Rachtan-Janicka Joanna, Gajewska Danuta, Szajewska Hanna, Włodarek Dariusz, Weker Halina, Wolnicka Katarzyna, Wiśniewska Klaudia, Socha Piotr, Hamulka Jadwiga
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 166 Nowoursynowska Street, 02-787 Warsaw, Poland.
Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 166 Nowoursynowska Street, 02-787 Warsaw, Poland.
Nutrients. 2025 Apr 30;17(9):1562. doi: 10.3390/nu17091562.
The market of plant-based food, including plant-based beverages, is one of the fastest-growing food sectors within the food industry and a subject of major research in the area of new product development. Plant-based beverages are a diverse group of non-dairy beverages with varying nutritional value, depending on the raw material sources and additional substances used in their production. A wide range of plant beverages makes it possible to choose products tailored to individual consumer preferences and needs as a part of sustainable dietary patterns. Increased consumer awareness of the environmental and health implications of proper nutrition, interest in plant-based diets, climate, and natural resource protection, as well as ethical concerns about animal welfare and the negative environmental impact of animal production, have led some consumers to seek a more balanced diet based on varied plant-based products, including beverages. Considering the highly diversified nutritional value of plant-based beverages, their availability, convenience, accessibility to consumers, ethical and environmental concerns, increasing health concerns as well as growing popularity of plant-based beverages as potential cow-milk alternatives, the Group of Experts in medicine and nutritional sciences presents the opinion on the nutritional value, health benefits and concerns of the available plant-based beverages. The opinion was based on a critical review of the current scientific literature, as well as on the experts' experience. This knowledge can be used to make the right choices to improve the nutritional status and health of the consumers from different groups. Since the nutritional profiles of plant-based beverages vary across different plant-based drink varieties and they do not have standards of identity, in our opinion, there is a need for action to standardize nutrient fortification regarding the type and amount of added ingredients to ensure the safety of consumers and avoid potential over- or under-fortification of plant-based beverages.
包括植物基饮料在内的植物性食品市场，是食品行业中增长最快的食品领域之一，也是新产品开发领域的主要研究课题。植物基饮料是一类多样的非乳制饮料，其营养价值因生产中使用的原料来源和添加物质而异。种类繁多的植物饮料使得人们能够选择符合个人消费者偏好和需求的产品，作为可持续饮食模式的一部分。消费者对合理营养的环境和健康影响的认识不断提高，对植物性饮食、气候和自然资源保护的兴趣增加，以及对动物福利和动物生产的负面环境影响的伦理关注，促使一些消费者寻求基于多种植物性产品（包括饮料）的更均衡饮食。考虑到植物基饮料的营养价值高度多样化、其可得性、便利性、消费者可及性、伦理和环境问题、日益增加的健康问题以及植物基饮料作为潜在牛奶替代品的日益普及，医学和营养科学专家小组就现有植物基饮料的营养价值、健康益处和问题发表了意见。该意见基于对当前科学文献的批判性审查以及专家的经验。这些知识可用于做出正确选择，以改善不同群体消费者的营养状况和健康。由于不同植物基饮料品种的营养成分各不相同，且它们没有身份标准，我们认为，有必要采取行动规范添加成分的类型和数量方面的营养强化，以确保消费者安全，避免植物基饮料潜在的过度强化或强化不足。
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