IDM | Interview
IDM: What are the drivers for new development
and innovation in the fermented
dairy category?
Mark Fahlin: F rom a d rink t o a s nack o r
even a meal replacement, from a proteinrich
sport drink to a fat- or lactose-free
dessert, a fermented dairy product can be
whatever a consumer wants it to be. When
it comes to understanding this market,
one thing is clear – it is its versatility that
allows it to deliver great results so long
after it was first discovered. Fueled by
customers’ curiosity, innovation paves the
way for fermented products. As a result,
an increasing number of dairy producers
are expanding their product portfolio,
introducing new ranges and making the
most of the growing market opportunity.
IDM: Which recent and actual market
trends that have a direct impact on
product launches in this category?
Mark Fahlin: Apart from health and taste,
convenience remains one of the key drivers
for consumption of fermented dairy
products. Easily consumed on-the-go,
drinking yogurt appeals to busy, active and
health-conscious dairy lovers. This has led
to a growing number of portable formats,
such as carton boxes and squeeze bags.
At the same time, consumers are increasingly
looking for dairy that is better
Mark Fahlin, Global Marketing and Business
Line Manager, DSM Food Specialties:
consumers are increasingly looking for
dairy that is better for them (photo: DSM)
46 · 8 2017 | international-dairy.com
for them. Fermented dairy offers a great
opportunity to target different consumer
segments for producers. For high-protein
products for instance, manufacturers can
reach out to either older people, or active
consumers, depending on their needs.
In addition, consumers with a healthy
lifestyle search for ways to lower their
sugar intake. DSM reveals that 80% of the
consumers agree that dairy food with low
or no sugar is better for their health.7 In
addition, over 60% are concerned about
sugar content in these products.8 Category
growth in low/no/reduced sugar
products is mainly driven by Europe, Latin
America and Asia Pacific where launches
have doubled since 2011.9
Despite an increasing interest for sugarreduced
dairy, however, consumers do not
want to compromise on taste and quality.
The industry faces the challenge of
balancing public demand to reduce added
sugar whilst also creating great-tasting,
indulgent and creamy dairy options. Artificially
sweetened dairy has proven to be
an unpopular alternative. When asked why
they did not choose sugar-reduced dairy
products, consumers indicated that apart
from taste (48%), the concern around artificial
sweeteners (36%) was the second
reason for avoiding such products.10 This
represents a significant challenge for dairy
producers of sugar-reduced dairy, as they
need to maintain the taste of their products
without the use of artificial sweeteners,
or any other additives, to appeal to
consumers. The desire for fermented dairy
products formulated with natural and authentic
ingredients is also growing rapidly.
As a result, more transparency from food
and beverage manufacturers about how
ingredients are sourced and how products
are manufactured is required.
IDM: How do enzymes and cultures help
to address the demand for less sugar in
fermented dairy products?
Mark Fahlin: Choosing the right ingredient
helps manufacturers of fermented
milk products to overcome technical challenges.
This also enables them to meet
customer requirements for sugar-reduced
products that have a good texture, whilst
remaining fresh and tasty. Because of the
specific functionalities they add to the
product, enzymes are a valuable tool in
optimizing manufacturing plant processes
and meeting various consumer demands.
By using the natural sweetness present
in lactose, lactase enzymes can reduce
the amount of added sugars but the
taste remains the same as full-sugared
varieties. The use of specific cultures
can also help to retain the texture and
shelf life stability in sugar-reduced formulas.
That way, manufacturers can benefit
from fewer and simpler ingredients,
avoiding the use of artificial sweeteners,
with less additives and stabilizers.
IDM: In your opinion, what fermented
dairy items are next on the horizon?
Mark Fahlin: The Icelandic low fat and
high-protein yogurt – skyr – is definitely
on the rise in Europe, as it is a dairy
product made with simple ingredients,
meeting the demand for high-protein
yogurt. Consumers are increasingly looking
for natural and authentic food. According
to Mintel, the number of launches
in the skyr category has increased
from 6 in 2012 to 92 in 2016 worldwide.
11 The growth is even more noticeable in
Europe, with three launches in 2012 to
72 launches in 2016.12 For dairy producers
looking to tap into the skyr category
and make the most of growing opportunities,
DSM offers its Delvo Fresh range
of cultures. The innovative solution
provides more options to create highprotein,
sweeter and creamier yogurts,
with firmer textures, ranging from mild
to authentic tastes. Moreover, the range
Fermented dairy offers a great opportunity
to target different consumer
segments for producers (photo: DSM)