Ticking boxes in health and nutrition Despite the hype around plantbased “milk” alternatives, demand for animal milks is still strong. In the 10 Key Trends in Food, Nutrition & Health 2021 report, Julian Mellentin of New Nutrition Business, shows how dairy products tick many boxes when it comes to what consumers are looking for. This means potential for high growth, with opportunities for innovation and differentiation. What consumers value most are things that have good taste and texture, are familiar, naturally healthy, easy to incorporate into the diet and worth the price asked for them.
Julian Mellentin, New Nutrition Business Here is a summary of these latest health and nutrition trends, sheep and goat milk products can connect with.
Carbs – fewer and better, comfort The coronavirus pandemic has sparked a demand for comfort foods; tasty products made from real ingredients, as well as the desire for fewer but better carbs. For instance, lactose is a natural sugar in milk and a “slower carb”, meaning it doesn’t cause sharp rises in blood sugar levels. Lactose also comes with a bundle of essential nutrients. Relevant formats: dessert style yoghurts, flavoured milks, sports drinks
Animal protein powers on Milk protein beats plant proteins when it comes to quality. This means milk has more essential amino acids, which the body is able to use more easily. Plus, milk comes with a load of essential vitamins and minerals that aren’t naturally present in their plantbased imitations. Relevant formats: milk drinks, cheese snacks
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Goat & Sheep Milk NZ - Issue 3 | October 2021
Digestive wellness With the perception sheep and goat milks are “easier to digest”, there’s scope to strengthen this position with other gut friendly offerings. Yoghurts and fermented milk drinks with live bacteria or added probiotics, and lactose free formats, are ways sheep and goat milk products can tap into this trend. Relevant formats: milk drinks, yoghurt, fermented milk drinks
Immunity gets a boost The coronavirus pandemic has sparked consumer’s interest in foods for immune health. As natural sources of nutrients that support immune function, sheep and goat milks provide a sound base for developing a proposition around immunity. Adding traditional or natural ingredients that consumers associate with immunity, such as probiotics, turmeric, or honey, will strengthen the connection to this trend. Relevant formats: milk drinks, yoghurt, fermented milk drinks
Fat fuels growth Full fat milk products are not the demons they once were, with many consumers now seeing fat as a way to curb hunger and manage weight. Fat also provides taste and texture without the need to add sugar and thickeners. A word of warning though, products high in saturated fat are still disadvantaged when it comes to health claims and Health Star Ratings. Relevant formats: milk drinks, yoghurt, cheese, butter
Emerging mood food Anxiety around the coronavirus has fuelled the interest in food that influences mood. When it comes to opportunities for dairy products, it’s the emerging connection between the gut and brain that dairy, in particular fermented dairy, can leverage. Relevant formats: yoghurt, fermented milk drinks
Power of Provenance A familiar strategy for a lot of New Zealand foods, there is scope for sheep and goat milk products in this space. According to Mellentin, people increasingly want food from “somewhere” rather than “anywhere”. Covid has sparked an interest in supporting local producers, but foods from “somewhere” are seen as novel and exciting. Formats produced ‘in the style of” can also work, as seen with Greek yoghurt and Icelandic Skyr. Relevant formats: all
Jan Hales is a future focused New Zealand registered dietitian and nutritionist with a background in business development. She is director of The Nutrition Bureau, the food and beverage industry’s dedicated nutrition consultant, helping companies adapt for the future of food.
