表紙
市場調查報告書
商品編碼
975923

乳製品和雞蛋替代品:植物來源和細胞培養消費品展望

Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products

出版日期: | 出版商: Packaged Facts | 英文 214 Pages | 訂單完成後即時交付

價格
  • 全貌
  • 簡介
  • 目錄
簡介

第一個為素食主義者開發的植物來源的乳製品和雞蛋替代品,但是彈性主義者和綜合主義者現在是植物來源的乳製品和雞蛋產品的主要目標市場。健康問題是說服消費者的最大理由之一,他們轉而選擇含有更多植物性食物的飲食,或者減少乳製品和雞蛋的消費並採用更多基於植物的飲食。人們認為,植物乳製品和蛋製品比傳統乳製品和蛋更健康,這正在推動這些替代食品的銷售,以改善飲食。

該報告調查了乳製品和雞蛋代用品市場,並考慮了市場概況/趨勢,市場規模/預測,主要公司以及消費者趨勢/行為/動機。

目錄

第1章執行摘要

  • 主要消費趨勢
  • 素食主義者和素食主義者促進了產品開發,但現在的重點是綜合性和柔韌性主義者
  • 擴大產品陣容並創造新的增長機會
  • 零售和飯店趨勢
  • 範圍

第2章植物性乳製品的概述和趨勢

  • 重點
  • 乾淨標籤的趨勢
  • 乳糖不耐症,食物過敏和易感性
  • 圍繞乳製品和雞蛋的動物福利和環境問題
  • 美國農業部發佈和撤消有關有機牲畜要求的規定
  • 素食主義者,素食主義者,pescatarianism,flexitarian,omniboa的消費者
  • 消費趨勢
  • 傳統乳製品和植物蛋白的混合混合物
  • 小吃趨勢
  • 方便食品可以成為忙碌消費者的最終賣點
  • 促進食物購買和飲食決策的因素
  • 源自植物的動物產品替代品面臨的嚴峻挑戰

第3章:植物來源和實驗室培養的乳製品和蛋製品:市場規模和預測

  • 重點
  • 植物來源的乳製品和蛋製品
    • 範圍
    • 銷售:按產品
    • 植物乳的銷售:按類型
    • 植物乳的銷售:按存儲方式
  • 培養(或基於細胞或實驗室的培養)乳製品和蛋製品
    • 範圍
    • 商業化和消費者招募面臨的挑戰和機遇
    • 市場預測

第4章市場領導者,產品開發和創新

  • 重點
  • 植物來源的乳製品和雞蛋品牌
    • 民族品牌
    • 植物來源的牛奶
    • 自有品牌
    • 原料供應商可以生產植物來源的原料,以供植物來源的食品生產商使用。
    • 乳製品或蛋製品
    • 用清潔的標籤製作植物來源的產品
    • 甜味劑的使用挑戰了消費者對甜味,健康和天然食品的各種需求。
    • 通常避免使用的成分和過敏原通常用於植物來源的乳製品和雞蛋中,或與其他成分接觸
    • 開發新產品以更好地模仿傳統動物產品和工藝
    • 發酵等可用於製造無動物的細胞來源替代品
  • 植物來源的牛奶和雞蛋市場的領導者
    • Blue Diamond Growers
    • Califia Farms
    • Danone North America
    • Hain Celestial (Dream)
    • Follow Your Heart
    • JUST
    • Kite Hill
    • Maple Leaf Foods (Field Roast - Chao Creamery)
    • Miyoko's Creamery
    • Oatly
    • Pacific Foods (Campbell Soup Company)

第5章消費人口統計:誰在使用替代植物的乳製品?亮點

  • 超過1/25的消費者消費源自植物的乳製品
  • 植物乳製品最常見
  • 素食主義者和素食主義者最有可能食用植物來源的乳製品,但同時食用植物來源的乳製品和肉製品有很多重疊之處。
  • Flexitarians和Omniboas構成了最大的消費植物性乳製品的消費者群體
  • 男人更有可能參加
  • 年輕的消費者更有可能消費植物來源的乳製品
  • 家中有兒童是是否有人食用植物來源的乳製品的關鍵指標
  • 已婚或有伴侶的消費者更可能消費植物來源的乳製品
  • 與食用植物性乳製品有關的就業狀況
  • 教育可能是源自植物的乳製品消費的有力指標
  • 少數民族和少數群體可能會食用植物來源的乳製品
  • 城市消費者最有可能消費植物來源的乳製品
  • 區域趨勢表明,源自植物的乳製品的人均消費量是美國西部最高的
  • 高收入消費者最有可能消費植物來源的乳製品

