From milk to yogurt and ice cream, consumers love the delicious taste of dairy. What they don’t necessarily love is the added sugar frequently found in yogurts and flavored dairy drinks, and the lactose that many find difficult to digest.
Brazil is among the world’s top five consumer markets for milk and dairy products. Though, in recent years, dairy consumption has fallen.
Is there still room for Greek yogurt to grow? What are consumers looking for when it comes to high protein dairy? And is it easier or harder for small companies today to access the retail market?
Dairy industry experts Dr. Craig Sherwin and Mary Wilcox talks about the proverbial “sweet tooth” — and what food producers might want to consider when developing sweet dairy products in a new Dairy Lab podcast.
Is lactose intolerance the next big thing? Not exactly — but lactose-free dairy might be. Dairy industry experts Mary Wilcox and Dr. Craig Sherwin offer to get insight into not only lactose intolerance, but also what's involved in reducing the lactose in dairy products in a Dairy Lab podcast.
Report: Lactose-free dairy sales are growing. Learn more about lactose intolerance and business opportunities on a region-by-region level.
What’s the most important factor when people buy food: Is it the health benefits? The price? The packaging that fits in perfectly with their on-the-go lifestyle?
What lies behind the rise in low-lactose and lactose-free opportunities? Her are three global tendencies.