Newswise — Mass. – In a dietary examination of plant-based and dairy yogurts, almond milk yogurt emerged as the winner, as per a study conducted by a University of Massachusetts Amherst student majoring in food science.
"Plant-based yogurts generally exhibit lower sugar content, reduced sodium levels, and increased fiber compared to dairy yogurts, but they contain lower amounts of protein, calcium, and potassium," states lead researcher Astrid D'Andrea, a graduating senior whose study was published on May 25 in a special edition of the journal Frontiers in Nutrition titled Food of the Future: Meat and Dairy Alternatives. "However, when considering overall nutrient density and comparing dairy yogurt to plant-based yogurt based on the examined nutrients, almond yogurt demonstrates a significantly higher nutrient density than dairy yogurt and all other plant-based yogurts."
Under the guidance of senior author Alissa Nolden, a sensory scientist and assistant professor of food science, D'Andrea conducted her research in the laboratory. She aimed to investigate the nutritional profiles of plant-based and dairy yogurts, an aspect of study she discovered to be insufficient. Motivated by environmental sustainability and the desire to consume fewer animal-derived food items, the plant-based yogurt industry is projected to experience a significant growth from $1.6 billion in 2021 to $6.5 billion by 2030.
"Plant-based diets are becoming increasingly popular, particularly within American culture. However, it is important to note that just because a diet is plant-based does not automatically make it more nutritious," emphasizes D'Andrea, hailing from Hazlet, N.J., who will pursue a graduate program in food science at Penn State. "Specific research needs to be conducted to address the question of nutritional value."
D'Andrea gathered nutritional data from 612 yogurts that were introduced to the market between 2016 and 2021. She utilized the Mintel Global New Products Database, accessed through UMass Libraries, for this purpose. The Nutrient Rich Foods (NRF) Index was employed, which assigns scores based on the nutrient density of foods. "By employing this approach," D'Andrea explains in her paper, "we were able to assess the nutritional density of the yogurts based on both desirable nutrients (such as protein, fiber, calcium, iron, potassium, and vitamin D) and undesirable nutrients (such as saturated fat, total sugar, and sodium)."
The researchers opted for the NRF model due to the nutritional advantages offered by dairy yogurt, particularly its ability to provide a complete protein. This is a characteristic that plant-based products are unable to replicate.
Out of the 612 yogurts examined, the breakdown was as follows: 159 were full-fat dairy, 303 were low- and nonfat dairy, 61 were coconut-based, 44 were almond-based, 30 were cashew-based, and 15 were oat-based. The researchers employed the NRF Index to rank the yogurts based on their nutrient density, from highest to lowest. The order of highest to lowest nutrient density was as follows: almond, oat, low- and nonfat dairy, full-fat dairy, cashew, and coconut.
D'Andrea attributed the elevated scores of almond and oat yogurts to their low levels of total sugar, sodium, and saturated fat. Both D'Andrea and Nolden assert that the study's discoveries can offer valuable insights to the food industry, aiding in the enhancement of formulation and nutritional composition of plant-based yogurts.
One option proposed by the researchers is the development of a hybrid yogurt that combines both plant-based and dairy ingredients. This approach would allow for the incorporation of essential nutrients such as protein, vitamin B12, and calcium, while simultaneously minimizing the levels of total sugar, sodium, and saturated fat. By exploring this hybrid model, it is possible to achieve a yogurt product that offers a balanced nutritional profile.
"Transitioning from dairy to plant-based represents a significant shift," Nolden mentions. "The nutritional and sensory profiles undergo alterations, potentially deterring consumers from experimenting with it."
Indeed, a recent inquiry carried out in the Nolden laboratory under the guidance of former UMass Amherst visiting researcher Maija Greis examined consumer reception of amalgamated plant-based and dairy yogurt. The study revealed that individuals exhibited a preference for the blended yogurt in comparison to the plant-based variant.
"Blending offers inherent benefits," Nolden asserts. "It affords a comprehensive protein profile, and the inclusion of dairy aids in the formation of the cohesive texture within yogurt, which, up until now, remains challenging to reproduce in a plant-based framework."
The UMass Amherst researchers emphasize the need for additional investigations, given their findings that indicate a potential avenue to optimize the nutritional and functional attributes of yogurt.
"Nolden highlights the potential benefits of blending plant-based and dairy yogurt, stating that it can result in an appealing sensory profile, a potentially enhanced nutritional profile, and a reduced environmental footprint."
RSS