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Dairy Innovation Forum highlights: Hip cottage cheese, gut-friendly milk, tarte asian yogurt and why fat is back

From the challenges of sourcing organic milk, to the threat 'alternatives' milks pose to the dairy sector and the 'scary' promotional dynamics of the yogurt category, the FoodNavigator-USA Dairy Innovation Forum covered a lot of ground. Here are some of the highlights from the 60-minute session, which is now available on demand.

Consumers want nutrient dense, less ‘processed’ foods: Dairy can meet their needs

Fat is back... Everything tastes better with a bit of fat

Fighting back against 'dairy alternatives'...We need to be a lot more aggressive and a lot more positive about our products

Dairy is a superfood...let's spread the word

Buzzwords: Organic, grass fed, local, non-GMO...

Innovate or die... it's sink or swim in the liquid milk category

Education, education, education...

The last time cottage cheese was a big category was in 1975

We’re in the fund-raising business and the yogurt business

It’s a David and Goliath situation

You need to find people that can provide strategic value above and beyond a check

I’m going after the 53% of the market that is not buying Greek

If you don't prove yourself, fast, you will be quickly bumped off the shelf

Peak Greek? I don't think so...

It's a race to the bottom...it’s really scary to see what’s happening

1 | 2 | 3 | 4 | 5 ... 17

Related tags: Dairy Innovation Forum, Tarte Foods, good culture, Smari organics, Yasso, a2 milk

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