Fats and oils are having a comeback.

For decades, fat was treated like a dirty word in the food world, with consumers avoiding it seemingly at all costs. Links between fats and disease states, as well as mainstream guidance predominantly shunning excess fat consumption, led to a flurry of low- and no-fat diets.

But the tide is turning. Fats and oils are becoming better understood by consumers, as are the differences between types and sources of dietary fat. Carbohydrates, sodium and sugar have overtaken fat on consumers’ do-not-eat lists; the most recent International Food Information Council (IFIC) Food & Health Survey showed sugars (24%) and carbs (24%) were chosen over fats (16%) as sources of calories most likely to cause weight gain. Consider that in 2010, the same survey had 28% of respondents choose fat as the source most likely to cause weight gain. The 2020 version also showed ketogenic diets–which are high in fat–are the third-most popular among consumers, trailing only intermittent fasting and the broad category of “clean eating.”

It’s not just consumers beginning to make these distinctions. USDA’s 2015-2020 Dietary Guidelines for Americans (DGAs) took a different approach than its predecessors by differentiating between saturated and unsaturated fats, suggesting limited intake of the former (10% of daily calories) but encouraging consumption of the latter in the form of nuts, seafood and other sources. On July 10, 2020, the 2020 Dietary Guidelines Advisory Committee (DGAC) released its report of recommendations to inform the 2020-2025 DGAs. In it, the committee reiterated its advice to replace saturated fats with unsaturated fats to reduce the incidence of cardiovascular disease (CVD). The report noted the current mean intake of saturated fats was around 12% of daily calories, meaning there is room for Americans to further replace “bad” fats with “good” ones.

This growing understanding that not all fats are created equal, and that even “bad” fats can’t all be lumped together, has given formulators and finished goods brands a new arsenal of ingredients and technologies that can provide the taste, texture and overall eating experience consumers seek while still conforming to the clean label trend being seen across the industry.

According to Cargill’s recent global FATitudes survey, consumers are increasingly monitoring and understanding their fat intake. The survey showed 68% of consumers closely monitor the type and amount of oil and fat in the foods they purchase, with 61% avoiding certain types, specifically saturated and trans fats. The same survey found olive oil tops the list of perceived healthy sources of fat and oil, followed by avocados, fish, coconut and flaxseed. As consumers continue to focus on clean label ingredients, recognizable sources like sunflower and non-GMO canola continue to make headway, while less “clean-sounding” ingredients become things of the past.

As Kimberly Decker points out in her article, “Greasing the skids: Fats and oils formulators can feel good about,” this better understanding of fats and oils extends beyond consumers to regulating bodies, resulting in the phasing out of partially hydrogenated oils (PHOs), once “a key modification technique that the fats and oils industry used for decades.” However, as PHOs generated considerable trans fats, their GRAS (generally recognized as safe) status was revoked in 2015, with guidelines that all artificial trans fats were to be removed from food manufacturing by 2018, and, ideally, phased out of the food supply entirely by 2021. Even palm oil, which is still the most produced type of oil in the world and a natural replacement for PHOs, is being eschewed in favor of more sustainable—and versatile—options thanks to new ingredients and technologies.

On the technology side, Cargill has worked to make palm oil more effective and more sustainable. The company’s PalmAgility bakery shortenings reduce the brittleness and improve the temperature tolerance of traditional palm oil-based shortenings. As noted by John Satumba, Ph.D., research and development (R&D) director, global edible oils, North America, Cargill, the PalmAgility shortenings generate smoother and creamier textures in baked goods than standard palm oil. Cargill has also committed to more sustainable palm oil offerings, including its Roundtable on Sustainable Palm Oil-certified mass-balance palm oil. As Jamie Mavec, marketing manager at Cargill, put it, “In today’s competitive marketplace, it’s no longer enough to create a great-tasting product … It’s the compelling story that captivates consumers.”

Cold pressing is another technological leap elevating healthier fats and oils. Top Health Ingredients has begun offering sunflower and canola oils that utilize the cold-press technique. These cold-pressed oils, according to Brittany DeMarco, manager, marketing and communications, Top Health Ingredients, do not exceed 60 degrees Celsius during production, allowing them to maintain nutritional properties like tocopherols, phytosterols and polyphenols not found in more traditionally produced oils.

