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.
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
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.
Topic tags
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.