Nutrients, Vol. 18, Pages 1739: Nutritional Composition, Micronutrient Fortification, and Processing Level of Plant-Based Yogurt Alternatives Available in Major Polish Retail Chains: A Retail Audit in Poznań, Poland
Nutrients doi: 10.3390/nu18111739
Authors:
Matylda Kręgielska-Narożna
Katarzyna Pastusiak-Zgolińska
Anna Mieczyńska
Agnieszka Seraszek-Jaros
Paweł Bogdański
Background: The market for plant-based yogurt alternatives has rapidly expanded, reflecting the growing popularity of plant-based diets. However, their nutritional profiles and micronutrient fortification often differ substantially from those of traditional dairy yogurt. Methods: This study conducted a cross-sectional audit of retail labels on fermented plant-based yogurt alternatives available in major Polish retail chains. Data were collected in 2024 from eight stores across four nationwide supermarket chains. Nutritional composition, primary plant ingredient, micronutrient fortification, and processing level (NOVA classification) were recorded from product labels, while nutrient values were summarized using descriptive statistics and compared across product categories. Results: A total of 62 plant-based yogurt alternatives were identified, including 49 fruit-flavored and 13 natural products. Coconut was the predominant plant ingredient (54.8%), followed by soy (24.2%) and oat (11.3%). Fruit-flavored products contained significantly higher carbohydrate and sugar levels than natural ones. Soy-based products exhibited the highest protein content, often approaching that of conventional dairy yogurt, whereas coconut-based products were characterized by the lowest protein and higher saturated fat content. Overall, 37.1% of products were fortified with at least one micronutrient, primarily calcium, vitamin D, and vitamin B12. Most products were classified as ultra-processed (NOVA 4). Conclusions: Plant-based yogurt alternatives available on the Polish market are nutritionally diverse. Their composition is heavily influenced by the primary plant ingredient and fortification practices. Many of these products cannot be considered direct nutritional equivalents to dairy yogurt, underscoring the need for careful formulation, effective micronutrient fortification, and transparent labeling.
Background: The market for plant-based yogurt alternatives has rapidly expanded, reflecting the growing popularity of plant-based diets. However, their nutritional profiles and micronutrient fortification often differ substantially from those of traditional dairy yogurt. Methods: This study conducted a cross-sectional audit of retail labels on fermented plant-based yogurt alternatives available in major Polish retail chains. Data were collected in 2024 from eight stores across four nationwide supermarket chains. Nutritional composition, primary plant ingredient, micronutrient fortification, and processing level (NOVA classification) were recorded from product labels, while nutrient values were summarized using descriptive statistics and compared across product categories. Results: A total of 62 plant-based yogurt alternatives were identified, including 49 fruit-flavored and 13 natural products. Coconut was the predominant plant ingredient (54.8%), followed by soy (24.2%) and oat (11.3%). Fruit-flavored products contained significantly higher carbohydrate and sugar levels than natural ones. Soy-based products exhibited the highest protein content, often approaching that of conventional dairy yogurt, whereas coconut-based products were characterized by the lowest protein and higher saturated fat content. Overall, 37.1% of products were fortified with at least one micronutrient, primarily calcium, vitamin D, and vitamin B12. Most products were classified as ultra-processed (NOVA 4). Conclusions: Plant-based yogurt alternatives available on the Polish market are nutritionally diverse. Their composition is heavily influenced by the primary plant ingredient and fortification practices. Many of these products cannot be considered direct nutritional equivalents to dairy yogurt, underscoring the need for careful formulation, effective micronutrient fortification, and transparent labeling. Read More