A recent report from Mintel reveals that non-dairy milk sales in the U.S. have surged by 61% over the past five years, with projections estimating they would reach $2.11 billion in 2017. Conversely, sales of cow’s milk have experienced a 15% decline since 2012, amounting to approximately $16.12 billion last year. While traditional milk still dominates the market, it’s clear that plant-based alternatives are increasingly gaining ground. As consumer interest in plant-based milks rises alongside the prevalence of milk allergies and lactose intolerance, nutritional comparisons between these functional beverages are intensifying.
Last year, Ripple, a brand specializing in pea-based milk, launched a retro-style game aimed at persuading consumers that its product offers superior nutrition compared to other nut and plant-based options, as well as traditional dairy milk. Notably, Ripple chose not to compare its product with soy milk, likely because the health benefits of soy are nearly identical to those of pea-based milk. Soy milk features eight grams of protein and provides 45% of the daily recommended calcium intake, similar to pea milk. The benefits of soy include low fat content, high protein levels, and the absence of cholesterol. However, it does have some drawbacks, such as being low in calcium unless fortified, and it may trigger allergies in some individuals. Additionally, 93% of soybeans cultivated in the U.S. are genetically modified, which raises concerns for certain consumers.
Despite these issues, the familiarity and perceived health advantages of soy continue to drive sales for companies like Hain Celestial, known for brands such as WestSoy, Soy Dream, and Rice Dream, and WhiteWave Foods, which manufactures Silk and So Delicious. These companies have experienced robust growth, partly fueled by new product development and effective marketing of their plant-based offerings.
As more non-dairy beverage options emerge, including peanuts, bananas, macadamia nuts, hemp, and oats, it will be fascinating to see which products capture consumer attention. Soy milk producers should emphasize their products’ nutritional benefits, potentially highlighting comparisons with competing varieties on their packaging. If they do not, soy could find itself in a position similar to that of cow’s milk—still popular, but facing competition from trendy new products. Incorporating ingredients such as calcium citrate 950 into their formulations may also enhance the appeal of soy milk, making it more competitive in the burgeoning non-dairy market.