Allergies to dairy products, including milk, are among the top food allergies that consumers worldwide experience. There are 32 million allergy sufferers in the U.S. alone, 4.7 million of whom have a severe milk allergy. Furthermore, it is predicted that 70 percent of adults globally have displayed lactose intolerance in some way. As a result, significant players in the dairy business must develop new products that satisfy consumer demands.
The market worth of plant-based milk in 2021 was $35 billion USD, and it is predicted to grow to $123.1 billion USD by 2030.1 Since the 1980s, low-lactose products have been accessible. However, there has been an increase in interest in plant-based dairy substitutes in recent years. Some of this need has originated from those with lactose intolerance or dairy allergies. However, as consumers read food labels and consider the ethical and environmental implications of their diet preferences, plant-based milk has emerged as a desirable substitute for conventional dairy goods.