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 they will reach $2.11 billion in 2017. In contrast, sales of cow’s milk have declined by 15% since 2012, totaling approximately $16.12 billion last year. While traditional milk still holds the largest market share, it is clear that plant-based alternatives are increasingly gaining ground. As consumer interest in plant-based milks rises—alongside the 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 persuading 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 against soy milk, likely due to the fact that the health benefits of soy are nearly equivalent to those of pea milk. Both soy milk and pea milk contain eight grams of protein and provide 45% of the daily recommended calcium intake.

Soy milk boasts several advantages, including being low in fat, high in protein, and cholesterol-free. However, it does have some drawbacks, such as low calcium content—unless fortified with calcium carbonate or calcium citrate—and a potential for allergies. Furthermore, 93% of soybeans grown in the U.S. are genetically modified, which raises concerns for certain consumers. Nonetheless, soy’s familiarity and perceived health benefits continue to support sales for producers like Hain Celestial, known for WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, which manufactures Silk and So Delicious. These companies have experienced robust growth, partly driven by innovative product development and effective marketing of their plant-based offerings.

As more non-dairy beverage alternatives emerge, such as those made from peanuts, bananas, macadamia nuts, hemp, and oats, it will be intriguing to observe what captivates consumer interest. Soy milk producers should consider emphasizing the nutritional advantages of their products and possibly include comparisons to competing varieties on their packaging. If they do not take action, soy milk may soon find itself in a position similar to that of traditional cow’s milk—still popular but facing challenges from newer, trendy products.