SuperNutrio takes all of milk’s natural goodness to another level, boasting a naturally rich nutritional profile that offers numerous health benefits unmatched by plant based “milk” alternatives. Packed with essential nutrients such as calcium, phosphorous, iron and, of course, double the protein, SuperNutrio is perfect for supporting your bone health, muscle function, and overall health and well being.
Unlike plant based options that rely on blending oils and adding chemical fortifications to mimic these nutrients, SuperNutrio delivers them inherently, ensuring better bioavailability and absorption[1]. Moreover, the naturalness of SuperNutrio’s milk production avoids the often complex and artificial processes involved in creating plant based alternatives, making it a more natural and wholesome choice for consumers seeking genuine nutritional value.
The efficiency of chemical fortification in plant based milk alternatives is often inferior to the benefits provided by naturally occurring nutrients within cow’s milk[2]. In cow’s milk, nutrients are integrated into a complex matrix that enhances their bioavailability and synergistic effects[3]. This means that nutrients in cow’s milk are more easily absorbed and utilised by the body compared to those added through fortification, and, of course, no artificial additives.
In contrast, chemical fortification typically involves adding isolated nutrients to food products, which can lead to uneven distribution and lower absorption rates[4]. Additionally, the body may not recognise or utilise these synthetic nutrients as effectively as those found naturally[5]. Fortified nutrients may also lack beneficial interactions with other naturally present compounds, reducing their overall efficacy[6]. So while fortification can help address certain deficiencies, it often falls short of replicating the comprehensive nutritional benefits provided by naturally nutrient rich foods like SuperNutrio milk.
The healthfulness of milk fats compared to the oils added to plant based milk alternatives is significant, particularly when considering the balance of essential fatty acids, omega 6, and omega 3 fatty acids[7].
Milk contains a naturally occurring fatty acid called conjugated linoleic acid (CLA). CLA is unique to milk, which has garnered attention for its potential health benefits[8]. CLA is believed to have anti inflammatory properties and may play a role in reducing body fat and promoting lean muscle mass[9]. Studies suggest that CLA may also support cardiovascular health by improving lipid profiles and insulin sensitivity[10]. Incorporating CLA rich milk into a balanced diet may contribute to overall health and well being, particularly when combined with a healthy lifestyle and regular exercise[11].
In contrast, many plant based milks rely on added oils, such as sunflower, safflower, or rapeseed oil, to achieve a desirable texture and creamy mouthfeel[12]. Therefore, the naturally occurring fats in SuperNutio provide a healthier fat profile[13]. This makes milk a superior choice for those looking to maintain a balanced diet and avoid the potential negative health impacts associated with some plant based milk alternatives.
The table below compares the nutrient contents of different types of plant based milks, both fortified and non fortified, alongside standard cow’s milk and SuperNutrio variants (SKIM, SEMI, WHOLE).
This table includes nutrient values per 100ml and per 250ml serving sizes for each type of milk. Nutrient Reference Values (NRVs) can vary significantly by brand and fortification process for plant based milk. Here averages were taken from Alpro, Oatly, Rude Health and Silk.
As you can see in the comparison SuperNutrio naturally provides significant nutrition and health benefits, compared to standard cow’s milk and plant based alternatives.
[1] Prescott, S. L., D’Adamo, C. R., Holton, K. F., Ortiz, S., Overby, N., & Logan, A. C. (2023). Beyond plants: The ultra processing of global diets is harming the health of people, places, and planet. International journal of environmental research and public health, 20(15), 6461.
[2] Plamada, D., Teleky, B. E., Nemes, S. A., Mitrea, L., Szabo, K., Călinoiu, L. F., … & Nitescu, M. (2023). Plant based dairy alternatives—A future direction to the milky way. Foods, 12(9), 1883.
[3] Townsend, J. R., Kirby, T. O., Sapp, P. A., Gonzalez, A. M., Marshall, T. M., & Esposito, R. (2023). Nutrient synergy: definition, evidence, and future directions. Frontiers in Nutrition, 10.
[4] Kruger, J., Taylor, J. R., Ferruzzi, M. G., & Debelo, H. (2020). What is food‐to‐food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices. Comprehensive Reviews in Food Science and Food Safety, 19(6), 3618 3658.
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[6] Dwyer, J. T., Wiemer, K. L., Dary, O., Keen, C. L., King, J. C., Miller, K. B., … & Bailey, R. L. (2015). Fortification and health: challenges and opportunities. Advances in nutrition, 6(1), 124 131.
[7] Martínez Padilla, E., Li, K., Blok Frandsen, H., Skejovic Joehnke, M., Vargas Bello Pérez, E., & Lykke Petersen, I. (2020). In vitro protein digestibility and fatty acid profile of commercial plant based milk alternatives. Foods, 9(12), 1784.
[8] Badawy, S., Liu, Y., Guo, M., Liu, Z., Xie, C., Marawan, M. A., … & Martínez, M. A. (2023). Conjugated linoleic acid (CLA) as a functional food: Is it beneficial or not? Food Research International, 113158.
[9] Basak, S., & Duttaroy, A. K. (2020). Conjugated linoleic acid and its beneficial effects in obesity, cardiovascular disease, and cancer. Nutrients, 12(7), 1913.
[10] Tognocchi, M., Conte, M., Testai, L., Martucci, M., Serra, A., Salvioli, S., … & Conte, G. (2022). Supplementation of enriched polyunsaturated fatty acids and CLA cheese on high fat diet: Effects on lipid metabolism and fat profile. Foods, 11(3), 398.
[11] Gautam, P. B., Gandhi, K., Sharma, R., Sharma, N., & Mann, B. (2022). Conjugated Linoleic Acid: Synthesis, Physiological, and Functional Aspects. In Functional Dairy Ingredients and Nutraceuticals (pp. 145 169). Apple Academic Press.
[12] McClements, D. J., & Grossmann, L. (2021). The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs. Comprehensive Reviews in Food Science and Food Safety, 20(4), 4049 4100.
[13] Milk fatty acids and potential health benefits: An updated vision ScienceDirect
