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Dairy-Free, the taste challenges Free From food products

corresponding

ANNE MARIE BUTLER
The Edlong Corporation, Ireland

Abstract

Maintaining taste profiles and mouthfeel in plant-based applications can be challenging. How do you make a great-tasting pea protein and rice milk beverage? Or a satisfying plant-based dip?  This technical article will detail:

  • The growth of plant-based eating from trend to mainstream
  • Examples of application development in plant-based products
  • Results of sensory analysis of plant-based products


MAKING PLANT-BASED DELICIOUS

Plant-based eating has evolved from an emerging trend into the mainstream. The numbers speak for themselves: nearly two-thirds (65%) of consumers worldwide are eating more plant-based foods (1). Food and beverage manufacturers in all categories are responding to this dramatic shift in eating habits, however, the global dairy alternatives market is one of the largest in the plant-based eating space. It is expected to reach nearly $30 billion in annual sales by 2023, at a compound annual growth rate (CAGR) of 11.4% (2).

 

Despite the popularity of plant proteins, consumers don’t want to compromise when it comes to taste. Mintel reports that “taste is the top reason U.S. adults who eat plant-based proteins do so (52%), outranking concerns over diet (10%), animal protection (11%) the environment (13%) and even health (39%)” (3).

 

FLAVOURS AT THE FOREFRONT

The opportunity for food product developers is to provide the satisfying taste and indulgent richness consumers expect from traditional dairy applications in dairy-free formats. But maintaining taste profiles in plant-based a ...




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