FADI FAYAD

Consultant, Fayad Food Consulting

What are the latest dairy trends?

More than half of dairy consumers are looking for healthier, all-natural, organic, low-sugar and non-gmo options. This trend has been accelerated post Covid-19. In terms of traditional dairy products, yogurt and cheese are being developed with a focus on gut health (fermented milk that contains probiotics and no lactose). Plant-based dairy alternatives have evolved. Emerging products include Almond Milk Yogurt by Silk, plant-based drinks by Nestlé Nesfit and dairy free line Activia (Danone).

What new and exciting flavors are brands creating to target consumer groups who generally don’t drink milk?

At a local and regional level, companies are still focused on traditional products. In Lebanon, brands like Taanayel Les Fermes and Dairy Khoury have launched lactose-free milk, yogurt and labneh. Gout Blanc has also developed a special range of goat's milk products, yogurt, labneh and cream cheese. Al Marai (KSA) and LACNOR (UAE) have developed a range of flavored yogurts using real fruits. LACNOR also launched a highprotein milk item, which is 100 percent natural and contains 60 grams per liter of protein — twice the amount found in regular milk.

What can dairy brands do to help justify a premium price when positioning dairy milk against nondairy drinks?

The key aspect is projecting a healthy image. Bad gut health, which is a common health condition among consumers in the region, has prompted a yogurt boom. Therefore, upgrading fermented products by highlighting their probiotic nature, developing high-protein or calcium-fortified yogurt drinks, high-fiber yogurts and suchlike are essential. In addition, developing flavored yogurts to include more exotic flavors, such as vanilla and nut, is important. I also believe that we will see more products on the market made of goat and camel's milk.