The dairy alternative space has been growing for years now, with options such as soy and almond milk becoming mainstays for people who are lactose intolerant or vegan, among others. Yet even though these plant-based options have become much more mature, the market continues to see impressive growth (more than 20% in 2020 alone) thanks to new innovations addressing taste and texture as well as a rise in flexitarians looking to make healthier, more sustainable and more ethical choices.

Clean ingredients and sustainability are certainly part of this conversation, but taste and texture is far and away the top priority for those looking to incorporate more plant-based dairy alternatives into their diets. And in the past, it has sometimes been difficult to create products that closely mimic the taste of real dairy. That is beginning to change, however, as more and more suppliers and formulators find ways to improve the taste and functionality of their products to close the gap with traditional dairy.

Download the latest product development guide to dive into the details on what is fueling this strong growth in plant-based dairy alternatives and learn about some of the newest and innovative ingredients allowing product developers to create market-leading options for brands that are pushing demand ever higher.