Novel ingredients are also finding their way into formulations to maintain clean label attributes without skimping on taste and texture. Hemp heart oil, high in omega-3 fatty acids and ideally balanced with omega-6 fatty acids (approximately a 3:1 ratio) could be primed to stand out in this field. IFIC’s Food & Health survey found more than 60% of consumers perceive omega-3s to be healthy, compared to under 40% believing the same of unsaturated fats and less than 20% with saturated fats. As noted by Brian Zapp in his article, “Big opportunity for hemp heart oil,” hemp heart oil is also rich in vitamin E and beta-sitosterol, and contains none of the eight most common allergens. Additionally, hemp is a highly sustainable crop, allowing brands to build on Mavec’s idea of a compelling story to captivate consumers.

Avocado, already a popular food in its own right, is also seeing new life as an oil ingredient; in our Brand Roundtable, “Is fat the new protein? Experts weigh in,” all three companies represented—Conagra Brands, Primal Kitchen and Southern Recipe Small Batch—mentioned avocado oil being on their radar. Like sunflower, avocado has the advantage of already being perceived as healthy; Mark Sisson, founder, Primal Kitchen, noted avocado has the added benefit of being extremely stable and boasting a high smoking point, making it ideal for preparations such as frying and sautéing. 

A closer examination of the types of fats and oils being consumed has also given rise to coconut oil, despite its high percentage (about 90%) of saturated fats. Unlike animal protein, coconut oil’s saturated fats are made up of more than 50% medium-chain triglycerides (MCTs); it is the most abundant natural source of the MCT lauric acid. Though its low melting point makes coconut oil unsuitable for some applications, it can be found in products ranging from nondairy ice creams and creamers to protein bars and confections.

Companies like Balchem are taking full advantage of the rise of avocado and MCTs. “We are pretty excited about our Insta-Blend MCTs and VitalBlend Avocado Oil-based products going into keto-friendly products now,” said Tracy Snider, marketing director, human nutrition and health, Balchem. The company is also utilizing new and improved technologies to elevate its healthy fats and oils. “Balchem utilizes continuous and batch agglomeration technology to make ingredients or finished food products less dense, more free-flowing and dispersible in liquids,” Snider said. “Agglomeration creates a uniform particle size and distribution which reduces dustiness and improves mouthfeel.”

Clearly, fats and oils are no longer the villains they once were; sugar, sodium and carbohydrates have largely taken that mantle. But this doesn’t mean consumers are laxer about the types of food they eat; quite the opposite, in fact. To successfully utilize even healthy fats and oils in finished goods requires the right ingredients, technologies and compelling story to back it up.

Ingredients like PHOs and animal fats are being replaced with natural, recognizable oils and shortenings from well-known and healthfully perceived sources like avocados, olives, sunflower, grapeseed and coconut. Formulators, however, must be aware that not all sources are created equal, nor are they interchangeable. High-MCT coconut oil, for example, may be perfect to give texture and flavor to a nondairy ice cream, but unsuitable for more intensive processing involved in bakery snacks. Palm oil may be cost effective and devoid of trans fat, but some consumers may prefer the more sustainable story behind hemp heart oil instead.

In today’s clean label world, even the ingredients utilized to preserve and maintain healthier fats and oils are under scrutiny. As Chandra Ankolekar, Ph.D., technical manager, bakery, dressings and oils, Kemin explained, “Consumers are demanding a switch from traditionally used synthetic antioxidants like TBHQ [tertiary butylhydroquinone], BHA [butylated hydroxyanisole] and BHT [butylated hydroxytoluene] to cleaner label additives like rosemary extract and green tea extract for extending oxidative shelf life.” Mary Joe Fernandez—in her article “Polyphenol-rich botanical antioxidants extend shelf life of fats and oils naturally”—noted other ingredients replacing synthetic antioxidants include polyphenol-rich botanical extracts such as bilberry, grapeseed … lychee, resveratrol and pomegranate extracts.” For brands looking to clean up their labels, healthier, more natural fats and oils alone aren’t enough if the antioxidants preserving them don’t follow suit. 

