Flavoured Milk & Plant Milk

Peak industry body representing the $7 billion non-alcoholic beverages industry.

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Flavoured milk originally consisted of cow's milk combined with sugar, flavourings and/or colouring. Today, this category also includes milk alternatives, derived from legumes, cereals, nuts or seeds.

The Australian Dietary Guidelines (2013) state that more Australians should consume ‘core’ dairy products. Core dairy beverages include milk-based dairy and milk alternatives, as long as they meet the definitions set in the Food Standards Code.

Flavoured milk and plant milk can provide essential nutrients including calcium, protein, vitamin D, vitamin A, vitamin B12, potassium, phosphorus, riboflavin and niacin.

The fat content of flavoured milk and flavoured plant milk vary depending on the type of milk used.

  • Consuming dairy has a positive effect on bone health, cardiovascular disease, metabolic conditions and some cancers
  • Dairy is an important source of essential nutrients, including calcium
  • Only 14% of males and 6% of females between 19-50 years of age typically consumed their recommended daily intake of milk, yoghurt, cheese or alternatives per day

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