The dairy industry has been a staple of human society for centuries, but in recent years it has begun going through nothing short of a revolution.

There have been huge innovations in the types of dairy products available on our shelves, and in the way dairy products are produced.

But the story of dairy goes even further than that, and the really big changes have been seen in the emergence and growth of plant-based dairy products.

Once the preserve of health food shops, dairy-free milk for example is now available in just about every supermarket and coffee shop.

And plant-based has enjoyed such sharp growth that it can be difficult to get a handle on.  

The constant emergence of new dairy-alternative products can be bewildering, but energising.

The question is, what do consumers want? What do chefs and food manufacturers want? And how can innovation be married with tradition to get the best results?

In this episode of the Food Matters Live podcast, made in partnership with Corman, we look at some of those innovations and ask: What lies ahead for plant-based dairy and the traditional dairy sector? 

Corman

Since 1935, Corman’s vocation has been to design, manufacture and market the best butters, creams and functional milk fats.

The family company was created by Nicolas Corman and for nearly 100 years has been building its leadership on international acumen and the development of a unique butter know-how to write a history of innovation.

Since 1990, Corman has been a subsidiary of Savencia Fromage & Dairy.

Guests:
Adrien La Neve, Ingredients Marketing Manager, Corman
Sylvain Midey, Sales Director, SB BIOTECHNOLOGIES