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