Anne Wong-Erven, insight and advisory director, Zenith, added, “Milk consumption has continued to increase over the past 10 years, reaching 277 billion liters in 2018. Developing markets are increasing per-capita consumption, but developed markets are struggling to increase consumption. Asia Pacific holds the largest global consumption volume share.”
The way to increase dairy intake is through innovation. And that’s what was on stage at the Congress, where The World Dairy Innovation Awards 2019 were presented. U.K.-based FoodBev Media has organized and presented this award for the past 13 years. Every year, some of the biggest, most world-renowned brands and groundbreaking new start-ups enter the awards, highlighting their newest innovations on this global platform. This year there were 167 entries from 19 countries.
“In a challenging year for the dairy industry, we have seen a broad range of innovation within the entries for the 13th annual World Dairy Innovation Awards as brands continue to find creative solutions,” said FoodBev Media marketing manager Matt Ferris. “Once again, we are fascinated by the level of innovation, from the datafication of agriculture to advance sustainable production practices, to the new flavors, concepts and modernized manufacturing technologies designed to give consumers more choice and aid digestive wellness.”
Below is the complete list of winners, including some descriptions. To learn more about the contest, to review the list of finalists in all 22 categories and to watch a video of the winning products, link HERE.
Best allergy-friendly dairy or dairy alternative product
- Heilongjiang Yeeper Dairy Group – Bekari Growing-up Formula Sheep Milk Powder
Best brand extension or reformulation
- Icelandic Provisions – Krímí Skyr: whole milk yogurt prepared using the Icelandic tradition of pouring whole cream on skyr and adding freshly foraged ingredients for a decadent treat. The name Krímí is a play on words. It’s how an Icelander might write out the English word “creamy.” Icelanders like to “Icelandicize” words when necessary and Krímí is the perfect example. Each of the four launch flavors has a carefully curated ingredient profile. Varieties are: Chocolate Coconut, Mixed Berry, Strawberry Rhubarb and Vanilla Bean. Like all Icelandic Provisions products, Krímí Skyr is made with preserved and treasured heirloom skyr cultures and local milk from cows on a largely grass-filled diet. Icelandic Provisions does not contain artificial preservatives, thickeners, sweeteners, flavors or colors. Products are also sweetened with just a “little bit” of cane sugar, with the amount stated on front panels.
- Agropur – Natrel Whipped Cottage Cheese Dip: blended low-fat cottage cheese that functions as both a dip and spread. The curds and cream are whipped to a smooth, creamy texture and come Plain or with seasonings. The two seasoned varieties are Chive & Garlic and Roasted Red Pepper. High in protein and low in calories, a 2-tablespoon (30 grams) serving contains 25 calories, 0.5 grams of fat, 1 gram of sugar and 3 grams of protein.
- Grandvewe Cheeses – Gin Herbalist: upcycled whey from sheep’s milk cheese gets fermented into alcohol, essentially turning cheese waste (whey) into a beverage. To continue the upcycle process, the company collects the botanical waste from the gin production and coats the outside of a cheese with the spent Australian native botanicals. This cheese has a unique gin flavor. When young, it is firm and moist with citrus flavors and a slightly sour tang. With age the texture becomes softer, absorbing the savory and herbaceous flavors of the rind. This results in a delicate balance with the warm bright sheepy quality of the interior paste.
- Junlebao Dairy – LePlatinum K2 Growing-up Milk Formula
- Happy Cheeze GmbH – Happy White: The Camembert Alternative
Best dairy dessert- Nightfood – Nightfood Ice Cream
Best dairy drink
- Hartshorn Distillery – Sheep Whey Vodka
- Chr. Hansen – Sweety Y-1 Culture
- siggi’s – Simple Sides: whole milk yogurt with a side compartment of simple, no-added-sugar mix-ins. The four varieties are: honey yogurt with dried figs & walnuts, plain yogurt with muesli & currants, vanilla yogurt with almonds & dried cherries, and vanilla yogurt with dried coconut & cacao nibs. The product varieties contain, on average, 15 grams of protein and 11 grams of sugar per 5.3-ounce serving, offering a more positive nutritional profile amidst the traditionally sugar-filled yogurt with mix-ins product segment, which averages 18 grams of sugar per 5.3-ounce serving, according to the company.
“Our mission has always been to provide yogurts that are lower in sugar, have a simple ingredient list and taste great,” said Siggi Hilmarsson, founder. “This new launch follows the same philosophy. Yogurt with crunchy, tasty toppings as a side has become a popular snack among consumers in recent years. However many of those offerings are sadly more comparable to sugary treats than wholesome snacks.”
Best dairy parlour innovation
- Yoghurt Barn – Yoghurt Parlour
Best dairy protein product
- Bam Life – Bam Organic: an all-natural high-protein milk shake. Each single-serve carton contains 25 grams of protein and is made with only five ingredients: organic British milk and milk protein, organic honey, organic banana and organic corn flour.
- Grandvewe Cheeses – Fresh Curd with Probiotics
- Nightfood – Nightfood Ice Cream: sleep-friendly flavors of ice cream. Each pint has a fun, nighttime-themed name, and delivers ice cream indulgence with a sleep-friendly recipe for both kids and adults. The eight flavors are: After-Dinner Mint Chip, Breakfast in Bed (maple-flavored waffle), Cherry Eclipse, Cold-Brew Decaf, Cookies n’ Dreams, Full Moon Vanilla, Midnight Chocolate and Milk & Cookie Dough. NightFood’s team of sleep experts made sleep-friendly decisions regarding the recipe, according to Sean Folkson, CEO. This means that the coffee ice cream is decaf. Cherry Eclipse is made with nutrient-rich tart cherries, one of the few foods naturally high in melatonin (the hormone that triggers sleep). The chocolate-type flavors rely on a patented cocoa-based ingredient that tastes just like chocolate but without the caffeine kick. The ice cream has a balance of fiber, protein and (less) sugar, which its scientific advisors helped formulate. Ingredients include a protein that’s relatively low in lactose (milk protein isolate), as well as minerals, amino acids and enzymes they say aid sleep and reduce acid reflux. Chicory root contributes fiber, and in combination with monk fruit extract, keeps sugar content low. A half-cup serving contains 70 to 100 calories, 1.5 to 2.5 grams of fat, 6 to 7 grams of protein, 6 to 10 grams of sugar and 3 to 5 grams of fiber, depending on variety.
- Löwenzahn Organics – Infant Formula
- Cheese Grotto – the wine cellar for cheese
- Junlebao Dairy – VITARESH INF009S Technology
- Les Producteurs de lait du Québec – Solide Liquide 2018
- Yaar Bars – Yaar Bars: chilled Belgian chocolate-covered quark snacking bars. The mild, creamy quark comes in Cloudberry, Toffee and Vanilla flavors. The smooth center is described as having a thick and creamy taste like yogurt and the texture of cheesecake. The bars are under 140 calories, gluten-free and free from artificial colors, additives and preservatives.
- Elopak – Aseptic Pure-Pak Sense Carton with Natural Brown Board
- Valio – 100% Plant-based Cartons
- Icelandic Provisions – Krímí Skyr
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