2026-04-14T03:28:50Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/14012025-10-22T11:12:06Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Boukid, Fatma
author
Lamri, Melisa
author
Dar, Basharat Nabi
author
Garron, Marta
author
Castellari, Massimo
other
Indústries Alimentàries
group
Funcionalitat i Seguretat Alimentària
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:12:06Z
2025-10-22T11:12:06Z
2021-11-12
Boukid, Fatma, Melisa Lamri, Basharat Nabi Dar, Marta Garron, and Massimo Castellari. 2021. "Vegan Alternatives To Processed Cheese And Yogurt Launched In The European Market During 2020: A Nutritional Challenge?". Foods 10 (11): 2782. doi:10.3390/foods10112782.
2304-8158
http://hdl.handle.net/20.500.12327/1401
https://doi.org/10.3390/foods10112782
Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY (n = 182) provide more energy, total fats, and carbohydrates than dairy yogurt (n = 86), while saturated fatty acids (SFAs), sugars, and salt were not different between the two categories. Compared to dairy products (25.6%), 72.9% of the alternative products were declared low/no/reduced allergen, hence providing a larger spectrum of products to respond to consumers’ requirements. VAC (n = 114) showed high versatility of form compared to dairy (n = 115). Nutritionally, VAC have higher total fats, SFAs, and carbohydrates, but lower protein, salt, and sugar than dairy cheese. Food developers will continue to look for clean label solutions to improve the nutritional values of vegan products through the incorporation of natural ingredients, besides enhancing their taste and texture to appeal to flexitarians.
eng
Attribution 4.0 International
Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?
info:eu-repo/semantics/article