PLANT BASED DAIRY ALTERNATIVES 2021
GEA
Plant-based beverages
The rapid uptake in plant-based foods is keeping
manufacturers on their toes. Plant-based
beverages are gaining a significant consumer
base, driven most recently by people’s increased focus
on health and sustainability as well as the fact that
there are simply more high quality products available
for people to explore and enjoy.
The dairy alternatives sector encompasses products
that are 100% plant-based, made from nuts, seeds or
grains, which replace dairy-based products in the form
of beverages, spreads, ice cream, yoghurt and other
ready-made food products. Once in aisles mostly frequented
by consumers with lactose intolerances or milk
protein allergies, today, plant-based options have become
mainstream as more consumers pursue healthier
lifestyles, seek to reduce their ecological footprint – or
simply discover they really like the taste.
Compared to just 10 years ago, consumers in a
growing number of markets are now relatively spoiled
for choices, with new dairy-free products coming onto
shelves each year. At the same time, consumer expectations
around taste, texture, ingredients, nutrition,
provenance and overall ecological footprint are also
increasing.
Global shift towards more healthful and
purposeful eating
Some studies estimate that as much as 65% of the global
population has a reduced ability to digest lactose after
infancy. Lactose intolerance is most prevalent in people
of East Asian descent, affecting more than 90% of adults
in some of these communities. Lactose intolerance is also
very common in people of West African, Arab, Jewish,
Greek, and Italian descent. This intolerance most often
occurs because our bodies produce less lactase – the enzyme
required to break down the lactose sugar in milk
– as we move away from milk as the primary source of
nutrition. In many cultures this occurs already in early
childhood and can result in digestion problems. Others
have milk protein intolerance or suffer from a milk allergy
– the latter involves the immune system and can be lifethreatening.
And some people avoid dairy products to
minimize their exposure to steroids or hormones.
Globally, more people are adopting flexitarian eating
habits, vegetarianism or vegan diets as a response
to concerns about the ecological footprint of some
foods. This has increased interest in plant-based beverages.
Soy and pea alternatives, for example, deliver
high protein, which is key as more consumers make this
shift. Pea-based beverages, in fact, have even more
protein per glass than cow’s milk. And in some markets,
these types of drinks are actually more affordable
than traditional cow’s milk. And because most people
need two or three servings of dairy (or dairy alterna-
ENGAGE WITH CONSUMERS
BEYOND RETAIL
GEA is keeping a close eye on the plant-based
beverage sector. It’s important for us to know
what trends and innovations are coming down
the pipeline so that we can support our customers
in meeting changing consumer expectations
and needs.
Steffen Rathmann,
Head of Non-alcoholic Beverages, GEA
16 · January/February 2021 ¦ international-dairy.com
/international-dairy.com
