Irish Whiskey
Alternative Protein
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58 CATEGORY FOCUS Alternative Protein
Rooting for you! With a growing number of people now interested in pursuing a plant-based diet – whether on a ‘flexitarian’ or full-time basis, alternative proteins are allowing health-conscious consumers to pursue their nutritional goals without having to sacrifice on flavour, writes Gillian Hamill
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s consumer awareness of the environmental impacts of the meat industry grows, so too have demands for plant-based protein products. In just a few short years, producers have found pioneering new ways to supply the growing market for alternative proteins, from vegan-friendly roasts and sandwich stuffers to barbecue-ready favourites and breakfast essentials. Ingredients such as textured pea proteins, mung beans and seaweed are being utilized alongside soy to improve the taste, texture,
Deliciously creamy taste, now plant-based Dairygold, Ireland’s number one dairy spread brand, continues to maintain its position as market leader in the ‘butter, spreads and margarine’ (BSM) category. Now, the brand is expanding on its already vast consumer base by introducing a new plant-based range. Appearing on shelves from 4 April onwards, the new line of products will feature plantbased cheese alternatives in grated and sliced formats as well as a plant-based version of the renowned Dairygold spread. The new range, which is entirely vegan, dairy-free, gluten-free and lactose-free, comes as more and more Irish consumers seek to reduce their dairy consumption. Consumers are at the heart of the Dairygold brand and it has always been hugely important for Dairygold to continue to adapt to their evolving needs with innovative, great tasting products. With the introduction of this new range, Dairygold becomes the first Irish brand to operate in plant-based across multiple
ShelfLife April 2022 | www.shelflife.ie
functionality, and nutritional credentials of the meat analogues. Food Matters Live reported on five plantbased food trends and innovations for 2022 and ‘new proteins from vegetables’ came top of the list. “Soy, peas and beans are widely used as the main proteins in plant-based meat, but food companies are working towards extracting proteins from other vegetables too,” it states. For example, UK-based potato supplier Branston announced in July that it was building a £6 million facility to extract
protein from potatoes to be used in plantbased, vegetarian, clean-label and starch-based products for other manufacturing applications. The new potato protein extraction plant is said to be the first of its kind in the UK. Cabbage is also being eyed up for the plantbased protein market, Food Matters Live reported. At the end of November, Naylor Farms, one of the largest cabbage growers in Europe, applied for planning permission to build a new processing plant in Lincolnshire, to be used to extract plant-based protein from cabbage.
categories. The decision to make this momentous leap followed many rounds of open dialogue with consumers all over Ireland. Feedback from consumers ultimately revealed that many struggled to find plant-based dairy alternatives from a brand they know and trust without having to compromise on taste and functionality. With trust and credibility key to Dairygold’s success, it was instrumental to Dairygold that it become the Irish brand that consumers have been looking for, by allowing them to pursue their own nutritional goals without having to make sacrifices along the way. “With the launch of our new plant-based range, we wanted to acknowledge the increasing percentage of the population that are choosing to incorporate less dairy into their diets and ensure they feel seen by the
brands that have always been a part of their lives,” says Michelle Daly Lennon, marketing manager for Dairygold. Dairygold is proud to say that the new plant-based range maintains the same deliciously creamy taste whilst expanding its offering to become a brand that fits with the identity of all its customers, makes them feel great, meets their nutritional needs and fits with their sustainability expectations. Dairygold has been a staple in Irish hearts and fridges for over 30 years. The brand is worth over €30m in retail sales value (RSV) and holds 20% market share within the BSM category. The long-term success of Dairygold has been built on the brand’s ability to continuously connect with consumers through its high-quality products and commitment to continuously evolving the brand’s communications platform.
Dairygold has launched a range of plant-based dairy alternatives including cheeses and a spread
Plant-based Dairygold White Slices come in ‘peel & reseal’ packaging
Dairygold’s new plant-based range is entirely vegan, dairyfree, gluten-free and lactose-free
