May 15-17, 2024
ECC (Shanghai)
It is said that functional dairy products are the development direction. One article tells you how to use it to meet the needs of the post-90s generation.
Release time:
2018-11-29 08:43
Source:
At present, the average monthly living expenses of post-90s college students are 800-1000 yuan, and the national college students' consumption is at least 300 billion after 4 years in school. Compared with the post-70s and post-80s, the post-90s prefer consumption. In the only child era, the post-90s are more self-conscious, can more influence the family's purchase decisions, and will have more money in the future.
With the rapid development of society, people's consumption concept is also changing unconsciously. Taking dairy products as an example, it has developed rapidly in recent years, especially functional dairy products are favored by consumers, especially the post-90s.
Relevant data show that the international dairy market is more mature, especially in developed countries and dairy export countries. As an emerging dairy consumer country, China's consumer demand has also increased significantly in recent years.
Dairy products are the main part of functional foods and are the natural high-nutrition ingredients in a balanced diet. Designing and developing new functionality in dairy products means modifying and enriching healthy natural attributes. Functionality is the development trend of the food industry in the future, and functional dairy products, as the pioneer of the functionalization of the food industry, have greatly promoted the development of the functional food industry.
Dairy consumption has increased significantly, and categories tend to diversify.
In the international dairy market, dry dairy products occupy the main market, liquid milk market share is relatively small. From the perspective of international consumer demand, the consumer demand of emerging dairy countries such as China will have a significant growth trend, but the per capita annual consumption is relatively low compared with other developed countries.
From the perspective of the domestic market, my country's dairy product consumption and per capita consumption have shown a substantial increase. The total amount of dairy products has reached 2.32 times that of previous years, but the development speed is affected by many factors, showing an unstable phenomenon. Throughout the past 20 years of development, consumption growth reached 17.1, dairy consumption as a whole ushered in a new period of development.
The quality and types of dairy products have attracted more and more attention from consumers. New dairy products with various tastes and various positioning have poured into the market, and the consumer market has been further refined, such as milk powder for different age groups, milk for different regions, genders, living habits, body needs, etc. Dairy products quality and service-oriented brand competition is becoming increasingly fierce, the promotion of products at the same time is to spread a brand culture and reputation guarantee. In the domestic market, dairy products have formed brands such as Mengniu, Yili and Guangming, and the degree of internationalization has been continuously improved.
With the continuous improvement of people's health needs and the cultivation of health awareness, the functional requirements of dairy products are becoming more and more diversified. Consumers are no longer satisfied with the experience brought by traditional dairy products. Functional dairy products launched in the market have become the new darling of the market, and functional foods have also begun to appear in other food industry fields except dairy products. It can be said that functionality is the inevitable development of the food industry at present or in the future, it is in line with consumers' pursuit of a healthy lifestyle, and the rapid development of functional dairy products with the help of dairy products shows a strong market appeal and dominance.
Functional dairy products have huge development space
Dairy products can generally be divided into three parts: one is basic products, such as milk, fermented milk, cheese, ice cream, etc.; the other is products with changed ingredients and added value, such as low-lactose or lactose-free products, fortified calcium, vitamins Dairy products, etc.; the third is functional dairy products that have been proven to be beneficial to health, which contain functional ingredients. Common functional factors include probiotics, prebiotic carbohydrates, etc.
The development of functional dairy products is the focus of the functionalization of dairy products nowadays. Increase the rational and effective development of functionality, and develop fresher, healthier, functional and high-quality dairy products by virtue of my country's abundant resource advantages. In the new competition system, the research and development of functional products is the trend of enterprise product development, and a new era of functional dairy products has come. The functional development of functional dairy products mainly has the following ways:
Change the inherent components
There is a high incidence of lactose intolerance in Asian populations. The incidence of lactose intolerance can reach 40% in children and 55% in adults. This directly affects the digestion, absorption and utilization of dairy products. Enzyme preparations are used to decompose lactose in milk into glucose and galactose, which can solve the problem of lactose intolerance.
