| | News & Analysis on the Dairy Industry & Markets | | 09-May-2022 |
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| SPONSORED MESSAGE |  | | | Finding White Space in a Growing Dairy Category | | Innovation is exploding within Dairy & Non-Dairy Alternatives, yet areas of the category are becoming saturated. As consumers continue to scrutinize labels while demanding better taste, brands can grab market share by focusing on five key trends... click here |
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| SPONSORED MESSAGE |  | | | Remove any question of authenticity & transparency | | Appetite for “clean” eating is insatiable. No matter how indulgent the food, consumers remain hungry for simple ingredients and a story that rings true. Hence, brands must balance marketing authenticity & manufacturing practicality to gain an edge... click here |
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| | | | | Investor group FAIRR says IPCC report is ‘Apollo 13’ moment for dairy | | The IPCC’s Sixth Assessment Report (AR6) has revealed animal protein production is under significant and accelerating pressure from climate change – representing a significant material risk for investors. This is according to the FAIRR Initiative, an investor network supported by investors managing $52tn of assets.... Read more |
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| UPCOMING SUPPLIER WEBINARS | | Tapping into texture to diversify your ONS offer | | Clinical nutrition market is growing and is expected to reach $34 billion in the next few years. The main driver is the rising geriatric population for whom an optimized nutrition, with adequate protein intake, is key. Oral Nutritional Supplements (ONS) are at the heart of... |
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| ON-DEMAND WEBINARS | | | | Dairy Innovation 2018 | | Is the ‘Greek yogurt revolution’ over? What was considered one of the biggest trends in dairy might have been overtaken by yogurt drinks, which, according to Mintel, between 2011 and 2016, grew 62% to reach $893m in sales. As well as yogurt drinks, other trends are... |
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| | Dairy Innovation | | In 2016, according to Mintel data, 30% of dairy product launches were new products, compared to 32% which were range extensions, 30% involved new packaging, 8% were relaunches and 1% was new formulation. However, creating truly innovative products, rather than variations or relaunches, is a challenge.... |
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| | | Sweet proteins… finally ready for prime time? | | From thaumatin to brazzein, we’ve been told for years that ultra-sweet proteins found in tiny quantities in some fruits could be the next big thing in natural sweeteners, if we can just find a way to produce them more cost effectively from microbial hosts. Could 2022 be the year that we finally see some real movement on this front?... Read more |
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