行业的味觉2026：无乳制品的感官分析 Taste of the Industry 2026 A Sensory Analysis of Dairy-Free Products

March2026

TasteoftheIndustry2026

ASensoryAnalysisofDairy-FreeProducts

>ExecutiveSummary>LeadingDairy-FreeProduct&Categories>PerformanceGaps>R&DOpportunities>MarketingStrategy

Copyright©2026FoodSystemInnovations.ThisworkislicensedunderaCreativeCommonsAttribution–Non-Commercial4.0InternationalLicense.

Tableof

Contents

Foreword3

OurApproach4

ExecutiveSummary5

StudyContext6

LeadingDairy-FreeProductsandCategories11

PerformanceGaps15

R&DOpportunities21

MarketingStrategy26

Conclusion32

2

CarolineCotto

Director,NECTAR

FoodSystem

Innovations

caroline.cotto@

1.VirtueMarketResearch.(2024).DairyProductsMarketSize,Share|IndustryReport,2030.

/report/dairy

-

products

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market

2.Poore,J.;Nemecek,T.(2018).Reducingfood’senvironmentalimpactsthroughproducersandconsumers.Science,360(6392),987–

992.doi:10.1126/science.aaq0216

3.Singaravadivelan,A.,Sachin,P.B.,Harikumar,S.,Vijayakumar,P.,Vindhya,M.V.,Farhana,F.M.B.,Rameesa,K.K.,&Mathew,J.(2023).Lifecycleassessmentofgreenhousegasemissionfromthedairyproductionsystem-review.Tropicalanimalhealthandproduction,55(5),320.

/10.1007/s11250-023-03748-4

4.Grace,D.,etal.(2019).AReviewofPotentialPublicHealthImpactsAssociatedWiththeGlobalDairySector.PMC.

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5.NationalInstituteofDiabetesandDigestiveandKidneyDiseases.(2025).Definition&FactsforLactoseIntolerance.

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diseases/lactose

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intolerance/definition

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analysis/dairy

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7.GoodFoodInstitute.(2025).Plant-basedretailmarketoverview.

/marketresearch/

8.BlueBottleCoffee.(2024).OatMilkNowtheDefaultinUSCafes.

/posts/oat

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milk

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by

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default

9.Starbucks.(2024).StarbucksAnnouncesRemovalofExtraChargeforNon-DairyMilkStartingNov.7.

/press/2024/starbucks

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announces

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removal

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of

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extra

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charge

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for

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non

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dairy

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milk

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starting

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7/

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/news/news-

search/2024/deliciously

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nondairy

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the

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innovation

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behind

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ben

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jerrys

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oatbased

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ice

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creams/

11.Fact.MR.(n.d.).Mozzarellacheesemarketsize&share:Statistics–2034.

/report/176/mozzarella

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cheese

-

market

Foreword

Dairyiseverywhere.It'sinyourmorninglatte,yourlunchtimesandwich,andtheicecreamconethatmakesaperfectsummerday.Fromthecheesepullonalate-nightsliceofpizzatothebutterthatmakescroissantsflaky,dairyproductshaveshapedhowweeat,howwecelebrate,andhowwecomfortourselves.Projectedtoreach$1.2trillionby2030,1thedairyindustrysuppliesproductsforeverymealoccasionandeverystageoflife.Thesearen'tjustfoods;they'retradition,andformanyofus,nostalgia.

Yetthisubiquitycomesatacost.Dairyproductsaresomeofthemostcarbon-intensive

foods(akilogramofcheesegenerates21kgofCO2equivalents,onaverage).2Thedairy

industryisamongagriculture'slargestcontributorstogreenhousegasemissions,

accountingforroughly4%ofallanthropogenicemissions.3Manure,pharmaceutical

residueslikeantibioticsandhormones,fertilizers,andpesticidesfromdairyfarmsaremajorsourcesofwaterpollution.4Additionally,anestimated68%oftheglobalpopulation

experiencessomedegreeoflactosemalabsorption,5makingdairyinaccessibletobillions.

