The availability of plant-based meat and dairy alternatives in the Australian food supply has increased substantially in recent years. However, a lack of relevant food composition data has limited the assessment of their contribution to nutrient intakes and the development of evidence to inform public health policy and dietary recommendations. We aimed to generate analytical food composition data for selected plant-based alternatives available in Australia and to compare them with public health recommendations. Food and beverage samples (88 primary samples) were purchased in Melbourne, Australia, and transported to the National Measurement Institute for preparation and analysis. One composite analytical sample was prepared for each of nine product categories of plant-based meat and dairy alternatives (unflavoured tempeh, unflavoured silken/soft tofu, falafel, canned lentils, canned cannellini beans, canned flavoured beans, coconut oil cheese, flavoured oat beverages, unflavoured oat beverages). For each composite sample, 66 nutrient components were measured using established methods used previously to update Food Standards Australia New Zealand’s data holdings (1), resulting in 726 component values. The generated data were compared to acceptable macronutrient distribution ranges (AMDR), suggested dietary targets (SDT), and recommended dietary intake (RDI) values from the Nutrient Reference Values for Australia and New Zealand (2). Saturated fat composition was compared to World Health Organization (WHO) recommendations to prevent chronic diseases (3), and Schedule 4 of the Australia New Zealand Food Standards Code was used to evaluate composition data against a range of nutrition, health, and related claims (4). Our findings showed that few product categories were within AMDR for protein, fat, linoleic acid, a-linoleic acid, or carbohydrates. All product categories were within the WHO recommendations for saturated fat (<10% energy), except coconut oil cheese, which comprised 61% energy from saturated fat. Falafel and flavoured canned beans were the greatest contributors of sodium, with one serve providing 41% or 23% of the SDT, respectively. Tempeh had the greatest contribution to the RDI for protein, with one serve totalling 36-63% of the RDI, depending on age and sex. After comparison to claim eligibility, falafel was a ‘good source’ of dietary fibre, while tempeh, flavoured beans and cannellini beans were ‘excellent sources’ of dietary fibre. All products, except falafel and coconut cheese, were ‘low’ in saturated and trans fatty acids. All products met the criteria to be ‘low’ in sugar, except for the flavoured oat beverage. These new data provide insights into the composition of plant-based items available in the Australian food supply. The results highlight the nutritional benefits of these foods, as well as nutrients of concern. Future studies could include a wider range of nutrients and explore opportunities for product reformulation to improve the healthiness of plant-based alternatives.