The Cream of the Crop: Plant-Based vs. Fermentation-Based Dairy

The dairy business is responsible for 2.9 percent of all human-caused greenhouse gas emissions. In addition, milk has the highest water footprint of all foods, requiring 628 liters of water for every liter consumed.  

This makes milk the worst polluter of freshwater. These figures have sparked R&D initiatives to discover environmentally friendly, long-lasting dairy substitutes that satisfy the rising demand for vegan goods.  

Although plant-based substitutes have historically dominated this sector, new technologies like precise fermentation are gaining ground quickly. 

Fermentation-based dairy alternatives are another exciting option. These products are created by fermenting microorganisms to transform plant-based ingredients into dairy-like products.  

Here are some reasons to consider fermentation-based dairy: 

1. Authentic Taste and Texture: Fermentation can mimic the taste and texture of traditional dairy products more closely than some plant-based options. This can be appealing to consumers who are looking for a more authentic dairy experience.
2. Probiotic Benefits: Fermented dairy products often contain beneficial probiotics that can promote gut health. This health benefit can be a selling point for your products.
3. Clean-Label Ingredients: Fermentation-based dairy alternatives can be made with clean-label ingredients, which is a growing trend in the food industry. This means fewer additives and preservatives, which can attract health-conscious consumers.
4. Cultural Significance: Fermented dairy products, such as yogurt and kefir, have cultural significance in many cuisines. Offering fermented alternatives allows you to tap into this cultural connection and appeal to a broader audience.