Buthere'sthegoodnews:dairyisbeingdisrupted,andthealternativesareonly

gettingbetter.Theglobaldairy-freemarket,valuedatapproximately$32.8billionin2024,isforecastedtoreach$66.9billionby2030,6projectingmeaningfulconsumeradoption.

Plant-basedmilkhasachievedparticularlysignificantmarketpenetrationalready,capturing14-15%oftotalmilksalesintheUnitedStates.7We'rewitnessingthisshiftinrealtime.InMay2022,BlueBottleCoffeemadeoatmilkthedefaultoptionacrossallU.S.locations,8andinNovember2024,Starbuckseliminatedsurchargesfordairy-freemilkoptionsnationwide.9Ben&Jerry'sreportsthattheirnon-dairylinenowrepresents25%oftheirglobalportfolio.10

Still,industryconsensusisclear:notalldairyalternativeshavethenecessarysensory

profileformainstreamadoption.Dairy-freecheesesinparticularhavesubstantialgroundtocover;theydon'tmeltproperly,don'tstretch,andoftensubstitutestarchforprotein.

Mozzarella,thelargestcategoryofcheesesoldglobally,11remainsdairy-free'stoughestchallenge.

ThisispreciselywhyNECTARturneditsattentiontodairyalternativesfor2026.Wewantedtounderstandwherethecategoryissucceeding,whereit'sfallingshort,andwhat

opportunitiesexistformeaningfulsensoryimprovement.

TasteoftheIndustry2026representsthemostcomprehensivepublicsensoryanalysisofdairyalternativestodate.Throughblindtastetestswiththousandsofomnivoresand

rigorouscomparativemethodology,NECTARobjectivelyevaluateddairy-freeproductperformanceagainstconventionalcounterpartsacrosstencategories.Indairy

categoriesthatemphasizeflavorandperformance,likebaristamilkandcreamers,ourfindingsindicatethatconsumersincreasinglychoosedairy-freeoptionsbecausetheypreferthem—notbecausetheysettleforthem.

However,whilethisreportilluminatesremarkableprogress,italsohighlightsuntapped

potential.Thenextgenerationofdairy-freeproductsmustdelivermore:moreflavor,bettertextureandappearance,improvednutrition,andtheenvironmentalbenefits

consumersincreasinglyvalue.Thisreportexiststocatalyzethenextwaveofbreakthroughproductsthatexcelwhereitmattersmost.

3

4

SurveyOverview

OurApproach

TasteoftheIndustry2026:ASensoryAnalysisofDairy-FreeProductsisNECTAR'sfirstevaluationofdairyalternativesandthelargestpublicly-availablesensorystudyofdairy-freeproductsconductedto-date.

NECTAR,anon-profitresearchinitiativeofthephilanthropyFoodSystem

Innovations,leverageslarge-scalesensorydatatoimprovethetasteof

sustainableproteinproductsandacceleratetheirmarketadoption.Through

rigorous,blindsensorytestingwithomnivoreconsumers,NECTARprovidestheindustrywithtransparent,actionableinsightsgroundedinempiricalsensory

performancedata.

Forthisstudy,weevaluated98commercializeddairy-freeproductsacross10categorieswith2,183omnivoreandflexitarianconsumersinSan

FranciscoandNewYorkCity.OurproductselectionspannedtheU.S.market:

fromestablishedbrandswithnationwidedistributiontoemergingcompanies

pioneeringnovelingredientsandprocessingtechniques.Thisapproach

capturesbothcurrentmarketdynamicsandthefrontiersofcategoryinnovation.

Acriticalmethodologicaldistinctionofthisresearchisthatproductsweretestedinapplication-basedcontextsthatmirrorreal-worldconsumption.Baristamilk

wasevaluatedincoffee,creamcheeseonbagels,andmozzarellacheeseon

pizza.Usingblindconsumerpanelsandconventionaldairybenchmarking,weassessedhowdairy-freeproductsperforminthesefamiliarapplicationsagainsttheirconventionalcounterparts.

