“Growing Use of Almond Protein in Dairy Alternatives”
• Rising incidences of lactose intolerance, dairy allergies, and a shift toward vegan diets are boosting demand for almond protein in dairy alternatives such as almond milk, yogurt, cheese, and ice cream. Consumers are increasingly turning to these plant-based products for both health and ethical reasons.
• Almond protein delivers a smooth, creamy texture and has a mild, neutral flavor, making it ideal for replicating the mouthfeel of traditional dairy products without compromising on taste. Its versatility enhances the overall sensory appeal of plant-based offerings.
• Health-conscious consumers actively seek dairy-free alternatives that contain simple, recognizable ingredients with functional health benefits. Almond protein offers a clean-label solution with plant-based nutrition that aligns with modern dietary preferences.
• Food and beverage companies are expanding their product lines with almond protein-based dairy alternatives to meet evolving consumer expectations and tap into the rapidly growing plant-based segment. Innovation in formulation is becoming a key competitive advantage.
• For instance, Califia Farms launched almond-based protein milk that delivers 8g of plant protein per serving. This product caters to consumers looking for a balance between nutritional value, clean ingredients, and the familiar taste of dairy-like beverages.
