Consumer trends are currently favouring plant-based dairy alternatives, particularly among the younger generation. Animal welfare, sustainability, and health focus are all driving the change of lifestyles towards a more plant-based diet. Many flexitarians and vegetarians still expect to get the same eating experience when converting from animal to plant-based foods. For many product developers and dairy plants, this means having to work with completely new processes, raw materials and ingredients which leads to new challenges and opportunities when it comes to resource optimisation. The plant-based raw materials will require new solutions and processes to obtain the right fermentation, obtain the desired texture, obtain the desired stability and shelf life and ultimately produce the desired food product. This can involve ingredients such as enzymes, bacterial cultures, hydrocolloids or other stabilising ingredients, and bioprotective cultures.