Let Them Drink Milk (but better)
Nutrient-Dense Alternatives to the Rescue
While only 6% of U.S. consumers are Vegan, more than 60% of households purchase Vegan products free of dairy on a semi-regular basis. The trend is fueled by both the Flexitarian trend to increase plant-based product purchases, and the 30 to 50 million U.S. consumers who either have a dairy allergy or intolerance.
Either reformulating or creating adjacent products that fit most any dietary trend can be made more simple thanks to two functional, nutrient dense dairy alternative ingredients. Axiom Foods’ OryzOlait™ rice and AvenOlait® oat dairy alternatives, are two novel ingredients that are the starting point for food developers creating healthy, allergen-friendly and good-tasting dairy alternatives from shelf-stable, to the refrigerated and frozen cases. Offering gluten-free options, OryzOlait and AvenOlait are certified to be labeled as “Whole Grains” and “Made in the USA.”
To compete with dairy, our plant proteins can either be added for a claim or can be the basis for a dairy alternative drink. Check out the VegOtein™ pea protein “milk” formulation example inside, among others.
Typical Starting Formula Examples
“Milk” Starter Ideas from 3 Plants!
As plant-based dairy alternatives have passed the tipping point of no longer being “alternative” but rather the widely expected norm found in multiple grocery aisles — Axiom Foods is partnering with brands defining the next generation of alternative trends. Not settling for the typical nutrient-deficient dairy-alternative ingredients, our brown rice and oat alternatives are certified whole grain and nutrient-dense. In addition, our pea protein can be used in plant-based milk formulations competing with protein-rich dairy products. Our food scientists have shared a few starter solutions for a jumping off point, whether the end goal is a refrigerated, extended shelf-life or aseptic finished product. So where next shall we jump together?