The number of consumers older than 64 is increasing at a high rate, causing food and beverage brands to reconsider their target audiences. By 2060, the population is predicted to contain 98 million seniors, which is more than twice the number in 2014.¹ This growth, and the longing for greater independence late in life, makes addressing the health and wellness needs of seniors a factor for new, successful innovations.

U.S. dairy ingredients help address the need for more nutritious and clean label baking.  Dairy’s breadth and depth offer enhancements for bread, cakes, cookies and other bakery applications.  The end result is finished bakery products that meet consumers demand for simpler, recognizable ingredients.

With a scoop (or a few), high-quality protein can be added to food and beverage formulations without interfering with intended tastes. Chris Mohr, PhD, RD, a sports nutritionist, developed an overnight oats recipe to demonstrate the ease and benefits of using U.S. whey protein to enhance the level of high-quality protein in applications.

Snacks now have a larger base in the food and beverage industry due to well-received innovation in the category. Snacks continue to get healthier, simpler and smaller as consumers’ health and wellness goals have become more prominent. The most recent snack trends target specific meal occasions such as breakfast, and U.S. dairy ingredients can deliver in these product development efforts.

Sports nutrition is no longer reserved for athletes and frequent gym-goers according to speakers at the 2016 Protein Trends & Technologies Seminar. An increase in on-the-go lifestyles, daily stress levels and a desire for continuous motivation has expanded buyers of sports drinks and protein bars beyond the “athlete” consumer group.