第6章消費乳製品替代品的消費者的心理和動機

  • 一些消費者報告由於冠狀病毒大流行而食用了更多植物來源的乳製品
  • 植物來源的乳製品的消費者通過大流行改變了他們的烹飪和飲食習慣
  • 大多數植物來源的乳製品的消費者都認為這些產品比動物來源的產品更環保,更好。
  • 來自植物的乳製品的消費者更有可能食用健康食品,喜歡製作食品並嘗試新食品。
  • 植物性乳製品的消費者更有動力為更好的產品支付更高的費用
  • 植物性乳製品的消費者更有可能報告影響其飲食的因素
  • 影響人們決定消費植物性乳製品消費者的因素
  • 為何消費者不食用植物來源的乳製品替代品
  • 39%的消費者不吃植物性乳製品,他們願意嘗試這些產品

第7章奶蛋替代餐廳和趨勢

  • 重點
  • 乳製品和雞蛋代用品的最新推出
  • 美國在線雜貨店落後於其他國家,但在營銷新雜貨店以及限時產品和交易方面仍然存在重要的雜貨店增長機會
  • 許多植物來源的乳製品已經與傳統乳製品一起出售了至少10年,但是一些產品在傳統上不被稱為 "植物來源" 。
  • 市場機會:針對兒童和家庭
  • 消費者(DTC)營銷
  • 購物時的重要特徵
  • 消費者購買植物來源的乳製品替代品的地方
  • 餐館趨勢
    • 使用COVID-19擴展外賣和交付
    • 消費者發現進食時很難遵循植物性飲食
    • 消費者認為食品標籤比外出就餐更重要
    • 在餐廳用餐或外賣時的重要功能
    • 餐館中植物來源的乳製品
  • 因流行病而改變購物習慣的消費者
  • 首次使用新技術和訂購方法
  • 消費者使用更方便的訂購方式
  • "良好的食品零售報告" 對零售商在產品關聯,商品銷售和植物衍生替代品營銷方面的排名

第8章包裝趨勢

  • 重點
  • 通過可回收/可持續包裝改善環境狀況
  • 消費者對植物性乳製品包裝的態度
  • 關於食品存儲和食品包裝對購買決策的影響的思考
  • 零售包裝
  • 單份包裝
目錄
Product Code: LA16428571

Although the first plant-based dairy and egg substitutes were developed for vegans, flexitarians and omnivores are now the key target market for plant-based dairy and egg products.

More consumers than ever before want to eat more plant-based foods because:

  • They think products that come from plants are healthier.
  • Ongoing publication of news stories about animal abuse and poor conditions at industrial farms is causing people to think more about where their food comes from and what impact it has on the world and the animals being used.
  • Concerns about climate change are leading consumers to question whether dairy and eggs are part of a sustainable diet.

Health concerns are among the biggest factors in convincing consumers to switch their diets to include more plant-based foods or to reduce dairy and egg consumption and adopt a more plant-forward diet. The perception that plant-based dairy and egg products are healthier than conventional dairy and eggs has driven increased sales of these alternatives among those looking to improve their diet.

Additionally, a number of companies are working on developing cell-based dairy and eggs cultured from proteins present in versions made by animals. However, as of December 2020, only one cell-cultured dairy product is yet available on the U.S. consumer market. As more cultivated products are released, they will remove animals from the equation and create opportunities for consumers to eat dairy and eggs without the animal welfare and environmental impacts of the dairy and egg industry. Nonetheless, there are a number of challenges these products will face going forward.

With a focus on "what's next" and current consumer trends, ‘Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products’ is packed with insights about consumer trends, behavior, and motivations to help food and beverage producers, retailers, packaging companies, foodservice providers, employers, and investors gauge consumer perspectives and find areas for growth in a competitive food and beverage market.

‘Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products’ delivers actionable predictions and recommendations designed to guide food and beverage producers, retailers, and investors in making business decisions by providing data and insights about what consumers want from dairy and egg alternatives and who currently eats plant-based dairy products.

Scope

‘Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products’ is the go-to source for a complete understanding of the U.S. market for plant-based dairy and egg products and the coming market for cell-cultured dairy and eggs. This report combines Packaged Facts' extensive monitoring of the food and beverage market with proprietary surveys, and evaluates current trends and future directions for marketing and retailing, along with consumer patterns during the pandemic and across the broader food and beverage market.

Historical sales of plant-based dairy and egg products are available for 2018 and 2019 as well as forecasts for 2020, 2024, and 2029. Sales are segmented by product (butter; cheese; creamer; eggs; ice cream and other frozen products; ready-to-drink beverages; spreads, dips, sour cream, and sauces; and yogurt). Milk sales are also segmented by type (almond, blends, cashew, coconut, oat, pea, rice, soy, and other), and storage method (refrigerated and shelf stable).

