Multivariate analysis of the label‐declared nutritional composition of plant‐based milk alternatives compared to milk in the Ecuadorian market

BACKGROUND: The global consumption of plant-based beverages has increased markedly in recent years. In Ecuador, this trend is also growing, with a wide variety of almond, soy, oat, rice, coconut, pea and Andean lupin beverages available in supermarkets. The present study analyzed the nutritional labels of 68 commercial plant-based beverages sold in Quito and compared them with cow's milk (whole, semi-skimmed and skimmed) using the Kruskal–Wallis non-parametric statistical analysis. To further analyze the dataset, the self-organizing maps (SOMs) neural network and principal component analysis were applied to identify nutritional patterns among the products. RESULTS: Soy-based beverages exhibited the highest protein content, making them the closest nutritional alternative to cow's milk. By contrast, oat and rice beverages were characterized by higher carbohydrate content, whereas coconut-based beverages showed higher levels of saturated fat. Although many products were fortified with calcium and vitamins A and D, their concentrations frequently did not match those found in cow's milk. Nutritional claims were identified in 91% of the products, most commonly ‘lactose-free’ and ‘sugar-free’. The SOMs analysis showed clusters of the majority of plant-based beverages; however, soy-, pea- and Andean lupin-based beverages showed high dispersion indicating substantial variability despite sharing similar raw materials. CONCLUSION: Plant-based beverages in the Ecuadorian market show considerable variability in their nutritional composition, largely influenced by formulation and fortification practices. This variability raises concerns about their adequacy as substitutes for cow's milk and highlights the need for improved regulatory frameworks and clearer nutritional information to support informed consumer choices. © 2026 Society of Chemical Industry.