Plant-Based Dairy Products Drive Innovation

Plant-based creamers lead the way with strong sales growth in 2023, outpacing other dairy alternatives

PLANT-BASED DAIRY

Perhaps it’s true that the cream—even plant-based cream—always rises to the top. Of seven plant-based dairy categories, only plant-based creamers posted annual dollar and unit sales gains in 2023, according to SPINS data customized for the Good Food Institute (GFI) and Plant Based Foods Association (PBFA).

Although milk is the largest overall plant-based category with $2.9 billion in 2023 retail sales, it only grew year-over-year sales by 1% and experienced an 8% drop in annual unit sales during SPINS’ 52-week tracking period ended Dec. 3, 2023. In contrast, plant-based creamer sales grew 10% to $701 million from 2022 to 2023 with an accompanying 4% rise in unit sales to 141 million during the same period. GFI said SPINS’ total market data represented the natural grocery channel, conventional multi-outlet channels and the convenience channel.

Walmart better goods — Largest private label food launch in 20 years spans 300 new items across frozen, dairy, snacks, beverages, pasta, soups, coffee, chocolate and more. Formulators addressed three primary trends: culinary experiences, plant-based and “made without” items that support dietary lifestyles. *PHOTO COURTESY OF: Walmart Inc.*

“The plant-based meat, seafood, egg, and dairy sectors experienced both headwinds and tailwinds in 2023,” said GFI in its State of the Industry Report. “While some regions—especially those with emerging plant-based markets—saw growth in product distribution, U.S. sales of plant-based foods declined as inflation continued and many consumers signaled that products weren’t yet meeting their expectations on taste, texture, and affordability.”

That’s not to say that plant-based dairy processors have not been busy—particularly in the milk, creamer and related “barista” product categories.

Last year saw category leader Califia Farms, Los Angeles, active with new plant-based milks, creamers, barista offerings and coffee drinks. When it came to milk, it introduced two new Simple & Organic options: Coconutmilk and Vanilla Almondmilk. And after introducing Califia Farms Complete last February, the company came back last June with Califia Complete Kids, which it said is nutritionally comparable to dairy with half the sugar. Moreover, one 8oz serving has the same amount or more of each of nine essential nutrients as an 8oz serving of dairy milk: protein (8g), calcium, vitamin A, vitamin D, vitamin B12, magnesium, phosphorus, potassium and riboflavin.

Danone North America, White Plains, N.Y., and Broomfield, Colo., also targeted kids with its October launch of Silk Kids Original Multi-Serve in a 59oz carton. It said a one-cup serving (pea and oatmilk base) contains 8g of plant protein, DHA Omega-3 and choline for brain health, prebiotics and a vitamin and mineral mix of vitamin D, potassium, riboflavin, phosphorus, chlorine and iodine.

Also introducing new milks last year were milkadamia, Rolling Meadows, Ill.; MALK Organics LLC and PLANTSTRONG Foods, both from Austin, Texas; as well as Mooala Brands LLC, Dallas.

milkadamia introduced Organic Artisan Shelf-Stable Macadamia Nut Milk, which debuted in Whole Foods Market. MALK Organics closed an internal investment round last March and launched three SKUs: Cashew MALK, Shelf Stable Unsweetened Almond MALK, and Shelf Stable Original Oat MALK. A broad plant-based foods company, PLANTSTRONG broke into the milk category with four 32oz shelf stable options: Almond; Oat & Almond; Oat; and Oat & Walnut. Finally, Mooala converted its popular milk bananamilk flavors—Vanilla, Chocolate and Strawberry—and put them in shelf stable 8oz packs for school lunches and other on-the-go occasions.

Armored Fresh Parmesan, Kimchi Parmesan — High-Tech Taste! Armored Fresh said it developed a patented technology “that mimics the traditional process of grating aged cheese rather than using the typical spray-drying method. This allows the brand to achieve the authentic taste and texture of dairy parmesan.” *PHOTO COURTESY OF: Armored Fresh*

Coffee Collaborations

Just as coffee jumpstarts morning energy levels, it also fuels plant-based dairy innovation with creamers and “barista blend” products. Mooala came back last August with an Organic Barista Blend Oatmilk. Similarly, MALK Organics added three plant-based creamers: Vanilla Almond, Caramel Almond, and Lightly Sweetened Oat. Like PLANTSTRONG, TiNDLE Foods branched out from plant-based foods and into its first dairy offering with TiNDLE Barista Oat Milk. SunOpta Inc., Eden Prairie, Minn., said its vanilla-flavored SOWN Oat Cold Foaming Cream debuted on Amazon and at Sprouts Farmers Market stores nationwide.

Still more introductions targeted more niche ingredient sources. Another Texas company, PKN, in Austin, extended its pecanmilk line with PKN JOY Barista. On the East Coast, Táche in Brooklyn, N.Y., said it introduced the industry’s first ready-to-drink pistachio milk latte. Also in New York, Elmhurst Milked Direct, LLC (d.b.a. Elmhurst 1925), in Elma, introduced four dairy-free Cashew Creamers: Sweet Cream, Cinnamon Churro, Caramel Brûlée and Unsweetened. In other flavored news, Elmhurst greeted the recent holiday season with OatNog, an oat-cashew Apple Pie Spice Blend and a Pumpkin Spice Oat Creamer.

