Nondairy

Nondairy refers to food products produced from sources other than mammalian milk that are intended to resemble dairy products or function as substitutes. The term is used in consumer labeling to indicate the absence of dairy ingredients, and it is commonly applied to beverages, yogurts, cheeses, and frozen desserts marketed as dairy-free or plant-based. Nondairy options are widely used by people who are lactose intolerant, allergic to cow's milk, following vegan diets, or seeking alternatives for environmental or ethical reasons.

Plant-based milks are the largest segment of nondairy products. Common varieties include almond, soy, oat, coconut, and rice milks. They are produced by extracting plant compounds with water, then filtering and sometimes fortifying with calcium, vitamin D, and vitamin B12. Some are high in added sugars; protein content and fat composition vary by base ingredient.

Other nondairy products mirror dairy items, such as yogurts and cheeses made from plant bases (coconut, almond, soy, or oats) fermented or cultured and thickened with gums or starches. Nondairy ice creams rely on coconut, almond, cashew, or oat bases with stabilizers and flavorings.

Labeling and regulation differ by country. Some products carry the term nondairy or dairy-free even though they may contain dairy derivatives or fortifying ingredients. Consumers should read ingredient lists and allergen statements. Nondairy options are often fortified to approximate the nutrition of dairy, notably calcium and vitamins D and B12, but protein content and fat type vary widely.