R&D experts research, test and execute plans on innovation journey. The future of new product development within dairy is bright, particularly for categories that feature clean-label, reduced sugar, and zero-sugar-added categories, experts note.

My husband and I recently went grocery shopping together — a rare event — to purchase food and ingredients we needed for hosting a small cocktail party. We were in the cookie and cracker aisle when my husband spotted it: a brand of crackers touting “Plant Based” on the front panel of its packaging.  

So Delicious Dairy Free, a brand of Broomfield, Colo.- and White Plains, N.Y.-based Danone North America, unveiled a new line of “creamy, dreamy” dairy-free frozen desserts that are so good, consumers won’t believe they’re not from a cow, the brand says.

While traditional animal-derived dairy remains a popular consumer choice, producers are now faced with an exciting opportunity to capitalize on the growing popularity of vegan, vegetarian and flexitarian diets that are driving demand for plant-based dairy alternatives.

Melt Organic, a Boise, Idaho-based plant-based food company specializing in vegan butters, says it launched a line of “Cheesy Spreadables.”

Bubbies Ice Cream, Phoenix, introduced new oat-“milk” based mochi varieties, including Red, Ripe Strawberry, Rich Chocolate and Alphonso Mango.

Oui by Yoplait, a French-style yogurt brand of Minneapolis-based General Mills, says it released three limited-edition spring flavors inspired by favorite spring and summer beverages.

In part two of a two-part series, we discuss flavoring and coloring.

By incorporating plant-based proteins into dairy products, manufacturers could tap into trends, appeal to new markets, and add functional characteristics. 

Alden’s Organic, Eugene, Ore., says it is kicking off the year with five new ways to sweeten up consumer snacking routines.