Coming to grocery shelves in 2019: Pea protein and banana milk
The dairy-free yogurt category will continue to experience significant growth. In 2019, you’ll see a wider selection of yogurt alternatives made from peas, soy, coconut, almonds, cashews and more.
CHRISTY BRISSETTE: ‘Banana milk, cassava flour and pea yogurt may sound exotic are going to be in your shopping cart in 2019… As consumers look for more creative and convenient ways to enjoy a plant-based diet, we’re going to see more products in that category… Consumers are craving more plant-based foods for their health and a desire to help the environment…
People who prefer plant-based protein would like higher amounts that are quick and easy to prepare and eat. Vegetarian Traveler has introduced portable, shelf-stable blends of roasted peas, soybeans and chickpeas to easily add 15 to 17 grams of protein to salads, stir-fries and more…
Dairy-free milk alternatives such as almond milk, oat milk and pea milk continue to be popular… In 2019, banana milk will be a top choice. Not only is banana milk naturally sweet, meaning there’s no added sugars, a cup of banana milk has as much potassium as a small banana. Brands such as Mooala Bananamilk are also going to be fortified with calcium to match the amount in cow’s milk.
The dairy-free yogurt category will continue to experience significant growth this year, according to a market research report from Packaged Facts. In 2019, you’ll see a wider selection of yogurt alternatives made from peas, soy, coconut, almonds, cashews and more…
Companies such as Dr. Praeger’s have created protein-rich veggie burgers, nuggets and meatless sausage by using pea protein, along with other simple ingredients such as vegetables and avocado oil. Their All American Veggie Burger serves up an impressive 28 grams of protein and four grams of fiber’. SOURCE…
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