Grain-based products, particularly whole grains, are integral to a healthy and sustainable diet. However, their nutritional quality and environmental impact vary, necessitating consideration of both aspects in sustainability assessments. This study aimed to identify nutritional indicators for grain-based foods and evaluate their suitability as functional units for carbon footprint analysis of Swedish products. Six indicators—CFQS-5, Keyhole, NRF11.3, NR-FI<inf>carb</inf>, Nutri-Score, and Nutri-Score<inf>wholegrain</inf>—were applied to 356 foods. Nutri-Score classified the highest proportion of products as high-quality (40 %), while Keyhole classified the fewest (13 %). Correlation with wholegrain content was strongest for CFQS-5 and weakest for Nutri-Score<inf>wholegrain</inf>. NRF11.3 and NR-FIcarb emerged as the most suitable functional units for carbon footprint calculations, showing moderate, statistically significant positive correlations with wholegrain content (ρ = 0.452 for NRF11.3, ρ = 0.475 for NR-FIcarb, both p < 0.001) and effectively rating grain-food categories in line with dietary guidelines. Transitioning from a weight-based to a nutrition-based functional unit, expressed as either NRF11.3 or NR-FIcarb, did not alter the finding that rice and sweet bakery products had the highest greenhouse gas emissions. However, it highlighted the favorable nutritional quality of “hard bread and crusts” and “flour, cereals, grains, and crushed cereals,” leading to reduced carbon footprints. These findings demonstrate that NRF11.3 and NR-FIcarb are equally effective in assessing the quality of grain-based foods and can be applied in food life cycle assessments, providing a practical tool for identifying foods with lower climate impact and higher nutritional value

Background: Public interest in plant-based dairy analogues is increasing; thus, their assessment by front-of-pack nutrition labelling schemes such as Keyhole and Nutri-Score can facilitate the identification of products with optimal nutritional quality. In this study, Keyhole and the latest version of Nutri-Score criteria were applied to plant-based dairy analogues (i.e., milk, yoghurt, cheese, cream, fat spread, and ice cream analogues) in the Swedish market to evaluate their nutritional quality. Methods: Nutritional data for 222 plant-based dairy analogues were collected from food manufacturers’ websites, and the eligibility of these analogues for Keyhole and Nutri-Score (A to E) were assessed. Products eligible for Keyhole and Nutri-Score A or B were deemed to have optimal nutritional quality. Results: 16% of plant-based milk analogues (from oat-, almond-, rice-, and potato-based products), 2% of plant-based yoghurt analogues and 37% of plant-based fat spread analogues were eligible for Keyhole. The plant-based cheese, cream and ice cream analogues were ineligible for Keyhole. None of the plant-based milk analogues qualified for Nutri-Score A, and 45% (mainly soy-, almond-, coconut-, pea- and mixed-based products) qualified for Nutri-Score B. 68% of plant-based yoghurt analogues (from oat-, soy-, almond- and mixed-based products) qualified for Nutri-Score A or B. The plant-based cheese, fat spread and ice cream analogues were ineligible for Nutri-Score A or B and 32% of plant-based cream analogues qualified for Nutri-Score B. A higher percentage of organic milk analogues and a lower percentage of organic yoghurt analogues were eligible for Keyhole and Nutri-Score A or B compared to their non-organic varieties. Keyhole and Nutri-Score had an agreement on classifying two plant-based dairy analogues as optimal nutritional quality products and 133 plant-based dairy analogues as suboptimal. Conclusions: There is variability in the eligibility of plant-based dairy analogues for Keyhole and Nutri-Score labelling. Eligibility for Keyhole was highest among plant-based fat spread analogues, while Nutri-Score A and B ratings were more common for plant-based yoghurt analogues. Plant-based cheese and ice cream analogues were ineligible for Keyhole and Nutri-Score A or B. Since the micronutrient content of organic and non-organic plant-based dairy analogues did not affect their evaluation by Keyhole and Nutri-Score, this limitation warrants further consideration. 

