Market Synopsis

According to the MRFR analysis, the global dairy-free cream cheese market size is projected to reach USD 300.40 million by 2032 at a CAGR of 7.5%.

The demand for Organic dairy-free cheese has been increasing rapidly across the globe in the last few years, driving market growth. The high prevalence of lactose intolerance across the global population is mainly driving the growth of dairy-free products. Moreover, growing consumer preference for a vegan diet is contributing to the growth of the global dairy-free cream cheese market. Continuous product launches by manufacturers in this area increase product availability, creating an opportunistic market. However, poor sensory properties and allergen reactions associated with certain plant protein sources act as a restraint for market growth.

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Lactose intolerance is the inability to digest a milk sugar component known as lactose, which causes several gastrointestinal systems such as bloating, flatulence, cramps, and diarrhoea in some individuals. Moreover, it results from a shortage of lactase enzymes, which break down lactose into simpler forms, glucose, and galactose. As per the US Department of Health & Human Services, approximately 65% of the US population has difficulty digesting lactose after infancy. The rising prevalence of lactose intolerance has led US consumers to shift from dairy-based products to dairy-free products such as non-dairy cream cheese. Additionally, the demand for soy and wheat proteins is growing rapidly due to an increase in the number of individuals who are adopting a vegetarian lifestyle and opting for plant-based rather than animal-based ingredients. This, in turn, is boosting the demand for non-dairy cream cheese.

The key players are investing more in research and development to launch new products with innovations and few players have launched food and beverages products that contain probiotics, prebiotics, and enzymes. The European Commission and EPA have formulated protective regulations to expand the development as well as consumption of naturally obtained ingredients due to the rising concerns about reducing Greenhouse Gas (GHG) emissions.

Competitive Landscape

The market is comparatively exploding with the existence of various key players. These market players are trying to acquire higher market share by implementing strategies, such as collaborations, partnerships, joint ventures, investments, and acquisitions & mergers. The prevalence of plant-based cream cheese concerned problems among the population led the suppliers to invest more in research & development activities. The development of inventive non-dairy cream cheese by the top key players will have a positive impact on the market in the upcoming years.

The key players operating in the global dairy-free cream cheese market include Kite Hill, Tofutti Brands, Inc., Miyoko’s Creamery, Vevan, Violife Foods, Follow Your Heart, Simply V., Wild Creamery, So Delicious Dairy Free, Daiya Food Inc., and Plant Perks dominate the market due to brand reputation, product differentiation, financial stability, and strong distribution network. The players are focused on investing more in research and development along with strategic growth advantages such as collaborations, acquisitions, and product launches to strengthen their market growth and position and capture a large consumer base.

As well as the growth of players is based on government support, market conditions, and industry development. Besides, the market is highly fragmented, with the presence of a large number of manufacturers operating globally. Additionally, the presence of private-label companies is presenting stiff competition to tier-1 and tier-2 manufacturers with continued investment in product launches and capacity expansion being undertaken by manufacturers to cater to the rising demand for dietary supplements, especially from the geriatric population in both of these countries.

Segmentation

By Flavor Type

• Flavored: Flavored non-dairy cream cheese refers to the products in which additional flavours have been added to expand the product portfolio and offer customers different variants of the same product. The flavour is one of the essential attributes of a product that has a high influence on consumer buying behaviour as it helps in enhancing the eating experience of the consumers.
• Plain/Unflavored: Plain non-dairy cream cheese refers to products in which no additional flavours have been added. Plain non-dairy cream cheese retains only the natural taste and flavour of the necessary raw materials used to make it such as the milk source. They often taste off due to the plant proteins present in them, resulting in a lower market share.

By Ingredients

• Soy: Soy is used for producing soy milk, plant-based milk, and a stable emulsion of water, oil, and protein. The segmental market is still at a nascent stage of development and is gaining traction as soy is a non-dairy milk alternative used to make non-dairy cream cheese. It is free from cholesterol and lactose and has a low saturated fat content. Such factors are driving the segment growth.
• Almond: Almond milk is used to make dairy-free cream cheese. Tree nuts are a very rich source of fibre, protein, and essential fats that are required for a healthy body. Almonds are a rich source of non-dairy calcium and are gaining importance in a non-dairy diet.
• Coconut: Coconut milk or cream is also used to make dairy-free cream cheese. The majority of the market players prefer coconut milk over cream as coconut milk provides better consistency.
• Others: The other segment mainly includes cashew, rice, and blends. These sources hold a very small share of the non-dairy cream cheese market and are thus considered a cumulative segment. Cashew is a prominent type of nut preferred by the majority of consumers.

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By Nature

• Organic: Organic products are perceived to be healthier than conventional products because they are free from synthetic fertilizers, pesticides, and GMOs. In addition, organic products are also perceived to be more environmentally friendly as they promote sustainable farming practices that do not harm the environment.
• Conventional: Conventional products are developed from conventional raw materials, using conventional farming practices. Conventional products are widely available in the market and can be easily sourced by manufacturers. In addition, conventional products can be produced in large quantities to meet the demand of manufacturers.