(OR16-04-23) Assessing Calcium, Vitamin D, and Protein Content of Plant-Based Milk Alternatives Available in the U.S.

Objectives: Our objective was to assess the nutritional content of plant-based milk alternatives available in the U.S. market. Consumers who avoid dairy for reasons of intolerance, environmental concerns, or dietary preferences are interested in plant-based milk alternatives (PBMAs). PBMAs include drinks made from almond, cashew, coconut, flax, hazelnut, hemp, oat, pistachio, rice, soy, walnut, and plant blends. The nutritional content of PBMAs is not well documented, leaving gaps in our understanding about how effectively these products provide nutrients important for growth.

Methods: The University of Minnesota Nutrition Coordinating Center’s (NCC) database scientists collected label information for leading brands of PBMAs and added these products to the NCC Food and Nutrient Database. PBMAs were compared across types (e.g., almond, oat, rice, soy, etc.) for their level of calcium, vitamin D, and protein. PBMAs that listed calcium and vitamin D on the ingredient statement were considered fortified with those nutrients. Statistical tests for significance were not used to evaluate between category differences because the PBMAs are a census of the marketplace and were not selected by sampling.

Results: A total of 237 PBMAs sold by 23 manufacturers were included. The majority were almond- (n=79), oat- (n=63), and soy-based (n=29). Overall, 170 (72%) of the PBMAs were fortified with both calcium and vitamin D. Among those fortified for both calcium and vitamin D, the median levels were 350 mg and 3 mcg per 240 mL, respectively. Categories had varying levels of fortification, with 76% of oat-, 69% of soy-, and 66% of almond-based PBMAs fortified with both calcium and vitamin D. The median protein content was 2.0 g per 240 mL, with large variability (range: 0-12 g), and only 38 (16%) of the PBMAs had a protein level greater than or equal to 8 g per 240 mL, with soy- and pea-based more likely to have higher protein.

Conclusions: Of the PBMAs identified, 69% were fortified with both calcium and vitamin D. When PMBAs are fortified with calcium and vitamin D, the level of fortification is similar to dairy milk. Almond-, oat-, and soy-based had similar rates of calcium and vitamin D fortification. Few plant-based milk alternative products match dairy milk levels of protein.

Funding Sources: This work was supported by the Nutrition Coordinating Center at the University of Minnesota.