How Texture Innovations Are Transforming Dairy and Alternative Dairy Products
In the dairy industry, where commoditization has been prevalent, growth is increasingly driven by the addition of value alongside volume. This is evident in the rise of premium whey ingredients and meal replacement products. However, an essential aspect that is reshaping the market is innovation in product texture, which is enhancing consumer experiences and supporting premium pricing.
Texture plays a crucial role in signalling superior quality and indulgence. Descriptive phrases like ‘decadently creamy’ and ‘silky smooth’ are used by brands to suggest elevated sensory properties. A product that delivers on its textural promise can leave a lasting impression, even for new market entrants. For instance, Alec’s Ice Cream in the US has capitalized on this by incorporating a thick chocolate layer in its Culture Cup range, creating a unique consumer experience.
In the UK, companies like Alterego and All Things Dairy have entered the cottage cheese market by focusing on denser, creamier textures compared to standard private-label alternatives. Alterego, for instance, offers a premium product with a yogurt-like flavor using locally-sourced milk, enhancing both snacking and cooking occasions.
Président, a brand under Lactalis, has introduced Whipped Cream Cheese in the UK, offering an airy and creamy mouthfeel that differs from traditional spreadable cheeses. This product's versatility makes it suitable for snacking, entertaining, and meal preparation.
In the segment of cheese snacks, Galbani’s Burrata Minis illustrate how premium mozzarella can appeal to consumers. These mini cheese balls provide a creamy and soft middle, combining portion innovation with indulgent texture.
For ice cream, brands like Häagen-Dazs are enhancing their products by adding thicker chocolate coatings with nuts and bits to their stick bar range, which is produced in Arras, France. This enhances the consumer's sensory experience, focusing on crunch and indulgence.
The alternative dairy sector is also innovating, focusing on delivering dairy-like properties such as foaming, melting, and stretch without relying on additives and gums. Rude Health’s premium barista range, including Pistachio and Hazelnut SKUs, uses simple ingredients to offer superior foaming and mouthfeel, catering to both cold and hot beverages.
In cheese alternatives, meltability remains a significant challenge and opportunity. In the US, products like Miyoko’s Oat Milk Taco Blend Seasoned Shreds showcase melt and cheese-pull properties, while Daiya’s Dairy-Free Cream Cheese offers a bagel and cream cheese experience in a foodservice format.
