Non-dairy creamers are used as lactose free substitutes to dairy creamers that find use in a number of food products such as beverage mixes, processed foods, soup premixes, and other traditionally dairy based products.

Non-dairy creamers are liquidized formulations of spray dried powders that form a cream substitute, upon being mixed with water, with a comparable taste and texture. This product is finding increased application in the food industry such as bakery, desert, and confectionary sectors.

This product can be modified to large degree, attributable to the fact that the product is not dependent on dairy cream content. The ability for customization provides opportunity for versatility in use ranging from food decoration to processing ingredients.

In addition, the scope of using non-dairy creamers for beverages such as coffee and tea are expected to have a significant impact on the growth of the non-dairy creamer market. Other major influencers can include:

  1. Non-dairy creamers are expected to witness heightened demand in the Asia Pacific and South East Asia regions owing to their high consumption of tea. This trend has also increased the demand for coffee mixes, which are making a move on traditional tea-drinking markets. Consequently, instant mix products are gaining global popularity, as manufacturers attempt to widen the consumer base.
  2. Lack of awareness in developing countries, despite the rise in disposable incomes are key factors that are restricting the growth of the non-dairy creamer market. This issue is further compounded as veganism and alternatives to dairy products are not well established in the region. The market is expected to witness incremental growth in these regions in the foreseeable future.

The market for non-dairy creamers are expected to benefit from the fluctuations in prices of milk in regional markets across the globe, which adversely affects the prices of the dairy products. Contrarily, the prices of raw materials for non-dairy creamers such as almond, coconut, and soy remain largely stable and allow for larger scale of production, with the growing population of people suffering from lactose intolerance.

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