IDM ¦ Interview
Segment in transition
Dairy trends: Products with added health benefits
Dairy products have always been among the most
important product groups in the supermarket. Today,
however, milk, yoghurts and cheeses are being
joined by more and more hip and trendy products
that are changing the classic image of the segment.
That’s because cow’s milk has become an ambivalent product for
many consumers. Such ambivalence is evidenced by new products
in the dairy sector – from those enhanced by fortification to
plant-based alternatives. IDM spoke to Julien Bonvallet, Fi Europe
Brand Director, about the main topics of this year’s Fi Europe colocated
with Hi Europe, which will take place in Frankfurt from 30
November to 2 December.
IDM: Julien, what will be the status of dairy products at Fi and
Hi Europe?
Bonvallet: Dairy is omnipresent, as illustrated by the Fi Conference,
which will take place virtually from 22 November, with different
topics every day. They will include reformulation, life stage
nutrition and intestinal health. From the exhibitors' side, too,
milk and dairy products will be highlighted in their entirety. It is
also telling that many milk processors, such as FrieslandCampina,
Sachsenmilch, Armor Proteins or Carbery Food Ingredients Ltd.,
have decided not to exhibit in the Food ingredients Europe area
but in the Health ingredients Europe hall. This shows the importance
placed on the health properties of milk ingredients.
IDM: The consumer does not seem to see it quite so clearly.
Bonvallet: Anyone who informs themselves about milk and
other dairy products will no doubt come across conflicting information,
from the benefits of vitamins and minerals to the
risk of allergies, intolerances, and inflammation. One thing is
certain, though – many consumers still enjoy dairy products.
Our partner Innova Market Insights asked people from 12 European
countries about their reasons for consuming dairy products.
In the case of milk and milk-based drinks, just under half
said they valued the health benefits, with 38 per cent saying
they drink milk for taste reasons. It’s a similar situation for yoghurt,
with 52 per cent appreciating the health benefits, and
47 per cent citing taste as a reason for purchase. With cheese,
taste is the deciding factor for 63 per cent of consumers. Interestingly,
in the same survey, almost 41 per cent of respondents
said they considered plant-based milk alternatives to be
healthy, and 33.5 per cent said they enjoyed the taste.
Julien Bonvallet, Fi Europe Brand Director: Dairy is omnipresent
at the Fi Europe event (photo: Informa Markets)
In order to strengthen the image of milk as a healthy food, manufacturers
have begun to expand the classic range with new, enriched
products – from high-protein yoghurt to probiotic milk
drinks. That said, plant-based alternatives made from oats, rice
or peas are increasingly conquering the shelves too.
IDM: Probiotics started their triumphal march with Nestlé LC1
yoghurts in 1995. How popular are probiotic products today?
Bonvallet: Probiotic shots, i.e. those enriched with living bacterial
cultures, are still very much in vogue. The idea behind
it: Our intestines consist of beneficial bacteria, such as those
from the genus Lactobacillus, and potentially harmful ones like
30 · September/October 2021 ¦ international-dairy.com
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