A recent report from Mintel indicates that non-dairy milk sales in the U.S. surged by 61% over the past five years, with projections estimating the market to reach $2.11 billion in 2017. In contrast, sales of cow’s milk have declined by 15% since 2012, totaling approximately $16.12 billion last year. While conventional milk still holds the largest market share, it is clear that plant-based alternatives are making significant inroads. As consumer demand for plant-based milks rises, alongside an increase in milk allergies and lactose intolerance, nutritional comparisons between these functional beverages are becoming more prevalent.
Last year, Ripple, a brand specializing in pea-based milk, launched a retro-style game to persuade consumers that its product is nutritionally superior to all other nut and plant-based options, as well as traditional dairy milk. Interestingly, Ripple chose not to compare its product to soy milk, likely due to the similarities in health benefits. Both soy milk and pea milk contain eight grams of protein and provide 45% of the daily calcium requirement. The benefits of soy include being low in fat, high in protein, and cholesterol-free; however, its disadvantages are that it is low in calcium unless fortified and may trigger allergies. Moreover, 93% of soybeans cultivated in the U.S. are genetically modified, which concerns some consumers.
Despite these drawbacks, the familiarity of soy and its perceived health benefits continue to drive sales for brands like Hain Celestial, which produces WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, the maker of Silk and So Delicious. These companies are experiencing robust growth, partly due to innovative product development and effective marketing of their plant-based offerings.
As new sources for non-dairy beverage alternatives, such as peanuts, bananas, macadamia nuts, hemp, and oats, enter the market, it will be intriguing to observe which options capture consumer interest. Soy milk producers should emphasize the nutritional advantages of their products, potentially incorporating comparisons to rival varieties on their packaging. If they fail to do so, soy could find itself in a position similar to that of cow’s milk—still favored but increasingly challenged by trendy new alternatives. Additionally, as the market evolves, the importance of calcium citrate uses in Hindi may become a critical point of discussion, particularly for consumers seeking fortified options. As the competition intensifies, the role of calcium citrate will likely be highlighted in marketing strategies, emphasizing its benefits alongside the other nutritional attributes of soy milk.