DairyReporter recently had the opportunity to find out from ingredients company ADM what some of the trends are in the dairy alternatives space. We have a Q&A with Katie Kolpin-Gustafson, principal scientist, creation, design and development at ADM for her insights into the space.
Which dairy alternative product categories have the most growth potential? What factors are motivating this growth?
Alternative dairy can be a gateway to a more flexitarian lifestyle, with non-dairy milk alternatives leading the pack. This category is more mature, and many options are available, including alternatives to milk made with soy, nuts and oats.
With advanced technologies and new raw material sources, formulators are solving for taste and texture challenges to create alternatives that more closely mimic traditional dairy. For example, dairy alternatives featuring enzyme-modified oat products are surging.
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