BuildingonNECTAR'spreviousresearchevaluatingplant-basedmeat

alternatives,wewereeagertounderstandhowdairyalternativescompare.The

resultsrevealwhichcategoriesarealreadycompetitivewithconventionalproducts,whereformulationbreakthroughsareneeded,andwhich

sensoryattributesdriveconsumeracceptance.

Whetheryou'redevelopingproducts,makingpurchasingdecisions,orallocatingR&Dresources,thisreportprovidesaclearroadmapforadvancingthedairy-

freecategory.

Ifyouhaveanyquestionsorwouldliketodiscusspotentialresearchareasforcollaboration,pleasereachouttoexplorepartnershipopportunitiesat

contact@

.

SuggestedCitation:NECTAR.TasteoftheIndustry2026:ASensoryAnalysisofDairy-FreeProducts.FoodSystemInnovations,2026.

ExecutiveSummary

InsightsandRecommendationsforDairy-FreeProducts

Manydairy-freeproductsarealreadyworthcelebrating

TopPerformers

•27productsarerecognizedasTASTYAwardwinners,roughly25%oftheproductstested

Tasteparityis

achievableandmanycategorieshave

competitivesensoryperformance

Tasteparityisbecomingarealityacrossmultiplecategories

•CalifiaFarmsOatBaristaBlendattainedtasteparitywithHorizonWholeMilk,definedasa>50%likelihoodthatCalifiawouldbepreferredonafuturetest

•Therewasnostatisticallysignificantdifferenceinoveralllikingbetweenthedairybenchmarkandthreeadditionaldairy-freeproducts

Dairy-freebaristamilk,creamer,andmilkcancompetewithdairyontaste

•Dairy-freeleadersinthesecategorieswerewithin0.2ptsofthebenchmarkonoverallliking

PerformanceGaps

Tasteimprovements

areneeded,worthwhile,andachievable

R&Disstillneededformostdairy-freeproducts

•Theaveragedairy-freeproductwasrated‘likeverymuch’or‘like’byjust33%ofparticipants,comparedto63%forthedairybenchmark

R&Dbreakthroughsneededinmozzarella,yogurt,butter,icecream,andcheddar

•Thegapinlikingbetweenthedairy-freeleaderandthedairybenchmarkwasatleast0.5pts

Tasteimprovementsdrivelargefinancialreturns

•Improvingtastewasstronglycorrelatedtohighermarketpenetration(p<0.05)

•Milk,thebest-tastingcategory,has15×highermarketsharethancheese,theworst-tastingcategory

Improvementsintasteareclearlyattainable

•Acrossallcategoriesdairy-freeleaderswererated0.8ptshigherthanthedairy-freeaverage

R&DRoadmap

R&Deffortsshouldprioritizeflavor

Innovationshouldfirstfocusonflavor,

followedbytextureandappearance

•Comparedtotextureandappearance,flavorratingswerethelowestandmentioned2-4×morefrequentlyasa‘dislike’infree-formresponses

Improvementopportunitiesvarybycategorywithseveralconsistentthemes

•Enhancingrichnessandminimizingoff-flavors/off-aftertasteswillhavethegreatestimpactonoverallperformanceformostcategories

•Texturalopportunitiesweremostrelevantincheese,particularlymozzarella

Ingredientandmacronutrientlevelshadminimalimpactonperformance

•Asidefromprotein,mostattributesshowedweak/nocorrelationwithpurchaseintentandliking

MarketingStrategy

Emphasizinghealthandtappingintokey

emotionscandrivegreateradoption

Health-centricmarketingcandrivethenextwaveofadoption

•48%ofconsumers‘stronglyagree’thathealthfactorsintotheirpurchasedecisions;theywerealsosignificantlymorelikelytopurchasedairy-freeproductsthanthegeneralpopulation

Brandscanboostappealbyevokingjoy,comfort,satiation,andindulgence

•Participantscurrentlyexperiencetheseemotionsmorefrequentlywithdairyproducts;theseemotionswereassociatedwitha0.6-0.9ptincreaseinpurchaseintent

DashboardAccess:Explorethefulldataset

.

here

5

StudyDesign&Methodology

NECTARpartneredwithPalateInsightstoconductblindtastetestsatPalate’srestaurantpartnersinSanFranciscoandNewYorkCitybetweenSeptember2025–November2025.