The market for cell-cultured/cultivated/cell-based dairy and egg products is forecast for 2024, 2029, 2034, and 2039.‘Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products’ examines product marketing; company trends, funding, and development of new products; surveys retail channel trends; and analyzes consumer trends and motivations. This report contains dozens of numerical tables and charts, as well as numerous product photographs.

Report Methodology

The information contained in ‘Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products’ was developed from primary and secondary research sources. Primary research includes interviews with food and beverage market experts; participation in and attendance at food industry events; and extensive internet canvassing.

Primary research also includes national online consumer polls of U.S. adult consumers (age 18+) conducted on an ongoing basis by Packaged Facts to analyze attitudes of consumers and their relevant food and beverage preferences.

Supplementing Packaged Facts' exclusive survey is analysis of the 2020 Food & Health Survey conducted by the International Food Information Council, which analyzes consumer food purchase decisions, diet and lifestyle choices, and perception of health benefits in foods.

TABLE OF CONTENTS

CHAPTER 1: EXECUTIVE SUMMARY

  • Key Consumer Trends
  • Vegans & Vegetarians Drove Product Development, but Focus Is Now on Omnivores & Flexitarians
  • Expanding Product Assortment Creating New Opportunities for Growth
  • Retail and Restaurant Trends
  • Scope

CHAPTER 2: PLANT-BASED DAIRY PRODUCT OVERVIEW AND MARKET TRENDS

  • HIGHLIGHTS
  • CLEAN LABEL TRENDS
    • Definition
    • Some Plant-Based Dairy Products Are Shedding the Image of Being Highly Processed
      • Figure 2-1: Plant-Based Yogurt Lists Only Ten Ingredients
      • Figure 2-2: Indulgence Emphasized with Plant-Based Frozen Desserts
  • LACTOSE INTOLERANCE, FOOD ALLERGIES, & SENSITIVITIES
  • ANIMAL WELFARE AND ENVIRONMENTAL ISSUES SURROUNDING DAIRY AND EGGS
    • More Consumers Want Animals Raised for Food to Be Treated Humanely
      • Figure 2-3: Consumer Agreement on Statements About Humane Treatment of Animals Raised for Food, 2017 & 2019 (percent of consumers)
    • Most Consumers Don't Think Animal Welfare Standards Are Upheld, and Understanding of Animal Welfare Claims Is Limited
      • Figure 2-4: Consumer Agreement on Statements About Humane Treatment of Animals Raised for Food, 2019 (percent of consumers)
  • USDA Publishes Then Withdraws Rule on Organic Livestock Requirements
    • Dairy and Egg Agriculture and Environmental Issues Are Intertwined
      • Figure 2-5: Plant-Based Milk Production Has a Significantly Reduced Environmental Impact than Dairy Milk
  • VEGAN, VEGETARIAN, PESCATARIAN, FLEXITARIAN, AND OMNIVORE CONSUMERS
    • Definitions
    • Vegan
    • Vegetarian
    • Pescatarian
    • Flexitarian
    • Omnivore
    • More Than One-Third of Consumers Claim to Primarily Follow a Flexitarian Diet
      • Figure 2-6: Diets/Eating Philosophies Primarily Followed by Consumers, 2020 (percent of consumers)
    • Who Is the Target Audience for Plant-Based Dairy and Egg Alternatives?
  • CONSUMPTION TRENDS
    • Per Capita Consumption of Dairy Products Has Fallen Significantly Over the Past Two Decades, Particularly Due to Decreases in Milk Consumption
      • Figure 2-7: Per Capita Consumption of Dairy Products, 2000-2019 (pounds per capita)
    • COVID-19 Pandemic Affecting Dairy & Alternative Product Sales
    • Household Penetration of Plant-Based Dairy Alternatives
      • Figure 2-8: Household Penetration of Plant-Based Dairy Alternatives, 2019
    • Consumption of Plant-Based Protein Sources and Plant-Based Dairy Has Increased Since 2019, with Curiosity Playing a Role
      • Figure 2-9: Changes to Consumption of Plant-Based Meat and Dairy Alternatives, 2020
    • Consumers Who Are Curious or Novelty Seeking Are Likely to Try Plant-Based Alternatives, Driving Increased Purchases
  • MIXED CONVENTIONAL DAIRY AND PLANT PROTEIN BLENDS
    • Figure 2-10: Blended Milk Features Dairy Milk and Plant-Based Milk Proteins
  • SNACKING TRENDS
    • Figure 2-11: Example of a Plant-Based Cheese Snack Free from the Big Eight Allergens
    • Figure 2-12: Cheese Snacks with Fruit and Nuts
    • Figure 2-13: Cashew Cream Frozen Dessert Special
  • CONVENIENT MEALS CAN BE THE ULTIMATE SELLING POINT FOR BUSY CONSUMERS
    • Frozen Meals Available at Retail
      • Figure 2-14: Representative Prepared Food Varieties with Plant-Based Cheese and Eggs from a Small Brand
      • Figure 2-15: Prepared Foods with Plant-Based Dairy and Eggs from a Large Food Company
    • Online Delivery Services Offer Fully Prepared Plant-Based Meals
      • Figure 2-16: Vegan Prepared Foods Available from a Meal Delivery Service
      • Figure 2-17: Plant-Based Cheese Sauce Used in Meals Delivered Directly to Consumers
  • DRIVERS OF FOOD PURCHASE & DIET DECISIONS
    • Figure 2-18: Drivers of Food Purchase Decisions over the Last 10 Years, 2010-2020
    • More Than Half of Consumers Say Healthfulness Matters More to Them Now When Deciding on Foods to Buy
      • Figure 2-19: Changes to the Importance of Drivers of Food Purchase Decisions over the Last 10 Years, 2010-2020
    • Half of Consumers Say Whether a Food Is Processed Affects Purchasing Decisions
      • Figure 2-20: Impact of Whether a Food Is Considered to Be Processed, 2010 vs. 2020
    • A Majority of Consumers Want to Know Where Food Comes from
      • Figure 2-21: Influence of Food Production Factors, 2020
    • Sustainability Is Important to Many Consumers
      • Figure 2-22: Importance of Sustainability When Purchasing Food Products, 2020
    • Most Consumers Think Knowing Whether Food Choices Are Environmentally Sustainable Is Hard
      • Figure 2-23: Difficulty in Knowing Whether Food Choices Are Sustainable, 2020
    • Most People Who Have Made a Dietary Change in the Past Six Months Are Changing the Types or Amount of Foods They Eat
      • Figure 2-24: Changes Made to Improve Healthfulness of Diet, 2020
  • PLANT-BASED SUBSTITUTES FOR ANIMAL PRODUCTS FACING DEFINITIONAL CHALLENGES

