“Adoption of Plant-Based Ingredient Innovations for Enhanced Nutritional Value and Taste”
- A key trend in the dairy alternative market is the rapid innovation in plant-based ingredients aimed at improving both the nutritional profile and sensory experience of dairy-free products
- New base ingredients such as chickpeas, flaxseed, hemp, and watermelon seeds are being explored beyond traditional soy, almond, and oat to deliver better protein content, creaminess, and micronutrient richness
- Fermentation techniques and enzymatic processing are increasingly employed to enhance digestibility, texture, and flavor in dairy alternatives, mimicking the taste and mouthfeel of conventional dairy
- For instance, An April 2025 article by Guardian News & Media Limited says that Oat milk has become the UK's most popular plant-based milk, accounting for about 40% of the market by volume. Brands like Alpro, owned by Danone, are emphasizing local sourcing by using British-grown oats processed at the high-tech Navara Oat Milling factory. This move supports the growing demand, with supermarket oat milk sales rising 7.2% in the year to February 2025.
