Innova: dairy industry also focusing on health and pleasure

27 Feb 2020

The influence of Innova Market Insights Top Ten Trends for 2020 is, it says, clearly apparent in the dairy category, which is facing key challenges in remaining viable amid changing consumer tastes. This is particularly apparent because of the strong growth in interest in plant-based alternatives.

While the challenges presented by the market researcher’s ‘The Plant Based Revolution’ trend are clear, the dairy industry is responding with innovations focusing on other 2020 top trends, including ‘The Right Bite’, ‘Macronutrient Makeover’, ‘Tapping into Texture’ and ‘Hello Hybrids’, further developing its emphasis on health and pleasure.

Innova: dairy industry also focusing on health and pleasure

‘The Right Bite’ describes the quest of busy consumers to maintain healthy lifestyles, both physically and mentally, raising the demand for nutritious foods that are easy to prepare, convenient and portable. Indulgent, treats also play a role in relaxation and enjoyment.

At the same time ‘Macronutrient Makeover’ highlights attention being paid to changing perceptions of macronutrient content and balance, not only in dairy, but in food and drinks as a whole.

Typically one macronutrient at a time is the focus of consumer concern, with low-/no-sugar currently leading from low fat and low calorie as the claim most influencing purchasing decisions in a 2019 Innova Consumer Survey (UK, the US, Spain, France, Brazil, Germany, Mexico and China). As a result, the search for natural sugar reducing solutions goes on in dairy, with the use of cultures and enzymes, which also have clean label benefits, being an area of particular interest.

The ‘Tapping into Texture’ trend focuses on consumers’ increasing recognition of the influence of texture on dairy, allowing a heightened sensory experience and often a greater feeling of indulgence. According to Innova Market Insights research, an average 45% of US and UK consumers are influenced by texture when buying food and drinks, while 68% share the opinion that textures contribute to a more interesting food and beverage experience.

Terms such as ‘thick & creamy’, ‘smooth’, ‘crispy’ and ‘crunchy’ are increasingly in evidence in products as varied as milk drinks, yogurt and cheese. Products such as milk and milk drinks, for example, are being given added indulgence through texture and mouthfeel claims, which were previously not in widespread use in the subcategory.

The ‘Hello Hybrids’ trend recognizes the growing interest in products that combine two different features. Increasingly adventurous consumers tend to be highly receptive to hybrid concepts, with interest in blending ingredients, combining food types and mixing flavor profiles. According to Innova Market Insights research, seven in ten US and one in two UK consumers like products that mix flavors, such as sweet and salty.

Hybrid concepts in dairy are taking a variety of formats, including category fusion, such as ice cream flavored yogurts; mixed taste profiles, such as drinks with sweet and savory flavor blends; and blended ingredients, such as dairy and non-dairy milk combinations, featuring options such as oat and almond.

Related tags

Dairy

Related news

Parmesan partnership to put ‘blockchain ready’ digital chip on all cheese wheels

Parmesan partnership to put ‘blockchain ready’ digital chip on all cheese wheels

29 Jun 2022

A new line of food-safe and secure digital labels on each Parmigiano Reggiano cheese wheel will deliver previously unseen levels of traceability, product control, and quality assurance, says the Consorzio del Parmigiano Reggiano (CFPR).

Read more 
Dairy butter carbon footprint is 3.5 times larger than plant-based spreads, says Upfield

Dairy butter carbon footprint is 3.5 times larger than plant-based spreads, says Upfield

25 Apr 2022

Plant-based margarine manufacturer Upfield says its spreads have a 70% smaller carbon footprint, require half the amount of water and use two-thirds less land across the product cycle when compared to conventional butter, according to a life cycle...

Read more 
China leads the global boom for probiotics

China leads the global boom for probiotics

30 Mar 2022

Probiotics are experiencing a boom in global demand - particularly in China - as consumers look for functional ingredients in food and drink products that can improve their health. 

Read more 
Butter is Better: Keto is driving resurgence as a premium product

Butter is Better: Keto is driving resurgence as a premium product

11 Feb 2022

After years of being shunned as an ingredient, fat is back thanks in large part to the popularity of the keto diet. The market for keto products is growing steadily with the global value of this category forecast to reach $15.6 billion by 2027, accordi...

Read more 
Oats growing in popularity, winning awards and consumer favour

Oats growing in popularity, winning awards and consumer favour

10 Feb 2022

Oats have transformed from a breakfast ingredient to an increasingly common plant-based option, appearing in a multitude of applications.

Read more 
Chobani debuts plant-based coffee creamer

Chobani debuts plant-based coffee creamer

21 Jan 2022

After two years of producing dairy- and oat-based coffee creamers, Chobani is branching into plant-based coffee pairing options with the debut of Chobani Plant-Based Coffee Creamers. These creamers come in four flavors: Caramel Macchiato, Chocolate Haz...

Read more 
Animal-free dairy company raises $120M for commercialization

Animal-free dairy company raises $120M for commercialization

18 Jan 2022

Israeli animal-free dairy company Remilk raised $120 million in a Series B funding round led by Hanaco Ventures with participation from a number of other investors, including Impossible Foods backer CPT Capital, plant-based protein company Just, Yofix,...

Read more 
Chobani Sales surge as it moves closer to IPO

Chobani Sales surge as it moves closer to IPO

26 Nov 2021

Greek yogurt company Chobani saw its sales hit $1.2 billion as of Sept. 25 this year. That is only $200 million short of what the company recorded for all of 2020, when its sales rose 5.2% to $1.4 billion last year, according to a filing with the Secur...

Read more 
Cell-cultured dairy company maker TurtleTree closes $30M in Series A

Cell-cultured dairy company maker TurtleTree closes $30M in Series A

8 Nov 2021

Singapore’s TurtleTree successfully closed a $30 million Series A funding round led by Verso Capital. This investment is one of the largest rounds to date in Asia’s cell-based food sector and brings TurtleTree’s total investment figure to $40 million.

Read more 
EU approves protein ingredient from Eat Just

EU approves protein ingredient from Eat Just

25 Oct 2021

Eat Just, the company behind the mung bean-based Just Egg, received approval from the European Food Safety Authority (EFSA) stating that its novel mung bean protein used in its egg substitute is safe for consumption. It is the first novel legume protei...

Read more