Substitute Fluid Dairy Products

Herbert H. Moede

No 321835, Miscellaneous Publications from United States Department of Agriculture, Economic Research Service

Abstract: Substitutes for fluid dairy products are of 2 general types: (1) Those that use 1 or more components of milk as an ingredient, and (2) those without any milk components. In both instances, the products may have flavor, texture, palatability, and appearance similar to the natural dairy products. But usually their retail prices are significantly below those of their dairy counterparts. The degree to which substitute products have replaced fluid dairy products cannot be precisely measured, but most observers consider that they have the potential to significantly change the demand for fluid milk. An indication of the possible impact substitutes may have on sales of fluid whole milk, may be inferred from experience with coffee whiteners and whipped toppings.

Keywords: Agricultural and Food Policy; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Livestock Production/Industries; Marketing; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 12
Date: 1968-06
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uersmp:321835

DOI: 10.22004/ag.econ.321835

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