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| | News & Analysis on Food & Beverage Development - North America |
Dairy trends: From zero-sugar to âanimal-freeâ to plant-based
From a wave of ultra-low sugar yogurts and zero-sugar dairy milk, to a new generation of animal-free cheese, ice cream and creamers made with 'real' dairy proteins (minus the cows) to ever-evolving and -expanding plant-based alternatives, we explore what's trending in the dairy aisle. | |
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| SPONSORED MESSAGE | | | New developments re-defining dairy Traditional, groundbreaking, nutritious, decadent. The dairy and dairy alternatives category continues to deliver on its dynamic possibilities. Discover how to rise to the top in an increasingly competitive market.... Click Here |
Letter from the editor: Innovations, trends & startups reshaping the dairy category The dairy case is no longer a limited selection of fat-free, low-fat or whole milk in generic white bottles or a bare-bones choice between just âorangeâ or âwhiteâ cheese â rather an explosion of innovation in recent years has dramatically multiplied consumer choice... Watch now
Soup-To-Nuts Podcast: What is the business proposition for 100% grass fed dairy? Research and advocates for 100% grass-fed dairy suggest the practice is better for people, the planet and animals â but is it better for business?.. Listen now
11 startups disrupting dairy across categories from the farm to store shelf Dairyâs nutrient density and decadent eating experience create a powerful canvas for startups innovating across categories to offer better-for-you moments of permissible indulgence while simultaneously supporting the health of consumers, the planet and local economies... Watch now
Yogurts appeal beyond gut health, as coconut options gain in popularity Consumers are buying yogurt for more than gut health benefits, including for protein and indulgence, as shoppers turn to coconut-based as their preferred plant-based yogurt despite general slowdowns in the category, per research from market research company Spate... Read
Whatâs the scoop on frozen dessert trends? Sorbets surge, plant-based ice-creams slump, SPINS finds Consumers are swapping frozen yogurts for sorbets as better-for-you brands push into the ice cream market, despite slowdowns in the plant-based ice cream and novelties segment, according to SPINS data... Read
Why buy the cow? Animal-free casein grows to drive the future of dairy alternatives The growing interest in animal-free casein, the key protein responsible for the flavor, texture and nutritional profile of conventional dairy, is driving innovation in the alternative dairy space as a solution that replicates dairyâs complex qualities while addressing environmental and ethical concerns... Read
A new way to scale precision fermentation: Daisy Lab teams with dairies to produce bioidentical proteins Foodtech startup Daisy Lab is rethinking how to scale precision fermentation efficiently and economically to produce bioidentical dairy proteins without the cow by developing plug-and-play technology that can be dropped into existing, large-scale dairy manufacturing... Read
Milk alternatives lead plant-based dairy category Milk alternatives are the most consumed product in the plant-based dairy category, particularly among Gen Z consumers, while hybrid dairy products help narrow the gap for those skeptical of plant-based options' taste, texture and nutritional profile... Read
Unmet need in plant-based dairy revealed with rise of low-FODMAP diet The influx of plant-based milk in recent years could provide relief and stability for consumers suffering from irritable bowel syndrome, but there remains a significant unmet need for clean-label, allergen-free options, according to one registered dietitian nutritionist... Read
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| SPONSORED MESSAGE | | | Accelerate Growth Across Dairy Applications Consumers want to reduce sugar and artificial sweeteners in their diets. Discover how Ingredionâs new patented sugar reduction technology delivers healthier products AND cleaner labels with the indulgent taste consumers crave.... Click Here |
| SPONSORED MESSAGE | | | Create the Textures Consumers Want in Dairy Consumers want authentic tastes, unique textures and recognizable ingredients on labels. Discover how Ingredion can help your brand create the specific textural experiences consumers crave in their dairy and plant-based dairy products.... Click Here |
| SPONSORED MESSAGE | | | New developments re-defining dairy Traditional, groundbreaking, nutritious, decadent. The dairy and dairy alternatives category continues to deliver on its dynamic possibilities. Discover how to rise to the top in an increasingly competitive market.... Click Here |
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