New Nutrition Business has released a new report that outlines 14 key trends in the dairy sector.
The report titled Key Trends in the Business of Dairy Nutrition, says that innovation within the dairy sector has led to the creation of entirely new product areas that fit with dairy’s “wholesome image”.
Julian Mellentin, Director of New Nutrition Business says that creative thinking within the dairy sector, including the creation of savoury products such as vegetable flavoured yoghurt, perfectly demonstrates the dairy sectors direction away from added ingredients and towards healthy products.
“Dairy, more than any other category, is perfectly positioned to profit from the most important consumer trends shaping the food industry,” says Mellentin.
“…Science shows that dairy is nature’s whole food, with more benefits that are bringing new opportunities,” says Mellentin. “It’s too early for companies to use these benefits for marketing purposes, but over the next decade they will support dairy’s “naturally healthy” identity.”
Mellentin has coined the term “Dairy 2.0” as the industry’s movement away from added ingredients and towards embracing the food group’s health benefits. “A major part of Dairy 2.0 is about bringing formats that are established and traditional in one market, and introducing them in a new market where they can be positioned as new and different.”
Protein, digestive health and the ageing population are other areas that the dairy industry has driven product innovation says Mellentin.
“…Dairy will continue to be the most important category for future growth in food and health and the place where you are most likely to find innovation,” he says.
14 key trends in the business of dairy innovation
