PLANT BASED DAIRY ALTERNATIVES 2022
probiotics and prebiotic ingredients like fiber to them
is an easy way to promote gut health without requiring
people to change their habits or take dietary supplements.
EFSA health claims are mostly related to the
fiber content of these foods, but there are many other
ways that brands can communicate the positive health
effects of beneficial bacteria, including via consumer
education.
Sugar, lactose, fat – are they the bad boys?
While there are ingredients that have positive associations
in the minds of the consumer, there are others that
have the opposite effect. Sugar, lactose and saturated
fats, for instance, are constantly under fire, and manufacturers
who are able to provide satisfactory alternatives
are reaping rewards.
When it comes to products with healthy positionings,
consumers expect low sugar levels, and no added sugars.
Especially with indulgence products like chocolate
drinks or fruit yogurts, conscious buyers check ingredients
lists thoroughly. If sugar has to be added, it should
be in small amounts, and natural sweetening solutions
are far more acceptable than artificial sweeteners such
as aspartame-K or sucralose.
Potentially misleading “no added sugar” claims are also
under scrutiny: Manufacturers should be mindful that
in some dairy alternatives, sugar is created by the enzymatic
processes that take place during production.
They must therefore be careful not to make claims that
14 · September/October 2022 ¦ international-dairy.com
could lead consumers to think they are choosing a sugar
free product. The Fi Global Insights Report explores the
broad range of natural sweetening options that can give
both dairy and dairy alternative products a more balanced
nutritional profile and allow for positive consumer
communication at the same time.
And then there’s lactose. Bloating, cramping, digestive
discomfort: Lactose can trigger gut health issues in sensitive
or intolerant people who lack the enzyme lactase,
which breaks it down in the body and makes it easier to
digest. Lactose-free products have had a regular place
on supermarket shelves for many years and have seen a
steady increase in popularity. Their slightly sweet taste,
which comes from the broken down sugars, can be a
benefit in sweet products, and the Report notes that
sweet segments like desserts have been ripe for creative
product development.
Good fat, bad fat
For some consumer groups, the perception of fat has
changed, however, partly because of the high fat, low
carb keto trend, which is said to enhance energy levels
and physical performance, promote weight loss and
aid gut health. Saturated fats, however, can contribute
to cardiovascular diseases and other health issues, so
many public health organisations recommend reducing
their consumption and switching instead to polyunsaturated
fats. Dairy fat is traditionally saturated,
but the industry has reacted by offering alternatives.
Some product innovations are enriched with phytos-
For manufacturers,
it is important to
build trust through
honest and clear
marketing (photo:
AdobeStock)
/international-dairy.com
