Dairy Aisle Evolution: Experts Question if ‘Milk’ Needs Redefining
The traditional dairy aisle may be undergoing a significant shift as plant-based milk alternatives increasingly rival—and sometimes outnumber—dairy options, prompting questions about how we define “milk” and its nutritional value.
A recent assessment of the market reveals a growing diversity of options, with some grocery stores now stocking more non-dairy alternatives than traditional cow’s milk. Experts note that consumer choices are driven by factors ranging from plant-based diets and environmental concerns to lactose intolerance. “The question of ‘what’s healthy or not?’ is a personal one,” says Abigail Johnson, an assistant professor and associate director of the Nutrition Coordinating Center at the University of Minnesota School of Public Health. “You need to think about what nutrients you need and consider the milk that can best add those to your diet.” A 2025 study led by Johnson, examining 219 plant-based milk alternatives from 21 brands, found they were generally lower in protein and saturated fatty acids than dairy milk, though 70% were fortified with calcium and vitamin D.
Nutrient content varies significantly between alternative milk types. Soy milk emerges as the most nutritionally similar to dairy, and is the only alternative included in the US dietary guidelines for Americans. Experts like Dr. Joan Sabate, a professor at Loma Linda University, recommend soy milk for children due to its nutritional profile. However, consumers should carefully check labels, as protein levels can differ substantially between brands, and calcium needs aren’t always met without fortification. For those prioritizing protein and minimal sugar, unsweetened pea protein or soy milk are recommended. Understanding food labels is crucial for making informed choices, as detailed in resources from the Food and Drug Administration.
Concerns about seed oils, sometimes added to alternative milks for texture, have surfaced recently, fueled by claims of potential health risks. However, experts like Dana Ellis Hunnes, a senior clinical dietitian at UCLA Health, state that the amounts used in these products are unlikely to be harmful. “Unless people are drinking a half a gallon of these non-dairy milks a day, it’s not something I would be concerned about,” Hunnes said. The increasing popularity of alternative milks reflects a broader trend toward personalized nutrition and dietary flexibility, potentially impacting the future of the dairy industry and agricultural policy.
Officials recommend consumers focus on selecting options they enjoy and that align with their individual dietary needs, rather than fixating on finding a perfect nutritional match to dairy milk.
