AHDB takes a science-based approach to communicate accurate and transparent information about the nutritional benefits of red meat and dairy. Let’s Eat Balanced is proudly built on the foundation of the Eat Well Guide, which encourages a varied, healthy and sustainable diet.

The previous burst of the campaign, in January 2024, positively shifted consumer perceptions on meat and dairy’s nutritional benefits. With a six per cent and four per cent rise, respectively in consumers agreeing that meat and dairy are a natural source of vitamin B12 (February 2024 compared with August 2023, Source: TwoEarsOneMouth Campaign Evaluation).

In a further positive result, the Autumn 2023 and New Year 2024 campaigns reached 47 million adults and generated 94 million social media impressions. Seven out of ten consumers who saw the This & That TV advert said it provided them with new information about meat and dairy, which they felt empowered them to defend their dietary choices(Source: TwoEarsOneMouth Campaign Evaluation). One consumer commented that the advert is “very entertaining, motivating, and informative. I like that it is so upbeat and positive about meat and dairy.”

People will see the This & That adverts online on YouTube, broadcast streaming services including ITVX, Channel 4, Sky Go, Disney+, and on social media – Facebook, Instagram, and Pinterest. A partnership with Tasty UK to create ‘Balanced Bites’ videos will encourage the Gen Z (18-25 years) audience to create healthy dishes using British red meat and dairy. The campaign will feature in stores and online at five major retailers.

Carrie McDermid, AHDB head of domestic marketing, says, “We are pleased that the January Let’s Eat Balanced campaign performed so well. It successfully highlighted the important roles our farmers play in providing high-quality produce and their dedication to environmentally friendlier practices. We are proud to be back championing British meat and dairy on behalf of our levy payers. This September campaign features a number of farmers on social media showcasing their resilience and tireless dedication to producing the food we eat.”

Silas Hedley-Lawrence, a farmer from Oxford, says, “The Let’s Eat Balanced campaign, funded by our levy, educates consumers about the importance of red meat and dairy in a balanced diet, using evidence-based research. It promotes our positive farming practices and showcases the high quality of British produce. It helps us tell our stories and reach more consumers. As a farmer, I am proud to play my part.”

For more information about AHDB’s Let’s Eat Balanced campaign, and the vibrant ‘This & That’ advertisements, please visit ahdb.org.uk/letseatbalanced

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There’s no doubt that it has been another tumultuous year on the world stage – and consumers are feeling the burden. But people are taking positive action, turning to nutrition as a source of comfort and control – opening up a wealth of opportunities for brands to empower consumers to make healthier decisions in challenging times.  

The five key trends shaping consumer habits in the specialised adult nutrition sector are: 

1. Securing the future, sustainably. In 2024, the nutrition landscape is shaped by a growing demand for sustainability – 48% of consumers have made changes to their diets and lifestyles in the last 12 months to behave in a more sustainable manner, according to FMCG Gurus research. But scepticism looms – 47% of consumers doubt brands’ environmental claims and 49% fear greenwashing, Euromonitor notes. With so many nuances and potential pitfalls, manufacturers need to do everything they can to ensure the sustainability claims they make are backed up by robust, tangible data to ensure long-term business success.
2. Nutrition for all. Our nutritional needs are shaped by our age, sex, genetics, lifestyle and so much more. In 2024, consumers will increasingly understand their unique nutritional needs – and seek tailored solutions to meet them. With 25% of global consumers saying there is a lack of available products that meet their nutritional requirements, according to FMCG Gurus, there’s huge opportunity for brands to develop tailored nutritional applications that meet consumers’ specific, and currently unmet, needs.
3. Alt proteins go global. Plant-based is no longer the new kid on the block. In 2024, more and more consumers are seeking out meat and dairy alternatives as part of their increasingly flexitarian diets, FMCG notes. It’s a promising avenue for innovation, but plant-based products need to be as good as their dairy counterparts, both in taste and nutritional quality. Alternative proteins, like those created through precision fermentation, also have the potential to shake up the market, but there is work to be done to dispel myths and inform consumers.
4. Going beyond via the gut. By now, the links between physical and mental health are undeniable in the minds of most consumers. Not only do 41% define good mental well-being as feeling active and energetic, analysts Mintel state, a whopping 80% of consumers say they work out to support their emotional health. Today’s consumers increasingly recognise how the gut affects more than just digestion; it’s a prime area for improving immune, brain and muscle health. Brands can capitalise on this by taking a holistic, full mind and body approach to their gut health solutions.
5. Ageing and recovering well. In 2024, people are taking a more proactive approach to their health, and this statement rings especially true for older populations, who are increasingly looking to age healthily to keep doing what they love for longer. Older consumers are focusing on how their diets can provide them with the support they need to live healthier and be active for longer. But nutrition isn’t always proactive and sometimes, we need high-quality nutrients, like protein, to support muscle maintenance and help us recover from illness. Recent innovations in medical nutrition are leveraging muscle-boosting ingredients typically associated with sports and active nutrition, to support those who need it the most.