In addition, the selective inoculation of dairy cows can stimulate the immune response of dairy cows, secrete specific antibodies, and produce functional immune milk, which can improve the intestinal tract and resist dental caries. Transgenic animals and cow mammary gland bioreactors can also be used to express exogenous genes in the mammary glands of cows, so that cows can produce milk containing functional ingredients. In addition, the composition of milk can be changed by controlling the feed and feeding methods of dairy cows, such as improving the composition of conjugated linoleic acid, reducing cholesterol, and promoting bone development.
Add functional ingredients
Common in the market are the addition of probiotics to make functional fermented dairy products, which have physiological functions such as regulating intestinal flora and enhancing immunity. At present, the most commonly used method of functional dairy products is to add functional ingredients, such as adding minerals or vitamins such as calcium, iron, zinc and selenium to make dairy products rich in corresponding functional factors; adding functional oligosaccharides (xylo-oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, etc.) and dietary fiber (polyglucose, etc.), promote human growth and intellectual development; add phospholipids, sterols, improve brain function, prevent cardiovascular and cerebrovascular diseases. Among them, oligosaccharides as a new sweetener can also be added to dairy products instead of sucrose for use by diabetics and the like.
At present, the most successful example on the market is the addition of functional ingredients, such as fructooligosaccharides and galactooligosaccharides, to infant milk powder. By adding and blending, the nutrients are infinitely close to breast milk in terms of quantity and function. It is the product with the largest share and the best benefit in the dairy market.
Functional dairy products through the above ways to develop products, in the market claims to have the following functions:
low sugar
Due to the continuous improvement of consumers' health awareness, the dietary structure has gradually improved. There are many low-sugar functional dairy products on the market, such as Mengniu Xinyangdao and old yogurt. The added functional oligosaccharides replace sucrose at the same time. It also has the role of prebiotics.
high fiber
In recent years, high-fiber dairy products have been more and more favored by consumers. The dairy products on the market include Nestle high-fiber high-calcium milk powder, Guangming high-calcium high-fiber milk powder, etc. Dietary fiber can partially replace sugar and fat, effectively improve product texture and taste, but also improve intestinal health, easy weight control, and does not cause insulin increase.
Regulating the intestinal tract
The intestinal tract is known as the life channel of the human body. As the largest immune organ of the human body, the intestinal tract is responsible for more health information. The addition of functional ingredients, such as oligosaccharides and dietary fiber, to dairy products can effectively regulate the intestinal microecological environment. Oligosaccharide is a prebiotic, which can proliferate beneficial bacteria, inhibit harmful bacteria, and maintain the balance of intestinal flora.
Special features
Adding some special functional ingredients to dairy products, such as Chinese herbal medicine, mineral elements of special groups, etc., has exclusive functional characteristics for people with weight loss or a special physique. This is also one of the important directions for the continuous extension and functional development of dairy products in the future.
The development of functional dairy products is accelerating and is expected to become a new model for the industry.
Since 2000, my country's dairy processing industry has developed rapidly and has become the fastest-growing industry in the food industry. Not only has the output and sales increased significantly, but the variety has also become increasingly rich, but the phenomenon of product homogeneity has gradually become a drawback in the development of enterprises. The rise of functional dairy products has changed this situation. The dairy enterprises make full use of their own resources, technology and other advantages to vigorously develop the functionality of dairy products, which has become a hot spot in the competition of dairy enterprises.
Functional dairy products are strongly concerned by consumers, but also led to the development of functional ingredients. It is foreseeable that functional dairy products will be the main force in the future dairy market and occupy a larger market share. However, we should clearly see that there are still many problems in the development of functional dairy products, such as consumer understanding is not deep, technology is relatively backward, and technology needs to be improved, but these are all problems in development. With the popularization of functionality and technology The continuous improvement of the company's standards and regulations, functional dairy products must be the new force of the future dairy industry and the new model of the food industry.
