11 Aug 2020 --- Many allergies and food sensitivities are on the rise, with some consumers flagging difficulties digesting many dairy products, for example. As a result, industry is embracing new technology to help consumers enjoy the foods they want to eat. A2 milk and hydrolyzed proteins are some notable areas of development in the dairy sector. Childhood food sensitivities are also a key market, both within the dairy space and more broadly. NutritionInsight speaks with movers in the allergy and food sensitivity arena to explore how this sector is developing.
