The local production of plant-based dairy products is low in South Africa, with this category heavily reliant on imports. However, the South African government has invested in De Novo Foodlab (previously De Novo Dairy) to develop animal-free dairy products through fermentation processes.
The costly nature of plant-based yoghurt and cheese acts as a deterrent to mass production and widespread consumer uptake. The higher production costs associated with sourcing quality plant-based ingredients and implementing specialised processing techniques often result in elevated retail prices, preventing accessibility by a broader consumer base, especially at a time of falling disposable income.
Despite recording negligible sales at the end of the review period, the variety of plant-based cheese available in South Africa is expanding, and now includes a range varying from plant-based cheddar-type cheese to plant-based speciality cheeses such as those similar to camembert and parmesan. It is expected that demand for plant-based cheese will increase further over the forecast period, as an increasing number of consumers switch to a vegan/flexitarian/lactose free lifestyle.
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This is the aggregation of plant-based milk, plant-based yoghurt and plant-based cheese. Please note that plant-based dairy products that are not milk, yoghurt or cheese are tracked under their core dairy categories (e.g. powder milk, margarine and spreads, coffee whiteners etc.)See All of Our Definitions
This report originates from Passport, our Plant-based Dairy research and analysis database.
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