“Our world is an uncertain one right now – but amid the confusion, consumers are increasingly looking to manage something they can control: their nutrition,” says Vicky Davies, global marketing director, performance, active and medical nutrition. “People are taking positive action on what matters most to them, whether that’s the environmental impact of their food and nutrition choices, getting a better night’s sleep or setting a new personal best at the gym. There is so much opportunity to provide consumers with the nutrition they need to live as well as possible.” 

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As my 81-year old friend reminded me, we get old when we stop connecting with people. I waved her off very early this morning to the next leg of her journey, which is to Denmark. You have been warned, Europe. She is a force of nature.

It’s a good combination of genes, consistent activity and eating well, for her. And she is not alone. By 2050, the global population is set to be made up of one in six people over the age of 65, while right now it is one in 11, according to the United Nations. That will amount to 1.5 billion people, up from 703 million. If you get to 65, in countries with more older citizens, you are likely to live 25 per cent of your life expectancy beyond that age.

These numbers mean that there will be more people with complex issues, and the challenge is to make sure they have happy, healthy lives. Dairy can often provide easily digestible nutrition for folks whose appetites may have lessened. Dairy UK’s Stronger for Longer event last year, examined the research done in using dairy to slow bone loss, preserve muscle mass and add nutrition to the diet of the oldsters among us. Adding 3.5 servings of dairy per day to a diet showed benefits for most older people.

My friend ate a fair bit of dairy while she was visiting, I am happy to report. Let’s face it, the cheese stands out here. Always room for a bit of Stilton.

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A quarter of the adult population in Germany over 30 years of age is affected and every third overweight child suffers from this disease, and the trend is rising. In addition to the liver, the negative effects affect the entire body, because fat deposits in the liver are among the main causes of type 2 diabetes mellitus.  

Clinical studies have shown positive effects on body weight, inflammation and insulin sensitivity with a high protein diet. A research team from the Charité and the TU Berlin is currently pursuing this approach: The researchers are jointly investigating the health effects of tailor-made milk protein meals on the glucose metabolism using endocrine and other metabolic parameters. In particular, they want to take a close look at the influence of a breakfast rich in milk protein on the further course of blood sugar. 

Many milk products are characterised by a high protein content. Milk proteins are an ideal basis for effective fatty liver therapy and a protein-based product caused a 50% reduction in insulin requirements at the subsequent lunchtime meal. This phenomenon, the so-called second meal effect, which is to be examined in more detail as part of the project, is probably dependent on the composition and absorption of amino acids.  

The milk protein casein and whey protein differ both in their amino acid composition and in the rate of absorption. A synergistic effect of ‘fast’, soluble whey proteins and ‘slow’ caseins can be assumed – which paves the way for tailor-made milk protein compositions. 

The results of this project, among many others, will show, which casein-whey protein ratio is most effective in a metabolic syndrome and whether the intake of the composition at breakfast is particularly beneficial.  

