Comparison of the nutritional composition of supermarket plant-based meat and dairy alternatives with the Australian Food Composition Database

Globally, plant-based alternatives for meat and dairy have become readily available in supermarkets, and their nutritional composition varies due to the broad range of ingredients used. Food composition databases, such as the Australian Food Composition Database (AFCD), provide nutrient reference values for a range of foods. However, it is unclear if, and to what extent, the data within the AFCD of core plant-based alternatives reflects the food supply. This study aimed to examine the range and nutrient composition of plant-based meat and dairy alternatives available in Australian supermarkets and compare this with the AFCD. In 2022, 249 dairy alternatives and 455 meat alternatives were collected from eight supermarkets (Melbourne, Australia). Two thirds of dairy alternatives and one third of meat alternatives were not reflected in the AFCD. This was due to more product options within categories, such as the variety of canned beans/legumes (n = 96) and flavoured milk substitutes (n = 34) available in supermarkets, and a greater variety of main ingredients used, most notably for cheese substitutes (n = 52). Findings highlight the challenges of food composition databases in keeping up to date with the fast-growing plant-based sector. Outcomes from this study have implications for monitoring the food supply and population level dietary data. •249 dairy alternatives and 455 meat alternatives identified in supermarkets.•The nutrient profile of products sold in supermarkets varied widely.•67% of dairy alternatives not found in the Australian Food Composition Database.•Only 13% of dairy alternatives were within the reference value ( ± 10%) for sugars.•33% of meat alternatives not found in the Australian Food Composition Database.