Because allergies to milk and eggs are relatively common, many consumers with allergies to these ingredients may turn to plant-based dairy or egg alternatives to be able to enjoy the functions or flavor of products they normally cannot eat.
January 4, 2021With Greek yogurt having already refashioned the yogurt category, the question becomes what’s the next disruptor? The longer-term answer is dairy-free, plant-based yogurt.
October 17, 2018In the U.S. yogurt market, the free-from trend has brought to store shelves dairy-free, plant-based yogurt featuring ingredients such as soy, coconut, almonds, and cashews, as well as pea-based yogurt. Look for innovation to expand in 2018 and beyond.
January 22, 2018Once tucked away in the shelf-stable center store, non-dairy and plant-based dairy alternatives have jumped into the refrigerated dairy case alongside milk-based counterparts.
August 14, 2017Whereas not long ago product development in the coffee creamers realm centered on new flavor varieties, leading marketers are now aggressively responding to consumers’ desire for clean label products. Part of the goal is to attract new customers by alleviating concerns about ingredients.
March 22, 2017