Plant-based milk is gaining traction in India due to its health benefits, ethical sourcing, and suitability for those with lactose intolerance. Made from ingredients like soy, almonds, oats, and coconuts, these milks offer health benefits such as being lactose-free, low in fat, and rich in nutrients. While they are especially favored by vegans and individuals with dietary restrictions, many consumers still rely on both plant-based and dairy milk due to the latter’s greater affordability, accessibility, and versatility.
However, the plant-based-milk market is looking very promising —valued at around Rs. 250 crore in 2021, expected to reach Rs. 891 crore by 2025, and potentially Rs 4,827 crores and Rs 10,625 crores by 2030.
Not too long ago, plant-based milk was seen as a niche product, catering to those with lactose intolerance or strict vegan diets. But today, it has transformed into a powerful movement, disrupting the dairy industry and reshaping consumer choices worldwide.
What started as an alternative has now become a mainstream preference, driven by a surge in health awareness, sustainability concerns, and evolving tastes. From almond and oat to soy and coconut, plant-based milk is not just about avoiding dairy—it’s about embracing a new way of living and doing business.
As demand skyrockets and innovations continue, one thing is clear: plant-based milk is no longer just an option—it’s an opportunity.
These non-dairy milks have deep cultural roots and have been used for centuries around the world. Coconut milk, for example, has long played a role in both culinary and ceremonial traditions in India and Southeast Asia. Similarly, soy milk has been recorded in China as early as 1365. While these products have a long history, their popularity is rising once again due to the many benefits they offer.
In simple terms, plant milk is a beverage created by extracting proteins, fats, and sugars from plants and blending them into a smooth, drinkable mixture. The plant-based milks come in a wide variety, typically categorized by the main ingredient used as their base. These include:
These plant-based milks provide a nutritious and wholesome alternative to traditional dairy. For instance almond milk boasts a creamy texture similar to cow’s milk and delivers a good dose of vitamin E and calcium. Oat milk is a versatile option, perfect for both drinking and baking, and it’s a solid source of vitamins A and D.
Conversely, coconut milk has a naturally light, sweet flavor and is rich in calcium, making it ideal for both cooking and sipping. Soy milk remains a popular choice—and for good reason. Often considered the original plant-based milk, it offers eight grams of protein per serving and is typically fortified with vitamin D. Its nutritional profile is one of the closest to cow’s milk.
Hemp milk is packed with essential nutrients and free from soy, nuts, and gluten, making it a great option for those with food allergies or sensitivities. (India Hemp & Co is among the major producers of hemp milk.)
Rice milk is low in fat and calories, while providing plenty of B vitamins and antioxidants for a healthy boost. Walnut milk is a nutritious, plant-based option ideal for those who are health-conscious or lactose intolerant and seeking to increase their protein intake. It’s rich in antioxidants, omega-3 fatty acids, folic acid, and magnesium, making it a flavorful and beneficial addition to the diet.
Flax milk is made by blending cold-pressed flaxseed oil with water to create a smooth, creamy liquid. It’s an excellent source of unsaturated omega-3 fatty acids and works well in both beverages and a variety of sweet and savory dishes.
When it comes to preparation, all plant-based milks, regardless of their main ingredient, are made using a similar method. The base ingredient is usually soaked for several hours to soften it, then blended into a pulp, strained, and mixed with water. The result is a beverage that’s mostly water, with less than 10% of it made up of the actual plant material in most brands.
To improve taste and nutrition, many manufacturers add vitamins, minerals, and flavorings like vanilla or chocolate. The amount of added sugars and nutrients varies significantly—some brands keep it simple, while others include a range of added ingredients. The producers often try to replicate the look and taste of cow’s milk in plant-based alternatives to appeal to a wider consumer base. Even though these drinks aren’t technically milk, the word “milk” is still commonly used in their names.
Rs. 250 crore – market size in 2021
Rs. 891 crore – projected by 2025
Rs. 10,625 crore – potential by 2030
45+ brands active in India
59% of users consume with entire family
31% drink it individually
Main ingredients of Plant-Based Milk :
Benefits of Plant-Based Milk :
Amidst the shifting dietary landscape of India, plant-based milk is rapidly gaining popularity and becoming a preferred choice for many consumers. A majority of consumers can now clearly distinguish plant-based milk from its dairy counterpart by appearance, flavor, and texture. Among the available options, soy milk enjoys the highest level of awareness, with almond and oat milk also gaining significant recognition.
Consumers often emphasize the taste, ease of digestion, and the inherent health and nutritional benefits of plant-based milk. Health concerns are typically the main motivation for promoting this category, with users frequently mentioning these benefits when recommending it to friends and family.
