The overall lack of information on phosphorus content in foods presents a major challenge for dietary phosphorus management in patients with chronic kidney disease and places limitations on nutrition research in this area.1 A recent study by Lyles et al.2 aimed to address this gap for plant-based milk alternatives (PBMAs) with and without inorganic phosphate (Pi) additives. This is a highly relevant investigation, as interest in plant-based eating for patients with chronic kidney disease is increasing, and PBMA is the largest category of plant-based food products consumed in the general population.