Arla Foods Ingredients positions organic protein concepts for premium children’s snacks in China

09 Mar 2021 --- There is significant potential for organic snack foods for Chinese children, according to Arla Foods Ingredients. The Denmark-based company has launched two new concepts – yogurt in pouches and cheese snacks – featuring its Nutrilac range of functional protein solutions.

“Children have a special place in Chinese culture, and the growing number of affluent middle-class parents want the very best for them,” says Yuanyuan Li, sales manager at Arla Foods Ingredients.

She explains that this is driving demand for snacks that can be trusted as safe and nutritious, as well as increasing interest in organic and clean label options.

“High-quality dairy protein is a perfect match for these needs. Our new recipe concepts demonstrate the potential for health-focused innovation in the Chinese market and highlight the opportunities to expand product lines with organic and premium options.”

Notably, China also has the world’s second-largest population of children, meaning there is a vast market for F&B in this space. Premiumization has also been a hot topic for the region’s infant nutrition market, with FrieslandCampina Ingredients and NZMP both noting the rise of organic and natural claims. Click to EnlargeFifty-seven percent of young mothers in China consider organic a highly important food attribute.

Health and premium associations
According to Arla Foods Ingredients, organic food is seen as premium, safe, healthy and natural. 

The company points out that China’s organic market is expected to grow by 16.3 percent between 2020 and 2025. One of the main categories driving growth is baby food and formula.

Fifty-seven percent of young mothers in China consider organic a highly important food attribute. Many already choose organic formula for infants, but evidence also points to opportunities for organic products for older children. 

The company also states that 44 percent of young women with children say they would consider organic foods as their first choice if they were more readily available.

Calcium-rich cheese snacks
Both of the newly revealed product concepts feature Nutrilac’s recent organic additions. 

The cheese snacks combine Nutrilac organic milk protein with real cheese to provide children with much of their daily recommended calcium and protein intake. The offerings are available in plain or sweet versions and offer a mild, milky taste and smooth structure.

Nutrilac FO-7922 Organic for cooking-stable cheese products was launched last November and offers multiple functionalities in dairy, including improved taste, texture, creaminess and stability. Click to EnlargeArla Foods Ingredients’ yogurt pouches offer a reduced acidic taste to increase appeal to children.

Squeezable yogurts
Meanwhile, Arla Foods Ingredients’ yogurt in pouches is marketed as an “easily squeezable” concept. It is available in plain and fruit versions, and manufacturers can use “source of protein” and “source of calcium” claims. There is also stable viscosity during shelf life.

The company emphasizes that with an optimal fermentation profile, the yogurt offers reduced acidic taste to increase appeal to children. Sourced from ingredients found naturally in milk, it also meets the growing demand for clean label solutions.

According to Innova Market Insights, there has been a 7 percent average annual growth in food, beverages and supplements launched with a clean label claim (Global, 2015-2019). As of 2019, clean label claims accounted for 18 percent of total food, beverage and supplement launches in China. 

Arla Foods Ingredients launched Nutrilac YO-4575 for clean label ambient yogurt in April. It was touted for having unique heat-stability and texturizing properties. 

Organic foods have been a major focus for the company over the last few years, ever since it invested in organic production facilities around three years ago. It has also developed organic versions of its MicelPure products. This was the topic of a FoodIngredientsFirst webinar hosted last summer. 

By Katherine Durrell

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