24 Nov Dairy products? Plant- based alternatives are the big cheese

In 2019, chef Richard Ekkebus relaunched his two Michelin-starred restaurant Amber at The Landmark Mandarin Oriental, Hong Kong with a new culinary philosophy. Tasting menus dispensed with dairy products, replacing butter, cream and milk with cold-pressed, plant-based oils.

As a certified nutritionist, Ekkebus wanted to address diners’ changing expectations and health-conscious lifestyles. The dairy-free menu also caters to the rising number of lactose- intolerant or allergy-prone diners. Lactose free foods are the new trend, in fact, the non-dairy milk industry is estimated to generate revenues of US$38 billion by 2024.

The demand for plant-based dairy alternatives will continue to grow. Supermarkets now stock dairy-free cheese and vegan ice cream. 

Restaurateurs will need to rethink their menus and culinary schools will need to introduce plant-based dairy alternatives into the curriculum. Chefs who specialise in European cuisines will also need to reconsider their a inity for butter and cream and seek out plant-based alternatives.

(font by CatchOn’s fth edition of our ‘Future of Food’ report 2020),

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