ArticleFrontiers in nutrition2023
A comparison of the nutritional profile and nutrient density of commercially available plant-based and dairy yogurts in the United States.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 29 citations in OpenAlex.
- Effects of Starter Concentration and Fermentation Time on Microbiological, Physicochemical, Nutritional, and Sensory Properties of Young Coconut Drink-Based Yogurt.International journal of food science · 2026Article
- Plant-Based Analogs: Potential Chemical Risks & Mitigation Strategies.Journal of food science · 2025Review
- Nutritional health aspects and functional properties of nut yogurt: Future perspectives.Food chemistry: X · 2025Review
- Milking the Alternatives: Understanding Coffee Consumers' Preferences for Non-Dairy Milk.Behavioral sciences (Basel, Switzerland) · 2024Article
- Comparison of Physical and Compositional Attributes between Commercial Plant-Based and Dairy Yogurts.Foods (Basel, Switzerland) · 2024Article
- Nutrient Density, Added Sugar, and Fiber Content of Commercially Available Fruit Snacks in the United States from 2017 to 2022.Nutrients · 2024Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Plant-based yogurts are sustainable alternatives to dairy yogurts, but a nutritional comparison of plant-based yogurts within the context of dairy yogurts has not yet been applied to commercially available products in the United States. Dairy yogurts provide significant dietary nutrients, and substituting plant-based yogurts may have unintended nutritional consequences. The objective of this study was to compare the macronutrient and micronutrient values of commercially available plant-based and dairy yogurts launched between 2016 and 2021. Methods: Nutritional information for yogurts were collected through Mintel Global New Products Database, and products were categorized according to their primary ingredient. Regular-style yogurts ( Results: Compared to dairy yogurts, plant-based yogurts contained significantly less total sugar, less sodium, and more fiber. However, plant-based yogurts contained significantly less protein, calcium, and potassium than dairy yogurts. The yogurts were ranked from the highest to lowest nutrient density based on the NRF Index as follows: almond, oat, low and nonfat dairy, full-fat dairy, cashew, and coconut. Almond yogurts scored significantly higher than all other yogurts, indicating the highest nutrient density. Discussion: The highest NRF scores were awarded to almond and oat yogurts, likely a result of their low levels of total sugar, sodium, and saturated fat. By applying the NRF model to plant-based and dairy yogurts, we have identified opportunities for the food industry to improve the formulation and nutritional composition of plant-based yogurts. In particular, fortification is an opportunity to improve plant-based yogurt nutritional properties.
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Registered trials
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