Dairy Processing - July/August 2022 - 8

Disruptively
innovative
Industry leaders use their ingenuity to change consumers'
perceptions about what they find in the dairy case.
by Allison Gibeson | dairyprocessing@sosland.com
W
hile innovation in the dairy
category has been impacted by the
pandemic and inflation, processors
have found successful innovation centers
around plant-based alternatives, new formats,
simple ingredient listings and formulations
that meet specific dietary needs.
In this environment, the biggest
opportunity for innovation in the dairy market
is to formulate products for consumers who
purchase both dairy and dairy-alternative
products, according to a dairy flavors and
ingredients report from market research
firm Mintel.
TAKING YOGURT ACROSS
CATEGORIES
" Because of COVID, a lot of the innovation
pipeline was stalled, " said John McGuckin,
chief executive officer of Clio Snacks,
Piscataway, NJ. " You didn't have the normal
cadence of introductions and opportunities
to present platforms that might be somewhat
unique. That was coupled with inflation and
the inability to spend the level on brand
development that you would have historically. "
Despite these challenges, McGuckin said
successful innovation for them has been
centered on challenging consumer perceptions
about dairy products, and they have done that
with their chocolate-covered Greek yogurt bars.
" As a new company, what you bring to
market has got to be differentiated to the
8 JUL-AUG 2022 | DAIRYPROCESSING.COM
Bellwether Farms
http://www.DAIRYPROCESSING.COM

Dairy Processing - July/August 2022

Table of Contents for the Digital Edition of Dairy Processing - July/August 2022

Dairy Processing - July/August 2022 - Intro
Dairy Processing - July/August 2022 - 1
Dairy Processing - July/August 2022 - 2
Dairy Processing - July/August 2022 - 3
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