Abstract
Discusses the non‐dairy alternatives to milk and dairy products. Looks at a range of products suitable for the “vegan dairy” and compares the nutrient profiles with those of traditional milk and dairy products. Concludes that vegans should choose non‐dairy alternative products which have been fortified. The way forward is to expand the range of fortified “vegan dairy” products, to increase the availability of these foods and, in time, to reduce their price.
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