Highlights from SIAL 2016: Global Cultured Dairy Product Innovations

The Salon de l’Alimentation, or simply SIAL, took place this week in Paris. I was fortunate to attend this biennial event and will be showcasing innovations from the expo as a Daily Dose of Dairy. This blog will focus on global cultured dairy product innovations. 

This international trade show attracted more than 7,000 exhibitors, representing more than 100 countries. The expo just ended, so the final attendee numbers are not available; however, organizers say this year’s figure should exceed the 155,766 visitors from 194 countries who attended the 2014 exposition.

To read about general trends and innovations outside the dairy segment, please link HERE to a column I wrote for Food Business News.

SIAL focuses on innovation. Exhibitors are encouraged to emphasize new products in their stands--more than 75% identify items as “nouveau produit”--and to enter the expo’s annual SIAL Innovation Awards. This year, 2,189 products were entered into the competition, with 552 products selected as finalists. Awards and recognitions are distributed in various categories with gold, silver and bronze awards given to the overall innovation winners at a special ceremony, which was held on Oct. 17. Link HERE to a slideshow of the winners.

Photo source: Bush Brothers & Co.
According to research presented at the SIAL Innovations 2016 exhibit, the dairy sector is currently the world’s most innovative product category, replacing non-alcoholic beverages, which held the top spot the previous three years. What a time to be in dairy! Let’s explore some recent innovations.

This parfait is not something I saw at SIAL, rather it was a new product concept from Bush Brothers & Co., manufacturers of an extensive line of cooked, ready-to-eat beans. This product--an unexpected yet enticing parfait featuring nutrient-packed layers of plain Greek yogurt and Bush’s Best Bean Pot Maple Baked Beans—exemplifies out-of-the-box thinking when it comes to formulating cultured dairy products. As more consumers actively explore vegetarian and flexitarian lifestyles, such combinations of animal protein and plant protein will gain traction. Savory flavors are also growing in this sector. Imagine this bean and yogurt parfait with additional textures and toppings, such as sweet potato strings, toasted oats or diced vegetables.

Savory is the name of the game for Switzerland’s Zuger Frischkase, a cottage cheese with a savory topping that was a SIAL Innovation finalist. This 140-gram dual-compartment product houses whole milk cottage cheese on the bottom and a savory blend of dried vegetables and seeds in the attached dome. Each single-serve container provides 190 calories, 9.5 grams of fat and 15 grams of protein, making this a very satiating snack or meal replacement.

Family-owned French company Triballat Noyal had numerous products that were SIAL Innovation finalists, both dairy and dairy alternatives. This includes Vrai-branded organic whole milk stirred yogurt made with French-grown organic fruit from traceable sources, which supports the brand’s commitment toward transparency and quality. The Vrai brand is determined to manage the entire production chain. The four varieties—Apricot, Lemon, Raspberry and Strawberry—are produced in a dedicated kitchen in Haute-Savoie. The product comes in a multi-pack of four 100-gram pots.

Also under the Vrai brand is a new line of Bourbon Vanilla Fromage Frais especially for restaurants and the catering sector. The organic product contains only 2.9% fat and comes in 100-gram pots. With its creamy texture flecked with Bourbon vanilla specks, this natural source of calcium and protein is also an indulgent dessert.

PUR NATUR, an organic Belgian dairy that uses only fresh, organic Belgian milk sourced from local farmers, is growing its product range with organic full-fat, cup-set Greek-style yogurt. The yogurt comes in four varieties—Honey, limited-edition Orange Lime, Peach and Strawberry—with the flavorful ingredient in the bottom of the pot. The yogurts come in two packs of 150-gram single-serve cups.

Italy’s Fattoria Scaldasole is expanding its range of organic Teddi Tribe kids’ yogurts to now include three pouch products. Sold in packs of three 85-gram pouches, the flavors are Cola, Cotton Candy and Strawberry.    

Scotland’s Graham’s The Family Dairy, produces an extensive range of dairy product’s using local Scottish milk. The company is expanding its quark range with the new Protein 22g line. Each 190-gram pot of quark contains 22 grams of protein and no fat. This soft, spoonable cheese comes in three varieties. They are: Peach, Raspberry and Strawberry.          

PPH Maxpol Sp Z.O.O., Poland, was a SIAL Innovation 2016 finalist for DayUp, a five-variety shelf-stable, no-sugar-added dairy product line that combines fruit mousse, yogurt and cereals. The product is targeted to on-the-go adults and comes in a convenient pouch. DayUp Blue is a blend of banana, natural yogurt, pear, blueberry, quinoa flakes and oat flakes. DayUp Green is a blend of apple, natural yogurt, strawberry, plum, millet flakes and oat flakes. DayUp Orange is a blend of peach, natural yogurt, honey, oat flakes, orange and millet flakes. DayUp Red is a blend of apple, strawberry, sweet cherry, natural yogurt, oat flakes and linseed. DayUp Yellow is a blend of apple, natural yogurt, banana, pineapple, coconut, quinoa flakes and oat flakes.

Greece’s Kri Kri SA Milk Industry was also a SIAL Innovation 2016 finalist for its line of Super Spoon Greek Yogurt. Made with 100% Greek nonfat milk, the yogurts are said to be loaded with superfruits. Varieties include: Banana, Mango, Linseed and Cereals; Blueberry, Blackberry, Black Currant and Cranberry; and Pomegranate, Raspberry and Goji Berry. 

At SupplySide West a few weeks ago, Ingredia showcased a new “Refuel” concept, which is a high-protein fruit compote combined with the company’s proprietary native milk protein isolate that is more than 90% protein and is low in carbohydrates with a low lactose content of 1%. The protein is extracted by filtration, a non-denaturing process. Through the non-denaturing process, the ingredient contains both micellar casein (80%) and native whey (20%) in the same ratio as skim milk. The lactose-reduced content of this protein allows the formulation of products with low- and reduced-lactose content claims. The high-protein fruit compote contained more than 9 grams of protein in a 4-ounce pouch with no added sugar.