A decade ago (even more recently in some places), establishments had, at most, one non-dairy milk alternative, and it was usually soy. Other alternatives existed, but if you wanted them, you probably had to haul to the nearest health food store. Things have certainly changed. The dairy alternative market was estimated at a value of $11.9 billion as of 2017, and its rapid growth has gotten the attention of those in the food industry, as has its profitability – plant-based dairy alternatives are displaying 6% better returns than traditional dairy products. This informative panel session will share insight on the following:
- Why more and more consumers are swapping conventional dairy for plant-based sources.
- Trends in consumption of non-dairy alternatives including cheese, butter, milk, and baked goods.
- The role of entrepreneurship and foodservice in accelerating the marketplace.