Inside the New Push to Perfect Dairy Alternatives

Next gen ingredients like Rubi Protein push plant based dairy closer to true dairy performance

21 Nov 2025

A fresh group of ingredient technologies is beginning to narrow the performance gap between plant-based and conventional dairy, drawing industry attention at the recent IFT First competition. Plantible Foods received the top award for its Rubi Protein, a lemna-derived ingredient designed to replicate the functions of egg and dairy proteins.

Rubi Protein is being tested for binding, gelling and emulsifying properties - technical functions that have challenged producers of plant-based cheese. Developers said early trials point to more stable melt and stretch, two areas where plant-based products have lagged. The ingredient is not yet in commercial production, and its prospects depend on cost, regulatory clearance and scale. Even so, the company has attracted interest from brands seeking more dependable performance.

Other finalists highlighted broader innovation in the sector. Crush Dynamics presented fermented ingredients aimed at improving texture and product stability. RedLeaf Biologics introduced sorghum-based components intended to deliver natural colour and flavour. Neither company announced commercial launches, but their work suggested expanding options for food developers seeking functional gains.

Research and development teams at major alternative dairy producers are monitoring the field. One executive at a national brand described a shift in what appears technically achievable and said improved functionality could support growth in foodservice and ready-meal applications. Analysts expect greater attention to these technologies to prompt new investment and pilot partnerships, with one researcher estimating potential performance improvements of about 20 per cent.

Key challenges remain. Ingredient costs must decline, and the path to regulatory approval can delay early-stage technologies. Scaling production to meet commercial demand is also expected to be a significant hurdle for smaller suppliers.

Still, market conditions are favourable. Demand for plant-based dairy continues to rise across grocery, café and quick-service channels. Producers hope that more reliable ingredients will allow the category to move closer to the taste and texture of traditional dairy products.

If technologies such as Rubi Protein reach commercial scale, the sector could enter a period of more rapid improvement, driven by a wider set of tools for formulators and sustained interest from manufacturers seeking long-term advantages.