News
Exploring innovation in dairy cultures
25 Jun 2019The market for dairy cultures is bursting with innovation as the sector responds to growing demand for low sugar, lactose-free, plant-based and probiotic-enriched products.
Among the top five yoghurt markets in Western Europe, four are in decline: France, Spain, the UK, and Italy. Germany bucks the trend, albeit with modest growth, according to figures from Euromonitor International, but consumers are interested in innovative new products in the category, creating a number of fast-growing niches. Overall, demand for yoghurt across Europe has remained flat in recent years.

Stemming from rising consumer demand for authentic ethnic foods and flavours, specific regional yoghurt varieties have gained ground on a global basis. In Europe, Icelandic Skyr is a prominent example, while kefir has become the trendy dairy product of choice in the United States following on from the meteoric success of Greek yoghurt a few years back.
Netherlands-based CSK Food is among those to have developed a range of cultures recently to respond to changing consumer tastes, and says its cultures add character and authenticity to various types of yoghurt, including stirred, set, strained and drinking yoghurts. Its range gives “the possibility to develop signature yogurts with a characteristic taste”, the company says.
Beyond flavours and textures, suppliers have also developed new probiotic cultures in recent years. Despite no approved health claims for probiotic products in Europe, many yoghurt manufacturers (and consumers) have been undeterred, and the European market for probiotics continues to grow.
Suppliers including Dupont Nutrition & Health and Ganeden have positioned probiotics for sports nutrition and weight management, especially as interest has risen for protein-based yoghurt and fermented dairy foods and drinks. Probiotics are also often used to back up ‘easy to digest’ claims in the sports nutrition sector.
In addition, cheese has emerged as a rich area for dairy innovation. Companies like DuPont Nutrition & Biosciences, DSM, CSK Food and Chr Hansen have come out with cultures that respond to shifting textural and flavour preferences, whether that is CSK’s new roasted flavour culture to create more savoury cheese flavours, or Chr Hansen’s cultures for more authentic flavours in cheddar, feta and provolone cheeses.
Ingredient companies with years of experience in the dairy sector now are innovating in the plant milk space too. For instance, Chr Hansen has started supplying yoghurt cultures and probiotic cultures for plant-based yoghurt alternatives, and DuPont Nutrition & Health, under its Danisco brand, supplies a range of cultures for plant-based fermented foods.
Related news

US alternative egg brand cracks European market
23 Jun 2025
Just Egg is set to be produced in Europe’s largest plant-based facility as plant-based egg brands look to take advantage of the supply chain crisis.
Read more
World Food Safety Day shines a spotlight on science
19 Jun 2025
On 7 June, the World Health Organization (WHO) held its annual World Food Safety Day, highlighting the role scientific research and innovation play in supporting consumers’ health.
Read more
Compostable packaging claims rubbished by regulator
9 Jun 2025
Compostable coffee capsule ads from brands including Dualit and Lavazza Coffee have been banned after the UK’s advertising watchdog deemed them to be "misleading".
Read more
The winners of Vitafoods Europe Startup Challenge 2025 revealed
29 May 2025
Four startups – Yomio Drops, PFx Biotech, Revobiom, and Favamole – took top prizes at this year’s Vitafoods Europe Startup Challenge awards.
Read more
Plant-based proteins ‘have higher levels of chemical contaminants’ due to processing
21 May 2025
Plant-based proteins have higher levels of chemical contaminants than their animal-based counterparts, but there is no suggestion of “immediate risk” to consumers, say scientists.
Read more
Nestlé improves nutrition reporting as pressure grows on other food and beverage companies
16 May 2025
Nestlé has urged other major food manufacturing businesses to improve their reporting on the nutritional value of their products.
Read more
Grocery retail shows cautious optimism and stabilisation
15 May 2025
Health and functionality, personalisation, convenience, advancing technologies, and sustainability dominate the grocery retail landscape and the shoppers of the future.
Read more
East takes on West in the fight for future food flavours
30 Apr 2025
Asian and South American flavours are now key components on global menus, driven by a growing global appetite for culinary mashups.
Read more
How biotechnology is developing novel ingredients of the future
29 Apr 2025
Fermented ingredients have the potential to change the food sector at a more rapid pace than once thought, a report by global management consultancy McKinsey suggests.
Read more
Chinese consumers show strong interest in new plant milk types
28 Apr 2025
Chinese consumers are prioritising taste and health benefits when purchasing plant milks, with growing interest in ingredients such as nuts, grains, and tubers.
Read more