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.
Industry players and marketers are doing their part in addressing health trends through new product development of better-for-you breakfast.
With 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.
In 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.
Once 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.
Whereas 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.
This past February, New York Yankee Mark Teixeira announced intentions to hit 30 home runs and collect 100 RBIs during the then-upcoming Major League Baseball season. Prior to 2012, these numbers would have been lofty yet attainable goals for a superstar of Teixeira’s stature. But in recent years the two time all-star first baseman appeared snakebitten having missed extensive time due to injuries that tarnished his reputation as one of baseball’s most feared sluggers.
Fast forward four months ...