date:Oct 18, 2019
The use of alternative sources of protein such as soy, almond, oat, pea and rice has been growing at a rapid pace in recent years as consumers gravitate towards products that are seen as more planet-friendly than animal-based as well as offering equal or superior nutrition. Globally, consumers are increasing their consumption of dairy alternatives such as spoonable non-dairy yogurt, dairy-alternative drinks, non-dairy cheese, ice cream and spreads. The hunger for non-dairy alternatives has giv