From plant-made milk and yoghurt to cheese alternatives, the dairy-free space continues to see very dynamic innovation, delivering strong growth and attracting key dairy players into the space. This report analyses the consumer drivers behind the success of this industry, key hotspots for growth and the latest innovation in the space, including the developments in precision fermentation and cell-cultured dairy to achieve animal-free alternatives.
This report comes in PPT.
Plant-based dairy alternatives have revolutionised the dairy industry. More consumers are choosing these options, and they are mainly driven by health reasons, including better digestion. Also, there is a clear generational pattern with younger generations increasingly looking for plant-based offerings.
Plant-based dairy continues to surge in popularity across the globe, with Western markets amassing the greatest potential. Plant-based milk is the largest contributor to the dairy-free industry and where much of the innovation is happening. Oats are growing rapidly and new entrants like barley and potato milk emerging.
Plant-based yoghurt and ice cream remain small categories globally but continue to gain ground. If there is one category where innovation has been boosted in recent times it is dairy-free cheese, with recent launches from flagship cheese brands such as Philadelphia and Babybel.
The future of plant-based alternatives will be driven by efforts directed towards replicating dairy as much as possible, from improving the nutritional profile to matching the versatility, functionality, taste and texture of it, while keeping ingredients lists as clean label as possible.
The long-term future of dairy alternatives will be driven by technology, most significantly precision fermentation and cell-based technologies, which consist of culturing mammary cells that lactate milk. These techniques will be able to replicate the full complexity of dairy.
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