A study led by a University of Massachusetts Amherst Food Science major compared the nutritional values of plant-based and dairy yogurts and found that almond milk yogurt had the highest nutrient density. The research, published in the journal Frontiers in Nutrition, aimed to address the lack of comprehensive nutritional comparisons in this area.

The study analyzed data from 612 yogurts launched between 2016 and 2021, using the Nutrient Rich Foods (NRF) Index to assess their nutrient density. Plant-based yogurts were found to have less total sugar, less sodium, and more fiber compared to dairy yogurt. However, they had lower levels of protein, calcium, and potassium. When considering overall nutrient density, almond milk yogurt had significantly higher nutrient density compared to dairy yogurt and other plant-based yogurts.

The increasing popularity of plant-based diets and concerns about environmental sustainability are driving the growth of the plant-based yogurt market. The researchers emphasized that being plant-based does not automatically mean a food product is more nutritious, highlighting the need for specific research in this area.

The study suggests that blending plant-based and dairy yogurt could offer advantages, as it would provide a complete protein, vitamin B12, and calcium while minimizing total sugar, sodium, and saturated fat. This hybrid approach could help improve the nutritional composition and sensory profile of plant-based yogurts, making them more appealing to consumers.

The findings of the study have real implications for the food industry, providing insights on ways to enhance the formulation and nutritional quality of plant-based yogurts. The researchers believe that further study is necessary to optimize the nutrition and functional characteristics of yogurt, considering the potential benefits of blending plant-based and dairy options.