Group	Number of Products	Group Definition
Almond “milk”	N = 80	Plant-based milk with watery texture manufactured from organic or non-organic almonds with or without sugar, with or without additional flavouring (coffee, chocolate, vanilla), and with or without vitamins and minerals added (calcium, vitamin A, D, E).
Oat “milk”	N = 114	Plant-based milk with watery texture manufactured from organic or non-organic oat with or without sugar, with or without additional flavouring (coffee, chocolate, vanilla), and with or without vitamins and minerals added (calcium, vitamin A, D2, E, B2, B6, B9, B12). This milk was also available as dehydrated oat “milk”.
Soy “milk”	N = 119	Plant-based milk with watery texture manufactured from organic or non-organic soybeans with or without sugar, with or without additional flavouring (coffee, chocolate, vanilla, caramel), and with or without vitamins and minerals added (calcium, vitamin A, D, B2, B9, B12).
Whole milk	N = 79	U.H.T. (Ultra High Temperature)or fresh whole cow milk with or without lactose from organic or non-organic farms, with or without vitamins and minerals added.
Semi-skimmed milk	N = 75	U.H.T. or fresh semi-skimmed cow milk with or without lactose from organic or non-organic farms, with or without vitamins and minerals added.
Skimmed milk	N = 50	U.H.T. or fresh skimmed cow milk with or without lactose from organic or non-organic farms, with or without vitamins and minerals added.
Beef hamburger	N = 7	A round cake of raw minced beef with or without additives.
Chicken hamburger	N = 32	A round cake of raw minced chicken with or without additives.
Pork hamburger	N = 11	A round cake of raw minced pork with or without additives.
Chicken sausage	N = 50	A chicken and/or turkey sausage manufactured from spices, minced meat, and animal fat, with or without other additives (antioxidants, emulsifiers), which are found fresh, cured, or boiled.
Pork sausage	N = 21	A pork sausage manufactured from spices, minced meat, and animal fat, with or without other additives (antioxidants, emulsifiers), fresh, cured or boiled.
Pate	N = 16	A meat paste with high fat content made with seasoned pork liver or poultry liver.
PB “meat”	N = 134	A prepared food specially designed and created to look like, taste like, and cook like conventional meat, hamburgers, and sausages. These products are manufactured by soy (tofu, texturized soy, soybean, tempeh), wheat (gluten), other legumes and cereals, and occasionally albumin egg.
PB “pate alternatives”	N = 64	A plant-based paste made with seasoned vegetables, olives, legumes, nuts, tofu, and texturized soy.
Cheese	N = 16	This group includes a pull of different cheese products: fresh cheese, semi-cured cheese, cured cheese, and cheese spread.
Yoghurt	N = 16	This group includes a pull of different fermented dairy products manufactured by whole, semi-skimmed, or skimmed milk, with or without cream, sugar, and fruit.
PB “cheese alternatives”	N = 21	A product made from a variety of non-dairy and non-animal products, such as nuts, other seeds, legumes, and highly in oil, mainly coconut oil.
PB “yoghurt alternatives”	N = 12	This group includes a pull of different fermented or non-fermented plant-based dairy products manufactured by oat or soy, with or without sugar, flavours, and fruit.