Plant-based Dairy Research Articles

Sustainable Innovations in Oat-Based Yogurts: Modulating Quality and Sensory Properties with Chia Seeds and Honey

This study investigates the impact of adding varying concentrations (1%, 3%, 5%, 7%, and 9%) of chia seeds on the physicochemical and antioxidant properties of oat-based yogurt fortified with 2% honey. The research analyzed changes in pH, titratable acidity, water-holding capacity (WHC), dry matter content, total phenolic content (TPC), and antioxidant activity over a 7-day storage period. The pH values ranged from 4.33 ± 0.01 to 4.57 ± 0.01, with no significant impact observed due to chia seed addition. Titratable acidity increased most rapidly in the 9% chia seed sample, particularly between days 5 and 7. WHC significantly improved with higher chia seed concentrations, with the 9% chia sample reaching 99.9 ± 0.07% compared with 69.9 ± 0.12% in the control. Dry matter content showed a similar trend, with the highest increase observed in the 9% chia sample. TPC and antioxidant activity were positively correlated with chia seed concentration and storage time, with the 9% chia sample exhibiting the highest values on day 7. Sensory evaluation revealed that the 3% chia seed concentration was most preferred by panelists for its balanced texture and flavor. Principal Component Analysis (PCA) highlighted the clustering of higher chia concentrations with improved functional properties. This study presents novel insights into the impact of varying concentrations of chia seeds on the physicochemical properties and antioxidant potential of oat-based yogurt, specifically fortified with honey, contributing to the development of functional plant-based dairy alternatives.

Substitutive Effects of Milk vs. Vegetable Milk on the Human Gut Microbiota and Implications for Human Health.

Background: In the last two decades, the consumption of plant-based dairy substitutes in place of animal-based milk has increased in different geographic regions of the world. Dairy substitutes of vegetable origin have a quantitative composition of macronutrients such as animal milk, although the composition of carbohydrates, proteins and fats, as well as bioactive components, is completely different from that of animal milk. Many milk components have been shown to have relevant effects on the intestinal microbiota. Methods: Therefore, the aim of this review is to compare the effects obtained by previous works on the composition of the gut microbiota after the ingestion of animal milk and/or vegetable beverages. Results: In general, the results obtained in the included studies were very positive for animal milk intake. Thus, we found an increase in gut microbiota richness and diversity, increase in the production of short-chain fatty acids, and beneficial microbes such as Bifidobacterium, lactobacilli, Akkermansia, Lachnospiraceae or Blautia. In other cases, we found a significant decrease in potential harmful bacteria such as Proteobacteria, Erysipelotrichaceae, Desulfovibrionaceae or Clostridium perfingens after animal-origin milk intake. Vegetable beverages have also generally produced positive results in the gut microbiota such as the increase in the relative presence of lactobacilli, Bifidobacterium or Blautia. However, we also found some potential negative results, such as increases in the presence of potential pathogens such as Enterobacteriaceae, Salmonella and Fusobacterium. Conclusions: From the perspective of their effects on the intestinal microbiota, milks of animal origin appear to be more beneficial for human health than their vegetable substitutes. These different effects on the intestinal microbiota should be considered in those cases where the replacement of animal milks by vegetable substitutes is recommended.

Enhancing protein content and lubrication behavior of plant-based milk with microparticulated wheat gluten protein via SS-SH interchange

The protein fortification and mouthfeel improvement (achieving dairy-like lubrication properties) in plant-based dairy alternatives have consistently been challenging tasks. To achieve this task, we developed a fully plant-based milk product by enhancing lubrication through microparticulated wheat gluten particles. By utilizing a combination of pH shifting, disulfide bond reductants, and high-pressure microfluidization, SH-SS exchange reactions were successfully induced, leading to the preparation of microparticulated wheat gluten particles with a particle size ranging from 1 to 2 μm and excellent dispersion properties. Introduction of a thiol-blocking agent confirmed the dominance of disulfide bonds in particle formation. The findings demonstrated that even at a high protein concentration of 15%, microparticulated wheat gluten sample maintained good flowability. Friction analysis revealed that the micro-particulated gluten protein treated with a disulfide bond reducing agent (GRM) exhibited a lower friction coefficient compared to other samples. Upon the addition of oat milk, GRM effectively reduced the coefficient of friction while increasing the protein content (5 wt%), achieving a lubrication effect similar to that of microparticulated whey protein. This study provides a novel solution for the preparation of microparticulate wheat gluten and enhances its incorporation into plant-based dairy products, offering a new approach to developing high-protein plant-based dairy products with improved mouthfeel and texture.

