{"id":38326,"date":"2023-02-08T02:11:44","date_gmt":"2023-02-08T07:11:44","guid":{"rendered":"https:\/\/biospringer.com\/?page_id=38326"},"modified":"2026-03-12T10:28:47","modified_gmt":"2026-03-12T14:28:47","slug":"dairy-analogues","status":"publish","type":"page","link":"https:\/\/biospringer.com\/en\/food-application\/dairy-analogues\/","title":{"rendered":"Dairy Analogues"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding”][vc_column][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item background_image=”38517″ cover=”yes” item_padding=”0 0 0 150px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”0px” item_padding_480=”0px”][vc_column_text css=”.vc_custom_1675840560278{padding-top: 100px !important;padding-bottom: 80px !important;}”]<\/p>\n

Dairy analogues: are they becoming
\na staple of global consumer diets?<\/span><\/h1>\n

[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}”][vc_column][vc_column_text css=”.vc_custom_1675840684051{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Dairy analogue, market scope and consumer drivers<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675955097622{padding-top: 45px !important;padding-bottom: 5% !important;}”][vc_column][vc_column_text css=”.vc_custom_1675956347117{padding-top: 15px !important;padding-right: 10% !important;padding-bottom: 15px !important;padding-left: 10% !important;}”]<\/p>\n

The dairy analogue market in facts<\/span><\/h2>\n

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The market for non-dairy alternatives represents a huge opportunity. The global dairy analogues market is predicted
\nto grow from $22 billion<\/strong> in 2022 to $31 billion<\/strong> in 2027 at a CAGR of 8%<\/strong> over the forecast period [Euromonitor 2022].<\/span><\/p>\n

In addition, the segment is enjoying strong innovation with the regular development of new products such as plant-based creams and creamers.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0px 55px 0px 0px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”10px 0px” item_padding_480=”10px 0px”][vc_column_text]Market segmentation mimicking the dairy market segmentation:<\/strong><\/span><\/p>\n

 <\/p>\n

Dairy analogues include all food products that emulate animal dairy products by replacing dairy proteins with plant bases. This emulation leads to similar product formats and thus a similar market segmentation as the dairy market, with plant-based products such as:[\/vc_column_text][vc_single_image image=”38336″ img_size=”full” css=”.vc_custom_1675841147432{padding-top: 25px !important;padding-bottom: 25px !important;}” qode_css_animation=””][vc_column_text]New categories are constantly being created, driven by strong innovation in the sector and the launch of new products such as liquid cream substitutes, cream powders, whipped toppings, and even sour cream that can replace dairy-based ingredients in recipes.[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”38340″ img_size=”full” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”yes” angled_section_position=”both” angled_section_direction=”from_right_to_left” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”rgba(255,139,0,0.1)” z_index=”” el_class=”noPadding” css=”.vc_custom_1675955078988{padding-top: 45px !important;padding-bottom: 35px !important;background-color: rgba(255,139,0,0.1) !important;*background-color: rgb(255,139,0) !important;}”][vc_column][vc_column_text css=”.vc_custom_1675841305598{padding-top: 15px !important;padding-bottom: 15px !important;}”]5 categories of plant sources<\/strong><\/span>[\/vc_column_text][vc_separator type=”transparent”][vc_column_text]<\/p>\n

