Global dairy producers are increasingly turning to functional ingredients, probiotic cultures and innovative product formats to meet changing consumer expectations. As demand grows for high-protein, gut-friendly and value-added foods, traditional dairy products such as Greek yoghurt, cottage cheese and kefir are finding renewed popularity, while manufacturers are experimenting with new flavours and formulations.
The trend was evident at the SIAL Food Fair in Paris, where dairy companies showcased products combining traditional dairy ingredients with functional benefits, particularly those associated with digestive health.
Kefir, a fermented dairy product containing beneficial microorganisms, is gaining traction across European markets. Traditionally consumed in the Baltic states, it is increasingly being incorporated into other dairy products to appeal to consumers seeking gut-health benefits.
Italian dairy company Ponte Reale showcased buffalo milk mozzarella enriched with kefir. According to Maria Cristina Rega, an administration officer at the company, the product contains 25% less fat than traditional Italian burrata and is intended to be consumed as a condiment rather than used in cooking.
The company is also planning to introduce cow’s milk kefir mozzarella and a lactose-free variant to cater to consumers with lactose intolerance.
Similarly, Greece-based Olympus Dairy has developed a dairy drink containing kefir in response to growing consumer interest in digestive health and functional dairy products.
Alongside functional innovations, traditional dairy products are experiencing renewed demand. Greek yoghurt and cottage cheese are attracting consumers looking for convenient sources of protein and lower-fat food options.
Nikolaos Stavroploulos, managing director of Olympus Dairy, reported that the company’s Greek yoghurt sales in Europe grew by 40% in each of the past two years. He attributed the growth to younger consumers increasingly incorporating high-protein dairy products into their diets.
Polish dairy producer Piatnica is also responding to this demand by focusing on fresh dairy products, including Greek yoghurt, ayran yoghurt and cottage cheese. The company’s marketing director, Katarzyna Jezierska-Wysocka, highlighted the growing preference for accessing dairy protein through different product formats.
The functional dairy trend is also accompanied by experimentation in flavours, textures and convenience-oriented formats.
Dairy Farmers of Wisconsin highlighted growing interest in flavoured cheeses among US consumers. The state’s 120 cheese-producing companies are exploring unconventional flavour combinations, including pepper and spicy pickle varieties.
According to Lisa Ramatowski, the company’s vice-president of sustainability and marketing, manufacturers are incorporating international flavours into cheese to create differentiated eating experiences. Bite-sized cheese snacks in sealed packaging are another emerging category, reflecting demand for convenient and innovative products.
The developments highlight a broader shift in the global dairy market, where consumers are increasingly looking beyond conventional nutritional attributes such as protein and calcium. Digestive health, probiotic cultures, reduced-fat formulations, lactose-free alternatives and convenient snacking formats are creating new opportunities for dairy manufacturers.
For producers, the challenge will be to combine functional benefits with taste, product quality and consumer accessibility. As innovation expands, dairy is increasingly being positioned not just as a source of nutrition but as a versatile category offering added functional and experiential value.