Enzymes are a Key Differentiator in the Competitive Dairy-Alternative Milk Market

The dairy-alternative milk market, encompassing such plant and grain-based products as soy, almond, and rice-based milks, is exploding – the overall dairy alternative market is expected to reach over $42 Billion in the next 5 years.

Competition is fierce, as producers and brands recognize the golden opportunity of replacing traditional milk as a staple of the diets of millions of families around the globe.

Regardless of the foundation ingredient, the goal of a non-dairy milk brand should not be merely to be purchased by a consumer who is willing to try it – the goal is to be embraced by the consumer and adopted into their daily lives and routines – developing brand loyalty that drives repeat purchasing over the long-term.

Those goals are achieved not only by your product being viewed as a favorable alternative to traditional dairy milk, but also by your product standing out as superior to other non-dairy alternative brands. While a number of factors can impact your product’s sales – everything from packaging to advertising & promotion – for the long-term sustainability and success of your product, nothing can supplant the importance of your product’s overall quality. Your product needs to taste better, feel better, and perform better. The right enzymes can make all the difference in these areas… while also unlocking more efficiencies and reducing costs in production.

Factors contributing to continuing the growth of the Non-Dairy Milk market

Consumer demand for non-dairy and vegan milk products continues to steadily increase. The desire for plant-based protein is a key driver as consumers seek healthy lifestyles that are environmentally conscious and humane. Choosing plant-based proteins is viewed as a small way that a consumer can make a positive difference in their world.

Dairy alternative products also benefit from an association with healthy, more natural lifestyles, while also addressing solving prominent allergy concerns. For example vegan or non-dairy milk products contain less saturated fats than dairy milk, are lactose-free, and often gluten-free. By utilizing and promoting non-GMO (non-genetically modified organism) ingredients, a product is even more closely aligned with healthy living and responsible food production.

Dairy alternatives also benefit the environment. Growing plants requires less water and land to produce a high yield, improves air quality, and is sustainable. For vegetarians and vegans, these products allow for the enjoyment of milk without concern for the ethical and proper treatment of animals.

Not to be forgotten, there are simply those who don’t enjoy the taste of dairy milk and prefer that of an alternative.

Regardless of the various reasons each consumer may have in choosing non-dairy milk products, the growth of the market can be expected to continue, and every non-dairy brand has an opportunity to become a staple of a family’s diet.

From tasting to loving: Overcoming product adoption challenges

Dairy-alternative milk producers face a variety of challenges to create a product that can be embraced by consumers, especially since the products are inevitably marketed as “alternatives” which invites comparison to “the real thing.”

Challenges include:

• Flavor – Achieving a desirable taste – and aftertaste – is of course paramount.
• Texture – Ensuring that the liquid has an acceptable viscosity and “mouth feel” – replicating the thickness and consistency of dairy milk has proven to be a key in customer satisfaction.
• Color – Striking the right color tone is important as well – if the product is too off-white, consumers begin to have a negative connotation and it loses its appeal.
• Nutritional profile — for a non-dairy product to maximize its success in replacing milk in a family’s diet, the nutritional profile of milk needs to be replicated as closely as possible, while providing additional benefits. For example, a non-dairy milk product can be enhanced to include more calcium than milk, but with fewer calories per serving.
• Applications — Producers seek to make their non-dairy products as flexible as possible so that they can be used in many applications (as a coffee additive, ingredient in baking, etc).

Amano Enzyme is a crucial ingredient to your brand’s success

Amano Enzyme has a number of enzyme products for beverages that support the production of non-dairy alternatives including alternative milks and creamer substitutes. Amano Enzyme focuses on a wide range of plant based beverages including those made of grains, nuts and legumes. These markets are exploding due to consumers driving demand.

Non-dairy products include:

• Nut-based milks (such as almond, cashew, macadamia or coconut)
• Grain-based milks
• Protein-based milks (beans, peas, lentils, soy)
• Emerging markets (hemp milk)