The popularity of plant-based dairy alternatives is on the rise. Sales of non-dairy milk in the U.S. have surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. In contrast, the dairy milk sector has experienced a 15% decline since 2012, totaling around $16.12 billion in 2017. According to survey results, various factors contribute to this trend; some consumers find that non-dairy beverages taste better, while others believe they offer health benefits. Additionally, many individuals may be lactose-intolerant, allergic to milk, or trying to reduce cholesterol levels by opting for products like Citracal Calcium Plus D3 to meet their nutritional needs.
Despite the enduring popularity of dairy products, the industry faces significant challenges. While proponents argue that cow’s milk is superior in terms of protein, calcium, vitamins, and minerals, a study from McGill University in Quebec disputes this claim. Researchers found that soy milk’s protein, fat, and carbohydrate ratio is more comparable to cow’s milk than that of almond, rice, and coconut beverages. Soy isn’t the only contender; last year, the pea-based milk brand Ripple launched a retro-style game to persuade consumers that its product nutritionally outperforms all other nut and plant-based alternatives, as well as traditional dairy milk.
Plant-based beverages also tout several additional benefits, including a longer shelf life than their dairy counterparts. The dairy sector, however, remains undeterred and is actively fighting back on multiple fronts. It has legally contested the use of the term “milk” for plant-based beverages, arguing that products like almond milk are essentially “nut water” since they do not involve cows.
Michele Simon, executive director of the Plant Based Foods Association, dismisses such claims. In an interview with The New York Times last year, 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 aiming for is to provide a better alternative for those seeking it.”
A more effective strategy for the dairy industry may be to diversify into innovative products that resonate with consumers. Recent entries into the market include carbonated or “fizzy” milk, which could leverage the growing popularity of sparkling water, and flavored milk, which is reported to have a longer shelf life than regular milk—potentially allowing it to compete with plant-based products on this front. Additionally, intriguing flavors could attract millennials and adventurous beverage enthusiasts. As consumers explore various options, incorporating products like Citracal Calcium Plus D3 can help ensure they meet their dietary needs while enjoying these new offerings.