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Naturalness and Plant-based Milks: Worldwide Drivers

Clean-label and Plant-based Yogurts & Desserts: What are the consequences associated with the packaging process?

Nearly one in two people in the world today admit they are voluntarily reducing the proportion of animal products in their diet in favor of plant-based alternatives.1

Whether or not this choice is linked to health or environmental considerations, it has gained such momentum that the subject can no longer be ignored by the dairy industry. After the milk segment, the dessert and yogurt sectors offer the most opportunity for plant-based products; increasing at the highest level overall.

Led by the United States, the movement is global. Spreading throughout Europe, with France, Italy and Great Britain as emerging markets, forecasted to reach other major countries such as Russia and China within the next 4 years.  Dairy industry leaders have already taken the plunge, either by extending their flagship ranges with plant-based recipes or by purchasing promising brands to leverage the market.

The dairy-based dessert market remains predominant. Dessert is strongly influenced by the search for natural ingredients, with consumers dictating products to be made using a minimum of ingredients and insisting the product is as natural as possible. Manufacturers are thus compelled to reduce the use of additives.

In the interim these two trends should converge, according to Euromonitor, as naturalness will be the important criteria for plant-based products.

Formulated without additives or created with plant milk, the newly emerging dessert and yogurt ranges will generate specific requirements for the cup filling process, and particularly for the decontamination of the packaging.

Summary

  1. Plant-based desserts and yogurts: what are the particular hygiene issues?
  2. Which decontamination technique to use for the packaging?
  3. On which filling machine?

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Clean-label and Plant-based Yogurts & Desserts

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