Consumers’ categorizations of dairy products and plant-based milk, yogurt, and cheese alternatives

Plant-based dairy alternatives have many benefits in terms of sustainability, animal welfare, and health, but they can only be successful in the market if consumers perceive them as suitable substitutes for conventional dairy. Consumers' expectations for new products are strongly influenced by the food categories into which they place these products. The present study aims to reveal consumers' categorizations of plant-based dairy products to gain insights into their potential as dairy substitutes. In a free sorting task, 100 participants from the German-speaking part of Switzerland sorted a variety of plant-based and conventional animal-based dairy products into groups, indicating their spontaneous similarity perceptions. Additionally, we assessed the participants' characteristics and attitudes toward plant-based dairy products to test potential differences in categorization strategies among consumer groups. Multidimensional scaling and cluster analysis showed that consumers' mental representations of plant-based dairy and conventional animal-based dairy were clearly separated across a wide range of product types. This pattern was even observed among consumers who ate less meat, had higher exposure to vegan dietary styles, and had less negative attitudes toward dairy alternatives. The results suggest that taxonomic distinctions based on plant or animal origin dominate consumers' perceptions and are likely to hinder the substitution of dairy with plant-based dairy. Nevertheless, they also imply that plant-based products that manage to emphasize shared goals and functional properties akin to conventional dairy products are more likely to form a common goal–derived category in consumers’ minds and thus have better prospects as substitutes.

Awareness of Plant-based Dairy Alternatives Among the College Students of Anand City, India

This study examines the level of awareness of plant-based dairy alternatives among college students in Anand City. With growing concerns over health, environmental sustainability, and animal welfare, plant-based alternatives to traditional dairy products have gained significant attention. Statistical analysis revealed varying degrees of awareness among respondents, influenced by factors such as dietary preferences, health consciousness, and environmental concerns. A primary survey was carried out with several questions covering general knowledge about " Plant-based Dairy Alternative " items. Available data was analyzed using descriptive statistics. Overall, the survey results showed that respondents understood what Plant-based Dairy Alternative were and the majority of them got aware of social media.

A systematic review and meta-analysis of randomized trials of substituting soymilk for cow’s milk and intermediate cardiometabolic outcomes: understanding the impact of dairy alternatives in the transition to plant-based diets on cardiometabolic health

