Plant-based dairy gains mainstream appeal for health and digestion

A new study by Danone shows that health, taste, and ease of digestion are the top reasons consumers select plant-based dairy alternatives, fundamentally altering how these products integrate into daily meals. The research contradicts the assumption that plant-based foods remain a specialized segment, as more than half of consumers now incorporate them into their routines.

The investigation, carried out with Ipsos, examined the habits of 42,000 adults across 15 countries and analyzed responses from 2,500 regular users of plant-based drinks. According to the data, 61% of participants consume plant-based yogurt alternatives, while 59% regularly drink plant-based beverages. Among those who use these products, 42% include them in their diet more than once a week.

Health remains the primary motivation, with 42% of respondents citing it as their main reason, followed by taste (35%), naturalness (34%), and ease of digestion (32%). A quarter of those emphasizing health specifically noted gut health support as a decisive factor. The absence of lactose in these alternatives contributes to their perceived digestibility, though the study points out that self-reported lactose intolerance often surpasses medically confirmed cases.

Guillaume Millet, vice president of Danone’s European plant-based division, stated that the data refutes the idea that plant-based foods are still a minor market.

Digestive comfort is a key motivator, especially among individuals with food intolerances or digestive challenges. Giuseppe Battaini, Danone’s senior director of nutrition, observed that 92% of regular plant-based drink users in the U.S., U.K., and Germany describe these products as easy to digest, while 88% say they feel “light on the stomach.” The study suggests that variations in protein composition, energy density, and fat content influence how heavy or light a product feels during digestion.

Fiber gap drives product innovation

However, fiber remains a significant dietary shortfall. Battaini noted that consumer interest in fiber is at its highest due to its proven benefits for gut and metabolic health, yet most adults still fall short of recommended daily intake. Danone is addressing this by enriching products like its Alpro oat range, which provides fiber alongside essential nutrients in breakfast options.

Age affects consumption patterns. Younger adults—63% of Gen Z and 62% of Millennials—adopt plant-based foods more frequently than the general population (55%). While older consumers (ages 45–65) prioritize health and digestibility, younger generations seek convenience and functional benefits. Millet described this trend as a shift away from restrictive diets toward “mindful, balanced” eating.

Danone is applying these insights to refine its product development. The company recently introduced Alpro Meal To Go, a portable option containing 20 grams of plant protein, 26 vitamins and minerals, and fiber, without artificial sweeteners. Millet stressed that not all plant-based products are equivalent, and Danone focuses on those balancing taste with nutritional value.

Flexitarians adopt digestibility benefits

Regular users increasingly view these alternatives as complementary additions rather than direct replacements for traditional dairy. The perception of plant-based products as “easy to digest” and “light on the stomach” extends beyond those with dietary restrictions. Research shows that omnivores and flexitarians, who do not adhere to strict plant-based diets, also prioritize digestibility when selecting these options. This indicates that the appeal lies in enhancing dietary variety without eliminating other foods.

Battaini explained that the “naturally light” sensation of plant-based drinks and yogurts stems from their composition. Differences in protein structure, energy density, and fat content affect how quickly or slowly they move through the digestive system. For example, plant proteins from oats or almonds may break down more gradually than whey or casein in dairy, potentially reducing bloating or heaviness. The study authors noted that while lactose absence plays a role, other factors, such as fiber content and prebiotic compounds, also influence perceived digestibility. These elements may support gut microbiome diversity, further reinforcing the products’ health advantages.