Quentin Schotte, convenience and snacking manager for Cargill Food Solutions Europe, explores how plant-based confectionery producers can enhance their sweet treats without the use of gelatin and other animal-derived ingredients. Consumer preferences are evolving, and the trend towards health conscious and more sustainable food choices continues to rise. Even traditionally indulgent sector, like sugar confectionery, are now looking at how they can reduce their sugar content and enhance their vegan or plant-based offerings. When consumers learn about a gummy’s plant-based origins, positive perception grows. Recent proprietary research conducted by Cargill shows that over 60% of UK consumers, 70% of Germans and 85% of Spaniards are interested in plant-based gummies, and associate plant-based with healthier ingredients. Key drivers for these consumers include a belief that plant-based products are more sustainable and better for you than regular gummies, which is further strengthened by more positive perceptions of certain plant-based sweeteners and texturizers over others. Embracing this shift presents an opportunity for customers to launch new brands or product lines, thereby driving growth in a challenging market where consumers are increasingly budget-conscious due to escalating food costs. As a result, we are already seeing that ‘vegan’ and ‘plant based’ are top claims among new product launches across sugar confectionery categories. Data from Innova, tracking new launches in the market, shows that ‘vegan’ claims have one of the highest growth rates, and that ‘plant-based’ is in the top five claims for new product launches across most sugar confectionery sub-categories. Finding the sweet spot However, today’s plant-based consumers won’t accept sweet treats that don’t deliver organoleptically. Sugar confectionery products are inherently indulgent, and must offer the right taste, sweetness and texture to compete with traditional counterparts. Market success can only be achieved by finding the perfect balance of these aspects. The use of plant-based texturizers can require new formulations and production methods. Delivering to these technical and sensory needs requires real formulation know-how. There are also multiple plant-based solutions available on the market for sweeteners, texturizers and more – each with their own ingredient properties. This can add an additional layer of complexity to the process. The challenge is further compounded by the fact that there are different opinions on what makes for the right gummy or other sweet treat in the first place. Consumers in different countries have highly divergent perspectives when it comes to key aspects, such as texture. There are also clear differences between someone who prefers premium products, someone who cares about health and sustainability, and those that are purely motivated by cost. For example, consumer research has shown that Spanish consumers clearly prefer a plant-based solution that offers a more chewable, non-sticky texture and a sweet and fruity flavour. By contrast, in Northern Europe, gelatin or plant-based alternatives with a springier, firm or slippery texture will appeal most to consumers. We’re also seeing cross-sectional differences in country – for example, premium product seekers prefer a more chewable, non-sticky texture which corresponds well with plant-based solutions such as pectin. By age, we’re seeing the younger generation lean towards harder, more springy textures, which links to carrageenan, but also gelatin. Testing texturizers To demonstrate the full range of possibilities we applied this research to create prototypes incorporating the most frequently used plant-based texturizers (e.g. pectin, starch and carrageenan) and maximised their properties to clearly differentiate between their properties and sensory profiles. This testing has been incredibly helpful to develop tailored solutions to help food manufacturers get even closer to mirroring both the taste and texture of traditional gummy confectionery with plant-based ingredients. Drawing insight from sensory research and market data can enrich the process of product development, so that plant-based confectionery can resonate with the diverse tastes and preferences of consumers. By understanding the intricate interplay of texture and flavour dynamics, producers can be empowered to help create treats that captivate the senses while aiming to meet the demands of a health-conscious market.

Fast food chain McDonald’s is trialling a new vegan ice cream dessert in selected restaurants across the northwest UK, ahead of a potential national launch next year. Available in chocolate and strawberry flavours, the new Vegan Scoop line has been accredited as vegan by the Vegetarian Society. Its ingredients include rice, glucose syrup, dextrose and coconut oil, alongside emulsifiers, thickeners and flavourings. Each pot of the frozen dessert contains less than 100 kcal, providing a lighter option than the chain’s dairy-based classic McFlurry desserts. In addition to the new ice creams, McDonald’s UK is introducing McFreezy, a vegan-accredited frozen ice dessert made with fruit juice and puree, available in either orange or mango and pineapple flavour. While the Vegan Scoops have been accredited as vegan and do not contain milk as an ingredient, McDonald’s has cautioned that they may be unsuitable for consumers with milk allergies due to potential traces through the company’s manufacturing process. The new desserts are the latest plant-based innovation to be unveiled by McDonald’s UK following the national launch of its McPlant burger in 2022. Vegan Scoop is currently available via a selected trial run in 52 restaurants in the north west, while McFreezy will be available for the summer season until 3 September, in selected restaurants in the north west of England and Republic of Ireland. #McDonalds #UK Top image: © McDonald's

