A recent study cited in the journal *Critical Reviews in Food Science and Nutrition* compares the nutritional value of cow’s milk with that of various plant-based alternatives. In doing so, it scientifically examines common myths surrounding the alleged general superiority of plant-based milks.
The assumption that plant-based ‘milks’ are fundamentally healthier is an oversimplification. Plant-based milks often fail to replicate the complex conditions required for optimal nutrient absorption in the body. Furthermore, the article recommends taking a close look at the labels, as many products contain added sugars, oils or stabilisers to enhance flavour and texture, which can, however, reduce their nutritional quality.
US studies also show that plant-based alternatives consistently contain less protein than cow’s milk, but are low in saturated fats. The choice therefore depends heavily on individual health needs.
According to researchers, future trends could lie in so-called ‘blended products’, which no longer attempt to imitate cow’s milk but instead combine the best properties of various plants.
