Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?
allergens
cheese
dairy
nutrition
vegan
yogurt
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
12 Nov 2021
12 Nov 2021
Historique:
received:
18
10
2021
revised:
02
11
2021
accepted:
07
11
2021
entrez:
27
11
2021
pubmed:
28
11
2021
medline:
28
11
2021
Statut:
epublish
Résumé
Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY (
Identifiants
pubmed: 34829064
pii: foods10112782
doi: 10.3390/foods10112782
pmc: PMC8619069
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Generalitat de Catalunya
ID : Cerca programme
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