Plant-based Alternatives to Dairy

Nutritional considerations

Dr Sue Reeves

Tuesday 16 January 2024 20:00–21:00 GMT

Season 5


Rising interest in sustainability and health has led to an exponential increase in plant-based dairy alternatives due to their lower environmental impact when compared to dairy. However, there have been concerns raised about their nutritional value and their role in food-based dietary guidelines.

In this Journal Club session, we’ll discuss a recently published analysis of plant-based dairy alternatives available in Europe compared to their dairy counterparts. We will explore the findings of this analysis and consider the role of plant-based alternatives in a healthy, sustainable diet.

This session covers:

  • The role of plant-based alternatives to dairy in dietary guidelines
  • The suitability of plant-based drinks as dairy alternatives
  • The macronutrient profiles of plant-based drinks and yoghurts
  • Strengths and limitations and the context of the research

Watch this webinar to

Gain clear understanding of:
  • The role of plant-based drinks in food-based dietary guidelines
  • The suitability of plant-based drinks as dairy alternatives​
Be aware of:
  • The macronutrient profiles of plant-based drinks and yoghurts
  • Strengths and limitations of analyses of food labels
Be able to:
  • Read and critique a scientific paper
  • Consider the context of the research conducted

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Dr Sue Reeves, Head of Undergraduate Studies and Student Experience, Department of Life Sciences, University of Roehampton

Expert speaker

Dr Sue Reeves
Head of Teaching and Learning, University of Roehampton


Dr Sue Reeves is an Associate Professor and the Head of Teaching and Learning in the School of Life and Health Sciences at the University of Roehampton. She has taught Nutrition for over 20 years, and has been an external examiner and advisor on degree programmes in the UK, Singapore and Malaysia. She is a Registered Nutritionist and Fellow of the AfN.

Paper reference

Medici E, Craig WJ, Rowland I. A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe. Nutrients. 2023; 15(15):3415.



Dr Caroline Childs - Lecturer in Nutritional Sciences within Medicine at the University of Southampton

About Journal Club Chair, Dr Pippa Gibson RNutr PhD


Each Journal Club session is chaired by Dr Pippa Gibson.
Pippa gained her BSc from the University of Surrey, before returning to complete her PhD where she studied the role of vitamin D on the progression of paediatric liver disease. After graduating Pippa moved to King’s College London as a post-doctoral research associate investigating the role of interesterified fats on cardiometabolic health before moving into the gastrointestinal health team investigating the role of dietary compounds on constipation and functional bloating. Pippa left academia for industry and joined a contract catering company, Accent Catering, as Head of Nutrition, primarily working in nutrition education in schools to promote healthy messages across all ages. Pippa has recently moved the The British Nutrition Foundation as a Senior Nutrition Scientist. You can find some of Pippa’s work on the MyNutriWeb pages as she regularly contributes to the MyNutriWeb blogs.


Nutrition research reported in the media often highlights mixed or contradictory results between studies. So, as a nutrition professional, how can you ensure you use the strongest available evidence to inform your practice?


This webinar has been approved for CPD by the AfN

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