New surveys conducted by the European Food Information Council (EUFIC) in Spain and Portugal have indicated that there is strong support for plant-based dairy alternatives among nutrition professionals.
In Spain, 88% of professionals agreed that plant-based alternatives can be part of a healthy diet, while 78% supported their inclusion in the national dietary guidelines. Results were similar in Portugal — 93% said plant-based products can be incorporated into healthy diets, and 76% were in favour of their inclusion in dietary guidelines.
However, 81% of nutrition professionals in Spain and 96% in Portugal believed that dairy alternatives should be fortified with vitamins and/or minerals. Furthermore, the vast majority in both countries agreed that the nutritional value of the products depends on the type of plant used.
87% of Spanish experts cite lactose intolerance, dairy allergies, or supporting vegan and plant-based diets as key reasons for recommending plant-based dairy to their patients. In Portugal, 96% mention managing lactose intolerance or dairy allergies, and 86% cite supporting vegan and plant-based diets. About half of professionals in Spain and a third in Portugal also recognise the environmental benefits of milk alternatives.
“A real shift”
Perceptions of nutritional value varied widely — on average, professionals in Spain believed 55% of dairy alternatives in the country were fortified with micronutrients such as calcium or vitamin D, when the real figure is just 17%. On the other hand, 80% of dairy alternatives in Portugal are fortified with these nutrients, but professionals estimated the figure to be just 52%.
61% of experts in Spain and 68% in Portugal said plant-based products are more expensive than conventional dairy. However, 46% in Spain and 41% in Portugal disagreed that plant-based alternatives are less tasty than dairy.
The results come as the plant-based milk market continues to grow — globally, it is forecast to be worth $51.87 billion by 2032.
“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,” said Dr Katerina Palascha, Senior Researcher at EUFIC. “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.”
