Innovation and disruption – it’s creating dramatic change throughout the entire food industry, but perhaps most notably in the case of the dairy market, where traditional dairy products are battling plant-based dairy alternative options for shelf space and consumer dollars.
David Sprinkle, publisher at Packaged Facts, has written this latest opinion piece on the current “terminology tempest”: a discourse on dairy alternative marketers’ use of dairy terms such as “milk” or “butter.” Providing context for the current regulatory skirmishes in Europe and the U.S., this white paper reviews:
- the June 2017 European Union ruling against soyfoods marketed in dairy terms
- the historical context in the West for milk adulteration and soymilk as a hard-times imitation
- the web of nutritional pros and cons for dairy vs. plant products (and whether nutritional facts are really at the heart of the matter)
- the consumer marketplace context for the success of current-generation refrigerated plant milks
- current data on the relative nutritional consciousness of dairy alternative beverage vs. dairy milk consumers
- the opportunity for dairy case growth based on meaningful and wider-ranging premium product differentiation