Is Dairy Dead? Explore insights from the Dairy Innovation Strategies 2024 conference.

 

(left) Stay Strong is a brand from Lactalis in Denmark. It is a range of protein-rich dairy products marketed as “helping with muscle building and bone maintenance.” The 150-gram container of skyr has no added sugars and provides 18 grams of dairy protein, which come from protein inherent to cows’ milk and from added whey protein concentrate. 

This brand markets dairy as a “supplier of nutrition.” The formulation also includes lactase, enabling a lactose-free claim. This makes the product attractive to consumers who avoid dairy because of lactose intolerance or sensitivity. 

At the end of last week, two major announcements were made in the dairy manufacturing world. For starters, The Coca-Cola Company and fairlife broke ground on a new fairlife $650 million production facility in upstate New York, just outside Rochester. The 745,000 square-foot facility will serve as fairlife’s flagship Northeast location and is expected to be operational by the fourth quarter of 2025. The Daisy Brand announced it is investing $626.5 million to build a 750,000-square-foot manufacturing facility in Boone, Iowa, to expand its production of its clean-label cottage cheese and sour cream products. (I can’t help but note the similarity in dollars and space.)

These brands show us that value-added, premium, nutritious dairy is alive and thriving.

Is dairy dead? Clearly, no! This question, however, was posed this week at the Dairy Innovation Strategies 2024 conference in Copenhagen, Denmark. The consensus was that dairy is not dead, but it needs to evolve. 

After listening to many informative education sessions, I hope you agree: Dairy processors needs to redefine themselves as suppliers of nutrition and providers of indulgence.  

That’s exactly what fairlife and Daisy Brand do with their dairy products. It’s also trending in very progressive Denmark. 

The Protein Lab brand of drinking yogurt is made with milk protein concentrate and skimmed milk. The labeling includes statements such as “products designed for you,” “products for those who want more protein,” “a deliberate choice in your everyday life” and “enjoy without compromising on taste.” This is the perfect example of dairy being defined as a nutrition powerhouse and delicious!

And that’s something American students will get to continue to enjoy. Thank you!

The U.S. Department of Agriculture (USDA) released a final rule this week to update meal patterns for the National School Lunch Program and School Breakfast Program to align school meal nutrition standards with the goals of the Dietary Guidelines for Americans, 2020-2025. This rulemaking is effective July 1, 2024; however, program operators are not required to make any changes to their menus as a result of this rulemaking until school year 2025-26, at the earliest. 

 

Schools are allowed to serve flavored milk to students in all grades given they meet specific standards and new limits on added sugars. The latter should not be an issue, as dairies have made a commitment to reducing calories and added sugars in flavored milk.

The added sugar maximum for flavored milk is 10 grams per 8 ounces beginning with the 2025-26 school year. There is also an added sugar maximum for flavored yogurt, which is 12 grams per 6 ounces. There will be a weekly menu-wide limit of an average of less than 10% of calories per meal from added sugars beginning with the 2027-28 school year. 

The National Milk Producers Federation (NMPF) praised its member cooperatives for their tireless work to decrease the level of added sugar in flavored school milk, which now generally falls below the added sugar maximum established in this final rule. 

“Not only does flavored milk offer the same nutrients as regular milk, its presence correlates with decreased waste in school cafeterias,” said Gregg Doud, CEO and president of NMPF. “Many children prefer low-fat flavored milk over fat-free, and flavored milk offers the same nutrients as regular milk with a minor amount of added sugar.”

The International Dairy Foods Association (IDFA) established the Healthy School Milk Commitment to lower the added sugars in flavored milk intended for schools in early 2023. Today, the average added sugar level is 7.5 grams per serving for flavored milk in schools. Approximately 70% of all milk consumed in school meals is flavored milk. 

The USDA new rule re-emphasizes lactose-free milk as an option in all reimbursable meals. Offering lactose-free milk as a choice to all students supports child health and nutrition equity in school meals.

“Schools should offer lactose-free milk as a choice to all students, which would mark major progress for child health and nutrition equity in our school meals,” said Michael Dykes, president and CEO of IDFA. “Providing lactose-free milk, as well as other dairy products with low-lactose content, will allow more school children, including those with lactose malabsorption or lactose intolerance, to choose a dairy option that meets their needs and provides all the same essential nutrients as traditional dairy.” 

The updated standards provide schools with time to gradually reduce sodium in school meals by instituting one achievable sodium reduction. These limits apply to the average amount of sodium in lunch and breakfast menus offered during a school week.  For the next three school years, schools will maintain current sodium limits. Beginning July 1, 2027, schools will implement an approximate 15% reduction for lunch and 10% reduction for breakfast from current sodium limits. 

