Butter analog without dairy allergens set to churn up industry
08 Feb 2023 --- Butter Buds is unveiling a new ingredient capable of imitating the taste and texture of butter but without dairy allergens. Non-Dairy 32X offers food and beverage producers the means of enabling butter middle notes while appealing to growing consumer demands for dairy alternatives and vegan options.
“Butter Buds Non-Dairy 32X makes it possible to deliver the rich, creamy texture and flavors of butter and cream, now in a vegan option,” says Michael Ivey, national sales director of Butter Buds
“It enables manufacturers to produce foods without the risk of exposure to dairy allergens. It’s also water-soluble, so it’s straightforward to integrate into existing formulations.”
Ivey notes that Non-Dairy 32X incorporates sunflower oil in combination with other natural flavors to mimic the characteristics found in dairy fat. As a solution, it can also help formulators lower the usage of other, more costly ingredients.
“We are also very proud to have recently passed the 2023 RSPO (Responsibly Sourced Palm Oil) audit with no deficiencies so that customers can be assured that we meet sustainability requirements,” adds Ivey.
Trends in alternative dairy
Consumers are increasingly seeking products that display health and wellness benefits. Following the COVID-19 pandemic, consumers are especially drawn toward products or ingredients that promote a healthier lifestyle.
A report by Kroger revealed that 95% of plant-based consumers have “increased or maintained their plant-based spend versus the prior year,” according to research conducted to understand plant-based shopper behavior and sentiment better.
According to suppliers, this shift has unlocked a growth potential for plant-based ice cream manufacturers. While cravings for creamy frozen treats remain high, consumers are juggling that with a desire to purchase foods that reflect their nutritional and environmental values.
Regarding negating dairy allergens, Australian company Naturo has evolved its unique Haelen milk process – which created a 60-day shelf life – to have two times the digestibility. The Haelen method kills more pathogens than traditional pasteurization, allowing it to be consumed more easily by those with sensitivities to dairy products.
Nuts still prove a popular option within the alt-dairy space. However, there is an increasing need to improve nutrition and sustainability credentials in plant-based beverages, with both aspects playing a bigger role in consumers’ purchasing decisions. Nuts, in particular, still hold untapped potential in the alt-milk arena as producers diversify outside of oat and soy.
However, as more people consume plant-based dairy alternatives for health and nutrition reasons, Safefood says these products often contain less protein and, in some cases, less calcium than their dairy-based counterparts. A further survey of Irish consumers reveals that these findings conflict with their perception of the nutritional value of plant-based products.
By James Davies
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