Ingredion will highlight its formulation expertise, on-trend solutions and collaborative approach to innovation for non-dairy cheese manufacturers at the Dairy Innovation Strategies event. Taking place on April 24-25, 2024 in Copenhagen, Denmark, the conference brings together industry experts to discuss effective approaches to new product development.
With retail sales of non-dairy cheese in Europe topping EUR330 million and UK sales growing at a 22.3 percent CAGR from 2021-2023,[1] the category presents a major opportunity for food and beverage manufacturers. However, new product launches declined 14 percent in Western Europe from 2021-2022[2] as formulators face increasing difficulty developing non-dairy cheeses that deliver the indulgent taste and texture consumers crave.
At Dairy Innovation Strategies 2024, Ingredion’s Thomas Grataloup, Technical Services Category Manager (Dairy), will present ‘Innovation through collaboration: Co-creating the future of food.’ He will reveal how manufacturers can accelerate product development to better meet consumer demand by leveraging Ingredion’s formulation expertise, ingredient solutions, and collaborative partnerships.
“As demand for non-dairy cheese grows, manufacturers must create products that deliver on both health and indulgence,” said Grataloup. “Ingredion’s wide range of non-dairy cheese solutions, including our new NOVATION®Indulge co-texturizing starches and N-DULGE® melting solution, allows producers to replicate the creaminess, stretchability and melt of traditional dairy cheeses while enabling clean label claims. By collaborating with Ingredion and our network of partners, manufacturers can go to market faster with products that will win over consumers.”
Ingredion’s breakthrough solutions are backed by extensive cheese formulation know-how and a network of partnerships that facilitate rapid development. Ingredion is also a member of MISTA, an international network and collaboration platform that encourages collaboration between food and beverage companies. MISTA connects Ingredion with an ecosystem of over 30 members, from academics to startups, to efficiently identify the best commercially viable solutions. By being part of collaboration platforms like MISTA, Ingredion can work with other businesses to move forward with their goals faster.
Visitors to Ingredion’s Stand 26 can consult with experts on how the company’s solutions and collaboration capabilities can benefit non-dairy cheese projects. Demos and samples will also be available so visitors can experience the sensory results possible with Ingredion’s portfolio.
