Plant-Based Invades the Dairy Case

The success of the plant-based dairy category suggests what’s possible for alt-meat makers if they can overcome current market challenges.

Food Technology Magazine | Article

Dale Buss

For inspiration about what’s possible in the plant-based space, meat substitute companies don’t have to look much further than the dairy case.

Soy milk and subsequent plant-based alternatives such as almond, coconut, and cashew beverages now constitute 16% of the overall U.S. dairy market, a share that has about doubled in the past five years, and analysts believe the share is expected to approach 25% in the next few years.

Meanwhile, plant-based yogurts have become huge even for dairy…

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In This Article

  1. Consumer and Marketplace Trends
  2. Food Retailing
  3. Meat and Poultry
  4. Vegetarian/Vegan

About the Author

Dale Buss, contributing editor, is an award-winning journalist and book author whose career has included reporting for The Wall Street Journal, where he was nominated for a Pulitzer Prize ([email protected]).

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