Coconut, soy, almonds, and oat are the most popular sources for dairy analogues, however, continued innovation to meet growing consumer demand means that the raw materials used for dairy alternatives are diversifying.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][vc_column_text css=”.vc_custom_1675841399580{padding-top: 15px !important;padding-bottom: 15px !important;}”]There are 5 main categories of sources for dairy alternatives<\/span> <\/strong>
\n[Sethi et al, Journal of Food Science and Technology, 2016 (and multiple sources)]<\/span>[\/vc_column_text][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956378541{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38361″ img_size=”full” css=”.vc_custom_1675841491285{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841523522{padding-bottom: 25px !important;}”]Cereal based<\/strong><\/span>
\ne.g., oat, rice, corn, and spelt.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956384323{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38353″ img_size=”full” css=”.vc_custom_1675841551700{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841606414{padding-bottom: 25px !important;}”]Legume based<\/strong><\/span>
\ne.g., soy, peanut, lupin, and cowpea.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956393543{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38349″ img_size=”full” css=”.vc_custom_1675841567055{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841622722{padding-bottom: 25px !important;}”]Nut based<\/strong><\/span>
\ne.g., almond, coconut, hazelnut, pistachio, and walnut.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956402386{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38365″ img_size=”full” css=”.vc_custom_1675841576383{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841637913{padding-bottom: 25px !important;}”]Seed based<\/strong><\/span>
\ne.g., sesame, flax, hemp, and sunflower.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675956407252{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38357″ img_size=”full” css=”.vc_custom_1675841584445{padding-top: 25px !important;padding-bottom: 15px !important;}” qode_css_animation=””][vc_column_text css=”.vc_custom_1675841659818{padding-bottom: 25px !important;}”]pseudo-cereal based<\/strong><\/span>
\ne.g., quinoa, teff, and amaranth.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675955130207{padding-top: 7% !important;}”][vc_column][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0px 55px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”10px 0px” item_padding_480=”10px 0px”][vc_column_text]Asia shows the most frequent use of dairy alternatives<\/strong><\/span><\/p>\n

 <\/p>\n

The consumption and use of plant milk is nothing new \u2013 plant-based milks have been a staple part of many people\u2019s diets around the world for hundreds of years. Coconut milk is one of the main ingredients in Southeast Asia, South Asia, the Caribbean and northern South America, and has been used for cooking in India for millennia
\n[Vegan Food & Living, 2018 (and multiple sources)].<\/span>[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][vc_column_text css=”.vc_custom_1675842082881{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #f2d3ab !important;}” el_class=”border”]Did you know?<\/strong><\/p>\n

Soya milk is first mentioned in written Chinese texts in 1365 and was brought to Southern Europe more than 1,000 years ago, while almond milk was used as a therapeutic beverage or food ingredient in Christian and Islamic cultures in the Middle Ages [Milk: Origin and meaning of milk. Online Etymology Dictionary, 2018 (and multiple sources)].<\/span>[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_column_text css=”.vc_custom_1680098731918{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Dairy analogues market share worldwide (Euromonitor 2022)<\/span><\/strong><\/p>\n

[\/vc_column_text][vc_single_image image=”39056″ img_size=”full” alignment=”center” onclick=”link_image” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675840721052{padding-top: 45px !important;}”][vc_column][vc_column_text css=”.vc_custom_1675842285599{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Health concerns drive consumer demand<\/span><\/h2>\n

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Plant-based eating is an increasingly strong trend moving from a niche to a mainstream category, especially in Western countries.<\/strong> [Innova 2021]<\/span><\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][vc_column_text css=”.vc_custom_1680101311691{padding-right: 10% !important;padding-left: 10% !important;}”]<\/p>\n

Flexitarianism represents one of the fastest-growing lifestyle movements. In 2020, 23% of consumers across Europe considered themselves flexitarians. Even though vegetarians and vegans still represent a small proportion of consumers \u2013 their growth is fast. Between 2016 to 2021, the number of consumers who considered themselves vegan doubled.<\/p>\n

