Food Business News - July 10, 2018 - 74
ifpc.com QMFBTBOUMZ unexpected and drinks that align with their holistic health and wellness goals as well as those that are more sustainable or environmentally conscious," said Mark Rainey, chief marketing officer for the Archer Daniels Midland Co., Chicago. "Plant-based foods and drinks, including dairy analogs, align nicely with consumer demand." Ivan Gonzales, marketing director - dairy, Ingredion Inc., Westchester, Ill., added, "Consumers have complex reasons for choosing alternative dairy products, and they expect a lot from them." In July 2016, Ingredion conducted focus groups with consumers in the United States and Canada who are frequent purchasers of alternative dairy products. The research showed consumers often Dairy alternatives have competed with the dairy category for years, but the battle has intensified as dairy alternatives have expanded into new categories. DAIYA focus on what the products do not contain - that what's absent from a label is as important as what's included. "The research also showed us that many consumers are turning to alternative dairy products for health reasons, ranging from lactose intolerance to digestive issues," Mr. Gonzales said. "Consumers told us that alternative dairy products add nutrition to their diets, and they view these products as healthier options than traditional dairy. Some choose alternative dairy products for what they view as ethical and sustainability reasons." Go with At International Food International Products, we offer a Food Products, surprising number of and get more. ingredients for all your growing needs. 74 Food Business News Tools of the trade Consumers who regularly choose alternative dairy products are intentional - not impulse - buyers, according to Ingredion's research. They place higher importance on perceived health benefits and the origins of what they consume. "A clean label is expected in this segment, but there is a texture and flavor gap that consumers would like to see closed," Mr. Gonzales said. "Getting the sensory aspects right without compromising nutrition and label expectations will help manufacturers differentiate themselves and win with these discerning consumers." When developing an alternative, formulators must start at the end and work backwards. The process requires trying to reproduce a dairy product using non-dairy ingredients. Formulators need to identify the target finished product as well as develop a list of formulation goals. Is the objective to be low-cost? Allergen free? Vegan? Knowing the target consumer and potential application or use for the analog is paramount, too. Will it be a cheese analog consumed on its own, or will it be used in recipes? "Understanding the needs of the market can eliminate many issues further down the line," Ms. Warren said. "We worked with a customer who wanted to make a cheddar-type product for the Middle Eastern market." Knowing the taste preferences of this demographic, Edlong designed the product to be mild in flavor with a creamy texture. If the target market had been the U.K., Ms. Warren said it would have had to be a much sharper, almost savory and meaty-type cheddar profile. "Innovations in raw materials and consumers' changing attitudes toward foods have seen analog products gain traction," Ms. Warren said. "The great benefit of analogs is flexibility. It is a category that has taken on new life because it offers flexibility to change fat, water and protein sources and ratios." Brian Riesterer, manager of dairy innovation, First Choice Ingredients, Germantown, Wis., said, "Composition comes first. It's imperative to have an understanding of how individual protein, fat and carbohydrates interact." Alternatives allow developers the flexibility to manipulate nutrition profiles. They also enable developers to experiment with new flavors and textures in unexpected ways. When making real dairy foods, the flavor is part of the base, which is cream or milk. When making an analog, it is often best the base be as neutral tasting as possible and then flavor gets layered into it. The appearance, mouthfeel and texture of the base should mimic the dairy product counterpart. Flavor release and aroma are also key considerations. "Don't make flavor an afterthought," Ms. Warren said. "Process and raw materials can have a huge impact on taste." Even the slightest change in the July 10, 2018