For many people, who already suffer from fatty liver or want to prevent it, the consumption of tailor-made dairy products may be a sensible approach in the future.

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During the first session, experts presented on the role of dairy in maternal diets, for children and teenagers.The presentations found that good nutrition is key for health and wellbeing throughout life and can help us live our life to the fullest. Dairy products are nutrient-rich and are a source of protein, B vitamins, iodine, calcium, phosphorus, vitamin A, zinc and potassium, making them an excellent choice for nutritional needs at all ages and stages of life. The unique combination of nutrients and bioactive factors, and how they interact with each other in the dairy matrix, combine to produce the overall effect on health.

One of the main challenges during pregnancy and lactation is the increased demand for micronutrients, such as folate, vitamin B12, iodine and calcium. Dairy products contain these nutrients naturally, helping to nourish both mother and foetus, as explained by Professor Ian Givens from Reading University: “Those who chronically consume suboptimal amounts of calcium may be at risk of excessive bone loss and may need additional calcium to meet both foetal and maternal needs. Milk and dairy foods are often the primary sources of calcium which are generally of higher bioavailability than from other sources.”

The physiological and psychological changes that accompany us throughout adulthood lead to new challenges and needs, and the role of health professionals is to prevent and manage illness that may arise. Therefore, the second session of the symposium discussed the role of nutrition for the ageing population. Dairy, as part of a protein-rich diet, is essential to prevent Sarcopenia, a condition that reduces muscle mass and strength. Dairy’s protein content, especially in the amino acid leucine, is an essential ally in maintaining mobility and independence. “Acute protein intake increases muscle protein synthesis, essential for maintaining muscle protein anabolism and muscle mass. On the contrary, lack of protein intake, especially in breakfast, has been shown to increase the risk of skeletal muscle loss regardless of the age group”, Professor Fujita Satoshi from the Ritsumeikan University of Japan affirms.

Visit fil-if.org for more information.

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Tate & Lyle, global provider of food and beverage ingredients and solutions, commissioned new research amongst consumers in the UK, France, Germany, Poland, Spain, and Sweden, to investigate attitudes towards dairy consumption.

The survey found that the frequency in which young consumers eat dairy products is high, with 71% eating cheese, 81% drinking milk and 69% eating yoghurt at least once a week.

Furthermore, 77% of 18-35-year-olds said they are happy to consider eating more dairy products if they could try products with less fat, sugar, and allergens.

Beth Nieman Hacker, market research director at Tate & Lyle, said: “Our research has uncovered some interesting emerging trends when it comes to how and why consumers are purchasing dairy.

“It is so important to understand how behaviours, values and appetites are changing and the drivers behind these shifts, so food and drink brands can launch products that meet the needs of consumers today.”

The research uncovered opportunities for food and drink manufacturers to do more to encourage young people to eat dairy products.

Health is a key priority for the younger generation, with 1 in 4 (39%) 18-35-year-olds stating they felt dairy products contained too much fat and 34% claiming that dairy products contain too much sugar.

Younger consumers are much more likely to eat dairy alternatives – with 35% eating non-dairy cheese, 33% eating non-dairy ice cream and 46% non-dairy milk, at least once a week.

A flexitarian diet seems to be on the rise amongst consumers of all ages, who switch between dairy and dairy alternatives depending on the meal type. 39% said they eat dairy cheese at dinner, compared to 26% who chose a dairy alternative. 32% preferred dairy yoghurt at breakfast, while 26% liked a dairy alternative yoghurt as a mid-morning snack.

Consumers are also looking to make more sustainable choices – with a fifth (18%) of older consumers saying products with environmental certifications would be a big factor in them increasing their dairy intake, while younger consumers were looking for more environmentally friendly packaging (19%) and a longer shelf life (20%).