[Veganz Nutrition reports, 2021]<\/span><\/p>\n

[\/vc_column_text][vc_separator type=”transparent”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675875486251{padding-right: 10% !important;padding-left: 10% !important;}”][vc_column][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675875462526{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38386″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1675938514270{padding-top: 5px !important;padding-right: 10% !important;padding-bottom: 25px !important;}”]Surprisingly 38% of global consumers claim that health is the key reason for consuming dairy alternatives
\n<\/strong> [Innova Meat, Dairy & Alternative protein survey, 2021].<\/span>
\nMore specifically, digestive health is commonly cited by consumers as a reason for adopting a dairy-free diet, with lactose sensitivity\/intolerance a growing problem around the world.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent” up=”2″ down=”2″][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675875470313{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38401″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1680101332478{padding-top: 0px !important;padding-bottom: 25px !important;}”]About 65% of the adult human population is considered to suffer from some form of lactose intolerance
\n<\/strong>[World Population Review, 2022].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent” up=”2″ down=”2″][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675875478331{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38394″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1680101351410{padding-top: 0px !important;padding-bottom: 25px !important;}”]According to the same study, other main reasons for adopting plant-based dairy products include sustainability and environmental concerns (18%), and ethical reasons (10%). [Innova Meat, Dairy & Alternative protein survey, 2021]<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent” up=”2″ down=”2″][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675875478331{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38408″ img_size=”full” alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1675938576229{padding-top: 0px !important;padding-right: 20% !important;padding-bottom: 25px !important;}”]Younger generations, such as Generation Z and Millennials, are the most active consumers when it comes to plant-based dairy.<\/strong> <\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1630943040925{padding-top: 45px !important;padding-bottom: 35px !important;}”][vc_column][vc_column_text css=”.vc_custom_1675938632582{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Milk alternatives – The largest dairy analogues sub-segment<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675939397716{padding-right: 10% !important;padding-bottom: 35px !important;padding-left: 10% !important;}”][vc_column][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675938671815{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38413″ img_size=”80×80″ alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1680099540236{padding-top: 5px !important;padding-right: 10% !important;padding-bottom: 25px !important;}”]Non-dairy milk alternatives lead the way in the dairy-alternative segment, accounting for 88% of the global dairy analogue market by revenue in 2022. Soy milk led the market with a 37% share of global revenue,<\/strong> followed by milk made from almonds, coconut, rice and oats. [Euromonitor, 2022].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675939093944{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38417″ img_size=”80×80″ alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1675939219774{padding-top: 0px !important;padding-right: 10% !important;padding-bottom: 25px !important;}”]Asia Pacific dominates the milk alternatives market, accounting for 40% of global sales in 2020.<\/strong> Non-dairy milk has been used for millennia in this region, both as a beverage and as a food ingredient, and accounts for more than 66% of total animal- and plant-based milk sales in the Asia Pacific territory. [GrandViewResearch, 2020].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”grid” text_align=”left” css_animation=”” css=”.vc_custom_1675939098768{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}” el_class=”border1″][vc_column_inner width=”1\/6″][vc_single_image image=”38421″ img_size=”80×80″ alignment=”center” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”5\/6″][vc_column_text css=”.vc_custom_1675939226037{padding-top: 0px !important;padding-right: 10% !important;padding-bottom: 25px !important;}”]Traditional dairy companies adapt their offerings to meet consumer demand for plant-based alternatives, sparking innovations in the milk alternative category, and beyond.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=”transparent”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}”][vc_column][vc_column_text css=”.vc_custom_1675939271678{padding-top: 15px !important;padding-right: 15% !important;padding-bottom: 15px !important;padding-left: 15% !important;}”]<\/p>\n

Cheese analogues represent the most dynamic plant-based sub-category <\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675955171399{padding-top: 45px !important;padding-bottom: 5% !important;}”][vc_column][vc_column_text css=”.vc_custom_1675939301569{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

The cheese analogue market in facts<\/span><\/h2>\n

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The global plant-based cheese market size was valued at $850 million in 2022<\/strong>\u00a0and is expected to grow at a compound annual growth rate (CAGR) of 12.8% from 2022 to 2027<\/strong>.\u00a0 <\/span>The Western Europe leads in value.\u00a0Cheese analogues is one of the fastest-growing category, with a 609 products launches in 2022. [Euromonitor, 2022]<\/span><\/p>\n

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3 main cheese analogues formats<\/strong><\/span><\/p>\n

 <\/p>\n

Manufacturers aim to mimic traditional dairy cheese formats to appeal to consumers \u2013 resulting in three main types of cheese analogues:<\/p>\n

[\/vc_column_text][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/5″][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675949418270{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38434″ img_size=”full” alignment=”center” qode_css_animation=””][vc_column_text]<\/p>\n

Emmental, Gruyere, Gouda, Cheddar, Parmesan, etc. <\/span>
\nIdeal for grating.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675949423632{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38438″ img_size=”full” alignment=”center” qode_css_animation=””][vc_column_text]<\/p>\n

Mozzarella, Harvati, Fontina, blue cheese, Camembert, etc.<\/span>
\nGreat for melting.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″ css=”.vc_custom_1675949428837{padding-right: 5% !important;padding-left: 5% !important;}”][vc_single_image image=”38430″ img_size=”full” alignment=”center” qode_css_animation=””][vc_column_text]<\/p>\n

