Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

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.

Nutritional Content and Health Profile of Single-Serve Non-Dairy Plant-Based Beverages

“…Table 3 summarizes the data showing the percentage of the single-serve non-dairy beverages that meet the suggested nutrient guidelines per serving, including those with low levels of sugar, sodium, and saturated fat. The 323 multi-serve plant-based beverage alternatives analyzed were based upon almonds ( n = 83), oats ( n = 62), soy ( n = 44), coconut ( n = 24), hemp ( n = 15), pea protein ( n = 11), rice ( n = 11), cashews ( n = 10), flax ( n = 6), banana ( n = 6), macadamia ( n = 6), hazelnuts ( n = 4), chia ( n = 4), quinoa ( n = 2), pili nut ( n = 2), walnut ( n = 1), pistachio ( n = 1), and the following mixtures: almond and pea ( n = 7), almond and coconut ( n = 5), sesame and pea ( n = 5), flax and pea ( n = 4), oats and pea ( n = 2), oats and avocado ( n = 2), rice and quinoa ( n = 2), almond and cashew ( n = 2), coconut, cashew, and oats ( n = 1), and almond and sesame ( n = 1) [ 10 ]. For the multi-serve plant-based beverage alternatives, 121 (37.5%) were unsweetened.…”

“…How does a serving of a non-dairy plant-based beverage compare to that of a non-dairy yogurt alternative when it comes to supplying the essential vitamins D and B12 for people who follow a vegan diet? The incidence of vitamin D and B12 fortification was 2 to 3 times greater than those found in non-dairy yogurt alternatives [ 10 ], while the median level of vitamin B12 in the single-serve beverages was twice that of the non-dairy yogurt alternatives. The vitamin B12 fortification was poorest in almond–based beverages, with 70% having no fortification at all.…”

Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives

“…A survey of dairy cheeses, in a variety of formats [ 21 ], found that dairy cheese typically contains approximately 5–8 g protein per serving and 10–20% DV of calcium, which is substantially more than the non-dairy alternatives ( Table S2 ). While many dairy beverages and yogurts, along with some non-dairy beverages and non-dairy yogurt alternatives, are fortified with vitamin D [ 9 ], dairy cheeses typically are not fortified with vitamin D [ 22 ].…”

“…Recent research has examined the nutritional content of non-dairy plant-based beverages (also known as plant-based milks) and plant-based yogurt alternatives [ 3 , 8 , 9 , 10 , 11 , 12 , 13 , 14 ]. These products are based on various grains, nuts, seeds, legumes, and fruits and contain a significant variety of protein and nutrient fortification levels.…”

Nondairy Probiotic Products: Functional Foods That Require More Attention

“…The increased health awareness of consumers and some health-related issues has led to the exploration of nondairy-based products. For example, plant-based alternative yoghurts are being developed and marketed in increasing numbers [40]. Statistical analysis shows that there are more than 380 types of probiotic products in the world, but 80% of these products are from dairy sources.…”