« The lait yesterday is not tomorrow’s milk »summarizes Serena Aboutboul, head of the Nutrition strategic business unit at Nestlé. On October 15, at World Milk Summit of the International Milk Federation (FIL), the various “world leaders” in the dairy sector attempt to describe future international trends in the sector, and associated products.
“More and more cheese”
For Christophe Lafougère, general director of Gira, it is the cheese which will stand out from the crowd: “Over the next five years, we will produce more and more cheese, because its consumption will continue to grow around the world and particularly in India.”
Still over the next five years, according to the consultant, the dairy proteins will take an essential place in thefood world. “We are going to need more and more dairy proteins both in nutrition with powder for sports drinks, but also in nutrition for seniors”explains the specialist.
At Danone, innovation puts “science at the service of the consumer”
The question of dairy proteins is also an issue for Danoneas its general director Antoine de Saint-Affrique explains: “Dairy proteins, fundamental and in demand, are the future of Danone. » Thanks to their benefits, “some of which are still to be discovered”dairy proteins will be a way “to provide healthy food to as many people as possible around the world”he explains. To ensure this health through food, Danone wants to put “science at the service of the consumer” via innovation, as presented by the general director: “We have a continuous flow of innovations, from high protein yogurts to nutrition medical through to infant powders. We are only at the beginning of these innovations, at the beginning of discovering the benefits of these dairy proteins which will become essential for the dairy sector. »
Innovate to adapt
L’innovationfor some experts, is also a means of adaptation to societal demands. For Piercristiano Brazzale, president of the International Milk Federation (FIL), the sector must “innovate and adapt so that dairy products are a solution to the planet’s food difficulties”. Innovation must also enable “to imagine new products, beyond the traditional products that we all know”in order to adapt to consumer requests, explains Emile Cordeau at the head of the Canadian cooperative Agropur. “We need to create products that take into account issues of nutrition, animal welfare, and the issue of the environment.” Points “which have become obligatory” for consumers, he assures.
“Many Indians are lacto-vegetarians”
In India, where there is considerable potential for growth in demand for dairy products, consumer trends are evolving, with greater consumption of dairy products. According to Meenesh Shah, chairman of the National Dairy Development Council of India, “Dairy products meet the needs of many people in India. Many Indians are lactovegetarians, a diet in which milk is the only source of animal food. »But the Indian dairy sector can also rely on dairy products that are increasingly popular around the world, such as paneer or ghee (clarified butter). For Alka Upadhyay, from the Ministry of Rural Development in India,“With the help of our cuisine, I believe we are able to push and popularize our products across the world, as we did with yoga. »
