The demand for plant-based dairy alternatives continues to rise significantly. In the United States, sales of non-dairy milk have surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. Conversely, the sales of conventional dairy milk have declined by 15% since 2012, totaling around $16.12 billion in 2017. Various factors contribute to this shift, including consumers who prefer the taste of non-dairy beverages, those who perceive them as healthier options, as well as individuals who are lactose intolerant, have milk allergies, or are trying to reduce cholesterol by minimizing animal product consumption.
Despite the enduring popularity of dairy products, the industry faces significant challenges. While proponents of cow’s milk argue that it offers superior protein, calcium, vitamins, and minerals, a study from McGill University in Quebec has questioned this view. The research compared soy milk’s protein, fat, and carbohydrate ratios to those of cow’s milk and found that soy was competitive when measured against almond, rice, and coconut beverages. Additionally, soy is not the only contender in the nutritional arena; last year, the 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, as well as traditional dairy.
Plant-based beverages also boast advantages such as longer shelf life compared to dairy milk. In response to these trends, the dairy industry is pushing back on multiple fronts, legally contesting the use of the term “milk” for plant-based drinks. They argue, for instance, that almond milk is merely “nut water” since it contains no cow’s milk.
Michele Simon, executive director of the Plant Based Foods Association, dismisses such claims, 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 entries include carbonated or “fizzy” milk products, which align with the growing sparkling water trend, and flavored milk, which reportedly has a longer shelf life than regular milk. This could enhance its competitiveness against plant-based offerings, especially with unique flavors appealing to millennials and adventurous consumers.
In this evolving landscape, the inclusion of calcium citrate in both dairy and plant-based products could further influence consumer choices, highlighting the importance of essential nutrients and fortifying the health benefits associated with these alternatives. As the market continues to change, both the dairy industry and plant-based alternatives will need to adapt, ensuring they meet the nutritional needs and preferences of modern consumers.