Alternative Dairy
The global dairy alternatives market is projected to reach over $61bn by 2029. As it grows, so too does innovator – and consumer – appetite for new ingredients and product formats. Join us as we examine the trends shaping the future of alt dairy.
Consumers are more food literate than ever, with their knowledge continuing to grow at a rapid pace. So, what does that mean for products made using high levels of processing that are often believed to be healthy or clean-label? In this fireside chat, FoodNavigator gets to grips with nutritional makeup of alternative dairy and the plethora of products that continue to emerge from the category. Not only do we find out how the alts stack up against the real deal, but also how the alt dairy market could become unstuck or even outed as a UPF.
Information coming soon..
It is the holy grail of milk structure and the missing link between dairy and the alt-dairy category. We’re talking about casein and how it has the potential to make alt-cheese shift up the dial in a way it’s not been able to do before. Will it ever be possible to make any dairy product, starting with cheese, without the cow, goat or sheep involved?
Chair: Augustus Brambridge-Sutton, Senior Reporter,
FoodNavigator Europe
Information coming soon..
Milk alternatives took off and have seemingly achieved what many other alt categories aspire to achieve – mass market success. But how is the category continuing to shape and reinvent itself in a market where consumers are more and more curious and knowledgeable about what they eat? Along with some of the biggest names in dairy and dairy-free, FoodNavigator looks at how the alt- milk, yogurt and cheese segments are performing and what’s coming next.
Chair: Donna Eastlake, Deputy Editor,
FoodNavigator Europe