PLANT BASED DAIRY ALTERNATIVES 2021
Next generation dairy
The ingredient tools to take a slice out of the dairy
alternatives market
The market for plant-based dairy alternatives is
expanding beyond its traditional base of vegans,
vegetarians and milk allergy sufferers. This category
is attracting a growing band of flexitarian consumers,
who continue to enjoy “real” dairy products,
but will also regularly opt for a dairy alternative. In
fact, a Cargill study found that about half of European
shoppers could fit this “flexitarian” definition.
Formulation challenges
The mainstreaming of dairy alternatives clearly presents
a huge market opportunity. But it also comes
with its own challenges. After all, with so many choices
available for consumers, it’s more important than ever
to create products that stand out. Furthermore, milk
loving flexitarians are more demanding, particularly
around sensory shortcomings. Since 2 out of 3 of European
dairy consumers prefer the taste of real dairy
over dairy alternatives, according to Cargill’s study, it’s
paramount to come really close to the original.
In addition, with the advent of nutritional profiling
on product packs and smart phones, there’s growing
scrutiny on health composition too. Finally, the familiarity
of the ingredients used, and the extent to which
they are processed and sustainably sourced, further
influences product choice.
It all means that securing the right ingredient toolbox
is essential to success in the dairy alternatives
space. Cargill’s broad range of solutions paired with
our deep technical expertise, gives dairy alternative
formulators the flexibility to address their unique processing
and formulation needs.
Pea: the alternative protein choice
Choosing the right alternative to replace dairy proteins
isn’t easy. Alternative protein sources differ in terms of
organoleptic, texturizing and functional properties, as
well as in their interaction with other ingredients.
This is where pea protein is such a strong performer.
Functionally, it comes very close to soy in gelling properties.
But it also provides great solubility, a creamy flavor
and a smooth mouthfeel. Moreover, it can be optimized by
heat treatment for improved functionality. It has a quality
protein content and requires no allergen declaration
in the EU. From a sustainability perspective, it promotes
soil health and reduces carbon emissions when used as
a cover crop. Importantly, it also has a very positive consumer
health perception, as confirmed by our Ingredien-
Tracker analysis, in which it came out in the top 20 of over
100 ingredients surveyed on health perception.
Cargill offers pea protein isolates with a mild flavor
profile. With different options in terms of viscosity, the
range of both standard and hydrolyzed pea proteins
provides formulation flexibility. The hydrolyzed pea
protein isolates are particularly suitable for applications
that require whipping properties.
8 · January/February 2021 ¦ international-dairy.com
/international-dairy.com