BackgroundDietary guidelines recommend a shift to plant-based diets. Fortified soymilk, a prototypical plant protein food used in the transition to plant-based diets, usually contains added sugars to match the sweetness of cow’s milk and is classified as an ultra-processed food. Whether soymilk can replace minimally processed cow’s milk without the adverse cardiometabolic effects attributed to added sugars and ultra-processed foods remains unclear. We conducted a systematic review and meta-analysis of randomized controlled trials, to assess the effect of substituting soymilk for cow’s milk and its modification by added sugars (sweetened versus unsweetened) on intermediate cardiometabolic outcomes.MethodsMEDLINE, Embase, and the Cochrane Central Register of Controlled Trials were searched (through June 2024) for randomized controlled trials of ≥ 3 weeks in adults. Outcomes included established markers of blood lipids, glycemic control, blood pressure, inflammation, adiposity, renal disease, uric acid, and non-alcoholic fatty liver disease. Two independent reviewers extracted data and assessed risk of bias. The certainty of evidence was assessed using GRADE (Grading of Recommendations, Assessment, Development, and Evaluation). A sub-study of lactose versus sucrose outside of a dairy-like matrix was conducted to explore the role of sweetened soymilk which followed the same methodology.ResultsEligibility criteria were met by 17 trials (n = 504 adults with a range of health statuses), assessing the effect of a median daily dose of 500 mL of soymilk (22 g soy protein and 17.2 g or 6.9 g/250 mL added sugars) in substitution for 500 mL of cow’s milk (24 g milk protein and 24 g or 12 g/250 mL total sugars as lactose) on 19 intermediate outcomes. The substitution of soymilk for cow’s milk resulted in moderate reductions in non-HDL-C (mean difference, − 0.26 mmol/L [95% confidence interval, − 0.43 to − 0.10]), systolic blood pressure (− 8.00 mmHg [− 14.89 to − 1.11]), and diastolic blood pressure (− 4.74 mmHg [− 9.17 to − 0.31]); small important reductions in LDL-C (− 0.19 mmol/L [− 0.29 to − 0.09]) and c-reactive protein (CRP) (− 0.82 mg/L [− 1.26 to − 0.37]); and trivial increases in HDL-C (0.05 mmol/L [0.00 to 0.09]). No other outcomes showed differences. There was no meaningful effect modification by added sugars across outcomes. The certainty of evidence was high for LDL-C and non-HDL-C; moderate for systolic blood pressure, diastolic blood pressure, CRP, and HDL-C; and generally moderate-to-low for all other outcomes. We could not conduct the sub-study of the effect of lactose versus added sugars, as no eligible trials could be identified.ConclusionsCurrent evidence provides a good indication that replacing cow’s milk with soymilk (including sweetened soymilk) does not adversely affect established cardiometabolic risk factors and may result in advantages for blood lipids, blood pressure, and inflammation in adults with a mix of health statuses. The classification of plant-based dairy alternatives such as soymilk as ultra-processed may be misleading as it relates to their cardiometabolic effects and may need to be reconsidered in the transition to plant-based diets.Trial registrationClinicalTrials.gov identifier, NCT05637866.

The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues.

The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.

Consumers’ perceptions of healthiness and environmental friendliness of plant-based and dairy product concepts

The call to replace animal food products with plant-based products is increasing, mainly for environmental, ethical, and health reasons. To develop plant-based alternatives that will be accepted and consumed, it is important to understand how consumers perceive them. Many studies have examined consumers’ perceptions of meat and meat alternatives, and some have investigated how these perceptions differ from objective evaluations. However, few studies have addressed consumers’ perceptions of dairy products and plant-based dairy alternatives (PBDA). Therefore, this study investigated how Swiss consumers perceived commercially available dairy and PBDA product concepts in terms of their healthiness and environmental friendliness and whether their perceptions were consistent with objective evaluations (life-cycle assessment (LCA) and nutrient profiling) of the real products. In an online survey, 518 participants rated 7 dairy and 9 PBDA product concepts, including milk, cheese, and yogurt, as well as their plant-based alternatives. The results suggest that consumers overestimate the healthiness and environmental friendliness of dairy, especially hard cheese, while underestimating those of PBDA, especially soy, in contrast to LCA and nutrient profiling scores. PBDA are also not perceived as automatically healthier or environmentally friendlier just because they are milk-free. Even though PBDA are niche products and consumers seem skeptical of new products that replace traditional ones, their potential for widespread adoption might increase in the future depending on consumers healthiness and environmental friendliness perceptions thereof.

Nutritional and sensory properties of plant-based milk produced from Sacha inchi seeds (Plukenetia volubilis L.)

This work evaluated the nutritional properties as well as sensory properties of the milk produced from roasted seeds and defatted rods, a by-product of the process of cold press oil extraction of Sacha inchi. The protein content of the raw seed decreased to 55.34%. Fat and calorie contents of the defatted nut milk were less than for roasted nut milk. However, the protein and sodium quantity in both fat and non-fat nut milk were found to be at similar levels of approximately 4% per serving size. Nevertheless, Thai FDA has restricted the quantity of defatted rods in food supplements to only 1.5 g per day. Hence, the final product and the sensory aspect of this study focused on only the plant-based roasted Sacha inchi product. The preference test for the roasted Sacha inchi milk, including original, matcha green tea, and cocoa flavor was assessed. The result showed that the cocoa flavor exhibited the highest score. Additionally, the microbial studies, such as the aerobic plate count, and the number of toxic bacteria, and aflatoxins were designated as less than the regulation limit in milk. As a result, the plant-based dairy produced from Sacha inchi was safe and good for the customer's health.

