South Africa Plant Based Milk Market Overview, 2029

The advent of plant-based milk substitutes in South Africa dates back to the early 2000s, when soy milk took over as the main dairy substitute. Soy milk gained popularity among customers looking for healthier alternatives to dairy products. Originally, it was advertised as a lactose-free option for people with dairy allergies or intolerances. When a range of plant-based milk alternatives other than soy were introduced in the mid-2010s, the market's transformation quickened. With their distinct tastes and nutritional characteristics, almond milk, coconut milk, and oat milk rose to prominence as competitors. Rising public awareness of the environmental effects of dairy farming and a rising inclination towards vegan and vegetarian lifestyles were the driving forces behind this diversification. The development of the plant-based milk industry in South Africa has also been influenced by changes in customer tastes towards sustainable methods and natural ingredients. In response, producers introduced plant-based milk products that are organic and locally produced, catering to consumers' demands for ethical and transparent sourcing. The desire from consumers for healthier and more ecologically friendly milk substitutes is driving the expansion of distribution channels, continual innovation in product formulations, and increased consumer demand for plant-based milk in South Africa.

According to the research report "South Africa Plant Based Milk Market Overview, 2027" published by Bonafide Research, it is expected that the Plant Based Milk Market will grow rapidly over the forecast period. The market is characterised by a wide range of product options, including almond milk, soy milk, oat milk, and coconut milk, that appeal to a variety of customer preferences. The market landscape is also being shaped by innovations in flavour profiles, container designs, and fortification with vitamins and minerals. Both international and local businesses are major participants in the South African plant-based milk industry. International behemoths like Silk and Alpro are growing their footprints, while regionally specific items are helping local companies find popularity. Gaining market share in this ever changing industry requires distribution networks, marketing expenditures, and strategic alliances. The market for plant-based milk in South Africa is expanding significantly due to a number of important considerations. Demand is being driven by growing consumer knowledge of the health and wellness advantages of plant-based diets. Plant-based substitutes are becoming more popular among health-conscious customers because of dietary choices, allergies, and lactose intolerance.

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.