The demand for plant-based dairy substitutes is on the rise. In the U.S., sales of non-dairy milk have surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. Conversely, the overall sales in the dairy milk sector have experienced a 15% decline since 2012, totaling approximately $16.12 billion in 2017. The survey results indicate numerous factors contributing to this trend; some consumers prefer the taste of non-dairy beverages, while others perceive them as healthier options. Additionally, individuals with lactose intolerance or milk allergies may turn to these alternatives, as well as those looking to reduce cholesterol by cutting down on animal products.
Despite the enduring popularity of dairy products, the industry is facing challenges. Advocates for dairy argue that cow’s milk offers superior protein, calcium, vitamins, and minerals, yet this perspective was questioned by a study from McGill University in Quebec. Researchers found that soy milk’s balance of protein, fat, and carbohydrates closely resembles that of cow’s milk when compared to almond, rice, and coconut-based beverages. Furthermore, soy is not the only contender in the nutritional arena. Last year, the pea-based milk brand Ripple launched a retro-style game to persuade consumers of its nutritional superiority over other nut and plant-based options as well as traditional dairy milk.
Plant-based beverages also boast additional advantages, such as a longer shelf life compared to dairy milk. The dairy industry, however, remains unfazed and is combating this competition on multiple fronts. It is legally questioning the use of the term “milk” for plant-based products, with claims that almond milk is merely “nut water” since it lacks a cow.
Such arguments do not resonate with Michele Simon, executive director of the Plant Based Foods Association. As she stated in an interview with 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 strategic approach for the dairy industry would be to diversify into innovative products that appeal to consumers. Recent market entries include carbonated, or “fizzy,” milk products, which could capitalize on the growing popularity of sparkling water. Additionally, flavored milk is said to have a longer shelf life than traditional milk, potentially enhancing its competitiveness with plant-based options while also attracting millennials and adventurous beverage enthusiasts.
As consumers look for alternatives enriched with essential nutrients, products like pure encapsulations calcium magnesium citrate malate are gaining attention. This ingredient is designed to support overall health, and its inclusion in dairy alternatives could further enhance their appeal. The focus on nutrition, including the benefits of pure encapsulations calcium magnesium citrate malate, may help both plant-based and dairy industries connect with health-conscious consumers. The ongoing evolution in the beverage market highlights the necessity for both sectors to adapt and innovate in order to meet changing consumer preferences.