PLANT BASED DAIRY ALTERNATIVES 2022
Health, sustainability and
taste drive growth of plantbased
dairy alternatives
Author: Jonathan Herrmann, Technical Sales Manager,
Dairy Alternatives at Chr. Hansen, E-mail: dejohe@chr-hansen.com
Fermented plant-based alternatives to dairy
products continue to gain in importance
for consumers worldwide - steadily growing
sales figures proof this ongoing trend. Plantbased
products left their niche existence long
time ago and entered the standard range of food
retailers. Thus, most dairies and milk-processing
companies in Germany offer a vegan product line
in their range as well.
New raw materials offer more
opportunities and challenges
The complexity of raw materials and bases has
increased significantly. Whereas in the beginning
development focused on single raw materials,
for example oats, today’s complex mixtures of
different raw material groups, such as vegetable
proteins, carbohydrates and fats, are standard
for base formulation. Manufacturers can thereby
create products with increased functionality,
more diverse properties and improved nutritional
profiles. As result more complex derived products
can be developed from bases with mixed raw material
groups. Fermentation plays a crucial role for
manufacturers. Applying fermentation enables
new product categories, such as fermented plantbased
yoghurt and cream cheese alternatives.
24 · September/October 2022 ¦ international-dairy.com
(photo: Chr. Hansen)
/international-dairy.com
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