Scientists at the University of Massachusetts Amherst have found that almond milk yogurt has more nutritional value than cow’s milk yogurt. The research was published in the journal Limits in Nutrition.
“Plant-based yogurts generally contain less total sugar, less sodium, and more fiber than dairy, but less protein, calcium, and potassium than dairy yogurts,” the scientists said.
But by comparing the nutritional value of 612 yogurts in Mintel’s global new product database, the researchers found that almond yogurt had a much higher nutrient density than dairy yogurt and other plant-based yogurts. Oats ranked next in nutrient density based on low-fat dairy products, full-fat dairy products, cashew-based yogurt, and finally, coconut milk.
High levels of almond and oat yogurt are associated with low levels of total sugar, sodium, and saturated fat. The results of the study will help improve the formulations and nutritional composition of plant-based yogurts. One option the researchers suggest is to create a hybrid plant- and milk-based yogurt. This will increase protein, vitamin B12 and calcium while minimizing total sugar, sodium and saturated fat.
Due to concerns about environmental sustainability and declining consumption of animal products, the plant-based yogurt market is expected to grow from $1.6 billion in 2021 to $6.5 billion in 2030.