Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?
Better-for-you beverages fortified with minerals such as calcium need to ensure a smooth mouthfeel and taste to meet rising demand from older consumers in APAC.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
Food firms need to be increasingly savvy when it comes to meeting growing consumer demands for fortified and reformulated products, in order to remain cost competitive in the current economic environment.
New Nestle data has revealed the major micronutrient gaps faced by many toddlers and school-age children in the Asia Pacific region, as well as the important role that fortified foods and beverages can play in addressing these needs.
As shoppers seek more bang for their buck, research carried out by Fonterra’s health and wellbeing B2B brand Nutiani highlights the role of science-backed functional ingredients as a means to add value to nutrition products.
The role of governments is crucial to introduce affordable proper nutrition to mass consumers via the fortification of staple foods, particularly in countries with large populations such as India and China.
The company’s functional ingredients for alt dairy products such as plant-based yogurt contains four starter cultures and five ready-to-use consumer concepts and aims to close the gap in taste, texture and nutrition.
Researchers from Nottingham University Hospitals (NUH) created a vanilla ice cream enriched with vitamins and amino acids to bolster patient nutrition, scooping an industry award along the way.
China is considering mandating mass nutritional fortification for various staple foods in order to boost public health and combat nutrient deficiencies.
A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.
Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
