Vegetarianism and flexitarianism continue to grow in popularity, driven by health concerns as well as demand for greater sustainability and animal welfare. This means that alternative protein ingredients will continue to be of high interest to consumers, and therefore also to food and beverage formulators.

After infancy, approximately 65% of people have a reduced ability to digest lactose, a sugar found in many dairy products. Although milk and dairy products are a staple in many populations, increased awareness of lactose intolerance has led many people to reduce dairy consumption, avoid dairy altogether, consume plant-based dairy alternatives, and look for dairy products without lactose.