Cottage cheese, cheese spread, Ricotta, cheese cruds etc.
\nSpreadable.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/5″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”yes” angled_section_position=”both” angled_section_direction=”from_left_to_right” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#faeee6″ z_index=”” css=”.vc_custom_1675950141057{padding-bottom: 2% !important;background-color: #faeee6 !important;}”][vc_column][vc_column_text css=”.vc_custom_1675949713496{padding-right: 20% !important;padding-left: 20% !important;}”]<\/p>\n

Coconut, the most widely used plant base<\/strong><\/span><\/p>\n

 <\/p>\n

Coconut was the main ingredient used in 69% of new product launches (NPLs) in 2020, followed by potato (39%) and cashew (20%) \u2013 although many cheese analogues use a blend of 2 or 3 plant bases.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_single_image image=”38445″ img_size=”full” alignment=”center” css=”.vc_custom_1675949840715{padding-right: 20% !important;padding-left: 20% !important;}” qode_css_animation=””][vc_separator type=”transparent” up=”15″ down=”15″]Discover our infographic about this market<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675950205409{padding-top: 4% !important;padding-bottom: 35px !important;}”][vc_column][vc_separator type=”transparent”][vc_column_text css=”.vc_custom_1675949951578{padding-top: 15px !important;padding-bottom: 15px !important;}”]<\/p>\n

Creating Plant-Based Cheese – The Challenges<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent”][vc_column_text css=”.vc_custom_1675949999858{padding-right: 15% !important;padding-left: 15% !important;}”]<\/p>\n

One of the main challenges for R&D is to produce cheese analogues with a variety of cheesy tastes and textures, and with the ability to melt, to make them more appealing to consumers. Manufacturers also need to control specific off-notes \u2013 linked to the plant base and the nature of the ingredient.<\/p>\n

[\/vc_column_text][vc_single_image image=”38450″ img_size=”full” alignment=”center” css=”.vc_custom_1675950059124{padding-top: 2% !important;padding-right: 20% !important;padding-bottom: 2% !important;padding-left: 20% !important;}” qode_css_animation=””][vc_separator type=”transparent” up=”15″ down=”15″]Discover a cheese analogue recipe<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}”][vc_column][vc_column_text css=”.vc_custom_1675950274223{padding-top: 15px !important;padding-right: 20% !important;padding-bottom: 15px !important;padding-left: 20% !important;}”]<\/p>\n

Take cheese analogues to the next level with Biospringer yeast-based solutions<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675951335915{padding-top: 45px !important;padding-bottom: 5% !important;}”][vc_column][vc_column_text css=”.vc_custom_1675951222503{padding-top: 15px !important;padding-right: 20% !important;padding-bottom: 15px !important;padding-left: 20% !important;}”]<\/p>\n

Yeast-based ingredients: supporting innovation in non-dairy cheese<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent”][qode_elements_holder number_of_columns=”two_columns”][qode_elements_holder_item item_padding=”0px 55px 0px 0px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”10px 0px” item_padding_480=”10px 0px”][vc_column_text css=”.vc_custom_1675956470300{padding-right: 5% !important;padding-left: 5% !important;}”]The properties of yeast open a whole world of possibilities.<\/strong><\/span><\/p>\n

 <\/p>\n

Yeast-based ingredients provide a natural solution to some of the challenges outlined above, particularly when it comes to nutrition and building complex and intense taste, and so are becoming helpful ingredients in the development of cheese substitutes.<\/p>\n

The composition of yeast-based ingredients is naturally complex, and they are rich in taste components such as proteins, amino acids, and nucleotides \u2013 which explains the great taste diversity and intensity of yeast-based ingredients. They offer multiple benefits: highlight tastes and flavors, bring umami taste, contribute to salt reduction, mask off-note flavors, and more.<\/p>\n

