Dairylogue: Opportunity Knocks

June 1, 2004
/ Print / Reprints /
/ Text Size+

Dairylogue: Opportunity Knocks

by Kathie Canning
Dairy R&D Editor
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.



Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 


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!

9/23/14 2:00 pm EDT

Milk/Flavored Milk and Non-Dairy Beverages: Opportunities in the Beverage Segment

This free webinar will cover methods and ingredients available to increase protein levels, processing issues related to high-protein beverages, future ingredients and opportunities for protein fortification, adding value to milk and beverages, niche markets for high-protein milk and beverages and case studies of Core Power and Fairlife.

Frozen Desserts

What’s your preferred frozen dessert?
View Results Poll Archive

Dairy Foods Magazine

september cover

2014 September

Joseph Gallo Farms wins honors for its cheeses, sustainability practices; plus we look at what's happening with frozen desserts.

Table Of Contents Subscribe


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.

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.


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