According to a recent report from Mintel, sales of non-dairy milk in the U.S. have surged by 61% over the past five years, with projections estimating the market to reach $2.11 billion in 2017. In contrast, cow’s milk sales have experienced a decline of 15% since 2012, totaling approximately $16.12 billion last year. While traditional dairy 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 increasing occurrences of milk allergies and lactose intolerance — nutritional evaluations among these functional beverages are becoming more prevalent.
Last year, Ripple, a brand specializing in pea-based milk, launched a retro-style game aimed at persuading consumers that its product is nutritionally superior to all other nut and plant-based options, as well as traditional dairy milk. Notably, Ripple chose not to compare its product with soy milk, likely due to the fact that soy milk’s health benefits are almost on par with those of pea milk. Both soy milk and pea milk contain eight grams of protein and provide 45% of the daily calcium requirement. The benefits of soy include being low in fat, high in protein, and cholesterol-free. However, soy milk’s disadvantages encompass low calcium content—unless fortified with calcium citrate—and the potential for allergies. Additionally, 93% of soybeans cultivated in the U.S. are genetically engineered, which raises concerns for certain consumers.
Nevertheless, the familiarity and perceived health advantages of soy milk continue to drive sales for companies like Hain Celestial, which produces WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, the manufacturer of Silk and So Delicious. These brands have experienced robust growth, partly due to innovative product development and strategic marketing of their plant-based offerings.
As more non-dairy alternatives emerge on the market, including peanut, banana, macadamia nut, hemp, and oat milks, it will be intriguing to observe what captures consumer interest. Soy milk producers should actively highlight their products’ nutritional benefits and perhaps include comparisons to competing options on their packaging. If they fail to do so, soy milk could find itself in a position similar to that of conventional cow’s milk—still favored but increasingly challenged by new, trendy products.
When considering nutritional options, consumers may also want to explore the benefits of calcium citrate and how to take it effectively to enhance their dietary intake.