Sales of plant-based drinks in Denmark have nearly quadrupled over the past decade, but a new study reveals that the processing involved significantly diminishes their nutritional quality.

Conducted by the University of Copenhagen and the University of Brescia in Italy, the study investigated how chemical reactions during processing impact the nutritional value of plant-based drinks. Researchers analyzed 10 different plant-based drinks and compared them with cow’s milk.

The findings clearly show that plant-based drinks contain significantly less protein and fewer essential amino acids than cow’s milk. The primary culprit is the intensive processing these drinks undergo, during which chemical reactions degrade protein quality and, in some cases, create potentially harmful compounds.

The study focused on the ultra-high temperature (UHT) treatment commonly used in processing. UHT treatment triggers a chemical reaction between proteins and sugars, like the browning or caramelization that occurs when food is cooked at high temperatures. This reaction, known as the Maillard reaction, reduces the nutritional value of the proteins in plant-based drinks.

• There is certainly a need for us to consume more plant-based foods. However, if you’re seeking proper nutrition and believe plant-based drinks can replace cow’s milk, you’re mistaken,” explains Professor Marianne Nissen Lund, senior author of the study from the Department of Food Science at the University of Copenhagen.

In an article on food.ku.dk expanding on the research, Professor Lund concludes:
– Overall, the study underscores the broader issues with ultra-processed foods in general.

Read more about the study HERE

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