News

Exploring innovation in dairy cultures

25 Jun 2019

The 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.

Exploring innovation in dairy cultures
European yoghurt sales have remained flat, but niche products are on the rise

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

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

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

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

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

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

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

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

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

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

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