About New Product Development

There are numerous opportunities in New Product Development in dairy sector
due to changing consumer trends. The world may see a paradigm shift in the
consumption of food in post Covid era.

There are three distinct areas where most of the innovations in dairy foods are
taking place across the world.

See Our New Product Development

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There are numerous opportunities in New Product Development in dairy sector due to changing consumer trends. The world may see a paradigm shift in the consumption of food in post Covid era. There are three distinct areas where most of the innovations in dairy foods are taking place across the world.

A. Nutrition and health : It is done by making use of natural and healthy ingredients in the food.

B. Indulgence : It deals mainly with body, texture, mouth feel, flavor, looks and taste of the products.

C. Convenience : It covers how conveniently the developed product could be delivered, consumed, stored disposed off post usage. It also covers all aspect of shelf life and packaging etc.

Taste is non negotiable Post corona there might be an upsurge in finding more robust solutions in the areas of nutrition and health. Still the other two elements also remain equally important and offer a plethora of opportunities for the food research and development eco system. Apart from these three broad areas, the Safe and Nutritious food (SNF ) initiative of FSSAI is also acting as a bible for the local FBOs while developing new products. NPD is no more a demand side intervention, currently all stakeholders are equally building pressures on food eco system in order to develop foods matching their requirements. Freedom from Trans fats by 2022, Low salt, sugar and oil in processed foods, healthier food options by the Horeca and QFS with menu labeling and commitment by major food retail players including e- commerce players to promote healthier food options and responsible retail practices. Tomorrow’s food may itself be acting as a shield against such pandemics and dairy offers great opportunities in developing immunity boosters in cultured milk products range in both prebiotics and probiotics. The same products may be fortified with immunity boosting micro nutrients, herbs and extracts. Finally all the innovations have to get regulatory clearances by complying to the existing standards. The biggest challenge is whether the existing standards recognizes all the processes and ingredients to be used in new product development for the future foods ?

Our New Product Development

Our New Product Development

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