DAIRY PRODUCTS

Innovations in the dairy industry are being driven by several intensifying trends. Changing eating habits are the main reason for this. There is a strong focus on health aspects: ingredients such as sugar are increasingly viewed critically by consumers, which makes it necessary to develop sugar-reduced recipes based on new cultures and enzymes.

On the other hand, hybrid products that combine milk with plant-based elements such as oats and almonds, or completely dispense with animal ingredients, are becoming increasingly popular. Alternative methods, such as the use of microflora and fermentation to produce animal-like milk proteins, are meeting with great interest from consumers. Changing health awareness and an increased focus on the role of food in effective health management are rapidly increasing the demand for functional foods such as probiotic fermented milk products and protein milk drinks.

 

Effectively managing the need for change in the dairy industry

In addition, innovative approaches are emerging around the convenience trend, which is reflected in new packaging methods, extended shelf life of fresh products and individualized preparation options. This development corresponds with consumers' desire for new impulses in the enjoyment of dairy products: new flavors, changes and differentiations in textures and unusual product combinations are opening up new ways of appealing to customers.

Conversely, the inflation-induced rise in food prices has boosted demand for private labels for basic products such as milk and butter. These partly contradictory trends are leading to an explosion in complexity and creating an enormous need for adaptation in the dairy industry. This ranges from the reorientation of research and development, the purchase of new raw materials and the introduction of new production and supply chain concepts to the integration of alternative sales, service and marketing strategies.

 

Our consulting services for the dairy industry

ROI-EFESO supports companies in the dairy industry in the following areas, among others:

 


CONTACT

Kai Magenheimer

Dr.-Ing. Kai Magenheimer

Partner

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Clients

Logo Bell
Logo UNILEVER
Logo Bahlsen
Logo Nestle
Logo Emmi
Logo Lindt
Logo Bel group
Logo Danone
Logo Friesland Campina
Logo Heineken
Logo MARS
Logo JDE Jacobs Douwe Egberts

Case Studies

Case Study

The ROI-EFESO case study describes how a confectionery manufacturer is expanding its competitive position with a comprehensive digitalization initiative. With ROI-EFESO, it is expanding the successes already achieved by its WCOM (*World Class Operations Management) program in the direction of highly digitalized production.

Case Study

An international brewery group achieved significant OEE improvements in a WCOM pilot project with ROI-EFESO. ROI-EFESO's case study describes how this success was continued throughout the company's global value network, leading to improvements and savings.

Case Study

A dairy group identifies the topic of energy efficiency as a lever to cushion cost pressure from falling production volumes. The case study explains, how the company determines with ROI-EFESO suitable starting points for one of its plants. The potential of the measures in terms of possible energy savings, their CapEx and their amortization are specifically quantified.

Case Study

A dairy company is continuing its success story with a clear vision: After times of war and factory fires, it is building the most technologically advanced "Future Factory" in its region. With ROI-EFESO, the company is developing a concept for the factory, which is to be built on 70,000 square meters by 2030 - and is combining this planning with a digitization/Industry 4.0 initiative for ongoing production