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

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-bas...

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Autores principales:	Winston J. Craig, Cecilia J. Brothers
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	non-dairy yogurt alternatives plant-based yogurts nutrient composition fortification calcium vitamin D Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/afd016b339794bf2b4bb13068403bad4
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spelling	oai:doaj.org-article:afd016b339794bf2b4bb13068403bad42021-11-25T18:36:32ZNutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives10.3390/nu131140692072-6643https://doaj.org/article/afd016b339794bf2b4bb13068403bad42021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/4069https://doaj.org/toc/2072-6643Yogurt 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 (<i>n</i> = 79), almonds (<i>n</i> = 62), other nuts or seeds (<i>n</i> = 20), oats (<i>n</i> = 20), legumes (<i>n</i> = 16), and mixed blends (<i>n</i> = 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.Winston J. CraigCecilia J. BrothersMDPI AGarticlenon-dairy yogurt alternativesplant-based yogurtsnutrient compositionfortificationcalciumvitamin DNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 4069, p 4069 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	non-dairy yogurt alternatives plant-based yogurts nutrient composition fortification calcium vitamin D Nutrition. Foods and food supply TX341-641
spellingShingle	non-dairy yogurt alternatives plant-based yogurts nutrient composition fortification calcium vitamin D Nutrition. Foods and food supply TX341-641 Winston J. Craig Cecilia J. Brothers Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
description	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 (<i>n</i> = 79), almonds (<i>n</i> = 62), other nuts or seeds (<i>n</i> = 20), oats (<i>n</i> = 20), legumes (<i>n</i> = 16), and mixed blends (<i>n</i> = 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.
format	article
author	Winston J. Craig Cecilia J. Brothers
author_facet	Winston J. Craig Cecilia J. Brothers
author_sort	Winston J. Craig
title	Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
title_short	Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
title_full	Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
title_fullStr	Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
title_full_unstemmed	Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives
title_sort	nutritional content and health profile of non-dairy plant-based yogurt alternatives
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/afd016b339794bf2b4bb13068403bad4
work_keys_str_mv	AT winstonjcraig nutritionalcontentandhealthprofileofnondairyplantbasedyogurtalternatives AT ceciliajbrothers nutritionalcontentandhealthprofileofnondairyplantbasedyogurtalternatives
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Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives

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