Powdered milk alternatives, and milk powder itself, are rapidly gaining popularity, as conscious consumers seek alternatives to traditional dairy products.
Their purchase decisions are rightly motivated by environmental concerns. With a surge in demand for products with a smaller carbon footprint, milk powder is leading the charge. It’s superior to liquid variants thanks to its reduced packaging (and therefore reduced emissions), high yield, and enhanced shelf life.
As a result, dried milk substances and powders are becoming necessary for food and drink manufacturers to consider in their repertoire.
In modern-day food production, the Net Zero target for 2050 should be a focus of consideration. Dairy production contributes significantly to greenhouse gases, with Dairy Production alone estimated to account for approximately 4% of all emissions.
The UK, however, does have a lower emission than the global average at 43%, with the carbon footprint of UK milk at 1.25 kg CO2e per litre. Despite the UK’s progress, the carbon emissions generated from refrigerating the liquids whilst in transport aren’t anything to be scoffed at. And with the Environment Agency finding almost 70% of dairy farms investigated in 2020 and 2021 failing to comply with environmental regulations, it comes as no surprise that they are causing pollution to Britain’s land and rivers.
A more sustainable approach to dairy production, and consumption, is required urgently. Typical dairy farming places a huge strain on water and land resources, impacting the environment.
Switching to Milk Powder from Liquid
Do we need so much milk? And so many burgers, for that matter, when the environment and lives are at stake?
Transitioning from traditional animal products to alternative options is an essential step in bringing Net-Zero to fruition, and changing long-standing consumer habits.
This is attainable with milk alternatives – especially in powdered form.
Plant, oat, coconut, rice and soy milks – all liquids can be evaporated to powder, letting consumers create their own milk. This is usually achieved by adding water to the powder.
Cartons of alternative milk are typically 90% water when on the supermarket shelf. By providing powder directly to consumers, food and drink manufacturers can prioritise the product’s quality, save on packaging and carbon emissions, and conserve money.
One study, by Michael Eisen and Patrick Brown, indicates that if the world population switched from animal-based products to a plant-based diet, emissions from food production would decrease to 68%. With dairy being in the former camp, the benefits would be incredible. Change is gradual, and we’re happy to help food and drink companies take the first step. With LabPlant’s Spray Dryers, you can transform your liquid milk products into powders.
Switching to powdered milk products also dramatically affects food waste. With 500,000 tonnes of milk wasted in the UK alone yearly, the powder’s shelf-life is a huge benefit.
The purity and quality of the original milk powder is essential during this process of transforming a liquid into powder. With LabPlant Spraydrying, you can ensure that your milk alternative is transformed into an economically savvy and environmentally conscious product.
If you’d like more information on transforming your liquid drinks to powder with the help of Spray Dryers, email sales@labplantuk.com.