A Competitive Analysis: are Saputo’s Days of Dairy Far Gone?
In 2021, Saputo laid out a four-year strategic plan to accelerate organic growth. To that end, Saputo launched new products, spent a lot of money on acquisitions, and partnered with companies. But as they say, the best-laid plans of mice and men often go awry. Spruce and Moody’s analysis of Saputo raises questions about Saputo’s […]
The Sugar’s Gone, The Taste Isn’t. How 4 Techs Are Fixing Low Sugar Bakery Products
Cutting down sugar in baked goods isn’t just about lowering sweetness. Manufacturers must rethink structure, moisture, browning, shelf life, and flavor—all of which sugar naturally provides. Replacing these functions means adding more ingredients to the product label. Suddenly, a clean-label muffin with five pantry-friendly ingredients turns into a complex formula with a dozen unfamiliar additives. […]
Juice Trends 2026: A Shift towards Healthier and Sustainable Options
Challenges such as oxidative browning, unwanted flavors in vegetable beverages, and high sugar content have long held the juice industry back. These issues make it unpleasant for consumers to enjoy juice products beyond a certain period. The juices either become unedible or go bad. Many traditional processing methods use artificial preservatives and flavoring agents to […]
Is Extra Protein Breaking Your Ice Cream? These Formulation Solutions Would Fix It
Every extra gram of protein you add to ice cream risks breaking something: texture, mouthfeel, overrun, or clean-label ingredient constraints. Viscosity increases, and chalky protein ruins the taste. In practice, this means multiple failed trials, unstable batches, and weeks lost trying to balance protein and texture. These challenges are intensifying as brands race to meet […]
Which Dairy Trends Are Worth Building For in 2026? These 5 Are Backed by Consumer and Patent Data
Bet on the wrong trend, and 18 months later, you’re explaining why it didn’t work in the boardroom, instead of celebrating product success. Kerry learned this the hard way. In March 2024, the company launched Smug Dairy, a hybrid line blending oats and traditional dairy to appeal to flexitarian consumers. Yet barely 18 months later, […]