Plant-based beverages – Nutritional value

The analysis of 178 samples revealed that there are plant-based beverages that contribute with the significantly quantity of PROTEINS for The consumers feeding and nutrition, and 21 beverages (11.8% of the sample) present quantities above 10% of VDR (50 g) of mandatory statement for PROTEINS (Note: the information contained in the labels analyzed do not allow verifying whether proteins have the amino acids profile for the statement of protein nutritional claim).

As the data present demonstrate, regarding the content of PROTEIN of several categories of plant-based beverages, it is not possible to consider, GENERALLY, that they are not important from the nutritional point of view.

In the sample of 178 products, 13% of the beverages present quantities above 10% of VDR (25 g) of mandatory statement for DIETARY FIBERS. The beverages with higher contents of DIETARY FIBERS are based on CEREALS (with 22.8% above 2.5 g/200 ml) and the MIXED. Beverages based on LEGUMINOUS PLANTS are those that present lower contents. It is important to observe that the contents of DIETARY FIBERS vary significantly among the different types of beverage, due to the natural characteristics of the vegetables that serve as base for their preparation.

Due to the fact the statement of content of VITAMINS is voluntary, only the products that had this information non the label were analyzed. Despite the samples are small, it is possible to observe that several beverages contain quantities above 15% of the vitamins VDR: A (38% of 57 products), B9 (22% of 22 products), B12 (100% of 25 products), C (43% of 23 products), E (57% of 35 products) and vitamin D with 62% (of 70 products) with more than 10% of VDR.

Due to the fact the statement of content of MINERALS is voluntary, only the products that had this information non the label were analyzed. Despite the samples are small, it is possible to observe that several beverages contain quantities above 15% of the minerals VDR: CALCIUM (92% of 95 products), COPPER (70% of 20 products) and ZINC (44% of 70 products).

Generally, industrialized plant-based beverages can contain varied quantities of CARBOHYDRATES, depending on the type of plant base to which they are prepared and the ingredients mixed. Generally, beverages are not rich in carbohydrates, as 72% of the products have a maximum of 15 g/200 ml (5% of VDR). Most quantities are present in the CEREAL-based beverages (68% with up to 15 g/200 ml), while the OILSEED-based beverages (100.0% with up to 15 g/200 ml) and FRUITS (92% with up to 15 g/200 ml) are those that content lower contents. There are also many beverages with very small quantities of carbohydrates (up to 6.0 g/200 ml).

Generally, they are few (8.4% of the total of the sample) plant-based beverages with low ENERGY VALUE (up to 40 kcal/200 ml). However, 64% of the products have, at most, 100 kcal/200 ml, and most of them don’t exceed 150 kcal/200 ml: TOTAL (97.2%), CEREALS (97.1%), LEGUMES (96.0%), OILSEEDS (100.0%), FRUIT (92.9%) and MIXED (97.0%).

The quantities of calories vary significantly among the analyzed products, depending on the vegetable bases used and the addition of sugar and other ingredients, such as, cocoa, coconut, etc. As observed in the chapter on market trends, products have been developed with reduced energy value, in order to meet the consumers demands.

Due to the fact the statement of quantities of SUGAR is voluntary, approximately 60% (106) of the products of the sample were analyzes, and presented this information in the label. In the total, 94.3% of these beverages contain quantities up to 15 g/200 ml, 67.9% up to 10 g/200 ml and 36.8% up to 5 g/200 ml. There are several products with reduction in the sugar content, no sugar addition and contained only sugar naturally present in the “zero-sugar” ingredients, result of the increasingly trend to control the food diet, as highlighted in the chapter about trends.

The quantities of SATURATED FAT vary significantly among the analyzed products, depending on the types of vegetable base to which they are prepared and the ingredients mixed. In the total sample, 27.0% of beverages non containing saturated fats, 82.6% present values up to 1.5 g/200 ml; and 97.8% are below 6 g, per portion of 200 ml. The 4 beverages that present value above 6 g/200 ml are prepared with coconut, a fruit with natural presence of saturated fats. The CEREAL-based beverages (97.1%) and LEGUMES-based beverages (90.0%) are those with the highest number of products with up to 1.5 g/200 ml.

Generally, plant-based beverages are not products with TRANS FAT. In the sample of 178 plant-based beverages, only one LEGUMES-based product has a quantity of 0.1 g of TRANS FAT, while the other stated 0.0 g, per portion of 200 ml.

The quantities quantities of SODIUM vary significantly among the analyzed products. In the total sample, 17 beverages (9.6%) present up to 0 mg;

76 products (42.7%) up to 40 mg, a content considered as VERY LOW; 139 products (78.1%) up to 80 mg, content considered as LOW, per portion of 200 ml. Every beverages contain SODIUM in quantities lower than 300 mg/100 ml. The highest quantity of SODIUM observed is of a soybean-based beverage with approximately 170 mg/100 ml. The CEREAL-based beverages (57.1%) and LEGUMES-based beverages (60.9%) are those with the highest number of products with up to 40 mg/200 ml.