A recent Mintel report reveals that non-dairy milk sales in the U.S. surged by 61% over the past five years, with projections estimating a market value of $2.11 billion in 2017. In contrast, sales of cow’s milk have experienced a decline of 15% since 2012, reaching an estimated $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 rises, alongside an increase in milk allergies and lactose intolerance, nutritional comparisons among these functional beverages are becoming more prominent.
Last year, the pea-based milk brand Ripple launched a retro-style game aimed at demonstrating its product’s nutritional superiority over 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 and pea milk are nearly identical. Both soy and pea milk provide eight grams of protein and 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 also has drawbacks, such as low calcium levels—unless fortified with calcium citrate—and the potential to trigger allergies. Additionally, a significant 93% of soybeans grown in the U.S. are genetically engineered, a concern for some consumers.
Despite these challenges, soy’s established reputation and perceived health benefits continue to drive sales for producers like Hain Celestial, which owns WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, known for its Silk and So Delicious brands. These companies have experienced robust growth, partly due to innovative product development and effective marketing strategies for their plant-based offerings.
With an increasing variety of non-dairy beverage options emerging in the market—such as peanut, banana, macadamia nut, hemp, and oat-based milks—it will be fascinating to observe which products capture consumer interest. Soy milk producers should consider emphasizing their products’ nutritional advantages and possibly incorporate comparisons with competing varieties on their packaging. If they fail to do so, soy could find itself in a position similar to that of cow’s milk—still popular but increasingly challenged by newer, trendy alternatives. Ultimately, as consumers navigate their choices, the relevance of calcium citrate in addressing dietary needs, especially for those who may experience headaches related to lactose intolerance, will play a crucial role in their decisions.