"Some people are choosing alternative milks because they feel it might have a better health benefit [for ailments such as digestive issues]."
But Mrs Scrivin warned that people cutting dairy out of the diet should ensure they were getting enough calcium and protein from other sources.
"Most people need to be aware that [alternatives] often aren't as complete as cow's milk and are often lower in protein.
"It's actually taking a big chunk of protein out of your diet, and if you are a growing child or athlete, you need to be aware of it."
And she believed gluten and lactose intolerance was over-diagnosed - and often self-diagnosed.
"You need to get a blood test if you think you have a true intolerance or allergy."
Mrs Scrivin advised choosing calcium and protein fortified alternatives to cow's milk. Organic-certified products posed an even greater risk as it is forbidden to fortify these products.
The biggest risk of cutting out dairy milk was calcium deficiency, which could have grave consequences later in life.
"[Cutting out dairy milk is] not advised for adolescents and growing athletes, as well as children.
"If they are not substituting alternative calcium sources they could run into bone health issues later, especially female athletes.
"If they have gone down that route, often they are also not eating yoghurt and cheese, so where are they getting their calcium from?"
The consequences for women could be osteoporosis and thinning of the bones as young as their early 30s.
And even if you and your family stick with cow's milk, there are an overwhelming number of options.
Fortified milks, although more expensive, are worth it for people who require more calcium or protein in their diet, Mrs Scrivin said.
But when it comes to the average family, regular light blue milk is fine.
Mrs Scrivin - whose own family of two adults and three children goes through 14 litres of milk a week - buys her milk from the dairy at two bottles for $6.
"It comes down to cost with family. You have got to look at the budget side of it."
Tauranga registered dietitian Fiona Boyle, of Food Solutions, said it was crucial that consumers chose calcium-fortified alternatives to dairy, which was traditionally one of the main sources of calcium in the diet.
"There are some products out there that might not have the same calcium that the cows milks would give.
"I'd definitely want to know that the calcium levels are up there. People need to be mindful."
A concern with rice milk was getting enough protein, Mrs Boyle said.
The classic reason for choosing soy and rice milk was to find a lactose-free alternative to dairy milk.
But now even dairy milk was available in lactose-free varieties, she said.
Other reasons for shunning dairy milk was because of a vegetarian or vegan diet, or for health reasons such as irritable bowel syndrome or menopause.
The choice of milk products on the market could be overwhelming for consumers, Ms Boyle said.
But when it comes to choosing a variety of cow's milk, she advised looking at calcium and fat content.
And the cheaper unbranded milk is identical to more expensive brands in fat and calcium content.
"My main concern would be getting calcium in the diet rather than going for protein enriched milks," Ms Boyle said.
"The calcium enriched ones are definitely very beneficial for some people who don't drink a lot of milk. It allows you to get a good calcium intake in a small intake [of milk]."
The recommended calcium intake for a woman aged 19-50 is 1000mg a day, and for women over 51 it increases to 1300mg.
A 250ml glass of calcium-fortified yellow-top milk contains 500mg, while the same amount of green-top milk contains 365mg and blue-top 290mg.