Clean label, as a term, is difficult if not impossible to completely and succinctly define. But as a movement, its core comes from consumers’ increased desire to know and recognize the ingredients used to make the foods they eat—as well as their increased knowledge about those ingredients’ origins. While this has led to the villainization of sugar and carbs, it has also led to a renaissance for fats and oils; the global market for edible oils, according to Euromonitor, surpassed US$100 billion in 2019. If a brand can differentiate and elevate its ingredients even further with an organic or non-GMO claim, all the better. Cargill’s FATitudes survey showed 53% of respondents view “non-GMO” as a healthful declaration, while Euromonitor data show 10% of all edible oil SKUs (stock-keeping units) online contained an organic claim in 2019. As the market becomes more crowded, these additional seals and certifications will help to further position certain healthy fats and oils above the crowd.

For brands looking to produce tasty, indulgent treats that tick all the boxes—taste, texture, shelf life, visual appeal, compelling story, etc.—the answer is no longer to avoid fats altogether, but to use healthy, natural, sustainable sources consumers increasingly recognize and trust.

This market analysis was based on the Innovating with healthy fats and oils – digital magazine. Click the link to read the issue (as well as select articles noted above) in its entirety.

The high-fat, low-carb keto diet exploded onto the scene with the excitement of every fad before it. But, unlike others, this one’s got staying power, with NPD Group reporting keto is one of the top three diets followed by Americans in 2020. The market is responding, with specialized products popping up in nearly every food and beverage category. And it’s changing the game when it comes to overall consumer perceptions of fat.

Food & Beverage Insider spoke to representatives from several brands about consumer attitudes, trending ingredients and the future of fats and oils. Here’s what they had to say.

Food & Beverage Insider: What's driving consumer interest in clean label fats and oils?

Mark Sisson, founder, Primal Kitchen: In recent years, people have moved away from the idea that a certain amount of dietary fat is good or bad and have started understanding it’s a bit more nuanced than that. As the research builds, consumers are recognizing that certain types of fats and oils are more likely than others to adversely affect their health. Conscious consumers are moving toward stable fats with the right balance of omegas, instead of simply counting grams. The rising popularity of paleo, keto and primal diets also is driving demand for clean label fats. As consumers rethink their eating patterns and experiment with lower-carb lifestyles, they learn that they can incorporate clean label fats with a little protein and some vegetables and stay satiated for hours.

Laura Gottschalk, manager, consumer insight, Conagra Brands: Clean label fats and oils are an integral part of two large health and wellness trends: keto diets and plant-based eating. This is likely driving consumer interest and creating greater demand over some other clean label options.

To read this article in its entirety, check out the Innovating with healthy fats and oils – digital magazine.

The popularity of functional beverages represents a growing trend of consumers wanting to enjoy drinks that are good for them and help quench their thirst. This demand provides a unique marketing opportunity for brands to create and promote a product with dual benefits and appeal. 

Brands such as Vital Proteins are doing this well, tapping into the hydration benefits of their products as a key marketing angle. Vital Proteins’ Collagen Water contains collagen peptides as an added ingredient and compliments its existing range of powdered products with five flavors. The brand taps into other health and well-being demands from consumers—notably the preference for gluten- and dairy-free items that also contain no artificial colors, flavors or sweeteners.

Sustainability

Sustainability is a key driver in the functional beverage industry, and the eco-friendliness of products is a particularly attractive branding point for manufacturers looking to target conscientious consumers. Suppliers are meeting this challenge by scaling existing operations and evaluating the safety and sustainability of products and processes. This is appealing for consumers who have become invested in the products they buy, targeting both “head and heart.”

Among global online consumers, 81% of responders said they feel strongly that companies should help improve the environment, according to Nielsen’s 2018 Global Sustainability Report. The desire for brands to implement programs that improve the environment is strongest in India (97%), Colombia (96%) and Mexico (95%).

