FROM THE ORGANISERS OF THE DAIRY INNOVATION SUMMIT
The annual Dairy Innovation Summit returns to Amsterdam for its third edition, with the mission to provide valuable information on the latest challenges and key innovations affecting this fast-paced industry: from sugar reduction to sustainability, clean label to customer engagement, this year’s event is shaping out to be the largest Dairy Innovation Summit to date!
Here are three of the biggest trends to look out for this April.
The average consumer is powered by the worldwide web; with technology always at hand, their knowledge of the importance of nutrition and the health benefits of food (including clean label, protein levels, organic produce and sugar reduction) is far higher than what it has traditionally been. This modern trend provides the perfect platform on which dairy businesses can capitalise, utilising effective communication and highlighting health and nutritional advantages to alter consumer perception of dairy products and drive consumption and customer engagement. Thus, such change calls for businesses to reconsider their approach to dairy innovation and manage expectations in the most effective manner.
As these changes in the market gather pace, the scope to develop an effective and sustainable strategy to prosper is enormous. The macro-environment in the demand and supply of milk holds an important sway for many dairy businesses; likewise, the dramatic growth of organic dairy will contribute significantly to adjustments made in the near future.
The results from consumer-driven trends have led to a shift in demand for substitute products like kefir, quark and donkey milk, as they offer higher nutritional value and added health benefits; in addition to sugar reduction in traditional dairy goods, the implication of these changes are crucial to sustaining long term success.
The new mindset on sugar reduction among many millennials has seen the dairy industry expect dramatic changes, with sugar affecting the health of the population and scrutiny being placed on sweetener levels in ice cream and yogurt choices. With this new trend, the challenge facing dairy businesses is reformulation. This year we welcome Kirsti Wettre Brønner, head of nutrition for Tine, to the Dairy Innovation Summit. She’ll be discussing this ongoing battle against sugar, focusing on taste, sugar alternatives and many more.
All of these trends will be discussed at this year’s event!
Judith Bryans – chief executive, Dairy UK
Kirsti Wettre Brønner – head of nutrition R&D, Tine
Nicholas Saphir – executive chairman, Organic Milk Suppliers Cooperative
Riette Blackwell – regional marketing director EMEA, Fonterra
Neil Hendry – global head of consulting, Canadean
Natasha Bowes – owner, Bio-tiful Dairy
Pierluigi Christophe Orunesu – founder, Eurolactis Group
With numerous case studies and enlightening guest speakers, we intend to provide you with answers to the most demanded topics in dairy innovation; alongside this, this summit provides you with the chance to network and exchange thoughts with like minded individuals in the dairy industry. Book now to ensure your place at this year’s Dairy Innovation Summit 2017.
© FoodBev Media Ltd 2017