Manufacturers often have motivation to remove fat from food products, but when something is removed from a recipe, it inevitably has to be replaced with another ingredient.
Sometimes that replacement is another type of fat, or it might be another ingredient altogether (to reduce the overall fat content of the food). Food manufacturers have to test the altered food in comparison with its original form to ensure that all textural properties remain the same within acceptable limits.
According to GlobeNewsWire, the global Dairy Alternatives market is expected to Reach USD 38.9 Billion by 2025.
Factors like increasing awareness of consumers toward a vegan diet, lactose intolerance among the population and demand for various fortified dairy food and beverage applications are boosting the market growth. Whilst the high cost of dairy alternative milk and prominence of low cholesterol and low fat conventional milk will impede the market growth, the innovation in flavour and sources of dairy alternative beverages and increasing demand for soy milk, rice milk and almond milk proteins provide wider opportunity for the market to grow.
