Dairy Product Innovations in Trendy Attributes, E-Commerce, and More

Dairy product innovations like probiotic additives and sugar reduction are being developed in response to consumer trends.

Dairy companies are introducing products with trendy additives and other innovations to meet consumer demand.
Dairy companies are introducing products with trendy additives and other innovations to meet consumer demand.
PMMI Business Intelligence: 2023 Dairy Industry Report: Innovation, Adaptation, Transformation

The dairy industry is milking consumer trends with a slate of product innovations.

Consumers are showing increased preference toward dairy products with more protein, less sugar, more convenience, and without lactose, according to PMMI Business Intelligence’s “2023 Dairy Industry Report: Innovation, Adaptation, Transformation.” The industry is capitalizing on these trends with new products that meet demand.

Trendy Product Attributes

Liquid milk can be made more attractive through trendy additives, such as probiotics. Dairy producers can tout the extra benefits of probiotic-infused milk over simple probiotic supplements by emphasizing the naturally healthy characteristics of liquid milk like vitamins A and D.

A recently released line of cottage cheese fortified with probiotics aligns with consumer preferences. The product also promises itself as having twice the protein content of yogurt, contains real fruit, and is high-fructose corn syrup free, covering a wide range of consumer concerns.

Another novel product in development that is expected to hit the market is animal-free dairy milk. Produced from strains of whey protein through cellular agriculture, this “lab-grown” milk boasts a significantly smaller carbon footprint. It can also easily be manipulated into formulations like lactose-free.

While lactose sensitivity is well known, recent research suggests that some individuals are actually sensitive to one of the casein (protein) compounds in milk, specifically the A1 beta casein. To address this, dairy producers are introducing products that contain only the A2 beta casein, giving consumers with the A1 sensitivity a healthier and more approachable option.

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