Dairy alternatives have a taste problem – flavor science is closing the gap

Dairy alternative usage is on the rise and mainstream.

Growth is being driven by dairy-free loyalists and flexitarian consumers who are open to exploring the range and convenience that the category offers. To maintain its current user base and capture a sizable group that remains skeptical, food and beverage brands must deliver products that taste good, are safe for lactose-intolerant and dairy-allergic consumers, and offer clean-label transparency.

Taste and texture remain among the most important barriers and opportunities for dairy alternative brands. According to Mintel’s 2025 research, 46% of existing consumers say they use dairy alternatives because they taste good, making sensory performance the greatest driver of usage and a likely contributor to the category’s continued growth.¹

For product developers, the challenge is especially clear in high-protein systems, frozen desserts, creamers and other applications where off-notes, thin mouthfeel or lack of dairy richness, and the difficulty of fully replicating the innate taste of real milk, are notoriously difficult to mask and limit consumer acceptance.

For brands looking to introduce new consumers to the category, taste is the absolute foundation of any successful product. The next-generation of dairy alternatives will be defined by how they deliver the experience consumers associate with real dairy.

Using flavor science to recreate the milk experience

To help address that challenge, California-based T. Hasegawa USA, one of the world’s leading food and beverage flavor manufacturers, has introduced HASEMILK™, a powdered flavor technology designed to replicate the creamy flavor, aroma and mouthfeel of milk without using any dairy ingredients.

The technology targets the internal and external flavor characteristics associated with milk fat, helping manufacturers create a more authentic whole-milk profile across dairy-free and reduced-dairy applications.

While HASEMILK can replicate the entire milk sensory profile without dairy, it also supports reduced-dairy formulations to aid the taste of milk. HASEMILK masks unpleasant tastes and aromas in difficult-to-flavor products, including protein-based applications, while improving overall flavor performance across both sweet and savory products.

Because HASEMILK is supplied in a dry format, it gives manufacturers greater flexibility in formulation, storage and supply chain management. It can be used across sweet and savory applications, including plant-based milks, frozen desserts, protein drinks, creamers, bakery products and sauces.

“HASEMILK gives manufacturers more flexibility to enhance dairy flavor, improve overall taste performance, and support reduced-dairy formulations without sacrificing the experience their consumers expect,” said Mark Webster, vice president of sales and marketing at T. Hasegawa USA.

Meeting the needs of lactose-intolerant and dairy-allergic consumers

According to the National Institute of Diabetes and Digestive and Kidney Diseases, roughly two-thirds of the global population and 36% of people in the US experience some degree of lactose malabsorption.²

Combined with Mintel’s report, which found 33% of Generation X-led households use dairy alternatives because someone in the household has a lactose intolerance or dairy allergy, there’s an opportunity for the food and beverage industry to target these sensitive consumers.¹ While many have adopted non-dairy milk, there is a gap between its use and that of other dairy alternatives.

T. Hasegawa USA’s flavor technology is safe for individuals with dairy allergies and is non-allergenic, making it suitable for use across multiple dairy and non-dairy product categories for manufacturers seeking to create products with a more indulgent, realistic milky experience. Categories like ice cream can especially benefit from stronger formulations, as lactose-intolerant or dairy-allergic individuals often share negative experiences eating ice cream on social media.¹

Transparent labeling for parents of dairy alternative users

Parents, particularly those with children under 18, want more transparency about how these products are made, scrutinize ingredient lists closely, and increasingly turn to the category out of food-safety concerns about conventional dairy.¹

Food and beverage brands can earn the loyalty of several groups by being transparent about their processes and health implications. Despite dairy alternatives growing by 16% since 2020, consumers are still flipping between them and animal products.¹

Flavor solutions like HASEMILK can be relied upon because they meet the Food and Drug Administration guidelines for natural flavors, support clean-label formulations, are vegan, kosher, halal, non-GMO, and Proposition 65 compliant. These credentials are increasingly expected in next-generation alternatives targeting dairy-alternative users.

Flavor technology must continue to evolve as demand for dairy alternatives and plant-based products grows. Flavor houses like T. Hasegawa USA have a long-standing history of developing flavor solutions that appeal to flexitarians and vegans. Both its PLANTREACT™ and HASEMILK technologies mimic the flavors of animal proteins and dairy, respectively, to meet rising taste and sensory expectations across every alternative category.

Food and beverage brands looking to leverage the latest in flavor science and take their products to the next level of flavor can explore the possibilities by contacting T. Hasegawa USA or calling 866-965-0502.

References

1. Mintel. Dairy Alternatives – US – 2025.  
2. National Institute of Diabetes and Digestive and Kidney Diseases. Definition & Facts for Lactose Intolerance.