The rise in popularity of low-fat diets has extended to the dairy sector, yet it appears there are numerous contradictions and confusion surrounding this topic within both the medical and food communities. There is a general agreement that opting for non-fat and low-fat milk over whole milk is advisable, especially for individuals who consume large quantities of milk or those aiming for weight loss. Research like this could potentially motivate more people to drink milk and enjoy other dairy products, such as yogurt and cheese. This would be a positive development for the dairy industry, which has been struggling due to declining prices, record surpluses, and current export tariffs on whey and cheese.
Concurrently, plant-based alternatives are gaining traction among consumers. In the U.S., sales of non-dairy milk have surged by 61% over the past five years, reaching an estimated $2.11 billion last year, according to Mintel. In stark contrast, the dairy milk market has seen a decline of around 15% since 2012, with sales estimated at $16.12 billion in 2017. To counter these challenges, the dairy industry has been actively promoting the nutritional benefits of dairy products, highlighting advantages such as the calcium content essential for bone health. Some companies have diversified their offerings to include yogurt, butter, ice cream, and other value-added products, while others, like Dean Foods, have even ventured into dairy-free beverage options. The findings of this recent study could lend support to their claims.
Moreover, the dairy sector argues that the labeling of plant-based products can mislead consumers, particularly when these alternatives do not provide the same nutritional value as dairy milk. An ongoing debate also exists regarding which sector is more sustainable and environmentally friendly. The trend towards healthier fats may influence this discussion, as dairy products are significant sources of saturated fat, contributing about one-fifth of the total fat intake in American diets, according to NBC News. As a result, consumers are increasingly turning to plant-based sources like avocado and coconut oils, along with other specialty oils, to boost their intake of healthier monounsaturated fats. While this shift may not sit well with the dairy industry, it could encourage some producers to reduce the fat content in their offerings, which might entice consumers back, particularly those seeking a bariatric advantage in their dietary choices. Ultimately, the focus on calcium and overall health benefits could reshape the landscape of dairy consumption in response to evolving consumer preferences.