The demand for plant-based dairy alternatives continues to surge. In the United States, sales of non-dairy milk have skyrocketed by 61% over the past five years, with estimates predicting they would reach $2.11 billion in 2017. Conversely, the overall sales of dairy milk have seen a decline of 15% since 2012, amounting to approximately $16.12 billion in 2017. According to the findings of a recent survey, numerous factors contribute to this trend; some consumers prefer the taste of non-dairy beverages, while others perceive them as healthier options. Additionally, individuals who are lactose-intolerant or allergic to milk, as well as those aiming to reduce cholesterol by minimizing animal products, are also driving this shift.
While dairy products still maintain significant popularity, the industry faces challenges. Proponents of cow’s milk argue that it is superior in terms of protein, calcium, vitamins, and minerals. However, this notion has been contested by a study from McGill University in Quebec, which revealed that the nutritional profile of soy, in terms of its ratio of protein, fat, and carbohydrates, closely resembles that of cow’s milk compared to almond, rice, and coconut beverages. Notably, soy is not the only contender in the nutritional arena; last year, pea-based milk brand Ripple launched a retro-style game to persuade consumers that its product is nutritionally superior to all other nut and plant-based alternatives, including traditional dairy milk.
Plant-based beverages tout additional benefits as well. They generally have a longer shelf life compared to dairy milk. The dairy industry, however, remains undeterred and is actively challenging the use of the term “milk” for plant-based products, arguing that almond milk is merely “nut water” since it lacks any cow’s contribution. Such claims do not resonate with Michele Simon, executive director of the Plant Based Foods Association. She remarked 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 approach for the dairy industry might be its ongoing efforts to diversify and innovate products that appeal to consumers. Among the latest market introductions are carbonated, or “fizzy,” milk products, which could capitalize on the sparkling water trend, and flavored milk. The latter is reported to have a longer shelf life than regular milk, potentially allowing it to compete with plant-based options in that regard, and its unique flavors are particularly attractive to millennials and adventurous beverage enthusiasts.
Furthermore, as consumers increasingly seek health-conscious options, products like Solgar Calcium Magnesium Citrate with Vitamin D3 gain attention for their nutritional benefits. This product, alongside other innovative dairy alternatives, reflects a growing awareness of dietary needs and preferences, emphasizing the importance of both taste and nutrition in today’s market.
In summary, while the demand for dairy remains significant, the rise of plant-based alternatives, coupled with strategic innovations within the dairy industry, indicates a transformative period in consumer preferences and nutritional choices.