Alt-dairy brands put flavor at the fore
![Alt-dairy brands put flavor at the fore Alt-dairy brands put flavor at the fore](https://eu-images.contentstack.com/v3/assets/blt09e5e63517a16184/bltafc06db067aebac6/64cbf83cdb0bcc7a8de33eaa/NewHopeNetwork_Horizontal_RGB.png?width=700&auto=webp&quality=80&disable=upscale)
With this product, Forager Project reflects two of the most important macro forces shaping the natural products industry today: “eat more plants” and “plant protein.” This USDA Organic, dairy-free yogurt has a coconut milk and cashew milk base and 8 grams of plant protein per serving, derived from watermelon and pumpkin seeds and brown rice. It is also available in a Vanilla Bean version.
This classic maker of creamy organic ice cream has just launched a line of delicious dairy-free frozen desserts. After working through 29 variations, the organic, dairy-free recipe came together as a blend of brown rice, oat flour, coconut oil and pea protein that comes in seven pint varieties and two “Sammies.” This Caramel Almond Crunch combines a sweet caramel swirl with chocolate flakes and almonds. It is also USDA Organic, certified vegan and non-GMO.
This brand new nondairy “mozzarella” was created by a couple whose daughter has multiple food allergies, and who had trouble finding a high-quality, dairy-free cheese for her to enjoy. They also insisted on it having the cleanest possible ingredient list and, did I mention that it’s delicious? The secret to this USDA Organic product is not only the gluten-free oats, but also top-quality extra virgin olive oil imported from Greece by partner Ancient Foods. The other ingredients are tapioca flour, agar agar and sea salt. That’s it!
This maker of dairy-free frozen desserts has launched four new flavors of almond milk-based desserts, all of which are made using quality ingredients and free from gums and additives. Cherry Crisp using whole tart cherries and gluten-free toasted oats, Cookies & Crema boasts gluten-free chocolate sandwich-cookie crumbles, Vanilla Bean has flecks of real vanilla bean and Espresso Chip pairs the rich taste of espresso with dark chocolate chips.
This single-serve, 11-ounce container of “Milked Oats” has just five ingredients and contains 28 grams of whole grains per serving (Whole Grains Council stamped). It is also Non-GMO Project Verified, vegan, dairy free, gluten free and carrageenan free, and made with the company’s patented HydroRelease method, which uses water to separate the nutritional components and then recombine them to creamy, flavorful and healthy results. This on-the-go plant-based milk comes in this “classic” version, as well as Chocolate, Vanilla and Blueberry.
This new line of organic, plant-based ice creams marks the first product line launch by this company in 15 years. Featuring four new flavors layered over a coconut base (Caramel Macchiato, Salty Peanut Butter Chip, Salted Caramel Chocolate Chip and Vanilla Brownie Swirl), this new line is made from carefully sourced, USDA Organic and fair-trade ingredients.
Certified B Corp. Miyoko's Creamery crafted this vegan, bean-based cheese with flexitarians in mind, with the understanding that dairy-free-curious eaters wishing to step up their plant-based eating would likely prefer a product that tastes as close as possible to the real-dairy version. The clean ingredient list starts with a base of oat milk, navy beans and garbanzo beans, along with faba bean protein and potato starch, making it allergy friendly. And did I mention that it’s great melted in a grilled cheese sandwich?
Certified B Corp. Miyoko's Creamery crafted this vegan, bean-based cheese with flexitarians in mind, with the understanding that dairy-free-curious eaters wishing to step up their plant-based eating would likely prefer a product that tastes as close as possible to the real-dairy version. The clean ingredient list starts with a base of oat milk, navy beans and garbanzo beans, along with faba bean protein and potato starch, making it allergy friendly. And did I mention that it’s great melted in a grilled cheese sandwich?
Consumers are more in tune than ever before to the health benefits of consuming a plant-based diet. With sustainable and ethical consumerism increasingly top of mind, more omnivores seek to incorporate less meat and dairy into their diets, leading to the surge of eaters going flexitarian.
In response, many dairy alternative brands are expanding their product lines and innovating in terms of both flavor and format to capture plant-based converts. As Miyoko Schinner, founder of dairy-free cheese producer Miyoko’s Creamery puts it, “We need to start appealing more to flexitarians, creating products that give them the taste satisfaction of the real dairy cheeses they are used to, in a plant-based product.” The company’s new line of oat- and legume-based cheeses not only mimics the taste of real Cheddar or pepper jack cheese, but also the ways these cheeses are typically consumed and how they melt.
Innovations in the dairy alternative section also include greater attention to the macro trend of “allergens and intolerances”—so pervasive today. Nut-based products (particularly cashew) still abound and offer rich flavor profiles and plenty of versatility, but allergy-friendlier ingredients like coconut milk, legumes, hemp, brown rice and oats continue to rise, with the latter in particular staking a big claim in the freezer aisle.
Consumers are also benefitting from a “cleaned-up” dairy alternative category, with more products eschewing additives and instead focusing on whole-food ingredients, natural sweeteners like dates and functional add-ins like collagen, adaptogens and superfood ingredients, as well as plant-based proteins. Organic certification can be key for these products as brands strive for transparency, and consumers seek peace of mind.
The products featured in this gallery capture some of the trends that have been happening in the aisle in terms of plant-based cheeses, frozen desserts, beverages and yogurts.
This piece originally appeared on Food & Beverage Insider, a New Hope Network sister website. To read more expert analysis about this topic, check out "Formulating for Success in the Dairy Alternative Aisle" digital magazine.
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