Dairy alternatives have seen significant growth over the past five years and show no signs of slowing down. According to Fortune Business Insights, the global dairy alternatives market is expected to reach a whopping $61 billion by the end of the decade.
The industry's continued success is fueling a boom in innovation, with existing and new brands launching countless products to capitalize on this success.
Although the business sector has been booming for some time, it faces many challenges that could eventually stifle its growth.
FoodNavigator reveals the secret to alternative dairy’s success at this year’s free digital event Protein Vision on 4 December. Industry experts will discuss how the category became the success it is today, what improvements could be made and the opportunities that lie ahead.
We’ll be joined by some of the biggest names in the industry, from BENEO to Biospringer and Rude Health. They’ll reveal the truth about the state of the category. Industry experts will also share their predictions for the future of alternative dairy.
Participate for free in the digital event from December 3 to 4
You will learn five important things from this event.
Alternative dairy products: nutritional value
Ananda Roy will analyze the nutritional value of alternative dairy products to compare them to real dairy products on Day 2.
It will also discuss the effect of ultra-processing on the nutritional quality of alternative dairy products and the fortification process. We will also ask what the industry can do to improve the nutritional quality of alternative dairy products.
Alternative Dairy Products: Bridging the Gaps in Nutrition, Taste and Texture
In high-income areas, dietary habits have shifted towards diets that include alternative proteins. However, the industry still faces challenges in terms of taste, texture and nutritional content. Marion Alexandre, Global Food Applications Specialist for Biospringer, discusses the potential of yeast-derived ingredients.
Casein: a plant-based revolution?
Casein, a complete protein source, is seen by many as the answer to the taste and texture issues plaguing alternative dairy products. Professor Marite Cards from Malmö University and Instituto Biofisika discusses the opportunities emerging in plant-based casein.
Alternative dairy products that use fava beans as a protein source
Consumers and manufacturers are increasingly interested in fava bean products because of their sustainability credentials. Frederic Fernandes is BENEO’s Product Manager for Functional Proteins. We talk about these benefits and how this humble bean has been adopted by the industry. Frederic Fernandes explains the benefits of these new ingredients, including improved texture and flavour as well as nutritional value.
Alternative dairy products: a bright future
The second and final day of Protein Vision 2020 concludes with a lively discussion on the alternative dairy market. The current state of the market and its growth potential in the future. From current challenges to its environmental and ethical benefits, we will examine it all.
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