Do you have a sense of market research around the inclusion of fruits/nuts and other inclusions (i.e., chocolate, honey, raisins, peanut butter) within dairy products? Is demand going up or down?
Market research shows a steady increase in demand for inclusions in dairy products. Consumers are drawn to premium experiences, with inclusions like fruits, nuts, and other natural ingredients aligning with trends in healthier indulgence. Ice cream, yogurt, and frozen novelties continue to incorporate these inclusions, while plant-based sour creams and cream cheeses are also innovating in this space.
What trends and/or market research is driving the usage of these ingredients? Which specific ingredients are commonly being used ~ are these helping to promote sales?
Key trends include health-conscious snacking, clean-label preferences, and hybrid flavor profiles. Common ingredients include blueberries, cranberries, honey, and nuts, which enhance sales in frozen novelties, yogurt parfaits, and even premium ice cream. Hybrid sweet-savory profiles, such as fig and walnut or pomegranate and honey, are gaining traction in both dairy and nondairy products.
What dairy categories (i.e., ice cream, yogurt, cheese, milks, frozen novelties, etc.) are formulating with fruits/nuts?
Ice cream, yogurt, and frozen novelties are major categories incorporating fruits and nuts. Hard cheeses, such as cheddar with dried cranberries, and plant-based products like almond-based cream cheese, are also innovating with these inclusions. Drinkable yogurts and cottage cheese cups are thriving with functional and flavorful additions.
How do fruits and nuts make dairy foods better as far as making them a healthier indulgence, for snacking and even as a meal replacement?
Fruits and nuts enhance dairy foods by adding natural antioxidants, vitamins, and fiber, making them healthier options for indulgence. Single-serve yogurt cups with fruit toppings or frozen novelties with nut coatings provide convenient snack options, while drinkable yogurts with added fruits serve as meal replacements for on-the-go consumers.
What products/ingredients does your company offer in this space? When was it developed and what do you think sets it apart from the rest?
MicroDried offers a range of fruit and vegetable inclusions, including powders, fragments, and whole pieces. Developed through our proprietary drying process, these ingredients retain vibrant color, flavor, and nutritional content. Our low-moisture products are ideal for applications in yogurt, ice cream, cottage cheese, and plant-based cheese spreads and dips.
Are there any supply chain issues around the sourcing of these ingredients? Are some of these ingredients like almonds and walnuts cost-prohibitive?
Supply chain challenges include fluctuating costs and availability of certain nuts like almonds and walnuts. However, fruits such as blueberries, strawberries, raspberries, and cranberries are more consistently sourced. MicroDried’s robust supply chain ensures reliability and quality for manufacturers.
Are there any challenges when it comes to using fruits/nuts and other inclusion in dairy and nondairy formulations?
Challenges include managing moisture migration, maintaining flavor stability, and achieving consistent texture. For example, fruit inclusions in frozen novelties must remain visually appealing and texturally intact. MicroDried’s low-moisture, ready-to-eat ingredients help overcome these formulation issues.
Plump blueberries, succulent strawberries, amazing almonds, wonderful walnuts, etc. Does the fact that these ingredients provide color, crunch, are clean-label and derived from nature bolster usage? What are the drawbacks as far as formulating products?
Absolutely, these attributes significantly bolster usage, as they meet clean label demands and appeal to consumer preferences for natural, visually appealing ingredients. However, drawbacks include increased costs and potential formulation complexities, such as ensuring even distribution and preventing ingredient degradation. MicroDried addresses these obstacles through our proprietary drying process, which ensures consistent ingredient quality, shelf stability, and ease of integration into diverse dairy and nondairy formulations.
Are there any new dairy categories that are innovating or should join the game when it comes to using fruits/nuts to provide a healthy halo, improve taste and texture, etc.?
Drinkable yogurts are rapidly innovating with fruit and nut inclusions to provide functional benefits. Hard cheeses with unique inclusions, like cranberry cheddar or fig-infused gouda, are gaining popularity. Plant-based products such as sour creams and cream cheeses are also incorporating fruits to create a healthier halo and improve texture.
What’s on the horizon for these ingredients within the dairy industry?
The future includes functional fruit powders with prebiotics, continued growth in hybrid dairy-plant-based products, and expanded applications in frozen novelties and drinkable yogurts. MicroDried is actively developing solutions to meet these evolving needs.
Is there anything else you’d like to add or stress that I haven’t covered?
The dairy industry must balance premium ingredient trends with cost-efficiency and consumer demands for innovation. MicroDried’s versatile inclusions help manufacturers create products that meet these challenges while delivering superior taste, texture, and visual appeal.
[FEBRUARY 2025 DAIRY FOODS ARTICLE]
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