CHAPTER 3: PLANT-BASED AND LAB-CULTURED DAIRY & EGG PRODUCTS: MARKET SIZE AND FORECAST

  • HIGHLIGHTS
  • PLANT-BASED DAIRY & EGG PRODUCTS
    • Scope
    • Sales by Product
      • Table 3-1: Plant-Based Dairy & Egg Sales by Product, 2018-2020E, 2024P, 2029P (million dollars)
    • Plant-Based Milk Sales by Type
      • Table 3-2: Plant-Based Milk Sales by Form, 2018-2020E, 2024P, 2029P (million dollars)
    • Plant-Based Milk Sales by Storage Method
      • Table 3-3: Plant-Based Milk Sales by Storage Method, 2018-2020E, 2024P, 2029P (million dollars)
  • CULTIVATED (OR CELL-BASED OR LAB-CULTURED) DAIRY AND EGG PRODUCTS
    • Scope
    • Challenges and Opportunities for Commercialization and Consumer Adoption
      • Figure 3-1: Will Consumers Consider Cultivated Products to Be "Real"? Cultivated Dairy Companies Think So.
    • Market Forecast
      • Table 3-4: Cultivated/Cell-Based/Lab-Cultured Dairy and Egg Sales, 2020, 2024P, 2029P, 2034P, 2039P(million dollars)

