Culinology - March 2013 - (Page 10)
EMERGING TRENDS
EMERGING TRENDS
More ingredients are being
used for dairy alternatives
The alternative dairy beverage market is seeing significant
development, according to Innova Market Insights, Duiven,
The Netherlands. The market research firm said alternative
Cluck.
dairy beverages represented 5% of total dairy launches recorded during the last year. The development in the market
is being driven by increasing popularity in western countries
where it is moving out of the specialty health food segment
and into the mainstream.
Soy milks have the greatest share in the market and still
may be found in 78% of dairy alternative beverage launches.
Yet there has been interest in using other plant-based alternatives such as rice, oats, barley, almonds and hazelnuts.
Rice was the second most popular dairy alternative ingredient as it was featured in 17% of introductions. Oats were
found in 11% of introductions and almonds were found in
10%. Innova said while non-dairy milk alternatives are still
a small market outside Asia, purchase levels are increasing
rapidly in some countries.
“Within the overall dairy alternative drinks sector, soy is
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facing some problems with regard to health scares, and the
result, in many instances, has been a move to other non-soy
plant-based alternatives,” said Lu Ann Williams, head of research at Innova.
p
y
y
Almond milks are growing in popularity as they have in%
creased from being featured in 3%
n
of alternative dairy beverages in
2005 to being in 10% of such beve
erages in 2012. Blends also have
rbecome popular with manufacturn
ers using soy and rice or multi-grain
combinations.
Order a sample at savourysystems.com
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d
The products often are marketed
t
on a health platform with the most
,
popular claims being lactose-free,
l
organic ingredients, low cholesterol
.
or additive- and preservative-free.
Calcium is the ingredient most come
monly used for fortification of the
s
products, and heart-health claims
e
have diminished in the category due
rto concerns about regulatory inter.
vention and the validity of the claims.
10 | Culinology | MARCH 2013
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Table of Contents for the Digital Edition of Culinology - March 2013
Culinology - March 2013
Table of Contents
President's Letter - Thriving in a fast-paced market
Upcoming Events
Emerging Trends - High beef prices will impact menus this year
Healthy eating changes shape
More ingredients are being used for dairy alternatives
Peruvian Cuisine - A growing passion for Peruvian cuisine
Member Profile - Soup Master
Cooking Oils - The Next Generation of Cooking Oils
Healthy Fast-Food - Menu innovation with a side of health
Petits Fours - Older consumers driving growth at restaurants
Nearly 30% of food product launches are private label
Ad Index
Culinology - March 2013
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