Creamer, milk, ice cream and yogurt all provide an easy canvas for flavor innovation. Limited-edition and seasonal products entice consumers to purchase. They put a smile on their face and add a little excitement during these uncertain times.
Even before COVID-19, creamers were a hot category. And now, coffee and tea drinkers are trying to replicate that café experience in their homes.
According to Packaged Facts’ proprietary consumer research, millennials are both avid consumers and judicious shoppers when it comes to coffee creamers. They are significantly more likely than average to use commercial packaged creamers, non-dairy cream substitutes, dairy beverages and plant-based dairy alternatives in their coffee.
Additionally, product innovation in liquid creamers through the introduction of new flavors has boosted popularity among younger coffee consumers, according to IBIS World, New York. The research firm projects the creamer category to continue its healthy growth trajectory as in-home coffee and tea consumption increases. Strong growth is expected from non-dairy concepts, reflective of the growing number of consumers who are eliminating or reducing dairy and animal-based products from their diet. We all know dairy creamer tastes better so let’s give them delicious options.
The popularity of the keto diet has been a major contributor to the popularity of creamer. The keto diet is approximately 70% fat, 20% protein, and 5% each simple carbohydrates and non-starchy vegetables. By eating a lot of fat and very few carbohydrates, the body is forced into a metabolic state known as ketosis. This is when the body burns fat instead of carbohydrates for energy. The liver converts fat into fatty acids and ketone bodies, with the latter traveling to the brain and fueling the body, the traditional role of glucose obtained from carbohydrates. Burning ketones in place of glucose is associated with weight loss, reduced inflammation, sustained energy and more.
- Ready-to-drink hot cocoa-flavored milk, maybe even single-serve in a microwavable carton
- Single-serve bottles of flavored milk adorned in shrink-sleeve labels featuring collectable characters, maybe teachers---bring the classroom to the kitchen table
- Milk flavors: art class unicorn (blue raspberry), mathematical magic (orange marshmallow) and gym games (banana)
- Dairy is recommended for consumption within all three healthy eating patterns featured in the report, with three servings per day recommended in the Healthy U.S. style eating pattern and Healthy Vegetarian Style patterns and two servings per day in the Healthy-Mediterranean pattern;
- Americans need more dairy in their diets, as 88% of them fall short of the panel’s recommendations. That includes 79% of 9 to 13-year-olds, who rely heavily on the school-lunch program to meet nutritional needs;
- The committee recognized milk as a nutrient-rich beverage that contributes positively to under-consumed nutrients, including potassium, calcium, phosphorus, magnesium, vitamins A and D, and others;
- Low-fat and nonfat dairy foods are recommended as nutrient-dense building blocks of a healthy diet; and,
- In the committee’s first-ever recommendations for birth through 24 months, yogurt and cheese are recognized as complementary feeding options for infants ages 6 to 12 months, and dairy foods (milk, cheese and yogurt) are included in healthy eating patterns for toddlers 12 to 24 months.
Need assistance with sugar reduction? Plan to attend the
virtual “REFORMULATE: Advancing Sugar Reduction Technologies” conference
on September 9. This event has a faculty of scientists and industry experts who
will explore next-generation, natural sugar reduction-enabling technologies and
ingredients. The goal is to connect with R&D decision-makers across food and
beverage to provide actionable insights and approaches to successfully
reformulate clean-label, consumer-accepted, taste-first, better-for-you, low-
and no-sugar food and beverage products. This event will explore future trends,
changing consumer priorities alongside technical, formulation and manufacturing
considerations to inform the future of your sugar reduction R&D beyond the
use of traditional sweeteners.
Whether you have a product in the market to reformulate or are looking to launch into the growing low- and no-sugar, better-for-you market, this meeting will equip you with the information and partnerships to succeed.
Why This is an Unmissable Event:
- Discover the changing consumer trends reshaping the food and beverage industry, and identify the actions needed to positively align your products with future consumer purchasing patterns to gain market share and protect the sustainability of future earnings.
- Determine how to effectively integrate a low- and no-sugar strategy into your current business model by developing a sustainable portfolio and communicating this with the consumer.
- Navigate and overcome the formulation and manufacturing challenges that can arise when replacing sugar to ensure your products do not compromise on taste, function, stability or caloric density.
- Discuss next-generation sugar processing technologies including physical, chemical, enzymatic and microbial methods, to reduce the sugar content of your food and beverage products, beyond the use of traditional sweeteners.
- Explore the cutting-edge scientific research in the field of sugar consumption and metabolism to inform your future R&D decisions.
Access the full event guide HERE for all details on the
This conference is being produced by Hanson Wade.