IDM ¦ Ingredients
Know the plant base
in your dairy alternative
Successful dairy alternatives are all about the base –
and an eye for solving the challenges when producing
a brand with the appeal and nutrition that consumers seek
Dairy alternatives hold masses of potential for dairy
companies that decide to expand into the plantbased
arena. The global market forecast points to
profitable growth, and the plant-based diet trend is
moving onward and upward as more consumers act
on concerns about health, sustainability and animal welfare.
But, no matter how well-established the dairy, a successful
plant-based alternative cannot rest on dairy experience alone. If
the high turnaround on supermarket shelves is anything to go by,
building a strong plant-based brand is a challenging business that
calls for a special approach.
Starting with the base
The fundamental differences between milk and plant-based raw
materials are as many as they are varied. Before starting up dairy
alternative production, manufacturers need to consider a long list
of implications when using a plant base instead of milk. Processability,
sensory quality, nutrition, food safety and stability during
shelf life will all be top of mind.
Dairy alternatives hold masses of
potential for dairy companies that
decide to expand (photo: DuPont)
18 · November/December 2020 ¦ international-dairy.com
/international-dairy.com
