Dairy Innovation

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. Many companies are turning to value-added products in order to boost sales, and are eyeing the lucrative Asian markets to sell to.

But how can companies create products that stand out from the crowd? And what are the trends they should be capitalizing on? And, how do they determine which innovation offers the best opportunity for growth? Our dairy innovation seminar aims to explore these questions with experts working in the dairy category.


Kevin Deegan, PhD Kevin Deegan, PhD Consumer Insight Manager

Anand Rao, PhD Anand Rao, PhD vice president of R&D - Ingredients

Sinéad Proos Sinéad Proos Senior Innovation & Commercialisation Manager
Food for Health Ireland

Jim Cornall Jim Cornall Editor