Plant-based chesses and fermented products as dairy alternatives: comparative analysis of labelling

Consumption of dairy products has declined in recent years in Europe, while plant-based alternatives are gaining market share, driven by health, ethical, and environmental concerns. This study aimed to compare the nutritional composition of plant-based products and their animal-based counterparts available on the Spanish market based on labelling. A total of 176 products were evaluated, including cheeses and fermented products, equally distributed between plant- and animal-based origins. Mandatory and voluntary nutritional information, ingredients, fortification, allergens, and labelling claims were analysed. Results revealed that animal-based cheeses contained significantly higher protein and fat levels, whereas plant-based cheeses provided more carbohydrates, often due to starch addition. For fermented products, animal-based yogurts showed higher sugar and protein contents, while plant-based alternatives tended to contain more saturated fats when derived from coconut. Regarding labelling, plant-based products displayed a greater number of voluntary claims––fortification, “vegan” or “gluten-free” indications––mainly linked to health and nutrition, whereas animal-based products were more focused on food safety and origin aspects. Overall, findings highlighted clear nutritional and labelling differences between dairy products of animal and plant origin, reinforcing that plant-based alternatives should not be considered direct nutritional substitutes for traditional dairy at the product level. Instead, both product categories may be considered complementary within a balanced diet, and may coexist in healthy dietary patterns, such as Mediterranean Diet, in which both dairy products as well as plant foods are encouraged.