PLANT BASED DAIRY ALTERNATIVES 2022
photo: mizina/adobe.com
Plant-based dairy alternatives –
an IDM International
Dairy Magazine special focus
The plant-based dairy alternatives sector
is growing in developed countries at an
astonishing rate. Granted, starting from zero,
the sale of the first product represents 100%
growth. But the plant-based category has long
since developed into main-stream markets and
even those who enjoy original milk and meat are
becoming, in the face of ever increasing choice,
more and more willing to give plant-based a try.
Of those who‘ve tried, a great number are taking
plant-based analogues into their everyday
diet, spurring the flexitarian movement all over
the world. A prerequisite is, however, that such
products really stand up to the expectations
of consumers regarding texture, colour, taste
and nutritional values. This special issue of IDM
International Dairy Magazine explores the ways
of improving plant-based alternatives. Readers
will find a number of solutions and proposals
for how to manufacture better plant-based
products.
January/February 2022 ¦ international-dairy.com · 3
Manufacturers should not see the plant-based
category as cannibalising dairy. Still, margins
delivered by plant-based products are good
and often significantly higher that what the
original dairy business generates. And, most
important, dairies basically know how to
process and package the analogues. They have
control over the cold chain and they know the
consumers. All in all, this is a huge advantage
over the so many start-ups that may have good
ideas and concepts but lack the market insights
and connections necessary for success.
As the market for plant-based matures, we will
surely see a decline in margins given increasing
competition. It should be a major task for
manufacturers and retailers alike to prevent
the same erosion of margins that has happened
in the dairy category over the past decades.
Anyway, a dairy company that has its footholds
both in original and alternative fields will be fit
for surviving the changes that lie ahead for the
food industry.
We think that we have compiled interesting
information in this special issue that will help
dairies to tackle some of the challenges in
making plant-based alternative products.
Roland Sossna, Editor
/www.cpkelco.com
/adobe.com
/international-dairy.com
