Nutrition professionals significantly influence consumer choices, and recent research looks at how perceptions of plant-based dairy alternatives shape their inclusion in a healthy diet. We speak to the European Food Information Council (EUFIC) to learn about challenges and opportunities in this space.
The study examined 259 various Spanish nutrition professionals. It shows that they often misunderstand the nutrient value of plant-based dairy alternatives due to their highly variable nutrient profiles, inconsistent fortification levels, and reliance on food-based dietary guidelines.
Their own habits can shape their advice, and they may exclude children and older adults from consuming plant-based dairy alternatives, the study suggests.
Meanwhile, it warns that nutrition professionals overestimating fortification may cause consumers to miss key nutrients.
Those who recommend plant-based dairy alternatives believe they are more sustainable and promote a diverse diet, as they are another way of consuming legumes and nuts.
Misunderstandings amok
EUFIC’s senior research manager, Dr. Katerina Palascha, tells Nutrition Insight why some nutrition professionals may misunderstand plant-based milks.
“Firstly, their nutrient profile is highly variable, as it depends both on the ingredient they are made from (e.g., soy, oats, or coconuts) and the type of product (e.g., drink, yogurt, or cheese), so they cannot be treated as one homogenous group,” she explains.
“Secondly, their level of fortification can be inconsistent across products and brands. Thirdly, some plant-based dairy alternatives in Spain and Portugal contain a mix of different plant-based sources, further increasing the difficulty of making precise recommendations.”
Palascha adds that some of these professionals may focus more on foods included in food-based dietary guidelines because there is more guidance about them.
The study found that over 70% of professionals want information on fortification, bioavailability, and nutritional composition of plant-based dairy alternatives. Over 60% wanted processing, additives, and environmental impact data.
The availability bias
The research notes that health professionals consider plant-based products compatible with a healthy diet and support their fortification. However, as there is no consensus on their nutritional value compared to dairy products, they believe this brings confusion, including among consumers.
Palascha explains the availability bias and assures: “If they are professional, they are not likely to give advice that goes against the science. But whatever they are familiar with may come more readily to their minds as a potential option, as it does to everyone.”
“Both our study and previous studies show that health professionals who consume plant-based dairy alternatives themselves are more likely to recommend these products to their clients.”
The study found that those who thought PBDA was nutritionally equivalent to dairy recommended it more frequently than those who were uncertain.
Although 34% of the sample would advise plant-based dairy alternatives to all consumers, the majority of nutritionists would, based on particular demographics, such as adults (52%), those on restricted diets (75%), or those who currently use these products (49%).
Other target groups include those with allergies, autoimmune diseases, or digestive problems, or those who value sustainability, and menopausal women.
Age-specific nutrition
Palascha notes that children and older adults need specific nutrients from dairy products, such as protein, calcium, vitamin B12, and iodine. They are also more susceptible to deficiencies in these nutrients.
“Given that milk and dairy tend to provide more bioavailable sources of these nutrients than plant-based dairy alternatives, it needs to be considered whether making PDBA recommendations for these groups may potentially increase the risk of these deficiencies.”
The study shows that most nutrition professionals thought plant-based dairy alternatives were most frequently fortified with calcium (92%), vitamin D (85%), and vitamin B12 (61%), but this is an overestimation.
According to Palascha, consumers may not be aware that nutrients added to products tend to be less bioavailable than the same nutrient level that is found in food.
“This is normally not a problem in a balanced, varied diet, but it can be a problem otherwise. But if consumers think they are absorbing more of a nutrient than they are, they may not seek other sources of the same nutrients, which can lead to a nutrient deficiency.”
Previous research shows that animal protein helps early life survival, while plant-based protein is more linked to adult longevity and overall life expectancy.
Question of sustainability
The study reveals that nutrition professionals are curious to learn more about the environmental impact of plant-based dairy alternatives. This highlights the importance of transparency in informing dietary guidelines and supporting professional recommendations.
Those who saw plant-based dairy alternatives as more environmentally friendly than dairy and believed they could completely replace dairy when fortified strongly supported their inclusion in the Spanish dietary guidelines.
Palascha believes that the decision to use plant-based milk is personal. “Since it is possible to have a nutritious diet that is also environmentally friendly, there is no need to have a trade-off between environmental and personal health.”
“Effective fortification of plant-based dairy alternatives presents both a challenge and an opportunity to deliver products that are both nutritionally adequate and environmentally friendly,” she concludes.
Alpro funded the research, which was carried out independently by EUFIC from February to August 2025.
In July, the UK called for better plant-based milk fortification. Despite growing consumer interest in these alternatives, the UK’s Scientific Advisory Committee on Nutrition and the Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment concluded that no almond, oat, or soy drink available in the UK was nutritionally equivalent to cow milk as of early 2022.