Using them in different combinations offers almost limitless possibilities for building savoury, complex and rich flavour profiles.[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=”middle” advanced_animations=”no”][vc_single_image image=”38458″ img_size=”full” css=”.vc_custom_1675950970951{padding-right: 15% !important;padding-left: 15% !important;}” qode_css_animation=””][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1675954813030{padding-top: 5% !important;padding-bottom: 35px !important;}”][vc_column][vc_column_text css=”.vc_custom_1675954806453{padding-top: 15px !important;padding-right: 15% !important;padding-bottom: 15px !important;padding-left: 15% !important;}”]<\/p>\n

Overcome the challenges of creating satisfying cheese analogues with Biospringer yeast solutions <\/span><\/h2>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Take cheese analogues to another level with Biospringer yeast-based solutions<\/strong><\/p>\n

[\/vc_column_text][vc_separator type=”transparent”][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner el_class=”lipsbloc” width=”1\/2″ css=”.vc_custom_1675953890355{margin-top: 2% !important;margin-right: 3% !important;margin-bottom: 2% !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 35px !important;padding-right: 35px !important;padding-bottom: 35px !important;padding-left: 35px !important;border-left-color: #9acfdc !important;border-left-style: solid !important;border-right-color: #9acfdc !important;border-right-style: solid !important;border-top-color: #9acfdc !important;border-top-style: solid !important;border-bottom-color: #9acfdc !important;border-bottom-style: solid !important;border-radius: 20px !important;}”][vc_single_image image=”38474″ img_size=”full” qode_css_animation=””][vc_column_text]Strong taste improvement tools:<\/strong><\/p>\n

 <\/p>\n

Intensify cheese flavors and mimic more \u201cmatured\u201d cheese profiles with Springer\u00ae<\/sup> Reveal<\/span><\/a>
\nBring Umami taste to increase the flavor impact and long-lasting sensation with Springer\u00ae<\/sup> Umami<\/span><\/a>
\nCreate an authentic and subtle cheese profile with Springer\u00ae<\/sup> Signature<\/span><\/a>
\nMask or reduce off-note flavors with Springer\u00ae<\/sup> Mask<\/span><\/a>[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”lipsbloc” width=”1\/2″ css=”.vc_custom_1675953881397{margin-top: 2% !important;margin-bottom: 2% !important;margin-left: 3% !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 35px !important;padding-right: 35px !important;padding-bottom: 35px !important;padding-left: 35px !important;border-left-color: #81c480 !important;border-left-style: solid !important;border-right-color: #81c480 !important;border-right-style: solid !important;border-top-color: #81c480 !important;border-top-style: solid !important;border-bottom-color: #81c480 !important;border-bottom-style: solid !important;border-radius: 20px !important;}”][vc_single_image image=”38482″ img_size=”full” css=”.vc_custom_1675953979954{padding-bottom: 20px !important;}” qode_css_animation=””][vc_column_text css=””]Efficient contributions to a more balanced nutritional profile <\/strong><\/p>\n

 <\/p>\n

Improve protein content without impacting the taste profile and improve meltability with Springer Proteissimo\u00ae<\/sup><\/strong><\/span><\/a>\u00a0Reduce salt content while preserving taste intensity with Springer\u00ae<\/sup> Reveal<\/span><\/a> or Springer\u00ae<\/sup> Umami<\/span><\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding” css=”.vc_custom_1631027418744{padding-top: 5px !important;padding-bottom: 0px !important;}”][vc_column][vc_column_text css=”.vc_custom_1675956493827{padding-top: 15px !important;padding-right: 5% !important;padding-bottom: 15px !important;padding-left: 5% !important;}”]<\/p>\n

Products with a purpose:
\nBiospringer’s commitment to innovation<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=”transparent”][vc_column_text css=”.vc_custom_1630999839381{padding-right: 20% !important;padding-left: 20% !important;}”]<\/p>\n

Biospringer\u2019s products are innovative, consumer-oriented, and can be used in all types of food applications: food and beverages, dairy alternatives and meat analogues, and sweet and savory recipes.<\/p>\n

[\/vc_column_text][vc_separator type=”transparent”][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css=”.vc_custom_1631027873312{padding-top: 0px !important;padding-bottom: 20px !important;}” z_index=”” el_class=”noPadding”][vc_column][vc_raw_js]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[\/vc_raw_js][vc_column_text css=”.vc_custom_1679585336832{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Great taste, texture,<\/strong>
\naroma, and appearance<\/strong><\/p>\n

