The development and inclusion of novel ingredients in dairy products are adding spice to a typically conventional category. By combining new taste and functional elements in selections, processors are in position to transform traditional offerings into more appealing options while standing out in a crowded market, analysts say.
“A differentiator could be flavor intensity and/or unique flavors or flavor pairings,” says Jacob Fay, applications lab technologist for Prova Inc., a Beverly, Mass.-based provider of extracts and flavors. “There are many products that you can taste with your eyes closed and think they are unflavored, but are being called vanilla, chocolate, and more. If one can achieve an authentic flavor profile that truly tastes like its namesake, that will really take it to the next level.”