According to the World Allergy Organization (2018), 220 to 520 million people around the world are living with a food allergy. In 2015, the prevalence of food allergies was around 1-3.5% in adults and 4.5-6.5% in children.
According to the estimates by the U.S. Food and Drug Administration (FDA), around 30,000 emergency room visits, 2,000 hospitalizations, and 150 deaths take place every year in the U.S. due to the severe, life-threatening food allergies in the country. According to the National Institute of Allergy and Infectious Diseases, around 90% of these food allergies is caused by eggs, milk, fish, red meat, soy, and nuts.

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According to the Association of UK Dietitians (BDA), an estimated 1-10% of adults and children in the country have a food hypersensitivity, though as many as 20% of the population experience some reactions to foods which help them trust that they do have a food hypersensitivity. The source has also mentioned that the most common eight food allergies are cow milk, chicken eggs, shellfish especially, prawns, fish, soy, peanuts, and wheat accounts for around 90% of the total allergies, with the first five being most common in the country.
Therefore, due to the major contribution of animal-based conventional dairy products in overall food allergies, most dairy products consumers are inclined toward dairy alternatives made of vegan protein, which ultimately drives the demand for dairy alternatives. Moreover, increasing recognition of plant-based dairy products in offering a similar comprehensive protein, vitamin, and amino acid profiles like animal protein products is further expected to enhance its demand. Thus, increasing incidence of intolerance for conventional dairy products and rising appreciation of dairy alternatives to offer similar nutrition is significantly driving their adoption in recent years.