Comparison of composition, nutritional aspects and market price between UHT milk and UHT plant-based beverages

Authors

DOI:

https://doi.org/10.33448/rsd-v10i13.20860

Keywords:

Label; Legislation; Milk substitutes.

Abstract

The demand for milk substitutes is growing by people who claim environmental concerns, sustainability or who exhibit some type of food restriction such as vegans, vegetarians, lactose intolerant or allergic to milk protein. Within these substitutes, the consumption of vegetable drinks is increased, which still lack specific and consolidated legislation to control their identity and quality, which is already established for UHT milk. Thus, the objective of the work was to carry out a comparative study of the information available on the labels of vegetable beverages (five types of vegetable sources produced by three different companies) and UHT cow's milk (three types of milk produced by five different companies) regarding nutritional aspects, total shelf life, claims, ingredients list, sales denomination and market price. Statistical and exploratory analyzes of the data obtained were performed. It could be verified that vegetable drinks have an average price per liter of product approximately 3.4 times higher than UHT milks, and that they exhibited a greater amount of added ingredients and variations in their nutritional composition, demonstrating the need for specific legislation. Through principal component analysis, the samples of soy vegetable drinks were grouped with the UHT milk samples for having compositional attributes closer to that of animal-derived product. Therefore, there is a niche to be explored in the search for greater standardization and a reduction in the market price of vegetable drinks.

References

Aydar, E. F., Tutuncu, S., & Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70, 1-15. https://doi.org/10.1016/j.jff.2020.103975

Boumpa, T., Tsioulpas, A., Grandison, A. S., & Lewis, M. J. (2008). Effects of phosphates and citrates on sediment formation in UHT goats' milk. Journal of Dairy Research, 75(2), 160-166. https://doi.org/10.1017/S0022029908003166

Baudín, F. A., & Romero, M. C. (2020). Comprensión de los consumidores del etiquetado nutricional para la compra de alimentos envasados. Revista española de nutrición comunitaria. Spanish journal of community nutrition, 26(3), 1-14.

Brasil. Lei no 8.918, de 14 de julho de 1994. Ministério da agricultura, do abastecimento e da reforma agrária; Ministério da Saúde – MS. Diário Oficial da União: Brasília, DF, 14 jul. 1994.

Brasil. Ministério da Agricultura, do Abastecimento e da Reforma Agrária. Portaria nº 370, de 4 de setembro de 1997. Aprova o Regulamento Técnico de Identidade e Qualidade do Leite UAT (UHT). Diário Oficial da República Federativa do Brasil, Brasília, 8 set. 1997. Seção 1, p. 19700.

Brasil. Agência Nacional de Vigilância Sanitária. Resolução RDC n. 54, de 12 de novembro de 2012. Dispõe sobre o Regulamento Técnico sobre Informação Nutricional Complementar. 2012. Diário Oficial da República Federativa do Brasil, Brasília, nov. 2012. Seção 1, p.3.

Brasil. Resolução da Diretoria Colegiada n° 259, de 20 de setembro de 2002. Regulamento Técnico de Rotulagem de Alimentos Embalados. ANVISA – Agência Nacional de Vigilância Sanitária.

Brasil. Lei n.10.674, 16 de maio de 2003. O Congresso Nacional obriga que os produtos alimentícios comercializados informem sobre a presença de glúten. Diário Oficial da União. 2003 19 maio; (94):1; Seção 1.

Brasil. Ministério da Saúde. Agência Nacional de Vigilância Sanitária (ANVISA). Resolução RDC nº 135, de 8 de Fevereiro de 2017a. Aprova o regulamento técnico referente a alimentos para fins especiais, para dispor sobre os alimentos para dietas com restrição de lactose. Diretoria Colegiada da Agência Nacional de Vigilância Sanitária, Brasília, 31 de Janeiro de 2017.

Brasil. Agência nacional de vigilância sanitária. RDC nº 136, de 9 de fevereiro de 2017b. Estabelece os requisitos para declaração obrigatória da presença de lactose nos rótulos dos alimentos.