Leading the flavored fun was Califia, which last year extended its creamer line in all directions. It started the year with three, simple ingredient Organic Almond Creamers: Lavender, Brown Sugar, and Vanilla. Then came a host of niche, limited and seasonal almond creamers in flavors such as Cookies ‘N Crème, Chocolate Strawberry, Pumpkin Spice, Maple Waffle, Sugar Cookie and Peppermint Mocha. Other returning flavors included a Pumpkin Spice Almond Latte, Pumpkin Spice Oat Barista Blend, Caramel Apple Crumble Oat Creamer, a Caramel Apple Almond Latte and a Peppermint Mocha Almond Latte.

Califia organic almond creamers line — New offerings billed as the “only plant-based creamers on the market that are USDA Certified Organic and made with simple ingredients and no gums or oils.” Califia cited Mintel data that showed “50% of organic food and drink buyers would like to see dairy alternatives that they perceive as less processed.” *PHOTO COURTESY OF: Califia Farms*

Food for Thought

Aside from liquid product news, plant-based new product innovation continues elsewhere on shelf. New food offerings span several smaller categories including…

… Cheese Please! Last November with Armored Fresh, McLean, Va., extend its dairy-free cheese line with two new offerings: Grated Parmesan and a Grated Kimchi Parmesan (touted as the “world’s first”). Last April saw GOOD PLANeT Foods, Bellevue, Wash., extend its Olive Oil Cheese line with new Cheese Slices in Sharp Cheddar and Smoked Gouda flavors. That same month saw Walmart include plant-based cheeses (including Mozzarella) within a new 300-item private label food launch under the bettergoods brand.

… Culture Club: Last January saw Nature’s Fynd, Chicago, introduce its 5.3oz dairy-free, fungi-based yogurt at Whole Foods Market stores nationwide in three flavors: Strawberry, Peach and Vanilla.

… Spread the News: In November, Canada’s Nuts for Cheese, London, Ont., introduced three Creamy Cashew Dips to Sprouts stores in the US (SRP $6.99). Varieties include Dill Pickle, Artichoke & Jalapeno, and Roasted Red Pepper. Last June, Miyoko's Creamery, Sonoma, Calif., extended its Oat Milk Butters line with two flavored offerings: Garlic Parm and Cinnamon Brown Sugar. They carry a SRP of $4.99 for a 6oz tub at Whole Foods.

… Cold Comfort: Last March saw Craig’s Vegan, Los Angeles, extend its cashew-based ice cream line with The Tinx Sundae, a collaboration with social influencer Christina "Tinx" Najjar. The offering debuted at Sprouts and select Albertsons, Vons, and Pavillion stores. Speaking of retailers, last April saw Walmart introduce bettergoods, one of its largest private label food lines with more than 300 items spanning all categories (most priced less than $5.00). It included oat milk non-dairy frozen desserts for $3.44 a pint.

Danone North America Silk Kids Girl — Pediatrician Approved: Danone said it worked with pediatricians to formulate Silk Kids, an oat and pea blend that delivers 8g of plant protein per serving, DHA omega-3 and choline to support brain health, and prebiotics for digestive health. It also contains 50% less sugar than dairy milk, the company says. *PHOTO COURTESY OF: Danone North America*

plonts x court street — **Say Cheese! Plonts’ “Veggie Classic Sandwich” at Court Street Grocers in New York City.** *PHOTO CREDIT: Lucy Schaeffer / Courtesy of Plonts*

Foodservice Fun

Say cheese! A quick snapshot of foodservice news found plant-based cheeses making headlines.

Last August saw Plonts, Oakland, Calif., introduce its first product, an aged, plant-based cheddar, at select restaurants in New York City and the San Francisco Bay area. After raising $12 million in seed round funding, Co-Founders and CEOs Josh Moser and Nathaniel Chu opened a pilot plant in Oakland. Plonts says its fermentation process starts with soy milk and involves a blend of cultures and enzymes. Its resulting aged cheddar suits slices, shreds, and melts, the company says.

Speaking of New York, last October saw Armored Fresh start a restaurant division and open an Armored Chilled Cheese shop inside Brooklyn’s DeKalb Market Hall. Its flagship menu includes the Original Grilled Cheese, a Double Grilled Cheese, and Kimchi Grilled Cheese. Earlier last year, Amored Fresh introduced Oat Milk Mozzarella Shreds, at the International Pizza Expo and announced it started supplying plant-based cheese to college and university dining halls.

At Plant Based World Expo, Canada’s Plant Ahead, St. Leonard, Quebec, said it was launching the market’s first pre-sliced fresh mozzarella as well as a dairy-free vegan cheese sauce.

In other news, last summer saw Califia Farms, Los Angeles, purchase Uproot Inc., a New York City-based leader in plant milk dispensing systems for colleges and universities, K-12 schools, hospitals and other dining locations. Uproot’s team and founder joined Califia and became part of its Away From Home business.

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Bob Garrison came in from the cold. A founding editor of BNP Media's Refrigerated & Frozen Foods (R&FF) Bob has profiled industry-leading companies, explored corporate strategies and covered food product development trends at more than 150 leading private and CPG companies since 1989. He has chronicled the histories of leading brands and businesses, including Gorton's, ConAgra Frozen Foods (Banquet) and Swanson's frozen TV dinners. He also has interviewed or profiled such food industry leaders as Mike Harper (ConAgra), Don Tyson and frozen bagel icon Murray Lender.