The Global Dairy Food Market size is estimated to grow by $88.1 billion from 2024 to 2028, according to Technavio. The market is estimated to grow at a compound annual growth rate of more than 2% during the forecast period.
Consumer interest in healthful, minimally processed, natural, whole foods is driving this growth. The report states that the dairy foods industry is thriving with trends like milk, yogurt, cheese, spreads and ice creams leading the way. Nutritional value is a key focus.
Lactose-intolerant consumers are finally feeling the love from dairy processors thanks to the plethora of lactose-free offerings that rolled out this past year. Thank you!
If you have not heard of Milky Mist, check them out HERE.
“Milky Mist is dedicated to spreading the daily dose of nutrition, all day, every day. From being the initial ingredient to delivering the finishing touch, we make sure our products add the nutritional value you deserve. With our range of 300+ products, we’re committed to making India, a healthy India.”
“Daily dose of nutrition,” hmm, wonder if they read my blog.
Innovative fermented dairy products, with probiotics and prebiotics, along with added vitamins, minerals, bioactive peptides, specific proteins, conjugated linoleic acid, antioxidants, organic acids and more are being embraced by all consumers, according to the Technavio report. Consumers finally get probiotics and they are turning to dairy for their daily dose.
Whole Foods Market recognizes the nutritional value of dairy done correctly. Look at the opportunities for dairy in the natural and organic foods retailer’s 10th annual trends report.
The Whole Foods Market Trends Council--a collective of more than 50 Whole Foods Market team members ranging from foragers and buyers to culinary experts--develop these trend predictions each year through a combination of deep industry experience, keen observation of consumer preferences, and collaborative sessions with emerging and established brands.
Here they are. Explore how dairy fits in.
1. International Snacking
The snack aisle is a perfect place for disruption with brands taking on salty snacks and adding global flavors to create fusion foods that have mass appeal and entice consumers to try something new. This is so much more than yogurt-covered raisins. Think freeze-dried kulfi in flavors such as mango or pistachio. Baked cheese snacks need to push flavor boundaries. I welcome a hot honey 100% cheddar crisp.
2. Ever-Adaptable Dumpling
Dumplings are dough pockets with a typically savory filling, usually cooked by boiling, steaming or pan frying. Also known as pocket foods, they’re showing up in multiple aisles including frozen and shelf-stable, single-serve formats. These products hit on a few trends. Many are authentic to a founder’s cultural roots and ripe for fusion and unexpected mash-ups, which have continued popularity both on TikTok and restaurant menus. Dumplings are long-standing staples in cuisines across the globe, making them a trend everyone can feel involved in and get excited about.
3. Crunch: Texture of the Moment
It’s time for those dual compartments and dome cups of yogurt, pudding and dairy desserts to provide something more than cookie crumbles. Enough said.
This week, my friends at Maple Hill Creamery, America’s original 100% grass-fed organic dairy company, announced its partnership with Purely Elizabeth. With Maple Hill’s Grass-Fed Organic Greek Yogurt, consumers are enjoying yogurt as nature intended, packed with a 50% higher ratio of omega-3 to omega-6 fatty acids and 40% higher levels of conjugated linoleic acids, which contribute to potential health benefits, including a lower risk of heart disease. The yogurt is a great canvas for Purely Elizabeth’s Pumpkin Cinnamon Ancient Grain Granola, a gluten-free, non-GMO blend crafted with organic oats, coconut sugar and pumpkin seeds.
4. Hydration Hype
The Whole Foods Market Trends Council reports that consumers want more from their water these days. They are seeking added electrolytes and hydration in more innovative forms. Think clear whey protein waters. There are not enough of these out there and they are limited to the health food aisle. Start selling hydration in the fluid milk case.
There’s tea talk everywhere you turn, both as a beverage and in flavor popularity. The Whole Foods Market Trends Council identified a number of dairy players in this space. They are Heritage Kulfi Cardamom Chai Ice Cream, Kola Goodies Sri Lankan Milk Tea Latte, Van Leeuwen Blue Jasmine Tea Ice Cream Bars and Bubbies Milk Tea Mochi. This is a HUGE opportunity. Enough said.
Oh, and in case you forgot, dairies can process ready-to-drink tea, too.
6. Next-Level Compostable
Products that aren’t ditching packaging completely are going the compostable route, making some or all elements of their packaging compostable. Don’t be shy. Share your packaging story.
7. More-Sustainable Sips
Well, OK, this trend focuses on forward-thinking boozy brands that are working to reduce their environmental footprints. Natural and organic wines may not be new, but brands are taking things a step further by embracing regenerative practices and lower-impact packaging. And guess what, so are dairies.
This week, Challenge Dairy announced its commitment to sustainability by integrating electric vehicles (EV) into its delivery fleet. As part of its dedication to reducing its carbon footprint and complying with California’s evolving emissions regulations, the company plans to deploy three EV trucks by the end of 2024, with the goal of achieving a 100% electric fleet by 2035.
Transitioning to EV trucks will significantly reduce diesel consumption, with each truck expected to save approximately 3,000 gallons of diesel annually. This transition translates to a reduction of around 30 metric tons of carbon dioxide emissions per truck each year, directly supporting Challenge Dairy’s sustainability goals and contributing to improved air quality in the San Joaquin Valley.
8. Sourdough Stepped Up
During the pandemic, we saw a sourdough resurgence with at-home bakers trying their hand at the classic fermented bread. This trend is moving into grocery aisles in both traditional and innovative ways with customers looking for the benefits and flavor that sourdough offers without spending hours in the kitchen.
There has to be a dairy opportunity here. Someone out there, please figure it out. Sourdough-flavored buttermilk?
9. Plant-Based Aquatic Ingredients
With the continued popularity of seaweed and the increasing interest in harvesting readily available aquatic plants for more-sustainable sources of protein and nutrients, the tide is turning toward foods made with more sea and freshwater greens. Sea moss, in particular, has been making a splash as a buzzy wellness ingredient—especially touted for its iron, magnesium and iodine content—in formats such as beverages and gummies. Duckweed, or water lentils, is in the early stages of emerging on the scene and boasts a higher protein content than other leafy greens, and agar-agar (a plant-based gelatin alternative that comes from red algae) is primarily fiber based and promoted for digestive support.
It is challenging for me to brainstorm on how delicious dairy can go with seaweed. (I am not a fan.) But, something makes me think that dried seaweed makes for an interesting inclusion. Think “Trend #1 International Snacking” and “Trend #3 Crunch: Texture of the Moment.” Maybe it could be a mix-in for a sourdough-flavored dual compartment yogurt?
10. Protein Power-Up
Consumers are looking to incorporate more protein in their diet beyond traditional powders and bars, with an emphasis on ramping up protein consumption at meal times and with “whole food” snacking. Recipes incorporating cottage cheese (still the “it girl” in dairy) may have kick-started customers’ desires to seek out protein in whole food sources, with consumers now prioritizing animal protein. Enough said!
No comments:
Post a Comment