米TestingEnvironment

Participantstestedproductsat

restaurantsinSanFranciscoandNewYorkCity.Restaurantsettingswere

chosentogiveparticipantsanauthenticandnaturaltastingexperience.

Preparation

Allproductswerepreparedaccordingtomanufacturerinstructions.Formore

complexdishes,trialpreparationswereconductedinadvancetoconfirmvisualstandardswiththemanufacturers.

TastingExperience

Participantstriedeachproductone-at-a-

timeinablinded,randomizedorderand

recordedtheirsensoryexperienceina

survey.Eachproductwaspresentedasacomplete,simplifiedrecipetofacilitateclearyetrealisticassessmentconditions.

6

ProductsTested

112productswerestudied(98dairy-free,4balanceddairy,and10dairyproducts).

Recipesweredesignedtoensurethatparticipantscouldclearlyexperiencetheunderlyingproduct.

Dairybenchmarkswereselectedbasedontheirretailsalesvolumeinordertobestrepresentthe‘typical’dairyproduct.

CategoryRecipeDairyBenchmark2

Dairy-freeDairyBalancedDairy1

Productstested

BaristaMilk

Inahotlatte

HorizonWholeMilk

10

1

Butter(Salted)

Onawarm

dinnerroll

LandO’Lakes(sticks)

10

1

Cheddar

Grilledcheesesandwich

SargentoCheddarCheeseMedium(slices)

9

11

CreamCheese

Onawarmbagel

PhiladelphiaOriginalCreamCheese(tubs)

10

1

Creamer

Servedalongsidecoffee

ChobaniDairySweetCreamCoffeeCreamer

10

1

IceCream

Onitsown

BlueBellHomemadeGoldRimVanillaIceCream

10

1

Milk3

Onitsown

Horizon2%Milk

20

12

Mozzarella

Cheesepizza

SargentoMozzarellaShreds

10

11

SourCream

Onaseasoned

bakedpotato

DaisySourCream

51

Yogurt

Servedwitha

simplegranola

ChobaniNonfatPlainYogurt

7

1

7

Dashboardaccess:Explorethefulldataset

here

.

1.Dairyproductsthatcombineconventionalanimaldairywithasignificantportionofplant-baseddairy

2.Selectionswerebasedonthehighest-volumeproductintheretailMULOchannel

3.Thesewere“original”milks,ratherthanunsweetenedversionstobettermimicthenaturalsugarfromlactoseindairymilk

StudyPopulation

Thisdemographicoverviewreflectsasampleof2,183omnivoresandflexitarians,allofwhomregularlyconsumetheproductcategoryunderevaluation.

Gender,%ofparticipants1

Dietarypreference,%ofparticipants

Female

Male

Non-binary

40%

4%

57%

Vegan

Vegetarian

Pescatarian

FlexitarianOmnivore

0%

6%3%

25%

66%

Education,%ofparticipants

SomeHighSchool HighSchool SomeCollegeBachelor’sDegree Master’sDegree Ph.D.orHigherTradeSchool

0%

7%

19%

49%19%

4%

1%

Age,%ofparticipants

Lessthan18

18-25

26-35

36-45

46-55

Greaterthan55

0%

27%

16%

11%

13%

33%

Kidsinhousehold,%ofparticipants

No

Yes

12%

88%

Dashboardaccess:Explorethefulldataset

here

.

