Though worldwide growth in demand for plant-based dairy alternatives has been witnessed, even the Middle East has experienced some. Such changes are brought about by considerations such as lactose intolerance, health awareness, ethical concerns, or sustainability. However, the climate, local preferences, and regulatory ambience all call for solutions with a difference. Such measures must rely on scientific innovations that consider local flavor profiles, nutritional requirements, and methods of post-fermentation utilization. [1]
With animal-welfare, health, and environmental concerns growing, plant-based diet interests have led the world into dietary streams like veganism and vegetarianism. These trends present opportunities for plant-based dairy products, particularly if these approaches are directed with regionally specific scientific approaches. [2]
Most plant-based milks in the Middle East are created from imported crops that are water-intensive including almonds and soy that do not have favorable relationships with the arid climate. To provide sustainable alternatives better suited to the region, the researchers spotlighted native and climate-resilient crops such as date, chickpea, faba bean, lupin, sesame, and millet. Agricultural systems that prioritize crops such as dates, chickpeas, faba beans, lupin, sesame, and millet, can withstand higher temperatures and drier conditions while supporting local biodiversity and decreasing reliance on imports. Through enzymatic hydrolysis, protein extraction, and emulsification, they can be processed into plant-based milks, yogurts, and fermented drinks. [3]
The sustainability is further enhanced by upcycling any byproduct of date seeds or maybe aquafaba (the water from chickpeas). Fava beans, for instance, that are very popular in the region for consumption, are good in saline soils and withstand higher temperatures, thereby facilitating plant-based dairy development in desert areas. [4]
Dairy products such as labneh, laban, and ayran are very familiar to the Middle Eastern customer base, who appreciate the products for their creamy, slightly tart, and smooth textures. Among these, the fermented beverage laban is quite popular for being somewhat curdled and refreshing.
Scientists had to deliver a real flavor and texture to breed plant-based variants suited to regional tastes. This involves using plant proteins (i.e. chickpea or fava bean) with hydrocolloids like xanthan or guar gums, that mimic the creamy, shear-thinning behavior of dairy. The emulgents and fat mimetics (e.g., structured plant oils) lend to the mouthfeel.
Smoothing is further aided by breaking down the particles through high shear mixing and micro fluidization. Enzymatic treatments such as transglutaminase cross-linking improve viscosity and gel structure, which are considered useful for yogurt-like products.
In terms of plant-based dairy, flavor-masking agents and applications of natural dairy-like flavors are helpful in downplaying legume off-notes.
A yogurt made with chickpea, for instance can be masked with acidulants, fermented sugar aroma, and some regional flavoring such as vanilla and cardamom before consumers will form a more favorable disposition toward it: this is particularly true for the Middle East, where plant-based dairy has replicated traditional dairy’s sensory profiles. [5]
Nutritional deficiency is a public health concern in the Middle East. These folks suffer from vitamin D deficiency related to limited sun exposure and clothing culture. Iron and calcium intakes are often less than optimal. So, in addition to providing lactose-free options, plant-based dairy products must also provide bioavailable, shelf-stable micro-nutrients. [6]
Fortification strategies need to consider dietary gaps based on the locality, as well as being shelf-stable under high temperature ambient conditions with low humidity – nano-emulsions and encapsulation technologies may be able to increase species bioavailability and stability. And fortification must also consider regulatory restrictions imposed by ESMA (Emirates Authority for Standardization and Metrology) and SFDA (Saudi Food and Drug Authority).
Example: A commercially developed soy-based yogurt fortified with nano-encapsulated calcium carbonate and vitamin D3 was found to improve calcium bioavailability in hot-climate storage conditions, making it ideal for Middle Eastern markets.
Fermentation is deeply rooted in the Middle Eastern food culture for making traditional drinks such as Rayeb, Doogh, and laban. Modern science can use indigenous probiotic strains toward the manufacturing of halal-certified, gut-friendly plant-based fermented beverages. [7]
Metagenomic analysis and strain selection allow for the identification of microbial cultures native to Middle Eastern dairy products. These can then be applied to plant substrates based on the granted phytoplant (e.g., chickpea milk or sesame milk) to produce fermented products with authentic flavors and health benefits of their own. In addition, advanced bioreactor designs can be employed to control the fermentation process for optimal taste, texture and probiotics viability.
When Lactobacillus helveticus from Middle Eastern laban, ferments pea-based milk, developing protein digestibility and probiotic viability post cold storage, it provides a comparable market positioning advantage for deserts and culturally risk-free regions.
The Middle East struggles with water scarcity. The food industry shall develop processing technologies with low water usage and energy demands, all of them adaptable to local resource constraints. Dry-processing technologies such as air classification, dry milling, and membrane filtration are some of the potential sustainable alternatives to traditional wet extraction methods.
These technologies reduce energy and water consumption: solar pasteurization and dehydration using renewable energy. Recycling water in closed-loop systems and heavy emphasis on reducing the amount of wastewater generated will help with environmental compliance and overall sustainability efforts. [8] [9]
It is an utter non-negotiable point in the Middle Eastern market that something should be halal. Raising the demand of consumers towards clean-label products, the latter are generally free from any southern fillers, allergens, or genetic modification. Regulatory science ensures that plant-based dairy innovations satisfy both consumer expectations and legal requirements across GCC countries.
Analytical chemistry, immunoassay testing, and DNA barcoding help check that haram or cross-contaminating substances are absent. Regulatory dossiers must comply with GCC food authorities’ standards, from ingredient traceability to labeling to additive restrictions and to shelf-life validation. In addition, products should bear certification from recognized Halal accreditation bodies to guarantee acceptance by the market. [10]
Precision fermentation is one of the most exciting areas of science that allows for the biosynthesis of dairy-identical proteins, such as casein and whey, from microbial hosts versus cows. The resulting animal free proteins can now incorporate some plant bases to have the equivalent traditional functionalities, at the same time being Halal and sustainable.
Several start-ups and biotech companies are developing scalable and cost-competitive precision fermentation platforms. In the Middle East, this technology can do more than create independence of imports, it can also show the ethical consumption patterns many Gen Z and millennial consumer demographics are trying to engage in. When combined with local plant substrates, it can produce culturally relevant, high-performance dairy alternatives. [11]
Food Research Lab has everything you need to take advantage of these scientific opportunities to create market-ready products for the Middle East:
Sensory Mapping & Consumer Testing to ensure acceptability for various Middle Eastern communities
Whether you are a start-up, investor, or existing dairy manufacturer, Food Research Lab is uniquely positioned to connect the dots between the innovation and the practice of good science for good solutions in the plant-based dairy space, which are culturally appropriate and compliant with regulatory authorities.
Let science lead your next plant-based dairy venture—Made for the Middle East.
The Middle East is primed to take the next step in plant-based dairy innovation; local agriculture, regional health needs, and cultural authenticity, that is. With science-led food technology, fermentation, fortification, processing, etc., the Middle East can create an independent and health-sustaining dairy alternative ecosystem. Partnerships and expert-led R&D will be necessary to make this happen, and Food Research Lab is willing to contribute to this transition.
Food Research Lab strives for excellence in new Food, Beverage and Nutraceutical Product Research and Development by offering cutting edge scientific analysis and expertise.
