What is driving the dairy trends?

Snackifications is growing.

The snackification trend is still going strong, or even getting stronger, which can be seen in the growing number of people skipping meals. Nearly one-quarter of global consumers skip breakfast at least three times a week and lunch three times a week.

However, people still need to nourish themselves throughout the day, so many are turning to quick and tasty snacks that support their personalized health and wellness needs. Today’s busy consumers also prioritize solutions that make their life easier, so snacks have to be convenient. It’s especially younger consumers who tend to replace proper meals with quick and easy snacks, which are eaten on-the-go.

Consumers have high expectations when seeking better-for-you snacks.

Protein continues to be highly valued by consumers. It’s seen as a focal point for good nutrition due to its perceived health benefits. Over half of global consumers say that high-protein claims make a snack healthy and many have switched to high-protein and low-sugar alternatives. And in response to this, many snack novelties contain claims like “reduced sugar” and “high protein”, “reduced fat, carbohydrates, or sodium”.

Dairy products make a great and nutritious snack, and protein enrichment has high consumer interest in many dairy categories. Different on-the-go formats with protein are also blooming, e.g. snack bars, ready dairy drinks and puddings, which all can be utilised in dairy applications.

But in addition to protein quantity, consumers have started to pay more attention to the sources and especially the quality of protein and amino acid content. The great nutritional value of dairy should be highlighted more, as it is highly valued by consumers.

What consumers look for in dairy?

At Valio, we do our own trend analysis every year, and according to it, food is more and more used as a tool for achieving one’s own unique immediate and long-term goals. This has led to the personalisation of diets, personalized nutrition, since those one-size-fits-all solutions are not enough anymore.

Taste is still the top key reason for consuming dairy, with healthiness and natural ingredients acting as the next most important drivers. But in line with the trend of “the personalisation of diets”, consumers seek personal solutions also in dairy. And it is the functionality that makes dairy more personal because that way you can find a solution exactly for your own needs, whether they are related to digestive wellness, immunity or bone health.

Lactose free options are needed.

Digestive wellbeing is one of the most sought-after health benefits, as around one-third of global consumers are struggling with digestive issues. Consumers are increasingly aware of lactose intolerance and look for lactose free options. Lactose avoiders appreciate equal access to all food, also to indulgence — without compromising the taste or texture.

Lactose free solutions offer a multitude of possibilities for manufacturers operating in different markets. And the great news is that the opportunities created by demand for lactose free products are not limited to the dairy industry alone. Lactose free has potential to expand to all food categories which include milk as an ingredient.

Taste is king and clean label is booming.

As consumers seek out health-boosting claims, they have become more attentive to ingredients and their naturality. So besides functionality, consumers look for clean labels in dairy products, which is why short and simple ingredient lists are now driving healthier innovations.

As taste is still the number one driver for consuming dairy, new flavours and taste innovations are increasingly important for consumers. Especially in flavoured milk, a focus on newer, exciting flavours through limited editions offers further potential for companies.

In these times of inflation affordable nutrition has become a collective aim for many consumers. Dairy milk has an important role also here, as the affordability of dairy-based products give them a competitive advantage over many plant-based alternatives.