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Glover A, Hayes HE, Ni H, Raikos V. A comparison of the nutritional content and price between dairy and non-dairy milks and cheeses in UK supermarkets: A cross sectional analysis. Nutr Health 2024; 30:157-165. [PMID: 35695231 PMCID: PMC10924701 DOI: 10.1177/02601060221105744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Background: Non-Dairy (ND) food consumption is rapidly increasing in the UK and for many consumers plant-based diets are presumed to be healthier than standard diets. ND alternatives have different nutritional compositions, and their consumption could present challenges on a public-health level. Aim: To compare the price and nutritional composition of dairy and ND milks and cheeses in UK supermarkets. Methods: Macro and micronutrient data was recorded from Alpro's website and the 6 leading UK grocers for their own-label ND milks and cheeses. For missing micronutrient values the McCance & Widdowson's dataset was used. 99 total products were extracted: 57 ND milks, 7 dairy milks, 10 dairy cheeses and 25 ND cheeses. Dairy milk and cheese were used as control against which all ND products were compared. Results: Soya and coconut milks had lower values of carbohydrates, sugars, calcium, iodine, and potassium (p < 0.01) than dairy. Almond milk had lower values of carbohydrates (p = 0.01), sugars, calcium, iodine, and potassium (p < 0.01) compared to dairy milk. Protein was significantly (p < 0.01) lower for all ND except soya. Dairy cheeses had higher values for energy, protein, iodine, potassium, riboflavin, vitamin B12 and calcium (p < 0.01) than ND. Median prices were similar between dairy and ND milks, whereas ND cheeses were significantly more expensive compared to dairy (p < 0.01). Conclusions: ND alternatives fall short in several key nutrients compared to dairy. Fortification, accurate labelling and nutrition education are needed to help consumers make healthy and informed choices.
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Affiliation(s)
- Alex Glover
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland, UK
| | - Helen E. Hayes
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland, UK
| | - He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou, China
| | - Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen, Scotland, UK
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2
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Craig WJ, Messina V, Rowland I, Frankowska A, Bradbury J, Smetana S, Medici E. Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet. Nutrients 2023; 15:3393. [PMID: 37571331 PMCID: PMC10421454 DOI: 10.3390/nu15153393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/21/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
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.
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Affiliation(s)
- Winston J Craig
- Center for Nutrition, Healthy Lifestyle, and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 93254, USA
| | - Virginia Messina
- Nutrition Consultant, Nutrition Matters, Inc., Pittsfield, MA 01201, USA
| | - Ian Rowland
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DH, UK
| | - Angelina Frankowska
- Independent Research Consultant, Environmental Sustainability Assessment, Bedford MK45 4BX, UK
| | - Jane Bradbury
- School of Medicine, Edge Hill University, Ormskirk L39 4QP, UK
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.v.), 49610 Quakenbrueck, Germany
| | - Elphee Medici
- Nutrition & Sustainable Diets Consultant, Nutrilicious Ltd., London N2 0EF, UK
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3
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Huybers S, Roodenburg AJC. Cross-Sectional Study to Map Nutritional Quality of Meat, Fish, and Dairy Alternatives in Dutch Supermarkets According to the Dutch Food-Based Dietary Guidelines and Nutri-Score. Foods 2023; 12:foods12091738. [PMID: 37174276 PMCID: PMC10177771 DOI: 10.3390/foods12091738] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 05/15/2023] Open
Abstract
Due to a growing challenge to feed the world's population and an increased awareness to minimize the impact of our food choices on climate change, a more plant-based diet has gained popularity with a growing number of plant-based products on the market. To stimulate a plant-based diet that also improves long-term health, data are needed to monitor whether these products are healthy alternatives to animal-based foods. Therefore, this study inventoried 916 plant-based meat, fish, and dairy alternatives from eight Dutch supermarkets. The nutritional quality of each product was assessed by (1) the Dutch food-based dietary guidelines and (2) the Nutri-Score. The results show that over 70% of meat, fish, and dairy alternatives have an A/B Nutri-Score (indicating high nutritional quality), but do not comply with the Dutch dietary guidelines. This is mainly due to high salt and low vitamin B12 and iron content (meat and fish alternatives) or low protein and calcium levels (dairy alternatives). In conclusion, the majority of plant-based products are nutritionally not full alternatives of the animal-based equivalents; however, there are still opportunities for reformulation. To aid the consumer in making healthy plant-based food choices, a better alignment between the Nutri-Score and the recommended dietary guidelines is needed.
