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STRATEGIC R & D
New Trend of Dairy Products
40-41__Strategic R&D_BJC.indd
โสภณ มณีพันธ์
Sophon Maneepunt
Asst. Product Manager
Food Functional Ingredients
BJC Specialties Company Limited
BJCS.Center@bjc.co.th
Currently, snack food is a product category
which has high growth rate especially in Asia
Pacific market. According to the market research
by Euromonitor International, there are new
products launched in the market every year
and more than half of these products are our
familiar products which continue in the market
for a long time.
To launch new products in this market, companies need
to use consumer insight as many consumers today become
health conscious. The products are not only delicious but also
healthy and friendly.
A new dairy product development to serve as snack food
will response to the needs of consumers and across limitation
of the traditional dairy products such as RTD milk, yogurt or
drinking yogurt. These dairy products still have snack concept
which is delicious and exotic. The products are also
convenience, portable and even eat instead of the main meal.
In some country RTD milk and yogurt are favorite in sweet
snack such as drinking yogurt with some fruit pieces and cereal
grains that is portable and convenience on a grab-and-go drink
in everywhere. Moreover, there are new products in this
category such as drinking yogurt with tasty and texture like
beverage or RTD coffee with high protein concept for mid-day
energy boost.
In Thailand, we have seen such products (but the product
image is still in dairy product more than snack food) e.g. high
protein RTD milk or Greek yogurt style that composed high
protein level more than normal yogurt for sporty consumer
group.
The popular snacking trend are kids friendly, protein plant
base, healthy function, mini meal and new flavor combination.
However, the ingredient manufacturer has developed food
ingredients for enhancing flavor, texture and taste as consumer
requirement which based on healthy trend. For example,
Stabilizer Group – provide viscosity, product mouth feel,
prevent protein sedimentation and syneresis.
Culture Group – fermenter for yogurt product which
different series give the different flavor, profile and taste of
yogurt.
Probiotic Group – live micro-organisms give a health
benefit on the host e.g. digestive health, gastrointestinal health,
immune health.
DEC 2018 FOOD FOCUS THAILAND 41
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