New market data from the Good Food Institute (GFI) shows that plant-based dairy, specifically milk and creamer, are outperforming meat analogs in the US foodservice industry. While milk and creamer sales saw increases in 2025, meat analogs, eggs, and cheese experienced declines in sales.

Despite pockets of growth for certain plant-based meat analogs, overall sales through broadline distributors were down 7% in dollar sales and 5% in pound sales. Limited menu access was suggested as a potential reason for the decline, as only 8% of the top 250 US chains offer plant-based meat analog dishes. Taste, texture, and price were identified as main barriers to adoption by consumers, with taste being a significant concern.

Plant-based milk and creamer sales saw increases, with milk sales rising 16% and creamer achieving a 28% share of total pound sales. Plant-based creamer was priced lower than its conventional counterpart, which could have contributed to its momentum. Plant-based eggs and cheese struggled, with egg sales up in dollar amounts but down in pounds, and cheese experiencing losses in both categories. Despite challenges, plant-based meat diners were shown to be valuable customers, spending more on average at restaurant chains compared to the average diner.