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Dairy product consumption has been linked to health benefits, from lowering blood pressure and LDL cholesterol, to preventing type II diabetes and obesity (1). Low dairy intake is likely to impact on iodine intake, and also other nutrients, such as calcium and vitamin B12; it is therefore important that nutritionally-sound alternatives (such as plant-based milk and fortified products) are made available to the rising population excluding dairy from their diet. New concerns, such as sustainability, and environmental impact, combined to poor knowledge of the nutritional composition of dairy products must be considered when developing public health interventions aiming to increase dairy consumption. 1.