A new report from Innova Market Insights on the global dairy alternatives market highlights the complexities of the consumer picture, however, with no single factor driving the rise in purchase rates.

Rising diagnosis of celiac disease and non-celiac gluten sensitivity are also driving the demand for convenient, gluten-free options. According to a recent report, the gluten-free market is expected to grow at a healthy CAGR of 9.1%, with an estimated value of $32.39 USD by 2025.

Single-serve cup flavors include reduced-fat plain, vanilla bean, strawberry, and blueberry and serve as the ideal grab-n-go breakfast or snack for the busy, health-conscious eater.

“In today’s food culture, focus is shifting to conscious consumption and balance, as consumer demand increases for products with simple ingredient lists, positive nutrition values and sustainable sourcing,” says Paula Labine, marketing director, ADM. “Not only does ADM offer solutions to help developers create great-tasting products that meet these requirements, but we can also help customers anticipate and prepare for the challenges that come next.”

The ultra-filtered milk category has been rapidly gaining in popularity over the last several years. Until recently, the category has been dominated by fairlife®, which is sourced from conventional, non-organic farms.

The Spregg® line of products help retain moisture of baked goods throughout frozen, refrigerated and ambient shelf life. They also improve dough handling, product consistency and reduce brittleness and breakage in many cases.  

Premium Cassava Flour is simply the naturally gluten-free root of the cassava plant, converted to a highly versatile flour through AKFP’s proprietary process, with no added ingredients

American Key Food Products (AKFP) has shipped more than 50 million pounds of Premium Cassava Flour since its 2011 launch.

Consider the case of breads made from yeast-leavened doughs. A common complaint among bakers is that tackiness in such doughs hinders production—slowing the mix, necessitating frequent starts and stops—and generally makes the dough harder to handle.

What's special about this stabilizing system is that it is free of soy, wheat and other allergens. It is based on fava bean and pea protein.