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For operators, this may ease concerns with regards to the potential cannibalization of dine-in or carryout occasions.

“Don’t let the familiarity of dairy or the success of plant milks obscure the opportunities in this marketplace, given the culinary heritage, indulgence factor, usage rates, and consumer appeal that makes dairy the cream on top for many different applications, from elevated favorites to imported novelties,” says David Sprinkle, research director for Packaged Facts.

These views have implications for restaurants, especially as some restaurants are now required to post calorie counts and consumers increasingly rely on foodservice for meals.