Top plant-based dairy trends at Protein Vision 2024

11-Nov-2024 - Last updated on 11-Nov-2024 at 16:54 GMT

The dairy alternatives sector has enjoyed strong growth over the last five years and shows no sign of slowing. In fact, its global market value is projected to reach a staggering $61bn by the end of the decade, according to Fortune Business Insights.

This continued success is fuelling an explosion in innovation across the sector, with the launch of numerous new products, as existing and emerging brands look to capitalise on its continued success.

But, while business is booming, the sector is also facing major challenges, which could ultimately stifle growth.

FoodNavigator discovers the secret to alt dairy’s success at this year’s free Protein Vision digital event on 4 December. Sector experts will discuss how the category became the juggernaut it is today, where improvements can be made, and what opportunities still lie ahead.

From BENEO and Biospringer to Rude Health, some of the industry’s biggest names will be joining us to reveal what’s really going on in the category. We’ll also be hearing from industry experts on their projections for the future of alternative dairy products.

Here are five key learnings you’ll take away from the event:

Day two of Protein Vision 2024 will kick-off with analysis from Ananda Roy, consumer goods industry advisor at Circana, on the nutritional value of alternative dairy products, to determine how they compare to real dairy.

He’ll also be discussing the effects of ultra-processing methods used in the production of alt dairy products, and how fortification is improving nutritional value. And, we’ll be asking what the industry can do to further improve the nutritional value of alternative dairy.

Eating habits are shifting towards diets, which include more alternative proteins, especially in high-income regions. But taste, texture and nutritional value remain a major challenge for the sector. Marion Alexandre, global food application specialist for Biospringer, discusses how ingredients, based on yeast, could offer a solution. She’ll also be looking at how natural fermentation-based solutions can enrich the nutritional profile of non-dairy applications and elevate the taste experience of plant-based foods, including plant-based cheeses and ice-creams.

Casein is a complete source of protein, and regarded by some as the solution to taste and texture issues, which plague alt dairy. Professor Marité Cardenas from Malmö University and Instituto Biofisika, discusses what opportunities are developing in plant-based casein and how its use could be a major turning point for the sector.

Thanks to their sustainable credentials, faba beans are gaining popularity, with consumers and manufacturers. We discuss these benefits and how the industry is embracing this humble bean, with Fréderic Fernandes, product manager for functional proteins at BENEO. Frederic explains how these innovative ingredients can deliver a range of desirable attributes, from enhanced texture and taste to improved nutritional value.

We round off the second and final day of Protein Vision 2024 with a spirited discussion on the alt dairy market. From where it is right now to its vast potential in the future. We’ll be looking at everything from the challenges facing the industry, to the environmental and ethical benefits, which set it apart from it’s animal-based counterparts.

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Related topics Market trends Bakery Beverage Confectionery Dairy Healthy foods Prepared foods Snacks Diet & health Alternative proteins Sustainability Reformulation Dairy-based ingredients Proteins Innovation & NPD