In recent years, there has been a significant surge in the popularity of plant-based diets and alternatives. With the growing awareness of the environmental impact of meat consumption and the health benefits associated with plant-based eating, more and more people are embracing this lifestyle.
The flavour and texture of dairy alternatives continue to present a significant challenge. In the United Kingdom, 64% of adults claim that cow’s milk tastes good, while only 23% of consumers think the same about coconut milk.
Non-dairy flavours are typically derived from natural sources such as fruits, vegetables, herbs, and spices, and can add depth, complexity, and aroma to products. These flavours can be used to mimic the taste of dairy products, such as cheese, milk, and butter, without the need for any animal-derived ingredients. They offer a wide range of possibilities, allowing brands to create plant-based versions of dishes that are just as satisfying and delicious.
Non-dairy flavour trends in the industry
When it comes to non-dairy flavours, the options are endless. From classic flavours like Vanilla Ice Cream, Milk and Butter to creamy flavours like Crème Fraîche, there is something to suit every taste. Brands can also experiment with different flavour profiles and combinations to create unique and exciting products. For example, add a hint of citrus to a creamy coconut-based dessert to create a refreshing and zesty treat.
One of the latest trends is the addition of floral flavours, such as rose and hibiscus, where these delicate and aromatic flavours can add a touch of elegance. Another trend is the use of umami-rich flavours, such as mushroom, truffle and roasted onion, adding depth and complexity to any product, making them more satisfying and flavourful.
Exploring various avenues of spice adds an exciting dimension to culinary creations, such as incorporating horseradish and wasabi into alternatives of creams and butters. Embracing hotter spice profiles can generate considerable interest in retail settings.
Embracing the limitless possibilities of non-dairy flavours in plant-based products
Non-dairy flavours are a powerful tool that can elevate your plant-based creations to new heights. With their ability to mimic the taste of dairy products and add depth and complexity to dishes, they offer limitless possibilities for innovation in plant-based products.
At Lionel Hitchen, our dedicated team has worked to create a range of non-dairy flavours that successfully mimic the rich and dairy characteristic taste. We understand the importance of providing alternatives that cater to different dietary preferences, which is why all our products are suitable for both vegans and vegetarians.
Our range includes flavours from milk, butter, cream, to mascarpone, and many more. These flavours have been specifically designed to enhance a variety of products across confectionery, desserts, hot and cold beverages, and bakery items, replacing the rich taste of fats like cream or butter. When reducing fat content for either HFSS (high in saturated fat, salt and sugar) considerations or plant-based NPD, these non-dairy alternatives step in seamlessly to restore that essential taste without compromising on flavour.
Source:
Mintel – A year of innovation in plant-based drinks, yogurts & ice cream, 2023
Thefoodpeople – Plant-Based 2023
Thefoodpeople – Category Snapshot – Dairy & Egg 2023
