The food industry, and particularly the dairy sector, is undergoing a significant transformation to keep pace with evolving consumer preferences. The growing popularity of free from dairy products reflects a shift toward healthier options and a stronger demand for products that align with consumers’ ethical, environmental, and dietary values.

In this article we will discuss how the dairy free market has evolved, what options are available on the market and how nuts play a key role in this area. Read on.

What are the key numbers of dairy alternatives market

The plant-based dairy sector is growing rapidly across multiple categories:

• In the U.S., non-milk plant-based dairy alternatives saw a 20% sales increase, reaching $700+ million (by PBFA & The Good Food Institute).
• Plant-based yogurts led the growth with a 56% increase.
• The global plant-based cheese market was valued at $2.43 billion in 2021 and is projected to reach $7.10 billion by 2030, driven by rising veganism and demand for healthier options, especially among millennials.

Although plant-based milk remains the most familiar product, the rapid growth in yogurts and cheeses reflects a broader shift toward dairy-free choices focused on health, sustainability, and ethics.

These shifts in the market are mainly driven by growing consumer concerns about health, ethics, and sustainability, which we’ll explore in more detail below.

• Non-dairy consumers are mainly driving for health benefits and are willing to pay a premium for options that fit their lifestyle (by Innova).
• Brands need to stand out through clean-label innovation: nutrient-rich ingredients, minimal processing, no additives, and a focus on transparency and consumer trust.
• Environmental concerns are now a top global priority, boosting demand for plant-based alternatives seen as more sustainable due to lower carbon footprint and no animal welfare issues.
• While taste and personal health remain key purchase drivers, the positive environmental impact reinforces the appeal of dairy-free products.

What are the main alternative dairy products innovations in the food industry?

The growing demand for plant-based alternatives has driven innovation in the development of vegan dairy products, an ever-expanding category within the food industry. For their formulation, a wide range of plant-based functional ingredients are used to replicate the sensory, nutritional and technological properties of conventional dairy products. 

These are the main raw materials for non-dairy products:

• Nuts and seeds

Ingredients such as almonds, cashews, hazelnuts, sesame and sunflower seeds are essential for their high healthy fat content and creamy texture. Their lipid profile and versatility make them particularly suitable for the production of vegetable drinks, yoghurts and spreadable or fermented cheeses, with good sensory acceptance.

You might be interested in: Success Story – Cashew cheese: The vegan cheese revolution

• Cereals and pseudocereals

Oats, rice or quinoa offer a vegetable base with a neutral taste, smooth texture and good emulsifying capacity. In addition to being less expensive, these ingredients are ideal for vegetable drinks and formulations where lightness and volume are desired without saturating the fat profile.

• Soy

Soy is one of the most complete and efficient ingredients in terms of technology. Its high protein content allows the development of fermented products (such as yoghurts and cheeses) with good structure and stability, as well as being an excellent base for fortified beverages.

• Coconut

Coconut milk, rich in vegetable saturated fats, is an ideal base for products requiring a dense and creamy texture, such as yoghurts, creams, vegetable desserts and spreadable cheeses. Its emulsion stability and thermal behaviour make it a key ingredient in formulations requiring body and creaminess.

In response, dairy producers are expanding their portfolios with free-from dairy alternatives. Despite the wide range of available plant-based ingredients, nut-based options are gaining the most ground across the category.

These plant-based ingredients not only meet the growing demand for lactose-free and vegan-friendly products, but also offer rich textures and delicate, natural flavors that elevate the overall consumption experience.

Nuts: the key ingredient in dairy alternatives innovation

In the search for the perfect ingredient for this growing category, nuts keep rising to the top with each passing year, becoming a driver of innovation at every level. In this article we will take a look at how this segment is growing and which nuts are taking the lead.

Below is an index of nut-based dairy alternatives:

1. 1. Almond-based alternative dairy products
   2. Dairy products made with walnuts
   3. Other nuts

You can read more information in the following article: Innovative solutions with nuts

Main nuts in the development of free from dairy products

Walnuts and almonds are two of the most-used nuts in the formulation of these products, whether due to their organoleptic qualities or to their ability to offer textures or a meatiness that is similar to those of the original products. Below we will go over how these ingredients are being introduced across different segments.