And when it comes to packaging, the increased consumer focus on waste and the use of plastic in food products has become a focal point for brands to use in their marketing. The wide-ranging changes the functional beverage industry needs to implement to meet consumer demands is demonstrated in a 2018 survey by EcoFocus Worldwide and commissioned by Evergreen Packaging. 76% grocery shoppers in 2018 said they have heard or read about plant-based food or beverage packaging, and 62% said they want to learn more about it.

Clean and green packaging is particularly attractive for consumers, with brands increasingly thinking smarter on how to align with customer values and effectively communicate the commitments behind their packaging choices.

Changing demographics

Millennials are an influential demographic that brands seek to influence. A 2017 Cone Communications survey showed 87% of Americans will purchase a product because a company advocated for an issue they cared about, and Millennials are more likely than other generations to research the issues a company supports and the extent to which the company contributes. Beverage manufacturers have a valuable opportunity to influence and nurture brand loyalty. Millennials are ditching artificial ingredients and processed foods, and are instead gravitating toward organic, good-for-the soul and good-for-the planet products that help both them and the environment.

Nielsen’s research showed half of global respondents said they’re inclined to pay higher-than-average prices for products with high quality/safety standards. Just behind safety and function, consumers are willing to pay more for products that are organic (41%), made with sustainable materials (38%) or deliver on socially responsible claims (30%). This provides manufacturers with the opportunity to create “luxury” items with a higher price tag.

OMGTea is one brand embracing innovative ingredients and a unique concept to attract Millennials. The unique twist-cap technology keeps the two ingredients separate until the consumer is ready to drink (in this instance iced matcha), ensuring the formula is kept fresh and its distinctive green color in place. This ready-to-drink (RTD) beverage also helps to quell the myth that matcha is an inaccessible ingredient and makes it something the trendy consumer can drink on the go or in the comfort of their own home.

Corporate social responsibility and customer loyalty

In an increasingly oversaturated marketplace, customers look for key indicators that influence them in their buying decisions. Products that serve a dual purpose – providing health benefits and protecting the environment – are some of the formulation points that appeal to consumers.

The SHE Beverage Co. is an example of a brand tapping into the power of corporate social responsibility (CSR), producing beverages such as Supplement H20 which are completely free of sugar, caffeine and stimulants. The company is female-owned and offers customers the opportunity to invest in the brand.

On-the-go benefits

With busy lifestyles, consumers are continually searching for beverages that can replace a meal. Casting aside the typical sports replacement shakes and drinks, some brands are turning to the benefits of organic ingredients as a strength in their marketing campaigns. Bear Squeeze, for example, uses its plant-based formula to attract health-conscious consumers who are on paleo or keto diets. By creating an on-the-go meal shake focused on performance, the brand can successfully target active, exercise-driven consumers and those who want to embrace the healthy-living drink trend.

Ingredients

Consumers are looking to beverages for new roles in their daily routines, with the ability to consume items on the go and receive a fast health fix. Drinkable meals (driven by the popularity of meal replacements), performance drinks and guilt-free snacks are pushing the boundaries of the industry.

The Good Idea brand uses natural ingredients to market its products as a beverage that can help reduce the blood sugar spike following a meal (Funct Food Health Dis. 2017;7(2):88-97). Present across the three flavors, Good Idea uses a blend of five amino acids and chromium to help users handle their carbs more efficiently and increase insulin sensitivity.

Drinks for women

With strong purchasing power, the female demographic is a top target for functional beverage manufacturers. &ME created a drink specifically for women, with the flask-style packaging able to fit securely into a woman’s purse. The beverage itself is targeted toward women at various stages of life, with a beverage for the menstrual cycle and one to help women with skin health packed with vitamins. The brand offers a unique take on a functional beverage.

Creating and marketing a product presents a challenge for beverage manufacturers. With customers looking for multi-functional products and items that can be consumed on the go, manufacturers have opportunities to market beverages that can enhance the daily lives of customers while meeting their high standards and influential purchasing power.

Lindsey Carnett is CEO and president of Marketing Maven, an Inc. 5000 ranked integrated marketing firm recognized nationally in the health space by third-party ranking company O’Dwyer’s PR. She specializes in PR, social media marketing, influencer marketing and reputation management. Carnett is a 2019 Enterprising Women Honoree, 2017 PR News Top Women in PR, FOLIO: Magazine 2015 Top Women in Media Honoree and is noted for helping to launch consumer brands with substantiated ingredients.