Source: China Marketing Communication Network, with deletions
Currently90Average monthly cost of living for post-college students800-1000Yuan, at school.4National college students spend the least3000Billion. Compared70After,80After,90After preferring consumption, the only child era,90After more self, more influence on the family's purchase decision, the future will be more rich.
With the rapid development of society, people's consumption concept is also changing unconsciously. Taking dairy products as an example, it has developed rapidly in recent years, especially functional dairy products are popular among consumers, especially90After the favor.
Relevant data show that the international dairy market is more mature, especially in developed countries and dairy export countries. As an emerging dairy consumer country, China's consumer demand has also increased significantly in recent years.
Dairy products are the main part of functional foods and are the natural high-nutrition ingredients in a balanced diet. Designing and developing new functionality in dairy products means modifying and enriching healthy natural attributes. Functionality is the development trend of the food industry in the future, and functional dairy products, as the pioneer of the functionalization of the food industry, have greatly promoted the development of the functional food industry.
Dairy consumption has increased significantly, and categories tend to diversify.
In the international dairy market, dry dairy products occupy the main market, liquid milk market share is relatively small. From the perspective of international consumer demand, the consumer demand of emerging dairy countries such as China will have a significant growth trend, but the per capita annual consumption is relatively low compared with other developed countries.
From the perspective of the domestic market, my country's dairy product consumption and per capita consumption have shown a substantial increase, and the total amount of dairy products has reached previous years.2.32However, the speed of development is affected by many factors, showing an unstable phenomenon. Throughout the near20years of development, consumption growth reached17.1%Dairy consumption as a whole ushered in a new period of development.
The quality and types of dairy products have attracted more and more attention from consumers. New dairy products with various tastes and various positioning have poured into the market, and the consumer market has been further refined, such as milk powder for different age groups, milk for different regions, genders, living habits, body needs, etc. Dairy products quality and service-oriented brand competition is becoming increasingly fierce, the promotion of products at the same time is to spread a brand culture and reputation guarantee. In the domestic market, dairy products have formed brands such as Mengniu, Yili and Guangming, and the degree of internationalization has been continuously improved.
With the continuous improvement of people's health needs and the cultivation of health awareness, the functional requirements of dairy products are becoming more and more diversified. Consumers are no longer satisfied with the experience brought by traditional dairy products. Functional dairy products launched in the market have become the new darling of the market, and functional foods have also begun to appear in other food industry fields except dairy products. It can be said that functionality is the inevitable development of the food industry at present or in the future, it is in line with consumers' pursuit of a healthy lifestyle, and the rapid development of functional dairy products with the help of dairy products shows a strong market appeal and dominance.
Functional dairy products have huge development space
Dairy products can generally be divided into three parts: one is basic products, such as milk, fermented milk, cheese, ice cream, etc.; the other is products with changed ingredients and added value, such as low-lactose or lactose-free products, fortified calcium, vitamins Dairy products, etc.; the third is functional dairy products that have been proven to be beneficial to health, which contain functional ingredients. Common functional factors include probiotics, prebiotic carbohydrates, etc.
The development of functional dairy products is the focus of the functionalization of dairy products nowadays. Increase the rational and effective development of functionality, and develop fresher, healthier, functional and high-quality dairy products by virtue of my country's abundant resource advantages. In the new competition system, the research and development of functional products is the trend of enterprise product development, and a new era of functional dairy products has come. The functional development of functional dairy products mainly has the following ways:
Change the inherent components
Lactose intolerance is higher in Asian populations, with children up40%Adults can reach55%This directly affects the digestion, absorption and utilization of dairy products. Enzymes are used to decompose lactose in milk into glucose and galactose, which can solve the problem of lactose intolerance.
