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Topping Trends
James Dudlicek
(847) 205-5660 ext. 4009
The Institute of Food
Technologists has released its study of the top 10 global food trends. Some
are new, others are growing.
A glance down the list reveals that the dairy industry
is on the right track in keeping up with these consumer trends:
1. Quick Fix. For
simplifying home food preparation, the cheese segment has excelled,
especially with shreds. Sargento recently kicked things up a notch by
adding a variety of herbs and spices to some of its shred blends.
2. Drive and Go. Single-serve
milk is growing with new flavors, sweeteners and fat contents, while
drinkable yogurts, some with nutritional enhancements, remain popular.
3. Inherently Healthy. Science
continues to point toward milk as a nearly perfect food. Dairy’s
weight-management potential is getting more exposure, and it’s got
stronger backing on the new food pyramid.
4. Fancy. One of the
strongest growth areas is specialty cheeses, as consumers seek
sophistication in snacking and dining. And while health awareness is
reaching new highs, the indulgence of full-fat ice cream remains in strong
demand.
5. Farm-Friendly. We
reported last month the huge growth of the organic market. With companies
like Dean in the game, it’s sure to be around a while.
6. Layered Flavors. Flavored
cheeses and more complex ice cream varieties deliver on this trend. Growing
demand for ethnic products has brought more authentic exotic cheeses and
the first commercial horchata, the milk-rice beverage.
7. Grazing. Cubes and
cracker slices have added value to cheese, while single-serve milks,
drinkable yogurts and pudding tubes have opened up greater opportunities in
snacking and vending.
8. Low-, No- and Reduced. The
frozen segment has excelled here, with companies like Wells’ Dairy
and Dreyer’s taking it to new heights. Yogurt is up there, too, and
can you think of a food that has had as many fat categories for as long as
milk?
9. Do-It-Yourself Doctoring. Added fiber and plant sterols are boosting yogurt, already teeming
with beneficial bacteria. Probiotics and whey protein potential continue to
expand.
10. Global Gangbusters. This
is perhaps the greatest area of untapped potential. Tip Tipton eloquently
takes on the issue in his column this month.
So in the realm of food trends, the dairy industry is
in good shape, but there’s still work to be done.
The outcry was deafening over technical editor Lori
Dahm’s March column regarding rGBH, prompting reaction from Monsanto,
IDFA and the National Dairy Council. Some alleged biased coverage, failing
to recognize that Dairylogue is a column of opinion.
Of course, we are well aware and have reported often
the main point made by the letter-writers: the FDA has determined there is
no difference in milk from cows treated or untreated with rGBH.
But there are many who, despite the science, believe
the contrary. We do not intend to muzzle columnists who may hold that view.
See page 53.
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