PLANT BASED DAIRY ALTERNATIVES 2021
tive) every day, this is a dietary matter that consumers
cannot simply brush aside. Combined, these factors
are driving the growth seen in this dynamic sector.
A walk down the plant-based beverage aisle
The tremendous variety in this sector is manifest in the
numerous products made from nuts, seeds and grains,
such as: soy, coconut, cashew, macadamia, hemp, quinoa,
barley, flax and pea. Many of these drinks are
highly nutritious and fortified with calcium and vitamin
D. The most common are:
• Soy milk: a high-protein liquid made from ground
cooked soybeans; typically fortified and used as a
milk substitute; has roughly the same protein per cup
as cow’s milk
• Almond milk: a plant milk manufactured from almonds;
contains no cholesterol or lactose
• Rice milk: a grain milk made from rice (typically
brown); mostly sold unsweetened
• Oat milk: a milky liquid made from oats; used as a
milk substitute, cooking ingredient and beverage.
PLANT-BASED BEVERAGES RETAIL
Leverage the nutritional value of plant-based
yoghurt
Target flexitarians, vegetarians and vegans, as
well as dairy consumers who are health-conscious
and environmentally aware to build brand
loyalty
Improve flavor and texture, including developing
products with flavors that emulate dairy-based
yoghurts
Culture and the economy play vital roles in the development
and spread of plant-based beverage consumption.
According to research organization, Zenith
Global, soy milk, which is well established in Asia, continued
to dominate the global category throughout
2018 – representing about 50% of the global volume.
Almond milk followed at 26%, and is expected to
greatly increase in popularity over the next five years,
particularly in Western countries. In fact, almond
overtook soy milk as the best-selling plant-based milk
in the U.S. in 2013. In Asia Pacific, more new products
are utilizing value added ingredients (e.g. collagen,
amino acids or charcoal) and emphasizing free-from
attributes (e.g. soy-free, nut-free, preservative-free,
GMO-free or sugar-free). This shift is driven largely by
an increased focus on healthy diet and the fact that
more households have disposable income.
As seen throughout the food sector, cross-over formats
are also gaining in popularity. For example, granola
cereal in the form of granola bars or yoghurt, traditionally
eaten from a container with a spoon, is now often
sold in ready-to-drink (RTD) containers, including probiotic,
dairy-free alternatives. The RTD option is ideal
for active consumers who might be traveling to work,
on their way to the gym or looking for a quick snack
between meals. And while the growth opportunities in
the dairy alternatives beverage sector are tremendous,
consumer expectations have never been higher. When
it comes to plant-based yoghurt products, Euromonitor
International recommends manufacturers:
GEA will continue to place emphasis on development
in the plant-based beverages industry, leveraging its
knowledge and expertise across the world, particularly
at its development centers for non-alcoholic beverages.
The GEA constellation really empowers us to bring
together experts from across disciplines and to integrate
the best ideas into a tailor-made concept. We
have a strong team working with our customer in China
to ensure that the project rolls out successfully.”
(photo: GEA)
January/February 2021 ¦ international-dairy.com · 17
/international-dairy.com
