Dairy-Free Down Under, which many consumers rely on for its cheese-style shreds and blocks, is now releasing two new non-dairy condiments to appeal to those who are looking for free-from, allergy-friendly products.
The newest additions to Dairy-Free Down Under's product range are the Mayo Style and the garlicky Aioli Style sauces, which will appeal to health-conscious consumers for their vegan, gluten-free and non-GMO formulas. The plant-based spreads are touted as delicious alternatives to the conventional versions of the products they are inspired by, yet versatile enough to be enjoyed on everything from sandwiches and salads to many other dishes.
Australia has been identified as one of the world's fastest-growing vegan markets, with brands like Dairy-Free Down Under helping to push the plant-based movement.
Free-From Non-Dairy Condiments
Dairy-Free Down Under is Launching Alternative Mayo & Aioli Sauces
Trend Themes
1. Free-from Non-dairy Condiments - The trend of creating non-dairy condiments provides an opportunity for companies to cater to the growing demand for allergy-friendly and vegan products.
2. Vegan Market Growth - The rapid growth of the vegan market, as seen in Australia, presents an opportunity for businesses to expand their plant-based product offerings.
3. Alternative Mayo & Aioli Sauces - The introduction of alternative mayo and aioli sauces allows companies to tap into the consumer desire for healthier, gluten-free, and non-GMO condiment options.
Industry Implications
1. Food and Beverage Industry - The food and beverage industry can capitalize on the trend of free-from non-dairy condiments by creating innovative and appealing vegan alternatives to traditional condiments.
2. Plant-based Food Industry - The plant-based food industry has the opportunity to expand its product range by introducing new alternative mayo and aioli sauces that cater to the increasing demand for vegan and gluten-free options.
3. Food Manufacturing Industry - The food manufacturing industry can explore disruptive innovation opportunities by developing and manufacturing non-dairy condiments that meet the needs of health-conscious consumers looking for allergy-friendly and sustainable options.