Non-dairy milks: a booming industry that seems like it’s here to stay. The market is expected to triple over the next few years, reaching £41 billion by 2028, one global market report predicts*. Considering the interest in plant-based diets for personal health, animal welfare and environmental reasons, it’s high time you got acquainted with these alternative offerings
Supermarket shelves have made room for a new kind of cash cow – and the options are ever multiplying. ‘As consumers are introduced to an increasing diversity of plant-based milks marketed for specific attributes [frothiness for coffee or creaminess for smoothies], preferences and purchases are likely to evolve,’ says Emily Morgan Belarmino, assistant professor in the department of nutrition and food sciences at the University of Vermont. Your palate has likely expanded since your first sip of soya, and you may find yourself supping more alt milks than you could have imagined – macadamia, anyone? Research suggests the plant-based stuff’s sustainable – and overflowing with body benefits to boot. Navigation tips for the non-dairy aisle below.
Soya This milk is whipped up by pressing ground soya beans, says dietitian Vandana Sheth, author of My Indian Table. Of all the plant-based bevs, soya is among those requiring the least water to produce, says Erin Palinski-Wade, dietitian and author of 2-Day Diabetes Diet. Expect a rich consistency and mild flavour. Best for ‘Those who are dairy-free and nut-free,’ says Sheth. Plus, its nutritional profile resembles cow’s milk, with 8g of protein per 250ml.
Almond If it’s a nutty taste you’re after, almond milk delivers, says Palinski-Wade. But as you’ve probably heard, the popular smoothie
