Analysts see significant potential for the dairy industry in the wake of the growing use of weight-loss medications. Novonesis confirms rising global demand for high-protein solutions aimed at preserving muscle mass.
The global rollout of weight-loss medications (GLP-1) appears to be creating new opportunities for product development within the dairy industry. Patients treated with drugs such as Wegovy risk losing both muscle and bone mass, increasing demand for dairy products with particularly high protein content.
At a recent webinar on Novonesis’ dairy portfolio, Thomas Skaaning, Vice President at Novonesis, addressed the trend, according to Børsen:
“Globally, we are seeing increased demand for high-protein dairy products. These products are a vital part of various diets for people undergoing weight loss and are important for maintaining muscle mass as well as supporting muscle development,” the vice president said.
The technology behind it: Enzymes and cultures ensure product quality
Meeting this demand requires advanced ingredient solutions. When protein levels are significantly increased, Novonesis contributes specialised enzymes and bacterial cultures that manage the breakdown of milk proteins and control the fermentation process.
These technologies enable dairies to achieve optimal texture and clean flavour profiles, even in products with very high dry-matter content. At the same time, the biological solutions support stable acidification and natural shelf life, facilitating the production of healthy, clean-label products without chemical additives.
Analysts see growth opportunities
While Novonesis has declined to comment directly to Børsen on the specific commercial potential, market analysts are clear in their assessment. Haider Anjum, Senior Analyst at Jyske Bank, describes the entire weight-loss segment as “extremely interesting” for Novonesis and expects strong growth rates within the dairy sector to continue.
According to Jyske Bank, the potential lies in dairies’ ability to capture a larger share of the value chain by producing advanced high-protein snacks and fermented products. In this context, technological solutions for controlling protein functionality are crucial to delivering the high product quality demanded by the market.
By Maja Løvstrup
Source: Børsen
Photo: Colourbox
