Nutrient composition of milk and plant-based milk alternatives: A cross-sectional study of products sold in Australia and Singapore

• Published in: Food research international 2023-11, Vol.173, p.113475-113475, Article 113475
• Main Authors: Brooker, Paige G., Anastasiou, Kim, Smith, Benjamin P.C., Tan, Rebecca, Cleanthous, Xenia, Riley, Malcolm D.
• Format: Article
• Language: English
• Subjects: Australia; Australian food supply; breakfast; calcium; cross-sectional studies; Dairy; energy; food availability; food research; Fortification; healthy diet; lipid content; Milk; Milk alternatives; milk composition; milk substitutes; Nutrient composition; nutrient content; Plant-based milk; saturated fats; Singapore; Singaporean food supply; sugar content; sugars
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113475

[Display omitted] •Australian milks were on average higher in energy, protein & fat than Singapore milks.•Between country differences in composition varied by milk category.•In each country there were more plain than flavoured milk products.•Approximately two thirds of plant-based milk products were fortified. Dairy and non-dairy (plant-based) alternatives are promoted as an essential component of a healthy diet. The purpose of this study was to evaluate the range of dairy milks and plant-based milk alternatives in supermarkets in Australia and Singapore, and to explore nutritional differences within the category, and between countries. Product information was collected in store from packaging. Products were sorted into dairy milks and plant-based milk alternatives, and further categorised as (i) breakfast drinks (12 % of products); (ii) plain milks (62 %); or (iii) flavoured milks (26 %). The nutrient profiles of products were tested for differences using Kruskal Wallis and Mann-Whitney U tests. Flavoured products contained almost double the median sugar content of plain products (8.3 g v. 4.6 g, p = 0.005). Two-thirds of the product range were dairy milks, which contained nearly four times the median saturated fat content (1.1 g v. 0.3 v, p