When we think of ice cream, we probably don’t associate it with savory flavors, dairy-free vegan options or probiotics added - but this is what’s happening. By replacing some of the traditional ingredients like sugar or fat and retaining flavor and texture, manufacturers are creating healthier options that appeal to modern consumers. No or reduced fat has become the standard for spoonable yoghurts as well. In yoghurts containing fruit, oligofructose and inulin are often added via the fruit preparation. And with around twice the protein content of standard yoghurt, it’s no wonder that variations of cream cheese like quark and skyr are in demand in many markets around the globe.
Cheese is also undergoing some changes. Variations with added protein, reduced lactose and dairy-free are experiencing high demand around the world. New concepts like plant-based cheeses offer an alternative for vegans, flexitarians and the lactose intolerant. The thirst for creative varieties also applies to drinks containing soybeans, almond and oats. Fermented dairy drinks, such as kefir, are especially desirable.
The texture, mouthfeel, shelf-life and appearance of dairy products such as drinking or spoonable fermented products and flavored milk are key, sought-after factors by consumers. Whether authentic and recognizable, or novel and sensational – the demand for flavored dairy products is growing. This is where our Food & Nutrition team can support you in all segments of the dairy and ice cream market.
