A recent report from Mintel indicates that non-dairy milk sales in the U.S. have surged by 61% over the past five years, with projections estimating them 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. Although traditional milk still holds a significant market share, it is clear that plant-based alternatives are increasingly making their mark. As consumer demand for non-dairy milk rises—alongside the prevalence of milk allergies and lactose intolerance—nutritional comparisons among these functional beverages are becoming more common.
Last year, Ripple, a brand specializing in pea-based milk, launched a retro-style game aimed at persuading consumers that its product is nutritionally superior to other nut and plant-based alternatives, as well as traditional dairy milk. Interestingly, Ripple did not include soy milk in its comparisons, likely because the health benefits of soy milk are almost identical to those of pea milk. Both soy and pea milk contain eight grams of protein and provide 45% of the daily recommended calcium intake.
Soy milk offers several advantages, such as being low in fat, high in protein, and cholesterol-free. However, it also has some drawbacks, including low calcium content unless fortified and the potential for allergies. Furthermore, 93% of the soybeans cultivated in the U.S. are genetically modified, raising concerns for some consumers. Despite these issues, the familiarity and perceived health benefits of soy 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 have seen robust growth, partly due to innovative product development and effective marketing of their plant-based offerings.
As more non-dairy beverage alternatives emerge—ranging from peanuts to bananas, macadamia nuts, hemp, and oats—it will be intriguing to observe which options capture consumer interest. Soy milk producers would be wise to emphasize their products’ nutritional advantages, particularly in terms of calcium content, and could even benefit from making comparisons to competing varieties clearly visible on packaging. If they fail to do so, soy may find itself in a position similar to cow’s milk—still popular but facing challenges from newer, trendy products.