In addition, the selective inoculation of dairy cows can stimulate the immune response of dairy cows, secrete specific antibodies, and produce functional immune milk, which can improve the intestinal tract and resist dental caries. Transgenic animals and cow mammary gland bioreactors can also be used to express exogenous genes in the mammary glands of cows, so that cows can produce milk containing functional ingredients. In addition, the composition of milk can be changed by controlling the feed and feeding methods of dairy cows, such as improving the composition of conjugated linoleic acid, reducing cholesterol, and promoting bone development.
Add functional ingredients
Common in the market are the addition of probiotics to make functional fermented dairy products, which have physiological functions such as regulating intestinal flora and enhancing immunity. At present, the most commonly used method for functional dairy products is to add functional ingredients, such as adding minerals or vitamins such as calcium, iron, zinc and selenium to make dairy products rich in corresponding functional factors; adding functional oligosaccharides (xylo-oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, etc.) and dietary fiber (polydextrose, etc.)[8-9]; Add amino acids, peptides, proteins, etc. to promote human growth and intellectual development; add phospholipids, sterols, improve brain function, prevent cardiovascular and cerebrovascular diseases, etc. Among them, oligosaccharides as a new sweetener can also be added to dairy products instead of sucrose for use by diabetics and the like.
At present, the most successful example on the market is the addition of functional ingredients, such as fructooligosaccharides and galactooligosaccharides, to infant milk powder. By adding and blending, the nutrients are infinitely close to breast milk in terms of quantity and function. It is the product with the largest share and the best benefit in the dairy market.
Functional dairy products through the above ways to develop products, in the market claims to have the following functions:
low sugar
Due to the continuous improvement of consumers' health awareness, the dietary structure has gradually improved. There are many low-sugar functional dairy products on the market, such as Mengniu Xinyangdao and old yogurt. The added functional oligosaccharides replace sucrose at the same time. It also has the role of prebiotics.
high fiber
In recent years, high-fiber dairy products have been more and more favored by consumers. The dairy products on the market include Nestle high-fiber high-calcium milk powder, Guangming high-calcium high-fiber milk powder, etc. Dietary fiber can partially replace sugar and fat, effectively improve product texture and taste, but also improve intestinal health, easy weight control, and does not cause insulin increase.
Regulating the intestinal tract
The intestinal tract is known as the life channel of the human body. As the largest immune organ of the human body, the intestinal tract is responsible for more health information. The addition of functional ingredients, such as oligosaccharides and dietary fiber, to dairy products can effectively regulate the intestinal microecological environment. Oligosaccharide is a prebiotic, which can proliferate beneficial bacteria, inhibit harmful bacteria, and maintain the balance of intestinal flora.
Special features
Adding some special functional ingredients to dairy products, such as Chinese herbal medicine, mineral elements of special groups, etc., has exclusive functional characteristics for people with weight loss or a special physique. This is also one of the important directions for the continuous extension and functional development of dairy products in the future.
The development of functional dairy products is accelerating and is expected to become a new model for the industry.
From2000After years, China's dairy processing industry developed rapidly and became the fastest growing industry in the food industry. Not only did the output and sales increase significantly, but the variety was also increasingly rich, but the phenomenon of product homogenization gradually became the malpractice of enterprise development. The rise of functional dairy products has changed this situation. The dairy enterprises make full use of their own resources, technology and other advantages to vigorously develop the functionality of dairy products, which has become a hot spot in the competition of dairy enterprises.
Functional dairy products are strongly concerned by consumers, but also led to the development of functional ingredients. It is foreseeable that functional dairy products will be the main force in the future dairy market and occupy a larger market share. However, we should clearly see that there are still many problems in the development of functional dairy products, such as consumer understanding is not deep, technology is relatively backward, and technology needs to be improved, but these are all problems in development. With the popularization of functionality and technology The continuous improvement of the company's standards and regulations, functional dairy products must be the new force of the future dairy industry and the new model of the food industry.
Source: China Marketing Communication Network, with deletions
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