Delphine Forejt, dairy category development manager at Tate & Lyle, said: “Our research found that nearly three quarters of 18-35-year-olds who are eating less of dairy are happy to consider eating more dairy products if they could try products with less fat and sugars. Whilst dairy products have long been associated with goodness, in today’s world, the dairy industry must adapt to modern consumer tastes, convenience and healthier lifestyles. At Tate & Lyle we are committed to working with customers to help them overcome these challenges and deliver tasty products that consumers love.”

For more information on how Tate & Lyle collaborates with customers working with dairy, visit: www.tateandlyle.com/our-expertise/dairy

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Dairy UK’s Stronger for Longer event showcased the findings from research covering a range of topics from slowing bone loss, preserving muscle mass and strength and the benefits of the nutrient richness of dairy foods in ageing adults.

Dr Sandra Iuliano of the University of Melbourne presented the results of a recently published trial which looked at dairy consumption and frailty. The trial found that adding 3.5 servings of dairy a day to the diets of older adults in care homes improved their nutritional status, slowed bone loss, and reduced their risk of fractures and falls.

Dr Breen from the University of Birmingham provided a comprehensive overview of the latest evidence on the interventions and research on dairy consumption and ageing muscles. Dr Breen described how dairy proteins and whole dairy foods, alongside exercise, can help preserve muscle mass and strength in older adults.

Dr Mitch Kanter, an expert on the nutrition and sustainability of dairy foods from Global Dairy Platform outlined how the nutrition and health benefits of dairy interplay with all pillars of sustainability. Dr Kanter highlighted how the nutrient richness and bioavailability of dairy nutrients mean that dairy foods are a key pillar of a sustainable diet and for feeding a growing global population.

Commenting, Erica Hocking, senior nutrition scientist of Dairy UK said: “Our panel of expert speakers really brought to life the many facets of dairy nutrition and the huge contribution dairy foods can make to our health as we age and their importance in sustainable food systems.

“It was fantastic to see so many of our colleagues in the healthcare professions could join in these discussions with us today and I hope that they can take forward the evidence and learnings presented by our speakers into their clinical practice and support older adults to make the best dietary choices.”

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Kerry research shows that consumers in all age groups are interested in food and beverages with functional benefits – with demand for immune support, joint health and digestive health particularly high.

The insights are contained in the company’s new eBook, ‘Functional Health Benefits for Every Generation’, which highlights growing proactivity around nutrition and the expansion in markets for products targeting specific life stages and other demographic categories, such as gender.

It explores the needs of three groups in particular:

• Millennial parents: Millennials, who are now parents to around half of children in the US, are particularly likely to carry out extensive research ahead of purchases.
• Young actives: Focus areas for Generation Z consumers and younger millennials include athletic performance, education and work. They have a holistic approach to wellness and are interested in benefits such as improved sleep.
• Older adults: As consumers enter their 40s and 50s their focus shifts, with greater emphasis on physical and cognitive health.

The research also found that demographic factors affect demand for benefits in particular applications. For example, for consumers in the older millennial category and upwards, tea and coffee are popular platforms for immune support.

John Quilter, Kerry’s vice president of ProActive Health, said: “Across all age ranges, consumers are now looking for functional benefits from their favourite food and beverages. However, it’s also true that different groups often have different needs, so an understanding of the importance of demographic factors like age and activity level can help manufacturers create on-trend products. For example, manufacturers should use functional ingredients that are supported by research as well as appealing to children’s tastes to win over millennial parents.”

The eBook also highlights the range of value that Kerry offers its customers through collaborative go-to-market support. This includes proprietary market insights, access to a team of more than 1000 scientists, nutritionists, product formulation experts and marketers around the world. It features case studies where partners have formulated with ingredients from the ProActive Health portfolio to create innovative functional products.

John Quilter said: “Kerry’s ProActive Health portfolio is an extensive range of ingredient brands that can help manufacturers meet the proactive health needs of global consumers. It is the result of our belief in inspiration through formulation and nourishment through wellness, and it includes our flagship products BC30, Wellmune, Sporevia and Eupoly-3. What unites them all is a commitment to credible science and strong clinical data. This is essential in today’s wellness markets, where transparency is a must.”

