PLANT BASED DAIRY ALTERNATIVES 2021
Convenience at the core
It’s no wonder that plant-based dairy alternative products
continue to grow in popularity. In the New Nutrition
Business’ Key Trends Report for 2021, we see that
“plants made convenient” is the next area for growth:
Creative new product development is about delivering
plants in more convenient and snackable formats.
There has been an incredible boom in new product
launches of spoonable, plant-based yogurt alternatives
since 2015, projected to be seven times that of
dairy yogurt, according to Innova Market Insights.
The next segment ripe for innovation is plantbased,
non-dairy beverages. In Asia, dairy drinking
yogurts and plant-based drinking yogurt alternatives
have become popular protein snacks loved by all ages.
Making the snack even more convenient for both consumers
and companies alike, the idea of ambient (long
shelf life) drinking yogurts was born. Without a need
for refrigeration, these drinkable yogurts can be stored
anywhere and enjoyed anytime (also a welcome idea
during a pandemic when shopping trips became less
frequent). We believe the idea of long shelf life drinking
yogurts could become popular in European and
North American countries too – especially when you
add the power of plants.
Working with plant protein
Of course, as more product developers expand into the
plant-based space, new challenges also arise. Taste
and texture are key – especially when trying to reach
the flexitarian consumer and compete with traditional
dairy counterparts for shelf space. Consumers expect
these new plant-based dairy alternatives to have all the
great qualities of dairy – the same rich mouthfeel, texture
and creaminess – even a similar appearance. So,
formulators must find ways to develop not only these
desired attributes but also attain shelf stability and a
strong nutritional profile using oats, coconut, pea,
almond and soy, among other plant sources.
In addition to understanding what consumers
want, product developers must also
consider how their choice of plant protein
can withstand the processing conditions
necessary for yogurt production and
heat treatment. For example, most
plant proteins are not 100% water
soluble. They don’t offer the same
functionality as traditional dairy casein
with its butterfat and minerals.
Textural challenges can arise from
the absence of milkfat as well as the
natural grittiness of plant protein. Earthy or beany
notes can also impact flavor. So, it means formulators
must get creative when revamping a recipe.
While culinary expertise in selecting the right plant
protein is paramount to achieving exceptional flavor, the
true secret to achieving success in plant-based yogurt
alternatives is choosing the right stabilizer system. It can
help solve the most common challenges in both stirred
and sippable formulations: syneresis control, suspension
of insoluble particles and protein protection, in addition
to contributing to texture, body and mouthfeel.
Proven stabilisers
Two proven stabilizer hero ingredients are pectin and
gellan gum. They work especially well in ambient/long
shelf life products that undergo a heat treatment.
Pectin is an easily recognized, label-friendly ingredient
extracted from citrus peels. It can be used to protect
proteins at an acidic pH and provide long-lasting stability
over shelf life while also preventing sedimentation
and syneresis. A well-known gelling agent, pectin
can help formulators create a creamy, spoonable
texture by delivering that missing “fat sensation” and
optimize mouthfeel as it masks off-tastes.
Gellan gum is a multifunctional, fermentation-derived
ingredient for solving plant-based protein challenges,
with a composition identical to the naturally occurring
bacteria on water lily pond plants. It provides stabilization
and suspension of insoluble protein, calcium, minerals
and other particles in non-dairy yogurt alternatives
while contributing minimal mouthfeel and ensuring a
smooth pour.
The Health Halo
For its 2020 Top Ten Trends Survey, Innova Market
Insights asked consumers around the globe why they
chose to eat plant-based foods. Their top reasons included
“It is healthier” and “it is better for the planet.”
With a health halo adding to the growing interest in
trying plant-based applications, a clean, recognizable
label is also critical. Product developers should honor
this perception of health and sustainability in their
choice of stabilizers. Using nature-based ingredients
such as pectin and gellan gum will complement your
plant proteins, and grades are available to meet claims
of organic compliance, non-GMO, gluten-free and other
clean label goals. Because of their multifunctional
qualities, pectin and gellan gum can also help formulators
shorten their ingredient list overall.
When a product developer is able to connect all of the
elements of innovation, there is no limit to the potential
for success with plant-based, non-dairy yogurts.
January/February 2021 ¦ international-dairy.com · 11
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