Once upon a time there were milk and yogurt for breakfast. The first is mandatory at least until late adolescence, the second for a snack. Other times. Now breakfast is something else and we are witnessing a boom in alternative yoghurts and 'milks', plant-based, vegan, light or high-protein. After the soy milk trend, the yogurt-milk world as an alternative to cow's milk derivatives is crowded. And this has been going on for some time, but the novelty concerns generation Y and especially Z. Among teenagers, the fashion of bowls full of various yoghurts, mixed with granola and fruit in the name of well-being, is going crazy. Healthy breakfast recipes now go crazy on the web where YouTubers show dishes they fill with 'Instagrammable' foods,beautiful to see made with a mix of delicacies in which the share of good fresh and healthy food is fortunately high with cereals, fresh fruit, dried fruit. In fact, the appearance resembles the poké fashion, but everything is combined with breakfast, perhaps vegan and healthy.
According to global market research firm Euromonitor International
, milk replacers are the fastest growing category in the dairy industry
, valued at $ 10 billion globally and up 16% in 2020- 2021. According to analysts, soy drinks are losing ground due to the poor perception of the ingredient by consumers, however
other drinks without milk but similar to it, such as that of almonds, oats, coconuts and even peas, have stimulated the ' innovation with the market. The phenomenon in Italy is surprisingly growing by 50% and non-soy-based milks are up 172% in the last five years.
"Consumers have always prioritized health and well-being in the dairy sector but the pandemic has intensified its focus in 2020. The additional risk posed by obesity and other health conditions with COVID-19 has made the diet a focal point for many people ”comment Euromonitor analysts who foresee further growth in the market and the arrival of additional ingredients such as peas, chickpeas and broad beans, rich in proteins, also mixed with oats or coconut.
“Later on, duckweed or seaweed 'milks' are also expected
and cultured, vegan dairy products will be the most popular breakfast choice in 10 years,” the survey authors conclude.
He started drinking milk plant and 50% of adults choose them to respect the environment by helping to reduce greenhouse gas emissions due instead to the farms of dairy cows, also says in a In England a third of consumers in 2020
again Mintel report entirely dedicated to the phenomenon of the plant milk boom
. Oat milk has become the British's favorite plant-based milk for 'dairy-free' fashion, with sales nearly doubling between 2019 and 2020. Almond milk follows.
Meanwhile, in our supermarkets, the space dedicated to these products increases from month to month: rice, goat and soy milk are now considered classic. To these are added almond, coconut, oat milk; Rice and hazelnut milk and oat milk. Also mixed with cocoa.
What about yogurt?
In addition to the classic cow's milk, whole, skim and fruit milk for the little ones, the offer has exploded on supermarket shelves: meters and meters of refrigerated counters with the 'evolved' in a vegan and fitness key, perhaps called yogurt even if they are not. From
fermented milk kefyr (
also on sale organic enzymes to make it in
a light version, with water,
at home) to
Greek yogurt, sheep, goat, soy
. In the end
the 'hybrid' skyr yogurt
, super protein, made with skim milk and which is actually an old Icelandic dairy product with a texture similar to Greek yogurt, apparently dating back to the Viking age.