In this environment, the biggest opportunity for innovation in the dairy market is to formulate products for consumers who purchase both dairy and dairy-alternative products, according to a dairy flavors and ingredients report from market research firm Mintel.
While innovation in the dairy category has been impacted by the pandemic and inflation, processors have found successful innovation centers around plant-based alternatives, new formats, simple ingredient listings and formulations that meet specific dietary needs.
Nearly half of shoppers put at least some effort into selecting plant-based food and beverages, and many expect to increase consumption in the future, according to data from FMI — The Food Industry Association’s inaugural “Power of Plant-Based” report.
Consumers interested in diets like paleo and the Whole30 program view ancient grains positively, said Shrene White, director of specialty grains at Ardent Mills.
The Institute of Food Technologists’ IFT FIRST in-person annual convention took place July 10-13 after a two-year pandemic hiatus. The education program commenced with a debate centered around, “Should we eat more processed foods?”
As Tyson Foods reflected on progress made toward previously set goals for the company’s environmental, social and governance (ESG) commitments, it made sense to use that time as an opportunity to look ahead.
Previous research has found that grapes may be good for your bones, heart, and brain, and components of grape seeds may be beneficial in managing weight.