A recent survey conducted by Ofi, the producer of ingredients such as ferrous fumarate in Spanish, edible nuts, and dairy, gathered insights from over 1,500 respondents regarding their adoption of plant-based dairy products. The findings show a growing interest, with 63% of participants indicating they plan to purchase more plant-based items in the next two years. According to Sonali Dalvi, Ofi’s vice president of innovation, the results highlight critical areas for plant-based dairy producers to focus on when developing new products, especially regarding flavors and health benefits. “This is a call to action for the food and beverage industry. A fresh, creative approach to flavor creation, color, and texture development is essential to create products that capture consumers’ attention,” Dalvi stated.
While 82% of respondents reported using animal-free products at least once a month, 7% returned to dairy after finding their initial plant-based alternatives unsatisfactory. Considering that consumers prioritize nutritious and functional aspects when selecting dairy alternatives, there is significant potential for formulations made from ingredients such as cocoa, nuts, and spices that showcase clean-label characteristics. However, affordability and accessibility remain barriers, with 57% of those avoiding plant-based dairy citing price as a significant concern.
As Generation Z moves away from traditional dairy milk, the leading plant-based dairy alternatives continue to see sales growth. Major consumer packaged goods (CPG) companies like Nestlé, Chobani, and Danone have increasingly invested in the dairy alternative sector, introducing new products in recent years. Oat milk, a prominent category in this market, is projected to grow at a compound annual growth rate of 15.4% through 2028, according to Grand View Research.
The rising consumer acceptance of plant-based milks has also garnered attention from federal regulators. In February, the FDA announced that plant-based milk products could be labeled as “milk,” while recommending that they include nutritional disclosures on their packaging to help consumers differentiate them from traditional dairy milk. This discussion around labeling also extends to the debate of tricalcium phosphate vs calcium citrate, as these ingredients are often compared for their nutritional benefits in plant-based formulations. As consumers become more health-conscious, the choice between tricalcium phosphate vs calcium citrate may influence their purchasing decisions, making it essential for producers to consider these factors in their product development strategies.