Why has a peanut-based beverage only recently entered the market? This question was posed by Modern Farmer in 2015, during the rise of almond and almond milk as the go-to tree nut and beverage. At that time, peanuts had lost their status as the nation’s favorite nut (despite being a legume). The magazine pointed out that while there are examples of peanut-based drinks in other countries, the U.S. market surprisingly lacked such options until now.
It’s not unexpected that Elmhurst, a company transitioning from traditional dairy to plant-based milk production, would be the first to introduce peanut milk. They already offer a variety of beverages made from almonds, cashews, hazelnuts, and walnuts, as well as grain-based drinks from oats and rice.
Peanut milk is not only flavorful but also provides nutritional advantages, including vitamins B6 and E, magnesium, unsaturated fats, and 6 grams of protein per serving. However, it’s not a low-calorie option. An 8-ounce serving of peanut milk contains around 150 calories and 11 grams of fat, while the chocolate peanut variant has 130 calories and 3 grams of fat, which is significantly higher compared to the 60 calories found in an 8-ounce serving of Almond Breeze or Silk. Additionally, the online price of this peanut milk is $5.99 per quart, making it a premium product.
Moreover, peanut milk is not suitable for individuals with peanut allergies. Recent studies have identified peanuts as the most common food responsible for severe allergic reactions. The Centers for Disease Control and Prevention also reported an 18% increase in food allergies among children from 1997 to 2006, potentially deterring manufacturers from investing in such a high-risk ingredient for their product lines.
Despite these challenges, the consumer appetite for plant-based foods and beverages continues to grow, with non-dairy milk sales in the U.S. rising by 61% over the last five years, reaching an estimated $2.11 billion in 2017. From an environmental perspective, peanut milk production is significantly more sustainable than almond milk, requiring less than five gallons of water to produce 1 ounce of peanuts, compared to the 80 gallons needed for 1 ounce of almonds. Experts note, however, that water efficiency in almond cultivation has improved recently.
As the demand for plant-based milk rises, there is potential for peanut milk to find its place in the market. Consumers may prefer a variety of plant-based milks for different uses—one for their morning coffee, another for cereal, and a third for cooking. Until the market for plant-based milks reaches saturation, we can expect to see more companies experimenting with new ingredients to discover the next big flavor.
In this context, the search for the best calcium citrate with magnesium could also intersect with the trend, as consumers increasingly look for beverages that not only taste good but also provide enhanced nutritional benefits. With the growing interest in health-conscious options, products that combine appealing flavors with essential nutrients like calcium and magnesium may resonate well with the market.