A recent study conducted by researchers from the Department of Food Science at the University of Massachusetts Amherst has shed light on the nutritional value of dairy versus plant-based yogurt alternatives. This groundbreaking study compared the macronutrient and micronutrient profiles of different types of yogurt, including full-fat, low-fat, and non-fat dairy yogurts. The objective was to gain a comprehensive understanding of how plant-based alternatives measure up against traditional dairy yogurts.
The researchers created a database comprising 622 flavored and unflavored yogurts, with 462 being dairy and 160 plant-based. The results showed that plant-based alternatives contain significantly less sugar than their dairy counterparts. On average, plant-based varieties contained 6g of sugar per 100g of product, while dairy yogurts had 9.5g of sugar per 100g.
In terms of fiber content, almond-based yogurts outperformed dairy yogurts and ranked the highest among plant-based options. Almond-based yogurt alternatives also had similar protein content to full-fat dairy yogurts. However, it is important to note that other plant-based alternatives trailed behind dairy in terms of protein content.
When comparing micronutrients, coconut yogurt alternatives contained the highest amount of calcium among plant-based yogurts, although they still fell short when compared to conventional dairy. Coconut alternatives also had higher levels of sodium compared to almond, cashew, and oat varieties. Interestingly, coconut-, almond-, and cashew-based alternatives contained higher levels of iron compared to dairy. Yet, all dairy yogurts contained more potassium and calcium than the plant-based alternatives studied.
While almond-based alternatives exhibited the highest overall nutrient density compared to other yogurt types, the study highlighted the inferiority of plant-based proteins due to the lack of essential amino acids. To address this limitation, the authors proposed the development of hybrid or blended products that combine dairy and plant protein. This not only tackles the nutritional aspect but also enhances sensory appeal, potentially reducing barriers for consumers transitioning to more sustainable diets.
Moreover, developing novel hybrid products could help plant-based manufacturers formulate yogurt options that are more nutritionally similar to their dairy counterparts. The research emphasized the variability in nutritional compositions of plant-based yogurts due to the use of different ingredients, which contribute to desired sensory and textural properties.
It is worth mentioning that market research conducted by Mintel in 2020 supports the idea of hybrid and blended products. The study revealed that a significant percentage of British consumers who utilized plant-based alternatives also consumed conventional milk. Furthermore, a considerable proportion of young adults and plant-based drink users in the UK expressed interest in trying dairy milk blended with a plant-based alternative.
In conclusion, this study provides valuable insights into the nutritional profiles of dairy and plant-based yogurt alternatives. It highlights the potential for creating hybrid products that offer the best of both worlds in terms of nutrition and sensory appeal. The plant-based industry has an opportunity to formulate yogurts that closely resemble the nutritional composition of dairy yogurts, thereby catering to a wider range of consumer preferences.
Source:
A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States
Nolden, Alissa, et al
Published: Frontiers in Nutrition, 25 May 2023
DOI: 10.3389/fnut.2023.1195045.
