Issue 38

Mexico taps into Greek yoghurt trend

Arla Foods Ingredients appoints new managers in response to Latin American growth

High protein and low fat feature among the top three nutritional claims on new yoghurt launches in Mexico over the past year, Mintel reports.

Newly appointed general manager of the Arla Foods Ingredients Mexican sales office, Søren Ustrup, is ready to help local manufacturers make the most of the growing nutrition trend. As commercial manager at Arla Foods Ingredients’ base in Argentina, Ustrup has played a leading role in building sales of high quality permeate to the food industry. Now he is responsible for growing the functional milk protein business in Mexico, primarily within the dairy industry but also within ice cream and bakery.

Michael Ullerup Petersen has stepped into his shoes in Argentina, where Arla Foods Ingredients operates a joint venture production plant with the large regional dairy company SanCor.

The mainstream growth of Greek yoghurt in the USA has set the scene for the trend’s development in Mexico, where consumers appreciate the combination of high protein and indulgence – also in low-fat formulations.
Arla Foods Ingredients is well placed to meet this need, offering functional milk proteins specially designed for the development of high-protein, low-fat yoghurts and beverages. The company can also meet the regional demand for egg replacement solutions for bakery products and proteins to overcome quality issues in ice cream production.

With Business Monitor International forecasting 4% annual growth in Mexico’s gross domestic product (GDP) up to 2022, the market conditions are in the food industry’s favour.