FORMULATIONS Elimination keeping dairy relevant The demand for free-from foods is on the rise. by Donna Berry | donnaberry@dairy-food.com H old the pickles. Hold the lettuce. Special orders don't upset us. All we ask is that you let us serve you your way. " This was the Burger King jingle from back in the 1970's and likely the beginning of the concept of food personalization. Today's consumers seek out foods tailored to their needs and preferences. While products that deliver more protein or fiber, or carry natural or organic claims attract, in many instances consumers are looking for products " free from " ingredients or nutrients they are trying to avoid. This is taking place across all dairy product categories and presents an opportunity for dairy processors to offer something for everyone, even vegans. 26 MAY-JUN 2022 | DAIRYPROCESSING.COM A BOOMING BUSINESS The demand for free-from foods is rising and not just by consumers with allergies and sensitivities. The global freefrom-food market is projected to grow at a compound annual growth rate of 9.5% from 2022 to 2027, according to Mordor Intelligence. This growth is as much about real or perceived better-for-you eating as it is about technical advancements in biological analysis to guide consumers in making dietary choices that enable their body to function at its best. Sometimes this means the elimination of an ingredient Heritage Kulfi produces an Indian-style of ice cream made without using eggs. Heritage Kulfihttp://www.DAIRYPROCESSING.COM