Analogues of dairy products, a challenge that the food industry needs to overcome

Product alternatives milk analogues They are also a new focus for consumers, but manufacturers still face some challenges in creating plant-based products that are exactly like milk-based proteins.

Furthermore, it is necessary to know which products the end consumer is looking for, in order to define the market to be addressed and then analyzed market trends and conduct consumer studies.

Meanwhile, to develop prototypes, the origin of the ingredients must be defined. If it is protein and the fat will be of animal or vegetable origin, this is obvious in order to proceed with the conceptualization of the project, to proceed with the functionality that these ingredients are expected to provide in order to find out if any adaptation is necessary.

Nutritional value, the challenge of milk analogues

Progress ucfield of meat analogues achieved in recent years were significant. However, this is not the case with dairy analogues, such as milk, yogurt or cheese. Although similar organoleptic properties have been achieved in some cases, the nutritional profile is far from similar to dairy products of animal origin.

And the riseplant-based limes It is unstoppable worldwide. A context that creates great opportunities and huge potential markets for plant-based food development. Development that must be accompanied by significant technological progress in order to respond to new market needs.

The global plant-based food market has been growing for years, and predictions show that this positive trend will continue. As for Spain, although it is a less developed market, it is also seeing a boom, according to data from consulting firm Nielsen MarketTrack.

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