Are plant based alternatives key to the future of dairy?

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Plant-based dairy alternatives, such as vegan cheese and nut-milks are evolving global consumer trends. Greater interest in nutrition claims and lifestyle changes are driving consumers to purchase previously unconsidered products as part of their weekly shop. The market for plant-based alternatives, containing ingredients such as oats, rice and soy, is set to reach $21.7bn globally over the next six years, with annual growth predicted at around 13%, according to Allied Market Research.

Despite increased competition within the dairy sector, manufacturers are embracing change. Producing alternative products using plant-sourced ingredients in new ways enables food producers to develop innovative and exciting foods that are no longer seen as a threat to dairy markets. Instead, they provide an opportunity for growth.

Natural, flexible diets, fuelled by plant-based derivatives have been identified as a key trend for 2017 within the food and beverage market, according to Global Food and Drink Trends 2017 report, from think tank Mintel.

Yoghurt
Pllant-based derivatives have been identified as a key trend for 2017

For plant-based or vegan products, at Tate & Lyle we provide specially blended stabiliser systems as an alternative to dairy, containing vegetable proteins, vegetable fibre and/or native starch. These systems can be used in a wide range of vegan products, such as coconut based yoghurts or sesame salad dressings. Part of our Food Stabiliser Systems portfolio, HAMULSION® Stabiliser Systems act as a thickening or gelling agent, emulsifying component, processing aid or protein powder in dairy, bakery, beverage products and in soups, sauces and dressings.

Our stabiliser systems are another example of how we help make food extraordinary. We can help you determine the ideal stabiliser system to meet your specific product needs and/or desired health benefit claims.