 <\/p>\n

The complexe and unique composition of yeast will intensify and bring harmony.<\/p>\n

 <\/p>\n

Combined with the expertise of Biospringer, yeast-based ingredients offer infinite possibilities in terms of taste > Intensifying cheese profile (Springer\u00ae<\/sup> Reveal<\/strong><\/span><\/a>), bringing umami (Springer\u00ae<\/sup> Umami<\/a><\/strong><\/span>), specific cheese flavor notes (Springer\u00ae<\/sup> Signature<\/strong><\/a><\/span>)<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1631020070487{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Relatively<\/strong>
\nlow processing<\/strong><\/p>\n

 <\/p>\n

Simple process made of only 3 steps:
\nfermentation, breakage and separation<\/a><\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1752066699494{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Texture & Melting properties<\/strong><\/p>\n

 <\/p>\n

Springer Proteissimo<\/a>\u00ae<\/sup><\/strong> \u00a0improves the melting properties of hard cheeses.<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1752066709687{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

High protein<\/strong>
\ncontent<\/strong><\/p>\n

 <\/p>\n

Innovative source of protein<\/a>, is a Springer Proteissimo<\/strong><\/a><\/span> yeast protein and contains 70% of protein contribuin.<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1675954520733{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

No allergens<\/strong>
\nor GMOs<\/strong><\/p>\n

 <\/p>\n

The yeast strains selected to manufacture Biospringer yeast ingredients are not genetically modified organisms,<\/p>\n

and a selection of products are certified “Non-GMO Project Verified\u201d.<\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1675954585593{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Short and similar
\ningredient list<\/b><\/p>\n

 <\/p>\n

44% of consumers globally are familiar or very familiar with Yeast. *Source: \u201cKarott, 2021, n=2140 people\u201d<\/span><\/p>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1631003685871{padding-right: 10% !important;padding-left: 10% !important;}”]\"\"<\/a><\/p>\n

Low environmental<\/strong>
\nimpact<\/strong><\/p>\n

 <\/p>\n

Yeast requires limited land use. Using co-products to produce yeast, reduce water and energy consumption.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”yes” type=”grid” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” z_index=”” css=”.vc_custom_1675954750953{padding-top: 35px !important;padding-bottom: 3% !important;}”][vc_column]Take cheese analogues to another level by contacting our experts<\/a>[\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” z_index=”” el_class=”noPadding”][vc_column][qode_elements_holder number_of_columns=”one_column”][qode_elements_holder_item background_image=”38517″ cover=”yes” item_padding=”0 0 0 150px” vertical_alignment=”middle” advanced_animations=”no” item_padding_480_600=”0px” item_padding_480=”0px”][vc_column_text css=”.vc_custom_1675840560278{padding-top: 100px !important;padding-bottom: 80px !important;}”] Dairy analogues: are they becoming a staple of global consumer diets? [\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern”…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":22132,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","inline_featured_image":false,"footnotes":""},"class_list":["post-38326","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nCheese analogues from yeast ingredients and extracts - Biospringer<\/title>\n<meta name=\"description\" content=\"Biospringer\u2019s products are innovative, consumer-oriented, and can be used in all types of food applications: food and beverages, dairy alternatives and meat analogues, and sweet and savory recipes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/biospringer.com\/en\/food-application\/dairy-analogues\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dairy Analogues\" \/>\n<meta property=\"og:description\" content=\"Biospringer\u2019s products are innovative, consumer-oriented, and can be used in all types of food applications: food and beverages, dairy alternatives and meat analogues, and sweet and savory recipes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/biospringer.com\/en\/food-application\/dairy-analogues\/\" \/>\n<meta property=\"og:site_name\" content=\"Biospringer\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-12T14:28:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/biospringer.com\/wp-content\/uploads\/2021\/09\/Group-61.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"20 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/en\\\/food-application\\\/dairy-analogues\\\/\",\"url\":\"https:\\\/\\\/biospringer.com\\\/en\\\/food-application\\\/dairy-analogues\\\/\",\"name\":\"Cheese analogues from yeast ingredients and extracts - 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