A recent report from Mintel highlights that non-dairy milk sales in the U.S. surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. In contrast, cow’s milk sales have declined by 15% since 2012, totaling approximately $16.12 billion last year. Although traditional milk still commands the largest market share, it’s clear that plant-based alternatives are making significant inroads. As consumer demand for plant-based milks rises—alongside increasing occurrences of milk allergies and lactose intolerance—nutritional assessments among these functional beverages are becoming more prevalent.
Last year, the pea-based milk brand Ripple launched a retro-style game aimed at persuading consumers that its product is nutritionally superior to other nut and plant-based alternatives, as well as to traditional dairy milk. Notably, Ripple chose not to compare its product to soy milk, likely due to the fact that soy milk offers health benefits very similar to those of pea milk. Both soy and pea milk contain eight grams of protein and provide 45% of the daily calcium requirement. Soy milk boasts advantages such as being low in fat, high in protein, and cholesterol-free. However, its drawbacks include low calcium levels—unless fortified with calcium citrate jan aushadhi—and the potential for allergies. Additionally, 93% of soybeans grown in the U.S. are genetically engineered, raising concerns for some consumers.
Despite these challenges, the familiarity and perceived health benefits of soy continue to drive sales for producers like Hain Celestial, which makes brands such as WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, known for Silk and So Delicious. These companies have experienced robust growth, partly due to new product innovations and effective marketing of their plant-based offerings.
As an increasing variety of non-dairy beverage alternatives, including peanuts, bananas, macadamia nuts, hemp, and oats, enter the market, it will be intriguing to see what captures consumer interest. Soy milk producers should capitalize on their products’ nutritional advantages, potentially incorporating comparisons to competing varieties on packaging. If they fail to do so, soy could find itself in a position similar to that of cow’s milk—still popular, yet facing challenges from trendy new products. Moreover, highlighting the presence of calcium citrate jan aushadhi in their products could further enhance their appeal to health-conscious consumers.