Background: Front-of-pack nutrition labelling is an important policy tool for public health. The NutriScore classifies foods according to nutritional quality from A (high quality) to E (low quality). We have previously identified inconsistencies between Nutri-Score and the Norwegian food-based dietary guidelines. The objective was to propose revisions to the Nutri-Score 2023 algorithms and determine if the revised algorithms better align with the Nordic Nutrition Recommendations 2023 (NNR2023) and the Keyhole label. Methods: Items in the Norwegian pre-packed foods databases Tradesolution (n = 26,033) and Unil (n = 577) were classified using the Nutri-Score 2023 algorithms. To address carbohydrate quality, a penalty for low-fibre content was introduced, and the sugar scale compressed. The protein cap was removed for fish products to reward their nutritional quality. To improve the scoring of high-fat foods, the scale for saturated fat was extended, fat content determined the inclusion in the algorithm for fats, rather than food categories, and favourable fat quality in oils was rewarded through a fat quality component. Data from the databases guided the identification of specific thresholds. The distribution of Nutri-Score was calculated before and after applying the revisions. Results: In total, 5.5% of all products received a less favourable Nutri-Score with the revised carbohydrate quality components. Most refined pastas and flour shifted shifted from A to B or C, whilst whole grain pasta largely remained A. Sugar-rich breakfast cereals shifted from B to C or D. For fish, 11% (1% of all products) were moved from D or E to C or D. The variation in scores for cheese and creams increased. Around 5% of all products were affected by the revisions related to fat quality. Conclusions: The proposed revisions make the Nutri-Score more coherent with the NNR2023 and the Keyhole label. The proposed revisions also hold relevance for other European countries and should therefore be considered in the next revision of the Nutri-Score. 

The nutrient quality of 96 beverages in Sweden was assessed based on the Keyhole (KH), Nutri-Score (NS) and Nutrient Rich Food (NRF) index. Of milk- and plant-based beverages, 20% were similarly rated by all three as either high or low quality. Keyhole evaluated plain milk more coherently to the dietary guidelines, whilst NS assessed plant-based beverages more consistently than other indicators. Of water-based beverages, 61% were similarly rated by NS and NRF, with highest alignment in sugar-sweetened and non-nutritive sweeteners containing beverages. According to NS, water, unsweetened beverages, freshly squeezed fruit juices and vegetable juices qualified as nutritious choices. NRF index evaluated beverages less coherently to the guidelines and the rating of products largely mirrored fortification. Thus, agreement among indicators varies across beverage groups. NS is suitable to rate the nutrient quality of most beverages consistently with the dietary guidelines, except for milk where KH outperforms NS.

Ost är ett näringsrikt livsmedel som är rikt på högkvalitativa proteiner, vitaminer (t.ex. vitamin A och B12) och mineraler (t.ex. kalcium och fosfor). Ost innehåller dock också relativt höga halter av mättade fettsyror och salt, som generellt förknippats med ökade nivåer av LDL-kolesterol respektive högt blodtryck. Både LDL-kolesterol och högt blodtryck utgör riskfaktorer för hjärt-kärlsjukdom. Trots innehållet av mättade fettsyror och salt har konsumtion av ost visat sig var förknippat med minskad risk för hjärt-kärlsjukdom. Ostkonsumtion har inte heller visat sig leda till förväntad ökning av LDL-kolesterol eller blodtryck. För att förklara dessa oväntade hälsoeffekter av ost hänvisas ofta till betydelsen av ostmatrixen, dvs. den samlade effekten av alla näringsämnen och icke näringsämnen, hur de är organiserade i olika strukturer och även av den fysiska oststrukturen. Effekter av ostmatrixen kan även bidra till positiva effekter relaterat till muskel-, ben- och tandhälsa.

Parallellt med ökad kunskap om ostmatrixens betydelse för hälsoeffekter finns det ett växande intresse av att förstå vilka hälsoeffekter som kan förväntas vid utbyte av ost mot växtbaserade alternativ, och betydelsen av deras matrix. Med det övergripande syftet att summera kunskapen om ostmatrixens betydelse för hälsoeffekter av ost, jämfört med livsmedelsmatrisen för växtbaserade ostalternativ, bidrar denna rapport till ett sakligt underlag för denna diskussion.

Flera hälsofrämjande faktorer relaterade till ostmatrixen har föreslagits, inkl. förekomsten av specifika fettsyror, protein av hög kvalitet, bioaktiva peptider, biotillgängligt kalcium, och fördelaktig kvot mellan kalcium och fosfor. En central faktor är också organiseringen av fett i globulära fettstrukturer (eng. ”milk fat globules”), som omges av ett unikt membran innehållande många bioaktiva ämnen. Även organiseringen av proteinet kasein i micelliknande strukturer antas spela en viktig roll.

