Texture is key when it comes to reformulating to dairy-free alternatives, new research has claimed
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New research has reaffirmed the importance of texture to reformulating within the alternative dairy category.
Dairy-free brands mimicking their dairy counterparts can win or lose based on the quality of their textures, an expert in the field has claimed, following new consumer insight.
Over half (54%) of consumers who drink alternative dairy beverages say texture is “really important in terms of choices”, while 48% make the same claim for non-dairy yogurt, says Ingredion vice president for texture value enhancement, Dan Haley.
“If non-dairy brands want to attract more consumers in the flexitarian market, then improved texture is important,” explains Haley.
Reformulating to non-dairy is not so simple
As in the dairy market, consumers seek creaminess and indulgence from their products, with 80% citing it as a top priority.
While all food and drink categories live and die by taste and texture, the latest data showcases how vital it is to get texture right and trigger a repeat purchase, he adds.
Yet, reformulating from dairy to non-dairy isn’t as simple as just creating a great-tasting product with a mouthfeel that stacks up, warned Haley.
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“It’s also important brands stay true to their ethos; that the brand itself is recognisable – it’s not just about the taste and texture.”
Most consumers will also pay attention to price point and ingredients, with 78% of consumers asked, claiming to prefer natural or non-artificial ingredients.
”Sustainability must also be factored in as well as health – healthy planet and healthy body. So there’s a lot to contend with,“ he continues.
A divergence of plant-based products
All these consumer needs will result in a divergence of plant-based products that continually seek to be the “best possible mimic of their dairy counterparts,” he predicts.
“If businesses want to move beyond niche, they’ll have to produce things that don’t compromise on and stack up closely against their dairy variants.”
And this is vital. There’s a growing consumer base of over 75% that are “dissatisfied” by plant-based and over 60% of consumers say they will reject a product if it doesn’t deliver on texture, Haley warns.
“But there’s also the inflationary pressures out there too,” explains Haley. “A lot of consumers are affected by the cost-of-living and if products aren’t as good or are more expensive, then they’re quite simply turning away from them.”
