Brussels, 12th, June 2025 –– A new survey conducted by the European Food Information Council (EUFIC) reveals strong support among nutrition professionals in Spain for plant-based dairy alternatives (PBDAs), such as drinks and yoghurts made of legumes (e.g., soy), oats, nuts (e.g., almonds), rice, or coconut, with 88% agreeing that these plant-based alternatives can be part of a healthy diet. In addition, 78% support the inclusion of PBDAs in Spain’s national dietary guidelines. However, opinions varied on whether dietary guidelines should feature only fortified PBDAs or any version.

As more people in Spain and across Europe choose plant-based options, plant-based dairy alternatives, particularly beverages¹, are becoming more popular. Understanding how plant-based dairy alternatives (PBDAs) contribute to a healthy and sustainable diet is, therefore, becoming increasingly important for both consumers and healthcare professionals. While support is strong, perceptions differ on the nutritional value of PBDAs, their specific role in the diet, their need for fortification and their impact on the environment, highlighting the importance of clearer guidance and communication to support informed recommendations.

Key insights from the survey:

• Generally aware about health benefits: Most experts agree that PBDAs are free from lactose (90%) and cholesterol (68%) and recognise that their nutritional value depends on the type of plant used (83%).
• Support for fortification: 81% of nutrition professionals believe PBDAs should be fortified with vitamins and/or minerals.
• Nutritional comparison to dairy varies: About half of the respondents consider PBDAs to be nutritionally equivalent to dairy, particularly when fortified, with the rest viewing them as either superior (15%) or inferior (24%) or saying they do not know (10%).
• Use in practice is widespread: 40% of nutrition professionals who work with clients/patients recommend PBDAs to more than 30% of them.
• Environmental friendliness matters: About half (51%) of respondents believe PBDAs are more environmentally friendly than dairy — and those who hold this view are more likely to support the inclusion of these products in the national dietary guidelines.
• Recommendations driven by health, diversity, and values: Around half of nutrition professionals would recommend PBDAs to increase dietary diversity or address sustainability and ethical concerns. However, most experts (87%) cite managing lactose intolerance, dairy allergies, or supporting vegan and plant-based diets as key reasons.
• Perceptions around price and taste: While most nutrition professionals recognise the health benefits of PBDAs, many (61%) believe they are more expensive than dairy. Opinions on taste are mixed, with 46% disagreeing with the statement that PBDAs are less tasty than dairy.
• Awareness gaps: Perceptions of PBDAs vary widely when it comes to nutritional value, processing, environmental impact, and fortification, highlighting the need for clearer education. For example, while only 17%² of PBDAs on the Spanish market are fortified with key micronutrients like calcium or vitamin D, nutrition professionals estimated this figure at 55% on average, with estimates ranging between 10% and 100%.

"We’re seeing a real shift in how plant-based options are perceived — not just by consumers, but also by the health professionals they trust. This research highlights growing confidence in the role of plant-based dairy alternatives in a healthy diet, while also showing the need for clearer information on nutrition and fortification," said Dr Katerina Palascha, Senior Researcher at EUFIC.

This survey indicates that nutrition professionals’ personal consumption and familiarity with plant-based dairy alternatives significantly shape their attitudes—those who regularly consume PBDAs are more likely to recommend them to clients/patients. This connection underscores the importance of accessible, up-to-date guidance in helping consumers navigate choices and adopt balanced, evidence-based diets.

An overview of the survey results will be presented during the webinar Alternativas de origen vegetal a los lácteos: ¿Qué opinan los dietistas-nutricionistas en España? on June 26, 2025, as part of Alimentando el Cambio—an event organised by Danone in collaboration with EUFIC, that brings together experts, institutions, and the public to discuss healthy and sustainable food systems.

More information and registration details are available on the event website.