116: What next for dairy-free? A look at how dairy-free alternatives will develop in the years ahead

<div>Plant-based dairy continues to surge. The key motivators of dairy-free diets include health reasons (allergens, lactose intolerance, digestive discomfort), animal welfare, and environmental concerns. However, many omnivores are also attracted to dairy-free options because they want to try and experience something new. How are dairy-free producers reacting to the potential of this growing market?<br> <br> To answer this we're joined by the experts from Cargill once again, who give us their unique insight into the state of the current dairy-free market, and where they see the greatest potential for future NPD and growth. What are the challenges of replacing dairy in products, what products are capturing the most attention from consumers right now, and what will the space look like in the future? Join host Stefan Gates to find out.<br> <br> <strong>About our panel<br> </strong><br> <strong>Matthias Bourdeau, Marketing Manager Texturizers, Cargill Starches, Sweeteners and Texturizers Europe<br> </strong> <br> Working for the Nielsen Company and other research agencies, Matthias gained over 10 years of experience in consulting packaged food and beverage manufacturers across Europe and Africa on marketing their products in retail. Since joining Cargill’s Starches, Sweeteners and Specialties Business Marketing team three years ago, he supports new product launches and drives marketing campaigns, with a specific focus on dairy alternatives and meat alternatives. He is passionate about consumer research and market positioning. Matthias is based in Belgium and is a proud new dad.<br> <br> <strong>Hannah Keenan, Business Development Manager, INFUSE, Cargill Starches, Sweeteners and Texturizers Europe (CSST)<br> </strong><br> Hannah has more than 13 years in Cargill Starches, Sweeteners and Texturizers with strong industry experience in ingredients solutions and sales across all market categories. Since joining Cargill she has worked in supply chain and commercial roles before moving into the INFUSE by Cargill™ team alm