Plant-based milk alternatives: Nutritional values, food safety issues-Insights from Affidia Journal Webinar

On March 13, 2025, we hosted a webinar titled “Plant based milk alternatives: Nutritional value, food safety issues,” gathering experts across nutrition, allergen management, microbiology, and chemical safety. Moderated as a series of expert presentations, the webinar delved into the burgeoning plant based dairy market-examining its health promise alongside overlooked risks.

 

Introduction  

In recent years, plant-based milk alternatives have surged in popularity. In Europe, in 2022, these products accounted for 11% of the total milk sales, representing a value of approximately €2-3 billion (GFIE 2022). The growth trajectory between 2019 and 2022 was impressive, with a 19% increase in Europe and over 30% in the United States, where the market is estimated to be worth $2.6 billion (Plant-Based Foods Association 2021).  

Consumers are drawn to these alternatives for various reasons, including ethical concerns regarding animal welfare, environmental benefits linked to reduced greenhouse gas emissions from livestock, and a perception that plant-based options are safer and healthier. The leading varieties in this category -soy, oat, almond- offer unique benefits, such as high protein quality, creamy texture, and lower calorie content respectively.  

However, while the appeal of plant-based milks is clear, the hidden risks associated with these alternatives are less discussed. Our recent webinar highlighted four critical areas of concern:  

1. Nutritional profiles and health implications - Dr. Sarah E. Nájera Espinosa (London School of Hygiene and Tropical Medicine) opened by comparing nutrient compositions across plant-based milks and cow’s milk.  
2. Allergen risks and labelling challenges - Dr. Bert Popping (FOCOS–Food Orbit) addressed growing concerns around allergens in these products.  
3. Microbial hazards - Dr. Chrysanthi Champidou (Nestlé) outlined microbiological safety considerations.  
4. Chemical contaminants - Prof. Michael Rychlik (TU Munich) specifically addressed mycotoxins and heavy metals contamination.  

... while the appeal of plant-based milks is clear, the hidden risks associated with these alternatives are less discussed.

 

Nutritional and health risks  

As the demand for plant-based milks alternatives continue to surge, the need to evaluate their nutritional and health implications has never been more pressing. Dr. Sarah Nájera Espinosa explored these complexities, highlighting that while plant-based drinks are often marketed as healthier and environmentally friendly options, significant questions regarding their nutritional profiles remain.  

The landscape of plant-based milks is diverse, with various products made from legumes, grains, nuts, and more. A systematic review conducted by Dr. Nájera (Nájera Espinosa et al. 2024) reveals a striking variability in the nutritional content of these products, primarily influenced by their main ingredients and processing methods. However, while soy and almond milks have been studied extensively, newer options such as oat and pea milks lack comprehensive data.  

Unfortified plant-based milks fall short in essential nutrients like calcium and iodine.

All plant-based milks are a good source of fibre and can offer lower in energy density and saturated fat compared