plant-based alternative alternative milk products, including nuts and oats, laid out on a table alongside milk bottles
/ Food Futures
/ Food Futures

What’s next in the evolution of plant-based dairy?

There’s no doubt that plant-based dairy alternatives are booming. In 2021, a Bloomberg Intelligence report estimated that the global market for dairy-alternative milk could grow to more than $60bn by 2030.

But this isn’t just about milk, there is dairy-free cheese, ice cream, just about everything, and the market is constantly evolving.

Where plant-based dairy was once the preserve of people who identified as vegan, we’ve long-since moved on to flexitarians.

Now sustainability is one of the key factors affecting the products people buy, meaning ever more innovative ways of making alternative dairy products.

In this episode of the Food Matters Live podcast, made in partnership with Edlong, we look at where the market is heading, the challenges of making new products that taste and feel like dairy, and the crucial role consumer messaging has to play in the sector’s future.

With new innovations in cultured, fermented and hybrid products helping meet the demand for sustainable alternatives, how do you develop new products? How do you ensure the flavour and texture are just right? And how do you market these products on a mass scale?

Listen to the full episode to learn about some of the challenges Edlong helps its customers overcome, why price-point is becoming increasingly important for the alternative dairy sector, and how supply chain issues are being successfully navigated.

Edlong Flavors

Edlong was founded over 100 years ago. Now it is a global leader in dairy and dairy-free flavours, committed to helping food and beverage manufacturers innovate faster, for authentic-tasting, consumer-pleasing products.

With an industry-leading library of hundreds of plant-based dairy-free flavours applied in thousands of combinations, coupled with over four decades of dairy-free and plant-based formulation success, Edlong brings an unmatched depth of experience and expertise to deliver authentic dairy taste and texture to dairy-free applications.

Jessa Friedrich, Digital Marketing Manager

Jessa Friedrich is the Digital Marketing Manager at Edlong, with over 10 years of experience in developing and implementing integrated strategic marketing plans in the dynamic world of digital marketing.

Jessa has a degree in Marketing and Business Administration and an MBA in Marketing from Lewis University.

Julie Drainville, Sensory Manager 

Julie Drainville leads all sensory functions for Edlong globally, maintaining a trained employee panel for sensory testing, and also collaborating with applications scientists and customers to run testing to meet project needs.

Julie has an extensive background in food science including over 14 years in the sensory field, a degree from Purdue University in Foods, Nutrition and Business/Dietetics, a Master of Science in Nutrition Education from Rosalind Franklin University, and completion of the UC Davis Applied Sensory and Consumer Science Certificate Program.

Ashley Sabo, R&D Senior Food Scientist 

Ashley Sabo is an R&D Senior Food Scientist at Edlong, working in the applications lab on customer projects ranging from plant-based products to categories from bakery to snacks.

Ashley has a degree in Agriculture Economics from the University of Kentucky, a degree in Culinary Arts and Baking and Pastry from the College of DuPage and is currently working toward a Master’s in Food Science from Washington State University.

While attending the College of DuPage, Ashely was part of the culinary team that won the American Culinary Federation IL State Competition for two consecutive years.

She is also a member of the RCA. 

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