1.Excludesparticipantswhopreferrednottospecifytheirgender.8

AnalyticalApproach

Questions

Liking

Qualitative

CATA

(Check-all-that-apply)PurchaseIntent

Ratesproductsona7ptscalefrom‘dislikeverymuch’to‘likeverymuch’coveringoverallliking,flavor,texture,andappearance

Describesthe‘likes’,‘dislikes’,and‘off-flavors/aftertastes’ofeachproductusingfreeresponse

Describesproductsusinglistsof10-15attributesavailableforparticipantstoselectorleave

uncheckedcoveringflavor,texture,appearance,andnutritionpanel/ingredientlistevaluations

Ratesproductsona7ptscalefrom‘definitelywouldbuy’to‘definitelywouldNOTbuy’afterrevealingthenutritionpanelandingredientlist

Analyses

Mean

HistogramoftheDifferences

WilcoxonSigned-RankTest

AIQualitativeAnalysis

ProductCATA

(Check-all-that-apply)

ComparativeCATA

(Check-all-that-apply)

NutritionAnalysis

Theaverageratingforeachproductona1-7ptscale

Compareseachparticipant’sratingforaproductagainstabenchmarktocalculatethedifferenceintheirratingsforthetwoproducts

CalculateswhetherthereisastatisticallysignificantdifferenceintwoproductsusingtheHistogramoftheDifferences

SynthesizeskeythemesfromqualitativeresponsesusingChatGPT

Mapsthesensoryprofileofaproductandmeasureswhichattributesareassociatedwithhigherorlowerlikingwhenidentified

Comparesthesensoryprofileofaproductagainstabenchmarktoidentifyitsstrengths,weaknesses,andopportunities

Comparespurchaseintentforaproductafterrevealingitsnutritionfactspanelandingredientlist

andmeasurestheimpactofspecificingredients/nutrientlevelsonanydifferenceinpurchaseintent

Nomenclature

Dairy-FreeAverageDairy-FreeLeader

TASTYAwardWinner

DairyBenchmarkPromoter

Passive

Detractors

Calculatedbyaveragingthescoresofeverydairy-freeproducttestedinthatcategory

Thedairy-freeproductineachcategorythatperformedthehighestonoveralllikingagainstthedairybenchmark

Anydairy-freeproductthatwasratedthesameorbetterthanthedairybenchmarkonoveralllikingbyatleast50%ofparticipants

The‘typical’dairyproductineachcategorywiththehighestretailsalesvolumeParticipantsratingtheproductas‘likeverymuch’or‘like’

Participantsratingtheproductas‘likesomewhat’or‘neitherlikenordislike’

Participantsratingtheproductas‘dislikesomewhat’,‘dislike’,ordislikeverymuch’

9

DashboardAccess

Accessthelivedashboardusingthelinksbelowtoexplorethefulldataset.

•

BaristaMilk

•

Butter

•

Cheddar

•

Creamer

•

CreamCheese

Clickhere

foraonedashboardguidetogetasmuchaspossibleoutofthedataset.

•

IceCream

•

Milk

•

Mozzarella

•

SourCream

•

Yogurt

PreferenceTesting:

Conductstatisticalsignificancetesting

CATAAnalysis/PenaltyAnalysis:

PrioritizeR&Dopportunities

QualitativeAnalysis:

ReadAI-summariesandindividualresponses

RawData:

Downloadandconductyourownanalyses

Note:UsetheAudiencesfeaturetoeasilysegmentandanalyzedataforanyconsumergroup

10

LeadingProductsandCategories

Dairy-free

productscanmatchdairyontaste

11

TASTYAwardWinners

TheTASTYAwardsisaprogramcelebratingtop-performingdairy-freeproductsbasedonNECTAR’sannualTasteoftheIndustrysensoryresearch.1

•Qualificationcriterion:Atleast50%oftastersmustratetheproductthe"sameorbetter"thanthedairybenchmarkonoverallliking.

Brandsthatpassthisthresholdaredisplayedinalphabeticalorder:

BaristaMilk

milkadamia-

ceaMNORFGURE

rippl

Butter

(salted)

Cheddar

Cream

Cheese

Creamer

2

IceCream

Milk

SourCream

Yogurtcocojune

Dashboardaccess:Explorethefulldataset

here

.