Hittills saknas studier som specifikt undersökt betydelsen av matrixen hos växtbaserade ostalternativ för hälsoeffekter. De flesta av de föreslagna fördelaktiga ”ostmatrixfaktorerna” kan dock antas inte förekomma naturligt i växtbaserade ostalternativ. För växtbaserade mejerialternativ diskuteras i stället andra faktorer, såsom högre bearbetningsgrad, berikning, antinutritionella faktorer, liksom innehåll och kvalitet av fiber, kolhydrater, fett och protein, i förhållande till mejeriprodukter.

Hälsoeffekterna av ost och mekanismerna bakom dessa är ännu inte helt klarlagda, men tillgänglig kunskap tyder på att ostmatrixen kan ge hälsofördelar som inte uppenbart kan erhållas från växtbaserade alternativ. Det ska dock inte uteslutas att oväntade matrixeffekter hos växtbaserade ostalternativ kan komma att klarläggas i framtida forskning, på samma sätt som förståelsen av ostmatrixen och dess möjliga inverkan på hälsan har växt fram över tid. Speciellt intressant kan det vara att undersöka möjligheterna med fermentering, avseende såväl struktur som näringsinnehåll hos växtbaserade ostalternativ. Fortsatta framsteg inom detta område är viktiga för att bättre förstå de möjliga hälsoeffekterna av att ersätta mejeriprodukter, som ost, med växtbaserade alternativ.

Cheese is nutritious, rich in high quality proteins, vitamins (e.g., A, B12), and minerals (e.g., calcium, phosphorus) but also relatively high in saturated fats och salt. However, despite the high levels of saturated fats och salt, cheese consumption has been linked to reduced cardiovascular disease risk and shown not to increase LDL cholesterol or blood pressure. These unexpected findings are often attributed to the cheese matrix, which includes the combined effect of all nutrients and non-nutrients in cheese, how they are organized in different structures and the physical cheese structure.

With increased knowledge on the role of the cheese matrix on health, there is growing interest in understanding expected health effects when replacing cheese with plant-based alternatives, and the role of their matrix. The aim of this report is to summarize the current knowledge on the role of the cheese matrix in the health effects of cheese, in comparison with plant-based cheese alternatives.

Several matrix factors may contribute to positive cardiometabolic effects of cheese, e.g., unique fatty acids, fat globule organization, casein micelle like structures, bioactive peptides and amino acids, the bioaccessibility of calcium, and vitamin K. Several cheese matrix factors are also suggested to benefit muscle- and bone health, e.g., the content of high-quality protein, favourable calcium-to-phosphorus ratio and content of vitamin K. The favourable ratio of calcium to phosphorus is also positive for dental health. Other positive effects of cheese on dental health are attributed to casein, low carbohydrate content (lactose which is less caries-inducing than other carbohydrates) and the saliva-stimulating effect of chewing cheese.

No study has analyzed the food matrix effect on plant-based cheese alternatives. Therefore, the comparisons to cheese can so far only be inferred from differences in nutrient composition, processing, and raw materials between plant-based and dairy cheese. Specific components in plant-based alternatives, such as anti-nutrients and the fortification of vitamins and minerals may potentially impact their health effect.

In conclusion, current evidence indicates that cheese, due to its unique matrix, may confer health benefits superior to those of plant-based alternatives, particularly with respect to cardiometabolic, dental, and musculoskeletal health outcomes. However, it remains uncertain whether assumptions derived from current knowledge of individual nutrients and ingredients accurately reflect the true health effects of plant-based cheese alternatives. Future research may further develop our understanding of how certain processes, such as fermentation, affect the cheese matrix and reveal unexpected health properties and matrix effects of plant-based cheese alternatives.

The market for plant-based dairy alternatives is growing; therefore, focusing on the nutritional quality of these products is important. This study evaluates the nutritional profile of plant-based alternatives to milk, yoghurt, cheese, cream, ice cream and fat spread in the Swedish market and compares them to corresponding dairy products. The nutritional quality of organic vs non-organic and plain vs flavoured plant-based milk and yoghurt alternatives was also assessed. Nutritional data for 222 plant-based dairy alternatives were collected from the manufacturers’ websites, and data for corresponding dairy products were obtained from the Swedish Food Composition Database. Plant-based dairy alternatives had higher fibre content than dairy products, while their protein content was lower, except for soy-based products. The saturated fat content of plant-based dairy alternatives was similar to or lower than dairy products, except for coconut-based yoghurt and plant-fat-based cheese. Their energy content was also similar to or lower than dairy products, except for coconut-based yoghurt, plant-based fat spread and plant-based ice cream, which contained higher energy than yoghurt, blended margarine, and ice cream, respectively. The micronutrient fortification was mainly in plant-based milk, yoghurt, and cheese alternatives; thus, compared to dairy, they had similar or higher vitamins D, B2, and B12 (except in plant-based milk alternatives), calcium and iodine content. Furthermore, organic plant-based milk and yoghurt alternatives had a lower micronutrient content (e.g., vitamins B2 and B12, iodine and calcium) except for vitamin D than non-organic varieties. Flavoured plant-based milk and yoghurt alternatives were higher in energy and total sugar than plain varieties. In summary, plant-based dairy alternatives have nutritional strengths and weaknesses compared to dairy products that should be considered when replacing dairy. 

