How do dairy alternatives compare to cow’s milk?

Dairy alternatives are generally derived from plant based ingredients such as soya, rice, almond, oat, coconut, hazelnut or hemp. While they are sometimes used as a replacement for cow’s milk, they are not nutritionally equivalent. The main difference is that the dairy alternatives are often fortified with calcium and vitamin B12, while dairy milk is a natural source of calcium and a matrix of other micronutrients (including riboflavin, vitamin B12, iodine, potassium and phosphorus).

Whole milk is generally higher in calories and fat than the alternatives but semi-skimmed and skimmed milk are comparable. Dairy milk is naturally higher in protein at about 3.5 %. The alternatives are generally around 0.5 % protein, with the exception of soya at around 3 %. Some alternatives have added sugar, while lactose (milk sugar) is naturally occurring. Other differences include price, number of ingredients and country of origin.

Dairy alternatives are generally more expensive and are composed of a number of ingredients from different countries. Irish milk is a single natural product, largely produced from pasture-based cows.