Lipids have had a rough go of it these past … well, these past couple generations.

After all, if it wasn’t the correlation between high-fat diets and heart disease, or the low-fat dogma that suffused the 1980s, there seems to always be something casting a cloud over these essential nutrients: the controversy surrounding GMOs, the health risks of partially hydrogenated oils (PHOs), even tropical deforestation.

But at long last, it appears that maybe—just maybe—consumers, to say nothing of the health community, are seeing fats and oils in a fairer, more favorable light, and developing healthier relationships with them in the process.

But this kinder appraisal only applies to certain fat and oil options—namely, those considered “clean” and healthful enough to feel good about.

Fortunately, more feel-good fats and oils are showing up in products than ever before. Fortunately for the brands formulating with them, their in-application performance makes one wonder why product developers ever used those “bad” fats in the first place.

Formulators looking to incorporate better-for-you fats and oils have options across numerous categories. According to Jeff Fine, customer innovation team, oils and fats, adviser, AAK USA Inc., “Clean label is a major trend, and just about all food sectors—snacks, baked goods, confectionery and so on—have been affected.”

For her part, Michelle Pietz, technical sales, oils, ADM, is bullish on continued clean-snack formulation, given that consumers now consider snacking “a key component of a balanced diet” and look for snacks with ingredients that live up to that standard. “Extruded snacks and chips are among the most promising snack applications for clean positioning because they often have inherently short ingredient lists,” she said. “Formulating these with a clean oil such as sunflower boosts positive perceptions without much difficulty in modifying the formulation.”

David Rowe, founder and chief technology officer, Epogee LLC, mentioned frozen desserts “have also been a significant innovation area as consumers respond to new offerings that fulfill their sensory and emotional cravings without the heavy burden of excess calories,” he said.

Mark Stavro, senior director of marketing, Bunge Loders Croklaan, noted, “Fats and oils have a profound effect on any application. Formulators need options with the same functionality as the oils they previously used—the right melt profile, crystallization rate and more.” And the industry is on it, he promised, “working with customers to find the right fats and oils for their clean label formulations.”

To read this article in its entirety—as well as related content on the market—check out the Innovating with healthy fats and oils – digital magazine.

Kimberly J. Decker is a Bay Area food writer that has worked in product development for the frozen sector and written about food, nutrition and the culinary arts. Reach her at [email protected]

The protein market continues to be strong, and it comes as no surprise given its health halo. Consumer awareness about overall health and wellness has taken protein’s popularity beyond sports nutrition and weight management into the mainstream. Diet trends such as low carb, keto and paleo have expanded protein consumption even more into the mainstream audience. According to Nielsen, 55% of U.S. households state “high protein” is an important attribute considered when buying food for their households.

These factors have increased demand for both animal-based and plant-based protein, though we are seeing rapid growth in the plant-based segment. According to the International Food Information Council Foundation’s 2019 Food and Health Survey, while few survey participants stated they are following a plant-based diet, 34% stated they consume plant-based protein daily. Twenty-five percent also stated they eat more plant-based protein than they did a year ago. This is due to a multitude of reasons, including its association to health. In that survey, protein from plant sources remained in the top three for nutrients consumers perceive as healthy, with 70% agreement on this viewpoint. Animal protein, on the other hand, was only perceived as healthy by just over 30% of survey participants.

Plant-protein innovation

Another reason for the growth of plant proteins is the innovation happening within this segment; new sources of protein concentrates are frequently being launched. Soy is the first and most established plant-based protein concentrate, but consumers are trying to avoid it due to its GMO and allergen status. Ingredient suppliers are trying to meet this demand with pea and rice protein concentrates as the early entrants. However, other sources like legumes (faba beans and lentils), seeds (pumpkin seeds and sunflower seeds) and oats are starting to become the more popular sources among consumers, especially since they play into keto, paleo and low carb. Other innovations within the plant-based protein segment include deflavoring and hydrolyzing. These advancements provide product developers more options to create value and product differentiation.