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Affiliation(s)
- Sylvie Huybers
- HAS Green Academy, Spoorstraat 62, 5911 KJ Venlo, The Netherlands
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4
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Romão B, Botelho RBA, Nakano EY, Borges VRP, de Holanda MEM, Raposo A, Han H, Gil-Marín M, Ariza-Montes A, Zandonadi RP. Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients. Front Public Health 2022; 10:964734. [PMID: 36407978 PMCID: PMC9667870 DOI: 10.3389/fpubh.2022.964734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 10/13/2022] [Indexed: 01/24/2023] Open
Abstract
Worldwide, there is an increasing demand for plant-based food due to sustainable, health, ethical, religious, philosophical, and economic reasons. In Brazil, 14% of the population declares themselves vegetarians, and a noticeable increase in the consumption of vegan products is also noted. Substitution of animal dairy and egg is challenging from both sensory and nutritional aspects. Yet, there are no data regarding the nutritional value and ingredients of Brazilian commercial dairy and egg substitutes. Therefore, this study aimed to analyze the nutritional composition and used ingredients in Brazilian commercial vegan alternatives to dairy and eggs to provide information for Brazilian consumers of these products. A cross-sectional quantitative study was carried out in three steps: (i) sample mapping. (ii) data collection, and (iii) statistical analysis. A total of 152 samples were included. No differences were found between the energy value and total fat of vegan products and their animal counterparts. Vegan products showed higher amounts of carbohydrates and dietary fiber, and only the vegan versions of beverages and cheeses showed less protein than their counterparts. Cashews, rice, coconut, and soy were the most used ingredients in dairy substitutes. Emulsions of oil, starch, and isolated protein were used in vegan egg products. Most vegan beverages presented sugar in their composition. Vegan alternatives of dairy and eggs might be suitable for substituting their animal counterparts, but given that traditional versions of cheeses and milk are sources of protein in omnivorous diets, for equivalent nutritional replacement in vegan products, it is necessary to improve the protein content of their vegan counterparts.
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Affiliation(s)
- Bernardo Romão
- Department of Nutrition, University of Brasília, Brasília, Brazil
| | | | | | | | | | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, South Korea
| | - Miseldra Gil-Marín
- Public Policy Observatory, Universidad Autónoma de Chile, Santiago, Chile
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Villarino CBJ, Alikpala HMA, Begonia AF, Cruz JD, Dolot LAD, Mayo DR, Rigor TMT, Tan ES. Quality and health dimensions of pulse-based dairy alternatives with chickpeas, lupins and mung beans. Crit Rev Food Sci Nutr 2022; 64:2375-2421. [PMID: 36221986 DOI: 10.1080/10408398.2022.2123777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Health and environmental issues regarding dairy consumption have been highlighted in recent years leading to tremendous consumer demand for plant-based substitutes. In this review, we focused on quality and health dimensions of pulse-based dairy alternatives (PuBDA) using chickpeas, lupins and mung beans. Appraisal of existing documents show that there is limited information on PuBDA with the said pulses compared to similar materials such as soy and pea. Most of the studies focused on milk or fermented milks, either in full or partial substitution of the dairy ingredients with the pulses. Issues on stability, sensory properties, shelf life and nutritional quality were underlined by existing literature. Although it was emphasized in some reports the health potential through the bioactive components, there is scarce data on clinical studies showing actual health benefits of the featured PuBDA in this paper. There is also a scant number of these PuBDA that are currently available in the market and in general, these products have inferior nutritional quality compared to the animal-based counterparts. Technological innovations involving physical, biological and chemical techniques can potentially address the quality problems in the use of chickpeas, lupins, and mung beans as raw materials in dairy alternatives.
