Butter Is Optional as Commercial Bakers Master Dairy-Free Croissants
Commercial bakeries and foodservice operators are expanding dairy-free pastry lines to satisfy growing consumer demand for plant-based treats.
By Foodie Pundit Newsroom - Published - Updated - Section: Desserts Snacks
Key points
- Ingredient advances in alternative fats and egg substitutes allow bakeries to mimic traditional pastry textures.
- Flexitarian consumers are driving mainstream demand for dairy-free and egg-free baked goods.
- Wholesale distributors are expanding frozen vegan dough options for commercial foodservice operators.
- Restaurant operators benefit from higher ticket averages and improved group inclusivity by offering plant-based options.
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Sources and methodology
Reported from the public datasets below.
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