According to Gram Research analysis of 98 plant-based yogurt products in Swiss stores, most plant-based yogurts are not nutritionally equivalent to dairy yogurt. Only 18.4% of products were fortified with added vitamins and minerals, and switching from dairy to unfortified plant-based yogurt reduced intake of eight important nutrients including calcium, vitamin B12, and zinc. Soy-based plant-based yogurts came closest to matching dairy yogurt’s nutrition, while coconut-based alternatives were higher in calories and saturated fat but lower in protein.
A new study from Switzerland looked at 98 plant-based yogurt products on store shelves and compared them to regular dairy yogurt. Researchers found that most plant-based yogurts—especially coconut-based ones—don’t have the same nutrients as dairy yogurt. Only about 1 in 5 products added extra vitamins and minerals. If you switch from dairy yogurt to plant-based versions without checking labels, you might miss out on important nutrients like calcium, vitamin B12, and zinc. The good news: soy-based yogurts come closest to matching dairy yogurt’s nutrition.
Key Statistics
A 2025 cross-sectional analysis of 98 fermented plant-based yogurt products in Swiss supermarkets found that only 18.4% were fortified with added micronutrients, meaning 4 out of 5 products lacked added vitamins and minerals.
According to the Swiss market analysis, soy-based plant-based yogurts comprised 36.6% of available products and most closely approximated dairy yogurt in protein content while providing lower total energy and saturated fat.
A 2025 Swiss market study using substitution modeling showed that replacing dairy yogurt with unfortified plant-based alternatives reduced intake of eight nutrients including calcium, iodine, phosphorus, zinc, and vitamins A, B2, B5, and B12.
The 2025 Swiss yogurt market analysis found that coconut-based plant-based alternatives (26.8% of products) were more energy-dense and higher in saturated fat than dairy yogurt while containing significantly less protein.
The Quick Take
- What they studied: Whether plant-based yogurt alternatives sold in Swiss stores have the same nutrients as regular dairy yogurt
- Who participated: Researchers analyzed 98 fermented plant-based yogurt products found in major Swiss supermarkets during 2025, including soy-based, coconut-based, and other plant-based varieties
- Key finding: Only 18.4% of plant-based yogurt products were fortified with added vitamins and minerals, and switching from dairy yogurt to unfortified plant-based versions reduced intake of 8 important nutrients including calcium, vitamin B12, and zinc
- What it means for you: If you’re switching to plant-based yogurt, choose soy-based options when possible and look for products labeled as ‘fortified’ with calcium and vitamin B12. Don’t assume all plant-based yogurts are nutritionally equivalent to dairy yogurt
The Research Details
Researchers conducted what’s called a ‘market survey’ in 2025, visiting major supermarkets across Switzerland and collecting information about every fermented plant-based yogurt product they could find. They recorded the nutrition facts from product labels, paying special attention to which products had added vitamins and minerals (called ‘fortification’). This is a straightforward approach—they weren’t testing products in a lab or following people over time, just documenting what was actually available for purchase.
After collecting all this label information, the researchers used computer models to predict what would happen to people’s nutrient intake if they completely replaced their dairy yogurt with plant-based alternatives. They compared this against Switzerland’s official nutrition guidelines and food consumption data to see which nutrients might be missing. This type of ‘substitution modeling’ helps researchers understand real-world health impacts without needing to feed people different yogurts for months.
This research approach is important because it shows what’s actually happening in real stores where real people shop. Rather than studying one perfect product in a lab, the researchers looked at the messy reality of the marketplace—products with different ingredients, different fortification levels, and different nutritional profiles all sitting on the same shelf. This helps consumers and health professionals understand whether they can simply swap plant-based for dairy yogurt without losing important nutrients.
This study has several strengths: it examined a large number of products (98), it was conducted recently (2025), and it used official Swiss nutrition data and guidelines. However, the study only looked at products available in Switzerland, so results may differ in other countries. The researchers relied on product labels for nutrition information, which is accurate but means they couldn’t verify if products actually contained what labels claimed. The study is descriptive rather than experimental, meaning it shows what exists but can’t prove that switching yogurts causes specific health problems.
What the Results Show
The Swiss market for plant-based yogurt is dominated by two types: soy-based products (36.6% of all products found) and coconut-based products (26.8%). These two categories made up nearly two-thirds of all plant-based yogurt options available.
When researchers compared these products to regular dairy yogurt, they found important differences. Soy-based yogurts came closest to matching dairy yogurt—they had similar amounts of protein and less saturated fat and calories than dairy. However, coconut-based yogurts were actually higher in calories and saturated fat than dairy yogurt while having much less protein.
The biggest problem was fortification: only 18.4% of the 98 products studied had added vitamins and minerals. This means 4 out of 5 plant-based yogurts on Swiss shelves were missing nutrients that dairy yogurt naturally contains. When researchers modeled what would happen if someone completely replaced dairy yogurt with these unfortified plant-based versions, they found significant drops in eight important nutrients: calcium, iodine, phosphorus, zinc, vitamins A, B2, B5, and B12. The only nutrient that actually increased was folate, but only when using soy-based alternatives.
