European ingredients supplier Prinova recently launched a range of plant-based premixes for dairy alternative products to help manufacturers meet the demand for a growing number of vegans and other consumers avoiding or cutting back on dairy.
 
In a new white paper, the company projects that the plant-based revolution observers speak of will likely cause the prevalence of plant-based dairy products to grow substantially over the next several years. They project that the dairy alternative market will grow from $21.4 billion this year to $36.7 billion by 2025, a CAGR of 11.4%.
 
Similarly, the plant-based protein market is projected by the company to increase from $10.3 billion to $14.5 billion over the same time period, a CAGR of 7.1%.
 
The shift toward plant-based dieting is creating new nutritional challenges, Prinova said. While sufficient protein intake is easily achievable for most vegans, some micronutrients, such as vitamin B12, are absent from virtually all plant-based foods. For these reasons, Prinova is specializing in nutrient-dense premixes for dairy replacement products, formulated for novel recipes, using the company’s 85% pea protein for plant-based milk and yogurt. The Pea Protein 85% ingredient is high in BCAAs and allergen-free, alongside a portfolio of other plant-based proteins which include chickpea, oat, and soy, which together could be used for a number of applications including sports nutrition and pet food.
 
A single serving of each recipe with 25 grams of the premix contains 15% fo the recommended intake of vitamin B12 and 50% of the recommended intake of vitamin D. Prinova also launched a premix optimized for plant-based cheeses, which it is showcasing in a vegan cream cheese recipe.
 
The premixes were formulated to include additional functional ingredients, such as probiotics and flavorings.
 
“The rise of plant-based diets is one of the most important trends in the food industry today,” Tony Gay, head of technical sales and NPD for Nutrition at Prinova, said. “It has created a whole new consumer segment with particular nutritional needs, and new challenges and opportunities for manufacturers. One of the best strategies they can adopt is the use of nutrient-rich premixes. Our new recipes demonstrate how easy it is to offer appealing dairy replacement products that meet the nutritional requirements of vegan consumers.”