Industry leaders reveal consumer shifts in traditional versus alternative dairy showdown

In our latest educational webinar, SupplySide Food & Beverage Journal finally answered the question first posed back in the early ‘90s: Got milk?

The webinar, titled "Got Milk: The great dairy versus alt-dairy showdown” and moderated by yours truly, featured Alice Mintz, director of solution architecture at SPINS; Sarah Fitzgerald, culinologist III at CuliNEX; and Olivia Chen, co-founder of Twrl Milk Tea, which recently went viral. These industry leaders offered a comprehensive dive into the evolving landscape of dairy and alternative dairy products, touching on topics like consumer trends, nutritional benefits and environmental impacts.

Alice Mintz first explained how shifting consumer preferences can influence market trends. “The biggest factor today is protein content,” she said. “Consumers are migrating away from traditional dairy due to lactose intolerance and looking for alternatives that fit their macronutrient profiles.” So, protein content plays a significant role in consumer choices — not just within the dairy market, but within alt-dairy as well.

Mintz also discussed the nutritional scrutiny products undergo. “Consumers are increasingly granular in their routines, looking for products that meet specific dietary goals, which is reshaping how we approach dairy and alternative dairy products,” she explained.

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Sarah Fitzgerald shared her dual experience as a consumer and developer of alt-dairy products: “I have been a plant-based dairy consumer for over 20 years, which informs my work in developing new products that cater to this growing market." Her insights emphasized the personal connection many developers have to the products they create, enhancing their understanding of consumer needs.

Olivia Chen discussed the innovative aspects of her company's approach to alternative dairy products. “We're powered by yellow peas, and our ingredient label is pretty clean, which resonates with our consumers, who are increasingly seeking transparency and simplicity in their food sources,” she said.

Formulating for proper nutritional content, increasing ingredient list transparency and creating a personal connection are all increasingly important steps in building trust with health-conscious consumers. But environmental sustainability is also a critical focus, with Chen highlighting her company’s environmental ethos.

“Our products use pea protein because it requires less water than almond milk and less fertilizer than oat and soy milk, making it a more sustainable option,” she explained. The group also discussed traditional dairy, which has a massive carbon footprint compared to plant-based dairy products.

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In short, the webinar offered a holistic view of the industry’s trajectory, informed by data-driven insights, personal experiences and innovative practices. The discussion reflected the complex interplay between consumer preferences, nutritional science and ecological considerations shaping the future of dairy and alt-dairy products.

Now it’s up to you to take those insights and create innovative and tasty new products — the kind of milks consumers absolutely want to “get.”