CHAPTER 4: MARKET LEADERS, PRODUCT DEVELOPMENT, & INNOVATIONS

  • HIGHLIGHTS
  • PLANT-BASED DAIRY AND EGG BRANDS
    • National Brands
      • Figure 4-1: Impacts of Animal Agriculture and Virgin Plastic Examined as a Reason for Switching to
    • Plant-Based Milk
      • Table 4-1: Select Plant-Based Dairy & Egg Companies/Brands by Products Offered and Founding Date
    • Private Label Brands
      • Figure 4-2: Plant-Based Macaroni and Cheese Private Label Brand
      • Table 4-2: Select Plant-Based Dairy Private Label Brands/Retailers by Products Offered
  • INCUBATORS AND VENTURE CAPITAL FUNDS HELPING STARTUP COMPANIES DEVELOP NEW PROTEINS
    • Table 4-3: Select Incubators & Venture Capital Funds Active in the Alternative Protein Space
  • FUNDING FOR PLANT-BASED DAIRY & EGG COMPANIES
    • Table 4-4: Investment in Select Plant-Based Dairy, Egg, & Ingredient Companies by Number of Funding Rounds and Latest Funding Round (million dollars)
  • FUNDING FOR CULTIVATED/CELL-BASED/ANIMAL-FREE DAIRY AND EGG COMPANIES
    • Table 4-5: Investment in Select Cultivated Dairy & Egg Companies by Number of Funding Rounds and Latest Funding Round (million dollars)
  • BIG DAIRY COMPANIES MOVING INTO PLANT PROTEINS
    • Figure 4-3: Representative Plant-Based Dairy Branded Products from WhiteWave Foods Acquired by Danone
  • COMPARISON OF NUTRITION INFORMATION OF PLANT-BASED MILKS
    • Table 4-6: Comparison of Nutrition Information of Select Plant-Based Milks, 2020
  • INGREDIENTS
    • Ingredient Suppliers May Make Plant-Based Ingredients Used by Food Producers in Plant-Based
    • Dairy or Egg Products
      • Figure 4-4: Plant-Based Ingredient Company Making Plant-Based Dairy Better Tasting
    • Making Plant-Based Products with a Cleaner Label
      • Figure 4-5: Plant-Based Patents
      • Figure 4-6: Plant-Based Milk Shows a Long List of Ingredients, Including Those Perceived as Undesirable
      • Figure 4-7: Simple Plant-Based Milks with as Few as Two Ingredients
      • Figure 4-8: Plant-Based Yogurt with Few Ingredients and a Clean Label
    • Sweetener Use Is Challenging to Appeal to Various Consumer Desires for Sweetness, Health, and Natural Foods
      • Figure 4-9: Use of Natural Alternative Sweeteners in Plant-Based Beverages with an Organic Seal
    • Commonly Avoided Ingredients and Allergens Are Often Used in Plant-Based Dairy and Eggs or Come into Contact with Other Ingredients
      • Figure 4-10: Many Plant-Based Products Focused on Nutrition Have Common Allergens as a Base Ingredient
    • New Products Are Being Developed to Better Mimic Conventional Animal Products, and Processes
    • Such as Fermentation Can Be Used to Make Cell-Based Alternatives Without the Animal
  • PLANT-BASED DAIRY & EGG MARKET LEADERS OF NOTE
    • Blue Diamond Growers
      • Figure 4-11: New Flavor of Plant-Based Creamer Released in 2020
    • Califia Farms
      • Figure 4-12: Califia Farms Is Expanding Distribution of 'The Plant Butter of Your Dreams" Nationally
    • Danone North America
      • Figure 4-13: New Limited Edition Seasonal Flavors Released for 2020 Holiday Season
    • Hain Celestial (Dream)
      • Figure 4-14: Representative Plant-Based Dairy Products Sold Under the DREAM Brand
    • Follow Your Heart
      • Figure 4-15: Launch of New Plant-Based Cheese with Follow Your Heart Partnership
    • JUST
      • Figure 4-16: Just Egg Plant-Based Scramble Cooked in a Skillet
    • Kite Hill
      • Figure 4-17: Creamy Plant-Based Butter Alternative Released at Whole Foods and Target in 2020
    • Maple Leaf Foods (Field Roast - Chao Creamery)
      • Figure 4-18: First Ever Cheese Block Made with Chao Tofu
    • Miyoko's Creamery
      • Figure 4-19: Artisan Plant-Based Cheese Promotes Its Premium Image by Specifying It Is "Crafted in Wine Country"
    • Oatly
      • Figure 4-20: Six-Pack of Oat Milk Sold Online for Home Delivery
    • Pacific Foods (Campbell Soup Company)
      • Figure 4-21: Brand Campaign Promotes Products with "Farm to Table" Advertisement

