Understanding the marketed plant-based beverages: From ingredients technological function to their nutritional value

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dc.contributor.authorGrau-Fuentes, Eva
dc.contributor.authorRodrigo, Dolores
dc.contributor.authorGarzon, Raquel
dc.contributor.authorRosell, Cristina M
dc.date.accessioned2025-04-11T19:58:30Z
dc.date.available2025-04-11T19:58:30Z
dc.date.issued2023-06-10
dc.date.submitted2025-04-09T18:45:51Zen_US
dc.description.abstractDespite the market expansion of plant-based beverages (PBB) there is limited information about what is driven the market and the nutritional status of the existing beverages. The objective was to identify the existing gaps in the PBB market with particular emphasis on their composition and nutritional value. PBB are mainly based on individual flour/powder and blends and sunflower oil is frequently present, besides gellan gum to stabilize the emulsion. In general, PBB are low calorie drinks (10–84 Kcal/ 100 mL), with low amount of saturated fat (0.1–1.90 g/ 100 mL) and fibers, and large variation in proteins (0.1–12 g/ 100 mL). The calcium fortification of PBB is comparable to the calcium levels of whole cow's milk, although the vitamin fortification is low. Analysis reveals that salt and oil reduction, as well as fibers enrichment might drive future innovations.
dc.identifier.doi10.1016/j.jff.2023.105609
dc.identifier.urihttp://hdl.handle.net/1993/39019
dc.language.isoeng
dc.publisherElsevier
dc.subjectBenchmarking
dc.subjectNon-dairy
dc.subjectDrinks
dc.subjectNutritional composition
dc.subjectIngredients
dc.subjectFood labelling
dc.titleUnderstanding the marketed plant-based beverages: From ingredients technological function to their nutritional value
dc.typeresearch article
local.author.affiliationFaculty of Agricultural and Food Sciences::Department of Food and Human Nutritional Sciences
oaire.citation.startPage105609
oaire.citation.titleJournal of Functional Foods
oaire.citation.volume106
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