Wellness Brief
Why more San Franciscans are drinking lactose-free milk
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The rising star of the dairy aisle: lactose-free milk, which is now more popular nationally than plant-based alternatives.
Why it matters: Health-conscious consumers — many of them lactose intolerant — are redefining what "healthy milk" means and moving away from almond and oat drinks.
Catch up quick: Soy milk led the alt-milk charge in the '90s, followed by almond (still the national category leader despite a recent dip) and oat.
State of play: Plant-based milk sales have dropped 5% year over year in the U.S. — "very counter to what we've seen for many years," says Chris Costagli, NIQ VP of food insights and a dairy industry veteran.
What's happening: Consumers are returning to cow's milk because they're getting wise to the fact that there are additives like texturizers in many plant-based alternatives, Costagli says.
- Plus, lactose-free dairy milk offers inherent protein and calcium, which is why dietitian Tamara Duker Freuman says she's switched lactose-intolerant patients to it.
- And taste is a factor. Unlike plant-based milks, dairy milk tends to froth better, taste creamier and not curdle in hot beverages.
Yes, but: There's still room for plant-based milk in a healthy diet — especially if you opt for varieties without carrageenan or added gums, Freuman says.
Zoom in: Lactose-sensitive dairy fans have plenty of options in San Francisco grocery stores. Among them:
- Lactaid, milk that uses an added enzyme to break down lactose.
- Fairlife, milk that's lactose-free and filtered to have high protein and low sugar.
- A2, milk that has lactose but is touted as being potentially easier to digest because it's made from cows that lack a certain protein.
What we're watching: Whether tariffs on dairy products will affect Americans' milk-buying habits.