PLANT BASED DAIRY ALTERNATIVES 2022
Functional ingredient
innovation
Unlocking the full potential of plant-based dairy products
Author: Ben Rutten, Global Business Manager
Milk and Dairy Alternatives, DSM Food Specialties
The plant-based category in recent years has
shown exponential growth and is expected to
remain a highly lucrative market as it evolves
and matures. To investigate the trends that are shaping
the market globally, DSM surveyed 5,000 consumers
across 10 countries worldwide. The research revealed
that 53% of consumers will be looking for more
plant-based alternatives in the coming years, but also
that people are increasingly seeking better-for-you
options that support their health and wellbeing. With
consumers more health-savvy than ever, it comes as
no surprise that 85% are aware that they might not
be meeting the recommended intake levels of essential
vitamins and minerals. Dairy alternatives that are
fortified to offer a nutritional profile that matches
that of traditional dairy are therefore increasingly in
demand, with more than 50% of dairy alternatives on
the market now fortified. These added benefits enable
manufacturers to differentiate their products with indemand
label claims. But how can manufacturers create
appealing dairy alternatives that stand out on the
shelf and satisfy today’s health-conscious consumer
demands?
Enhancing consumer appeal
To ensure the plant-based dairy market is well positioned
to continue its upward trajectory, it is important
that manufacturers have the tools they need to navigate
the challenge of creating nutrient-rich, greattasting
plant-based dairy alternatives.
6 · January/February 2022 ¦ international-dairy.com
A source of protein, calcium and other nutrients,
dairy is considered a key part of a healthy, balanced
diet by many people worldwide. Unfortified dairy alternatives,
however, typically have a lower nutritional
value than traditional dairy products, particularly with
respect to vitamin B2, vitamin B12 and calcium, which
may present a stumbling block for producers.
At the same time, although health remains a key
concern for today’s consumers, it is important to note
that the taste and texture of plant-based solutions remain
a strong influencer of the consumer purchasing
decision. 62% of people say that taste is their number
one priority when buying food or drink products.
To create strong appeal, producers must therefore
create high-quality plant-based dairy products with
the sweetness (without adding sugar), texture and
mouthfeel that consumers expect. This can be difficult
to achieve, as starch-based drinks like oat milk
do not initially possess consumer-friendly properties,
such as taste, texture and mouthfeel, and require additional
steps in the production process to ensure they
offer the right sensory profile. To overcome this, starch
must be made soluble, the often undesirable flavor
off-notes of plant protein have to be masked and the
natural sweetness in raw materials like rice and oats
has to be unlocked.
Accounting for regional variations in preferences
for the sweetness of plant-based dairy alternatives
/international-dairy.com
