Arla Foods Ingredients introduces high-protein dessert toolkit for South American brands

USA – Arla Foods Ingredients has unveiled a new product development toolkit designed to help South American brands create indulgent high-protein desserts. 

This initiative comes in response to shifting consumer preferences in the region, where health-conscious choices are increasingly influencing purchasing decisions.

Growth and Challenges in the Latin American dessert market

Latin America accounted for 10% of global dessert launches in 2024, with retail sales reaching US$12.7 billion. 

Brazil, the region’s largest market, has been experiencing a 9% compound annual growth rate (CAGR) in dessert sales. However, a recent survey found that 18% of Latin American consumers have reduced their dessert consumption over the past year. 

Among them, 39%—and over half in Brazil—cited health concerns as their primary reason for cutting back. Additionally, 79% of consumers in the region expressed a desire for healthier options in indulgent food categories.

Shift toward healthier indulgence

To address these evolving consumer demands, many brands are focusing on reformulating desserts to combine sensory appeal with functional benefits. 

Instead of merely reducing fat, sugar, or salt, manufacturers are increasingly incorporating ingredients such as protein to enhance nutritional value. 

Arla Foods Ingredients’ research indicates that 38% of Brazilian consumers are interested in high-protein dessert options in supermarkets.

Features of the new toolkit

The newly launched toolkit includes 12 recipes designed to assist dairy, health, and performance brands in creating high-protein desserts without compromising on indulgence. 

The recipes showcase ingredients from the Nutrilac ProteinBoost range, which enhance creaminess and smoothness, even in low-fat formulations.

Most of these recipes are rich in whey protein, providing high levels of branched-chain amino acids (BCAAs). 

Additionally, Nutrilac ProteinBoost ingredients improve shelf life and stability in products such as fruity desserts, ice cream, and sorbet.

Versatile applications for manufacturers

In addition to ready-to-eat desserts like ice cream, puddings, and cheesecakes, the toolkit includes ready-to-mix solutions for health and performance brands. 

One of the key innovations is a low-fat instant pudding mix that delivers 20 grams of protein per serving. Another standout is a clear gelatin-based dessert featuring Lacprodan whey protein isolate, designed for active and performance nutrition.

Notably, most of these recipes can be produced using a standard yogurt production line, eliminating the need for ultra-high temperature (UHT) technology or additional equipment, making it easier for manufacturers to integrate high-protein offerings into their existing production processes.

Industry perspective

Ignacio Estevez, Application Manager for South America at Arla Foods Ingredients, highlighted the shifting preferences of dessert consumers in the region.

“As elsewhere, dessert consumers in South America are increasingly health-conscious. However, that doesn’t mean they want to give up on indulgence or settle for options with just reduced sugar or fat. They are becoming more aware of the benefits of high-quality protein and want to see it in their favorite products—especially if it allows them to indulge without guilt,” he said. 

“We hope our toolkit will inspire manufacturers to meet this demand by creating high-protein desserts that retain the delicious taste and indulgent texture consumers crave.”

According to Verified Market Research, the global desserts market was valued at US$140.2 billion in 2023 and is projected to reach US$204.21 billion by 2031, growing at a compound annual growth rate (CAGR) of 5.11% between 2024 and 2031. 

Meanwhile, the high-protein pudding segment, a niche within the broader dairy and dessert industry, recorded global sales of approximately US$179.5 million by the end of 2024. Market forecasts indicate that this sector will expand at a CAGR of 6.1%, surpassing US$289.0 million in value by 2034.