Texture Analysis in Plant-Based Dairy Product Development

In the nearly 40 years since soy milk was first introduced in the U.S. and Europe, the offerings for plant-based dairy alternatives have expanded significantly to include a wealth of options from nuts, seeds, legumes, fruits, grains and root vegetables. 

In fact, industry experts predict that by 2026, the market for dairy alternative products could reach $41.8 billion growing at a CAGR of 12.2%.

A variety of factors are contributing to the category’s growth, including dairy sensitivity issues, consumer perception that plant-based products are healthier for them, a desire to avoid hormones or antibiotics, and concerns about animal welfare.