1.

The milk substitutes (non-dairy milk) market

The milk substitutes (non-dairy milk) market consists of sales of milk substitutes. This industry
includes establishments that produce milk substitutes such as soy milk, almond milk and rice
milk. The global milk substitutes (non-dairy milk) market was valued at about $17.7 billion in 2018
and is expected to grow to $27.17 billion at an annual growth rate of 11.3% through 2022. The
increasing consumers' preference for vegan food is driving the milk substitutes market.
Consumers are increasingly becoming aware about animal abuse at dairy farms and are avoiding
animal-based products. Vegan milk is cholesterol-free, rich in vitamin D and proteins, and
provides more calcium than animal milk. According to a report by Mintel in 2017, sales of non-
dairy milk in the USA grew 61% over the last five years. The increasing shift towards veganism
and health consciousness is driving the milk substitutes market.

2. Increasing Vegan Lifestyle To Drive The Milk Substitutes

(Non-Dairy Milk) Market
An increase in the shift towards veganism and health consciousness is driving the global milk
substitutes (non-dairy milk) market. Dairy consumers are increasingly becoming aware of animal
abuse at dairy farms and are making conscious decisions to avoid animal-based products. Vegan
milk is cholesterol-free, rich in vitamin D and proteins and provides more calcium than animal
milk. The increase in demand for vegan milk products is driving the milk substitutes market. The
global milk substitutes (non-dairy milk) market is expected to grow from $17.7 billion in 2018 and
to $27.17 billion by 2022 at an annual growth rate of about 11.3%. The milk substitutes (non-dairy
milk) market consists of sales of milk substitutes such as soy milk, almond milk, and rice milk.

The major players of the milk substitutes (non-dairy milk) market are increasing the focus on
improving the shelf life of their products. They are trying to decrease the rate of bacterial
formation in non-dairy milk through bacterial clarification using separators intended to remove
bacterial spores using advanced methods like ultra-pasteurization. Ultra-pasteurization involves
heating milk to a temperature of more than 280°F for at least 2 seconds that will kill harmful
bacteria and increases shelf life to up to 120 days. For instance, soy milk produced by SunOpta is
processed using ultra-pasteurization and has an extended shelf life of 12 months. Also, ultra-
pasteurized almond milk by Pacific Foods has a shelf life of about a year. The major players in the
market are Hain Celestial Group, WhiteWave Foods, ADM, Nutriops S.L and Blue Diamond
Growers.

Non-dairy milk producers are governed by various regulations. These regulations include issues
related to product quality, labeling, and other factors. Rice milk is made from rice that carries huge
levels of arsenic, a highly toxic chemical that is dangerous for human health and may cause
cancer. Strong government regulations are governing the quality measures of production.  For
instance, in the EU, Regulation (EU) No 1169/2011 was introduced to provide nutritional
information about food products to consumers. According to the regulation, non-dairy milk-
producing companies have to adhere to different protocols on nutritional labeling, presentation,
advertising of foodstuffs and the printed information must be of the minimum font size. The
allergens (e.g. soy, nuts, gluten, and lactose) for prepacked foods should be clearly mentioned.
For non-dairy products like milk substitutes, an indication of substitute ingredients should be
clearly mentioned.

3. Five key reasons to switch to a dairy-free diet.

1. Acne
I’ve had acne for years. Since being dairy-free, my skin has never been clearer. Acne is an
inflammatory condition. Oil gets trapped in pores, causing bacteria to grow in the follicles. It then
causes inflammation, which turns to acne.

Dairy is a major cause of oils in the body and helps inflammation grow. Many factors can
aggravate acne — dairy isn’t always the cause. Experimenting with diet is worth a try and a trip to
the dermatologist can also help rule out more serious issues.

2. Digestion
My digestion became much more consistent — no more bloating or cranky gut issues. When your
body can’t break down lactose, gas and bloating are often the result. If you consume too much
lactose, it can inflame your large intestine and diarrhea can develop.

A tip: Don’t buy ultra-high-temperature pasteurized milk that never goes bad. That’s not natural
and probably not something you want to put into your body.

3. Weight loss
Eliminating dairy can help with weight loss. Milk, plain yogurt, and other unsweetened dairy
products contain lactose, a natural sugar, while other dairy products may contain added sugar.

4. Thyroid
Dairy products are mucus-forming and the protein in dairy has been found to increase
inflammation in vital parts of the body such as the thyroid gland and digestive tract.

Since cutting dairy, I’ve noticed improvements in my metabolism and energy levels — which can
both be linked to thyroid health. I also drink fresh-squeezed celery juice daily on an empty
stomach to help alkalize my body and as a preventive measure for thyroid issues.

5. Candida
Dairy is among the foods to avoid if you have or you’re at risk for Candida overgrowth. Dairy has
been shown to cause inflammation which may promote the growth of unhealthy gut bacteria
linked to some chronic diseases or conditions including leaky gut. The milk we consume is
pasteurized and homogenized, and synthetic vitamins are typically added. These unnatural
additives can cause yeast overgrowth linked to Candida. Inflammation-causing foods like dairy —
when they cause problems in the digestive tract — can lead to diarrhea, headaches, and fatigue.

4. Are some Non-Dairy Milks As Good For You As They

Sound?

(They're also a source of controversy over what we should call them. Not "milk," insist some
lawmakers and the dairy industry.)

Many non-dairy milks have as much or more calcium than cow's milk, which is good, and they're
typically fortified with other vitamins and minerals, which is good in theory.

"The problem is, they often don't use the best-quality supplements or it's not enough or not the
right form of it," says registered dietitian Sonya Angelone, a spokeswoman for the Academy of
Nutrition and Dietetics. Take Vitamin D. Vitamin D2 is the form used in most non-dairy milk—
you'll see it on the ingredients list on the carton—but it's less effective than Vitamin D3, the active
form in our bodies that's also present in dairy. Some vitamins have a synergistic relationship with
other vitamins that might not be in the fortification mix. There's even such a thing as too much
calcium. "Higher [calcium] is not necessarily a good thing because the more you get of it at once,
the less you absorb. Make sure what you're buying is indeed fortified, but keep in mind that no
milk, plant-based or otherwise, will provide all the nutrients you need.

Where did all the carrageenan go?

To replicate the creamy texture of cow's milk and prevent separation, companies add thickeners
and stabilizers such as sunflower lecithin, gellan gum, and carrageenan.
You might notice more brands declaring their products "carrageenan-free." It's worth checking
the ingredients list to be sure. Derived from seaweed and used in all kinds of foods, from deli
meat to ice cream, carrageenan has been linked to gastrointestinal problems, which is why
companies are increasingly phasing it out. "Some experts say it irritates the gut lining and
activates an immune response that dials up inflammation, "Because this is controversial and
inconclusive at this point, it is another reason to de-emphasize one food group as a primary
source of nutrition. In other words, use precaution and vary up your diet,

So, which one is best?

The best, most versatile performers in the kitchen tend to be cashew and soy milk, which are on
the mildly flavored and creamy side, But there's no one winner nutritionally speaking. It depends
on your dietary needs and flavor preferences. Read the labels. The simpler, the better.

And remember that plant-based milks—and actual milk, for that matter—are just one part of a
varied, healthy diet. "Vary up which types of milks you use and do avoid relying on them as a
staple source of nutrition over whole foods," says Hever.