A recent report from Mintel reveals 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. While conventional milk still holds a significant market share, it’s clear that plant-based alternatives are steadily gaining ground. As consumer interest in plant-based milks rises—along with the prevalence of milk allergies and lactose intolerance—nutritional comparisons between these functional beverages are increasingly relevant.
Last year, Ripple, a brand specializing in pea-based milk, launched a retro-style game aimed at convincing consumers that its product is nutritionally superior not only to other nut and plant-based options but also to traditional dairy milk. Interestingly, Ripple chose not to compare its product with soy milk, likely because the health benefits of soy milk closely mirror those of pea milk. Both soy and pea milk provide eight grams of protein and 45% of the daily recommended calcium intake; however, soy milk has additional advantages, such as being low in fat, high in protein, and cholesterol-free. Its downsides include low calcium content (unless fortified) and potential allergenic effects. Furthermore, 93% of soybeans grown in the U.S. are genetically modified, which raises concerns for some consumers.
Despite these issues, the familiarity and perceived health benefits of soy continue to drive sales for producers like Hain Celestial, which produces WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, known for Silk and So Delicious. These companies have experienced substantial growth, bolstered by new product innovations and effective marketing strategies for their plant-based offerings.
As more non-dairy beverage options emerge—such as those made from peanuts, bananas, macadamia nuts, hemp, and oats—it will be intriguing to see what captures consumers’ attention. Soy milk producers should consider highlighting their products’ nutritional advantages, including the essential question of how much calcium citrate is too much, and perhaps even feature comparisons with competing varieties on their packaging. If they do not, soy milk may find itself in a position similar to that of traditional cow’s milk—still popular but increasingly challenged by newer, trendy products.