Interview | IDM
Fermented dairy products
DSM identifies drivers for the development of the category
Fermented dairy products are popular
with consumers worldwide. DSM, as
one of the major supplier of cultures
and ingredients for fermented milk
products, is constantly analysing developments
and trends in the markets. IDM
asked Mark Fahlin, Global Marketing and
Business Line Manager, DSM Food Specialties,
to share some of this knowledge with
our readers.
IDM: How is demand for fermented milk
products developing worldwide?
Mark Fahlin: According to an Euromonitor
report, the overall dairy market grew
by 1.5% between 2012 and 2016 in retail
value worldwide.1 Amongst other dairy
categories, yogurt, as well as yogurt
and sour milk products, are the two segments
that recorded the fastest growth,
with respectively 3.3% and 3.7% growth
in retail value between 2012 and 2016.2
This is expected to continue, with a 6.5%
increase in retail value for yogurts between
2017 and 2021, and 6.4% for sour
milk products.3 Mainly driven by Asia Pacific,
Middle East and Asia, the growth is
also noticeable in Western Europe, with
a forecasted growth of 1.3% growth between
2017 and 2021.4
Drinking yogurt and fermented beverages
accounted for 8.5% of total global dairy
launches recorded by Innova in 2015.5
Based on DSM’s consumer studies, we also
know that on a global basis, drinking yogurt
is the dominant yogurt segment –
with 17% of surveyed adults drinking it daily,
and 25% consuming it weekly.6 To make
the most of these growing opportunities,
dairy companies differentiate themselves
by introducing new ranges and products
to their portfolio such as skyr, kefir and
high-protein drinking yogurt.
8 2017 | international-dairy.com · 45
(photo: DSM)