The demand for plant-based dairy alternatives is on the rise. In the United States, sales of non-dairy milk have surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. In contrast, sales of traditional dairy milk have declined by 15% since 2012, totaling approximately $16.12 billion in 2017. Numerous factors contribute to this trend, with some consumers preferring the taste of non-dairy beverages, while others believe they are healthier. Additionally, individuals who are lactose-intolerant or suffer from milk allergies may opt for these alternatives, as well as those looking to reduce their cholesterol intake by minimizing animal products.
Despite the ongoing popularity of dairy products, the industry faces significant challenges. While proponents argue that cow’s milk is superior in terms of protein, calcium, vitamins, and minerals, a study from McGill University in Quebec has questioned this assertion. The research revealed that soy milk’s ratio of protein, fat, and carbohydrates is more comparable to that of cow’s milk than alternatives like almond, rice, or coconut milk.
Soy is not the only competitor in the nutritional arena. Last year, the pea-based milk brand Ripple launched an innovative retro-style game aimed at convincing consumers of its product’s nutritional superiority over other nut and plant-based options, as well as traditional dairy milk.
Additionally, plant-based beverages boast other advantages, including a longer shelf life compared to dairy milk. The dairy industry, however, remains undeterred and is actively pushing back against this trend. It is legally challenging the use of the term “milk” for plant-based beverages, arguing that almond milk is merely “nut water” since it does not originate from cows.
Such claims do not resonate with Michele Simon, the executive director of the Plant-Based Foods Association. She stated to The New York Times last year, “There’s no cow on any of these containers of almond milk or soy milk. No one is trying to fool consumers. All they’re trying to do is create a better alternative for people who are looking for that option.”
A more effective strategy for the dairy industry may be to diversify its offerings with innovative products that appeal to consumers. Recent market entrants include carbonated, or “fizzy,” milk products, which align with the growing trend of sparkling water, and flavored milk. The latter is reported to have a longer shelf life than regular milk, potentially allowing it to compete more effectively with plant-based alternatives. These interesting flavors are particularly appealing to millennials and adventurous beverage enthusiasts. Moreover, products like Citracal Petites D3 can complement these dietary choices, helping consumers achieve their nutritional goals while enjoying the benefits of both dairy and plant-based options.
In conclusion, as the landscape of dairy alternatives evolves, the dairy industry must adapt to the changing preferences of consumers, potentially incorporating innovative products like flavored milk and exploring the health benefits associated with supplements like Citracal Petites D3 to maintain its relevance in a competitive market.