News
The Changing Face of Dairy Products
17 Oct 2014With a whole glut of new products and with more emphasis on unique and specialist items, dairy as a whole has been an interesting ride for many over the past few years. Food & Drink International has been witness to many of these changes, but perhaps most of all to convenience products and offerings related […]
![The Changing Face of Dairy Products](/img/ingnet-logo.png)
With a whole glut of new products and with more emphasis on unique and specialist items, dairy as a whole has been an interesting ride for many over the past few years. Food & Drink International has been witness to many of these changes, but perhaps most of all to convenience products and offerings related to health.
With an emphasis on taste, consumers are demanding dairy products that are easy to prepare or eat straight from packaging, which has meant a great deal of change within the industry. Several manufacturers have diversified from one or two simple products to a whole range of enticing brands and formulations.
With so many different products coming to market and with packaging and technology keeping up with new tastes, it could be said it’s never been a more exciting time for the industry in terms of innovation. This is particularly true when you consider the move of most consumers to healthier and more convenient products overall. The key to success lies with the use of new, efficient machinery and its associated supply chain – which has also increased its duty of responsibility to condition of products, including making leaps in refrigeration techniques and storage.
The rise of cheese as a luxury product as well as a staple foodstuff has been thanks largely to the differentiation of artisanal or specialist products and everyday, value items. It’s also been helped by innovative products aimed at the food on the go market which has gone hand in hand with packaging advances as well as machinery improvements.
On the production side, new cheese culture ranges for cottage cheese applications have been specifically developed to allow medium- and large-scale cheese producers to create dairy products with great texture and mouthfeel, while maximising profits.
As regular judges at the International Cheese Awards, held annually in the UK, we at Food & Drink International have noticed a significant spike in entries from producers wanting to showcase convenience products. Be they netted, snack-sized cheese products or new ranges of milk-based chilled drinks, the sheer variety on offer and new launches seems to suggest that food on the go, paired with perceived health benefits, is certainly having an impact on the industry as a whole.
Thankfully, technology is keeping up with these advances in demand and innovation for new products, with new automated solutions able to meet the speeds and efficiency needed. A focus on innovation when it comes to packaging is also a noticeable step in the right direction, with shelf-ready, safe and attractive options becoming available across the board. These are exciting times indeed for an industry that is not without its challenges. Making changes and looking forward is paying dividends.
Related news
![Consumers dislike faba beans’ sensory profile](/47/pdcnewsitem/12/45/47/th124547.png)
Consumers dislike faba beans’ sensory profile
3 Jun 2024
Consumers display low acceptance of faba beans, with sensory properties such as bitterness a core concern, a study suggests. However, for product varieties such as cocoa-free chocolate, this attribute could prove to be a benefit.
Read more![Food scientists uncover new way to preserve nutrient and flavour quality](/47/pdcnewsitem/12/45/35/th124535.png)
Food scientists uncover new way to preserve nutrient and flavour quality
29 May 2024
Researchers have developed a method that guarantees food safety for low-moisture products, such as dried milk, while maximising quality by retaining vitamins, minerals, and flavours, they say.
Read more![FDA scrutinizes milk pasteurisation over HPAI risk](/47/pdcnewsitem/12/45/33/th124533.png)
FDA scrutinizes milk pasteurisation over HPAI risk
28 May 2024
The US Food and Drug Administration (FDA) is undertaking additional scientific research work to ensure that approved pasteurization processes are rigorous enough after retailer milk tests showed contamination from Highly Pathogenic Avian Influenza (HPA...
Read more![Magnum targets ice cream lovers’ moods with new flavours](/47/pdcnewsitem/12/42/41/th124241.png)
Magnum targets ice cream lovers’ moods with new flavours
2 May 2024
Unilever-owned Magnum has released a suite of “mood-inspired flavours” as the 2024 ice cream season kicks off. The offerings, marketed as the Magnum Pleasure Express, are Magnum's first foray into the “mood-food” category.
Read more![The eight global food trends shaping the future of dining](/47/pdcnewsitem/12/41/92/th124192.png)
The eight global food trends shaping the future of dining
23 Apr 2024
Unilever’s Future Menu Trend 2024 report identifies the global food trends shaping the food service industry, providing insights into changing consumer preferences that could provide inspiration for packaged food and drink brands.
Read more![Report outlines how the US interfered with marketing restrictions on formula across the globe](/47/pdcnewsitem/12/41/93/th124193.png)
Report outlines how the US interfered with marketing restrictions on formula across the globe
18 Apr 2024
A recent investigative report by ProPublica unmasked the extensive interference by the US government in international regulations concerning the marketing of formula.
Read more![Ultra-processed food intake in South Africa at concerning levels, study suggests](/47/pdcnewsitem/12/39/42/th123942.png)
Ultra-processed food intake in South Africa at concerning levels, study suggests
19 Mar 2024
As South Africa considers introducing front-of-pack warning labels and strict marketing limits for unhealthy foods, research has found that low-income South Africans get around half of their calories from ultra-processed foods (UPFs) – “a cause for con...
Read more![India’s mithai market develops new ingredient and flavour profiles](/47/pdcnewsitem/12/39/31/th123931.png)
India’s mithai market develops new ingredient and flavour profiles
18 Mar 2024
Mithai is a hugely popular dessert and sweet snack in India and manufacturers are experimenting with unique ingredients, new flavour combinations, and healthier versions to capture new audiences.
Read more![Unilever and Perfect Day’s animal-free dairy dessert: Is precision fermentation the future of dairy?](/47/pdcnewsitem/12/38/53/th123853.png)
Unilever and Perfect Day’s animal-free dairy dessert: Is precision fermentation the future of dairy?
6 Mar 2024
Perfect Day, a precision fermentation dairy supplier, has partnered with Unilever's Breyers, a brand of ice cream and frozen dairy desserts, to launch Breyers lactose-free chocolate frozen dessert.
Read more![Macauba oil emerges as potential rainforest-friendly palm oil alternative](/47/pdcnewsitem/12/38/03/th123803.png)
Macauba oil emerges as potential rainforest-friendly palm oil alternative
1 Mar 2024
Producers and researchers consider the rainforest-friendly credentials of Macauba palm oil and whether its sustainability credentials offer an opportunity to replace palm oil.
Read more