One of the challenges faced by the industry that develops these alternatives is the need to offer consumers the same flavour and texture experiences as conventional dairy products. In order to maintain those sensations, it is necessary to turn to ingredients that effectively substitute the texture and creaminess of milk, such as almond paste.

Almond-based alternative dairy products

Almonds are among the most valued ingredients in the manufacture of lactose-free products in today’s market. Every almond format allows for experimenting with the texture and boosting the flavour. Its most common applications include:

1. 1. • Whole almond as the basis of vegetable beverages. 
      • Almond paste as filling in pies, as an ingredient in ice creams or as an ingredient in beverages, yoghurts and vegetable cheeses. 

This might be of interest to you: Take a look at our pastes catalogue for the food industry

1. 1. • Almond-based vegetable beverages are also quite versatile in offering new flavours and hints to bottled coffee drinks or shakes, and are an ideal ingredient for categories such as cold-pressed juices and coffee.

Advantages of almond milk

Almond milk is one of the oldest beverages of our civilisation. In fact, its history dates back to the 13th century, no less. Nowadays, its demand is increasingly climbing around the world, especially thanks to the growing trend of plant-based diets.

The current popularity of vegetable products has driven dairy alternatives products industry to dive head-first into the development of new product lines aimed at satisfying these new consumer profiles. Here it is worth noting that almond milk formulations can offer some of the lowest fat and sugar contents of all plant-based alternatives and conventional milks – a major concern for younger generations.

Almond-based ice creams

In the ice cream segment, the flavour is the main driver among consumers, though new lactose-free formulations, low-sugar protein-rich offerings and plant-based options that stress the commitment to ethics and sustainability of their manufacturers are also gaining ground.

According to Innova Market Insights, taste and indulgence drive ice cream consumption, while 2 in 10 consumers seek low or reduced sugar options. This is prompting brands to adopt sweetener technologies and offer healthier indulgent products. Claims such as allergen-free, no added sugar, and vegetarian are also on the rise, reflecting growing demand for ethical and health-conscious alternatives.

Don’t miss the article: Ice cream trends for 2025: from veggie to protein-packed flavours

For these types of products, consumers demand a texture that is similar to that of traditional ice creams. Almond paste is used to obtain it, which additionally has a neutral flavour that sits very well with the rest of the ingredients of the recipes, such as toffee or cookie crumbs.

Lastly, diced and chopped almonds boost the flavour when used as toppings in ice creams or yoghurts in general. 

Walnuts

Walnuts have become one of the main ingredients in the dairy alternative vegetable product segment. In addition, thanks to their flavour, they stand out as a source of Omega 3 ALA, which offers new nutritional benefits to consumers. 

Walnuts have the perfect texture, since they are neither too hard nor too soft. Moreover, these nuts also give a crunchier feel to yoghurts and vegan ice creams, boosting their flavour and nutritional benefits.

Other nuts

While almonds and walnuts are the stars of the lactose-free products we can find on the market, they are not the only ones out there. In the last few years, the importance of formulations using cashews, hazelnuts and peanuts has slowly risen. 

In fact, major international brands are launching milks that combine different nuts, as is the case of almond and cashew milks.

These ingredients are gaining more and more visibility in an attempt to surprise consumers or bolster the nutritional value of the product, as is the case of the emergent peanut milk, which can provide more protein than almond in this category.

Itac Profesional, your ally in the development of new lactose-free products

At Itac Professional we are aware of the key role played by nuts in the manufacture of lactose-free preparations. Which is why we offer an assortment of processed forms of nuts to satisfy the needs of the industry. In this regard, manufacturers find in our company an ally for their new product developments in the field of ice creams, beverages, yoghurts and all kinds of sweet frozen foods, innovating in their textures, flavours and visual appeal.

For the manufacture of vegetable beverages we use our whole almonds and pastes, which are also a common ingredient in ice creams and yoghurts. On the other hand, our sticks are a resource used to give texture to different preparations, while the dices and slices act as an excellent topping.

Do you work in the development of alternatives to dairy products? Do you wish to obtain more information about us and our products? Contact our team of professionals. 

Want more information about  our products? Take a look at our nuts catalogue for the food industry.

Sources:

California Almond. The Almond Milk Advantage. 

California Walnut. Walnuts Enhance Dairy, Dairy Alternative Products with Texture, Flavor, Omega-3s

Innova’s Dairy & Dairy Alternatives in Europe report