INNOVATION
Another facet that has been the focus of the sector, intended to
boost demand, is innovation. Within this context, The Food Technology Institute (Ital)
of the São Paulo State Secretariat of Agriculture and Supply, in July 2017, launched
the study “Brazil Dairy Trends 2020”, featuring trends and information about dairy
products with probiotics (beneficial bacteria that boost intestinal health), probiotics
(that activate these bacteria) and fibers; of a low fat, sodium, sugar and lactose con-
tent, and a high content of protein and calcium, as well as bioactive peptides (which
have cardiovascular benefits and absorb nutrients).
The cheese market, specifically, with chances for higher consumption, was the fo-
cus of a lecture in Esteio (RS), at the National Fair of Agribusiness in the South - Fe-
nasul 2017, in late May, by Fábio Scarcelli, president of the Brazilian Association of
Cheese Industries (Abiq). Currently, with 30 percent of the milk destined for this pur-
pose, while the Brazilian average purchases reach 4.5 kilograms of the product per
person a year, and the target to reach 7.5 kilograms by 2020 and 9.6 kilograms by 2030.
“The right track consists in trying to innovate and enter into stronger partnerships
with the producers”, the official concluded.
myths and truths about dairy products and
stresses such “proven benefits as stronger
and healthier bones, healthy teeth and hair,
better sleeping quality, milder premenstru-
al syndrome, besides a lot of other positive ef-
fectsascertainedinresearchworks”.
Sílvio Ávila
47
leite tomadO
milk consumption
Consumobrasileiro
per capita
Fonte:
Conab c/IBGE e outras. -
* Estimativa.
Ano
Litros/habitante
2011
168,1
2012
168,0
2013
175,1
2014
174,9
2015*
174,4
2016*
175,9
2017*
175,8