He added: “At Kerry our vision is to be our customers’ most valued partner. That means helping them create innovative products that are better for people, pets, society and the planet. Working with them to make a lasting difference isn’t just about offering them clinically validated, branded ingredients. It’s also about co-creating exciting new products – whether that’s a milk with Omega-3, a tea with immune health benefits, or a probiotic breakfast bar.”

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I have now embarked on a winter swimming challenge at my local outdoor pool. It is to swim 100 kilometres in 100 days and is not in aid of anything charity-wise, but I get a medal at the end. Plus I get to eat whatever I like – when you’re regularly burning hundreds of extra calories, the ice cream after dinner is a win-win.

It seems I am not alone in this endeavour. There are a fair few paddling down the lanes at the lido in the cold weather. And there are also the docks, where one swims in unheated water while the planes fly overhead into City Airport. I did head there over the weekend as a change from the pool. It was 12.6 degrees but as I always point out, once you’re in and you’re numb, might as well swim for a bit.

Aside from the social aspect of seeing other swimmers and eating biscuits afterwards, I am part of the larger trend in that I am looking after my health, both physical and mental. Indeed, Tetra Pak’s Index 2021 notes, “Consumers generally want more control over their health and believe they should do more to look after themselves physically. Many trends in this year’s Index are linked to this, from interest in immunity-boosting solutions to exercise to home cooking, which gives greater control over ingredients and is perceived as healthier.”

Another point is the Strava effect: you see others doing their exercises on your apps, and add yours to the feed. I now have a watch that tracks my swims, although it sometimes goes awry in the docks. Once it put me inside the hotel that is next to the docks during the swim. I was in the water and had not sneaked out to have a cocktail at the bar, as the GPS thought I did (see below).

Tetra Pak adds, “There is a cohort of consumers who are treating the pandemic as an opportunity to transform themselves for the better, including working out more and being more attentive to self-care. More than a third of respondents (38%) say they are exercising more since the pandemic, while digital exercise apps have surged. For example, Strava, which allows users to share and compare as well as log their running and cycling activities, added two million users a month in 2020 and now has 76 million users worldwide.”

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

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I was never a chess player as a child – my games were backgammon and poker, both of which I can still triumph over him on, when we play them. But he enjoys swiping the queen and then winning. My trick now is to try and grab his knights, often in revenge for him taking the queen. Go after the horses is my motto.

Turns out we’re all chess players lately. We’re on the lookout for any advantages we can get in the health and nutrition stakes, due to the global pandemic. This is where the recent news from Kerry in its multinational consumer survey. One in four consumers (25%) had used a product containing probiotics over the past six months – up from 21% in 2019. A further 44% would consider doing so, up from 40% in 2019. Usage was particularly high in China, where almost half (49%) of respondents had used a product containing probiotics over the past six months, followed by Mexico (42%).

Kerry surveyed over 13,000 consumers across 16 countries. Globally, nearly half (47%) were aware of probiotics or cultures – more than the 42% who were aware in 2019, when the survey was last conducted. Awareness was particularly high in Latin America (63%) and North America (61%). Nearly four in ten (38%) of survey respondents globally had used some form of digestive health product over the past six months, almost as high as the number who had used an immune health product (39%).

The same amount said they would be interested in purchasing yogurts with such immune health benefits. Dairy-based drinks were also associated with these health benefits (31%). Now, that’s a game of nutritional benefits that dairy can always win, when compared to non-dairy products.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

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This summer the Austrian dairy received a quality of approval for occupational health promotion for the years 2021-2023. The quality seal is the official Austrian quality label for companies, which have successfully implemented permanent measures for a healthier work environment for their employees.

Operational health promotion measures always improve the flow of communication and the understanding of the work areas among employers and employees. Woerle dairy will continue the project and implement sustainable measurements in the company in order to promote job satisfaction, motivation and commitment in the future, it says.

