USA Plant Based Milk Market Overview, 2029

Throughout the past several decades, there has been a major increase and revolution in the plant-based milk sector in the United States. Driven by growing consumer consciousness about environmental issues, animal welfare, and health, the industry has moved from specialized health fo od stores to large-chain supermarkets. This move is indicative of a larger trend in customer preferences towards healthier and more environmentally friendly eating options. Plant-based milk has a long history in the United States, dating back to the early 1900s, yet its acceptance remained comparatively slow until much later in the century. Soy milk began to become more popular in health food stores in the 1980s and 1990s as a result of rising interest in plant-based diets, worries about cholesterol, and issues with lactose intolerance. The development of almond milk in the early 2000s marked a considerable diversification of the plant-based milk industry. Almond milk's excellent taste, low calorie content, and claimed health advantages helped it become popular very rapidly. This signalled the start of mainstream consumers' wider adoption of plant-based milks. Consumers had more alternatives than ever before as a range of plant-based milks, such as rice milk, coconut milk, and hemp milk, began to emerge on grocery store shelves by the 2010s. The arrival of oat milk in the mid-2010s caused a significant shift in the market. A diverse variety of customers found attraction in the creamy texture, nutritional profile, and environmental sustainability of oat milk.

According to the research report "United States Plant Based Milk Market Market Overview, 2027" published by Bonafide Research, it is expected that the Plant Based Milk Market will grow rapidly over the forecast period. The plant-based milk business in the United States is expanding rapidly because of a number of important factors. One important aspect is that people are becoming more conscious of their wellbeing and health. As a healthier substitute for dairy milk, a growing number of people are choosing plant-based milk due to allergies and lactose intolerance issues. The increased environmental consciousness and popularity of vegan and vegetarian lifestyles are driving up demand for plant-based milk. Market participants should concentrate on innovation and product differentiation in order to take advantage of the rising demand for plant-based milk in the United States. A wider range of customers may be drawn in by making research and development investments to provide new flavours, fortified products with extra vitamins and minerals, and enhanced textures. To appeal to consumers who are environmentally concerned and health conscious, marketing techniques should emphasise the health benefits, environmental advantages, and adaptability of plant-based milk in baking and cooking.
Based on its origins, plant-based milk is available in a variety of forms, each with unique flavors, textures, and nutritional profiles to suit a range of dietary requirements and customer preferences. Soy milk is one of the oldest and most widely used plant-based milk substitutes in the world. It comes from soybeans and is well-known for having a high protein content and creamy texture, which makes it a top choice for people seeking a dairy-free protein source. Almond milk has a little sweet taste and a nutty, light flavour. It is created from powdered almonds and water. To improve its nutritional value, almond milk is frequently fortified with calcium, vitamin D, and vitamin E. The chopped flesh of fully grown coconuts is used to make coconut milk. It tastes lightly like coconut and has a thick, creamy texture. Compared to other plant-based milks, coconut milk has more calories and fat, but it also has a distinct flavour that complements both savoury and sweet foods. Water is combined with milled white or brown rice to make rice milk. Its flavour is moderate and somewhat sweet, which makes it a good choice for people who are lactose intolerant or allergic to nuts. Soaking oats in water, mixing, and filtering the solids are the steps involved in making oat milk. It tastes like cow's milk—it's somewhat sweet and has a creamy texture. Other plant-based sources that can be used to make plant-based milk include hemp, flaxseed, quinoa, and pea protein. All of these substitutes satisfy varying dietary needs and customer preferences while providing unique tastes and nutritional advantages.

Formulations in the plant-based milk industry may be broadly divided into two categories: plain and flavoured varieties. Plain plant-based milks have a taste that is similar to that of regular dairy milk and are usually unflavored and unsweetened. Ingredients including soy, almond, oat, coconut, rice, or hemp are frequently used to make them. Customers searching for a flexible milk substitute that can be used for baking, cooking, and as a dairy substitute in drinks are drawn to simple formulas. Sweeteners (such cane sugar, agave syrup, or stevia) and artificial or natural flavours (including matcha, chocolate, strawberry, or vanilla) are added to enhance the flavour of plant-based milks. These formulations are intended for consumers who want to add diversity to their drinks and cereal or who are searching for ready-to-drink solutions that approximate flavoured dairy milk. Plant-based milks with flavours are frequently sold as stand-alone drinks that may be consumed cold or heated, as well as in smoothies and desserts. The market for plant-based milk offers both plain and flavoured formulations to accommodate a range of customer preferences, including dietary constraints, health-consciousness, and flavour preferences. As the demand for plant-based dairy substitutes rises, the market is expected to continue rising due to developments in ingredients and formulations.

Considered in this report
• Historic year: 2018
• Base year: 2023
• Estimated year: 2024
• Forecast year: 2029

Aspects covered in this report
• Plant-based Milk market Outlook with its value and forecast along with its segments
• Various drivers and challenges
• On-going trends and developments
• Top profiled companies
• Strategic recommendation



By Source
• Soy
• Almond
• Coconut
• Rice
• Oat Milk
• Other Sources (Cashews, Hazelnuts, Others)

By Formulation
• Plain
• Flavored

The approach of the report:

This report consists of a combined approach to primary and secondary research. Initially, secondary research was used to get an understanding of the market and list the companies that are present in it. The secondary research consists of third-party sources such as press releases, annual reports of companies, and government-generated reports and databases. After gathering the data from secondary sources, primary research was conducted by conducting telephone interviews with the leading players about how the market is functioning and then conducting trade calls with dealers and distributors of the market. Post this; we have started making primary calls to consumers by equally segmenting them in regional aspects, tier aspects, age group, and gender. Once we have primary data with us, we can start verifying the details obtained from secondary sources.

Intended audience

This report can be useful to industry consultants, manufacturers, suppliers, associations, and organizations related to the industry, government bodies, and other stakeholders to align their market-centric strategies. In addition to marketing and presentations, it will also increase competitive knowledge about the industry.