FNB News - Glimpse of ready to drink flavoured milk-based products

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BEVERAGE

Glimpse of ready to drink flavoured milk-based products

Thursday, 23 November, 2023, 12 : 00 PM [IST]

Siva Kumar S, Viji P C & Venus Bansal

Now-a-days irrespective of age groups, all are drinking ready to drink /ready to reconstitute flavoured milk to get more health benefits. According to IMARC Group data, India's flavoured milk market was valued at Rs 41.6 billion in 2022. By 2028, it's anticipated to reach Rs 158.6 billion, with a CAGR of 25.8% from 2023-2028. Globally, the market is expected to grow at a 5.23% CAGR between 2019-2024. The prominent players operating in the market include GCMMF, Mother Dairy, State Cooperatives, CavinKare, Ananda, Heritage, MTR and ITC Companies.

The modern youth are gravitating towards convenient ready-to-consume food and beverages, diminishing the frequency of home-cooked meals. This shift has seen a global spike in chronic illnesses like diabetes and cancer. Functional foods and drinks can potentially counteract these health issues. However, there's growing concern over the prolonged use of synthetic colorings and flavorings leading to cancer. The industry is noting a shift towards natural sweeteners such as date syrup, jaggery, sugar cane juice, coconut water, brown sugar, and extracts from sugar beets and corn, as alternatives to refined sugars in ready-to-drink milk-based products. Jaggery and brown sugar, known for their antioxidant properties, are particularly gaining popularity in dairy and beverage products.

In light of this, there's potential for innovation in ready-to-serve (RTS) dairy beverages like flavoured milk – pasteurized, sterilized versions, smoothies, and traditional drinks like Thandai. The inclusion of fats, solids-not-fat (SNF), and sugar augments the taste and enhances the sensory appeal of these beverages. Factors impacting the quality of such milk beverages encompass milk standardization (preferably using double-toned milk), homogenisation, heat treatments, added sweeteners, packaging techniques, and proper storage. For instance, sterilised milk, treated at 121°C under 15 pounds pressure for 15 minutes, boasts a shelf life of up to three months. In contrast, pasteurised flavoured milk, heated to 80°C for 15 seconds, can last up to a week when refrigerated. Sterilising milk is costlier and results in greater nutritional losses, including 50% of its Vitamin C and 33% of Vitamin B content. Ultra High Temperature (UHT) processing, which heats the product beyond 135°C for a brief moment to kill all microbes, results in products that can be stored at room temperature. Currently, many major dairies produce UHT ready-to-drink flavoured milk.

While milk is healthful, it's also perishable. One way to enhance its longevity is by converting it to milk powder using methods like spray drying, roller drying, or freeze drying, extending its shelf life up to a year without quality degradation. Spray drying, in particular, is economical and efficient in moisture removal. To produce ready-to-mix dairy drink powders, standardized milk (with varying fat and SNF percentages) is combined with sugar, food flavours, and colours, then filtered and pre-heated before spray drying. The process may vary for fruit and chocolate-based milk powders. For instance, a chocolate drink mix would include cocoa, sugar, milk powder, and stabilizing agents.

Thandai, a milk-based drink infused with almonds, seeds from various fruits and vegetables, and flavoured with spices like saffron and cardamom, is gaining traction due to its nutritious and refreshing qualities, offering a healthier alternative to many artificial drinks. Its popularity has led to various brands introducing it to the market.

Smoothies are beverages made from a combination of dairy and non-dairy ingredients. They can be categorised into fruit-only, fruit-and-dairy, and functional types based on their components. While juices are primarily liquid extracts, smoothies stand out due to their rich soluble fiber content. In the drinks sector, smoothies are rapidly expanding, exhibiting a compound annual growth rate (CAGR) of 7.2% from 2022 to 2027. A popular breakfast option is the milk-based smoothie, crafted with ingredients like mango pulp, flour, sugar, and pectin. Not only is it favored by consumers, but it also offers numerous health advantages.

Factors like a health-conscious lifestyle, rising disposable income, social media awareness, sustainability, and convenience are driving the growth of India's ready-to-drink milk beverage market. Ingredients like curcumin, used in beverages, are recognized for boosting immunity and reducing disease risk. The potential of ready-to-drink beverages is vast and largely untapped, and their growing popularity reflects the changing preferences of the Indian population.

(Kumar S belongs to College of Dairy Science and Technology,
Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana; Viji P C belongs to College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana; Bansal belongs to College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana. They can be reached at drshiva2003@yahoo.com)