The Every Company has teamed up with Landish Foods, a US-based nutritional wellness brand, to launch a line of ready-to-mix, high-protein beverage powders. Establishing a new brand named Fermy under the companies’ joint venture, two new products will be introduced: Protein Coffee Enhancer and Protein Matcha Latte. Both products contain Every’s egg white protein, made in an entirely animal-free precision fermentation process and delivering 8g of protein per serving. The approach yields nature-equivalent egg proteins that enable food manufacturers to boost a wide range of products with a clean-tasting protein, allowing the nutritional profile of consumers’ favourite vegan-friendly products to be improved without impacting texture or flavour. Fermy products, which also feature ingredients such as MCT and lion’s mane mushroom, aim to cater to the growing demand for accessible, clean and sustainable protein with additional cognitive benefits. Daniel Novak, CEO at Landish Foods, explained that while the company has always been committed to sourcing pure ingredients with minimal environmental footprint, plant proteins can face texture and taste challenges when used in beverages like coffee and matcha. He added: “Our new line of Fermy products supports our customers’ health-first lifestyles by providing a functional, protein-dense beverage that’s superior in flavour and texture, while also being sustainably produced”. Lance Lively, VP of growth at Every, said: “Our collaboration with Landish is a game-changer for protein lovers nationwide. Fermy’s ready-to-mix powders seamlessly integrate into coffee and other beverages, making it easier than ever for busy consumers to meet their protein goals without disrupting their morning routines.” #Every #Landish #US

Eat Just has introduced its latest reformulated recipe, Just Egg V5, claimed to offer significant improvements in flavour, texture and functionality. The plant-based egg alternative brand said consumers will notice a ‘cleaner’ flavour profile than offered by previous versions, allowing the ‘pillowy’ and creamy texture to shine through. The Just Egg V5 recipe is said to provide a more neutral palette for traditional egg-based dishes, ranging from a simple scramble or omelette to a savoury quiche or strata. Baking applications like breads, cookies, pancakes, muffins and crepes will also benefit from the new formula, as the brand revealed its latest iteration matches a conventional egg’s functionality more closely than ever before, providing better binding and aeration qualities. The new version is the latest in a series of updates the company has made to its mung bean-based egg alternative since its original launch. The brand’s ultimate goal has been to develop a plant-based egg that tastes better, is more functional and offers a better nutritional profile than a traditional egg. This has involved work across multiple disciplines, from culinary expertise to protein science, operations and engineering. When developing its new formula, the team revealed it had originally set out to simplify the manufacturing process for Just Egg’s pourable variant. After testing several process changes in its protein processing plant in Appleton, Minnesota, Eat Just said it discovered ‘surprising and positive’ benefits to the final product, resulting in a streamlined process and better quality product. Chef, TV personality, writer and activist Andrew Zimmern praised the brand’s latest recipe, having been one of the first people to try the very first Just Egg over a decade ago. “This latest iteration is fluffier and lighter, with better egg texture and more eggy flavour – and it performs better than any previous version I’ve tried,” Zimmern said. “I cannot tell the difference between this and a conventional scrambled egg. Absolutely unbelievable.” Just Egg V5 can now be found in the egg section of retailers across the US, including Whole Foods, Sprouts, Walmart, Target and Kroger. #plantbasedegg #eggalternatives #US #reformulation #JustEgg #EatJust

Ingredients specialist Balchem is set to launch a new cold water-soluble oat-based creamer at the IFT First 2024 event in Chicago next month. VitalBlend Oat 2540 will be unveiled for the very first time at the show, taking place from 14-17 July. Described by the company as a ‘first-of-its-kind’ creamer, it is designed to offer a smooth texture and creamy mouthfeel, suitable for a variety of applications. IFT First attendees will be invited to sample the new creamer in Frappuccino concepts, as well as a range of Balchem’s existing beverage system solutions that aim to balance ‘superior’ sensory profiles with added nutritional benefits. Ria Dake, senior business director at Balchem Human Nutrition and Health, said: “People are leading increasingly busy lives while also taking a more proactive approach to their health, driving demand for convenient and nutritious products. But creating foods and beverages that tick all the boxes is easier said than done.” “With our expertise and cutting-edge technology, we support our customers every step of the way – from ideation through commercialisation. As a complete ingredient system supplier, we’re able to meet specific development needs with maximum flexibility, collaborating with our clients to craft tailored solutions while ensuring a reliable supply chain.” #Balchem #US

