389: Innovation and tradition - the changing face of dairy

<div>The dairy industry has been a staple of human society for centuries, but in recent years it has begun going through nothing short of a revolution.<br> <br> There have been huge innovations in the types of dairy products available on our shelves, and in the way dairy products are produced.<br> <br> But the story of dairy goes even further than that, and the really big changes have been seen in the emergence and growth of plant-based dairy products.<br> <br> Once the preserve of health food shops, dairy-free milk for example is now available in just about every supermarket and coffee shop.<br> <br> And plant-based has enjoyed such sharp growth that it can be difficult to get a handle on.  <br> <br> The constant emergence of new dairy-alternative products can be bewildering, but energising.<br> <br> The question is, what do consumers want? What do chefs and food manufacturers want? And how can innovation be married with tradition to get the best results?<br> <br> In this episode of the Food Matters Live podcast, made in partnership with <a href="https://www.corman.pro/int/en/">Corman</a>, we look at some of those innovations and ask: What lies ahead for plant-based dairy and the traditional dairy sector? <br> <br> <strong>Corman<br> </strong><br> Since 1935, Corman’s vocation has been to design, manufacture and market the best butters, creams and functional milk fats.<br> <br> The family company was created by Nicolas Corman and for nearly 100 years has been building its leadership on international acumen and the development of a unique butter know-how to write a history of innovation.<br> <br> Since 1990, Corman has been a subsidiary of <a href="https://www.savencia-fromagedairy.com/en/">Savencia Fromage &amp; Dairy</a>.<br> <br> <strong>Guests:</strong><br> <strong>Adrien La Neve, Ingredients Marketing Manager, Corman<br> Sylvain Midey, Sales Director, SB BIOTECHNOLOGIES</strong> </div>