Camel milk, cauliflower-based cheese and high-protein formulations diversify the dairy market

18 Oct 2021 --- The dairy sector is diversifying to meet planetary health, nutrition and flavor demands. Among these, sustainability credentials for real dairy products and vegan iterations are rapidly gaining shelf space. Suppliers are also exploring new sources, such as camel milk, as healthier options along with specially formulated cheeses to reduce fat and boost protein.

Amid the slew of innovation, dairy’s natural image remains essential as spotlighted in a growing appetite for organic.

Sustainability rising
Naturality and sustainability stand out as key trends identified by FrieslandCampina in the dairy arena. Wieteke Janssen, marketing manager at Valess, a FrieslandCampina brand, tells FoodIngredientsFirst that the Dutch dairy cooperative’s “PlanetProof” label is essential for communicating sustainability.

“The PlanetProof label lets consumers know that their dairy product was made sustainably. This label is being used on FrieslandCampina’s private label and its own branded products.”

“Shared Planet” has been crowned as Innova Market Insights’ Top Ten Trend for 2022 as consumers seek more F&B products that contribute to the health of the planet.

FrieslandCampina reports a rise in dairy foods, such as yogurts, during breakfast in the Dutch market.As sustainability comes sharper into focus, dairies are exploring vegan options to their traditional products.

Vegan cheese: From cows to cashews
On display at Anuga 2021 was Dr. Mahhah’s, a vegan dairy company based in Germany that aims to become the segment’s European market leader by 2030. Founded by an ex-doctor, Mudar Mannah, the business was launched – like many other plant-based dairy outfits – to improve the taste and texture of cheeses, yogurts and milks developed free from animal proteins.

“Something had to be done,” he asserts, explaining that the company has found success by using a hybrid process of fermenting cashew nuts to emulate the experience of various dairy products like camembert cheese.

Recently, Dr. Mannah’s released a fresh offering of camembert alternative cheese formulated with cauliflower. Mannah explains he believes the developments are moving closely toward becoming indistinguishable from traditional dairy products, while consumers rapidly become aware of the dangers current industrial production poses to human and environmental health.

Innova Market Insights pegged “Plant-Based: The Canvass for Innovation” as a top trend for 2022, noting how personal health and global sustainability proving to be strong drivers of consumer choice, plant-based R&D has refocused from mimicking meat, fish and dairy to optimizing and diversifying options.

Naturally More Digestible
Dairy suppliers are also exploring new animal sources to find inherently healthier sources of milk. In this space, Poland-based Camel Way is offering camel milk as a healthier alternative to cow milk.

“Camel milk is suitable for people with lactose intolerance, diabetes, or allergies,” says Mates Zyg, a spokesperson at Camel Way. The dairy beverage is also marketed as a natural probiotic and immune-supporting drink for children.Camel milk is positioned as a healthier alternative to cow’s milk and suitable for lactose intolerant consumers.

“It also tastes good,” says Zyg. “A variety of products can be made from camel milk like chocolate, cosmetics, soaps and creams.”

At Anuga 2021, visitors were able to taste camel milk and chocolate made with the “supermilk.”

The company sources its camel milk powder from a farm of 6,000 camels in Dubai for export into the European and global markets.

Zyg notes, however, that entry into the European market has been a challenge since consumers are culturally unfamiliar with it. This hurdle is compounded by camel milk costing substantially more than cow’s milk due to its smaller yield.

Whereas typical dairy cows produce about 25 liters of milk year-round, camels produce about 7 liters of milk and only in the period just after giving birth.

“So we need to educate consumers on the health benefits to justify the higher price. But once they understand the product, they spread the word,” he says. Camel Way currently serves Poland, the UK, Austria and Italy.

Eatlean cheese
With the rise of healthier eating options and sports nutrition, British dairy innovator Eatlean has developed a range of cheeses the company says can cater to athletic consumers whose diets often rule out dairy products.

Adrien La Neve, ingredients brand manager at Corman.Created through traditional British cheese manufacturing processes, Eatlean has developed a range of low-fat, low-calorie and high-protein cheese alternatives.

“Made from traditional cow’s milk, rather than being a plant-based alternative, we’ve had to spend a huge amount of time on R&D over the past few years, which has come on leaps and bounds recently,” says Barrie Saxby, Eatlean’s business unit director.

“It’s about making sure everyday our products have as close a quality as consumers expect from a fuller fat cheese option.”

While the business started off targeting people following strict diets or “heavy gym users,” Saxby explains, it’s products have grown toward the wider market of UK consumers trying to eat more healthily.

“COVID-19 has brought [health and nutrition] into perspective in recent times,” he says, “our ambition is about bringing consumers who have moved away from cheeses and dairy products back into the market.”

Natural and organic
Lastly, dairy is forecast to retain its natural image with organic playing an important role. Adrien La Neve, ingredients brand manager at Corman, says that the butter specialist company has seen increased interest in its natural dairy flavors for organic applications.

Flavors only have to be natural to qualify for organic formulation within Europe, he explains.

“In order to have a natural flavor, you have to extract the flavor from the raw material that you claim,” he says. “For example, our butter flavor comes from butter. The cream flavor comes from cream.”

Example applications for dairy flavors include getting a more buttery taste and aroma to croissants. Corman is currently focusing on the European market, where demand for organic products is developed, he says. “The laws for organic change a lot, and this is something we are closely watching.” Meanwhile, he says organic dairy trends are still emerging in Asia.

By Missy Green and Louis Gore-Langton

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