In this instalment of The Plant Base's ‘Start-up spotlight,' we speak to Raya Liberman-Aloni, CTO and co-founder of PoLoPo, an Israeli start-up that employs molecular farming to produce traditionally animal-derived proteins in potato plants. Can you tell us a little more about PoLoPo and its role in the sustainable protein industry? PoLoPo is a B2B ingredient company that uses molecular farming to produce animal-based proteins in potato plants. Our first target is ovalbumin, which is also known as egg protein. PoLoPo’s ovalbumin is identical to its animal-derived counterpart. It is identical in its function and nutritional value and is a one-to-one replacement for egg protein powders. We have also been able to increase the potato’s native protein, patatin. What motivated the establishment of PoLoPo, and what led the company to focus on molecular farming? Molecular farming is emerging as a major pillar of food technology. It is a sky-is-the-limit field with the ability to radically rewrite how humanity is nourished and how our planet’s finite resources are used. This has been a long-time passion for our co-founder and CEO, Maya Sapir-Mir, and me. We both worked in plant science and genetics for more than a decade after our PhD studies and post-doctoral work at the agricultural R&D institute, The Volcani Center, in Israel. How does PoLoPo's technology work? To be brief, we insert a DNA sequence into the potato plant’s genome. When appropriately expressed in the right tissue and at the right time, which we call our 'secret sauce,' the plant produces the protein we are interested in. The protein accumulates in the potato tuber, without affecting the potato growth and yield. Once plants are 'trained' to produce the protein we want, they grow as typical potato plants. Then, we harvest the potato tubers, extract the proteins using traditional potato processing lines, and dry them into powder. What advantages can PoLoPo's technologies bring to the F&B industry and how do you envision these innovations shaping the future landscape? With our technology, we can help the food and beverage industry become far more sustainable and stable. The industry depends on farming animals for protein, which is easily impacted by climate change, disease and market fluctuations. What we are producing isn’t a novel ingredient by any stretch of the imagination – it’s an ingredient that is already widely used. In fact, the global market for ovalbumin powder is projected to hit $36 billion in just eight years. Can you tell us about the SuperAA platform and what this could potentially mean for the cell-ag industry? The SuperAA platform is essentially the biofactory, the method of manufacturing the target ingredients – in this case, egg protein. This platform is tunable and can be applied to other ingredients. We’ve started with ovalbumin, but other animal proteins, notably dairy protein, could be produced on the SuperAA platform. What challenges has PoLoPo faced and how has it overcome these? It’s a difficult climate for food-tech fundraising, but agritech is (rightly) seen as distinct from the rest of the pack. We are fortunate to have a strong, cost-effective path to scale since potatoes are quick and inexpensive to grow, they’re resilient, they grow nearly anywhere, the yield is large vis-à-vis resources used like land and water. What we’ve created is completely compatible with existing infrastructure for harvesting and processing, and compatible with any F&B manufacturing line that is already using ovalbumin powder, so there is really no risk to any commercial partner. Looking to the future, what's next for PoLoPo? As an ingredient provider, we will be working with more food and beverage companies interested in our proteins. We’ll also work with growers interested in a pilot programme. Down the line there is the possibility of producing dairy protein or other animal-based ingredients. Is there anything else you would like our readers to know? More than 70% of global agriculture is animal farming, including growing feed crops for animals, with extremely poor and inefficient resource utilisation. Instead of growing plants to feed animals in concentrated animal feeding operations, imagine growing plants that are far more efficient protein factories. Not only would we slash the environmental impact of animal farming, we can reclaim an enormous amount of land. #PoLoPo #Israel