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I would also say my activity levels have increased over the duration of the pandemic, with a combination of park exercise, swimming and pilates now a regular part of my weekly regine.

It seems I am not alone. Beneo has done some research across Europe and the pandemic has shifted consumers’ views towards their health across the globe.

According to its research, almost one in three consumers in Europe have been juggling with feeling tired and a lack of energy during the pandemic. In order to improve energy levels, half of those surveyed said that they have been looking to food and drink products to help them make it through the day. This figure rises even more among younger adults (18–34-year-olds), with eight out of 10 young European consumers seeking out energy-boosting products (increasing to 85% in the UK). The demands of parenting during a pandemic have also left their mark, with 7 out of 10 European consumers with children saying they have turned to food and drink to boost their energy levels (growing to 82% in the UK).

Although energy drinks may be a natural go-to, consumers are a bit worried about the impacts on blood sugar levels, so other products such as coffees with added benefits may see more sales.

Consumers are making the link between their diet and health, with 63% making an increased effort to eat healthier in the future, as well as staying fit and active.

I suspect we won’t get back into the offices as we were before the pandemic, and perhaps being fitter and eating and drinking better for us products will be a part of that.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

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Onnit was founded in 2010 by Aubrey Marcus, who set out to inspire a journey towards ‘total human optimisation’ – a 360-degree philosophy to achieve optimal health and wellbeing, through physical fitness, mental performance, and emotional wellness, the company says.

Onnit’s supplements are made with high-quality ingredients to provide improved cognitive function, mood and relaxation, gut health and immunity support. The range includes Onnit’s Alpha BRAIN, a brain supplement (nootropic) for better memory, focus, and mental processing. The brand also offers functional nutrition, fitness essentials, and a digital content platform that provides informative and motivational articles, interviews, advice, and fitness programmes for its consumer base.

Peter ter Kulve, president of home care and health & wellbeing at Unilever, says: “Onnit is a leading brand in the fast-growing nootropics segment. With its holistic health offering and digital-first model, Onnit perfectly complements our growing portfolio of innovative wellness and supplement brands that include OLLY, Equilibra, Liquid I.V., and SmartyPants Vitamins.”

Fabian Garcia, president of Unilever North America, says: “We are thrilled to welcome Onnit to the Unilever family. As a dynamic and purpose-led brand, Unilever is strongly aligned with Onnit’s vision to improve the health and wellness of consumers with scientifically proven solutions.”

Aubrey Marcus, founder of Onnit, says, “Since day one, my vision has been for Onnit to become a global movement, empowering people with the tools and information to reach their highest physical and mental potential. I am so proud of what we have accomplished, and now, with Unilever’s scale and presence, we are one step closer to inspiring millions more to take charge of their health and wellbeing.”

Onnit will continue to be based in Austin, Texas, and led by CEO Jason Havey. Founder Aubrey Marcus will remain a brand ambassador.

Terms of the deal were not disclosed. The acquisition is subject to regulatory approvals and customary closing conditions.

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New research shows that consumers in the 40 to 60 age range are highly aware of the importance of nutrition to help them stay healthy and active. Six in 10 choose products with protective or preventative health benefits, and 65% strongly agree that food or beverages can be used to reduce the need for medical products.¹

Two of the most common health concerns in the group are age-related bone and muscle loss, which is driving interest in food and beverage products with high levels of protein and calcium. To demonstrate how manufacturers can meet this demand, Arla Foods Ingredients has launched a new ‘Healthy Through Life’ concept. It features three healthy dairy recipes which showcase the potential of its protein and calcium ingredients:

• An indulgent yoghurt featuring Nutrilac YO-8402 and Nutrilac YO-4205 (functional milk proteins) and Capolac (a milk mineral concentrate high in calcium phosphate)
• A high-protein, high-calcium pudding featuring Nutrilac FO-7922
• A high-protein iced coffee with Nutrilac RM-7020 and Capolac

As well as providing high levels of protein and calcium, the recipes are all low-in-sugar or no-added sugar, and deliver excellent taste.

