The food and beverage industry is facing escalating cost pressures and various consumer demands. Ingredion will offer solutions that address these challenges head-on at the upcoming Dairy Innovation Strategies event in Copenhagen, Denmark. The company will showcase its approach to dairy cost reduction and other challenges through new concepts including a protein-enriched plant-based milk drink, a cacao-reduced cream dessert, and a cost-reduced dairy cream cheese — all designed to help manufacturers thrive in a market where consumer expectations are evolving rapidly.
With the global dairy alternatives market predicted to triple by 2034* and consumers increasingly seeking healthier, more sustainable options, manufacturers face increasing pressure to meet consumers’ demands while controlling costs. The event, taking place from 26-27 March at the Bella Sky Copenhagen, brings together industry experts, dairy producers, researchers and suppliers to explore advances in dairy innovation, sustainability and market trends.
Ingredion’s showcase will feature on-trend concepts that demonstrate how manufacturers can overcome formulation challenges while reducing costs. The concepts will show producers how to maintain the taste and texture consumers expect, while simultaneously addressing demands for enhanced nutrition, improved sustainability and cost efficiencies.
Louisa Parrillo, strategic marketing lead – dairy & alternatives and emerging markets at Ingredion in EMEA, said: “Today’s dairy and alternative product manufacturers face complex formulation challenges. They need to reduce costs and improve sustainability credentials while maintaining the sensory experience consumers demand. Our latest solutions and expertise help manufacturers achieve this balance through innovative ingredient technology.”
“For example, our functional native starches enable manufacturers to reduce expensive ingredients like fats and proteins while maintaining crucial textural properties. Combined with our plant protein capabilities, we’re helping producers create products that meet growing consumer demand for sustainable, nutritious options without compromising on taste or texture.”
At the event, visitors can explore how Ingredion’s extensive range of solutions help overcome key formulation challenges in dairy and plant-based applications. The company’s technical experts will be available to discuss specific challenges around cost optimisation, clean label formulation, and protein enrichment.
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Joseph Clarke
Editor, International Bakery
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