New food formats

As plant proteins improve, they are not constrained to just nutrition bars and shakes anymore. We are seeing them in a wide range of applications, including chips, ice cream and water. In the beverage segment, protein has exploded into dairy alternatives and ready-to-drink (RTD) coffees. In the food aisle, the up-and-coming segments poised for growth are baked goods, snacks and, most significantly, dairy and meat alternatives.

This territory is exciting, but formulators must keep in mind the different properties of these new protein applications. Nutrition bars and shakes cater to the challenges of plant proteins, including flavor and texture. These new applications, however, do not and thus require more consideration during product development. Texture, of course, is a challenge when it comes to plant proteins, but it is especially so with baked goods and snacks in both formulation and production. Gluten plays a vital role in the structure and, thus, texture of baked goods and snacks—and non-wheat plant proteins are not as effective. This affects both the processing and product itself. The higher water absorption rate of plant proteins influences formulation and processing the most, including dough elasticity, mixing time, etc.

Overcoming formulation challenges

A few solutions to these challenges include adding more water, increasing mix time and/or changing baking conditions. Ultimately, it depends on the protein source and its water absorption rate. This moisture retention not only presents a challenge on the backend, but also during shelf life. High protein applications are more susceptible to drying out and/or hardening, so it is important to do shelf life studies.

In addition to texture, shelf life studies are needed for flavor. It is always important to evaluate flavor at the end of shelf life to see how the finished product is affected by processing and aging. The best time to do this is after a pilot plant run because it is usually smaller than a full production run, yet still made on production equipment, giving a better approximate than a lab batch product. This testing will provide product developers enough time to adjust the formula if needed, since trial batches are usually done before the product needs to ship to stores. Manufacturers can also complete accelerated shelf life studies using heat to approximate full shelf life, but in less time. This gives some idea of how the product will perform over time.

When it comes to flavor, starting with a protein concentrate might help avoid some of the off notes, especially with the legume sources. In addition, work with the flavor profile of the plant protein to your advantage. For instance, lentil protein is savory and can mimic cheese. Product developers can use it to replace cheese in a nacho popcorn seasoning or any other plant-based snack. Pumpkin seed protein has a nutty roasted flavor, so it could pair well with a cold brew coffee.

Another tip that might seem a little out of the box is to ensure that product developers are cognizant about how the other ingredients in the product work with plant-based applications. For instance, they shouldn’t be paired with animal products, for example, a plant-based snack using milk powder in the flavoring. It could seem disingenuous to consumers to tout plant protein, but still use an animal product. This was demonstrated most recently when a fast food chain cooked a popular meat alternative on the same grill as their beef patties; some consumers viewed it as cross contamination.

Overall, the market is welcoming of flavorful and nutrient-rich plant protein options. We anticipate an increased interest in these options as consumers continue to further their awareness of their overall health benefits.

Rikka Cornelia is the product manager for BI Nutraceuticals, which was recently acquired by Martin Bauer. Rikka has a Bachelors in Economics from the University of California, Irvine. She has been with BI for 9 years as an integral component of the marketing team, assisting with setting the product vision and strategy for BI’s portfolio of over 200 botanical ingredients.

Dairy alternative products are rapidly gaining space on menus and grocery shelves. Consumers who view plant-based products as healthier and more sustainable than dairy are driving the dairy alternative explosion. Sensitivities and allergies to lactose, and increased adoption of veganism are also contributing to category success.

Market Research Future reported that the U.S. dairy alternative market grew 61% from 2012 to 2018 when it reached US$2.3 billion, and it is expected to surpass $2.7 billion by 2022 with a compound annual growth rate (CAGR) of 4.4%. In 2017, almond milk owned 64% of all U.S. dairy alternative sales followed by soy and coconut milks, which together accounted for a quarter of the market. Niche dairy alternative milks like oat, cashew and hemp made up the remaining 11% of the market, according to Mintel. Oat milk has gained momentum over the last couple of years and could take market share away from category leaders. Nielsen found that oat milk sales grew by 23% from 2017 to 2018 while total non-dairy milk blends sales grew by 51%.

