Expensive vegetable drinks will never be able to compete with natural milk – Sergey Anisimov
The expert noted that animal milk and its alternative are completely different in terms of nutritional value.
‘Even expensive nutty drinks will never be able to compete with natural milk, which by the way is 3-4 times cheaper not to mention liquids made from cheap cereals and oils. Consumers who understand at least a little about the value of products also understand this very well,’ said Sergey Anisimov.
He noted that for people with lactose intolerance, a sufficient amount of low-lactose milk and other dairy products have been produced for a long time. Moreover, for customers with protein allergies, there is A2 milk. These products, according to the expert, allow you to compete with manufacturers of plant alternatives.
‘With such competition, problems may arise. For example, misleading some consumers that vegetable milk can be an alternative to cow milk. Mammalian milk is a kind of crown of nature's creation. And nothing can replace it,’ said Sergey Anisimov.
He noted that in the conditions of falling incomes of the population, traditional products win: natural milk and fermented dairy products - not expensive goods, the entire value of which, according to the expert, lies in the work of marketers.
‘If we talk about what the buyer will choose: 1 kg of cottage cheese or 2 kg of chicken, which cost approximately the same, then these are products of completely different categories. And this question should be asked to each individual consumer who has their own individual preferences and their own level of income,’ the expert believes.
He noted that the multidirectional development continues at the dairy plant Stavropolsky. The plant plans to produce both traditional products and ingredients from milk.
‘This direction is already very broad for us: this includes 3 types of lactose, including pharmacopoeia, whey protein concentrates, milk-protein concentrate, unique products for agricultural animals based on whey, and much more,’ concluded Sergey Anisimov.