The alt-dairy market has made great progress in recent years. Traditional culturing methods and modern, cutting-edge fermentation technologies are at the forefront of new product development across categories like plant-based cheese, yogurt and milk alternatives. In this roundtable feature, some of the industry’s key players share their thoughts on the big trends for the year ahead as plant-based dairy continues to whip up innovation.

Catherine Bayard, global product manager for Plant Attitude, Givaudan

According to Straits Research, the dairy alternatives market is predicted to hit $92.53 billion by 2033. In 2025 and beyond, consumers are seeking more than just plant-based alternatives – they want delicious, nutritious, next-generation products. In 2026, the protein fortification trend will continue to grow.

Industry players must ensure that they create nutritious offerings that still offer the creamy, rich indulgence of traditional, high-protein dairy products consumers love. For example, consumers might buy Greek yogurt not only because of the protein content but because it feels sumptuous, like a treat, so maintaining that mouthfeel is key.

As protein fortification becomes a priority in multiple food categories, the plant-based cheese sector faces a distinct challenge. While this market is developing, it still has very little protein compared to real cheese: many products, especially those based on starch and fats, currently deliver less than 5% protein, significantly lower than traditional cheese. Increasing plant protein content above this threshold has been hindered by sensory limitations and functional constraints, including undesirable flavour notes, textural changes and reduced consumer acceptance.

Research teams must apply flavour science and formulation expertise to address these barriers. By analysing ingredient behaviour within complex matrices, studying multiple protein sources and developing targeted taste solutions, they can mitigate off-notes while improving mouthfeel in products containing 8–20% protein.

This evidence-based approach enables manufacturers to meet ever-rising nutritional targets without compromising on the sensory qualities critical to consumer preference – supporting the development of plant-based cheeses with balanced nutrition and desirable sensory profiles.

Tom Kerr, head of category management and commercial planning for plant-based, Danone UK and Ireland

As we look ahead to 2026, one of the most exciting shifts in plant-based is how new flavours and formats are helping it become part of everyday moments, with coffee standing out as a key space for innovation. As flexitarian lifestyles grow, so do expectations around nutrition, taste and texture.

There’s a growing trend around café culture at home, with more people recreating premium experiences in their own kitchens. This is driving demand for flavour innovation in milk alternatives that blend indulgence, wellness and convenience. Whether it’s cinnamon roll, caramel, coconut or vanilla, the growing range of barista flavours is becoming a popular way to elevate the coffee moment.

Plant-based is no longer just a dietary choice, it’s a lifestyle, with over half of UK households having purchased from the category in the past five years. That’s why it’s the small moments, like a morning coffee, that present the greatest opportunity for innovation to shape the future of the category.

Philip Rayner, managing director, Glebe Farm Foods

As plant-based milk continues to evolve from niche to mainstream, consumers are becoming increasingly label-savvy, paying closer attention to not just what’s in their oat drink, but why it’s there. Shoppers today want clarity on ingredients, provenance and nutritional benefits, favouring simple, functional products that state exactly where they come from.

While clean label formulations remain a shopper priority, there’s a growing expectation for plant-based alternatives to deliver as much nutrition as dairy. This is driving a wave of innovation around purposeful fortification – the thoughtful addition of vitamins and minerals such as calcium, B12 and iodine to support everyday wellbeing.

Consumers want to feel confident that every ingredient serves a purpose. Transparency and trust are key – people value knowing where their oats come from and how each element contributes to their health. As we move into 2026, this balance of clarity and functionality will shape the next phase of plant-based dairy alternatives.

Lawrence Moore, commercial director, Oato

In 2026, I expect to see further ingredient diversification and wider consumer adoption of plant-based milk alternatives. Once reserved for vegans or those with lactose intolerance, plant-based milk alternatives are now afforded ample supermarket shelf space and grace almost every coffee counter, and for good reason.

Health-conscious consumers are discovering the advantages of unsweetened, fortified options like oat, soy, almond, and even pea and potato ‘milks’: they are typically lower in saturated fat and calories, free of cholesterol and often boosted with vital nutrients such as calcium, vitamins D and B12.

Appeal extends to the environmentally conscious, too. Producing plant-based milks can emit a relatively low carbon footprint, use less water and land. Of course, there is wide variation in manufacturing practice, and it would be erroneous to assume all plant-based milks are beyond reproach when it comes to sustainability. But oat drinks can be sustainably produced with solar power, local sourcing, kerbside recyclable packaging and reduced environmental impact.

Market data underscores the trend of plant-based milk adoption: around a third of UK households buy plant-based drinks each year, spanning all age groups and backgrounds. Many are motivated by wellness, taste, variety or ethical concerns. Brands are responding with organic, simple ingredient decks and vitamin-enriched lines, as well as environmental certifications and transparent sourcing.

The changing nature of the consumer is where the category will show resilience. It is no longer an ‘either/or’ for many people. It’s a choice, based upon taste, texture, diet, value, veganism, trend and plenty more. A younger audience (sub-45) shows wider adoption of plant-based drinks, unlikely to change from what are now dietary staples for many.

Henry Firth and Ian Theasby, co-founders, Bosh!

The plant-based cheese category has evolved quickly and will continue to do so in 2026. Early versions often struggled with taste and nutrition, but the latest generation is cleaner, more balanced and much closer to the real thing.

Fermentation, improved protein technology and the use of artificial intelligence to accelerate experimentation are transforming the space, helping brands deliver the melt, stretch and richness people expect from dairy cheese.

Fortification is also improving, with added calcium, iodine and B12 making these products nutritionally credible as well as delicious. For many, cheese remains the final barrier to going fully plant-based. That’s beginning to change. One stand-out example is Climax Foods (now rebranded to Bettani Farms), a US-based producer creating exceptional cheeses that could help redefine the category. Innovation like this will move plant-based cheese from compromise to mainstream choice in the coming years.

Toby Weedon, barista development director at Oatly

Global flavours were identified as one of the top trends in our recently published Future of Taste report. We’ve discovered there’s a whole new world out there when it comes to flavour innovation in alt-dairy and barista beverages, and what’s next in store for our palettes.

Amongst many of the trends we identified (fibre, conscious indulgence and the future of matcha to name a few), it’s exciting to see that there’s a real international exchange of flavour taking place.

‘Matcha mania’ opened the floodgates for a broader shift in global tastes, especially in the West. We’re already seeing a myriad of specialist East and Southeast Asian ingredients appearing on menus worldwide – from calamansi to ube, pandan to osmanthus, the list of fruits, vegetables and herbs set to take our palettes by storm in the coming years is long and bursting with colour. This has been reflected in plant-based dairy alternatives, with new matcha-flavoured milk alternatives generating buzz as they hit the market in 2025.

One thing’s certain: the flavour landscape is evolving fast. And as the global centre of taste tilts eastward, expect even more bold, unexpected ingredients from across Asia to shape the next chapter of plant-based dairy innovation.