Dairylogue: Opportunity Knocks

Dairylogue: Opportunity Knocks

by Kathie Canning
Dairy R&D Editor
kcanning@stagnito.com
These days, it’s nearly impossible to escape the low-carb buzz. We read and hear, on a daily basis, about the food industry’s mad dash to rid products of those sinister siblings: sugar and starch. Meanwhile, a potentially larger movement is taking shape as savvy food manufacturers work to infuse health-enhancing ingredients into familiar favorites.
With awareness of — and concern over — health issues at an all-time high, the demand for these functional foods soon could be very large indeed. Moreover, dairy products, if formulated and marketed correctly, could play a major role in this market.
Most dairy products qualify as functional foods without further enhancement, serving up calcium and numerous other constituents important to human health. I, for one, feel more comfortable getting the supplemental “good stuff” from products deemed healthful in the first place. I wouldn’t rely on fortified candy bars to protect my family’s health, for example, although I’d probably choose a calcium-fortified chocolate syrup over a non-fortified version if milkshakes were on the family dessert menu.
As a functional ingredient base, however, dairy faces competition from food and beverage categories ranging from margarine to pasta — not to mention the supplement folks. Dairy processors such as yourselves, therefore, would be wise to act quickly and aggressively.
Take a cue from the orange juice folks. What started with a little added calcium since has morphed into a virtual citrus-flavored pharmacy. Orange juice and juice blends now boast functional ingredients ranging from heart-health promoters to immune-system boosters.
And don’t discount a functional ingredient just because it falls
outside the dairy tried and true. Aging consumers are looking for a non-prescription means to control cholesterol and lower risks for heart disease and cancer. Many adolescents are searching for ways to control their weight.
A touch of fiber or a sprinkling of phytosterols could make milk even more healthful, for example, while a bit of whey might add more muscle to the dairy weight loss story.
Finally, promote the functional ingredients your products might already contain. Opportunity is knocking— will you open the door?

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

Dairy Foods Magazine

march dairy foods

2015 March

The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

Table Of Contents Subscribe

Cheese

What is your favorite way to eat cheese?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.