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Dairy Proteins & Plant Proteins & Protein Fractions
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Trends in Animal-Free Dairy Products

Dairy-free cheeses, plant based ice cream and milk alternatives make up the innovation landscape in the booming category
August 9, 2023

"As demand for vegan cheese continues to grow, many consumers have been vocal about how difficult it has been to find a plant-based cheese that lives up to their expectations," said David Cherrie, Saputo Dairy USA vice president, marketing and innovation.


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Protein in Non-Dairy Products

Pour it on! Protein is a key nutritional element in the growing non-dairy sector
August 9, 2023
Lu Ann Williams

It’s no longer enough for dairy alternatives to simply be plant-based. Increasingly, new product development is focused on products that replicate the taste, texture and nutritional content of their conventional dairy equivalents.


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Dairy Products are Booming Thanks to Health- and Comfort-Conscious Consumers

Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth
August 9, 2023
David Feder, RDN

For several years, reports of a decline in consumption of dairy milk has led some to erroneously believe the dairy industry is slowing down, or even moribund. Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth. A new report from Innova Market Insights revealed global sales for yogurt (both dairy and alternative) is on target to pass the $100 billion mark this year.


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More Restaurants Feature Plant-Based Milk Options on the Menu

Fluid Situation: Many leading restaurant chains are jumping on the plant-based bandwagon when it comes to milk alternatives
August 16, 2021
Plant-based milk alternatives have been around for many decades. Primarily, they’ve come in the form of soy and almond milks and have been mostly consumed by a “crunchy” crowd of consumers. In the past few years, however, retailers and restaurants alike have seen a swift rise in nut milks, coconut milk and most recently, oat milk. These growing options are all tied into greater consumer demand for plant-based alternatives.
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Q&A with Chad Sarno, Good Catch Foods

A chef's perspective on plant-based seafood trends, tastes, technologies
August 16, 2021
Prepared Foods talks plant-based seafood trends, tastes and technology with Chad Sarno, co-founder and chief culinary officer at Good Catch Foods, part of Gathered Foods, New York, N.Y. A 44-year food industry veteran, Sarno describes himself as a “plant pushing chef, restaurant and food service consultant, culinary innovator, creative resource, brand builder, plant-based product developer, cookbook author and co-founder of Wicked Healthy, LLC.” Sarno co-founded Good Catch Foods in 2017.
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Plant-Based Meat, Dairy Substitutes are Now Firmly in the Mainstream

Rapid growth in technology allows for near-perfect mimicry of animal proteins
August 16, 2021
Devon Gholam, PhD
While several factors have been driving interest in plant-based analogs of meat, poultry, seafood, and dairy, the phenomenal explosion in such options that the market is experiencing today came from a perfect convergence of two indispensable factors, technology and demand.
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Plants Used as Food and Medicine Continue to Intertwine

Assaults on physical and mental health are compounding the toll already taken on an aging yet active population
August 16, 2021
Kerry Hughes
Recent events have not only driven consumers to seek ways of staying healthy but pulled the mental health side of mind-body wellness to the forefront. The stress of having lives and routines (and incomes) disrupted, illnesses threatening or even invading the family, and social isolation has led to an unprecedented 40% of US adults reporting that they’re struggling with mental health problems.
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Consumers Still Seek Protein, Welcome New Ingredient Sources

The greatest numbers of protein-related claims are found in specialist areas such as pet foods
February 9, 2021
Lu Ann Williams
Protein has powerful appeal. Interest in dietary protein intake and the protein content in a range of foods and drinks continues to develop. Consider too that more consumers are aware of different protein sources and their potential benefits.
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2021 Predictions: PROTEIN

Protein, the King of Ingredients

Alternative protein ingredients will continue to be of interest to consumers, and food and beverage formulators
February 9, 2021
Devon Gholam, PhD
Vegetarianism and flexitarianism continue to grow in popularity, driven by health concerns as well as demand for greater sustainability and animal welfare. This means that alternative protein ingredients will continue to be of high interest to consumers, and therefore also to food and beverage formulators.
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