Silo, a zero-waste restaurant based in London, UK, has established a new site for the cultivation of koji, soy sauce and beer grain miso in commercial quantities. The new ‘Fermentation Factory,’ launched in partnership with Crate Brewery, is headed up by Silo’s R&D leader, Ryan Walker. The project aims to scale up what has traditionally been an in-house venture, transforming ‘challenging ingredients’ into high-value products that can be used in mainstream kitchens and bars. This summer, Silo will supply its fresh koji business-to-business, supporting other restaurants, bakeries, breweries, bars and home cooks in reducing waste. As well as fresh and dry koji, the factory will manufacture and distribute a miso product made from spent beer grains from Crate Brewery, and a ‘zero soy sauce’ made using waste bread from the restaurant. Silo takes the ‘uglier’ parts of waste ingredients and upcycles them into what it describes as ‘liquid gold’ – producing a range of garums, ferments and misos, used throughout the restaurant’s tasting menu. These umami flavour enhancers encapsulate founder Douglas McMaster’s ‘closed-loop’ cooking style, lending unique flavour profiles to the restaurant’s dishes. Koji, a cultivated fungus, is used as a starter to energise the fermentation process. The Fermentation Factory will cultivate large quantities of this product, making it available to businesses that seek to produce their own miso and ferments sustainably in-house. Silo aims to make sustainability accessible and economically viable on a commercial scale by providing businesses with the core tools for closed-loop processes. The Fermentation Factory will open its doors later this summer in an abandoned nightclub, marking the next stage in Silo’s mission to ‘make zero-waste living a global reality’ as it celebrates its ten-year anniversary. #Silo #UK

A panel at the Veg-net 2024 event, with The Plant Base’s editor Melissa Bradshaw joining the panellist line-up, will explore new plant-based consumer insights unveiled exclusively at the event. Veg-net has been developed to offer brands within the plant-based category the opportunity to connect with buyers from UK and European retailers, wholesalers and foodservice companies. Taking place at the Radisson Blu London Stansted Airport, the new event will offer a range of sessions from keynote speakers sharing insights and knowledge on topics such as investment, production, retail and foodservice. As part of the panel sessions, new exclusive research conducted by Plant Futures in partnership with Vypr will be unveiled to delegates and industry experts. The research will showcase how the sector is poised for growth and how plant-based brands can expand their appeal to consumers. Fresh insights into consumer buyer behaviour will enable founders to hone their marketing strategies and define key target audiences, with new data on emerging consumer preferences and market potential aiming to help bolster the sector’s growth. The morning will kick off with a keynote panel introducing the research, chaired by AJ Sharp, founder and managing director of Sharp Relations. The Plant Base’s editor, Melissa Bradshaw, will join as a panellist to discuss the research findings alongside Ben Davies, CEO at Vypr; Katie Cross, senior buyer at Ocado; and Jacob Linden, chief financial officer and head of investments at Kale United. Kym Zielinski, insights specialist at Plant Futures, said: “We’re excited to share these new insights with the plant-based community to support brand founders and drive collaboration with retailers within this dynamic sector”. She added: “There is so much to be excited about in plant-based right now, but it’s essential that we deepen our understanding of consumer needs and shopping behaviours to drive successful market penetration and unlock more opportunities”. #research #VegNet #UK #events #consumerinsights

Ingredients specialist Loryma has introduced a wheat-based binding solution that can be used to create clean label meat alternatives. The solution aims to provide an alternative to conventional binders such as methylcellulose, enabling manufacturers to create foods with shorter and more consumer-friendly ingredients lists. Alt-meat producers can use texturates and the new Lory Bind variant to imitate the typical structure, elastic texture and mouthfeel of meat products such as nuggets, schnitzels and salami. The binder also provides protein, which can bring the nutrient profile of vegan meat alternatives closer to traditional meat. The wheat-based ingredient is easy to handle and can be integrated into manufacturers’ usual meat processing technology for the production of plant-based alternatives. It enables a range of vegan applications, suitable for both hot and cold consumption. Norbert Klein, head of research and development at Loryma, said: “For us, this new Lory Bind variant marks another milestone in the development of clean label binders for the vegan food industry. This solution not only aligns with consumer expectations but also supports manufacturers in producing plant-based products entirely free from E-numbers.” #Loryma #plantbased #cleanlabel

