturer choice

  • Many publications do not differentiate between organic and non-organic variants when making micronutrient comparisons with dairy and often fail to highlight that this is due to a legal limitation rather than manufacturer choice

• The majority of non-organic variants were fortified with calcium (76%), vitamin D (66%), and vitamin B12 (60%)

• Few PBDA were fortified with iodine (11%) and less than half with vitamin B2 (43%).

• Vitamin D fortification was more prevalent in PBDA compared to dairy, which is not standardly fortified in most Europe countries.

  • Dairy milk in the UK and Europe is often misconceived as providing vitamin D, yet few countries mandatorily fortify. This misconception can be attributed to studies coming from the US where milk is mandatorily fortified. Dairy milk and products, unless voluntarily fortified by the manufacturer, are not usually a source of vitamin D

  • The addition of vitamin D in PBDA will further assist with calcium bioavailability

Micronutrient fortification inconsistency across PBDA brands should be rectified, and consumers should be better informed that organic/’bio’ varieties cannot be micronutrient fortified and advised on suitable alternative sources of the key nutrients

In summary

The authors conclude that, in the context of a mixed and varied diet, fortified PBDA should be included within food-based dietary guidelines. It would be beneficial to rectify the current inconsistency of micronutrient fortification, and consumers who choose the bio/organic varieties and who choose to completely displace dairy, should be informed of other food sources of the key micronutrient.

The second publication investigated the role of PBDA in context of a healthy and environmentally sustainable diet. It brings together the findings from seven leading specialists in the fields of environmental, behavioural, nutrition and epidemiological sciences.

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