$RIBT The Next Frontier for Plant-Based Dairy Alte
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Posted On: 05/24/2021 3:16:38 PM
$RIBT The Next Frontier for Plant-Based Dairy Alternatives
I am listening to that webinar now. Keep in mind that RIBT owns an oat and barley mill and RIBT head Peter Bradley at the BOM webcast mentioned "Oat Milk" publicly for the first time. Most of it is rather technical, but hear are some highlights
Plant bases dairy percent of total dairy
2016 - 6%
2020 - 18%
Dollar sales in billions
2018 - 4.8
2019 - 5.5
2020 - 7.0
There is more I could post, but it al the same, it is on the rise. And for thought, look at the total shelf space at grocery stores for meat compared to dairy, including plant v=based milk, yogurt, ice cream and desserts. Yes a lot of spaces and potential sales.
https://www.fooddive.com/
New plant based dairy products introductions>>>
2016 - 369
2017 - 319
2018 - 544
2019 - 660
2020 - 790
Specifically about oats is being discussed in the Q&A section. The viscosity of oats makes it better as an ingredient in yogurt and ice cream. I know rice milk did not go over well because of coagulation, but that problem could have been eliminated with other ingredients?
My questions for RIBT, why did Bradley bring up oat milk at the BOM? Also, one of the four most importing functions of the final product is the taste. One point Bradley brought out about rice bran at the BOM is the good taste. Could rice protein be an ingredient in plant based oat milk dairy?
There is a replay available, but you must have asked for emails from FoodDive, which I do.
https://www.fooddive.com/
I am listening to that webinar now. Keep in mind that RIBT owns an oat and barley mill and RIBT head Peter Bradley at the BOM webcast mentioned "Oat Milk" publicly for the first time. Most of it is rather technical, but hear are some highlights
Plant bases dairy percent of total dairy
2016 - 6%
2020 - 18%
Dollar sales in billions
2018 - 4.8
2019 - 5.5
2020 - 7.0
There is more I could post, but it al the same, it is on the rise. And for thought, look at the total shelf space at grocery stores for meat compared to dairy, including plant v=based milk, yogurt, ice cream and desserts. Yes a lot of spaces and potential sales.
https://www.fooddive.com/
New plant based dairy products introductions>>>
2016 - 369
2017 - 319
2018 - 544
2019 - 660
2020 - 790
Specifically about oats is being discussed in the Q&A section. The viscosity of oats makes it better as an ingredient in yogurt and ice cream. I know rice milk did not go over well because of coagulation, but that problem could have been eliminated with other ingredients?
My questions for RIBT, why did Bradley bring up oat milk at the BOM? Also, one of the four most importing functions of the final product is the taste. One point Bradley brought out about rice bran at the BOM is the good taste. Could rice protein be an ingredient in plant based oat milk dairy?
There is a replay available, but you must have asked for emails from FoodDive, which I do.
https://www.fooddive.com/
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