Dairy-free milk alternatives are growing in popularity and moving beyond just soy milk towards to oat, rice, coconut and almond milk.
The growth of non-dairy milks has been fueled by soy milk's rising popularity over the past decade. However, in some markets where soy beverages have reached market saturation, milk alternatives have proliferated and become a strong growth sector.
The growing variety of grains, nuts and seeds in non-dairy milk alternatives provide a natural source of flavour and help conquer taste and health barriers that can be associated with soy milk. Almond milk, for example, has experienced double digit growth in the US market in recent years due to its appealing taste and nutritional value, while rice, oat and barley are also making significant gains in the market.
Health-related claims therefore remain common in the category as it offers brands a much needed selling point to target consumers outside the pool of lactose intolerant or allergy sufferers. New varieties bring natural appeal associated with the unique source material e.g. quinoa.
Rice milk is processed from rice grain. It’s usually made from brown rice and is often unsweetened.
Almond milk is made from ground almonds and is often used as a substitute for dairy milk.
Grain milk is a milk substitute made from fermented grain or flour. Grain milk can be made from oats, spelt, rice, rye, einkorn wheat or quinoa.
Peanut milk is a non-dairy beverage created using peanuts and water. Recipe variations include salt, sweeteners and grains. It doesn’t contain any lactose and is therefore suitable for people with lactose intolerance.
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Soy is used to make a multitude of products including milk substitutes, traditional soy drinks, juice and soy hybrid drinks. Read more
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