THE DEBATE ON DAIRY VERSUS PLANT-BASED ALTERNATIVES

The Debate on Dairy Versus Plant-based Alternatives DFA Explains Its Decision to Offer Consumers the Best of Both

If you asked the dairy industry what kind of relationship it has with plant-based alternative dairy products, the answer would probably be “complicated.” Without a doubt, the dairy industry is fi rmly built on fl uid cow’s milk and the delicious products like yogurt, cheese and butter that it produces. A glass of ice-cold cow’s milk has been equated with nutrition and wholesome goodness for ages, and you’d be hard pressed to fi nd many in the dairy industry who would say anything to the contrary. But, for some time now, plant-based dairy alternatives have been elbowing their way into the dairy case, particularly when it comes to beverages. With the consumption of fl uid cow’s milk continuing to decline, the dairy industry has had no choice but to take notice.

Not long ago, plant-based dairy alternatives seemed certain to be a passing phase, and some, in fact, have come and gone. Offerings of plant-based dairy alternatives have been derived from soy, cashews, coconut, rice and even peas. The almond, however, has proven to be the standout for plant-based alternative beverages, and it doesn’t appear to be going away. New to the scene is oat milk, which has quickly proven to be very popular, although its longevity has yet to be determined. There’s no doubt about it: plant-based alternatives to dairy products are thriving.

So, what is the dairy industry to do? Of course, many in the dairy industry will hold fi rm that grinding up a bunch of nuts and adding water, sugar and thickeners does not a glass of milk make. But others have chosen to embrace these plant-based products as an opportunity to market products that consumers continue to demand.

Northeast Dairy magazine discussed this great debate with Dairy Farmers of America, as the cooperative has recently introduced an innovative milk-based product that takes direct aim at plant-based beverages with Dairy+Milk Blends, a lactose-free beverage featuring a 50/50 blend of cow’s milk with plant-based “milk” in two fl avors: almond and oat. This new product has 6 to 8 grams of sugar, 5 grams of protein and fewer calories per

serving than the 13 grams of sugar and 20 grams of protein found in the equivalent serving of cow’s milk.

Rachel Kyllo, senior vice president, marketing innovation for DFA Dairy Brands, answered some pertinent questions on why this leader in the dairy industry decided to make the bold move into plant-based dairy alternative beverages.

NED: Plant-based dairy alternative beverages have been around for a while now. Almond milk is so popular that it really has become a “must have” in many consumers’ shopping carts. Can you talk about how these products have gone from trendy to mainstream?

RK: There are a few reasons that plant-based milks have become mainstream, but the main reason is great marketing. There’s been a really aggressive push by a number of brands to get these products —- particularly almond milk and oat milk —- in front of consumers. These brands are spending a lot of money marketing these products as healthy additions to a nutritious diet. Consumers keep hearing the message that plants are an important part of a healthy diet, and many Americans, particularly younger consumers, believe the narrative that plant-based milks are better for them than cow’s milk.

When we fi rst started out with the idea of Dairy+Milk Blends, we weren’t looking to create something completely new. We know we have a great product in cow’s milk. But, we also acknowledge that many of today’s consumers really like the idea of a fl exitarian diet — a way of eating that is mostly plant-based but does not completely eliminate animal products. Our decision to move forward was a way of delivering what we consider a new dairy product to consumers who data shows are shifting away from traditional dairy. We’ve really been promoting our Dairy+Milk Blends through digital and social media channels, as well as retail shopper marketing programs, as a way to reach our younger target audience. We’re eager to see how well received this new product will be.

NED: Many in the dairy industry will argue that something called almond “milk” is, in fact, not milk at all. How do you respond to that, and did that impact DFA’s decision to introduce Dairy+Milk

Blends?

RK: If you taste a glass of real cow’s milk side-by-side with a glass of almond milk, there’s no comparison from a sensory perception — cow’s milk wins every time. You just can’t duplicate the creaminess and viscosity of cow’s milk