Emerging Protein Alternatives for Dairy Industry: Technology Analysis

Next-generation buyers, mostly Millennials and Gen Z, are following healthier consumption patterns and tend to reduce their meat consumption for both sustainable and nutritional reasons. The increasing number of lactose intolerant people and the growing concern about animal welfare explain the increasing number of health-conscious people and the global shift towards veganism or flexitarianism.

New York, Jan. 12, 2022 (GLOBE NEWSWIRE) – Announces Publication of Emerging Protein Alternatives for Dairy Industry: Technology Analysis –

Traditional methods of animal husbandry and exploitation have caused significant environmental damage. Therefore, the current dairy production processes need to be optimized and require fewer resources, less space and less energy, while generating fewer greenhouse gas emissions.

Some organizations are adopting new technologies that have less impact on the environment but make their dairy products more sustainable. As a result of the growing number of health-conscious European consumers who are reducing their consumption of animal protein and the number of vegans and flexitarians, the region’s interest in alternative sources of protein is increasing.

North America is considered to be the most dynamic region in terms of technological advancement, the presence of a significant vegan population, and capital investments that fuel growth opportunities for emerging alternative proteins in this region. For cultural and religious reasons, the Asian population consumes plant-based protein products such as tofu and soy milk in their diet. Differences between the Asia-Pacific countries in terms of economic and technological developments and the different legal frameworks can affect the growth and introduction of protein alternatives to dairy products in this region. This research service focuses on providing a snapshot of current and emerging protein sources for the development of dairy products. New technologies are being developed that can compensate for disadvantages such as nutrient deficiencies or off-flavors. Microbial proteins from fungi, yeast or bacteria achieve almost the same texture as cheese. Milk based on human cells is also gaining in importance due to its bioidentical composition with that of breast milk. This research is focused on the following alternative sources of protein used in the development of dairy alternatives to milk, cheese, butter, and yogurt based on animal protein. Key questions this study will answer:
• What are the main challenges in meeting the need for alternative sources of protein?
• What emerging vegetable protein sources and technologies can help in development and commercialization?
• What are the driving forces behind research and innovation into new sources of protein in the dairy industry?
• What are the growth opportunities for emerging alternative protein sources in the dairy industry?
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