Cardoso, C. F., Cruz, A. G., Pinto, U. M., & Faria, J. A. F. (2012). Investigating the adulteration of UHT milk in Brazil. In Case Studies in Food Safety and Authenticity (pp. 301-307). Woodhead Publishing.

Casé, F., Deliza, R., & Rosenthal, A. (2005). Produção de'leite'de soja enriquecido com cálcio. Food Science and Technology, 25, 86-91. https://doi.org/10.1590/S0101-20612005000100014

Cirilo, G. M. D., Olivieri, C. M. R., & Martins, M. C. T. (2020). Bebidas vegetais alternativas ao leite. Life Style, 7(1), 15-25. https://doi.org/10.19141/2237-3756.lifestyle.v7.n1.p15-25

Hussain, S., Jõudu, I., & Bhat, R. (2020). Dietary fiber from underutilized plant resources—a positive approach for valorization of fruit and vegetable wastes. Sustainability, 12(13), 1-30. https://doi.org/10.3390/su12135401

Matlab. (2010). (Versão 7.10.0) [Software]. United States, USA: MathWorks Inc.

McClements, D. J., Newman, E., & McClements, I. F. (2019). Plant‐based milks: A review of the science underpinning their design, fabrication, and performance. Comprehensive reviews in food science and food safety, 18(6), 2047-2067. https://doi.org/10.1111/1541-4337.12505

MILKPOINT. Mercado de bebidas vegetais cresce dois dígitos no Brasil. 2018. Disponível em: <https://bit.ly/2PxqeKo>. Acesso em: 21 jul. 2021.

Morais, A. C. B., Fiori, S. L., Bertin, R. L., & Medeiros, C. O. (2020). Conhecimento e uso de rótulos nutricionais por consumidores. DEMETRA: Alimentação, Nutrição & Saúde, 15, 1-15. https://doi.org/10.12957/demetra.2020.45847

Munekata, P. E., Domínguez, R., Budaraju, S., Soto, R. E., Barba, F. J., Mallikarjunan, K., Roohinejad, S., & Lorenzo, J. M. (2020). Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages. Foods, 9(3), 1-16. https://doi.org/10.3390/foods9030288

Paul, A. A., Kumar, S., Kumar, V., & Sharma, R. (2020). Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Critical reviews in food science and nutrition, 60(18), 3005-3023. https://doi.org/10.1080/10408398.2019.1674243

Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of food science and technology, 53(9), 3408-3423. https://doi.org/10.1007/s13197-016-2328-3

R Foundation for Statistical Computing Platform. (2020). (Versão 4.1.1) [Software].

Sousa, A., & Kopf, K. A. (2017). Nutritional Implications of an Increasing Consumption of Non-Dairy Plant-Based Beverages Instead of Cow's Milk in Switzerland. Advances in Dairy Research, 5(04), 1-7. https://doi.org/10.4172/2329-888X.1000197

Venâncio, D. P., & Pandolfi, M. A. C. (2020). Clean label na comercialização de produtos. Revista Interface Tecnológica, 17(2), 535-541. https://doi.org/10.31510/infa.v17i2.907

Verduci, E., Di Profio, E., Cerrato, L., Nuzzi, G., Riva, L., Vizzari, G., D'Auria, E., Giannì, M. L., Zuccotti, G., & Peroni, D. G. (2020). Use of soy-based formulas and cow's milk allergy: lights and shadows. Frontiers in Pediatrics, 8, 1-11. https://doi.org/10.3389/fped.2020.591988

Published

07/10/2021

How to Cite

MELLO, L. O.; FRANCISQUINI, J. d’Almeida; COSTA, J. de C. da .; KHARFAN, D.; PERRONE, Ítalo T.; STEPHANI, R. Comparison of composition, nutritional aspects and market price between UHT milk and UHT plant-based beverages. Research, Society and Development, [S. l.], v. 10, n. 13, p. e128101320860, 2021. DOI: 10.33448/rsd-v10i13.20860. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/20860. Acesso em: 3 dec. 2021.

Issue

Section

Agrarian and Biological Sciences