One of the most significant shifts is the growing emphasis on complete nutrition. While the natural lactose-free appeal of dairy alternatives still matters, many consumers now expect more than just avoidance from these products – they’re looking for functional benefits that actively support their health goals. Protein, vitamins, and increasingly fibre are playing central roles in this shift, with digestive wellness emerging as a key platform for differentiation.
Beyond its digestive benefits, increased fibre intake has been linked to a reduced risk of coronary heart disease, type 2 diabetes and colorectal cancer. Yet the UK’s fibre intake remains well below recommended levels. According to the National Diet and Nutrition Survey (2019–2023), just 4% of adults and 14% of children meet the daily 30g recommendation. With most adults consuming only 16.4g – and just 7% of consumers aware of the actual target – there’s a clear need for education and accessible solutions.
This is where functional beverages can play a unique role. Prebiotic and multifunctional fibres are helping to close the gap, delivering health benefits that go beyond digestion. From satiety and sugar reduction to blood sugar management, fibre is becoming a valuable tool, not only for public health, but for brand innovation as well.
Mouthfeel: A non-negotiable
But health benefits alone aren’t enough. In an increasingly crowded market, sensory quality is what sets successful products apart. The bar for mouthfeel has risen sharply. Consumers now expect plant-based drinks to offer the same smooth, creamy experience as dairy – without the grittiness, separation or off-notes that often marked early formulations.
This shift reflects what we call the blissfully boosted trend, foods and drinks that feel indulgent while delivering genuine health benefits. Identified in our 2024 Mouthfeel Trends Report with Kantar, it’s one of nine forces reshaping the industry. Simply put, consumers want it all. They’re no longer willing to choose between wellness and enjoyment.
In plant-based beverages, blissfully boosted means more than matching dairy. Think creamy high-protein oat drinks, silky probiotic smoothies, and fibre-rich alternatives with full flavour and mouthfeel. Today’s plant-based drinks need to deliver both: sensory appeal and functional support, from gut health and satiety to immunity.
Beyond protein: Towards complete nutrition
At the same time, expectations around nutrition have broadened. Protein is still a priority, but today’s consumers are looking for more complete solutions. That means formulations that also support fibre intake, digestive and immune health, and sugar or fat reduction.
For example, citrus fibre is emerging as a next-generation ingredient that supports sugar and fat reduction while stabilising proteins and enhancing creaminess. At low levels, it offers strong functional performance and is declared simply as “citrus fibre” on pack – meeting consumer demand for clean, recognisable ingredients.
Still, plant-based beverages pose several technical challenges. Plant proteins can cause sedimentation, separation and off-flavours, and typically lack the natural emulsifying and textural properties of dairy proteins. This can make it difficult to deliver the creamy mouthfeel and shelf-life stability that consumers expect.
Ingredient systems are evolving to help formulators overcome these barriers. Our KELCOGEL® Gellan Gum, for instance, suspends insoluble particles without increasing viscosity. This ensures even distribution of proteins and minerals and contributing to a smoother drinking experience. GENUGEL® Carrageenan, derived from red seaweed, brings multiple functionalities to a single ingredient, offering suspension, protein stabilisation, creaminess and fat control in demanding systems.
Nutrava Citrus Fibre ingredients can enhance functionality, though not all are well-suited to liquid formats. Some may cause digestive discomfort at higher levels or lack the necessary stability. Promitor Soluble Fibre stands out here – offering good digestive tolerance and excellent performance in beverages, enabling meaningful fibre inclusion without compromising consumer experience.
Together, these solutions help address the biggest challenges in plant-based beverage formulation: stability, texture, taste and nutrition. The goal is no longer to approximate dairy, but to create something that feels complete in its own right – drinks that are good for you, and a pleasure to enjoy.
