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Alternative Dairy Market: Oat Milk Dominance, Precision Fermentation, and Retail Competitive Strategies (2025?2030)
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Published Date: May, 2024
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Report ID: Trend06112563
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Format: Electronic (PDF)
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Number of Pages: 54
Report Overview
The alternative dairy market has matured faster than any other segment of the plant-based industry. This report analyzes the 2025?2030 period, where oat milk dominance is being challenged by molecular dairy. We explore the rise of precision fermentation, a technology using yeast to produce bio-identical whey and casein proteins without the cow. This report details how these proteins allow manufacturers to create plant-based cheeses that finally match the melt and stretch of traditional dairy. The narrative also examines the retail competitive landscape, where private-label offerings from supermarkets are putting price pressure on premium brands. We investigate the role of the Barista Channel as the primary entry point for consumers. From a sustainability perspective, the report compares the water use of different plant sources, highlighting why hemp is gaining favor over almonds. By 2030, alt-dairy will likely be replaced by hybrid dairy, incorporating bio-identical proteins to meet ESG targets.
Table of Contents
1. Fluid Milk Transition; 2. Oat/Almond; 3. Precision Fermentation; 4. Cheese Frontier; 5. Retail Dynamics; 6. Forecast.