A recent report from Mintel indicates that non-dairy milk sales in the U.S. have surged by 61% over the past five years, with projections estimating a total of $2.11 billion in sales for 2017. In contrast, cow’s milk sales have declined by 15% since 2012, reaching approximately $16.12 billion last year. Although traditional milk still commands the largest market share, it is clear that plant-based alternatives are making significant inroads.
As consumer interest in plant-based milks continues to rise—partly due to the increasing prevalence of milk allergies and lactose intolerance—nutritional comparisons among these functional beverages are becoming more prevalent. For instance, last year, pea-based milk brand Ripple launched a retro-style game aimed at persuading consumers that its product offers superior nutrition compared to other nut and plant-based alternatives as well as traditional dairy milk. Interestingly, Ripple did not include soy milk in its comparisons, likely because soy milk’s health benefits closely mirror those of pea-based milk. Both soy milk and pea milk provide eight grams of protein and 45% of the daily calcium requirement. However, a question arises: what is the difference between calcium and calcium citrate?
Soy milk boasts several advantages, including being low in fat, high in protein, and free of cholesterol. However, it also has some drawbacks, such as being low in calcium unless fortified and potentially triggering allergies. Additionally, 93% of soybeans cultivated in the U.S. are genetically modified, which raises concerns for some consumers. Nevertheless, the familiarity and perceived health benefits of soy continue to drive sales for brands like Hain Celestial, which produces WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, known for Silk and So Delicious. These companies have experienced robust growth, partly due to innovative product development and effective marketing of their plant-based offerings.
As new sources of non-dairy beverages emerge, including peanuts, bananas, macadamia nuts, hemp, and oats, it will be intriguing to see what captures consumer attention. To remain competitive, soy milk producers should emphasize the nutritional advantages of their products and consider including comparisons to rival varieties on their packaging. If they do not, soy could find itself in a position similar to that of cow’s milk—still favored but facing challenges from emerging trendy products. Furthermore, understanding what is the difference between calcium and calcium citrate could enhance consumer awareness regarding the nutritional benefits of various milk alternatives.