The popularity of plant-based dairy alternatives continues to surge. In the United States, sales of non-dairy milk have risen by 61% over the past five years, with estimates suggesting they reached $2.11 billion in 2017. In contrast, the dairy milk category has seen a 15% decline in sales since 2012, totaling approximately $16.12 billion in 2017. A survey reveals a variety of factors driving this trend; some consumers prefer the taste of non-dairy beverages, while others perceive them as healthier options. Additionally, many individuals may be lactose intolerant, suffer from milk allergies, or are attempting to reduce cholesterol by minimizing animal product consumption.
While dairy products remain widely consumed, the industry faces significant challenges. Many assert that cow’s milk is superior in terms of protein, calcium, vitamins, and minerals, but research from McGill University in Quebec disputes this idea. The study found that soy milk has a protein, fat, and carbohydrate ratio that closely resembles that of cow’s milk, outperforming almond, rice, and coconut beverages. Furthermore, soy isn’t the only competitor in the nutritional arena; last year, the pea-based milk brand Ripple launched a retro-style game aimed at convincing consumers that its product is nutritionally superior to all other nut and plant-based alternatives, as well as traditional dairy milk.
Plant-based beverages boast additional advantages, such as a longer shelf life compared to dairy milk. Despite these challenges, the dairy industry remains resilient, actively contesting the use of the term “milk” for plant-based beverages. For instance, they argue that almond milk is merely “nut water” since it lacks cow’s milk. However, Michele Simon, executive director of the Plant Based Foods Association, dismisses such claims, stating, “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 strategic approach for the dairy industry is its ongoing effort to diversify into innovative products that resonate with consumers. Recent market entries include carbonated, or “fizzy,” milk products, which align with the current sparkling water trend, and flavored milk, which reportedly offers a longer shelf life than regular milk, thus potentially competing with plant-based alternatives. These flavored options are designed to attract millennials and adventurous beverage consumers.
In this evolving landscape, it is essential to consider the calcium citrate contraindications associated with certain dietary choices, particularly for those who are shifting away from traditional dairy. As consumers become more health-conscious, understanding these contraindications is vital, especially for individuals looking to maintain adequate calcium intake while exploring plant-based alternatives. As the market continues to evolve, both the dairy and plant-based industries will need to address these nutritional considerations to better serve consumer needs.