Dairy-free milk alternatives are growing in popularity and moving beyond the traditional soy milk whereby other alternatives such as oat, coconut and almond milk are now gaining popularity.
The growth non-dairy milks have been fuelled by soy milk's rising popularity over the past decade. However, in some markets where soy beverages have reached a market saturation point, RNGS milk alternatives have proliferated and have become a strong growth sector.
The taste and health credentials of almond and other nut/seed milks especially may help to conquer the taste and health barriers that are now associated with soy milk. The growing variety of grains, nuts and seeds in non-dairy milk alternatives provides a natural source of flavour. 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/allergy sufferers. New varieties bring natural appeal associated with the unique source material e.g. quinoa
Rice milk is processed from rice grain. It is 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 does not contain any lactose and is therefore suitable for people with lactose intolerance.
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