In recent years, vegetable milk drinks have gradually entered the public's field of vision and triggered a consumption boom around the world.
With the continuous innovation and blessing of plant milk technology and technology by many enterprises, it not only reduces the beany smell of products, but also fully locks the active substances, bringing consumers a mellow but not greasy healthy new experience.
In the spring of 20 18, vegetable milk broke out in the European and American markets, and the event that foreign vegetable milk drinks were out of stock shocked Chinese people.
It is said that the output of plant oat milk has increased by 1250% so far, but it still can't meet the needs of consumers. The supply of retail stores and coffee shops is insufficient, which makes some consumers complain.
Unexpectedly, people who drank plant milk ten years ago were marginal groups such as lactose intolerance or vegetarians, but now it has become a hot potato in the market.
In fact, the upsurge of vegetable milk is not only to replace milk, but also reflects the upgrading of market consumption and the change to a healthier and more sustainable lifestyle.
With the continuous upgrading of market consumption, the domestic vegetable milk market has a very strong development momentum.
The data shows that from 2007 to 20 16, the compound growth rate reached 24%, accounting for 9% of the whole beverage industry, reaching 18%.
It is estimated that it will account for more than 24% of the total size of the beverage manufacturing market in 2020, and it will still be the main sub-category of the beverage manufacturing industry.
The good news is not only from the market, but also from the policy level, the country is actively encouraging enterprises to enter the vegetable milk industry.
It is understood that in the notice of National Nutrition Plan (20 172030), it is also clearly mentioned that it is necessary to strengthen the implementation of major projects such as nutritious staple food and double protein project, take high-quality animal and plant protein as the main nutritional base, focus on innovating basic research and processing technology, and carry out the transformation and promotion of key products of double protein project.
But the smell of plant milk, especially soybean milk, limits its rapid growth. Even now, after the formula of soybean milk is continuously upgraded and optimized, there may still be consumers who don't like its beany smell.
Therefore, this has also contributed to many innovations in plant milk technology.
It is reported that the plant milk made by some enterprises with advanced enzymolysis technology can not only retain high-quality dietary fiber, but also make the product mellow and delicious, which can be directly drunk, and at the same time, it weakens the beany smell to some extent.
R&D teams of some enterprises have also invented a new extraction process, which uses high-pressure water and molting to decompose raw materials of plant milk (such as nuts, beans and almonds). ), which can keep the integrity of protein and lock the active substance of the substance.
Nowadays, consumption upgrading drives demand upgrading, and demand upgrading drives product upgrading, which can match the constantly updated demand. Continuous product technology and process innovation is the constant winning method for plant milk products.
A few days ago, an enterprise upgraded plant milk products according to the perceived demand, achieving a breakthrough of "one high and four zero", strengthening plant nutrition and greatly improving the quality of diet.
According to reports, the enterprise has achieved a thorough transformation through the low-temperature oxygen-isolating grinding process and the high-temperature soaking steam sterilization process, which not only makes the vegetable milk taste delicate, further reduces the beany smell of the product, realizes a fresh experience with rich alcohol but not greasy, but also reduces the loss of active substances and retains more nutrients.
In recent years, compared with the weak growth of traditional categories, the rapid rise of plant milk products is impressive.
The market of vegetable milk products has attracted more and more attention. The key reason is that consumers prefer vegetarian products without lactose and animal protein and regard them as a healthier lifestyle.
Industry insiders predict that a vigorous plant-based revolution will be set off around the world in 2020, which will be the first year of this category. However, continuous product technology and process innovation is still the key to the success of plant milk products.