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Affiliation(s)
- Casiana Blanca J Villarino
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
- Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City, Philippines
| | - Heart Maryse A Alikpala
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Adrian F Begonia
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Jannelle D Cruz
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Leslie Anne D Dolot
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Doris R Mayo
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Theresa Marie T Rigor
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
| | - Elvira S Tan
- R&D ANA-Based Proteins Department, Monde Nissin Corporation, Santa Rosa, Laguna, Philippines
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6
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Sahil, Madhumita M, Prabhakar PK, Kumar N. Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Crit Rev Food Sci Nutr 2022; 64:2734-2759. [PMID: 36190514 DOI: 10.1080/10408398.2022.2125930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
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7
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Berardy AJ, Rubín-García M, Sabaté J. A Scoping Review of the Environmental Impacts and Nutrient Composition of Plant-Based Milks. Adv Nutr 2022; 13:2559-2572. [PMID: 36083996 PMCID: PMC9930689 DOI: 10.1093/advances/nmac098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/17/2022] [Accepted: 08/31/2022] [Indexed: 01/29/2023] Open
Abstract
Dairy milk is a ubiquitous nutrient-dense beverage and ingredient, especially in Western diets. However, consumers are increasingly seeking alternatives to dairy, called plant-based milks (PBMs), to avoid allergens, pursue a plant-based diet, or reduce their environmental impacts. The base ingredients used in PBMs have a wide range of environmental impacts, which may translate to substantial variation across the impacts associated with PBMs themselves. To assess the state of the literature on this topic, we performed a scoping review of the environmental impacts of PBMs, following the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for scoping reviews. Recent growth in the variety of PBMs available means that there is unlikely yet enough data for conclusive statements regarding environmental impacts of all PBM types, which makes this topic appropriate for a scoping review. We included all relevant documents found through searching scholarly databases. We found 20 studies covering 6 types of PBMs, but the literature does not examine many other types of PBMs. All studies examined use the life cycle assessment methodology. The most data regarding environmental impacts were available for soy- and almond-based milks, and the most common impact quantified was greenhouse gas emissions. We also examined the nutrient composition of PBMs compared with dairy using data from the USDA. PBMs attempt to replicate the organoleptic properties of dairy but often do not exactly match the nutrient profile of dairy. We identified a need for the application of a standardized methodology to facilitate more comprehensive assessment of environmental impacts of the wide variety of PBMs available, which are presented as environmentally preferable to dairy.
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Affiliation(s)
| | - María Rubín-García
- Group of Investigation in Interactions Gene-Environment and Health
(GIIGAS), Institute of Biomedicine (IBIOMED), University of León, León,
Spain
| | - Joan Sabaté
- School of Public Health, Loma Linda University, Loma Linda,
CA, USA
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8
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Boeck T, Sahin AW, Zannini E, Arendt EK. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Compr Rev Food Sci Food Saf 2021; 20:3858-3880. [PMID: 34125502 DOI: 10.1111/1541-4337.12778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 12/17/2022]
Abstract
Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant-based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro-nutritional and anti-nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant-based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti-nutrients such as α-galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse-based yogurt alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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Abstract
The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce. The best way to convince consumers to make this transition is to offer products that easily fit into their current habits and diets by mimicking the original foods. This review focuses on methods of creating an internal microstructure close to that of the animal-based originals. One can directly employ plant products, use intermediates such as cell factories, or grow cultured meat by using nutrients of plant origin. We discuss methods of creating high-quality alternatives to meat and dairy foods, describe their relative merits, and provide an outlook toward the future.
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Affiliation(s)
- Konstantina Kyriakopoulou
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Julia K Keppler
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Atze Jan van der Goot
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
| | - Remko M Boom
- Food Process Engineering Laboratory, Agrotechnology and Food Sciences Group, Wageningen University, 6700 AA Wageningen, The Netherlands;
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