Summary
This comparative analysis of 612 commercially available yogurts launched between 2016 and 2021 in the United States evaluated the nutritional profiles of dairy and plant-based variants using the Nutrient Rich Foods Index. Whilst plant-based yogurts demonstrated advantages in fibre content and lower added sugar and sodium, they were significantly lower in protein, calcium, and potassium than dairy yogurts. Almond and oat plant-based yogurts achieved the highest overall nutrient density scores, suggesting that product formulation and base ingredient choice substantially influence the nutritional adequacy of plant-based alternatives.
Regional applicability
The study examined products in the United States market and may have limited direct applicability to the United Kingdom, where yogurt formulation standards, labelling regulations, and product availability differ. However, findings regarding comparative nutrient profiles of plant-based and dairy yogurts are likely transferable to UK consumers considering plant-based substitution, particularly regarding protein and micronutrient considerations.
Key measures
Macronutrient and micronutrient content; Nutrient Rich Foods (NRF) Index scores; nutrients to encourage (protein, fibre, calcium, iron, potassium, vitamin D) and nutrients to limit (saturated fat, total sugar, sodium)
Outcomes reported
The study compared macronutrient and micronutrient profiles of 612 commercially available yogurts (dairy and plant-based variants) using the Nutrient Rich Foods Index to assess nutrient density. Plant-based yogurts showed lower protein, calcium, and potassium but higher fibre and lower sugar and sodium than dairy yogurts, with almond and oat varieties achieving the highest nutrient density scores.
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