New FFB report: global dairy innovation

Innovation in the global dairy market is driven by healthy product reformulation and ever more convenient packaging, according to Food from Britain’s latest research report, ‘Innovations in Dairy’, which analyses the drivers within the global dairy market and identifies key trends in dairy innovation.

Despite representing one of the strongest food categories and registering £134.2bn in 2007, up 5.5% compared to the previous year, the global dairy market has struggled recently with saturated demand.

Manufacturers have responded by developing added-value products to meet the increasing consumer demand towards healthy, convenient and indulgent foods.  FFB’s report identifies two key forms of innovations in the dairy market: manufacturers have reformulated products to stress functional, low-fat/sugar/salt and organic elements, and improved packaging benefits by enabling greater portability and portion control.

Other issues covered by the report include the particular challenges presented by the obesity debate, the development of functional dairy products, the new flavours most likely to succeed and demand for innovative dairy products from emerging markets such as Russia and Eastern Europe.

For more information about the report, or to order a copy, contact Mireille Pierrevelcin on mpierrevelcin@foodfrombritain.co.uk or visit our Publications page.

14 May 2008