CHAPTER 5: CONSUMER DEMOGRAPHICS: WHO EATS PLANT-BASED DAIRY ALTERNATIVES? HIGHLIGHTS

  • MORE THAN TWO-FIFTHS OF CONSUMERS EAT PLANT-BASED DAIRY PRODUCTS
    • Figure 5-1: Consumers Who Eat Plant-Based Dairy Products, 2020 (percent of consumers)
  • PLANT-BASED MILK PRODUCTS ARE THE MOST COMMONLY CONSUMED
    • Table 5-1: Types of Plant-Based Dairy Alternatives Eaten/Drunk by Consumers (percent of consumers)
  • VEGANS AND VEGETARIANS ARE MOST LIKELY TO EAT PLANT-BASED DAIRY PRODUCTS, WHILE THERE IS MUCH OVERLAP WITH EATING BOTH PLANT-BASED DAIRY AND MEAT PRODUCTS
    • Table 5-2: Consumption of Plant-Based Dairy Alternatives by Consumers with Different Eating Philosophies (percent of consumers)
  • FLEXITARIANS AND OMNIVORES MAKE UP THE LARGEST GROUPS OF CONSUMERS WHO EAT PLANT-BASED DAIRY PRODUCTS
    • Figure 5-2: Consumers Who Eat Plant-Based Dairy by Eating Philosophy/Diet, 2020 (percent of consumers)
  • MEN ARE MORE LIKELY TO PARTAKE
    • Table 5-3: Consumers Who Eat Plant-Based Dairy by Gender, 2020 (percent of consumers)
    • Figure 5-3: Consumers Who Eat Plant-Based Dairy Products by Gender, 2020 (percent of plant-baseddairy eaters)
  • YOUNGER CONSUMERS ARE MUCH MORE LIKELY TO EAT PLANT-BASED DAIRY
    • Table 5-4: Consumers Who Eat Plant-Based Dairy by Age Bracket, 2020 (percent of consumers)
    • Figure 5-4: Consumers Who Eat Plant-Based Dairy by Age Bracket, 2020 (percent of plant-based dairy eaters)
  • THE PRESENCE OF CHILDREN IN THE HOUSEHOLD IS A MAJOR INDICATOR OF WHETHER SOMEONE CONSUMES PLANTBASED DAIRY
    • Table 5-5: Consumers Who Eat Plant-Based Dairy by Presence of Children in the Household and Age Bracket of Children, 2020 (percent of consumers)
    • Figure 5-5: Consumers Who Eat Plant-Based Dairy by Presence of Children in the Household, 2020(percent of plant-based dairy eaters)
    • Figure 5-6: Consumers Who Eat Plant-Based Dairy by Age of Children in the Household, 2020 (percent of plant-based dairy eaters with children)
  • CONSUMERS WHO ARE MARRIED OR PARTNERED ARE MORE LIKELY TO EAT PLANT-BASED DAIRY PRODUCTS
    • Table 5-6: Consumers Who Eat Plant-Based Dairy by Relationship Status, 2020 (percent of consumers)
    • Figure 5-7: Consumers Who Eat Plant-Based Dairy by Relationship Status, 2020 (percent of plantbased dairy eaters)
  • EMPLOYMENT STATUS ALSO RELATED TO PLANT-BASED DAIRY CONSUMPTION
    • Table 5-7: Consumers Who Eat Plant-Based Dairy by Employment Status, 2020 (percent of consumers)
    • Figure 5-8: Consumers Who Eat Plant-Based Dairy by Employment Status, 2020 (percent of plantbased dairy eaters)
  • EDUCATIONAL ATTAINMENT CAN BE A STRONG INDICATOR OF PLANT-BASED DAIRY CONSUMPTION
    • Table 5-8: Consumers Who Eat Plant-Based Dairy by Educational Attainment, 2020 (percent of consumers)
    • Figure 5-9: Consumers Who Eat Plant-Based Dairy by Educational Attainment, 2020 (percent of plantbased dairy eaters)
  • MINORITY RACIAL AND ETHNIC GROUPS ARE MORE LIKELY TO EAT PLANT-BASED DAIRY
    • Table 5-9: Consumers Who Eat Plant-Based Dairy by Race/Ethnicity, 2020 (percent of consumers)
    • Figure 5-10: Consumers Who Eat Plant-Based Dairy by Race/Ethnicity, 2020 (percent of plant-based dairy eaters)
  • URBAN CONSUMERS ARE MOST LIKELY TO EAT PLANT-BASED DAIRY
    • Table 5-10: Consumers Who Eat Plant-Based Dairy by Urban, Suburban/Exurban, and Rural Environment, 2020 (percent of consumers)
    • Figure 5-11: Consumers Who Eat Plant-Based Dairy by Urban, Suburban/Exurban, and Rural Environment, 2020 (percent of plant-based dairy eaters)
  • REGIONAL TRENDS SHOW PLANT-BASED DAIRY CONSUMPTION PER CAPITA IS HIGHEST IN THE WESTERN U.S.
    • Table 5-11: Consumers Who Eat Plant-Based Dairy by U.S. Region, 2020 (percent of consumers)
    • Figure 5-12: Consumers Who Eat Plant-Based Dairy by U.S. Region, 2020 (percent of plant-based dairy eaters)
  • HIGHER INCOME CONSUMERS ARE MOST LIKELY TO EAT PLANT-BASED DAIRY PRODUCTS
    • Table 5-12: Consumers Who Eat Plant-Based Dairy by Household Income Bracket, 2020 (percent of consumers)
    • Figure 5-13: Consumers Who Eat Plant-Based Dairy by Household Income Bracket, 2020 (percent of plant-based dairy eaters)

