Summary
This comparative study evaluated the nutrient density of 612 commercially available yogurts in the United States market, including dairy (full-fat and low/nonfat) and plant-based varieties (almond, oat, coconut, cashew). Using the NRF Index, the authors found that plant-based yogurts scored favourably on sugar, sodium, and fibre content, but were significantly lower in protein, calcium, and potassium compared to dairy yogurts. Almond and oat yogurts achieved the highest nutrient density scores overall.
UK applicability
The findings are relevant to UK consumers and retailers, as similar plant-based yogurt products are widely available in British supermarkets. However, product formulations, fortification practices, and marketing claims may differ between United States and United Kingdom markets, requiring local analysis to inform consumer choice and regulatory guidance.
Key measures
NRF Index scores; macronutrients (protein, fibre); micronutrients (calcium, iron, potassium, vitamin D); 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 varieties) launched between 2016 and 2021, using the Nutrient Rich Foods (NRF) Index to assess nutrient density. Plant-based yogurts were ranked by nutrient density alongside dairy yogurts to identify nutritional trade-offs.
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