A Wageningen University spin-off is developing a plant-based fat ingredient from European-grown sunflower seeds, designed to boost alt dairy’s nutritional and sustainability profile, as well as mouthfeel.
The dairy aisle is in a period of transformation, as an increasing number of animal-free alternatives compete for shelf space. If we were to fast forward a decade, what would it look like then? Tim Geistlinger, Chief Scientific Officer at animal-free dairy start-up Perfect Day, shares his predictions.
Ten years ago, the dairy aisle looked very different to how it does today. While soymilk was readily available, and other plant-based offerings were entering the category, dairy alternatives had yet to truly hit the mainstream.
Market research data highlights just how far the dairy-free alternatives category has come. Back in 2010, Innova Market Insights valued the global market for plant-based dairy alternative drinks, for example, at $7.4bn. In 2019, Grand View Research estimated plant-based beverages to be valued at $12.4bn.