The study revealed substantial variation in nutritional composition across products. Some plant-based yogurts were fortified with multiple micronutrients while others had none. Soy-based products showed the most consistent nutritional profile closest to dairy yogurt. Coconut-based alternatives showed the widest nutritional gaps, particularly in protein content. The research also highlighted that current fortification practices are inconsistent—there’s no standard approach to which nutrients manufacturers choose to add, meaning consumers cannot rely on consistent nutrition across different brands.
This study aligns with previous research showing that plant-based dairy alternatives require careful selection and often need fortification to match dairy products nutritionally. However, this is the first comprehensive market analysis of fermented plant-based yogurt alternatives specifically in Switzerland, providing current, location-specific data. Previous studies have examined individual products or broader dairy alternatives; this research fills a gap by systematically analyzing what’s actually available to Swiss consumers in 2025.
The study only examined products available in Switzerland, so findings may not apply to other countries with different product availability and fortification regulations. Researchers relied entirely on product label information rather than independently testing products, so they couldn’t verify accuracy of claimed nutrients. The study is descriptive—it shows what products exist and their composition but cannot prove that consuming these products causes specific health outcomes. The research doesn’t account for individual dietary patterns or whether people actually eat enough yogurt for these nutritional differences to matter significantly. Finally, the study was conducted at one point in time (2025), so product availability and formulations may change.
The Bottom Line
If you eat plant-based yogurt: (1) Choose soy-based options over coconut-based when possible—they’re nutritionally closer to dairy yogurt. (2) Look for products labeled ‘fortified’ with calcium and vitamin B12. (3) Don’t assume all plant-based yogurts are nutritionally equivalent to dairy yogurt. (4) Consider eating other foods rich in the nutrients that plant-based yogurts lack, such as leafy greens for calcium and fortified plant milks for B12. These recommendations are based on solid evidence from this market analysis.
This research matters most for people who are switching from dairy to plant-based yogurt, whether for environmental, ethical, or allergy reasons. It’s particularly important for vegans and vegetarians who rely on plant-based products as primary protein and nutrient sources. Parents choosing yogurt for children should pay special attention, as growing kids need consistent calcium and B12. People with specific nutrient deficiencies should be especially careful about product selection. However, if you’re only occasionally eating plant-based yogurt while eating dairy products and other nutrient-rich foods, the impact is likely minimal.
Nutrient deficiencies don’t develop overnight. If you switch to unfortified plant-based yogurt, it may take weeks to months before you notice any effects, depending on your overall diet and which nutrients you’re missing. Calcium and vitamin B12 deficiencies develop slowly but can cause serious problems if they persist for years. You won’t see immediate benefits from switching to fortified products, but consistent consumption of properly fortified plant-based yogurt can help maintain adequate nutrient levels over time.
Frequently Asked Questions
Is plant-based yogurt as healthy as regular dairy yogurt?
Not necessarily. A 2025 Swiss market analysis of 98 products found that unfortified plant-based yogurts lack eight important nutrients found in dairy yogurt, including calcium and vitamin B12. Only 18.4% of plant-based yogurts were fortified, so you need to check labels carefully.
Which type of plant-based yogurt is most nutritious?
Soy-based plant-based yogurts most closely match dairy yogurt’s nutrition, with similar protein content and lower calories and saturated fat. Coconut-based alternatives are higher in calories and saturated fat but lower in protein, according to the 2025 Swiss market study.
What nutrients am I missing if I switch to plant-based yogurt?
A 2025 Swiss market analysis found that switching to unfortified plant-based yogurt reduces intake of calcium, iodine, phosphorus, zinc, vitamins A, B2, B5, and B12. Look for fortified products or eat other foods providing these nutrients.
How can I make sure my plant-based yogurt has enough nutrients?
Choose soy-based products over coconut-based, and always look for the word ‘fortified’ on the label, particularly for calcium and vitamin B12. A 2025 Swiss study found only 18.4% of plant-based yogurts were fortified, so label-checking is essential.
Do I need to take supplements if I eat plant-based yogurt?
Not necessarily if you choose fortified plant-based yogurt and eat other nutrient-rich foods. However, if you rely heavily on unfortified plant-based yogurt as a primary nutrient source, you may need supplements for vitamin B12 and other nutrients, especially if you follow a fully plant-based diet.
Want to Apply This Research?
- When logging yogurt consumption, note whether it’s dairy or plant-based and whether the plant-based version is fortified. Track weekly intake of calcium and vitamin B12 from all sources to ensure you’re meeting daily targets (1000-1200mg calcium, 2.4mcg B12 for adults)
- Create a ‘safe yogurt list’ in your app of fortified plant-based products you’ve verified, making it easy to choose nutritionally adequate options when shopping. Set a weekly reminder to check that your total calcium and B12 intake from all foods meets recommended levels
- Monthly, review your app’s nutrient tracking to ensure plant-based yogurt consumption isn’t creating gaps in calcium, B12, zinc, or vitamin A. If gaps appear, either switch to fortified products or increase intake of other foods providing these nutrients
This research describes the nutritional composition of plant-based yogurt products available in Switzerland and does not constitute medical advice. Individual nutritional needs vary based on age, health status, and overall diet. If you have specific nutrient deficiencies, allergies, or dietary restrictions, consult with a registered dietitian or healthcare provider before making significant dietary changes. This study is observational and based on product label information; it does not prove that consuming these products causes specific health outcomes. Always read product labels carefully and choose fortified options when available.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.