Table Talk

There's no doubt that plant-based dairy alternatives are booming. In 2021, a Bloomberg Intelligence report estimated that the global market for dairy-alternative milk could grow to more than $60bn by 2030. But this isn’t just about milk, there is dairy-free cheese, ice cream, just about everything, and the market is constantly evolving. Where plant-based dairy was once the preserve of people who identified as vegan, we've long-since moved on to flexitarians. Now sustainability is one of the key factors affecting the products people buy, meaning ever more innovative ways of making alternative dairy products. In this episode of the Food Matters Live podcast, made in partnership with Edlong, we look at where the market is heading, the challenges of making new products that taste and feel like dairy, and the crucial role consumer messaging has to play in the sector's future. With new innovations in cultured, fermented and hybrid products helping meet the demand for sustainable alternatives, how do