Related Searches: Tea Vitamin Nutrients Ingredients paper cup packing

Food & Health Ingredients
Health & Nutrition
Processing & Packaging
Starch & Starch Derivatives

Formulating dairy alternatives

naturalproductsinsider 2022-07-07
Share       

Dairy alternative products are rapidly gaining space on menus and grocery shelves. Consumers who view plant-based products as healthier and more sustainable than dairy milk are driving the dairy alternative explosion. Sensitivities and allergies to lactose, and increased adoption of veganism are also contributing to category success.

Market Research Future reported that the U.S. dairy alternative market grew 61% from 2012 to 2018 when it reached US$2.3 billion, and it is expected to surpass $2.7 billion by 2022 with a compound annual growth rate (CAGR) of 4.4-percent. In 2017, almond milk owned 64-percent of all U.S. dairy alternative sales followed by soy and coconut milks, which together accounted for a quarter of the market. Niche dairy alternative milks like oat, cashew and hemp made up the remaining 11-percent of the market, according to Mintel. Oat milk has gained momentum over the last couple of years, though, and it could take market share away from category leaders. Nielsen found that oat milk sales grew by 23% from 2017 to 2018 while total non-diary milk blends sales grew by 51%.

Companies can basically "milk" anything these days, thanks to advances in plant-based ingredient technologies, and brands are introducing innovations each year. Dairy alternative innovation has gone beyond the milk and natural products aisles, too. Ice cream, yogurt and premium cheeses like gouda and chevre have gotten the plant-based treatment. More dairy alternative products are expected to enter the market and improve over time as new technologies become available. 

Though demand for dairy alternative milk has skyrocketed in the last decade, it has existed for centuries and been commercially available for several decades. Early iterations of dairy alternative products had flavor and texture flaws, though, such as tasting chalky, astringent and stale. Proliferation of dairy alternative products prompted suppliers to develop technologies that improved taste and solubility of plant-based ingredients to make them more palatable.

E-newsletter

Subscribe to our e-newsletter for the latest food ingredients news and trends.

Tags

Recommended Products

high purity quality halal gelatin

high purity quality halal gelatin

Ginger Powder

Ginger Powder

check weigher  60T

check weigher 60T

Hiqh Pressure Homoqenizer

Hiqh Pressure Homoqenizer

Vegetable drying equipment

Vegetable drying equipment

stevia RA98%

stevia RA98%

OB360A PAPER/PLASTIC BANDING MACHINE

OB360A PAPER/PLASTIC BANDING MACHINE

semen cassiae torae

semen cassiae torae

Dietary Fiber

Dietary Fiber

Ferrous citrate

Ferrous citrate

Top

SJGLE B2B Website : 中文版 | ChineseCustomer Service: 86-400 610 1188-3 ( Mon-Fri 9: 00-18: 00 BJT)

About Us|Contact Us|Privacy Policy|Intellectual Property Statement

Copyright 2006-2023 Shanghai Sinoexpo Informa Markets International Exhibition Co Ltd (All Rights Reserved). ICP 05034851-121