What would your morning latte or cereal be without milk? Dairy products add variety to the diet, and are rich in protein, calcium and vitamin D. For those on dairy-free diets, there are many substitutes, too. Here’s what’s trending in the dairy aisle.

Americans are gradually passing up cow milk in favor of many new plant-based milk alternatives. Yogurt and kefir are gaining popularity and market share.

Sales are up for Greek and Icelandic yogurts. Try them and you’ll see why — they’re thick and creamy, with more protein and less sugar than regular yogurt.

Savory yogurt is a new innovation. Flavors such as tomato, beet and sriracha mango are popping up, and contain less sugar than traditional sweet varieties such as vanilla, peach and strawberry. You can also find nondairy yogurt made from coconut, soy and almond milk.

Sales are also up for kefir, a fermented milk drink made with kefir grains that create a slightly fizzy, tart taste. The fermentation introduces healthy probiotic bacteria, which is good for the digestive system.

Nondairy milks account for more than a billion U.S. dollars in annual sales. Almond milk is fueling this growth, with cashew, flax, soy and hemp-based milks becoming popular, too.

Most alternative milks are enriched with calcium and vitamin D to meet the levels in cow’s milk, but they fall short on protein. Soy milk is the only alternative that’s naturally high in protein — with about 8 grams per cup, it’s just like cow’s milk (almond and hemp milk have <1 g).

The key to choosing a good milk alternative? Ensure it’s high in protein, low in sugar and enriched with vitamins and minerals.

By Cara Rosenbloom, RD