One trend is interactive foods, as when users stir inclusions into yogurts or swirl colors into new combinations. Other trends (like clean labels) can have a domino effect on formulations. Eliminating sugar, for example, has a direct bearing on texture.
The national effort to turn around the obesity epidemic is steering children away from soft drinks and back to milk-based beverages. The popularity of Greek yogurt has given a shot in the arm to the cultured dairy category. Natural cheese is chic, as tastings and artisanal offerings take off. Ice cream processors welcome the flavor innovators.
“Some dairy categories lend themselves more to innovation and new product activity,” said Lu Ann Williams, head of research at Innova Market Insights, The Netherlands. “Cheese, yogurt, dairy drinks and drinking yogurts/fermented beverages account for well over 80% of the total number of launches. Cheese leads by a considerable margin, with nearly one-third of the total, while yogurt has 22%, just ahead of milk and dairy drinks at 18.5%.”