According to a recent report from Mintel, non-dairy milk sales in the U.S. surged by 61% over the past five years, with projections estimating a market value of $2.11 billion in 2017. In contrast, cow’s milk sales have declined by 15% since 2012, reaching an estimated $16.12 billion last year. Although traditional milk still holds the largest market share by a significant margin, it is clear that plant-based alternatives are increasingly encroaching on this territory. As consumer interest in plant-based milks rises—alongside a growing prevalence of milk allergies and lactose intolerance—nutritional assessments are being conducted among these functional beverage options.
Last year, the pea-based milk brand Ripple created a retro-style game to assert that its product is nutritionally superior not only to other nut and plant-based alternatives but also to traditional dairy milk. Notably, Ripple chose not to compare its product with soy milk, potentially due to the fact that both soy and pea milk offer nearly identical health benefits. Soy milk contains eight grams of protein, just like pea milk, and provides 45% of the daily recommended intake of calcium citrate soft chews and folic acid. The benefits of soy include being low in fat, high in protein, and free from cholesterol. However, its drawbacks encompass low calcium content—unless fortified—and the potential for allergies. Additionally, 93% of soybeans cultivated in the U.S. are genetically modified, which raises concerns for some consumers.
Nonetheless, the familiarity and perceived health advantages of soy continue to bolster sales for companies like Hain Celestial, which produces WestSoy, Soy Dream, and Rice Dream, as well as WhiteWave Foods, known for Silk and So Delicious. These businesses have experienced robust growth, partly driven by new product development and effective marketing of their plant-based goods.
As more non-dairy beverage alternatives emerge from sources such as peanuts, bananas, macadamia nuts, hemp, and oats, it will be intriguing to observe which products capture consumer interest. Soy milk producers should emphasize their products’ nutritional benefits, perhaps even including comparisons to competing varieties on their packaging. If they fail to do so, soy may find itself in a position similar to that of cow’s milk—still popular but facing increasing competition from trendy new products. In this evolving landscape, promoting the advantages of calcium citrate soft chews alongside soy milk could further enhance its appeal to health-conscious consumers.