Algae have gained increasing attention as promising food from both an environmental and nutritional perspective. However, current understanding is still limited. This report summarizes the status of knowledge for this emerging sector, focusing on micro- and macroalgae species most relevant for Europe (particularly Sweden). Environmental impacts, with focus on climate, are evaluated through literature reviews and analysis of existing life cycle assessments (LCAs), and nutritional potential in the form of data compilation and calculation of nutrient density scores. Overall, findings reveal that current data is incomplete and of poor representativeness. Most LCAs are not performed on commercial production, but at pilot or experimental scale, why often only indicative drivers for greenhouse gas emissions may be identified. For microalgae, there is a wide diversity of production systems in different conditions across the globe. Based on the data at hand, energy use is a key hotspot across most studies for this production, driven by the requirements of different types of systems and species, and to location. For macroalgae production, despite poor representativeness of especially green and red macroalgae, key aspects for minimizing greenhouse gas emissions are associated with energy consumption and use of materials for farming such as ropes. No LCA exists on wild harvested macroalgae, representing the largest production volume in Europe (>95%); large-scale wild harvest may also be associated with risks to ecosystems unless suitable management is enforced. Significant data gaps also exist in food composition databases regarding nutrient and heavy metal content in algae (e.g., vitamins and omega-3 fatty acids). When available, nutrient content was found to be highly variable within and across species, but overall, the evaluation of nutritional quality indicated that algae may be a considerable source of minerals and vitamin B12. The contribution of fiber and protein is generally minimal in a 5 g dry weight portion of macroalgae; microalgae may have higher protein content, and also fat. However, excessive amounts of iodine and several heavy metals may be represented even in very small amounts of unprocessed macroalgae. In summary, the suggested potential of farmed algae as a sustainable food resource is overall strengthened by its generally low carbon footprint during production compared to other food raw materials. However, more input data are needed to fill data gaps regarding both environmental impacts and nutrient quality, and effects from different processing, as well as improved understanding of nutrient and contaminant bioavailability. Pending further research, careful considerations of risks and benefits associated with algae production and consumption should be applied.

Nutrient and toxicant levels as well as their bioavailability in S. latissima and Ulva species (fenestrata, intestinalis, rigida) were reviewed. Nutritional quality was assessed by nutrient contribution to daily reference intake (DRI) per portion (5 g dry weight), nutrient density score NRF21.3, and comparisons to reference foods. Toxicological assessments comprised tolerable daily intake (TDI)-levels. Based on mean %DRI per portion, S. latissima and Ulva species were good sources (%DRI >15) of calcium, magnesium, iron, selenium, and vitamin B12. Mean %DRI was <10% for fiber, sodium, and protein. Toxicological concerns were mainly due to iodine (mean %TDI per portion: 3160% for S. latissima and 41–91% for Ulva species). Mean %TDIs for inorganic arsenic, cadmium, and lead were <20% for S. latissima and 9–97%, 6–15%, and 21–46%, for the selected Ulva species, respectively. Bioavailability data were scarce and is, together with nutritional impact of processing, an important aspect to address in future studies.

Seafood holds promise for helping meet nutritional needs at a low climate impact. Here, we assess the nutrient density and greenhouse gas emissions, weighted by production method, that result from fishing and farming of globally important species. The highest nutrient benefit at the lowest emissions is achieved by consuming wild-caught small pelagic and salmonid species, and farmed bivalves like mussels and oysters. Many but not all seafood species provide more nutrition at lower emissions than land animal proteins, especially red meat, but large differences exist, even within species groups and species, depending on production method. Which nutrients contribute to nutrient density differs between seafoods, as do the nutrient needs of population groups within and between countries or regions. Based on the patterns found in nutritional attributes and climate impact, we recommend refocusing and tailoring production and consumption patterns towards species and production methods with improved nutrition and climate performance, taking into account specific nutritional needs and emission reduction goals. © 2022, The Author(s).