The popularity of plant-based dairy alternatives 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. In contrast, traditional dairy milk sales have declined by 15% since 2012, totaling approximately $16.12 billion that same year. Various factors contribute to this shift, with some consumers preferring the taste of non-dairy beverages, while others perceive them as healthier options. Additionally, lactose intolerance, milk allergies, and a desire to reduce cholesterol by limiting animal products also drive the trend.
While dairy products remain widely consumed, the industry faces significant challenges. Proponents of cow’s milk argue that it provides superior protein, calcium, vitamins, and minerals; however, a study from McGill University in Quebec has questioned this perspective. The research indicated that soy milk’s balance of protein, fat, and carbohydrates closely resembles that of cow’s milk, outperforming other alternatives like almond, rice, and coconut milk.
Soy isn’t the only contender; last year, the pea-based milk brand Ripple launched a retro-style game to showcase its nutritional superiority over nut and plant-based alternatives, as well as traditional dairy milk. Plant-based beverages also boast advantages such as a longer shelf life compared to their dairy counterparts.
The dairy industry remains resilient and has been countering these challenges on multiple fronts. It is legally contesting the use of the term “milk” for plant-based products, arguing, for example, that almond milk is merely “nut water” since it lacks animal origin. However, Michele Simon, executive director of the Plant Based Foods Association, dismisses such claims. As she explained 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 is its current initiative to diversify and innovate products that appeal to consumers. Recently introduced are carbonated, or “fizzy,” milk products, which could leverage the rising popularity of sparkling water, and flavored milk options. The latter reportedly has a longer shelf life than regular milk, potentially allowing it to compete with plant-based products, and offers intriguing flavors that attract millennials and adventurous drinkers. Additionally, incorporating calcium citrate mg in these innovations could further enhance their appeal by addressing consumers’ nutritional needs. Overall, as the market evolves, the dairy industry must adapt to maintain its relevance in a rapidly changing landscape.