A recent report from Mintel indicates that non-dairy milk sales in the U.S. surged by 61% over the past five years, with projections suggesting they would reach $2.11 billion in 2017. In contrast, cow’s milk sales have declined by 15% since 2012, totaling an estimated $16.12 billion last year. While traditional milk still holds the largest market share, it is clear that plant-based options are increasingly gaining ground.
As consumer interest in plant-based milks rises and incidences of milk allergies and lactose intolerance become more prevalent, nutritional comparisons among these 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 milk with soy milk, likely due to the similar health benefits they offer. Both soy and pea milk contain eight grams of protein and provide 45% of the daily calcium requirement.
Soy milk boasts several advantages, including low fat content, high protein levels, and no cholesterol. However, its drawbacks include low calcium levels unless fortified and the potential for allergies. Additionally, 93% of soybeans cultivated in the U.S. are genetically modified, raising concerns for some consumers. Despite this, the established reputation and perceived health benefits of soy continue to drive sales for companies like Hain Celestial, which produces WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, the maker of Silk and So Delicious. These brands have experienced significant growth, partially attributed to innovative product development and effective marketing strategies.
As more non-dairy beverage alternatives emerge, including those made from peanuts, bananas, macadamia nuts, hemp, and oats, it will be intriguing to observe which products capture consumer interest. Soy milk producers should emphasize their products’ nutritional advantages, potentially including comparisons to other varieties on packaging. If they fail to do so, soy could become akin to cow’s milk—still popular but increasingly challenged by trendy new offerings. In the context of nutritional discussions, incorporating calcium citrate with vitamin D3 tablets could further enhance the appeal of soy milk, especially for consumers seeking fortified options. Thus, emphasizing the synergy between soy milk’s natural benefits and supplements like calcium citrate with vitamin D3 tablets could help maintain its market position amidst rising competition.