A recent study examined the nutritional composition of fermented plant-based yogurt alternatives available in Switzerland and the implications of replacing dairy yogurt with these products. Conducted in 2025, the cross-sectional market survey assessed 98 products found across major Swiss retailers, focusing on their nutrient content and fortification practices.
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The analysis found that soy-based products comprised 36.6% and coconut-based products 26.8% of the available alternatives. Soy yogurt most closely matched dairy yogurt in protein content, offering lower total energy and saturated fat. In contrast, coconut-based alternatives were more calorie-dense, contained higher levels of saturated fat, and provided less protein. Only 18.4% of these products were fortified with micronutrients such as calcium and vitamins B2 and D.
Substitution modeling, using Swiss national consumption data, indicated that replacing dairy yogurt with unfortified plant-based alternatives would likely decrease the intake of several essential micronutrients, including calcium, iodine, phosphorus, zinc, and vitamins A, B2, B5, and B12. Interestingly, the intake of folate increased when soy-based alternatives were substituted.
The findings highlight a significant variability in the nutritional value of fermented plant-based yogurt alternatives and raise concerns about their equivalency to dairy yogurt due to limited fortification. To support a nutritionally adequate shift toward plant-based diets, the study suggests the need for better fortification practices and informed consumer choices.