CHAPTER 6: CONSUMER PSYCHOGRAPHICS & MOTIVATIONS FOR EATING DAIRY ALTERNATIVES

  • HIGHLIGHTS SOME CONSUMERS REPORT EATING MORE PLANT-BASED DAIRY PRODUCTS BECAUSE OF THE CORONAVIRUS PANDEMIC
    • Table 6-1: Agreement with the Statement "I am eating or drinking more plant-based dairy products because of the coronavirus pandemic", 2020 (percent of consumers)
  • PLANT-BASED DAIRY CONSUMERS ARE CHANGING THEIR COOKING AND EATING HABITS BECAUSE OF THE PANDEMIC
    • Table 6-2: Agreement on Statements About Changes to Cooking and Eating Habits During the Pandemic, 2020 (percent of plant-based dairy consumers)
  • MOST PLANT-BASED DAIRY CONSUMERS THINK THESE PRODUCTS ARE HEALTHIER AND BETTER FOR THE ENVIRONMENT THAN ANIMAL-BASED PRODUCTS
    • Table 6-3: Agreement on Statements About Plant-Based Dairy Products Compared to Animal-Based Products, 2020 (percent of plant-based dairy consumers)
  • PLANT-BASED DAIRY CONSUMERS ARE MORE LIKELY TO EAT HEALTHY FOODS, TO ENJOY MAKING FOOD, AND TO BE OPEN TO TRYING NEW FOODS
    • Table 6-4: Opinions on Diet, Cooking, and Trying New Foods, All Consumers vs. Plant-Based Dairy Eaters, 2020 (any agree)
  • WILLINGNESS TO PAY MORE FOR BETTER PRODUCTS INCREASES AMONG PLANT-BASED DAIRY CONSUMERS
    • Table 6-5: Willingness to Pay More for Food Characteristics, All Consumers vs. Plant-Based Dairy Eaters, 2020 (any agree)
  • PLANT-BASED DAIRY CONSUMERS MORE LIKELY TO REPORT FACTORS AFFECTING THEIR DIET
    • Table 6-6: Factors Strongly or Somewhat Affecting Diets, All Consumers vs. Plant-Based Dairy Eaters,2020 (percent of consumers)
  • FACTORS AFFECTING ONE'S DECISION TO CONSUME PLANT-BASED DAIRY ALTERNATIVES
    • Table 6-7: Factors Strongly or Somewhat Affecting the Choice to Consume Plant-Based Dairy Alternatives, 2020 (percent of plant-based dairy consumers)
  • REASONS CONSUMERS DO NOT EAT PLANT-BASED DAIRY ALTERNATIVES
    • Table 6-8: Reasons for Not Consuming Plant-Based Dairy Alternatives, 2020 (percent of consumers who do not eat plant-based dairy products)
  • 39% OF CONSUMERS WHO DON'T EAT PLANT-BASED DAIRY ARE OPEN TO TRYING THESE PRODUCTS
    • Figure 6-1: Openness to Trying a Plant-Based Dairy Alternative, 2020 (percent of consumers who do not eat plant-based dairy products)

