Cultured dairy ingredients crush the competition

published in Dairy Foods magazine | June 19 2024 | by Barbara Harfmann

In the competitive landscape of cultured dairy ingredients, products like yogurt, kefir, and drinkable yogurt are gaining traction for their health benefits, particularly in digestive health. The demand for probiotics and enzymes is increasing, driven by consumers seeking functional foods. Innovations in clean-label ingredients and reduced sugar content are also shaping the market. Industry experts, including Peter Kempe, SVP of Strategy and Business Development, Ingredients at Nelson-Jameson; highlight the sustained growth and evolving trends in this dynamic category, emphasizing the importance of natural and health-focused products.