Plant-Based Dairy Alternatives
- Project start date: 12 September 2020
- Project status: Completed
- Discipline: Nutrition
Research objective
- To provide an overview of the different types and the nutritional content of vegetarian, plant-based dairy alternatives to milk, cheese and yoghurt available online from supermarkets in Ireland and in Northern Ireland.
- To investigate consumer perceptions of the nutritional content of plant-based dairy alternatives, their reported purchase and consumption of these products.
Outputs
Research report
- Title: Plant-based dairy alternatives: Products available in supermarkets on the island of Ireland, and consumer behaviours and perceptions
- Publication date: 3 October 2022
- Summary: This report provides an overview of the different types and the nutritional content of plant-based dairy alternatives to milk, cheese and yogurt, available online from a range of supermarkets on the island of Ireland.
- Findings:
- The audit identified 201 products, the majority of which were milk alternatives:
- The calcium and protein content of the products surveyed ranged widely and products also varied in whether or not they bore claims related to calcium an protein content.
When the plant-based dairy alternative products are profiled according to front-of-pack “traffic light” labelling:
- Milk alternatives tend to be low in fat, saturated fat, sugars and salt.
- Cheese alternative products tend to be high in fat, saturated fat and salt and low in sugars.
- Yoghurt alternatives tend to be low in fat, saturated fat and salt and medium in sugars.
- Thirty-two per cent of products had no data provided on the level of micronutrients.
Comparison with dairy products
- A comparison of the average of the range of plant-based dairy alternatives surveyed shows that they are different from dairy milk, cheese and yoghurt and that there was great variation in the nutritional profile of the samples surveyed.
Consumer survey on plant-based dairy alternatives
- One third of adults on the island of Ireland report that they consume plant-based dairy alternatives, with 10 per cent stating they always consume plant-based dairy alternatives.
- Milk and milk-drink alternatives are the most popular plant-based alternative to dairy.
- Two thirds (71 per cent) of those who report consuming plant-based dairy alternatives do so at least weekly.
- The main reason for choosing plant-based alternatives to diary is “healthier/better for me”, followed by “a change/variety”, “I like the flavour/taste”, “dairy intolerance/unable to have dairy (myself/family member)” and “health reasons (myself/family member)”.
- Half of those who consume the products agree that plant-based alternatives to dairy are better for the environment.
- One quarter (26 per cent) of consumers used the Internet to source information about plant-based dairy alternatives when making the decision to try them.
- Recommendations:
Consumer guidance on dairy foods and alternatives
- The plant-based dairy alternatives that were surveyed ranged in nutritional quality so adjustments may be needed when using these products to directly replace dairy products, due to their differing nutritional profiles.
- Consumers are advised to read labels and look for unsweetened products containing sources of protein and added calcium.
- The “Healthy Eating Guidelines” in Ireland recommend that if choosing plant-based dairy alternatives such as soya milk and yoghurts, choose those with added calcium.
- The “The Eatwell Guide” in Northern Ireland recommends that when eating dairy or plant-based dairy alternatives to choose lower-fat options when possible and for products like yoghurt, check the label and choose those lower in fat and sugars.
- Consult a trusted source of information if you are seeking guidance on eating a balanced diet as a vegetarian, for example safefood: https://www.safefood.net/how-to/vegetarian-diet.