Barbara Jensen, sales development manager for Dairy and Bakery at Arla Foods Ingredients, said: “Consumers in the 40-60 age group have significant buying power, and naturally many of them want use it to stay fit and active for as long as possible. There is increasing interest in nutrition as a strategy for healthy ageing, and in particular in everyday foods and beverages that can reduce the risk of age-related bone and muscle loss. By using our solutions, manufacturers can create a range of dairy products that are high in protein and calcium, contributing to the maintenance of muscle mass and bone health, and helping consumers stay healthy and active for longer.”

^[1] Health Focus International, 2020. N=3,000 (China, Japan, Brazil, Saudi Arabia, Russia)

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As Julian Melletin says in his upcoming article for the May issue of Dairy Industries International, vitamin D is linked to both immune support and respiratory health, which are both key factors in this breathing related pandemic. He discusses dairy brands that have long been associated with fortification, Actimel, and new products being introduced by Bel Brands in the US, where cheese is the foundation. New ways of getting vital nutrients into people’s systems.

I do notice that people tend to self-medicate with foods nowadays. It does make sense. In a pandemic world where we have realised there is little under our control, in most high-income countries, we can adjust what we eat and when.

The nice thing is, whatever you prefer, dairy has something for your palate. Yogurt? We have everything from squeezy fromage frais to Bonne Maman yogurts and Müller’s corners and what your local dairy produces. Cheeses can be as accessible as Laughing Cow dairy triangles to as sublime as Keen’s organic cheddar in the UK (we have both in our house). When I visited the milk aisle yesterday, I had a selection ranging from bog-standard semi-skimmed to Jersey gold top dairy and goat milk. Sour cream, buttermilk, ice cream, butter, fermented milks, milk powders of so many types, to get the goodness of dairy into other products – the list is endless, in a way.

Dairy offers a rainbow of food products for every consumer, no matter where they are in the world. It is something to be proud of.

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine.

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In Burundi, 65% of people live below the poverty line and chronic malnutrition affects over half the population. Children are often the most affected, as the lack of regular nutritious food and poor dietary diversity makes them vulnerable to infections and seriously undermines their performance at school. Milk is one of the few sources of animal protein available to children in Burundi, but on average children receive just two cups per month – the lowest frequency of milk consumption in east Africa. For the 11 million people in Burundi, these challenges add up, affecting personal development as well as the country’s economic and social development.

The goal of Project Amata is to make safe and sustainable milk more accessible to school children and the community. The project centres around improving food security and nutrition by strengthening the milk value chain and engaging schools and local communities to raise awareness about the important role milk has in curbing malnutrition. Over the course of the three-year programme, Kerry experts and WFP staff will work together with farmers and the local community to build milk production capacity. Much-needed equipment and training will be provided, covering key areas of livestock management and milk production. The project will be supported further by a direct financial contribution of USD $750,000 from Kerry.

Commenting on the announcement, Edmond Scanlon, chief executive of Kerry Group, said: “We are delighted to be able to share our dairy, processing and nutrition expertise on Project Amata. This is an example of how Kerry, WFP and local agencies can work together towards achieving Sustainable Development Goal 2: Zero Hunger. It also provides a further concrete example of our ‘Better for Society’ social impact programme in action, helping to improve the health and nutrition of people in need.”

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Covid-19 concerns drive immune interest

Key health related trends from the top ten with a particularly positive influence on dairy are led by Innova’s #5 Top Ten Trend 2021 “In Tune with Immune.” Ongoing anxiety stemming from Covid-19 is pushing consumers to prioritise their immune health. Innova’s 2020 Consumer Survey indicated that 54% of global consumers claimed to have spent time educating themselves on ingredients that could boost their immune health.