Companies can basically “milk” anything these days, thanks to advances in plant-based ingredient technologies, and brands are introducing new innovations every year. Dairy alternative innovation has gone beyond the milk and natural products aisles as well. Ice cream, yogurt and premium cheeses like gouda and chevre have received the plant-based treatment. More dairy alternative products are expected to enter the market and improve over time as new technologies become available. 

Formulating dairy alternatives

Though demand for dairy alternative milk has skyrocketed in the last decade, it has existed for centuries and been commercially available for several decades. Early iterations of dairy alternative products had flavor and texture flaws such as tasting chalky, astringent and stale. Proliferation of dairy alternative products prompted suppliers to develop technologies to improve taste and solubility of plant-based ingredients, making them more palatable.

Dairy alternative milks have no standard of identity, so brands have plenty of opportunity to create a unique product. Product developers choose ingredients based on taste, stability, nutrition and mouthfeel. Concerns like calories, fat, fiber and protein content can vary significantly for different plant-based ingredients, and product developers will often enhance products with protein, vitamins and minerals to create a richer nutritional profile.

Brands launching dairy alternative milks typically want a flagship product to taste as close to dairy milk as possible. Flavor profiles for plant-based ingredients range from earthy to nutty, so taste will be affected by the core plant-based ingredient in the formula (e.g., almond, soy or oat). The base ingredient will guide which technologies a product developer and flavorist use to achieve the desired product attributes.

Plant-based ingredients used in dairy alternative milks can be in the form of a flour, paste or concentrate. The ideal ingredient for creating a plant-based product reminiscent of dairy milk has a neutral flavor, smooth, non-gritty texture in water and remains stable through processing. Enzymatically treated ingredients are more soluble and stable in the beverage formula (J Food Sci Technol. 2016 Sep; 53(9): 3408–3423), but they tend to be more expensive and are not available for all types of plant-based products.

Additionally, plant-based ingredients don’t have enough inherent fat to achieve the same mouthfeel and viscosity as a dairy milk, so fat is added using ingredients like sunflower oil, rapeseed oil or coconut cream. Fattier dairy alternative milks often receive better reviews by baristas because fat also helps improve foam formation and creaminess in espresso or coffee.

Most formulations also use stabilizers to keep the protein and fat suspended in the beverage for its entire shelf life. Determining the proper ingredients and proper levels of stabilizing ingredients is one of the biggest challenges in developing and commercializing dairy alternative milk products. Additionally, the clean label trend can create another hurdle for product developers. Many brands don’t want unfamiliar ingredients like carrageenan, xanthan gum, pectin and cellulose gum on their product labels, even though some are derived from plants and are effective stabilizers for these products.   

Flavorists complement the product developer’s formula with supplementary flavors and maskers. Dairy milk profiles are achieved by disguising inherent flavors associated with plant-based ingredients like toasted, nutty or green by incorporating a supplementary flavor reminiscent of fresh dairy. The supplementary flavor will have fatty, creamy notes expected from dairy milk and possibly sweeter notes to cover up the pungent flavor of the base ingredient. One of the challenges with plant-based ingredients is that they have off-notes like cardboard, metallic, astringency and rancidity, which is why masking flavors is also recommended for the beverage matrix. A masking system creates a cleaner profile and helps amplify the fresh dairy flavor. Additionally, a masking system can help mute off-notes that may occur when the product is processed at ultra-high temperatures.  

Plant-based is promising

The future for dairy alternative products is bright. More consumers are jumping on the plant-based bandwagon as products become better tasting, easily accessible and of greater variety. Oat milk appears to be the “next big thing” in dairy alternative milk. Brands like Oatly have a milk-like flavor and texture that consumers crave. Additionally, oat milk is more sustainable than other dairy alternatives which also adds to its appeal. For example, the Water Footprint Network claimed that it takes around 383% more water to produce one pound of almonds than it does to produce one pound of rolled or flaked oats. Beyond dairy alternative beverages, more plant-based versions of dairy products are expected to become available, such as butter, sour cream, melting cheese and dessert toppings. 

Holly McHugh is the marketing associate at Imbibe, a Chicago-based beverage development company. She focuses on the company's external communications and brand awareness and monitors and analyzes beverage trends to guide clients in making strategic decisions about product development.