At our Protein Vision broadcast event in June, we had the opportunity to speak with leaders in the alternative dairy industry about the desires of consumers. What do they truly want in a dairy substitute?
Some experts believe that consumers are seeking alternatives that closely imitate the taste and texture of milk. Nick Watkins, founder of alt milk start-up MIGHTY, stated, “We’re now delivering not-milks to consumers, something that looks like, tastes like and acts like the real thing, the actual dairy milk. This is something we know consumers want. We want to make it really easy for those who still drink dairy milk to transition to the dairy alternatives category without having to make any compromises.”
For example, MIGHTY has developed a pea-based milk that is designed for a different type of consumer but still boasts a mouthfeel similar to real milk. It’s all about imitation for MIGHTY. Brad Vanstone, co-founder of Dutch alt cheese company Willicroft, echoed this sentiment, emphasizing the importance of getting the texture right in their products, such as creating a feta-like cheese and a grated cheese that melts well.
However, not all leaders in the industry prioritize imitation. Nicolas Hartmann, co-founder and CEO of Germany-headquartered alt milk company Vly, views imitation as just another category, not the main focus of his business. He believes in creating products that offer a new experience rather than simply replicating the taste of dairy. Similarly, Sorosh Tavakoli, CEO and co-founder of Sweden-headquartered alt cheese company Stockeld Dreamery, questions the necessity of a product that tastes exactly like dairy. He aims to decrease the barrier for new consumers while still maintaining a signature flavor that accurately represents the product.
In the rapidly evolving food and beverage industry, trends such as alternative dairy continue to shape the landscape. As businesses strive for innovation and sustainability in food manufacturing, processing, and distribution, it’s crucial to consider consumer preferences, regulations, packaging, and marketing. By understanding and addressing these aspects, companies can stay ahead in the competitive food and drink market.
Missed Protein Vision 2023? Don’t worry, you can still catch up on all four sessions covering cutting-edge innovation in the alternative meat and dairy sector. Register here to watch the sessions on demand.
Keywords: food and beverage industry trends, food manufacturing trends, food processing technology, food distribution trends, food and drink industry innovation, food and drink sustainability, food and drink regulations, food and drink packaging, food and drink marketing, food and drink consumer trends.