Dairy products such as yogurt and fermented drinks have long been associated with immune health, largely as a result of the development and mainstreaming of probiotics. More recently interest has also risen in the immune benefits of antioxidants, and the greater use of fruit, herbal and spice extracts for flavour and function.

Achieving balance with complete solutions

The influence of Innova’s #6 Top Ten Trend 2021 “Nutrition Hacking” is also seen being seen within the top trends in Dairy. Four out of five global consumers said that they believed in progress in food and beverages through science. Developments are focusing on tapping into improving nutrition, leveraging technology and balancing diets.

Traditionally, popular claims included high protein for the protein-loving consumer, fiber-rich for digestive health, or sugar-reduced for weight and overall health. However, this is now evolving toward more complete balanced solutions. Products such as dairy drinks offering “advanced” or “complete” nutrition are leveraging the best of both worlds for natural and technology-driven options.

Boosting mood health

Another Top Trend in Dairy is “Mood: The Next Occasion.” Concerns over mental health are more significant than ever. According to the WHO, depression may be the leading illness globally by 2030 if no action is taken. Dairy NPD around mood is seeing rapid growth, with rising use of on-pack claims relating to specific mood platforms.

Calming/relaxing and energy boosting are the most established platforms, while sleep promotion is still niche, but reportedly growing from a smaller base and showing potential for further innovation. The use of adaptogenic herbal extracts for combating the mental and physical effects of stress is also trending as upward interest in more holistic well-being develops.

“There is clearly ongoing potential for the dairy market”, says  Lu Ann Williams, director of Innovation at Innova Market Insights. “It remains one of the world’s most valuable food sectors, with a healthy, nutritious and versatile image and the potential for ongoing added value. However, the recent struggle with Covid-19 and a generally tougher consumer environment may prove challenging.”

On 10 March 2021 at 4pm CET/ 10am EST, Lu Ann Williams will present the Top Ten Trends 2021 for Dairy that will impact the industry over the coming year and beyond. Register to attend the upcoming webinar here.

The post Innova Market Insights highlights key drivers in Top Trends in Dairy 2021 appeared first on Dairy Industries International.

To help food brands provide consumers highly sought-after edible solutions to their everyday stress, NZMP, a dairy ingredient-solutions brand by global dairy mainstay Fonterra, is launching Milk Phospholipids into the US active lifestyle market. Naturally present in milk, these complex lipids are clinically proven to help manage the effects of stress, to allow consumers to stay focused and positive under stress.

“The launch of our Milk Phospholipids is an exciting moment for NZMP and the dairy industry as a whole. By extending our portfolio into the mental wellness space, we’re helping food brands tap into new consumers’ needs, such as mood-enhancement and cognitive performance under stress — issues that have recently amplified due to the pandemic. We know this innovation will be a big hit for the market and our initial industry feedback has been very positive,” said Charlotte Ortiz, global marketing and communications manager at Fonterra.

Made from non-GMO, rBST-free, grass-fed New Zealand cow’s milk, NZMP Milk Phospholipids are high in beneficial whey protein which supports muscle build and recovery and low in both lactose and sugar content. This clean-tasting dairy solution is suitable for delivering multi-functional benefits to many food and beverage products, according to the company.

After 18 months of research and development, the Fonterra team has developed several ingredients-based applications for their Milk Phospholipids, including nutritional bars, ready-to-mix powders, and supplement sachets. NZMP’s Milk Phospholipids are compatible with many of the brand’s other health and wellness ingredients, to help offer functionality that goes beyond stress management.

“As one of the largest dairy companies in the world, we are able to give brands both the functional ingredients and formulation expertise they need. We do this by helping our partners innovate, collaborate, explore health research, and develop compelling new products that address current and future health needs. Dairy ingredients are new to the mental wellbeing space, so we are excited to work with brands to deliver new solutions for this health segment to consumers around the world,” said Ortiz.

To learn more about NZMP’s Milk Phospholipid ingredient, visit: www.nzmp.com/milk-phospholipids.

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