World Dairy Innovation Awards 2022: What are the judges looking for? (Part One)

The World Dairy Innovation Awards 2022, in association with Zenith Global, are a celebration of innovation and excellence across the global dairy industry. We asked the first half of our judging panel what they are hoping to see from this year’s entrants.

There are 21 trophies to be won in total, and being shortlisted provides a hallmark of success that will prevail long after the awards draw to a close.

These judges’ criteria points will hopefully offer inspiration and help in crafting the winning entry.

The deadline for entries is Friday 22 April.

Briony Rideout

Dairy and Beverage Innovation Specialist, I.T.S

There has never been a more exciting time for NPD in the dairy sector. After a tough few years, both consumers and developers alike are looking for the next big trend. I spend most days working with dairy customers helping to improve the flavour of their products, so obviously, the number one factor I’m going to be looking for is how your product tastes. No matter how many other factors drive the success of a product, it always comes down to flavour. 

• A Braver Flavour: If the consumer is up for trying a new product, it’s got to taste great to drive repeat sales. Therefore, taste really is everything. On the flip side, it’s got to be brave enough to grab their attention in the first place. It’s so easy to play it safe with popular flavours, but often consumers are on the lookout for new and exciting products.
• Sustain to Maintain: In 2020, 44% of consumers said that they were willing to pay more for food and beverage products that are devoted to solving food waste, this has risen to 64% in 2021. That’s big numbers. Brands have got to tie into consumer demands and be in touch with their values.
• Keep it Local: Locally sourced ingredients is a massive pull for new product innovation. 32% of consumers globally stated they have bought or sourced more local produce from growers, producers or merchants in the past 12 months. Not only does this help reduce product mileage but it also supports local trade and helps the product tell a story through its ingredients.
• Experience: With the past few years we have had, people are looking for something a little more from the products they buy. They are looking for that extra layer – the theatre that makes their product stand out. First make sure you nail your flavour, then see what extra exciting value you can add.
• Health: In the food and drink industry, sugar reduction is a challenge for all. I am interested to see how companies have taken on the challenge without losing the great taste of their products.

Shane Cooney

Head of R&D, Saputo Dairy Australia

I am delighted to be a part of this year’s judging panel for the World Dairy Innovation Awards 2022. With so much competition in the market, it’s never been more important for dairy products to be creative in their design and showcase the natural benefits to consumers. When reviewing the entries, I will be keeping a close eye on the following: 

• Attention Seeker: I want to see an exciting project that’s going to grab my attention. This can include anything from innovative packaging, unique product concepts, novel product benefits to new technology. 
• Natural Advantage: The finished product is only as good as the raw ingredients that go into it, so I want to see what’s on the back of the pack. All natural is a big trend with many consumers looking for a clean label position. What’s in your recipe for success?
• Planet Focused: Has your product taken into consideration some of the environmental challenges facing us? I’d love to see creativity in the form of sustainable manufacturing, ingredients and packaging.
• Consumer Emphasis: I want to see a product that will connect with people and be a repeat purchase. How have you identified a gap in the market and how did you go about addressing it?
• Well-being and Healthier Living: The consumer today is becoming more health conscious with a demand to have healthy but also great tasting products. When considering the product, I want to see how you have included health and wellness without compromising on taste and functionality.   

Celine Daire

Application and Innovation Engineer, Bel Group

New social and environmental challenges, urban development, unpredictable events are significantly changing our consumption patterns. Innovation should enable to turn these changes into opportunities to eat better. Dairy products are recognised as playing an important role in our health, we must keep it like this and bring even more functionalities, create new taste experience and be environmentally friendly.

These are the 5 points that I will consider for the World Dairy Innovation Awards:

• Consumer approach: Innovative product must answer a specific need, it is important to be consumer oriented and understand what problems are facing the consumers, what they are looking for. Being clear on what the product will bring to the targeted consumer is important. And it must bring something that is needed, but has not been created yet.
• New food: The product must be competitive compared to current brand leaders and offer a new concept. It can be a discovery of a new ingredient, an innovative way to use already existing products, a creative process, packaging or even a brand-new recipe.
• Health: The innovative product must be safer, healthier, and more nutritious. The taste is still one of the most important criteria in food, however consumers tend to be more curious about the origin of the food, understand what they are buying, how it has been made. The quality of the ingredients, short labelling and gentle process are a key. But it does not mean that we are giving away the indulgence! An innovative dairy food should be the right balance between healthiness and pleasure.
• Sustainability: With the environmental challenges we are facing, the development of sustainable foods is important. The process used, the unique distribution system, or the product itself must contribute to a more sustainable world.
• Convenience: In this fast world where we are living, consumers are always looking for more convenience. From the production of the product, to the moment the consumer will eat it, there are several innovative solutions that can be designed!

Carolien van Loo-Bouwman

Innovation Manager, Yili

• Appearance and story of the packaging: The product should have an aesthetically pleasing appearance that signifies a delightful taste experience and how and when it could be consumed.
• A more sustainable world: The innovation could contribute to a sustainable diet for the future. Other aspects of sustainability are e.g. less packaging material, waste reduction, recycling, energy conservation, supply chain optimisation. The product should have a text or picture of how the innovation contributes to a more sustainable world.
• Improved nutritional composition: The product should have less sugar, less fat, high-quality protein content and less salt than regular commercial products. The innovative product should be nutritional improved to fit into a healthy diet pattern.
• Clearly communicate benefits: When extra ingredients are added, they should have a science-proven health benefit. When the product is meant for a snack, the product should fit in a healthy diet and healthy lifestyle with exercise.
• Novelty: Something completely new and a surprising aspect. It could be light-weight, unusual packaging, newly combined flavours, a health benefit or a totally new technology for shelf-life or texture. There is so much possibility for creative product developers and curious consumers.

Marcelo Pereira de Carvalho

Founder and CEO, AgriPoint

I am mostly interested in the following types of dairy product innovation:

• New technology: Products that effectively use new technologies to improve traceability and customisation, such as blockchain and real-time farm data.
• Story-telling: Products that have a strong narrative and a compelling story behind them: such as provenance, tradition, fair trade, sustainability, and social responsibility, being aspirational in these ways.
• Nutrition: Products with a strong nutrition/health claim, using dairy ingredients as an essential part of the value proposition.
• Packaging: Products that innovate in packaging and portioning, making dairy more convenient to consumers.
• Engagement: Products and brands that effectively engage a conversation with younger generations, keeping dairy in a relevant position in their choices.

Michael Ciresi

Dairy Scientist at Dairy Management Inc.

Innovation in the dairy category is essential as the competition shows no sign of letting up. I will review the entries with the following criteria in mind:

• ‘Wow’ Factor: What feature of the product generates a ‘wow’ response from the consumer?
• Problem Solver: What problem is the product solving for consumers? How are you showing empathy towards your target consumer?
• Uniqueness: What makes this product stand out among the others?
• Clarity: Is this product easy for the consumer to understand?
• Sustainability: How does this product contribute to a more sustainable world?

Are you a dairy industry innovator worthy of our judges attention?

Enter the World Dairy Innovation Awards 2022 now!