| | | | | News & Analysis on the Dairy Industry & Markets | 18-Jul-2022 |
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| | SPONSORED MESSAGE | | | | Foodology by Univar Solutions: Ingredients + Innovation | | Foodology by Univar Solutions is your trusted source for ingredient solutions for every eating and drinking occasion, providing visibility into the latest market trends and technical support to extend your capabilities. Letâs help shape the future of food, together... click here |
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| | | | | | UPCOMING SUPPLIER WEBINARS | | How effective cold chain management can make your business more sustainable | | How do we meet increasing food demands more efficiently and sustainably? Join Muddy Boots by TELUS Agriculture to explore how data insights and digital solutions like cold chain management can enhance food production, while improving profitability, safety and quality. Also, with increasing interest in sustainability,... |
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| | ON-DEMAND WEBINARS | | Unique milk proteins for your clean label processed cheese! | | The clean label trend responds to a growing consumer demand for more genuine and authentic products. Nowadays consumers are looking for natural, healthier and simple food products. They are expecting clean label cheeses with an ingredient list as short as possible. In processed cheese, E... |
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| | Tapping into texture to diversify your ONS offer | | Clinical nutrition market is growing and is expected to reach $34 billion in the next few years. The main driver is the rising geriatric population for whom an optimized nutrition, with adequate protein intake, is key. Oral Nutritional Supplements (ONS) are at the heart of... |
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| | | | | | Dairy Innovation 2018 | | Is the âGreek yogurt revolutionâ over? What was considered one of the biggest trends in dairy might have been overtaken by yogurt drinks, which, according to Mintel, between 2011 and 2016, grew 62% to reach $893m in sales. As well as yogurt drinks, other trends are... |
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| | Dairy Innovation | | In 2016, according to Mintel data, 30% of dairy product launches were new products, compared to 32% which were range extensions, 30% involved new packaging, 8% were relaunches and 1% was new formulation. However, creating truly innovative products, rather than variations or relaunches, is a challenge.... |
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