Milk products markets trending up, Innova Market Insights says
Credit: Hydrosol
Dairy products are seeing worldwide revenue and sales growth, according to market research firm Innova Market Insights. One of the major drivers of this is new product launches, which grew by 2.6% in the last five years. West Europe accounts for the lion’s share of launches at 36%, followed by Asia and Latin America. Yogurt and cheese, in all their varieties, are among the most popular categories. A major reason for the success of this category is doubtless the fact that it addresses the ongoing megatrends of health, indulgence, and convenience, while repeatedly presenting itself in fresh new ways, as ingredients supplier Hydrosol shows with the example of the latest Innova Top Ten Trends.
According to Innova, “Ingredients and beyond” is one of the central trends for 2025. The quality of the ingredients is a major purchase criterion. Consumers want ingredients with added value, such as health benefits, nutritional advantages, freshness, shelf life, or naturalness. An example of this trend is protein enrichment. The main priority is no longer just the protein content alone, but the quality of the protein, its bioavailability, and its absorption in the body, the market researcher says. For its part, Hydrosol has developed a stabilising system for the production of milk-based meal replacement drinks. In addition to high protein content, the system also contains fiber for a satiation effect. To go with this system, sister company SternVitamin has developed a micronutrient premix add-on that delivers essential vitamins and minerals, covering 30% of the reference daily requirement, the companies say.
Reviving or reinterpreting culinary childhood memories: According to Innova, the “Tradition Reinvented” top trend can be cultural differentiation by country, region, or microregion, or a blend of different influences. Products, ingredients, recipes, seasonings, and packaging forms can express traditions classically or in new ways. For example, new ideas for spreadable processed cheese preparations are being formulated. With a flexible stabilising system, these can be made with the addition of cheeses like cheddar, according to Hydrosol. They can be packaged in traditional triangles, as is usual in the West European market, or in jars, as is often done in the Middle East.
Another trend is mochi with ice cream filling and lemon pie cookie dough, protein shakes with crispy castella cake croutons, cornflakes and maize, or cheese sticks with extra calcium and strawberry flavour – the wilder the better is the idea. The focus of the “wildly inventive” top trend is on new and exciting taste experiences. These products can be fusions of two categories, like snacks and main courses. They can also be unexpected combinations of sweet and spicy flavours, also known as “swicy”, or combinations of different product types like lemon pie mochi ice cream. Milk mixed beverages are also useful for these flavuor adventures. Creative flavourings, from swicy classics such as chili chocolate to new ones including caramel popcorn, cheesecake lime or hot honey coffee, can be had from Hydrosol sister company OlbrichtArom. Enrichment with added vitamins and minerals is possible as well.
The Best Ager concepts, which Hydrosol developed together with its sister companies SternVitamin and OlbrichtArom, are aimed at the 55+ generation, for whom fitness, an active lifestyle, and most of all good nutrition are important. One example is yogonaise, a mayonnaise sauce containing 20% thermised and fat-reduced yogurt. Its calcium enrichment contributes to normal digestion and gut function. It also has a reduced fat content of 18% and is high in fibre. With these health benefits, yogonaise checks the boxes on the current “Nourish from within” Top Trend identified by Innova, Hydrosol says.
