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Nutritional Implications of an Increasing Consumption of Non-Dairy Plant-Based Beverages Instead of Cow's Milk in Switzerland

Angelica Sousa and Katrin A Kopf-Bolanz

In Switzerland the consumption of non-dairy plant-based beverages increased (+19%) from 2011 to 2016 whereas the consumption of cow’s milk decreased (-6%). This trend makes it necessary to investigate in detail which products are on the market, what they are composed of and the implications with regard to their nutritional value. The main supermarket chains in Switzerland sell 52 dairy and non-dairy plant-based beverages that were analysed as to their composition (information from the label and nutrient databases) and nutrient content per recommended serving size. This information was correlated to the recommended dietary allowances published by the Swiss Society for Nutrition (SSN), for adults (25-51), children (4-7 years) and toddlers (1-3 years). The main focus was placed on the protein content and amino acid composition of the beverages which is of great importance for different physiological functions. Furthermore, calcium, sugar, and salt content were discussed in detail. Altogether, replacing cow’s milk with non-dairy plant-based beverages leads to a reduced intake of proteins, calcium, certain vitamins and minerals and to an increased intake of added salt. Therefore, such a substitution should be made with precaution and nutrient deficiencies balanced with other food sources.