CHAPTER 7: DAIRY & EGG ALTERNATIVE RESTAURANT AND RETAIL TRENDS

  • HIGHLIGHTS
  • RECENT DAIRY & EGG ALTERNATIVE PRODUCT LAUNCHES
    • Figure 7-1: Plant-Based Cheese with the "Same Creamy Texture and Perfect Gooey Melt"
    • Figure 7-2: Plant-Based Holiday Cheese Platter Now Available
    • Figure 7-3: Plant-Based Cream Cheese Spread Available in Multiple Flavors
    • Figure 7-4: Plant-Based Milk Launch Designed to Have the Look, Taste, and Function of Real Milk
    • Figure 7-5: New Formulation of Plant-Based Egg Is Ready for the Toaster
    • Figure 7-6: New Plant-Based Egg Powder Replaces Eggs in Foodservice and Manufacturing
    • Applications
      • Figure 7-7: New Liquid Plant-Based Egg Available in the U.K.
      • Figure 7-8: Organic Plant-Based Yogurt Alternative Made with Coconut
      • Figure 7-9: Niche Butter Alternative Is the First of Its Kind
      • Figure 7-10: Improved Formulation of Plant-Based Ice Cream with Fewer Calories Than Real Dairy
      • Figure 7-11: Commercially Available Real Dairy Ice Cream Made Without Cows
  • U.S. ONLINE GROCERY SHOPPING WELL BEHIND OTHER COUNTRIES, BUT THERE ARE OPPORTUNITIES FOR GROWTH GROCERY CIRCULARS CONTINUE TO BE IMPORTANT IN MARKETING NEW OR LIMITED-TIME PRODUCTS AND DEALS
    • Figure 7-12: Plant-Based Dairy Products Advertised in ALDI Circular
    • Figure 7-13: Plant-Based Dairy Products Promoted Alongside Dairy and Frozen Foods
  • MANY PLANT-BASED DAIRY PRODUCTS HAVE BEEN SOLD ALONGSIDE CONVENTIONAL DAIRY FOR AT LEAST A DECADE, BUT SOME DO NOT TRADITIONALLY CALL THEMSELVES "PLANT-BASED"
    • Figure 7-14: Long-Available Dairy Substitutes Do Not Use "Plant-Based" Claims When Promoted with Dairy Products
    • Figure 7-15: Newer Product Introductions in Dairy Alternatives Are Also Featured with Conventional Dairy Products
  • OPPORTUNITY: TARGETING FAMILIES WITH CHILDREN
    • Figure 7-16: Plant-Based Milk Developed with Kids in Mind
    • Figure 7-17: Plant-Based Yogurt Features Children's Characters and No Added Sugar to Appeal to Choosy Parents
  • DIRECT-TO-CONSUMER (DTC) MARKETING
    • Figure 7-18: Plant-Based Cheese Available Online in Product Bundles for Home Delivery
  • CHARACTERISTICS IMPORTANT WHEN GROCERY SHOPPING
    • Figure 7-19: Importance of Characteristics When Shopping for Groceries, 2020 (percent of all consumers vs. plant-based dairy consumers)
    • Figure 7-20: Importance of Other Characteristics When Shopping for Groceries, 2020 (percent of all consumers vs. plant-based dairy consumers)
  • WHERE CONSUMERS BUY PLANT-BASED DAIRY ALTERNATIVES
    • Table 7-1: Types of Stores Where Consumers Buy Plant-Based Dairy Alternatives, 2020 (percent of plant-based dairy consumers)
  • RESTAURANT TRENDS
    • Carryout & Delivery Expanding Due to COVID-19
    • Consumers Think It Is Difficult to Follow a Plant-Based Diet While Eating Out
      • Figure 7-21: Consumer Response to Difficulty of Following Plant-Based Diets in Different Scenarios,2019 (percent of consumers)
    • Consumers Think Food Labeling Is More Important When Shopping Than When Eating Out
      • Figure 7-22: Influential Labels When Purchasing Food, 2019 (percent of consumers)
      • Figure 7-23: Influential Labels When Purchasing Food, 2020
    • Characteristics Important When Eating at Restaurants and Getting Takeout
      • Figure 7-24: Importance of Characteristics When Eating at a Restaurant/Getting Takeout, 2020(percent of all consumers vs. plant-based dairy consumers)
    • Plant-Based Dairy Products in Restaurants
      • Figure 7-25: Plant-Based Ice Cream at Frozen Yogurt Chain
      • Figure 7-26: Plant-Based Milk and Creamer Often Available at Coffee Chains
      • Figure 7-27: New Vegan Breakfast Sandwich Features Plant-Based Meat, Cheese, and Egg
  • CONSUMERS CHANGING SHOPPING HABITS IN RESPONSE TO THE PANDEMIC
    • Table 7-2: Coronavirus Changes to Shopping Behavior: "Because of the coronavirus, I am..." (Agree)(percent of consumers)
  • FIRST TIME USE OF NEW TECHNOLOGIES AND ORDER METHODS
    • Table 7-3: Coronavirus Changes to Shopping Behavior: "Because of the coronavirus, I have for the firsttime used..." (percent of consumers)
  • CONSUMERS ARE USING CONVENIENT ORDER METHODS MORE
    • Table 7-4: Coronavirus Changes to Shopping Behavior: "Because of the coronavirus, I am using..." (percent of consumers)
  • THE "GOOD FOOD RETAIL REPORT" RANKS RETAILERS ON PRODUCT ASSORTMENT, MERCHANDISING, AND MARKETING OF PLANT-BASED ALTERNATIVES
    • Figure 7:-28 Whole Foods Offers a Number of Vegan Baked Goods and Prepared Foods In-Store

CHAPTER 8: PACKAGING TRENDS

  • HIGHLIGHTS
  • IMPROVING ENVIRONMENTAL PROFILES BY USING RECYCLABLE/SUSTAINABLE PACKAGING
  • ATTITUDES ON PACKAGING AMONG PLANT-BASED DAIRY CONSUMERS
    • Table 8-1: Consumer Packaging Preferences, 2020 (percent of consumers)
  • THOUGHTS ON FOOD PRESERVATION AND FOOD PACKAGING EFFECTS ON PURCHASING DECISIONS
    • Table 8-2: Consumer Thoughts on Food Preservation and Food Packaging Effects on Purchasing Decisions (percent of consumers)
  • RETAIL-READY PACKAGING
    • Figure 8-1: Plant-Based Dairy Substitutes Displayed in Retail-Ready Packaging in a Freezer
  • SINGLE-SERVE PACKAGING
    • Figure 8-2: Non-Dairy Ice Cream Bars with "100% Indulgence"
    • Figure 8-3: Single-Serve Plant-Based Milk Convenient for Packed Lunches and On-the-Go Consumption
    • Figure 8-4: Single-Serve Plant-Based Snacks Available for Online Purchase