Dairy Processing - November/December 2022 - 15

an eye on
innovation
Dairy processors are re-focusing on new product
development in a post-pandemic world.
by Kristen Putch | kputch@sosland.com
A
fter nearly three years of shifting
priorities, the dairy industry is starting to
prioritize new product development and
innovation again.
Cypress Research, Kansas City, Mo.,
conducted a confidential survey of US dairy
processors on behalf of Dairy Processing to
determine industry trends in product innovation
and development. Dairy Processing provided
a representative sample of its subscriber
database for use in the industry research. The
online survey was fielded to dairy processing
professionals - primarily those within research
and development roles - in July and August 2022.
The survey included 113 respondents, 50%
of which were with companies with annual
14 NOV-DEC 2022 | DAIRYPROCESSING.COM
company sales of $100 million or more that
manufacture cheese, cultured products/yogurt,
ice cream and fluid milk. Participants were
primarily from research and development/food
science (35%), operations (23%) and executive
management (22%).
Respondents surveyed represent a crosssection
of principal products processed,
including cheese (50%), culture products/yogurt
(35%), ice cream (33%), fluid milk (32%) and
frozen desserts (21%).
" In this study we used targeted, qualifying
criteria, " said Marjorie Hellmer, president,
Cypress Research. " They had to be dairy
processing professionals who could answer
questions about their company's product
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Dairy Processing - November/December 2022

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