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Thursday 21 Nov 2019 , 3:15 pm

A Creamy Layer for Vegans with Non-Dairy Creamers

The increasing demand for no sugar and non-dairy creamers is resulting in more and more product launches making it multi-million dollar industry.
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It was a general notion that non-dairy creamers coffee contain great amount of sugar that can be harmful for health and cause diabetes. With research, manufactures are bringing innovative and healthy products to meet strict lifestyle guidelines of health conscious customers.

Almond Pro Foods recently launched a non-dairy powdered coffee creamer crafted from real almonds. The company claimed that this almond coffee creamer boasts an impressive nutritional panel that is low in calories, sugar, and carbohydrates. “Our goal was to deliver a truly healthy product that addressed customer concerns of clumping, poor taste, and unhealthy ingredients”, said Caulen Foster, founder, Almond Pro Foods.

Also, in July 2019, Mooala launched a line of organic, plant-based creamers made with a base of coconut cream and almonds. The company claimed that the creamer is USDA organic, dairy-free, gluten-free, carrageenan-free and non-GMO with Zero Sugar per Serving.

Similarly, this year, Starbucks partnered with Nestle for launching a line of creamers to reach more customers at home. Blue Diamond Growers too expanded their extensive Almond Breeze product line with the addition of Almond Breeze Almondmilk Horchata.

Considering the increasing demand, many companies have started to invest in the market. The US dairy free creamer market was valued at US$ 3,750.0 million in 2018 and as per the report by the Insight Partners, its market size is expected to reach at US$ 4,989.1 million by 2027.

Dairy free creamer are used as a dairy alternate in food & beverage processing, bakery products, ice creams, RTD beverages, infant food, packaged food, and others. These substitutes are mainly prepared from soy, rice, almonds and coconut milk etc.

Non-dairy creamers are available in both powder and liquid forms. As these products have mild and soft taste, are used in various recipes. Plus, they are added to coffee, tea or shakes. They are used to make cheese and yogurt also. Apart from its original flavor, creamers are available in different flavors such as French vanilla, chocolate, coconut, hazelnut etc. Mainly, the flavored products are used in bakery products or in ice creams.

Some major reasons that are boosting the dairy free creamer market are:

  1. People are becoming more health conscious these days, especially young generation and women.
  2. Increasing demand and consumption by people suffering from lactose intolerance diseases and those with milk allergies
  3. Increasing vegan population. According to the GlobalData, the number of vegan in the US grew from 1 to 6% between 2014 and 2017, which is 600 % increase. Also, Google trends stated that interest in ‘veganism’ has been increased by 7 times between 2014 and 2019 and now it gets almost four times more search for dairy free products than vegetarian and gluten free searches.
  4. Higher consumption of Ready to drink beverages, Infant Food Prepared, and Packaged Food
  5. The growth of bakery industry in the US in recent years

Some of the popular companies that are already present in the dairy free creamer market include Blue Diamond Growers, milkadamia, Mooala Brands, LLC., Nestle S.A., New Barn Organics, Prymal Coffee Creamer.

Considering the demand and the increasing products offered by the companies, it has become sure that non-dairy creamers are here to stay for long and might also prove to be highly profitable for the makers.



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By Neha Mule

Neha Mule

Neha writes articles on sectors including medicine, food, materials, and science & technology. A qualified statistician, she has the ability to observe and analyze the trends in global markets and write compelling articles that help CXOs in decision making. She is a bookworm and loves to read fiction, lifestyle, science and technology. Neha comes with 6 years of experience in content writing and editing that involves blog writing, preparation of study materials and OERs.

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