Nutritional profile of plant-based dairy alternatives in Sweden

To conduct the study, nutritional information was collected for a total of 222 plant-based dairy alternatives on the Swedish market from manufacturers' websites. Corresponding nutritional data for dairy products were obtained from the Swedish National Food Agency's food database. The extensive collection and comparison of nutritional information provides an overview of how plant-based alternatives compare to traditional dairy products in terms of key nutrients such as protein, fats, fibre, vitamins and minerals.

The study also takes into account various factors that can influence the nutritional quality of plant-based alternatives, such as flavouring, fortification, choice of main ingredient and organic origin. By including these issues, researchers can gain a more nuanced understanding of the factors that can influence nutritional differences between different products on the market.

"In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products. This knowledge is useful for consumers who want to make informed choices about their diet, as well as for producers and the food industry to understand and meet the requirements of a growing demand for plant-based alternatives to dairy products," says Hanieh Moshtaghian, who together with Elinor Hallström, Marta Bianchi and Susanne Bryngelsson conducted the study within the framework of the FINEST research project.

The results in brief:

• Plant-based dairy alternatives were higher in fibre and lower in protein than dairy products.
• Flavoured milk/yoghurt alternatives had higher energy and sugar content than natural products.
• Fortified dairy options had similar or higher micronutrient content compared to dairy products.
• Organic compared to conventional dairy alternatives had lower micronutrient content, except for vitamin D.

Link to the publication →