The report ‘Insights on the plant-based dairy category in India-2024’, by Good Food Institute (GFI) reveals that nearly two-thirds of plant-based milk users also include animal-derived milk in their diets. Among these households, cow milk is the most commonly consumed milk, followed by soy, almond, and buffalo milk. This dual consumption is largely influenced by the wider availability, lower cost, and diverse applications of conventional dairy milk. The study noted that both plant-based and animal-derived milk are typically consumed by the entire family. In fact, 59% of users say their whole household drinks plant-based milk, while 31% consume it individually.
The primary uses of plant-based milk include drinking it directly—whether plain, flavored, or mixed with nutritional additives like Horlicks or Bournvita—as well as using it in milkshakes, smoothies, or with breakfast cereals. Animal-derived milk, on the other hand, is most frequently used in tea and coffee, followed by direct consumption and as an ingredient in milkshakes.
In light of the accessibility challenges associated with commercial plant-based milk, some consumers choose to make it at home. Simultaneously, many are willing to pay up to 20% more for plant-based alternatives and often change brands based on price.
Overall, plant-based milk is the preferred option among its users, mainly due to its perceived health benefits, ethical sourcing, and suitability for those with lactose intolerance. However, even among plant-based milk consumers, dairy milk is still seen as more versatile and a better source of calcium. In contrast, plant-based milk is valued for being high in protein, low in fat, and offering superior flavor, nutrition, and sustainability.
The plant-based dairy segment in India features over 45 brands, offering a wide array of products including milk, yogurt, butter, cheese, paneer, and ghee. According to an economic analysis by GFI India and Deloitte, the domestic plant-based-milk market was valued at approximately Rs. 250 crore in 2021 and is expected to grow to Rs. 891 crore by 2025. Looking ahead to 2030, the market has the potential to expand significantly, with projections ranging from Rs. 4,827 crore to Rs. 10,625 crore. Additionally, export opportunities are estimated to lie between Rs. 459 crore and Rs. 1,889 crore by 2030.
A variety of dairy alternatives are now available in supermarkets, offering substitutes for traditional milk and dairy products. These include soy milk, plant-based yogurts, and certain vegan cheeses, as well as milk alternatives made from rice, oat, almond, hazelnut, coconut, quinoa, and potato. To easily spot these options, check for labels like “dairy-free” or “suitable for vegans.” Key factors that influence consumers’ decisions to purchase plant based milk are: taste, availability, feedback from other consumers, brand name, and health considerations/ benefits.
Sofit, Epigamia, So Good, Oat Mylk, Raw Pressery, Urban Platter, and Silk, are among the major brands used by consumers. These plant-based milk brands are readily available on various online shopping platforms, including Amazon, VVegano, Vegan Dukan, Vegan Mall, and Nature’s Basket.
Plant-based milk is steadily gaining popularity in India, with consumers recognizing its source and using it in much the same way as traditional dairy milk. Its appeal lies in health benefits, ethical sourcing, and nutritional value. Promoted as a nutritious, cruelty-free, and eco-friendly alternative, plant-based milk is often fortified with calcium, lower in sugar and fat, easily digestible, and free from hormones and contaminants found in dairy. Despite a preference for plant-based options, many still consume animal milk due to its wider availability, affordability, and versatility. For plant-based dairy to grow, it must focus on wider distribution, greater compatibility with popular Indian beverages like tea and coffee, and better affordability.
Read More:
How will Indusfood help the plant-based milk industry?
Indusfood serves as a strategic platform for India’s plant-based milk industry to unlock new growth opportunities. By connecting manufacturers with global buyers, distributors, and investors, it facilitates access to export markets and enhances international visibility. The event also fosters collaboration with food tech companies and ingredient suppliers, encouraging innovation in taste, texture, and nutritional value. For emerging brands, Indusfood offers a chance to benchmark against global trends, receive buyer feedback, and explore co-manufacturing or white-labeling deals.
India’s plant‑based milk market was valued at approximately ₹250 crore (~US $30 million) in 2021.
The market is projected to grow to around ₹891 crore (~US $110 million) by 2025.
By 2030, the category could expand dramatically—reaching between ₹4,827 crore (~US $600 million) and ₹10,625 crore (~US $1.3 billion), depending on growth trajectory.
Over 45 brands are currently operating in India, offering various plant-based milks, yogurts, butter, cheese, paneer, and ghee.
Popular bases include soy, almond, oat, coconut, banana, walnut, and hemp—often fortified with vitamins and minerals to mimic dairy nutrition.
Consumers cite these as key benefits:
– Lactose intolerance (especially in South India)
– Rising health and wellness awareness
– Eco-conscious urban consumers
– Preference for fortified, vitamin‑D/Ca‑added options
– Innovation and variety (flavors, organic, gluten‑free)Better digestibility
Home-made oat, coconut, cashew and soy milks are commonly cited as easiest. Oat milk is praised for affordability and taste, while soy with lecithin avoids curdling under heat. Homemade options cost significantly less than store-bought variants.
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