The next wave of innovation in foods and beverages may not begin with food scientists in a lab hashing out how to cram more functional benefits into increasingly convenient formats or divining the next viral flavor, texture or trendy ingredient based on consumer market research and taste tests.
Rather, the next breakthrough in better-for-you food could emerge much earlier in the value chain – at the farm, where investments in soil health, animal welfare, technology and supply resilience will shape the nutritional profile, performance and prevalence of finished products.
At the forefront of this shift is Danone, which is working with farmers to enhance and connect the health of the land and animals with the healthfulness of the products it offers, including new high-protein yogurts, shakes, smoothies and other snacks, which it is betting will become household staples as consumer demand for nutrient density collides with supply chain pressures that are prompting farmers to do more with less.
In this episode of FoodNavigator-USA’s Soup-To-Nuts podcast, Danone Director of Producer Relation Management Greg Wolf and Kristie Leigh, director of health and scientific affairs at Danone North America share how the CPG giant is connecting farm-level investments with consumer-facing nutrition innovation, including how supporting dairy farmers with automation and long-term partnerships simultaneously reinforces the resilience of the food system and opens the door to launch new protein- and fiber-rich products designed to address evolving consumer needs.
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Innovating higher quality products starts on the farm
While food and beverage innovation often is associated with new products or packaging, Danone’s Wolf argues it actually starts in the fields and barns of long-time partners, including Schwieterman Farms and MVP Dairy in Celina, Ohio. Both farms work with Danone to implement regenerative agriculture practices and technology to enhance soil health, animal welfare and ultimately the quality and quantity of key ingredients that go into Danone’s Silk, Oikos, Danimals and other dairy and plant-based products.
“Our main goal is just to make the farms very resilient” and support farms to evolve in a way that brings younger generations’ back to the industry, Wolf said.
One way farms are attracting or retaining the next generation of workers is by adopting technology that alleviates some of the daily drudgery while improving yields and animal welfare.
For example, Danone helped Schwieterman Farms acquire automatic feeders for the cows that will be in place in the near future. These complement the automatic milking machines already on the farm that allow the cows to self-select when and how often they are pumped.
“The automation part within the dairy industry is really starting to spark a little bit of the interest to the younger generations. There are a lot of innovations around more technology that you basically have all the tools on your phone right in front of you” so you can easily see what is happening in the barn or fields, Wolf said.
Automation also helps farmers do more with less – and opens the door for more work-life balance, which Wolf notes is increasingly important to younger generations. He adds it also is increasingly important to Danone as it helps ensure supply resilience and quality.
What do consumers want?
Leigh echoed Wolf, noting that the connection between farming practices and finished-product quality is becoming increasingly important as consumers seek products that deliver more targeted nutrition benefits.
Near the top of consumers’ wish list for better-for-you product innovation is – surprise – protein.
“Protein has been a race to the grams. We are just trying to get to the moon,” but at Danone, food scientists want to deliver the grams and quality – including bioavailability paired with other nutrients, vitamins and minerals to boost absorption, Leigh said.
Among the new products that Danone is creating to meet these demands are shelf stable ready-to-drink Silk Protein drinks that pack 30 grams of protein but also five grams of fiber. It also is rolling out a Silk high protein plant-based yogurt in tubs and cups that deliver 12 grams of protein, four grams of fiber and “eats like a traditional Greek yogurt,” Leigh said.
Beyond boosting protein, Leigh notes Danone is helping to fill consumers’ nutrition gaps through strategic fortification – especially for plant-based offerings.
Science-based innovation offers staying power over fads
While Danone’s focus on high quality protein and essential nutrients may not sound as sexy as viral food trends on social media, but Leigh stressed that Danone’s innovations are science-based, which gives them staying power that fads don’t always have.
One place where Danone’s commitment to science collides with food fads is around fiber.
For example, the business’ Activia brand has been promoting gut health for more than 20 years, but it recently saw a bump in sales of its Activia Fiber product, which it has sold for 11 years.
“All of a sudden they started flying off the shelves” because there was a renewed interest in fiber, she said.
Another place where Leigh Danone’s dedication to science is meeting trends is with innovations to meet the needs of consumers taking GLP-1 drugs for weight loss. This includes products that are high in protein to maintain muscle mass, fiber for gut health, and other essential micronutrients which could fall through the cracks as consumers eat less. The portion sizes also are smaller, which is important as this group is eating fewer calories.
Many of these attributes also appeal to aging consumers – another demographic that could gain importance as longevity and healthspan emerge and shoppers look for foods that support them living healthier for longer.
Looking forward
Looking forward, Leigh predicts nutrient density will become increasingly important to consumers, which Wolf notes means additional advancements at the farm level to produce even higher quality ingredients will also become ever more essential.
Open communication and increased transparency about both will also be pivotal to the long-term success not just of Danone and its farm partners, but the food system more broadly to address consumers’ increasing skepticism and sophistication.
