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Ingredion helps dairy manufacturers navigate challenges of inflation
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Thursday, 21 March, 2024, 08 : 00 AM [IST]
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Chicago
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Rising raw material costs, record levels of inflation, and falling profitability all combine to create an extremely challenging time for food and beverage manufacturers. Ingredion, in this latest webinar, draws on its global expertise as ingredient solutions provider, to share some practical ways to help dairy manufacturers reduce production costs and capitalise on growth opportunities, particularly in emerging markets.
Food producers are faced with a host of economic challenges that, combined, have a direct impact on the cost of manufacturing products that consumers want to buy. These range from rising raw material costs, volatile inflation rates and supply chain constraints which can lead to an increase in the overall cost of ingredients and products.
In this latest webinar, Dr Sergiy Datsenko, business development manager at Ingredion, provides some practical, cost-effective solutions aimed to help dairy manufacturers produce products that are competitively priced while also delivering in taste, texture and nutrition. These include looking at the supply chain to source more universally available ingredients, such as plant-based proteins or stevia flavourings, as well as looking at formulations that offer better binding capacity and longer product shelf-life.
Datsenko said, “As inflation challenges global economies, it is imperative for the dairy industry in emerging markets to strategically navigate this. For example, by harnessing increasingly available plant-based proteins, natural stevia flavourings and thickening starches, there are significant opportunities to reduce costs while maintaining quality.”
The webinar provides clear guidance for dairy manufacturer on how to: Enhance energy efficiency and reduce costs; Create cost effective products without compromising on taste or texture.
“This webinar is a must for dairy manufacturers, especially those in emerging markets, who are in the process of establishing supply chains and formulating products that meet consumer demands – products that combine taste, texture while having nutritional value too,” concluded Datsenko.
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