1.MozzarellawastheonlycategorywithoutanyTASTYAwardwinners.

2.Productmarketedas“non-dairy”accordingtoFDAregulation.Containslessthan2%micellarcasein(amilkderivative).Productdatahasbeenexcludedfromallcreamercategoryaveragesincludedinthisreport.

12

Tasteparityhasbeenachievedbyoneproduct,withthreeotherproductsnearingparity

CalifiaFarmsOatBaristaBlendvsHorizonWholeMilkinHotLatte,

DifferenceinOverallLiking(N=109)

1

Stronglypreferdairy口Somewhatpreferdairy口SomewhatpreferCalifiaFarms口StronglypreferCalifiaFarms口Preferdairy口Nopreference口PreferCalifiaFarms

35%preferHorizon30%havenopreference35%preferCalifiaFarms

Tastesuperiorityoverdairy2,5

X

Nostatisticallysignificantdifferencewithdairy2,3

6%

13%

17%

30%

12%

12%

12%

Tasteparitywithdairy2,4

Takeaways

TasteparityhasbeenachievedbyCalifiaFarmsOatBaristaBlend

•Thiswastheonlyproducttoachievetasteparity,definedasanatleast50%likelihoodthatCalifiawouldbepreferredonafuturetestagainstthedairybenchmark

Severalotherproductsarealsonearingtasteparity

•Thedairybenchmarkfailedtoachievestatisticallysignificantpreference(p>0.1)against3

additionalproducts(p>0.1):RippleBaristaBlend,DREAMOatmilkBarista,andOatlySweet&CreamyOatmilkCreamer

•Allproductsthatachievedthisperformancelevelweretestedincoffeeapplications

Dashboardaccess:Explorethefulldataset

here

1.CalculatedbycomparinglikingscoresforindividualparticipantsforCalifiaFarmsOatBaristaBlendandHorizonWholeMilk(dairybenchmark).Likingscoreswithonepointofdifferencedefinedas‘somewhatprefer’,twopointsdefinedas‘prefer’,andthreepointsorgreaterdefinedas‘stronglyprefer’

2.StatisticalsignificancecalculatedusingtheWilcoxonSigned-RankTest

3.Definedasa10-50%likelihoodofoutperformingthedairybenchmarkinfuturetests

4.Definedasa50-90%likelihoodofoutperformingthedairybenchmarkinfuturetests

5.Definedasa90-100%likelihoodofoutperformingthedairybenchmarkinfuturetests

13

Strongleaderproductsemergedinhalfofthecategoriestested

口Promoters:Ratingsof‘likeverymuch’or‘like’

Dairy-FreeLeaders

口Passives:Ratingsof‘likesomewhat’or‘neitherlikenordislike’

oDairyBenchmark口Detractors:Ratingsof‘dislikesomewhat’,‘dislike’,or‘dislikeverymuch’

Averageliking

51%

31%

18%

15.oe25.37

BaristaMilk

67%

22%

10%

15.65.77

Creamer

(Sortedbylikinggap)Dairy-FreeLeaders1DairyBenchmark2

47%

42%

11%

69%

18%

14%

15.25.47

54%

Milk

33%13%

SourCream

59%

26%15%

15.35.67

Cream

Cheese

38%8%

54%

15.55.97

Average

15.45.67

57%

31%

12%

61%

25%

15%

60%

29%

12%

74%

19%

7%

63%

25%

12%

Takeaways

Top-performingdairy-freeproductscancompeteagainstdairy

•5outof10categorieshadaleaderwithin0.4ptsofthedairybenchmarkonoverallliking

Baristamilkandcreamerleadersachievedthestrongestperformance

•Thesedairy-freeleaderswereratedwithin0.1ptsofthedairybenchmarkonoverallliking

Milk,sourcream,andcreamcheeseleadersareclosingthegaptodairyproducts

•Thesedairy-freeleadershadasmallgapinoveralllikingofjust0.2-0.4ptscomparedtothedairybenchmark

Dashboardaccess:Explorethefulldataset

here

1.Thedairy-freeproductwiththehighestshareofconsumersratingitthe‘sameorbetter’asthedairybenchmarkonoveralllikingineachcategory.