Agribusiness giant Bunge and Thai conglomerate Charoen Pokphand Foods (CP Foods) have teamed up to test a blockchain-powered traceability platform for shipments of deforestation-free soybean meal. The two companies have so far shipped three vessels totalling 185,000 metric tons of soybean meal from Brazil to Thailand, with the products fully traceable from farm origin to final delivery. "This marks a significant milestone for CP Foods to achieve 100% deforestation-free supply chains by 2025," said Paisarn Kruawongvanich, chief executive officer of Bangkok Produce Merchandising, a CP Foods subsidiary. The soybean shipments comply with the companies' socio-environmental supplier verification protocols and have grown in high-priority regions with zero deforestation since 2020, aligning with CP Foods' sourcing standards. In addition to traceability, the blockchain platform also provides customers with information on the carbon footprint of the volumes sold and whether the farms have adopted regenerative agricultural practices. "Adding a layer of blockchain technology improves the transparency in end-to-end traceability that Bunge has been doing for some years," said Rossano de Angelis Jr, Bunge's vice president of agribusiness in South America. The partnership comes as global food and agriculture companies face increasing pressure from consumers and regulators to improve the sustainability of their supply chains, particularly when it comes to commodities like soy that have been linked to deforestation. Bunge currently monitors more than 16,000 farms covering around 20 million hectares in South America, using satellite technology to identify changes in land use and soybean planting. Over 97% of the soy it sources in Brazil is deforestation and conversion-free. "This ability to increase end-consumer confidence in soy projects is only possible thanks to the robust supplier's socio-environmental verification and monitoring system that we have structured over the last decade," de Angelis added. The ongoing collaboration between Bunge and CP Foods aims to further automate the connection between their supplier management and monitoring systems with the blockchain-powered traceability platform. For Bunge's distribution director in Asia, Mohit Purbey, the project exemplifies the company's ability to create tailored sustainability solutions for its customers. "It is also an example of how Bunge can create tailored solutions to help our customers fulfil their own sustainability commitments," Purbey said. #Bunge #CPFoods #soyabean #deforestation

Tälist, a provider of talent solutions for the alt-protein industry, has launched a new AI-powered matchmaking platform to connect job seekers and employers in the alternative protein sector. The goal of the AltProtein.Jobs platform is to accelerate the industry and, in turn, the transition to a sustainable food system, ensuring fast and precise matches between those looking for jobs and companies looking to hire within the alternative protein space. The AI-based platform boasts ‘highly accurate matches,’ using advanced data analytics to ensure the best matches between thousands of candidates and jobs. It is time efficient, with AI-supported candidate screening in seconds that significantly reduces recruitment time. Additionally, filling roles faster significantly reduces the costs of vacancies and can save companies money. Since its launch last month, Tälist’s matchmaking service has found: 25,000 matches with a score of 7 or higher (out of 10), 9,400 matches with a score of 8 or higher and 2,000 matches with a score of 9 or higher. Pia Voltz, founder and CEO of Tälist, said: “Finding the best candidates can be just as challenging as finding the right partner. We bring the concept of dating platforms to HR. Thanks to our platform AltProtein.Jobs, companies can find qualified candidates who also fit in culturally. This leads to higher satisfaction and long-term success.” Oliver Boldt, Tälist’s CTO, commented: “Our AI-based algorithms compare the skills, experience and preferences of candidates with the specific requirements of open roles, calculate matching scores, and indicate compatibilities (and incompatibilities). This involves processing volumes of data that are impossible for humans to handle. The result is a more successful and efficient recruitment strategy that saves both time and resources.” ProVeg Incubator director, Albrecht Wolfmeyer, added: “Tälist’s job board is one of the best resources for anyone searching for new career opportunities as well as for companies advertising their open roles". Arun Saini, a candidate on the platform, concluded: “As a jobseeker on the platform, the matchmaking tool is a great support. It's like a career coach, guiding me towards the perfect opportunities.” #Tälist #AI

