Tuesday, March 19, 2024

World food trends favour dairy

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Fonterra has identified 11 modern consumer food trends it says are very positive for high quality milk production in New Zealand.
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Global consumer and food service chief operating officer Jacqueline Chow said Fonterra had invested $1 billion over the past decade in dairy innovation – in science, sustainability, nutrition and packaging – to position the co-operative to meet the trends.

Its dairy farmers had also spent $1b over the past five years on environmental initiatives.

Meantime, Fonterra Brands had removed artificial flavours, colours and sweeteners from a range of products such as ice cream and yoghurt.

Chow said the worldwide trends were working in favour of dairy consumption.

People wanted natural, authentic whole foods with less processing and fewer additives and interventions but more real butter, cream and milk.

They wanted good-for-you foods to enhance health and wellbeing, such as age-appropriate improved gut health, fortified bones and immunity boosts.

Sustainable diets with lower negative effects on the environment from food manufacturers with a record of high moral, ethical and socially responsible behaviour were also sought.

Grass-fed grazing along with complete transparency through the supply chain were also desirable.

Customers wanted protein, not just for athletes, less sugar, healthy snacking and gourmet convenience to be like a master chef at home.

And they wanted permissible indulgences, like Greek yoghurt with berries.

Foods had to be good enough to tweet because new food trends will be born out of social media.

Dairy premiumisation, with packaging for giving or e-commerce, was also a winner.

“Dairy is an age-old industry that is totally ready to meet consumer food needs now and well into the future,” Chow said.

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