Nutritional content of plant-based beverages: a market analysis in Lima, Peru

Saavedra-Garcia L.; Guerra Valencia J.; Esteban-Jesus A.; Bazán-Chinchay N.; Galindo D.; Zavaleta Melgar J. · Nutricion Clinica y Dietetica Hospitalaria (2025) · DOI: 10.12873/452saavedra

Resumen

Introduction: Plant-based beverages have gained popularity as alternatives to cow’s milk, but their nutritional composition varies depending on the plant base and fortification, which may affect their suitability as substitutes. Objective: This study aimed to determine the nutritional composition of plant-based beverages available in Lima, Peru, and compared them to cow’s milk. Materials and methods: A cross-sectional observational study was conducted. Six supermarkets in Lima were visited to collect nutritional label data from 48 plant-based beverages. Macronutrient and micronutrient content, as well as the presence of front-of-package warnings and nutritional claims, were analyzed. Results: Most of the beverages analyzed were almond-based (41.46%), and 87.50% were imported. Only 14.58% displayed front-of-package warnings, primarily due to high sugar content. Nearly 90% included nutritional claims, with nutrient content claims being the most common (90.70%). Plant-based beverages showed lower energy content (median: 28.08 kcal/100 ml), protein (median: 0.42 g/100 ml), and vitamin D compared to cow’s milk. Some coconut-based beverages exhibited high saturated fat levels similar to whole milk (1.87 g/100 ml). Calcium content showed significant variability (8.33 to 260.00 mg/100 ml), with some values exceeding those of cow’s milk. Conclusions: Plant-based beverages are available as milk alternatives, but their nutritional profiles vary considerably. Before using them as a substitute for cow’s milk, particularly in vulnerable groups, their composition should be assessed to ensure adequate intake of key nutrients such as protein, calcium, and vitamin D.

Instituciones: Universidad San Ignacio de Loyola; Universidad Privada del Norte