For a fermented dairy beverage that originated in the Caucasus Mountains more than 2,000 years ago, kefir sure is having a moment. Innova Market Insights reports that the number of kefir launches grew more than threefold globally between 2011 and 2016. In the United States, beverages featuring kefir accounted for 40% of the drinking yogurt/fermented beverage introductions in 2016.
Many energy drinks are burdened with ingredients consumers don’t recognize or can’t pronounce but they understand ‘dairy.’ The road to developing dairy-based energy beverages may one day lead to ‘energy cheese’ snacks.
With new products under development, dairy processors are lining up ingredients and suppliers. Here’s an exclusive look at how they buy and their sourcing strategies.
May 8, 2017
America’s dairy processors are planning to develop an average of seven new products in the next 12 months. While most say this is no different than in past years, 47% said this represents an increase, according to an exclusive new survey by Dairy Foods. (The median number of new products planned is five.)