Plant-Based Milk Outpaces Dairy Growth in US Foodservice As Protein Price Gap Shrinks

In the US foodservice sector, non-dairy milk has outperformed traditional dairy milk, with sales rising by 16% last year. Plant-based creamers also saw a 4% growth, now holding double-digit shares in their respective categories. However, sales of plant-based proteins, including meat alternatives, tofu, tempeh, and veggie burgers, declined by 7% despite a narrower price gap with meat.

Despite the success of non-dairy milk and creamers, vegan cheese experienced a decline in both dollar and pound sales. Meat alternatives continue to dominate the plant protein segment, with beef being the most popular option. While the price gap between plant-based and conventional foods persists, prices for plant-based proteins have decreased slightly, making them a more attractive option for consumers in the foodservice sector. Improving taste and price, along with increasing availability, are key factors that could drive greater adoption of plant-based foods among consumers in the US.