Study Reveals Nutritional Shortcomings in Plant-Based Milk Alternatives

Researchers find processing methods reduce protein content and essential nutrients in popular non-dairy beverages.

• A University of Copenhagen study compared 10 plant-based milk alternatives to cow's milk, highlighting nutritional deficiencies in the former.
• Ultra High Temperature (UHT) processing, used to extend shelf life, reduces protein levels and essential amino acids in plant-based drinks.
• Seven out of 10 plant-based beverages analyzed contained more sugar than cow's milk, and some included trace amounts of acrylamide, a potential carcinogen.
• The study found significant variations in nutritional quality across different plant-based drinks, with soy-based options containing more protein than oat or rice alternatives.
• Researchers recommend consumers prioritize less processed foods and encourage manufacturers to improve the nutritional value of plant-based beverages.

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