Tina Prevc

Research background. After six months of life, breast milk alone is insufficient to meet infants’ energy and nutritional needs, making the introduction of complementary foods (CF) necessary. Little is known globally about the quality of commercially available complementary foods (CACFs) and whether the ingredients, nutritional values, and labelling of CACFs are consistent with the draft WHO nutrient profile model from 2019 for CACFs for infants and young children up to 36 months old in the WHO European Region. Experimental approach. We examined 241 CACF samples available on the Slovenian market and recorded the target age group, the presence of added sugar or sweeteners, and the fat and sodium content indicated on the label. The results were compared with the draft WHO nutrient profile model from 2019. Results and conclusions. The results showed that almost 40 % of the samples were labelled as suitable for infants under 6 months, which could undermine breastfeeding and contribute to the early introduction of nutritionally unsuitable foods. 37 % of the samples contained added sugars or sweetening agents. All samples met the draft WHO nutrient profile model criteria for fat content, indicating suitability for infants and young children up to 36 months in this respect. The upper limit for sodium content was exceeded in 19 % of samples from different categories. All beverages and 90 % of snacks were labelled as suitable for children under 36 months, which does not align with the draft WHO nutrient profile model. Novelty and scientific contribution. Based on our findings and recognising that nutrition in the first 1,000 days of life is critical for growth and development, we conclude that CACFs should be reformulated and that a higher content of (bitter) vegetables should be encouraged. There is also a need to establish a legislative framework for CACFs, addressing both content and labelling.

Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times less calcium and 50% more salt per 100 g of product. Considering median values, plant-based substitutes had 200 times less protein, 40 times less calcium, and 58% more salt compared to cheeses. The fatty acid composition was less favourable when compared to a regular semi-hard type of cheese: 50% more saturated fatty acids, almost five times less monounsaturated fatty acids, and only one third of the polyunsaturated fatty acids per 100 g of product, respectively, but no trans fatty acids. Despite some sensory deficiencies (absence of eyes; crumbly, granular, and tough texture; discordant, fatty, and salty taste; foreign odour and pale colour), the sensory quality in this product category was acceptable overall. More research should be conducted in this area to minimise the knowledge gaps in the nutritional composition and sensory quality of plant-based cheese substitutes.