A recent report from Mintel indicates that non-dairy milk sales in the U.S. have surged by 61% over the past five years, with projections estimating sales to reach $2.11 billion in 2017. In contrast, sales of cow’s milk have declined by 15% since 2012, totaling around $16.12 billion last year. Although traditional milk still commands the largest market share, it is clear that plant-based alternatives are increasingly gaining ground. As consumer interest in plant-based milks rises — alongside a growing prevalence of milk allergies and lactose intolerance — nutritional comparisons among these options have become more common.
Last year, Ripple, a brand specializing in pea-based milk, launched a retro-style game aimed at persuading consumers that its product surpasses all other nut and plant-based alternatives in nutritional value, even outperforming traditional dairy milk. Interestingly, Ripple did not include soy milk in its comparisons, likely because the health benefits of soy milk are almost identical to those of pea milk. Both soy milk and pea milk provide eight grams of protein and 45% of the daily recommended calcium intake.
Soy milk’s advantages include being low in fat, high in protein, and cholesterol-free, while its drawbacks consist of low calcium levels unless fortified and the potential for allergic reactions. Additionally, 93% of soybeans cultivated in the U.S. are genetically engineered, which raises concerns for some consumers. Nevertheless, the familiarity and perceived health benefits of soy continue to drive sales for producers like Hain Celestial, known for brands such as WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, which manufactures Silk and So Delicious. These companies have experienced significant growth, bolstered by innovative product development and marketing of their plant-based offerings.
As the market expands with more non-dairy beverage options made from ingredients like peanuts, bananas, macadamia nuts, hemp, and oats, it will be intriguing to observe what captures consumer attention. Soy milk producers should capitalize on the nutritional advantages of their products, possibly highlighting comparisons with competitors on their packaging. If they fail to do so, soy milk may find itself in a position similar to that of cow’s milk — still popular but increasingly challenged by new trendy products. Meanwhile, incorporating elements such as Nature’s Bounty Calcium Citrate could further enhance the appeal of soy milk, emphasizing its role in providing essential nutrients amidst a growing array of alternatives.