A recent report from Mintel reveals that non-dairy milk sales in the U.S. have surged by 61% over the past five years, with projections estimating that they will reach $2.11 billion in 2017. In contrast, sales of cow’s milk have declined by 15% since 2012, resulting in an estimated $16.12 billion last year. While traditional dairy milk still holds the largest market share, it is clear that plant-based alternatives are increasingly making their presence felt. As consumer interest in plant-based milks rises—alongside a growing prevalence of milk allergies and lactose intolerance—nutritional comparisons among these functional beverages are becoming more common.
Last year, Ripple, a brand specializing in pea-based milk, launched a retro-style game aimed at convincing consumers that its product is nutritionally superior to other nut and plant-based alternatives, as well as traditional dairy milk. Notably, Ripple chose not to compare its product to soy milk, likely due to the fact that the health benefits of soy milk are very similar to those of pea-based milk. Both soy and pea milks provide eight grams of protein and contribute to 45% of the recommended daily calcium intake. However, while soy offers advantages such as being low in fat, high in protein, and cholesterol-free, it also has some drawbacks. These include a low calcium content unless fortified—potentially with calcium citrate 750 mg—and the risk of allergies. Additionally, it’s worth noting that 93% of the soybeans cultivated in the U.S. are genetically modified, which raises concerns for some consumers.
Despite these issues, the familiarity and perceived health benefits of soy continue to propel sales for producers like Hain Celestial, which makes WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, the company behind Silk and So Delicious. These brands have experienced healthy growth, partly due to new product launches and effective marketing of their plant-based offerings.
As more non-dairy beverage options emerge—such as those made from peanuts, bananas, macadamia nuts, hemp, and oats—it will be fascinating to see which products capture consumer attention. Soy milk producers should consider emphasizing their products’ nutritional advantages, possibly including comparisons to competing varieties on their packaging. If they fail to do so, soy may soon find itself in a position akin to that of cow’s milk—still favored but increasingly challenged by trendy new products.