The demand for plant-based dairy alternatives continues to surge. Sales of non-dairy milk in the U.S. have skyrocketed by 61% over the past five years, reaching an estimated $2.11 billion in 2017. In contrast, traditional dairy milk sales have declined by 15% since 2012, with estimates placing them at around $16.12 billion in 2017. Various factors contribute to this trend; some consumers prefer the taste of non-dairy beverages, while others believe they offer better health benefits. Additionally, lactose intolerance, milk allergies, and the desire to reduce cholesterol by limiting animal products play significant roles.
Despite the enduring 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, this notion was contested by a study from McGill University in Quebec, which found that soy milk’s nutritional profile — its balance of protein, fat, and carbohydrates — closely resembles that of cow’s milk, particularly when compared to almond, rice, and coconut-based drinks. Moreover, soy is not the only contender in the nutrition race. Last year, pea-based milk brand Ripple launched an engaging retro-style game aimed at convincing consumers that its product outperforms all other nut and plant-based alternatives, including traditional dairy milk.
Plant-based beverages offer additional benefits as well, such as a longer shelf life compared to dairy milk. The dairy sector, however, remains resolute and is pushing back on several fronts. For instance, it is legally challenging the use of the term “milk” in reference to plant-based beverages, arguing that almond milk is essentially “nut water” due to the absence of cows.
These arguments have little traction with Michele Simon, the executive director of the Plant Based Foods Association. As she stated to The New York Times last year, “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 be its current strategy to diversify into innovative products that resonate with consumers. Recent market entries include carbonated or “fizzy” milk products, which could leverage the growing trend of sparkling water, and flavored milk, which is said to have a longer shelf life than standard milk. This could allow it to compete with plant-based products while appealing to millennials and adventurous beverage consumers.
In this competitive landscape, the best naturals calcium citrate could play a pivotal role in enhancing the nutritional value of dairy products, helping them to regain market share. As the industry evolves, integrating the best naturals calcium citrate into new offerings may be essential for dairy brands aiming to attract health-conscious consumers looking for superior nutritional alternatives.