Dairy Industry Faces Challenges and Opportunities in Sustainability and Innovation

The Dairy Innovation Strategies conference in Copenhagen buzzed with discussions centered around opportunity, transparency, and consumer-driven environments. As highlighted by Sibéal Bird, European sustainability director at Kerry Group, the dairy industry is under pressure to satisfy buyers prioritizing sustainability and health. Attendees emphasized a shift toward consumer demand and the pressures for transparency among dairy producers and the food industry at large.

Jemma Luxford, commercial director at The Collective, urged the industry to innovate around convenience and snacking, citing a need to overcome barriers toward nutritious, on-the-go solutions. The focus on innovation extended to topics like sustainability, plant-based and hybrid products, and enhancing the nutritional profile of dairy.

Vicky Davies of FrieslandCampina discussed the substantial opportunity for innovation despite challenges in differentiation and consumer education. Meanwhile, Paul Cornillon of PlanetDairy advocated for hybrids in dairy to combat CO2 emissions while maintaining taste and nutrition.
Sustainability remains at the forefront, with experts emphasizing that comprehensive strategies, including hybrid products and reduction of dairy content for carbon footprint reduction, are essential for future industry progression.