The future of alternative dairy - the missing puzzle piece

By the year 2035, the vegan finished-products market is expected to grow to $290B. Compared with 2022, it constitutes a yearly growth of 17.5%.

One of today's biggest industry challenges is producing vegan products with sufficient protein. Compared with diary milk, which contains 3.9g of protein per 100ml, almond milk contains only .5g protein per 100ml, while pea, oat, coconut, and rice milks contain even lower portions.

 
Therefore, the vegan nutrition movement creates a growing need for vegan protein sources with better nutritional value that enable consumers to enjoy a vegan nutrition without compromising the joy of food.
ProteVin™, the new yeast-derived non-GMO vegan protein produced by Nextferm Technologies through an innovative fermentation process, is the most promising answer to this challenge.