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Article

Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute

1
School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3052, Australia
2
CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
3
Grains & Legumes Nutrition Council, Mount Street, North Sydney, NSW 2060, Australia
4
School of Medicine, University of Wollongong, Northfields Avenue, Wollongong, NSW 2522, Australia
*
Author to whom correspondence should be addressed.
Received: 18 March 2020 / Revised: 22 April 2020 / Accepted: 26 April 2020 / Published: 28 April 2020
(This article belongs to the Special Issue The Benefits of Food Fortification)
Growing ethical, environmental and health concerns have encouraged demand for novel plant-based milk alternatives, yet it remains nebulous whether these products are nutritionally adequate as cow’s milk replacements. The aim of this study was to conduct a cross-sectional survey of plant-based milk alternatives available in major Australian supermarkets and selected niche food retailers from November 2019 to January 2020 and assess two dietary scenarios (adolescents and older women) where dairy serves were substituted for plant-based alternatives against Australian Estimated Average Requirements (EAR). We collected compositional data from nutrition panels in juxtaposition with derivatives from the Australian Food Composition database, with a total of 115 products, including tree nuts and seeds (n = 48), legumes (n = 27), coconut (n = 10), grains (n = 19) and mixed sources (n = 10). Just over 50% of products were fortified, but only 1/3 contained similar calcium content to cow’s milk. Indiscriminate substitutions might reduce intakes of protein and micronutrients, particularly vitamin A, B2, B12, iodine and zinc, and lead to reductions >50% of the EARs for protein, zinc and calcium in the chosen dietary scenarios. To avoid unintended dietary outcomes, it is vital that consumers make pragmatic decisions regarding dietary replacements for cow’s milk. View Full-Text
Keywords: plant-based alternatives; milk; milk alternatives; nutrient composition; vegetarian; fortification plant-based alternatives; milk; milk alternatives; nutrient composition; vegetarian; fortification
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MDPI and ACS Style

Zhang, Y.Y.; Hughes, J.; Grafenauer, S. Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute. Nutrients 2020, 12, 1254. https://0-doi-org.brum.beds.ac.uk/10.3390/nu12051254

AMA Style

Zhang YY, Hughes J, Grafenauer S. Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute. Nutrients. 2020; 12(5):1254. https://0-doi-org.brum.beds.ac.uk/10.3390/nu12051254

Chicago/Turabian Style

Zhang, Yianna Y., Jaimee Hughes, and Sara Grafenauer. 2020. "Got Mylk? The Emerging Role of Australian Plant-Based Milk Alternatives as A Cow’s Milk Substitute" Nutrients 12, no. 5: 1254. https://0-doi-org.brum.beds.ac.uk/10.3390/nu12051254

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