Happy World Plant Milk Day!

Did you know that 23% of us Brits have been topping our cereal with plant-based milk in the three months leading up to February this year? We have been milking the vegan trend and to celebrate today, we’re talking all things nutrition!

According to Mintel, millennials are huge drivers in this movement, with 33% of 16-24-year olds opting for an oat milk latte at their local coffee shop. Supporting this, back in July, Nutri-Wales hosted the ‘Is the Future Green for Dairy Products’ at M-Sparc, Anglesey, where plant-based products were a hot topic! Although not overtaking cow’s milk sales, the plant-based milks are here to stay.

Cows and hazelnuts are different in more ways than one…

Plant based milk cannot be considered as a ‘straight swap’ for cows’ milk, as both offer a variety of different nutrients to support a healthy lifestyle. However, we’re going to be exploring what plant-based milks can offer you.

What’s in it for us?

It has been identified that plant-based milk could be beneficial to those suffering from certain deficiencies and diet-related diseases. For example, those who suffer from gastrointestinal disorders or type II diabetes may benefit from consuming rice or oat milk, thanks to their low saturated fat and high fibre content.

Looking to improve your fat intake? Look no further than hemp milk! It’s bursting with essential fatty acids yet low on saturated fat. Whereas almond milk may be appealing to those who are seeking a low-calorie alternative to their usual go-to.

Don’t forget about hazelnut and coconut either! This wonderful plant-based milk is packed with iron and phosphorus yet low in sugar.  





High in calcium (due to fortification)

High in phosphorus

Low in energy

Low in protein


Low in saturated fat

High in fibre

Low in carbohydrate

No natural B12


High in energy

Low in saturated fat

Low in protein

Low in micronutrients unless fortified


High in fibre

Low in sugar

Low in protein

Low in natural occurring magnesium


High in iron and calcium

High in vitamin D

High in saturated fat

Low in carbohydrate


High in unsaturated fatty acid

High in iron and phosphorus

Low in magnesium

Low in protein


Where do we go from here?

The question is, how do we think the market will have changed between now and World Plant Milk Day 2020? We believe the market will continue to grow, as consumer demand is forever increasing. Education around using plant-based products whilst cooking seems to be lacking, with 65% of plant-based milk users confessing that they need more information when it comes to baking a dairy-free Victoria sponge.