The demand for plant-based dairy alternatives is on the rise. In the United States, non-dairy milk sales have surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. In contrast, sales of traditional dairy milk have declined by 15% since 2012, totaling approximately $16.12 billion in the same year. As indicated by survey results, various factors contribute to this trend; some consumers prefer the taste of non-dairy beverages, while others believe they are healthier options. Additionally, individuals may choose these alternatives due to lactose intolerance or milk allergies, or they might be looking to reduce cholesterol by limiting their intake of animal products.
Despite the enduring popularity of dairy products, the industry faces significant challenges. Proponents of cow’s milk argue that it offers superior levels of protein, calcium, vitamins, and minerals compared to plant-based options. However, this viewpoint was contested by a study from McGill University in Quebec, which revealed that the nutritional profile of soy milk—specifically its ratio of protein, fat, and carbohydrates—most closely resembles that of cow’s milk when compared to almond, rice, and coconut beverages. Furthermore, soy is not the only plant-based contender; last year, the pea-based milk brand Ripple launched a retro-style game to promote its product as nutritionally superior to all nut and plant-based alternatives, as well as traditional dairy milk.
Plant-based beverages boast additional benefits, such as a longer shelf life compared to dairy milk. In response, the dairy industry remains undeterred and is actively pushing back on various fronts. One tactic involves legally challenging the use of the term “milk” for plant-based drinks, arguing that products like almond milk are essentially “nut water” since they do not come from cows.
This perspective is met with skepticism by advocates like Michele Simon, executive director of the Plant Based Foods Association. As she pointed out 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 effective strategy for the dairy industry may be its current endeavor to innovate and diversify its product offerings in ways that resonate with consumers. Recent entries into the market include carbonated or “fizzy” milk products that could align with the current sparkling water trend, as well as flavored milk options. The latter claims to have a longer shelf life than regular milk, potentially allowing it to compete with plant-based products on that front, while also appealing to millennials and adventurous beverage consumers seeking unique flavors.
In this context, the importance of calcium becomes evident, especially when discussing the nutritional benefits of different milk sources. While traditional dairy milk is often lauded for its calcium content, it is essential to consider alternatives like calcium citrate found in plant-based beverages, which can provide comparable benefits. The ongoing debate about calcium v calcium citrate highlights the need for consumers to understand their options fully as they navigate the evolving landscape of dairy and plant-based alternatives.