Expert insights on product fortification, flavour masking and achieving the perfect mouthfeel for yoghurts, dairy drinks and plant-based alternatives
The demand for healthy and nutritional products designed to enhance overall health and well-being is a rapidly growing consumer trend in the functional food market. Furthermore, the growing popularity of plant-based alternatives to dairy products presents a valuable opportunity for producers to diversify their product lines and explore new avenues of functional food innovation. In this prerecorded webinar, IMCD Food & Nutrition experts share their insights into enhancing dairy & non-dairy products with plant-based proteins and vitamins, as well as their experiences with effectively flavour masking off-notes coming from plant proteins. They demonstrate how to achieve the ideal mouthfeel for your new product innovations.
Log into your MyIMCD account to access the video. Get inspired for cutting-edge product development that will make an impact in the market.
This webinar is for you ...
... if you are a producer of dairy products and plant-based alternatives. It will provide insights into current consumer trends and share expert knowledge on fortification with vitamin blends and enrichment with plant-based protein variants. IMCD experts will share their experiences with healthy nutrition through meals and menus.
► The video is in German.
Agenda:
- Consumer trends in dairy and plant-based drinks
- Consumer trends in yogurt and yogurt alternatives
- Fortification with vitamin blends
- Enrichment or fortification with fava bean protein isolate
- Enrichment or fortification with sunflower protein concentrate
- Natural flavours for masking, mouthfeel, sugar and fat reduction
Develop new products tailored to your customer’s needs
The target group in the dairy sector for the fortification of foods with proteins and vitamins includes several specific groups:
- Athletes and Fitness Enthusiasts
- Health-Conscious Consumers
- Seniors with increased need for nutrients
- Children and Adolescents
- People with Special Dietary needs
Fortification of dairy products with proteins and vitamins can thus help various population groups to meet their specific nutritional needs while improving their health and well-being.
Create target group-specific optimisations for your products in the dairy sector. Reach out to our IMCD experts to learn more about fortifying dairy and non-dairy products, solutions for sugar and fat reduction, flavour masking and our featured products.
Our Experts
Katja Wilmes
Application Technologist
After studying food technology at Bremerhaven University of Applied Sciences and more than 15 years of experience in the food industry, Katja has been working as an application technologist in our laboratory since 2016. Inspired by the ever-changing trends in the market, she loves to implement these trends in our IMCD concepts and inspire and technically support our customers.
Sabrina Neyzen
Taste Account Manager at IMCD Germany
Sabrina joined IMCD at the end of 2023 as Taste Account Manager, after working for a flavour producer in R&D/technical sales. Sabrina has now been working in the food industry for 20 years, 15 of which have been with flavours. In the past, she was also part of a sensory panel, focusing on the masking of off-notes and aftertastes. This explains her passion for challenges.
Tom Harder
Business Development & Sales Manager at IMCD Germany
Tom joined IMCD in June 2023 as Business Development & Sales Manager responsible for the dairy & plant-based customers. He has 8 years of professional experience in the food ingredients industry and studied Business, Economics and Cultural Studies at the University of Hamburg.
Highlights:
- Insights into fortification with vitamin blends and proteins
- Cutting edge market insights from IMCD experts
- Hands on strategies for successful flavour masking
- Mouthfeel optimisation
You receive valuable impulses for healthy product developments and ideas for new, marketable products. Login to MyIMCD to watch the full video.
Do you want to read the full article?
Full access also means: