Transforming plant-based milk alternatives for better health

Plant-based milk alternatives do not always meet nutritional standards, and the reported reformulation efforts are weak. Therefore, there is a need for insight into the potential of making these products healthier. The first aim of this study was to analyse the nutritional and compositional quality of these products. Here, we conducted an online market inventory of 66 plant-based milk alternatives, calculated their Nutri-Scores based on updated Rayner's score, and analysed their additives (number & types) and proportions of processed/unprocessed plant sources. Our second aim was to identify the factors influencing the nutritional and compositional quality of the products. Therefore, we examined the correlations between the nutritional, compositional, and price characteristics of the products. The third aim was to explore the potential for reformulation to make products healthier. We considered realistic cut-off levels for nutritional and compositional values. We found that almost half of the 66 products analysed were of poor nutritional quality (Nutri-Score of D) and contained one to three additives. As solutions, we identified approaches that could reduce the Rayner's score (−12 points), total sugar content (−8 g/100 ml), calorie content (−36 kcal/100 ml), percentage of processed plant sources (−17 %), and number of additives (−3) of these products. • Reformulation potential of 66 milk alternatives assessed using realistic cut-offs. • Most products had a poor nutritional profile (Nutri-Score of D). • The higher the number of ingredients, the more additives were used. • Reducing the number of processed and total ingredients may enhance Rayner's score. • The unmet potential to reformulate healthier plant-based milk alternatives is large.