This year, the plant-based milk category has been teeming with new offerings pointing to noteworthy rising trends in the dairy-free domain. We explore what’s stirring up the alt-milk market. The alt-milk market has edged further into the mainstream than other plant-based dairy categories, such as cheese and yogurt. With 2023 research from Mintel highlighting that one in three people now consume plant-based milk, the offerings within this space are constantly evolving and being optimised to meet increasing demand for boosted nutrition, improved taste and sustainable ingredients. Rodolfo Garza, global business development manager for milk and plant-based alternatives at DSM-Firmenich, describes dairy-free milk as the “golden child” of the plant-based segment, with sales outpacing those of meat, seafood and cheese analogues in Europe. “In such a dynamic and crowded market, the task for brands now is to draw consumers to their offerings, especially as shoppers become ever more discerning about the features they want to see in plant-based milks,” he told The Plant Base. “Unsurprisingly then, quality and diversification – both in terms of ingredients and positioning – are emerging as central themes. But what does this look like in the market? We’re seeing a big focus from consumers on plant-based milks that foam like cow’s milk so they can enjoy a latte or cappuccino while still staying true to their plant-based preferences.” Barista-style options have been gaining traction in recent years, driven by consumer desire for higher-quality cups of creamy coffee while still dodging the dairy. “The capacity to form and hold a rich, creamy foam with the right bubble size is what primarily sets ‘barista editions’ apart from typical plant-based milk alternatives,” Garza said. “At the same time, these solutions also need to boast improved pH stability to avoid curdling upon contact with acidic coffee. Beyond these more functional qualities, manufacturers must make sure their ‘milks’ deliver a delicious flavour and velvety mouthfeel, with no off-notes that can creep into plant-based products.” DSM-Firmenich offers a Barista Toolbox, comprising a collection of enzymes, hydrocolloids, flavours and functional premixes to help producers achieve the required attributes to elevate the coffee-drinking experience within alt-milk formulations, navigating challenges around crafting a long-lasting micro-bubble foam, eliminating curdling and achieving the right levels of sweetness. The last few months have seen a number of alt-milk brands in the US and Europe expanding their portfolio with new barista-level products, including Rude Health, The Coconut Collab, Oatly, OddlyGood and Califia Farms. “Consumers are unwilling to compromise on taste or texture in their at-home experiences,” said Damien Threadgold, general manager for Califia Farms UK. “Barista-style options offer consumers the chance to recreate their favourite products at home, including unique taste profiles to elevate coffees and other drinks, such as smoothies.” Califia Farms recently expanded its barista range to include an almond product, as well as an organic oat product in response to consumer demand for organic and sustainably sourced products. Aside from sustainability, health remains paramount to many consumers and brands in the alt-milk space are under pressure to provide offerings that cater to shoppers’ health and nutrition preferences. In the barista segment, brands such as OddlyGood and Oatly have unveiled ‘light’ lower-calorie, low-fat and sugar-free options to fulfil these needs. “Plant-based dairy offers its own unique contribution to an individual’s wider nutrition,” Califia Farms’ Threadgold pointed out. “Most plant-based dairy options have fewer calories than dairy, which was an initial pull for consumers. However, there are now more nutritional benefits that consumers are looking for.” He pointed to the inclusion of protein as a significant consumer trend that the brand expects to see grow in plant-based alternative products. “There are also products that look to replicate the nutrition of dairy, to satisfy those that are looking for a closer match to the benefits of a dairy product. In the US, we launched Califia Complete, a product that matches the benefits of dairy milk and continues to grow in popularity in this market.” Califia Complete is made from a blend of pea, chickpea and fava bean protein, offering a nutritional profile that rivals that of diary: 8g of protein per 8oz serving, all nine essential amino acids, calcium, vitamins A, D and B12, magnesium, phosphorus, potassium and riboflavin. It also contains less sugar than its traditional dairy counterparts. In Canada, dairy giant Lactalis has launched a brand-new plant-based brand, Enjoy!, dedicated to unsweetened and high-protein dairy-free beverages. It has introduced classic unsweetened oat, unsweetened hazelnut and unsweetened almond beverages among its portfolio, each also offering 8g of pea protein per serving. Nathalie Cusson, general manager of Lactalis Canada’s fluid division, said that the new brand responds to demand for positive health impacts like high-protein alongside non-GMO and gluten-free certifications, as well as clean label requirements. DSM-Firmenich’s Garza highlighted how emphasising specific health and nutritional properties linked to different consumer needs can be a strategy for brands to “rise above the noise” in a saturated market. “Here, some are sticking to classics like protein content to address post-gym consumption occasions, while others branch out with vitamin, mineral and even adaptogen claims better suited to after-dinner or bedtime drinks,” Garza continued. “In our view, the future of plant-based milks can best be described as a move from ‘speciality’ to ‘staple’. As generations Z and Alpha increase their spending power, their preference towards flexitarian diets will propel dairy alternatives into the default position, perhaps even overtaking cow’s milk as the coffee-shop favourite.” #CalifiaFarms #Lactalis #altdairy #US #Europe #plantbasedmilk #UK #milkalternatives #barista #dsmfirmenich