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Strategy Briefing
Ingredients in Dairy: Texture and Taste Needs are Driving Development
46 pages, Sep 2016
US$1,325Added to Cart
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About This Report
New Report Guarantee
If you purchase a report that is updated in the next 60 days, we will send you the new edition and data extract FREE!
Dairy is a strong growth category within packaged food and, as a result, offers good prospects for many ingredients. Although milk dominates the overall make-up of most finished dairy products, many speciality ingredients are also vital in adjusting texture, flavour and health profiles. This report assesses ingredients use within the global dairy market and looks at what specific dairy trends and drivers are influencing the development of some of the key speciality ingredient sectors.
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Overview
Why buy this report?
Gain competitive intelligence about market leaders. Track key industry trends, opportunities and threats. Inform your marketing, brand, strategy and market development, sales and supply functions.
Pressure to add value
Falling milk prices and stagnating consumer demand for basic dairy products is placing growing pressure on the dairy industry to add value to milk; this has led to the creation of both new milk-based ingredients and more value-added consumer products.
Beverages and yoghurts drive growth
In finished dairy markets, best volume growth is coming from non-dairy milk alternatives, yoghurt and flavoured milk drinks, so these are particularly important targets for ingredients suppliers.
Different regional needs and demands
Asia Pacific and the Middle East and Africa are driving dairy market growth and knowledge of local tastes and interests is very important in these areas; in more mature markets, the emphasis on adding value is particularly pronounced.
Non-dairy milks boost some core ingredients…
The rise of non-dairy milks has generated significant growth in key ingredients used in this category, eg soy extract, commodities (mainly water) and minerals for fortification, while poly/oligosaccharides are also key to the development of such products.
…while value-added needs drive specialities
Meanwhile, value-added demands in mainstream dairy applications are driving growth in other important categories, including poly/oligosaccharides, proteins, cultures, cocoa ingredients, sweeteners and flavours.
Texture and flavour needs at the forefront
Textural and flavour demands are particularly important in ingredient choice. Healthy formulations are still significant but the health focus is starting to switch from “better for you” and functional options to more naturally healthy formulations.
Looking ahead…
Lactose is a key issue in the dairy arena and further advances are expected in lactose-free development, while natural health strategies continue to evolve. Demands for ingredients specific to alternative milks, eg camel or donkey, are also expected to rise.
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Introduction
Scope
Key findings
Dairy Industry Background
Milk production is growing faster than the world’s population
Dairy industry increases its focus on adding value
Acquisition focus switches to high-growth specialists and regions
The Global Dairy Market
Non-dairy milks and alternative yoghurt formats are driving growth
Asia Pacific is increasingly important in the global dairy picture
Use of Ingredients in Dairy Products
Volumes not necessarily indicative of importance to end products
Non-dairy and value-added growth drive ingredient trends
Strong dairying regions are less likely to use extra ingredients
Growth in added ingredients generally outpaces end-use markets
Ingredient Drivers
Minerals: Led by calcium, focus on non-dairy and fortified products
Minerals: Regional focus is important in dairy fortification targets
Poly/oligosaccharides: Important market, with wide-ranging usage
Poly/oligosaccharides: Different trends drive different ingredients
Poly/oligosaccharides: Textural needs push pectin and carrageenan
Poly/oligosaccharides: Rise of nut milks boosts certain gums
Proteins: An evolving range of roles across the dairy category
Proteins: Greek-style yoghurt craze changes yoghurt demands
Proteins: Arla’s recent activity highlights diversity of protein targets
Cultures: E ssential building blocks in dairy processing
Cultures: Middle East and its local cheese types are flourishing
Cultures: Could new cultures reinvigorate low-fat cheese?
Cultures: New cultures compete with dairy proteins
Cultures: As probiotics mature, focus shifts to new markets
Cocoa ingredients: Emphasis is on beverages and desserts
Cocoa ingredients: Flavoured milk is a cocoa opportunity in Asia
Cocoa ingredients: More diverse use of chocolate in yoghurts
Sweeteners: Important in both basic and value-added dairy
Sweeteners: Sugar holds its own despite health concerns
Sweeteners: Stevia- erythritol blends target natural health in NA
Flavours: A vital tool for marketing and adding value
Flavours: Competition from commodities should make little impact
Flavours: Savouries start to feature more prominently in dairy NPD
What Next?
Middle East, Africa and Asia are home to important targets
Increasing demand for lactase enzymes
Recent NPD highlights varied approaches to natural positioning
Ingredients firms to tackle technical challenges of different milks
Technical advances: Cockroach milk as a new “dairy” protein?
Why buy this report?
Gain competitive intelligence about market leaders. Track key industry trends, opportunities and threats. Inform your marketing, brand, strategy and market development, sales and supply functions.