Diary Product Comparison Table

Slide Content

The slide presents a comparative analysis of different dairy and plant-based milk products in terms of nutritional content: cow milk, soy milk, almond milk, coconut milk, and oat milk. The attributes compared across these products are lactose content, calcium, protein, and calorie count. Cow milk contains lactose and is high in calcium and protein but not low in calories. Soy milk lacks lactose and is high in protein, with low calories, missing out on calcium. Almond milk is only low in calories, while coconut milk shares soy's traits but is not high in protein. Oat milk is distinguished by being high in calcium and low in calories but contains neither lactose nor is high in protein.

Graphical Look

• The slide background is white, providing a clean and stark canvas for the content.
• The title is displayed at the top in bold, dark font.
• Beneath the title is a subtitle that provides context to the comparison being shown.
• Five columns represent different types of milk, each with a distinct colored header and associated icon.
• Icons are encircled and represent a milk carton for cow, soybeans for soy, nuts for almond, a coconut for coconut, and oats for oat milk.
• Attributes are listed on the left with rows separated by dashed lines, and each attribute is paired with an associated icon, such as a milk bottle for lactose.
• Check (✓) and cross (✖) marks indicate the presence or absence of each attribute in the milk types shown.
• The check marks are green, and the cross marks are red, facilitating quick visual assessment.

The overall look of the slide is structured and colorful, with a clear visual hierarchy that guides the viewer's eye from the milk types to the corresponding attributes with simple symbolic representations.

Use Cases

• In a nutritional seminar or workshop to compare the benefits of various milk products.
• As part of a marketing presentation for a dairy or plant-based beverage company to highlight their product's advantages over competitors.
• In an educational setting, such as a class on dietetics or food science, to discuss the nutritional differences between milk alternatives.
• During a sales pitch or investor meeting for a startup focused on dairy alternatives, emphasizing the unique selling points of their product line.