HEALTH AND VALUE AT THE FOREFRONT
In an ever-changing market, brands have to be quick to adapt to consumer needs and wants – and the dair y industr y is no different. It is seeing a constant influx of new trends and fads that need to be catered to if companies want to stay relevant.
Eusebio Gonzalez, managing director, DMK MENA FZCO, tells us that it is seeing a high increase in customers who want to incorporate as much protein as possible into their diet.
“Eating a lot of protein was long considered to be for athletes only, as protein is essential for building and maintaining muscles,” he says. “But recently protein has become a big trend, especially among young and fitness oriented customers. Dair y products are one of the areas driving this trend.”
The shortage of skilled catering professionals in the Middle East, a problem impacting ever yone in the industr y, is behind one of the current trends spotted by Lakeland Dairies international controller – EMEA Simon Page, who says it is seeing a “demand in functional dair y and dair y blends to help caterers baker y manufacturers produce stable, delicious, and consistent food ever y time with ver y little skill sets.”
While the quality of available chefs decreasing is a problem for many, at Chef Middle East, dair y categor y manager Jiji Matthews believes there’s a problem with many restaurants looking to purchase low quality products as a way to bring down their food costs. He says this leads to “food establishment being willing to buy ingredients from non-authentic origins to bring down the cost.”
A worr ying issue if true.