Indeed, studies have shown nutrient composition declared on food packaging does not always align with actual contents 16, 17. Such research, however, is commonly conducted based on the declared nutrition content on the packaging rather than on composition measurements of actual contents. However, despite the growing demand and capitalization of PBB, research into the nutritional aspects of these beverages remains limited, with the exception given by the culturally important soya, whose culinary use has been documented for centuries in many diverse countries. To address other common micronutrient deficiencies associated with vegan and vegetarian diets, and to thereby be considered as appropriate substitutes to bovine milk, many PBB are often fortified with other minerals beyond I as well as with vitamins, appealing to perceived consumer health benefits. Salt iodisation and I fortification of common house-hold food products have therefore become frequent practices to avoid deficiency 15. Iodine is obtained almost exclusively from diets constituting seafood and dairy products as the main dietary components 13, 14.
Indeed, I deficiency represents the first preventable cause of brain damage worldwide and its recommended intake vary during lifespan 12. Iodine is a rate-limiting element for the synthesis of thyroid hormones that play a central role in growth and neurological development, especially in children 11. Among micronutrients, PBB have demonstrated particularly poor in the mean content of the mineral I 10. lipids, carbohydrates, and proteins, the fractional profiles also greatly differ between animal milk and PBB, to which evidence suggest PBB to have a poorer nutritional profile 10. Beyond the quantity of the major nutrients, i.e. As such, the nutritional content of PBB vary markedly depending on their plant origin, fortification, and industrial processing. The most popular PBB are of almond, oat, soya, cashew and coconut origin, or a mixture of these 9, but the innovative nature of this market allows for continues expansion of new products. The growing prevalence of veganism, awareness of animal welfare, and the perceived idea of lower environmental impact and improved health has further encouraged the growth of PBB on the mainstream market 8. The recent expansion of non-dairy alternatives has largely been driven by issues concerning lactose intolerance and milk protein allergies 7. The term “milk” has thereby been banned on PBB labelling since 2013 to prevent consumer misguidance.
In Europe, the misuse of the term “milk” has led to the addition of the legally binding definition for milk in the Common Organisation of Markets Regulation (EU) No 1308/2013 6. These PBB are often marketed as healthier substitutes and are frequently, although improperly, referred to as “milk”. This decline has in part been replaced by a greater consumption of processed derivatives as well as plant-based beverages (PBB). 4 ), but the milk intake has been declining by 830 mL/year since 1975 5. the annual consumption per capita in 2021 was 62.31 kg for milk, 2.92 kg for butter, and 17.2 kg for cheese (ref. In 2011 the per capita fresh milk consumption in the EU amounted to 56.3 kg, but a 14.6% decline has been projected between 20 3, translating into a decrease of 394 mL/year. Despite this, the consumption of animal milk is in decline in Europe and the U.S. Indeed, dairy provides 49% of global dietary calcium, 15% of dietary fat, and 12% of proteins 2. Today their consumption is recommended in numerous national dietary guidelines for their high levels of essential nutrients including minerals, fatty acids (FA), and proteins 1. Dairy products have been historically important sources of nutrients particularly in the Western world and in certain Asian countries.
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