Fortimel PlantBased Energy

Frailty & DRM



Product description

Fortimel PlantBased Energy is a food for special medical purposes for the dietary management of disease related malnutrition. It is suitable for a vegan diet.

For use under medical supervision only, Fortimel PlantBased Energy is high energy, nutritionally complete, oral nutritional supplement in liquid form, containing minerals, vitamins and trace elements providing 300 kcal, and 12 g protein in 200 ml.

Fortimel PlantBased Energy is specifically formulated with a high energy level to meet the nutritional requirements of patients with disease related malnutrition. Fortimel PlantBased Energy is suitable for a vegan diet and suitable for patients with cow’s milk protein allergy and lactose intolerance. It is also gluten free.

Fortimel PlantBased Energy contains a blend of high quality plant protein made from pea and soy sources, which meets the FAO 2013 recommended amino acid reference pattern for adults and has a PDCAAS of 11,2,3 .

Available in the following flavours: Mango Passionfruit and Mocha.

Product information

Water, maltodextrin, glucose syrup, isomaltulose*, pea protein isolate 4,8%, vegetable oils (rapeseed oil, high oleic sunflower oil, sunflower oil), soy protein isolate 2,1%, calcium citrate, flavourings, emulsifier (soy lecithin), potassium citrate, potassium chloride, magnesium hydrogen phosphate, sodium chloride, choline chloride, acidity regulator (citric acid), potassium hydroxide, calcium hydroxide, L-ascorbic acid, colour (curcumin), ferrous lactate, zinc sulphate, DL-alpha tocopheryl acetate, nicotinamide, calcium D-pantothenate, calcium hydrogen phosphate, copper gluconate, pyridoxine hydrochloride, thiamin hydrochloride, riboflavin, sodium fluoride, retinyl acetate, manganese sulphate, pteroylmonoglutamic acid, sodium selenite, chromium chloride, D-biotin, potassium iodide, phytomenadione, cholecalciferol, cyanocobalamin.

*Isomaltulose is a source of glucose and fructose

Allergy advice: for allergens see ingredients in bold

 Nutritional Information per per 100ml
 Calories, kcal (kJ) 630kJ/150kcal
 Fat: 5.8g (35En%)
 Saturates 0.61g
 Carbohydrate: 18.6g (49En%)
 - Sugars 9.4g
 - Lactose 0g
 Fibre: 0.05g (0En%)
 Protein: 6.0g (16En%)
 Salt: 0.25g
 Vit. A 93.8μg
 Vit. D 2.69μg
 Vit. E 2.45mg (a-TE/ET)
 Vit. K 8.75μg
 Thiamin 0.15mg
 Riboflavin 0.20mg
 Niacin 1.0mg (2.13mg NE/EN)
 Pantothenic acid 0.95mg
 Vit. B6 0.21mg
 Folic acid 41.3μg
 Vit. B 12 0.50μg
 Biotin 6.40μg
 Vit. C 13.8mg
 Minerals and trace elements: 
 Na 101mg (4.39mmol)
 K 222mg (5.67mmol)
 Cl 155mg (4.37mmol)
 Ca 125mg (3.12mmol)
 P 77.2mg (2.49mmol PO4)
 Mg 1.75mg (0.72mmol)
 Fe 2.07mg
 Zn 1.43mg
 Cu 0.20mg
 Mn 0.15mg
 F 0.17mg
 Mo 15.8μg
 Se 8.75μg
 Cr 4.38μg
 l 18.7μg
 Choline 50mg
 Osmolarity 617mOsmol/l

Introducing our first ever plant-based Fortimel

Our Fortimel range is growing! Introducing Fortimel PlantBased Energy, our first ever plant-based oral nutritional supplement (ONS), specifically formulated to support patients with disease related malnutrition who follow a plant-based lifestyle. This high energy, ready to drink ONS is nutritionally complete and made with pea & soy protein making it suitable for vegan diet, cow's milk protein free, lactose free, and gluten free.


Protein Quality in Plant-Based Medical Nutrition

We understand the importance in offering plant based medical nutrition products to the increasing number of patients who embrace a plant-based diet and lifestyle. However, we also understand the necessity of ensuring that protein blends in medical nutrition products are high quality. Click here to learn more about protein quality in medical nutrition, and the quality of the protein blend we’ve used in our new, plant based oral nutritional supplement, Fortimel PlantBased Energy.

Infographic: Protein Quality in Medical Nutrition

This infographic explains protein quality and demonstrates the protein quality of dairy and plant proteins used in medical nutrition assessed using PDCAAS.


  1. Rutherfurd et al. J Nutr. 2015;145:372-9. 
  2. Yang et al. Agro Food Ind Hi Tech. 2012;23:8-10. 
  3. Report of an FAO Expert Consultation. 2013. 

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