Plant-Based Dairy Products Gain Ground in Taste and Functionality

Recent insights from Nectar, an initiative by Food System Innovations, highlight significant progress in the plant-based dairy sector. Blind taste tests involving nearly 100 plant-based products across ten categories showed that certain non-dairy barista milks and creamers are now comparable to or better than traditional dairy in terms of taste. For instance, Califia Farms’ barista oat blend matched the taste of Horizon whole milk, an achievement that underscores the advancements in flavor and functionality.

At the second annual Tasty Awards in San Francisco, Nectar recognized standout products and provided guidance for plant-based dairy producers. Among the winners was Ripple Foods, known for its use of yellow peas to create allergen-free and sustainable products. Ripple's success is attributed to its efforts in removing plant off-notes and achieving a creamy texture akin to dairy.

In contrast, plant-based cheeses, particularly mozzarella, have not met consumer expectations. Despite some success with cheddar alternatives, such as those from Plant Ahead USA and Field Roast, mozzarella products failed to deliver the desired gooey and stretchy texture in pizza applications.

Nectar’s research also identifies consumer interest in health-focused products, although high protein content in non-dairy items can negatively affect taste. This finding suggests an opportunity for producers to target health-conscious consumers while balancing taste and nutritional content.

Looking ahead, the plant-based dairy sector is encouraged to continue improving taste and functionality to gain broader consumer acceptance. By focusing on satisfying consumer emotions of joy, nostalgia, and comfort, these products could better compete with traditional dairy offerings.