How tailored lipid solutions
can overcome the production challenges of dairy analogs
Since 2020, the value of the plant-based market has been on a steady rise. The global plant-based food market is expected to reach USD 77.8 billion by 2025 and continue growing. In fact, forecasts predict that by 2030, the market will more than double, reaching a value of USD 161.9 billion1. This consistent growth is largely driven by shifts in consumption patterns across multiple regions, with sustainability, health, and animal welfare concerns being the primary factors2 .This consistent growth is largely driven by shifts in consumption patterns across multiple regions, with sustainability, health, and animal welfare concerns being the primary factors. It has been observed that when consumers switch to plant-based products, it is not due to dissatisfaction with the sensory characteristics of animal-based products. This suggests that one of the challenges for the plant-based industry is to develop foods with taste, texture, and appearance that meet consumer expectations.
Development of New Fats from Vegetable Oils
For the production of plant-based products, macronutrients from various plant sources, such as coconut oil, are frequently used. However, the use of this ingredient could increase production costs for manufacturers and raise the saturated fat content in the final product. In response, new structured/emulsified fats derived from vegetable oils rich in unsaturated fatty acids are proposed, which can provide palatability and structure to the final products.
At Team Solutions, our deep understanding of lipids and their contributions to nutritional matrices has enabled us to develop lipid and fat solutions tailored for the dairy analog industry. These solutions are positioned as an ideal alternative for both savory and sweet culinary and pastry applications, offering excellent performance in whipping, baking, and acidic preparations.
In general, it is important to recognize that vegetable oils can have a significant impact on dairy analogs by providing characteristics such as flavor and texture, acting as carriers of fat-soluble vitamins (A, E, D, and K), and providing energy and essential unsaturated fatty acids.3
Cheese: The Texture Challenge
In the field of cheese substitutes, the proper design of a vegetable fat base can help replicate the sensory experience of cheeses containing butyric fat4. This is achieved by considering the ability of vegetable lipids to crystallize and melt under certain conditions during processing and consumption of the finished product, ensuring that there is no oil exudation—meaning no release of liquid oil from the food matrix—and that at the application temperature, it generates a moisture sensation, directly contributing to palatability and the perception of creaminess.
Whipping Creams: The Functional Challenge
In matrices such as whipping creams, lipid technologies exist that directly contribute to the controlled standardization of fat globules and crystal formation, providing high homogeneity, air-holding capacity, and stability of the achieved overrun. This, in turn, reduces graininess, improves product creaminess, and enhances functional performance in decorating for use in pastry.5
Ice Cream: Where Creaminess Makes a Difference
The incorporation of vegetable fats in ice cream production can influence the texture and stability of the product in various ways, depending on factors such as melting point, crystallization rate, and the size and distribution of fat crystals in the mix. It is also essential to consider various factors such as fatty acid profile and compatibility with other ingredients used in the formulation when selecting the appropriate vegetable base for ice cream production6. The design of the vegetable lipid composition can enhance the creamy mouthfeel without the need for butyric fat. This is a key attribute for vegan or hybrid products that aim to replicate the consumption experience of cream-based ice cream without incurring high costs. It also helps to increase thermal stability, thereby reducing melt rate—a relevant factor for consumers during consumption.
Overcoming Category Challenges
The use of well-designed vegetable fats for hybrid and plant-based products can provide several benefits and opportunities, offering a smooth, creamy, and stable texture in different food matrices, while also improving shelf life compared to a 100% dairy product7. It can also offer nutritional advantages, such as cholesterol reduction in hybrid products8, and help plant-based products perform well sensorially, maintaining the value promise of offering sustainable options for consumers.
To enhance brand value, it is crucial to recognize that today’s world is highly connected, and global trends are reaching local markets faster than ever. Because of this, it is essential that the food industry and brands adapt and respond quickly and efficiently to market and consumer demands. The ultimate goal is to innovate through the implementation of technologies and solutions that overcome market challenges and seize the opportunities that arise within it.
References
1 Statista. (August, 2021). Value of the plant-based food market worldwide from 2020 to 2030. https://www.statista.com/statistics/1280394/global-plant-based-food-market-value/
2 Pérez, B. (Octubre 27 de 2021). Desarrollo de análogos lácteos, uno de los grandes retos de la industria de la alimentación. https://www.ainia.com/ainia-news/desarrollo-analogos-lacteos-retos-industria-alimentacion/
3 Durand, A. (2019). Elaboración de un análogo de queso fresco por sustitución de la grasa láctea con emulsiones de aceites vegetales ricos en omega 3 y 6 con incorporación de aceites esenciales. https://www.tdx.cat/bitstream/handle/10803/666625/adv1de1.pdf?sequence=1&isAllowed=y
4 Li Y. et al (2019). Effects of Plant-based Oils on Physicochemical and Sensory Properties of Vegan Cheese Analogues. Journal of Food Science. 84(4). pp. 787-795.
5 D’Souza, M. et al (2017). Potential benefits of using vegetable oils in dairy products. Food Science and Technology International. 23(2). pp. 107-115.
6 Roozen, J. (2006). The use of vegetable fats in dairy products. European Journal of Lipid Science and Technology. 108(8). pp. 633-641. 7 Zago, B. et al (2019). Partial replacement of milk fat by vegetable oils in dairy products: a review. Trends in Food Science and Technology. 94. pp. 1-11
8 Artica, L (2016). Queso fresco elaborado con sustitución parcial de aceite de Cucúrbita ficifolia B. “Calabaza” y su evaluación fisicoquímica y sensorial. Prospectiva Universitaria. 12(1). pp. 47-52. https://revistas.uncp.edu.pe/index.php/prospectiva/article/download/454/538/690
2 Pérez, B. (Octubre 27 de 2021). Desarrollo de análogos lácteos, uno de los grandes retos de la industria de la alimentación. https://www.ainia.com/ainia-news/desarrollo-analogos-lacteos-retos-industria-alimentacion/
3 Durand, A. (2019). Elaboración de un análogo de queso fresco por sustitución de la grasa láctea con emulsiones de aceites vegetales ricos en omega 3 y 6 con incorporación de aceites esenciales. https://www.tdx.cat/bitstream/handle/10803/666625/adv1de1.pdf?sequence=1&isAllowed=y
4 Li Y. et al (2019). Effects of Plant-based Oils on Physicochemical and Sensory Properties of Vegan Cheese Analogues. Journal of Food Science. 84(4). pp. 787-795.
5 D’Souza, M. et al (2017). Potential benefits of using vegetable oils in dairy products. Food Science and Technology International. 23(2). pp. 107-115.
6 Roozen, J. (2006). The use of vegetable fats in dairy products. European Journal of Lipid Science and Technology. 108(8). pp. 633-641. 7 Zago, B. et al (2019). Partial replacement of milk fat by vegetable oils in dairy products: a review. Trends in Food Science and Technology. 94. pp. 1-11
8 Artica, L (2016). Queso fresco elaborado con sustitución parcial de aceite de Cucúrbita ficifolia B. “Calabaza” y su evaluación fisicoquímica y sensorial. Prospectiva Universitaria. 12(1). pp. 47-52. https://revistas.uncp.edu.pe/index.php/prospectiva/article/download/454/538/690
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