Abstract
Yogurt is considered a healthy, nutritious food in many cultures. With a significant number of people experiencing dairy intolerance, and support for a more sustainable diet, consumer demand for dairy alternatives has surged. The aim of this study was to conduct a cross-sectional survey of plant-based yogurt alternatives to assess their nutritional content and health profile. A total of 249 non-dairy yogurt alternatives were analyzed from the nutrition label listed on the commercial package. The various yogurt alternatives contained extracts of coconut (n = 79), almonds (n = 62), other nuts or seeds (n = 20), oats (n = 20), legumes (n = 16), and mixed blends (n = 52). At least one-third of the yogurt alternatives had 5 g or more of protein/serving. Only 45% of the yogurt alternatives had calcium levels fortified to at least 10% of daily value (DV), while only about one in five had adequate vitamin D and B12 fortification at the 10% DV level. One-half of the yogurt alternatives had high sugar levels, while 93% were low in sodium. Except for the coconut-based products, the yogurts were not high in fat or saturated fat. The yogurt alternatives were not fortified as frequently or to the same levels as the corresponding non-dairy, plant-based beverages.
Highlights
Yogurt, plain or sweetened, is a very popular food in many cultures
We considered a 10% daily value (DV) as an adequate fortification for calcium, vitamin D and vitamin B12
We suggest that yogurts have at least 5% of DV for dietary fiber, at least 10% of the DV/serving for protein (5 g), and no more than 10% DV/serving for sugars
Summary
Plain or sweetened, is a very popular food in many cultures. In Europe, the dietary recommendations suggest the consumption of 100–250 g of yogurt/day [1]. Individuals concerned about following a more sustainable diet, those with a dairy intolerance, or who desire a non-dairy alternative due to dietary preferences, such as vegans, will choose a lactose-free plant–based yogurt alternative. The growing interest in non-dairy yogurts, combined with the surge of interest in plant-based milk alternatives and meat alternatives has fueled a plant-based food industry valued at USD 5 billion [2] that is re-shaping the future of American cuisine. The global plant-based yogurt market was valued at USD 1.6 billion in 2019 and is projected to grow at an annual growth rate of nearly 20% from 2020 to 2027 [3]. The US market for plant-based yogurt alternatives was about USD 400 million in 2020 and is expected to be valued at USD 1.3 billion by 2027 [3]
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