Applications

Dairy Alternative & Plant-Based Beverages

As consumers shift toward healthier and sustainable beverage consumption, the demand for variety and desire to meet individual consumer needs is driving the dairy milk substitute market. These needs vary from awareness of food allergies and intolerances, to the desire for vegetarian options, along with seeking nature-based ways to gain other types of nutrition. These products aren’t just for vegans anymore, and demand will continue to grow!

Soy is no longer the only contender in this space and formulators are becoming more and more creative with protein sources. When formulating beverages from various grains, nuts or other plants sources, developers must contend with a variety of issues.

Grinding the nuts or grains into a fine powder can leave some residual solids that can settle to the bottom of the container. Adding fortification ingredients like calcium to improve nutrition content can also present a settling issue and therefore, not deliver what is promised on the label. Some milks like those made from coconut have nature-based occurring fats that may separate and rise to the top of the container. Others are very thin and need additional body and creaminess to create the right mouthfeel that consumers desire in milk substitutes.