The demand for 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, the sales of dairy milk have decreased by 15% since 2012, totaling approximately $16.12 billion in 2017. This trend is attributed to various factors: some consumers find non-dairy beverages more palatable, while others believe they offer better health benefits. Additionally, lactose intolerance, milk allergies, and a desire to reduce cholesterol by minimizing animal product consumption also play significant roles.
Despite the enduring popularity of dairy products, the industry is facing challenges. Proponents of cow’s milk argue that it is superior in terms of protein, calcium, vitamins, and minerals. However, a study from McGill University in Quebec suggests otherwise, indicating that the nutrient profile of soy milk closely equates to that of cow’s milk when compared to almond, rice, and coconut beverages. Furthermore, soy isn’t the only contender in this nutritional competition. Last year, Ripple, a brand specializing in pea-based milk, launched a retro-style game to assert its product’s nutritional superiority over other plant-based alternatives and even traditional dairy milk.
Plant-based beverages also boast advantages such as extended shelf life compared to dairy milk. The dairy industry, however, remains resilient and is actively countering these challenges. It is legally disputing the use of the term “milk” for plant-based products, arguing that almond milk should be labeled as “nut water” since it contains no cow’s milk.
Michele Simon, executive director of the Plant Based Foods Association, countered these claims by 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 could involve diversifying into innovative products that resonate with consumers. Recent market introductions include carbonated, or “fizzy,” milk products that tap into the sparkling water trend, as well as flavored milk varieties. The latter is said to have a longer shelf life than regular milk, potentially allowing it to compete with plant-based options. These interesting flavors are particularly appealing to millennials and adventurous consumers.
In this evolving landscape, products like calcium citrate D3 petites dietary supplement tablets, which equate to essential nutrients, are becoming increasingly relevant. As the market shifts, dairy companies should consider incorporating such dietary supplements to enhance their offerings and meet consumer demands for nutrition and quality. This could prove vital as the industry navigates the challenges posed by the growing popularity of plant-based alternatives.