Sarah Kennedy

Retail State of the Industry | Dairy Foods

2018 Dairy Trends: Keep it Moo-ving

Versatile dairy products shift, flex to embrace multiple trends

March 12, 2018

Consumers are demanding more from their dairy product favorites—as in more clean labels, value-added ingredients, portability and sugar reduction.

Cultured dairy strives to be more 'au naturel'

Category trends include use of whole milk, sugar reduction and cleaner ingredients. Drinkable yogurts, innovative snack pairings and flavor innovations help grow the market

Sarah Kennedy

May 25, 2017

No Comments

Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.

Retail Product Trends Annual | Dairy

2017 Dairy Trends: Dairy Delivers

Key categories embrace new forms, formulas for snacking, health and flavor innovation

Jim Carper Sarah Kennedy

March 15, 2017

No Comments

While so much product development news has focused on allergens, intolerance and plant-based diets, the dairy industry and its many categories are addressing key trends.

New Cultured Dairy Products

Cultured dairy products proliferate; cheese, ice cream eye greater sales opportunities

Jim Carper Sarah Kennedy

March 10, 2016

No Comments

The cultured dairy category is made up of yogurt, cream cheese, cottage cheese, dairy dips and sour cream.

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods.

Poll

2022 SEGMENT GROWTH

View Results

Poll Archive

Sarah Kennedy

ARTICLES

2018 Dairy Trends: Keep it Moo-ving

Cultured dairy strives to be more 'au naturel'

2017 Dairy Trends: Dairy Delivers

New Cultured Dairy Products

Get our new eMagazine delivered to your inbox every month.

Stay in the know on the latest food & beverage product development trends.