– Director, Center for Public Health Nutrition, University of Washington, Seattle, Washington, United States
Disclosure(s):
Adam Drewnowski, PhD: Nestle: Advisory Committee/Board Member (Ongoing); Consultant (Ongoing)
Objectives: To assess nutrient density of commercially available plant-based milk alternatives and plant-based waters in the US Department of Agriculture (USDA) Branded Food Products Database (BFPDB). Such work is needed to guide new product formulation and potential action by regulatory agencies.
Methods: The current version of the BFPD lists 1,065 plant based (PB) milk alternatives and 558 PB waters. First, machine search of product names and ingredients separated PB milk alternatives into almond, soy, coconut, cashew, other tree nut, flax/hemp, pea, and quinoa and rice products. Product names were used to separate PB waters into coconut waters and other products, Nutrient density metrics were the Nutrient Rich Food Index (NRF), Nutri-Score and the Choices model. Machine searches of ingredient lists were used to identify added vitamins, minerals, and other ingredients.
Results: PB milk alternatives had variable energy density (mean 70 kcal/100g), contained added sugar and salt, and tended to be fortified with calcium, vitamin A, and vitamins D. Protein content of PB milk alternatives was < 2g/100g and fortification patterns with vitamins and minerals were highly variable. PB waters had lower energy density (mean 30 kcal/100g), with added sugar as primary ingredient and were fortified with vitamin C. The NRF, Nutri-Score, and Choices nutrient density scores were higher for soy, almond and pea PB milk alternatives and lower for coconut PB beverages. Even high scoring PB products still fell into the NOVA category of ultra-processed foods.
Conclusions: Nutrient screening of commercially available PB products can help develop a set of standards for the content of energy, fat, sugar and sodium, minimum protein content for milk alternatives and consistent fortification levels for selected vitamins and minerals. Such standards could be adopted by the food industry, regulatory agencies, Access to Nutrition Initiative and the Codex Alimentarius.
Funding Sources: Supported by Société des Produits Nestlé SA
.png)
