INTA to Showcase Five Dairy Innovations, Including Shelf-Stable Mozzarella and Omega-3 Enriched Yoghurt

Argentina's National Institute of Agricultural Technology (INTA) is preparing to showcase five innovative dairy technologies at Argentina Alimenta 2026, highlighting the growing role of functional foods, protein enrichment and advanced dairy processing in the global dairy industry.

The innovations will be presented on November 19 at 10:00 AM at La Rural in Palermo, Buenos Aires. The developments range from omega-3 enriched yoghurt and functional cheese to shelf-stable mozzarella snacks, selenium-fortified dairy products and protein-rich ingredients derived from cheese whey. The initiative aims to add value to Argentina's dairy value chain while responding to changing consumer preferences for nutritious, convenient and functional food products.

Five Dairy Innovations to Watch

1. Omega-3 Enriched Yoghurt Developed by INTA's Institute of Food Technology in collaboration with Lipotech S.A., this yoghurt uses liposome technology to incorporate 250 milligrams of omega-3 during fermentation without affecting its flavour. The product maintains its quality for 28 days and is available for technology licensing and commercial transfer to interested manufacturers. 2. Functional Por Salut Light+ Cheese Developed in partnership with Lácteos Capilla del Señor, this reduced-fat cheese contains phytosterols and natural antioxidants. Two daily servings of 30 grams provide the recommended functional dose of phytosterols and cover 50% of the daily vitamin E requirement. The technology is already commercially available under the Lombarde brand and can also be adopted by other dairy companies. 3. Freeze-Dried Mozzarella Snacks One of the most distinctive innovations transforms mozzarella into crunchy, ready-to-eat snacks through freeze-drying technology. Each serving provides nine grams of protein, approximately equivalent to the protein content of a glass of milk. The snacks require no refrigeration and contain no additives or preservatives. Developed with Lácteos Capilla del Señor, the product is currently undergoing industrial-scale development. 4. Selenium-Biofortified Dairy Products Researchers from INTA Rafaela and INTI Miguelete have developed a technology to enrich dairy products with selenium through animal nutrition. The process involves enriching alfalfa crops with selenium, which subsequently enters milk through the cows' feed. Using this approach, researchers have produced milk powder, cheese and yoghurt containing organic selenium with high bioavailability. 5. Protein-Rich Yeast Derived from Whey The fifth innovation, developed by INTA Mendoza, focuses on converting lactose from cheese whey into powdered inactive yeast. The process transforms approximately 50 kilograms of lactose into 20 kilograms of inactive yeast containing 45–50% protein. This ingredient can be incorporated into different food formulations, including vegetarian and vegan products, offering an additional opportunity to utilise resources generated during dairy processing.

Changing Consumer Preferences Driving Dairy Innovation

According to Livia Negri, Director of INTA Castelar's Agroindustry Research Centre, protein is becoming a major driver of innovation in the dairy sector. Consumers are increasingly looking for products with higher protein and fibre content, convenient portion sizes and greater satiety without compromising taste. Protein-enriched milk is leading international dairy innovation trends, followed by fermented products, lactose-free alternatives and functional foods.

From Research Laboratories to Commercial Markets

While some of these technologies are already commercially available, others require further industrial development and investment before reaching wider markets. INTA emphasises the importance of stronger collaboration between public research institutions and private companies to accelerate technology transfer and commercialisation. The presentation at Argentina Alimenta 2026 will provide an opportunity for manufacturers and industry stakeholders to explore the technologies, understand their commercial potential and identify opportunities for collaboration.

What This Means for the Global Dairy Industry

These five developments demonstrate how dairy innovation is expanding beyond conventional milk, cheese and yoghurt manufacturing. The combination of functional nutrition, protein enrichment, convenient product formats and whey valorisation presents opportunities for dairy processors to diversify their portfolios and develop higher-value products. For the dairy industry, the next competitive advantage may come not simply from producing more milk, but from creating more value from every component of milk. Source: Read full story here 12 Nov, 2026 Edited and Reported by #Fonterra #DairyIngredients #DairyIndustry