Nutritional Outlook

Nutritional Outlook, December 2016

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Food and Drink ■ NUTRITIONAL OUTLOOK 36 DECEMBER 2016 T here's no denying the substantial global market for dairy products, but there's also no denying that there are many consumers who now prefer to avoid dairy altogether. Tese shoppers are now fnding a new—and steadily growing—supply of alternative dairy products that weren't pre- viously available. In fact, the market potential for dairy-free has increased so much that even established dairy companies want in on the action. Dairy giant Danone, which owns more than a dozen brands around the world, recently agreed to purchase WhiteWave Foods for $10.4 billion. Te latter company owns several successful dairy-free brands, in- cluding Silk, So Delicious, and Vega. Market research frms are confrming all of this dairy-free interest, too. Earlier this year, Grand View Research predicted that global dairy alternatives will amass over $35 billion in sales by 2024. While much of that growth will likely be in plant-based milks, dairy-free opportunities go well be- yond just a cup of soy milk. Today, consum- ers can fnd dairy-free options for many products, including snacks, desserts, and even dietary supplements. Much of what once contained dairy can now be made without it. Milk Plant-based milks are the champions of the dairy-free food trend, and this leading dairy- free category still has room to grow. For even as soy milk declines somewhat in popularity, demand for almond, coconut, and other al- ternatives is on the rise. After years of buzz, pea-milk launches are fnally happening, including this summer's release of Ripple, a line of sweetened and unsweetened protein-rich pea milks. Royal Hawaiian Orchards, known for its many macadamia nut snacks, is getting in on the profts, too, with macadamia nut milks. Flavored milks are all the rage now, too, and go way beyond chocolate and straw- berry. Examples include Los Angeles–based beverage company Califa Farms' new Mat- cha Almondmilk and Ginger Almondmilk products—two trending favors in the mar- ket today. And while favored options are un- deniably intriguing, some market research- ers predict that original and unsweetened versions—enjoyed by many and often pre- ferred in household cooking—will still main- tain equal or greater interest. Lattés, Creamers, and More Creamers and milk-containing cofees are a natural extension of milk and, as such, the next step for dairy-free alternatives. Califa Farms stepped in this year with a host of new vegan launches, including cold-brew, plant- Dairy-Free in High Demand Ripple, a new pea-protein milk, offers the same 8 g of protein per serving as dairy milk. Brands big and small see opportunities in dairy-free food and drinks. By RoBBy GaRdneR Photo FRoM RiPPlE FooDs

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