As plant-based eating has emerged from its niche into a mainstream trend, profiling the plant-based dairy alternative consumer has become increasingly complex. Our whitepaper discusses what's driving interest in plant-based dairy alternatives including demographics, purchase criteria and consumption habits, attitudes around plant-based dairy alternatives as well as opportunity spaces for future growth. 
EverSweet® Stevia Sweetener
Next-generation stevia sweetener delivers the same sweetness is found in the stevia leaf, while producing it more sustainably via fermentation.
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Many dairy products are naturally wholesome, making them a popular choice for consumers seeking greater authenticity and simplicity in their food.
Cargill can help you further enhance your dairy products' appeal with solutions that:
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The evolving dynamics of dairy alternatives
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Dairy Formulation Resource Center
Label-Friendly Dairy
Solving Challenges in Dairy & Dairy Alternatives
Consumers are pushing for more products with less sugar on the label but expect a great tasting product. Watch our video to see how you can overcome some common challenges.
What's Next in Dairy Alternatives
This category is here to stay, but how much it will grow and where it’s headed next are the questions.
Label-Friendly Dairy
More consumers are seeking label-friendly dairy, but what exactly are they looking for? And how can you deliver with new and reformulated products?
Challenges and Solutions for Dairy Alternative Product Development
In this webinar, Cargill technical and applications experts address key differences in formulating with plant-based vs. dairy sources, as well as solutions to meet sensory and functional goals.
Sweetness & Texture Innovation
Nutrient-rich dairy products are fueling health-minded consumers’ appetites for convenient nourishment – but in new ways.
Custom Texturizing Solutions Brochure
Customized formulation solutions for food and beverage manufacturers.
Custom Texturizing Systems for Dairy
See how our experts can formulate a custom, label-friendly texturizing system for you.
Sugar Reduction in Dairy
Sugar Reduction in Dairy
Move over, fats; sugar is now the watchword in dairy. Learn what's behind the trend, plus solutions we've developed to reduce sugar while meeting consumers' high expectations.
Balancing Sugar Reduction, Taste & Function
Cargill dairy experts discuss approaches to sugar reduction without sacrificing taste or functional attributes.
Sugar Reduction in the Dairy Case
Consumer attitudes toward sugar have changed dramatically over the past decade.
Rich Texture in Frozen Desserts
Textural attributes are key for decadent, reduced sugar frozen desserts.
Cut the Sugar - Not the Satisfaction
Reduced-sugar frozen dairy treats that keep consumers coming back for more.
Plant-Based Dairy Alternatives
Plant-Based Dairy Alternatives
Shifting consumer attitudes and significant advancements are creating momentum in plant-based dairy. But it takes expertise to achieve the desired sensory experience.
Solving Challenges in Dairy & Dairy Alternatives
Consumers are pushing for more products with less sugar on the label but expect a great tasting product. Watch our video to see how you can overcome some common challenges.
Tips to Create Vegan Cheese
Watch our video to learn how plant-based cheese can be a great alternative for a variety of applications including pizza.
Plant-Based Yogurts Catching Consumer Eyes
Consumer attitudes toward yogurts are changing again. Plant-based yogurts are the new market disrupter, as the rising star of the dairy case.
High Protein Dairy Trends
Consumers are seeking protein like never before, perceiving protein as the macronutrient most beneficial for top health issues.
The Growing Appeal of Dairy Alternatives
Leverage our specialty sweetness and texture ingredient portfolio to bring consumer-pleasing dairy alternatives to market.
Specific Dairy Applications
Novelty, Nutrition in the Frozen Dessert Aisle
When it comes to frozen desserts, increasingly consumers expect more than a great-tasting, indulgent treat.
Flavored Milk Infographic
As parents and schools have learned, kids are more likely to drink their milk when it’s flavored. That’s sparked some debate about balancing nutritional value and added sugars.
Yogurt Infographic
The U.S. yogurt category has been evolving in recent years, due to a convergence of trends and changing consumer behavior.
Sweeteners & Texturizing Ingredients for Dairy
ViaTech® Stevia Leaf Extract
Our proprietary taste-prediction model can optimize steviol glycosides – the best-tasting parts of the leaf – for sugar reductions of 50%+.
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Zerose® Erythritol Sweetener
A natural*, zero-calorie bulk sweetener that looks and tastes like sugar, complements high-intensity sweeteners and supports oral health.
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Custom Texturizing Systems by Application
Cargill offers custom texturizing systems for a broad range of application categories from dairy, bakery and fruit prep to beverages, confectionery and convenience foods.
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Hydrocolloids
Pectin, carrageenan and xanthan gum can enhance texture and viscosity, prevent separation and stabilize flavors.
PURIS™ Pea Protein
Protein-packed. Non-GMO Project Verified.* USDA Certified Organic. When it comes to label-friendly formulation, PURIS™ pea protein checks all the boxes.
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Starches & Derivatives
Cargill's robust starch portfolio includes options from a range of botanical sources to meet your needs for texture, function and budget.
PURIS™ Pea Protein is a trademark of PURIS Foods, a Cargill strategic partner.
EverSweet® is a product of Avansya, a joint venture of DSM and Cargill.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.