What does dairy get next? Highlights of FrieslandCampina’s major tendencies
In a field where innovation is always evolving, the dairy business may appear to some as a more traditional, calm arena. How much can you really accomplish with milk, cream, and cheese, after all?
To believe that this is a mistake. One of the biggest players in the dairy market, FrieslandCampina, is leading the fast-paced dairy sector within the food and beverage industry. The multinational provided an explanation of where it believes the dairy industry is headed in its most recent Professional Trend Report for 2023. To find out more, New Food spoke with Global Marketing Director Industry Jules Kramer.
Frasian and Western…
The words above may appear to be poorly typed to those who are not familiar with the language, but they are not misspelled. Rather, they are two of FrieslandCampina’s primary tendencies. However, what do “Western” and “Frasian” mean?
“This trend represents the cuisine of the “West meets East” region: Eastern. Global culinary influences are interacting and spreading quicker than ever before in this trend. We can cross the world on a single plate when West and East collide, said Kramer.
For instance, we witness the fusion of the classic Italian dishes and the ageless French traditions with the sophistication and inventiveness of Korea and Japan. This trend is evident in both industrial and consumer goods.And Frasian?The fascinating fusion of French and Asian flavors and texture combinations is referred to as “Frasian pastry,” one of the other micro-trends in our Trend Report. After returning from their pastry school in France, Asian cooks began experimenting with expressing seasonal tastes through the combination of French pastry classics and methods with local ingredients. This led to the emergence of a trend.
We discuss notable examples such as the Melon Pain in our Trend Report; this Asian dessert is a true illustration of east meets west. A thin layer of crunchy cookies covers the classic French Brioche bread, giving it a “crackled” top.
Put that to use.
Q1 of 2020 is possibly the biggest (or at least the most abrupt) change in the history of the food and hospitality industries. Overnight, thousands of businesses that relied only on takeout clients for their revenue model saw the elimination of their clientele.
Customers are passing those bakery shops and ice cream stands as things gradually but steadily get back to “normal.” Although Kramer believes that this mode of operation is returning to or rebounding towards something that looks like 2019, he does not consider this to be a trend.
“I definitely see a growth in the ‘to-go’ sector in 2023. customary meals served at customary times are a thing of the past, if not history!Consumers of today desire to try new things and expand their horizons, and they have fast access to the latest cuisine trends from across the world, 24/7. A increasing number of people are craving hybrid cuisine, which are well-known foods with novel twists. Take a look at our recipe for the quick pizza cone.
Additionally, Kramer clarified that although consumers are expecting more from their to-go alternatives, same fundamental flavor patterns also hold true for meals that can be categorized as more convenient.
“I believe that ‘to-go’ foods fall under each of the global trends that we have identified.” For instance, a lot of unexpected and novel hybrids are continuously emerging from the Weastern Wonders trend. Particularly when consumed quickly on the street.However, we also observe that consumers’ concerns about their personal health and their impact on the environment are growing. The “Conscious Curiosity” global trend touches on these topics. And the same applies to foods consumed on the go.
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outside forces
Without analyzing the almost weekly assault of crises on the walls of the food and beverage metropolis, no analysis of 2023 trends would be complete. The phrase “permacrisis,” as used by Professor Chris Elliott, seems regrettably appropriate.
Kramer disclosed that FrieslandCampina has also encountered difficult times lately. “We are facing highly increased and continuously increasing raw material prices as well as inflation pushing up indirect costs,” he said to New Food, echoing the concerns of everyone in the business.
“We have plans in place to mitigate all cost drivers, such as locating substitute raw materials or, when practical, increasing the efficiency of our processes. In actuality, we must raise pricing since there are certain aspects of the firm where it is impossible to offset cost increases. Nonetheless, we are certain that our products offer a substantial added value, for which customers are ultimately willing to pay a little bit more.
However, despite the war in Ukraine and skyrocketing inflation, the climate disaster is a fundamental issue that we should all be concerned about. Some have suggested that as consumer and industrial finances get tighter, sustainability may become less important. Kramer, however, does not believe that at all.
In fact, he gave a strong response when asked if priorities might change in this area. Not at all. In actuality, we anticipate that sustainability will become more and more significant. Although each person’s experience with sustainability and its impact on their purchasing decisions may vary, we firmly think that sustainability will soon become a consideration in hygiene.
In keeping with this, Kramer was eager to emphasize how crucial it was to FrieslandCampina that its producers and growers get paid fairly for their goods.
“We know cooperative dairy farmers provide a great product that is a part of and frequently the beginning of what billions of people worldwide consume on a daily basis. They are very essential and dear to us.
However, we recognize that these farmers are going through difficult circumstances because they must also contend with significant cost increases for their respective enterprises. It is also vital to make sure farmers also earn, and remain receiving, a fair price for their efforts.”