The dairy industry could study the success of dairy alternatives and apply those lessons to dairy, according to a new Rabobank report.
Dairy alternatives are on the rise as consumers are increasingly going dairy-free, particularly when it comes to fluid milk used on things such as cereal or in coffees. More recently, biotechnology has entered the arena, brewing milk proteins through biofermentation, according to Utrecht, Netherlands-based Rabobank.
The time is right for the dairy sector to reflect on the success of alternative dairy products and to consider applying those lessons to dairy, Rabobank noted in its recent RaboResearch dairy report, “Dare not to dairy — What the rise of dairy-free means for dairy … and how the industry can respond.”