03.22.2024Articles
Enzyme Enhanced Dairy Alternatives: Health, Sustainability & Taste
Dairy alternatives have been growing steadily and this trend is expected to accelerate. According to Grand View Research, the global dairy alternatives market was valued at USD 26.1 billion in 2022 and is anticipated to grow at a compound annual growth rate (CAGR) of 12.6% from 2023 to 2030. Consumers are increasingly favouring plant-based options, driven by dietary shifts towards healthier and environmentally-friendly choices.
Many food and beverage companies are now expanding their dairy alternative product lines to meet consumer demand. Key factors driving this growth include health and sustainability.
Enzyme-Enhanced Health Benefits of Dairy Alternatives
Plant-based dairy alternatives, such as almond and soy milk, are typically lower in fat and calories compared to traditional dairy products, making them a preferred choice for weight management and calorie-conscious consumers.
Unlike traditional dairy, which is high in cholesterol linked to heart disease, plant-based alternatives are naturally cholesterol-free, making them suitable for those aiming to reduce their cholesterol intake.
Additionally, many plant-based dairy alternatives are fortified with essential nutrients like vitamin D, vitamin B12, and calcium, which are crucial for maintaining healthy bones, teeth and muscles.
With lactose intolerance and dairy allergies on the rise, enzymes become crucial in improving digestion and tolerance. Amano’s specialised enzymes enhance the digestibility and nutritional quality of dairy alternatives, making them better tolerated and healthier.
Enzymes for a More Sustainable Future
Plant-based dairy alternatives are generally considered more environmentally friendly as their production requires significantly less water, land, and energy compared to traditional dairy. Dairy farming produces substantial greenhouse gas emissions, primarily methane from cows, contributing to climate change.
Studies indicate plant-based dairy options can reduce greenhouse gas emissions by up to 80% compared to traditional dairy. Amano Enzyme solutions further enhance sustainability by optimising production efficiency, reducing waste, and minimising resource use.
Overcoming Manufacturing Challenges with Amano Enzymes
Producing quality plant-based dairy products poses unique challenges, including curdling, precipitation, texture issues, and limited shelf-life. Amano’s innovative enzymes solve these issues by improving texture, stability, mouthfeel, and overall product quality without compromising taste.
Speciality Enzymes Transforming High-Protein Plant-Based Cheeses
High-protein plant-based cheeses typically face texture issues, often resulting in brittle products. Amano’s Cheesemax™ PB Enzyme addresses these challenges by eliminating excess moisture, delivering improved stretch, melt, creamy texture, and robust flavour comparable to traditional dairy cheese.
Creating Delicious Buttery Plant-Based Spreads
Amano Enzymes also enhance plant-based butter alternatives, ensuring products remain shelf-stable with the appealing aroma, flavour, and texture consumers expect from traditional butter.
Stay Competitive with Amano Enzyme
Looking to thrive in the growing dairy alternative market? Amano Enzyme offers a comprehensive portfolio of speciality food enzymes designed specifically for dairy alternative applications. Whether your goal is improved sensory experiences, clean-label formulations, enhanced flavour profiles, or extended shelf-life, Amano provides innovative solutions tailored to your needs. For unique product innovations, we also specialise in developing custom enzyme solutions.
Discover how Amano Enzyme can help elevate your plant-based dairy products—contact us today.
