Should plant-based milk, cheese and yoghurt alternatives be required to contain added key nutrients when replacing conventional dairy products?

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Should plant-based milk, cheese and yoghurt alternatives be required to contain added key nutrients when replacing conventional dairy products?

RESEARCH LANE UK researchers modelled nutritional changes when dairy foods are replaced with plant alternatives. They studied iodine, calcium, vitamin B12 and riboflavin intake. Some unfortified alternatives contained much less of these nutrients. The study does not show that every vegan diet causes a deficiency. Researchers suggested improved fortification as a possible safeguard.

https://www.qub.ac.uk/News/Allnews/2026/Unfortifiedplant-baseddairyalternativesmayfailtoprovidekeynutrients.html https://medicalxpress.com/news/2026-11-dairy-products-unfortified-based-alternatives.html https://www.theguardian.com/science/2026/nov/04/swapping-dairy-milk-cheese-yoghurt-plant-based-vegan-alternatives-deficiencies-micronutrients-iodine https://health.yahoo.com/wellness/nutrition/articles/dropping-dairy-milk-vegan-bad-223000227.html

Food safety & quality standards

Should plant-based milk, cheese and yoghurt alternatives be required to contain added key nutrients when replacing conventional dairy products?

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