Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
An experimental study on consumer perceptions found that European shoppers have little appetite for animal-free dairy alternatives, though positive associations with the products’ perceived environmental benefits can enable manufacturers and retailers...
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
