Dairy Processing - September/October 2022 - 18

dairy
spotlight
US retail sales of plant-based foods grew 6.2% in 2021, over a record year of growth in 2020, bringing the total
plant-based market value to an all-time high of $7.4 billion, according to the Plant Based Foods Association.
Milk alternatives are driving this growth, with dollar sales having reached $2.6 billion in 2021. Almond milk is the
category leader (59% share), followed by oat milk (17% share).
At the Plant Based World Expo, which took place Sept. 8-9 in New York City, Meghan Barton, director of frozen
for Kroger, Cincinnati, said that plant-based milks are here to stay. They are part of every retailer's lineup and " are a
point of entry for consumers into plant-based eating. "
Whipt dessert topping
Alamance Foods, Libertyville, Ill., debuted plant-based aerosol
products at the expo. The Whipt line is an alternative to canned
whipped cream and may be used as a dessert topping or coffee foam.
Flip Whip is a foamy vegan dip and dressing that comes in blue cheese
and ranch flavors. The refrigerated products come in 6.5-ounce cans
and are available for private label.
Vegan cheese sauces
Vegan cheese sauces from Plant Smart LLC, Bloomington, Ind., come
in three varieties: Cheezilla, Melteeza and Nachella. Made without dairy,
oil, nuts, seeds, gluten or soy, the shelf-stable sauces come in 16-oz
glass jars and may be used as a dip or topping, as well as in any place
where melted cheese works. The sauces are made almost entirely from
potatoes, carrots, pumpkin, sweet potatoes and onions. An entire pound
of the sauce contains a mere 3.5 grams of fat and only 190 calories.
Do Not! Call Me M_lk
Naturli' Foods A/S of Denmark, introduced Americans to its extensive
line of dairy alternatives. This includes almond-based cultured
beverages, almond- and oat-based drinks and creamers, and its most
recent innovation Do Not! Call Me M_lk. The no-added-sugar, shelfstable
beverage has the same amount of protein, calcium and vitamins
B2, B12 and D as cow's milk, with a percentage of fat that is slightly
above low-fat milk but with fewer carbohydrates. This nutrition profile,
along with a sensory profile that resembles dairy milk, is possible
through the use of a blend of soy, oats, rice and almonds.
18 SEP-OCT 2022 | DAIRYPROCESSING.COM

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Dairy Processing - September/October 2022

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Dairy Processing - September/October 2022 - Intro
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