IDM ¦ Column
FMCG Gurus Column
Foodservice outlets need to capitalize on plant-based diets
8 · November/December 2020 ¦ international-dairy.com
Across the globe, dietary
habits are changing as
consumers become more
health and environmentally
minded. As a result
of this, a significant proportion of consumers
are looking to abstain from
dairy intake completely or moderate
consumption. This is because dairy can
be associated with bad-for-you ingredients,
whilst farming methods are also
seen to be detrimental to the environment.
The issues of health and sustainability
will intensify amongst consumers
in a post COVID-19 world, especially as
many consumers deem the two issues
to be interlinked. As such, it is crucial
that the foodservice channel responds
to this by innovating and expanding
menus around plant-based dairy options.
This will be crucial for tempting
consumers back in outlets once the virus
has passed.
Flexitarians on the rise
In recent years, much attention has
been given to the healthiness of dairy
products. On one hand, dairy is associated
with being high in protein and
calcium. However, on the other hand,
dairy is also associated with high levels
of fat and sugar content. In addition
to this, the sustainability credentials
of dairy farming is something that has
also been called into question in recent
years. As a result of this, much attention
has been given to consumers moderating
their intake of dairy in line with
the rising number of people classified
as adopting flexitarian dietary plans.
For instance, in 2020, an FMCG Gurus
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