ArticleNutrients2021
Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?
Article in Nutrients, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
22 citing papers in PubMed, 79 citations in OpenAlex.
- Beyond Taste: Unpacking Consumer Perceptions of Plant-Based Cheese Alternatives in Uruguay Through Sensory, Information, and Expectation Analysis.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Consumption Habits and Perception of Plant-Based Milk and Dairy Alternatives Among Vegetarians and Omnivores: A Case Study of Consumers in Slovenia.Foods (Basel, Switzerland) · 2026Article
- What Is the Role of Plant-Based Alternatives to Animal Foods in the Great Food Transformation: A Narrative Review.The Journal of nutrition · 2026Review
- Consumer Perception of Plant-Based Cheese.Journal of food science · 2025Article
- Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market.Foods (Basel, Switzerland) · 2025Article
- Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future.Foods (Basel, Switzerland) · 2025Article
- Drivers and Barriers for Plant-Based Cheese Alternatives Adoption: Insights from Diverse Consumer Clusters.Foods (Basel, Switzerland) · 2025Article
- Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing.Foods (Basel, Switzerland) · 2024Article
- Nutritional quality of plant-based meat and dairy alternatives, and new front-of-package labeling (FOPL) in Brazil.Journal of food science and technology · 2024Article
- Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.Foods (Basel, Switzerland) · 2024Article
- Replacement of Milk and Dairy Products with Soy-Based Alternatives-How to Avoid Nutrient Deficiencies in a Milk-Free Diet?The Journal of nutrition · 2024Article
- Nutritional profile of plant-based dairy alternatives in the Swedish market.Current research in food science · 2024Article
- Health and functional advantages of cheese containing soy protein and soybean-derived casein.Frontiers in plant science · 2024Review
- Methodology and development of a high-protein plant-based cheese alternative.Current research in food science · 2023Article
- European dietitians as key agents of the green transition: An exploratory study of their knowledge, attitudes, practices, and training.Frontiers in nutrition · 2023Article
- Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians.Food & nutrition research · 2023Article
- A systematic scoping review of the sustainability of vertical farming, plant-based alternatives, food delivery services and blockchain in food systems.Nature food · 2022Article
- Article
- Vegan milk and egg alternatives commercialized in Brazil: A study of the nutritional composition and main ingredients.Frontiers in public health · 2022Article
- Plant-based meat and dairy substitutes on the Norwegian market: comparing macronutrient content in substitutes with equivalent meat and dairy products.Journal of nutritional science · 2022Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Plant-based cheese is one of the most increasingly consumed dairy alternatives. Evidence is lacking on their nutritional quality. We aimed to evaluate the nutritional composition of the plant-based cheese options available in Spanish supermarkets, and how they compare with dairy cheese. An audit of plant-based cheese alternatives has been conducted in seven of the most common supermarkets. For each product, the nutritional content per 100 g and ingredients were collected. Data on generic dairy cheese were retrieved from the BEDCA website. Descriptive statistics (median, minimum and maximum) were used to characterize the plant-based cheese products, for both all the products and grouped by main ingredients (i.e., coconut oil, cashew nuts and tofu). Mann-Whitney U tests were used for comparisons between dairy and different types of plant-based cheese. The coconut oil-based products (the large majority of plant-based cheese products,
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.