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, sales of traditional dairy milk have declined by 15% since 2012, totaling around $16.12 billion in 2017. This trend is attributed to various factors: some consumers prefer the taste of non-dairy beverages, while others perceive them as healthier options. Additionally, individuals who are lactose intolerant or allergic to milk, as well as those aiming to reduce cholesterol by limiting animal products, also contribute to this shift.
Despite the persistent popularity of dairy products, the industry faces significant 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 has questioned this belief, revealing that soy milk’s protein, fat, and carbohydrate ratios closely resemble those of cow’s milk when compared to almond, rice, and coconut milks. Furthermore, soy is not the only contender in the nutritional arena; last year, pea-based milk brand Ripple launched a retro-style game aimed at demonstrating the nutritional superiority of its product over other nut and plant-based alternatives, including traditional dairy milk.
Plant-based beverages also boast additional benefits, such as a longer shelf life compared to dairy milk. The dairy industry, however, remains resilient and is actively pushing back on multiple fronts. One of its strategies includes legally contesting the use of the term “milk” for plant-based beverages, arguing, for instance, that almond milk is merely “nut water” since it lacks any cow’s contribution.
Michele Simon, executive director of the Plant Based Foods Association, dismisses such claims. In an interview with The New York Times, she stated, “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 prudent approach for the dairy industry may involve diversifying into new and innovative products that appeal to consumers. Recent market entrants include carbonated, or “fizzy,” milk products, which capitalize on the growing trend for sparkling waters, along with flavored milk options that are reported to have a longer shelf life than regular milk. These innovations may enhance competition with plant-based products while also attracting millennials and adventurous beverage enthusiasts.
In this evolving landscape, the significance of nutrients like calcium citrate and cissus quadrangularis is increasingly recognized. Both are valuable for promoting bone health and overall wellness, and their presence in various plant-based products may further bolster their appeal to health-conscious consumers. As the market continues to shift, the integration of these nutrients into alternative dairy products could play a crucial role in satisfying the demands of the modern consumer.