PLANT BASED DAIRY ALTERNATIVES
milk has a texturising effect. If similar
plant-based products are to be created,
plant-based proteins or stabilisers
must be used.
IDM: And where do you get this
protein from?
Weber: Last year Zentis acquired
a share in Sunbloom Proteins. This
spin-off of the Freising-based
Fraunhofer Institute IVV is concerned
with the extraction of proteins
from sunflowers. We are thus
optimally positioned in this field for
our customers in order to be able
to offer alternative products in line
with the latest trends.
IDM: What is the best basis for
manufacturing alternative products?
Leutgöb: There are various vegetable
raw materials that are used for
this. So the use of soy, coconut, almonds
or oats depends on how the
product is positioned and what it is
supposed to do. Many consumers are
convinced by the sensory qualities of
coconut and oat, and in the case of
soy the distinctive taste has been
largely neutralised. From a sustainability
perspective, oats is the winner
for us. It can be grown regionally,
needs less water in comparison, for
example, and therefore has a lower
CO2 footprint. In North America, but
also in Europe, oat-based yoghurt
alternatives are already available,
and an American key player is very
active in this area, for example. Oat
drinks are a real hit, growing 69% in
sales and 71% in tonnage in 2019.
IDM: Is it possible that these alternative
products are just hype again?
Gianotten: We are convinced that
plant-based alternatives are a real
and lasting trend. In the past it was a
niche - today it is already mainstream.
Overarching trends such as "Healthy
me!" and "Healthy Planet!" are promoting
the success of dairy alternatives.
Added to this, of course, are quality
and high convenience, combined with
organic and regional products.
Topics such as sustainability
and naturalness are present in the
media and also in the minds of consumers
... and therefore on everyone's
lips. Several developments
are the reason for the long lasting
positive development of this category.
On the one hand on the consumer
side, new buyer households
are entering the category. Among
them are also households that
have previously bought neither milk
alternatives nor classic dairy products.
Overall, the consumer reach
has increased by approx. 14%. In
addition, there is also an intensification.
Younger consumer target
groups in particular are being addressed
by milk alternatives, especially
"Generation Z". Young singles,
couples and young families with
children account for just under 50%
of buyers.
Hermans: The trendy products
have not only been picked up by
start-ups in recent months and
years, big dairy players are also
entering the market and the new
products are receiving massive
support through their marketing
power. Food retailers are creating
corresponding shelf space to accommodate
the growth. We therefore
recommend all dairies to participate
in the market development.
The choice and variety of alternatives
is still limited, but we expect a
similar diversification in the future
as in the dairy aisles; both established
suppliers and newcomers
will drive diversity.
IDM: Can a dairy credibly also
bring alternatives to the market or
should one rather think about establishing
separate companies so
as not to dilute its own brand?
Weber: We are observing a change
in the dairy industry. Dairies don't
just rest on their laurels, but implement
new, sustainable trends
such as plant-based alternatives.
In principle, this is just another field
that is being covered. The companies
don't necessarily have to build
up anything specifically for this;
they have everything, from technology
and R&D to distribution and
market knowledge. This is an invaluable
advantage over newcomers.
One supplier of meat-based products
has shown how to credibly
bring both worlds under one brand
umbrella.
Leutgöb: You don't necessarily have
to take the big leap directly, as developments
of hybrid solutions in
the USA, for example, confirm.
With our hybrid concepts we
combine the best of two worlds.
Normal milk and the vegetable alternative
directly in one product,
ideally in a 50:50 mixture.
Classic yoghurts/drinks are the
benchmark for good taste, while
vegetable milk alternatives offer
health benefits.
This way, for example, the
creaminess and calcium of milk
and the benefits associated with
oat can be exploited. Oat offers
valuable nutrients, scores points
with proteins, and provides valuable
fibres,
Zentis has developed complete
solutions especially for such products,
which can be added to our
customers' white mass ready for
use, also, for example, directly combined
with our fruit preparations.
IDM: Let's take a look at the pricing,
at last. Alternatives are considerably
more expensive than classic
dairy products. Is that justified?
Gianotten: It is indeed true that vegetable
products provide better margins
at all stages of the chain. Consumers
are willing to pay a higher
price for the sustainability provided
by the products and the associated
health benefits. This is why retailers
are willing to provide shelf space.
26 · September 2020 ¦ international-dairy.com
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