MILKING THE PLANT-BASED PRODUCT MARKET
Plant-based milk is not a passing trend. It’s a valuable source of calcium, protein, and iron. For centuries, non-dairy alternatives including coconut, soya, and almond milk have enjoyed a long history.
Soya-bean milk first appeared in 1897 in a USA publication featuring a table comparing its nutritional qualities to cow’s milk. Today, there are many reasons why more people are turning to lactose-free, plant-based milk. Animal welfare, healthy eating, and alternative diets such as veganism, along with a growing awareness of greenhouse gas emissions, are causing a surge in plant-based milk popularity.
According to a recent report, the global dairy alternative market is expected to reach US$73.5billion by 2030.
The potential for sweetened and unsweetened plant-milk products is vast with consumers looking for vegan milk options for drinking, baking, and cooking.
EXPERT HELP AT HAND FOR HIRE
Whether you’re a large or small-sized plant-based business, developing, producing, and bringing a successful plant-based food recipe to market can be daunting. From emulsification, separation, heat treatment, shelf-life advice, and more, our Food Scientist for Hire team can share technical expertise and provide state-of-the-art equipment to breathe life into your innovation.
Studies reveal that around 68 percent of the world’s population is lactose-intolerant. Plant-based, dairy-alternative products including vegan cream, cheese, and ice cream offer a major business potential. It’s clear this exciting sector is showing no signs of slowing.
Like regular milk, plant-based milk has a high pH which can make it a challenging product to manufacture. Milk must be UH-treated and homogenized. From pilot plant trials to upscaling new or existing recipes, the support of our professional team can help you develop recipes on an industrial scale. Moreover, our on-site, high-pressure homogenizer enables us to offer on-the-spot, plant-based milk recipe development.
RISING TO THE INTERNATIONAL CHALLENGE
Depending on where a business is based, plant-based milk recipe developers may also face nutritional labeling issues. In the UK, regulations are restrictive with the EU specifying that ‘milk’ comes exclusively from animals and does not apply to plant-based alternatives.
Meanwhile, across the pond in the USA, regulations are a little less stringent with the FDA stating that ‘the agency is unlikely to prohibit the use of ‘milk’ as a descriptor for plant-based products when adequately qualified’.
Food Scientist for Hire is a global company with a focus in Europe, the UK, and the US. We have a team of regulatory specialists at the ready. We will help you navigate guidelines and requirements to ensure your product has the correct nutritional and health claims for your chosen market.
We can also help you source a manufacturer or supplier in your area or country.
FOOD SCIENTIST FOR HIRE – PLANT-BASED MILK RECIPE DEVELOPMENT
Are you an established entrepreneur or new to plant-based milk recipe development? From the factory floor to the supermarket shelf, Food Scientist for Hire will ensure your concept stands out head and shoulders from the competition.
Tick those all-important appearance, taste, and texture boxes and allow us to help you tackle and tame the science behind plant-based milk recipe development. Call us today to book an appointment to chat about cultivating your plant-based project!
