Protein sources - a commercial opportunity High protein snacks, blended protein products and innovations in dairy, all underline the continued popularity of protein, the opportunities for new protein sources, as well as growing consumer sophistication and knowledge. Suzy Badaracco, President of Culinary Tides said:
“The best ways for companies to engage are fourfold. First, they need to create nutritionally balanced products. They also need to make sure you are matching the proteins to the correct global cuisine; a mismatch will confuse consumers. Thirdly, if, as a manufacturer, you are tempted to create plant-forward items, create a family of items for the consumer to choose from to show your commitment. And finally, don’t forget to stick to what you do best.”17 High protein has become one of the top claims driving growth in the dairy sector, and dairy-based snacks are proliferating. The sector has begun to market itself as a naturally high source of protein. Badaracco said:
“The best option for innovation would be in refrigerated and frozen. Dairy is a complete protein. Look at the Yaar bar and Clio Greek yogurt bar.” 17
Vanilla Flavour Nordic Quark Bar Yaar Vanilla Flavour Nordic Quark Bar comprises a creamy vanilla flavour quark bar coated in Belgian chocolate. Source: Mintel GNPD18
Similarly, a number of recently launched dairy-based products also have a high protein content claim.
Plain Yogurt YQ by Yoplait Protein Plain Yogurt has been relaunched with a new brand name, previously known as YQ by Yoplait. It is 99% lactose free, gluten free and made with live and active cultures.
Source: Mintel GNPD19
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