Dairy Alternatives – The Intersection of Success and Sorrow

Join us for an insightful webtalk exploring the successes and setbacks of dairy alternatives. As oat, almond and soy milk have established themselves as distinct categories, producers remain inventive in establishing new plant-based dairy products on the market. Concentrates, powders, 2D printed plant milks and precision fermented dairy products are examples. We will discuss which innovations are really promising and which are yet to come. Professionals and consumers seem to agree that there is even more need for innovation in new cheese products. How are new ingredients and emerging technologies, such as cultivation and fermentation, revolutionizing cheese production? What role do hybrid products play in this evolving landscape? Our discussion will delve into the potentials and challenges, offering a comprehensive view of the future dairy market.