Nutrient composition of milk and plant-based milk alternatives: A cross-sectional study of products sold in Australia and Singapore.
- Authors
- Type
- Published Article
- Journal
- Food research international (Ottawa, Ont.)
- Publication Date
- Nov 01, 2023
- Volume
- 173
- Issue
- Pt 2
- Pages
- 113475–113475
- Identifiers
- DOI: 10.1016/j.foodres.2023.113475
- PMID: 37803798
- Source
- Medline
- Keywords
- Language
- English
- License
- Unknown
Abstract
Dairy and non-dairy (plant-based) alternatives are promoted as an essential component of a healthy diet. The purpose of this study was to evaluate the range of dairy milks and plant-based milk alternatives in supermarkets in Australia and Singapore, and to explore nutritional differences within the category, and between countries. Product information was collected in store from packaging. Products were sorted into dairy milks and plant-based milk alternatives, and further categorised as (i) breakfast drinks (12 % of products); (ii) plain milks (62 %); or (iii) flavoured milks (26 %). The nutrient profiles of products were tested for differences using Kruskal Wallis and Mann-Whitney U tests. Flavoured products contained almost double the median sugar content of plain products (8.3 g v. 4.6 g, p = 0.005). Two-thirds of the product range were dairy milks, which contained nearly four times the median saturated fat content (1.1 g v. 0.3 v, p < 0.0001) and more than double the amount of sugar (5.1 g v. 2.6 g, p < 0.0001) of plant-based milk alternatives, but three times more protein (3.3 g v. 1.0 g, p < 0.0001). Between countries, generally, calcium contents were similar across products, likely due to fortification of plant-based milk alternatives. Compared to Singapore, dairy milk and plant-based milk alternative products sold in Australia were generally higher in energy, protein and fat, but lower in carbohydrate content. Food supply differences between Singapore and Australia may be cultural and have nutritional implications. Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.
