Over the past decade, demand for non-dairy milk products has skyrocketed. From grocery stores to restaurants to college dining, these options have become more and more prevalent. This has correlated with a growing perception of low-sugar, non-dairy products as more healthy. Sustainability is another reason given for these trends, although a less significant one. These sentiments are most prevalent among millennials, who are causing changes to be implemented in restaurants catering to this demographic and university dining. Plant-based options are expected to become more even prevalent in coming years.
Read more: Plant-based options take over beverage menus
