{"id":31687,"date":"2020-04-16T03:42:45","date_gmt":"2020-04-16T07:42:45","guid":{"rendered":"http:\/\/biospringer.kinsta.cloud\/?p=31687"},"modified":"2022-03-25T06:04:43","modified_gmt":"2022-03-25T10:04:43","slug":"yeast-extract-dairy-alternatives","status":"publish","type":"post","link":"https:\/\/biospringer.com\/en\/yeast-extract-dairy-alternatives\/","title":{"rendered":"Yeast extract is a perfect fit for the dairy alternatives market"},"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”][vc_column][vc_column_text]There are many reasons to follow an exclusion diet. Food scandals<\/strong>, animal abuse<\/strong>, allergy,<\/strong> the desire to look after our health<\/strong><\/a>… so many rationales to turn to plant alternatives. The animal kingdom gives way to the vegetal, and there are many conditions to develop good analogues, especially to dairy products. Dairy analogues dominate the analogues market: 17.3 billion USD in 2018 versus 13.3 billion USD for the meat analogues<\/a> market [1]<\/a>,[2]<\/a>. In this field, yeast extract<\/a> is a flavor asset.<\/p>\n

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Dairy analogue markets on the rise<\/strong><\/h4>\n

There is wide space<\/strong> for plant alternatives on the dairy market. While the most recognizable remains animal milk<\/strong> with a selection of plant-based drinks (almond, soy, rice…), cheeses and ice creams are also making more and more headlines.<\/p>\n

The global dairy analogues market<\/strong> figures reflect this trend with a projected 71% growth from 17.3 billion USD in 2018 to $29.6 billion in 20231<\/sup>. This includes plant alternatives for milk, but also ice cream, yoghurt, cheese, cream\u2026<\/p>\n

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Why are consumers turning to dairy analogues? <\/strong><\/h4>\n

Increase of veganism<\/strong><\/p>\n

Although vegetarianism<\/strong> is the most popular diet, veganism<\/strong> is also increasing. In 2017, 6% of the US population was vegan[3]<\/a>. A number multiplied by 6 in only 6 years! The trend is similar in other parts of the world[4]<\/a>: 1.5% of the UK population, 1.3% in Germany, 1.6% in Spain and 1.1% in France.<\/p>\n

Veganism is a diet closely linked to ethic<\/strong> convictions. Particularly, vegans think it is cruel to breed animals<\/strong> to kill them or milk (74%) and that the breeding conditions are wrong (53%)3<\/sup>. Consumption of dairy products is also linked to environmental convictions<\/strong><\/a>. As an example, the environmental impact of one glass of milk differs whether it is dairy, rice, soy, oat or almond.[\/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_single_image image=”31691″ img_size=”medium” alignment=”center” style=”vc_box_border” border_color=”white” onclick=”img_link_large” qode_css_animation=””][vc_separator type=”normal” color=”#ffffff”][vc_column_text]Sensitivity and intolerance to lactose<\/strong><\/p>\n

There is a frequent confusion between cow milk allergy<\/strong>, lactose intolerance<\/strong>, or simple lactose sensitivity<\/strong>. Cow milk allergy involves the immune system,<\/strong> while sensitivity and intolerance are simply at the digestive level<\/strong>. Around 2\/3 of the global population is lactose intolerant<\/strong>, with strong disparity depending on the world regions[5]<\/a>: 64% in Asia, 47% in eastern Europe, 38% in Latin America, 66% in northern Africa\u2026 Adults with cow milk allergy represent between 0.5% and 2% of the population[6]<\/a>. Dairy products suffer from a bad reputation, influencing consumers to turn to dairy analogues.<\/p>\n

Beyond main reasons <\/strong><\/p>\n

Consumers are curious<\/strong>: they want to explore<\/strong> other tastes while keeping an eye on nutritional<\/strong> aspects<\/a>. Generally, these products are lower in calories<\/strong>. Health crises<\/strong>, particularly those affecting infant formulas, have also curbed the consumption of dairy products.<\/p>\n

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The industrial challenges of dairy substitutes<\/strong><\/h4>\n

The main challenge is to maintain the product taste<\/strong><\/a> for consumers\u2019 pleasure<\/strong>. First, it is often necessary to mask off-notes<\/strong><\/a> brought by plant-based proteins<\/strong><\/a>. Next, it is important to keep the richness<\/strong> and creaminess<\/strong> of standard formulas –\u00a0 in a dairy-free ice cream, for example.<\/p>\n

The improvement of organoleptic qualities must be achieved while respecting consumer demands for a clean label<\/strong><\/a>: short ingredient lists and no preservatives or artificial colors. Industrials must also provide dairy analogues with dairy equivalent nutritional properties<\/strong>. This includes calcium<\/strong> but also proteins<\/strong><\/a>, low sugar<\/strong><\/a>\u2026<\/p>\n

The last challenge, and not the least, is regulatory. In some parts of the world (Europe, Canada, Switzerland\u2026) manufacturers cannot talk about plant-based “milk<\/strong>” or plant-based “cheese<\/strong>“. They must use a lexical register<\/strong> specific to these new products: clear<\/strong> enough for the consumers to understand the product and not too close to dairy words.<\/p>\n

The consequences of the development of this market are visible. To follow this trend, historically “dairy” brands<\/strong> are launching into plant alternatives. We will mention here Ben & Jerry\u2019s (ice cream), St Hubert (desserts & butter), the Eurial Group (desserts)….<\/p>\n

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Why is yeast extract ideal in dairy substitutes?<\/strong><\/h4>\n

\u00a0<\/strong>Yeast extract<\/a> is an ingredient of choice for dairy substitutes; it meets many of the criteria required for this type of product:<\/p>\n