Innovations in the dairy industry are driven by several intensifying trends. The main reason for this is changing eating habits. In particular, there is a strong focus on health aspects. Macronutrients such as sugar are increasingly viewed critically by consumers, necessitating the development of reduced-sugar formulations based on novel cultures and enzymes. On the other hand, hybrid products that combine milk with plant-based elements such as oats and almonds, or dispense with animal ingredients altogether, are becoming increasingly popular. Alternative methods, such as using microflora to produce animal-like milk proteins, are meeting with high consumer interest. A changing health consciousness and intensified focus on the role of food in effective health management are rapidly increasing demand for traditional dairy and yogurt products with added benefits such as protein or vitamin richness. In addition, innovative approaches are emerging around the convenience trend, which is reflected in particular in new packaging methods, extended shelf life of fresh products, or individualized preparation options. This development corresponds with consumers' desire for new impulses around the enjoyment of dairy products: New flavors, changes and differentiations of textures, and unusual product combinations open up new ways of addressing customers. At the same time, these trends are causing an explosion of complexity and generating an enormous need for adaptation in the dairy industry. This ranges from redesigning research and development, purchasing new raw materials and introducing new production and supply chain concepts to integrating alternative sales, service and marketing strategies.