ArticlePlants (Basel, Switzerland)2022
Nutritional Facts and Health/Nutrition Claims of Commercial Plant-Based Infant Foods: Where Do We Stand?
Article in Plants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Vegetarian Diets During Complementary Feeding: An Overview of Nutritional and Health Features.Children (Basel, Switzerland) · 2025Review
- Characterising nutritional composition and labelling of packaged infant foods in Canada.Journal of nutritional science · 2025Article
- The Significance of Plant Nutrition in the Creation of the Intestinal Microbiota-Prevention of Chronic Diseases: A Narrative Review.Medicina (Kaunas, Lithuania) · 2024Review
- Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile.Current research in food science · 2024Article
- Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors.
Funding
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Abstract
One of the current drivers of the infant food market is the rising demand for vegan products, and thus accurate knowledge of their nutritional composition is required to guide parents and health professionals. Thus, this study aimed to assess the nutritional composition of commercial plant-based infant foods, in addition to analyzing their health/nutrition claims. A selection of infant products launched in the global market (2017-2021) were classified into eight types and each type was divided into vegan and vegetarian products. Based on the ingredients list, cereals, seeds, pseudocereals and/or pulses were the most used ingredients in the retrieved products. The nutritional composition of six out eight types varied significantly among vegan and vegetarian products. When protein, calcium and iron contents differed significantly, vegan products had the highest protein content in all categories, compared to those that were vegetarian. When significant differences were found in sugar content, vegan products have lower amounts in all categories, compared to vegetarian products. Health and nutrition claims were found mostly used in vegetarian products. Strategies to reduce added sodium and sugar, and saturated fatty acids is required to ensure a healthy diet for infants. This study also implies the importance of a complete labelling of infants' foods, especially vegan products to help parents making a reasonable choice.
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