Contribution of plant-based dairy and fish alternatives to iodine nutrition in the Swiss diet: a Swiss Market Survey

PurposeWith dairy products and fish being major sources of iodine in Switzerland, the growing popularity of plant-based alternatives may impact iodine nutrition. This study aimed to assess the iodine content in plant-based dairy and fish alternatives available in the Swiss market and compare them with conventional products.MethodsIn 2022, a market survey was conducted in Zurich, Switzerland, to identify the plant-based dairy and fish alternatives available and assess their iodine content. To evaluate the impact of plant-based alternatives on iodine consumption in Switzerland, we modeled dietary scenarios by substituting the intake of dairy and fish items with plant-based alternatives. In addition, we investigated fortification with calcium, vitamins B2, B12, and D.ResultsOut of 477 identified products, only four milk-alternative products were iodine fortified (median iodine concentration: 22.5 μg/100 ml). The median iodine concentration in unfortified plant-based alternatives was negligible compared to conventional dairy and fish products (milk: 0.21 vs 9.5 μg/100 ml; yogurt 0.36 vs 6.1 μg/100 g; cheese: 0.10 vs 20 μg/100 g; fish 0.50 vs 44 μg/100 g). Three portions of dairy per day as recommended by the Swiss Food Pyramid provide 25% of the RDA for iodine (150 μg/day), whereas substituting those with unfortified alternatives provides only 0.7% of the RDA.ConclusionOnly four out of 477 plant-based alternative products are iodine fortified in the Swiss market. Thus, the risk for consumers to miss out on the ca. 25% of the RDA for iodine by consuming plant-based alternatives is high, placing them at a risk for inadequate iodine intake.

Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink.

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests

Flaxseed milk is a plant-based dairy alternative that is rich in nutrients. Due to the low concentration of odor compounds in flaxseed milk, it cannot be completely extracted. This poses significant challenges for analysis. Therefore, this study developed a method suitable for extracting volatile compounds from flaxseed milk and compared it with three other extraction methods. It was found that Stir Bar Sorptive Extraction had the best extraction performance, identifying 39 odorants. Flavor dilution factors ranged from 1 to 512, with higher values observed for esters. 13 key odor compounds were identified (odor activity value > 1) using the external standard method for quantification; these included four aldehydes, three pyrazines, two alcohols, two esters, and two other compounds. Pyrazine compounds exhibited the highest concentrations. Aroma recombination and omission experiments showed that nine key odorants contributed significantly to the flavor profile of flaxseed milk, imparting aroma of cucumber, green, mushroom, fruity, sweet, and coconut.

Nutritional profile of plant-based dairy alternatives in the Swedish market

The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers’ websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy.

Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium

The development of starter cultures tailored to different plant-based materials plays a crucial role in achieving better fermented plant-based dairy alternatives (PBDA). Therefore, the isolation and study of new plant-based lactic acid bacteria (LAB) strains is essential. In this study, we developed a new medium for LAB isolation. Results showed this medium supported faster growth for all the 23 tested model strains, compared to the growth on M17 or MRS. Using the newly developed medium, 136 LAB strains belonging to 23 species and 11 genera were isolated from 73 spontaneously fermented food samples after a rigorous de-replication process. In addition, uptake of plant-based carbohydrates were studied. Only four strains were able to ferment all tested sugars efficiently. Furthermore, the production of butter aroma compounds in fermented commercial PBDA, including coconut, oat, rice, hemp, pea, hazelnut, and soy milk was also determined. These results demonstrated significant variations in the performance of fermenting PBDA by using different strains, with E. casseliflavus and L. sakei identified as efficient butter aroma producers in most of the tested conditions. Notably, certain strains also exhibited different behaviors when fermenting different substrates. The findings may provide valuable insights into developing new non-dairy fermented cultures with desired attributes.

Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and potato drinks

The production of plant-based dairy alternatives has been majorly focused on the improvement of sensorial, technological and nutritional properties, to be able to mimic and replace milk-based fermented products. The presence of off-flavours and antinutrients, the lack of production of dairy-like flavours or the metabolic inaccessibility of plant proteins are some of the challenges to overcome to generate plant-based dairy alternatives. However, in the present study, it is demonstrated how the synergetic effect of two LAB strains, when cocultured, can simultaneously solve those challenges when fermenting in four different plant-based raw materials: soy, pea, oat, and potato drinks (SPOP). The fermentation was performed through the mono- and co-culture of the two LAB strains isolated from Apis mellifera (honeybee): Leuconostoc pseudomesenteroides NFICC 2004 and Lactococcus lactis NFICC 2005. Firstly, the coculture of both strains demonstrated to increase the acidification rate of the four plant matrices. Moreover, L. pseudomesenteroides (LP) demonstrated to in situ produce high concentrations of mannitol when fructose was present as C-source. Furthermore, L. pseudomesenteroides, which encoded for PII-proteinase, demonstrated to break down SPOP proteins, releasing free amino acids that were used by L.lactis (LL) for growth and metabolism. Lastly, the analysis of their co-metabolic volatile performance showed the principal ability of removal of the main off-flavours found in SPOP, such as hexanal, 1-octen-3-ol, 2-pentylfuran, pentanal, octanal, heptanal, and nonanal, mainly led by L. pseudomesenteroides, as well as the production of dairy-like flavours, such as diacetyl and 3-methyl-1-butanol, triggered by L. lactis metabolism. Overall, these findings endorsed the use of honeybee isolated strains as starter cultures, demonstrated the potential of coupling genotypes and phenotypes of multiple strains to improve the organoleptic properties suggesting the combination of plant-based matrices for the generation of high-quality plant-based dairy alternatives.

Identifying and understanding dietary transitions and nutrient deficiency from loyalty card digital footprints

Introduction & BackgroundThe shift towards plant-based diets remains on the rise. Several observational studies have suggested that adopting these diets can result in some fundamental nutrient deficiencies, such as iodine deficiency. This can be especially harmful to a developing fetus, leading to growth impairment and, in extreme cases, cretinism. Nonetheless, understanding of long-term health consequences of this shift remains a challenge, particularly regarding nutritional impact at broader population scales.
 Objectives & ApproachOur study focuses on the effects of transitioning to plant-based diets on the purchasing and assumed intake of essential nutrients like iodine, calcium, and vitamin B12. We analysed anonymized shopping records of 10,626 loyal customers who switched from regular milk to alternative milk products. By matching the transaction data with nutritional information, we estimated the weekly nutrient purchases before and after the transition. Our data was collected from a national food retailer across the UK.
 Relevance to Digital FootprintsLoyalty-card transactional logs held by retailers reflect a valuable lens into nutritional intake data. This data can provide insight into the potential impact of purchasing behaviours, such as the potential health effects of dietary changes at scale. Our approach leverages AI modelling accompanied by rigorous variable importance methods to uncover potentially hidden insights on the impact of nutritional shifts to plant-based goods.
 ResultsResults indicate that 83% of individuals deemed regular customers, who switched to plant-based milk, experienced a decrease in their purchases of iodine (44%), calcium (30%), and vitamin B12 (39%) from their normal purchase patterns at the retailer. Additionally, 57% of these individuals decreased their iodine purchases by more than 50%. The reduction in these nutrients is even more significant for those who switch to plant-based dairy and meat products.
 Conclusions & ImplicationsOur research indicates that dietary changes, such as switching from purchasing regular milk to alternative milks, may lead to insufficient intake of essential dietary nutrients such as iodine. This represents a significant potential health concern for the public if not remediated, especially in countries that do not require salt to be fortified with iodine.

A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe.

Concerns for human and planetary health have led to a shift towards healthier plant-based diets. Plant-based dairy alternatives (PBDA) have experienced exponential market growth due to their lower environmental impact compared to dairy products. However, questions have arisen regarding their suitability as dairy substitutes and their role in food-based dietary guidelines (FBDG). Our study aimed to analyse the nutritional profiles of leading PBDA across Europe and compare them with their dairy counterparts. We examined the nutritional profiles of 309 unflavoured PBDA representing the European market leaders, including 249 plant-based drinks (PBD) and 52 plant-based alternatives to yogurt (PBAY). PBD and PBAY, excluding coconut varieties, were low in saturated fat (<1 g per serving). Seventy percent of PBDA were unsweetened, and most had sugar levels comparable to dairy. Except for soya varieties, PBDA protein levels were lower than dairy. Organic PBDA lacked micronutrients due to legal restrictions on fortification. Among non-organic PBDA, 76% were fortified with calcium, 66% with vitamin D, and 60% with vitamin B12. Less than half were fortified with vitamin B2, and a few with iodine (11%) and vitamin A (6%). PBAY were less frequently fortified compared to PBD. PBDA displayed a favourable macronutrient profile despite lower protein levels, which would be compensated for by other protein-dense foods in a usual mixed diet. Enhancing fortification consistency with dairy-associated micronutrients would address concerns regarding PBDA's integration into FBDG. Our analysis supports the inclusion of fortified PBDA in environmentally sustainable FBDG for healthy populations.

Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet.

Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have ample protein levels. PBDs that are appropriately fortified have adequate levels of important vitamins and minerals comparable to dairy milk. For the PBDs examined, the greenhouse gas emissions were diminished by 59-71% per 250 mL, and the land use and eutrophication impact was markedly less than the levels displayed by dairy milk. The water usage for the oat and soya drinks, but not rice drinks, was substantially lower compared to dairy milk. When one substitutes the 250 mL serving of dairy milk allowed within the EAT Lancet Planetary Health Diet for a fortified plant-based drink, we found that the nutritional status is not compromised but the environmental footprint is reduced. Combining a nutrient density score with an environmental index can easily lead to a misclassification of food when the full nutrition profile is not utilized or only a selection of environmental factors is used. Many PBDAs have been categorized as ultra-processed foods (UPFs). Such a classification, with the implied adverse nutritional and health associations, is inconsistent with current findings regarding the nutritional quality of such products and may discourage people from transitioning to a plant-based diet with its health and environmental advantages.

Nutritional quality and price of plant-based dairy and meat analogs in the Canadian food supply system.

There has been an increased consumer interest and public health emphasis on plant-based protein foods, resulting in a rise in the availability of highly processed plant-based analogs. The objectives of this study were to assess the nutritional quality and the price of plant-based dairy and meat analogs compared to their respective animal-derived products and to examine the association between processing levels and the nutritional quality among these products. Using a branded food composition database, products in cheese, yogurt, milk, and meat categories were examined (n=3231). Products were categorized as plant-based analogs versus animal-derived products using the ingredient list. Products were examined for their nutrient content, overall nutritional quality using the Food Standards Australia New Zealand nutrient profiling model, price, and processing levels using the NOVA classification. All plant-based analogs had lower protein and higher total carbohydrate, sugar, and fiber content compared to their respective animal-derived products. Compared to their respective animal-derived products, plant-based milk and meat analogs had lower energy, total fat, and saturated fat content; plant-based yogurt and meat analogs had lower sodium content; and all plant-based dairy analogs had lower calcium content. Plant-based cheese and yogurt analogs were more expensive than animal-based products; however, there was no significant difference among milk and meat products. There was no association between processing levels and overall nutritional quality among dairy and meat products. Plant-based analogs may be part of a healthy and affordable diet to reduce the intakes of nutrients of concern; however, additional compositional guidelines and/or labeling may be needed to highlight the differences in the levels of nutrients to encourage.

An investigation into consumer perception of the aftertaste of plant-based dairy alternatives using a word association task

Plant-based alternatives are a growing market segment, but they have been found to be associated with different flavours, textures, and aftertastes than conventional dairy products. The aim of this study was to evaluate consumer perception of plant-based beverages’ (PBBs) and plant-based cheeses’ (PBCs) aftertaste. Two sensory trials were conducted: one investigating PBBs (n = 104) and the other PBCs (n = 109). In both trials, five different samples (PBBs or PBCs) were evaluated using nine-point hedonic scales, intensity scales and a word association task. The participants were asked to provide the first four words or phrases that described the aftertaste of each sample during the word association task. The results found that as the aftertaste intensity increased, the participant's overall liking of the food product decreased. Consumers preferred plant-based alternatives to have an aftertaste that mimics conventional dairy products. Consumers also identified mouthcoating and textural properties when describing the aftertaste of PBBs and PBCs. Lastly, a strong and lingering aftertaste was disliked by the consumers, while PBBs and PBCs with a quick and mild aftertaste were preferred.