- Dairy alternatives
Plant milks
Plant-based beverages made from soy, oat, almond, rice, coconut or other plants. Most are fortified with calcium and vitamins to better resemble the nutrition profile of dairy milk.
About plant milks
Dairy alternatives, made from plants
Plant milks are beverages made by blending or pressing a plant ingredient, soy, oat, almond, rice, macadamia, pea, hemp or coconut, with water and straining off the liquid. They are often referred to as dairy alternatives.
Because most plants don’t naturally contain the same balance of nutrients as cow’s milk, plant milks are often fortified with key nutrients such as calcium, iodine, vitamin B12 and vitamin D to support health.
To ensure you’re getting enough calcium from plant-based milk, the Australian Guide to Healthy Eating recommends aiming for at least 100 mg of calcium per 100 mL.
Meet the plant milks
Tap any plant milk to see how it's made, what it offers nutritionally, and how it compares to dairy on protein.
About plant milks
Aim for 100 mg of calcium per 100 mL
Cow’s milk is naturally rich in calcium. Most plants aren’t, so plant milks are often fortified to match. The Australian Guide to Healthy Eating recommends choosing a plant milk with at least 100 mg of calcium per 100 mL, which is comparable to dairy.
Many plant milks are also fortified with iodine, vitamin B12 and vitamin D, nutrients that are naturally found in dairy but can be harder to get on a fully plant-based diet.
- Calcium≥ 100 mg / 100 mL
- Vitamin B12Often fortified
- Vitamin DOften fortified
- IodineOften fortified
- ProteinHighest in soy & pea
- Added sugarChoose unsweetened
Regulation
How are plant milks regulated?
Plant-based milks are regulated under the Australia New Zealand Food Standards Code, which is administered by Food Standards Australia New Zealand (FSANZ) and must meet strict requirements for food safety, ingredient labelling, nutrition information and allergen declarations.
Many plant-based milks are fortified with nutrients such as calcium, vitamin D and vitamin B12. The Food Standards Code regulates which vitamins and minerals may be added to foods and beverages and the conditions under which they can be used.
Did you know?
Soy was the first widely-consumed plant milk, with origins traced back over 2,000 years in East Asia.
Did you know?
Oat milk's natural sweetness comes from enzymes that break the oat starches down into simple sugars during processing.
Did you know?
When fortified, a glass of soy beverage can deliver a similar amount of calcium and protein to a glass of cow's milk.
Did you know?
When fortified, a glass of soy beverage can deliver a similar amount of calcium and protein to a glass of cow's milk.