{"id":7711,"date":"2018-02-09T08:00:03","date_gmt":"2018-02-09T14:00:03","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=7711"},"modified":"2018-02-20T09:43:14","modified_gmt":"2018-02-20T15:43:14","slug":"fbn-dairy-milk-alternatives","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/7711\/fbn-dairy-milk-alternatives\/","title":{"rendered":"MOO-ve Over, Dairy \u2013 Milk Alternative Options Are Here"},"content":{"rendered":"
\"Soy,
Copyright: anaumenko \/ 123RF Stock Photo<\/a><\/figcaption><\/figure>\n

A range of preferences, beliefs, allergies, and medical needs lead many individuals to seek alternatives to dairy products. Milk, cheese, and yogurt are all up for competition from non-dairy formulations. Markets and Markets estimates that by 2022, the dairy alternative market will reach a worth of $14.36 billion.1 There is broad space in this niche market for new products, and new ones are being introduced frequently.<\/p>\n

Dairy products boast protein and calcium that have made them staples in diets for decades. While alternatives do not necessarily have comparable nutrition, these nutrients are able to be balanced out by dietary adjustments in other areas. For example, broccoli and leafy greens such as spinach also provide calcium. Further, dairy alternatives are typically plant-based, which means they are much lower in saturated fats than dairy products.<\/p>\n

Looking for dairy alternatives for your food formulations?<\/h3>\n

Prospector has listings for a variety of non-dairy ingredients from global suppliers. Find technical data, order samples and more now…<\/p>\n


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Soy<\/h3>\n

Soy is the most common option across non-dairy alternative products. It is the highest in protein, contains Omega-3 fatty acids and fiber, and is frequently fortified with calcium, riboflavin, and vitamins A, D, and B12, particularly in milk form. This also makes soy one of the most nutritious alternatives to dairy.2<\/sup><\/p>\n

Soy beverages require a fine balance of emulsifiers and stabilizers in order to maintain a consistent product.3<\/sup> Carrageenan in combination with microcrystalline cellulose or gellan gum can create a favorable product. Formulators should bear in mind, though, that carrageenan is not permissible in products labeled \u201corganic.\u201d<\/a> It is important to note, as well, that the temperature of heat treatment must be monitored in order to prevent protein from precipitating out of the soy-based beverage.<\/p>\n

Food Ingredients Online also explains that soy protein isolates need be agglomerated, lecithinated, or otherwise have solubility increased in order to create a more dispersible protein and more consistent product. Further, ingredients such as hydrocolloids and gums are used in soy milk to provide palatable viscosity.4<\/sup><\/p>\n

Noteworthy is the fact that consumers express concern around additives in non-dairy milks, such as the stabilizers and emulsifiers needed to maintain a dependable product. As many dairy alternatives do require additives, consumers are likely to seek products with the fewest ingredients included beyond the main dairy alternative ingredient.5<\/sup><\/p>\n

Sourcing soy ingredients is likely to be less costly to the food manufacturer, as MarketsInsider shows an overall decrease in cost of soybeans in the US over both the past five years and one year.6<\/sup> Further, Food Business News explains that the US is predicting a large carryover of soybean due to decreased exportation as a result of Canadian competition in the soybean market.7<\/sup><\/p>\n

Almond and coconut milk<\/h3>\n

These plant-based alternatives are the drivers of growth in the non-dairy milk sector. In recent years, almond and coconut milk have seen double-digit growth that has declined to single-digit growth, according to Food Business News.8<\/sup><\/p>\n

One main reason that growth of these two non-dairy milks has declined is that consumers are increasingly skeptical of the health benefits are often touted in advertising for these products. Almond milk, while able to boast 50 percent of the Daily Value for vitamin E, contains very few other vitamins or minerals, and is extremely limited in protein and calories. Conversely, coconut milk is higher in calories and fat than most milks. It does, though, have fiber and iron, which sets it apart from traditional cow\u2019s milk. Additionally, research suggests that some of the saturated fats in coconut milk may be beneficial to health.2<\/sup> With these products, as well, consumer wariness of added stabilizers and emulsifiers can be a concern.<\/p>\n

Other alternative milks<\/h3>\n

Less-common non-dairy milks available include rice, potato, oat, and hemp milks. These milks are all lower in protein than dairy milk, but each have their own nutritional benefits.2<\/sup> They also vary in availability due to the specific nature of their markets. These milks necessitate additional ingredients to increase comparability to dairy milk.<\/p>\n

Lactose-free milk is another alternative on the market, although it is dairy milk. This milk is produced by processing regular cow\u2019s milk with lactase, the enzyme that breaks down lactose. Once the lactose has been digested by the enzyme into its component parts of glucose and galactose, the milk is then ultra-pasteurized in order to deactivate the lactase enzyme.9<\/sup> This changes the texture and sweetness of the milk slightly and lengthens the shelf-life substantially (up to approximately sixty days), but does not seem to affect other factors of the milk such as stability.<\/p>\n

Non-dairy cheese options<\/h3>\n

Like milks, soy cheese is the most common alternative to diary cheese. For those who are avoiding dairy and also have a soy allergy, there are additional non-dairy cheeses, made with cashews, macadamia nuts, or tapioca.11<\/sup> These products require a blend of emulsifiers and stabilizers to help keep the ingredients of the cheese combined.10<\/sup> The right quantities of gums, proteins, solids, and fats help contribute to a texture and melt that is reminiscent of diary cheese.<\/p>\n

Other non-dairy foods<\/h3>\n

A cornucopia of other products is also created using non-dairy alternatives. These commodities include ice creams such as soy, almond, and coconut ice creams that require thickeners for palatability; whipped cream; cheesecakes; yogurts; smoothies; and butters or \u201cspreads\u201d that are typically combinations of plant-based oils.2<\/sup><\/p>\n

With all of these dairy alternative products, consideration must be given to balancing consumer desire for a dairy-like product with the consumer\u2019s desire to limit additives and further ingredients. Identifying a combination of additives that balance these qualities well is key to producing a well-received product.<\/p>\n

Further reading:<\/h3>\n