There was a time when the only choice a consumer might have when buying milk, if they were lucky, was the choice between white or chocolate milk.
It wasn't too long ago that we may have thought the category was getting complicated when we could choose the amount of fat in the gallon of milk we were picking up at the grocery store.
And the milk was always produced from cows.
Today, the dairy and dairy alternative beverage category is all about choice. Consumers can make purchasing decisions about their beverages based on factors like health concerns, flavor, or convenience and the beverage category reflects those changes.
Behaviors and Demographics Driving the Beverage Category
- Growth of Hispanic & Asian-American populations
- These groups have higher likelihood of lactose intolerance (Euromonitor)
- Increased consumption of bottled water
- Reduced consumption of ready-to-eat breakfast cereal
Health & wellness factors
- Desire to reduce consumption of cholesterol and fat
- Avoidance of antibiotics and growth hormones in food
Other reasons for choosing non-animal based foods
- Concerns about animal rights
- Environmental impact of large-scale dairy operations
New Non-Dairy Beverages Require New Stabilizers
Consumer demand for non-dairy options has spawned a whole new beverage category—rice, nut, grain, and soy (RNGS).
The most popular of the category had been soy milk, however, sales of almond milk have been rising steadily and are projected to see continued growth in the next five years. One reason for almond milk's rise is consumer preference for the flavor of almond milk over soy milk.
All of these factors contribute to new consumer demand and the related rush of new product development in the non-dairy beverage category. With a broader category comes more variation in labeling claims, ingredients, and processing capabilities which creates the need for new stabilizer solutions to address the various combinations.
The one advantage cow's milk has over its non-dairy counterparts is its innately higher level of protein that remains in suspension with little to no stabilization. For manufacturers formulating non-dairy beverages and desiring to provide similar levels of protein in their product, fortification is normally required, which often increases the need for a stabilizer.
Specially designed to stabilize almond milk beverages and suitable for other dairy alternative beverages, Ticaloid® Pro 181 AG is a gellan-based solution that suspends, emulsifies, and enhances texture. Ticaloid Pro 181 AG is the newest product in our Ticaloid Pro line of ready-to-drink beverage stabilizers.
Benefits of Ticaloid Pro 181 AG
- Designed for non-dairy beverages
- Provides clean label stability and texture
- Provides processing efficiency
- Creates stable emulsions allowing removal of soy lecithin
- Suitable for use in no sugar added and sugar free products
Comparing Texture Profiles of Almond Milk Stabilizers
Using our texture mapping process, our Gum Gurus compared the texture of almond milk made with Ticaloid Pro 181 AG to that of almond milk made with the traditional carrageenan/soy lecithin stabilizing and emulsifying system. Their work found no significant textural differences between the two systems.
To talk with a Gum Guru® on our technical service team about your specific texture and stability needs, call our technical support hotline at (800) 899-3953/+1(410) 273-7300 or click the chat button on this page.
Jacobsen, Jessica. "Dairy Alternatives Continue to Increase Market Share." Beverage Industry. BNP Media, 12 Nov. 2015. Web. 26 Apr. 2016.
Watson, Elaine. "Packaged Facts: Almond and Coconut Milk on Fire; Soy Milk on the Skids; Skim Milk Losing Share." FoodNavigator-USA.com. Food Navigator USA, 21 May 2015. Web. 26 Apr. 2016.