As the plant-based milk category grows, fortification of micronutrients may need reconsideration

Plant-based milks provide an alternative for those on special diets and where ethical or environmental concerns influence food choice, yet questions remain regarding their nutritional value, particularly as a cow’s milk replacement, while regulations regarding fortification may impact the category. The aim of this study was to compare a cross-sectional survey of plant-based milk alternatives available in major Australian supermarkets and selected niche food retailers from 2024 to data previously published 2019/20 (1) . Change in the category was assessed and permissions for fortified nutrients were examined. A total of 129 products (120 plain, unsweetened products) were analysed, including tree nuts and seeds (n = 47, stable), legumes (n = 26, stable), coconut (n = 5, down from n = 10), grain-based (n = 47, up 147%) and mixed sources (n = 4, down from n = 10). Interestingly, 33% of this category was now refrigerated, a change from the shelf-stable products of the past. Compared to 2019/20 substantially more products were nutrient fortified, 83% vs 50% respectively, and nearly half (49%) now contain ≥ 300 mg Calcium/250 ml, up from 1/3 of products in the previous audit. A wider range of other nutrients were also fortified including B12 (n = 29), Riboflavin (n = 28), Phosphorus, Vitamin E (both n = 20) and Vitamin D (n = 19). Potassium, Magnesium and Vitamin A were also added to a smaller number of products. Schedule 17 of the Food Standards Code (2) limits fortification of Iodine (7.5 μg/100 ml) with one grain-based product indicating the addition of Iodine. There is a limit on Zinc (0.4 mg/100 mL) with no permitted claim, and for B12 the maximum permitted claim is 0.4 μg/100 ml. While it remains important for health professionals to direct consumers to read food labels for appropriately fortified products, this study points to a need to reconsider the micronutrient limitations placed on category.