"The one who learns to process protein will gain key advantages," said Irina Ivanova, CEO of IDS.
Irina, what will your presentation at Dairy Olympics be about?
— I will talk about current trends in the dairy industry, how it is evolving, and where it is heading. We are witnessing a major transformation of dairy plants. It is important to understand why this transformation is necessary, how the industry will develop, and what changes need to take place in production processes.
Why does the dairy industry need transformation?
— The main reason is changing consumer preferences. The HORECA sector is expanding, and demand for ready-to-eat meals is increasing. Traditional dairy products like kefir and ryazhenka are becoming less popular. Dairy plants need to adapt and shift toward producing semi-finished products, dairy components, and ingredients for industrial processing to meet the new market demands.
What exactly needs to change in dairy plant production processes?
— Dairy plants must modernize their milk processing technologies and improve final products. For example, cottage cheese for restaurants and cafés requires a different production technology than the one sold in retail stores. Factories need to invest in new technologies to keep up with evolving consumer demands.
How will this impact product quality and shelf life?
— Modernization will enhance product quality and extend shelf life. Various types of proteins—dairy, plant-based, and egg proteins—will be integrated into production. This will help create more versatile and long-lasting products. Product quality will be maintained despite changes in composition because the focus is not only on naturalness but also on preserving essential nutrients like proteins and fats.
So, transformation is not about losing naturalness but rather adapting to new conditions?
— Yes, it is about adaptation. Dairy plants will adjust their approaches to meet new market requirements and utilize modern technologies. Additionally, the dairy market will expand as dairy components become increasingly valuable not only in the dairy industry but also in confectionery, meat production, cosmetics, and pharmaceuticals.
How do you plan to demonstrate the economic benefits of these changes at Dairy Olympics?
— I will present financial models, comparing a traditional dairy plant with one that produces dairy components. One key advantage is that processing dairy components helps minimize waste and improve production efficiency. Products such as dry cream, lactose, and dairy proteins are in high demand on international markets, opening up new export opportunities.
What challenges exist in milk processing in the CIS region, and how can they be addressed?
— One major challenge is the lack of capacity for protein processing. In the CIS region, protein-processing equipment is expensive, unlike fat-processing technologies, which are more affordable. However, protein processing can be the key to profitability, as protein is in high demand in sports nutrition, cosmetics, infant formula, and other industries. Those who learn to effectively process protein will gain significant economic advantages.
The future of the dairy industry depends on the development of new processing technologies and expansion into new markets. We will see growing demand for dairy components, which will be used not only in traditional dairy products but also in other industries. Dairy plants that can adapt to these changes and efficiently process protein will gain a competitive edge in both domestic and international markets.
Dairy Olympics 2025 is an international conference taking place from April 7-10, 2025, in the UAE, bringing together leading experts and specialists from the global dairy industry. This event will serve as a key platform for discussing current trends, innovations, and challenges facing the dairy sector.
The Olympics will showcase the latest technologies, sustainable solutions for dairy production, and insights into digitalization, environmental strategies, and emerging dairy markets.
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