2.Thedairyproducttestedineachcategory,selectedbasedonhavingthehighestretailsalesvolumeinordertoeffectivelyrepresentthe‘typical’dairyproductinthatcategory.

14

PerformanceGaps

Improvementis

needed,valuable,andattainable

15

MostproductsneedfurtherR&Dtodriveincreasedadoption

HowwouldyourateyourOVERALLLIKINGofXXX?,%ofparticipants

Likeverymuch

Like LikesomewhatNeitherlikenordislike DislikesomewhatDislike

Dislikeverymuch

1Average(1-7)

DairyBenchmark

(N=2,183)3

31%

32%19%

6%

7%4%2%

Dairy-FreeAverage

(N=2,183)1

13%

20%23%

10%

16%

11%7%

Dairy-FreeLeaders

(N=1,037)2

23%

29%24%

8%8%6%

2%

4.45.25.67

Takeaways

Dairy-freeproductsstilltrailmeaningfullybehinddairybenchmarks

•Dairybenchmarkswererated‘like’or‘likeverymuch’1.9×moreoftenthandairy-freeproducts

Leadingproductsdemonstratethatimprovementisclearlyattainable

•Gapinlikingbetweendairy-freeleadersanddairyisjust0.4pts,reducingthegapinlikingbetweentheaveragedairy-freeproductandthedairybenchmarkby66%

Dairy-freeleadersareperformingcompetitivelyontaste

•Averagedairy-freeleaderscored5.2ptsinmeanoverallliking(versus5.6ptsfordairy),indicatingthepotentialfortasteparityacrossmanycategorieswithfurtherR&D

Dashboardaccess:Explorethefulldataset

here

.

1.Aggregatedacrossalldairy-freeproductstestedforeachcategory.Productcountbycategory:BaristaMilk(10),SaltedButter(10),Cheddar(9),Creamcheese(10),Creamer(10),IceCream(10),Milk(18),Mozzarella(9),SourCream(5),andYogurt(7).

2.Thedairy-freeproductwiththehighestshareofconsumersratingitthe‘sameorbetter’asthedairybenchmarkonoveralllikingineachcategory.

3.Thedairyproducttestedineachcategory,selectedbasedonhavingthehighestretailsalesvolumeinordertoeffectivelyrepresentthe‘typical’dairyproductinthatcategory.

16

WhileR&Dimprovementsarebroadlyrequired,

somecategoriesrequiremoreurgentintervention

HowwouldyourateyourOVERALLLIKINGofXXX?,%ofparticipants

Dairy-FreeAverage

DairyBenchmark

Averageliking

37%

33%

30%

14.65.e。27

BaristaMilk

Cheddar

Creamer

14.85.77

40%

34%

26%

14.75.77

43%

29%

28%

14.45.47

Milk

SourCream

Butter

Yogurt

IceCream

Cream

Cheese

Mozzarella

14.45.67

14.75.97

14.05.27

14.45.77

14.35.97

14.06.17

34%

32%

34%

Average

14.45.67

o

65%

25%

11%

(Sortedbylikinggap)

口Promoters:Ratingsof‘likeverymuch’or‘like’

口Passives:Ratingsof‘likesomewhat’or‘neitherlikenordislike’

口Detractors:Ratingsof‘dislikesomewhat’,‘dislike’,or‘dislikeverymuch’

Dairy-FreeAverageDairyBenchmark

51%

31%

18%

66%

23%

11%

67%

22%

10%

34%

35%

38%

31%

32%

34%

33%

27%

34%

26%

31%

43%

30%

30%

35%

33%

36%

37%

35%

22%

43%

12

73%

61%

25%

15%

60%

29%

12%

49%

35%

16%

74%

19%

7%

67%

22%

11%

78%17%5%

22%

5%

1.Aggregatedacrossalldairy-freeproductstestedforeachcategory.