在瑞典市场上,植物乳制品替代品的营养特征
Hanieh Moshtaghian1, Elinor Hallström2, Marta Bianchi1
1Department of Agriculture and Food, Research Institutes of Sweden (RISE), Gothenburg, Sweden.
Current research in food science
|April 16, 2024
概括
植物性乳制品替代品提供比乳制品更高的纤维,但蛋白质较低,脂肪和能量含量各不相同. 强化通常与乳制品相匹配或超过乳制品,但有机和风味的选择可能营养不佳.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 消费者健康 消费者健康
背景情况:
- 植物乳制品替代品的市场不断增长,需要进行营养评估.
- 与传统乳制品的比较对于知情的消费者选择至关重要.
- 评估有机与非有机以及风味变化等因素很重要.
研究的目的:
- 评估瑞典市场上可用的植物性乳制品替代品的营养特征.
- 将这些替代品的营养质量与它们的乳制品同行进行比较.
- 评估有机与非有机以及普通与调味选项对营养含量的影响.
主要方法:
- 从222种植物性产品的制造商网站收集的营养数据.
- 相应乳制品的数据来源于瑞典食品成分数据库.
- 对宏观营养素,能量和微量营养素强化进行比较分析.
主要成果:
- 基于植物的替代品通常含有更高的纤维,较低的蛋白质 (除了大豆).
- 和脂肪和能量含量各不相同,除了一些例外,比乳制品更高.
- 植物性牛奶,酸奶和奶酪中的强化通常与维生素D,维生素B2,维生素B12,和相匹配或超过乳制品.
- 有机和调味品种与非有机和普通版本相比,显示出潜在的营养权衡.
结论:
- 与乳制品相比,基于植物的替代乳制品具有明显的营养优势 (例如纤维) 和缺点 (例如蛋白质).
- 微量营养素强化是替代品可以与乳制品相提并论或优于乳制品的一个关键领域.
- 在选择乳制品替代品时,消费者应考虑特定的营养特征,包括强化和成分变化 (有机,调味) .
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