“While IDFA had sought to exclude sodium used for food safety and functional purposes in cheesemaking, IDFA appreciates USDA’s final rule maintaining current school meal sodium targets through School Year 2026-27 before adopting a more attainable, and permanent, school meal sodium target,” said Dykes. 

“Despite these positive developments for child nutrition, we are disappointed the USDA final rule released today sets an added sugar limit for yogurt that is out of step with the 2020-2025 Dietary Guidelines,” he continued. “The DGA is clear that added sugars may be used to increase the intake of nutrient-dense foods like yogurt. As an essential meat alternative for many children, consumption of yogurt has also been associated with higher diet quality in children, higher intake of multiple nutrients including calcium, potassium, magnesium, and vitamin D, and lower incidence of cardiovascular risk factors in adolescents, particularly total and excess abdominal body fat. 

“USDA also missed an opportunity to restore 2% and whole milk to school breakfast and lunch,” he said. “A plethora of science demonstrates dairy fat is unique, unlike typical saturated fats, in delivering positive and neutral health outcomes to people across all demographics. IDFA will continue to work with policymakers and lawmakers to enact the Whole Milk for Healthy Kids Act (H.R. 1147/S. 1957).”

“Imitation is the Sincerest Form of Flattery.” This is so true for dairy foods.

 

“Imitation is the sincerest form of flattery.” It’s sometimes a challenge to handle copycats with a smile. Think back to when refrigerated orange juice started including calcium. That ticked dairy farmers and processors off.

Now it’s the plant-based beverages touting various qualities inherent to fluid milk, namely protein content, as a number of brands have been aggressively improving the nutrition profile of their product. To do so, it takes a number of ingredients, which contributes to a lengthier ingredient statement. And guess what? Consumers are catching on.

Trend #1: Ingredient Lists are Gaining Attention. 

“While the nutrition panel has long ranked #1 in information consumers looked for on labels, ingredients have jumped ahead in importance,” according to Julie Johnson, president, HealthFocus International. “Many consumers may now realize that the nutrition panel, which reports on just a handful of nutrients, could look very similar for two products that vary dramatically in ingredient purity.”

Globally, consumers in 17 of 23 countries ranked ingredients above nutrition as highly important packaging information, according to HealthFocus. This is huge for dairy, where products like fluid milk, may simply list “milk” or “milk and vitamin D.”

Here’s where that flattery adage comes into play again, but now with the tables turned. Plant-based beverages are very proud of their lactose-free composition. In fact, for many consumers, lactose-free is the appeal in these beverages. It’s no wonder that fluid milk processors decided it’s alright to add one more ingredient to this very simple product. That’s lactase.  

Trend #2: Lactose Free Dairy (and there will be more on this trend in next week’s blog).

Clover Sonoma, a trailblazer in sustainable and regenerative farming has a refreshed line of Organic Lactose Free Milk in Whole, 2% Reduced Fat and three 2% flavors: Chocolate, Strawberry and Vanilla. The milk comes from pasture-raised cows raised at local, American Humane Certified organic farms.

“Research shows a demand for value-added milk across the organic, lactose-free and flavored categories,” said Susan Shields, vice president of marketing and innovation. “With this lineup, we deliver on all of those requests and more. Those looking for lactose-free options can still benefit from the nutrition milk has to offer, like protein, calcium and vitamins A and D, while our flavored milks also offer a delicious option with no or low added sugars.”

Trend #3: Dairy Proteins and Bioactives. 

Again, here’s where that flattery adage comes into play. The copycat is in the form of using precision fermentation to produce whey proteins, casein proteins and various bioactives, including lactoferrin. The fact is that the biotech folks recognize that dairy proteins and bioactives are superior ingredients. And when there’s a couple more billion people on this planet in 25 years or so—and in places where there are no cows--there will not be enough fresh cows’ milk to provide these amazing nutrients. Thank you, precision fermentation. Countries like the UAE, which currently import about 90% of all food will be able to build bioreactors and produce these amazing dairy nutrients.  

Real dairy proteins and bioactives are not going away. Now’s the time to be increasing the dairy protein content of your dairy foods and talking about it…loudly!

FYI, fermentation without the “precision” has been around forever. That’s how grapes turn into wine, bread rises and kombucha becomes effervescent and probiotic. Precision fermentation is, as the name suggests, more precise. It’s calculated technology.  

In precision fermentation, bioengineering techniques are used to program microorganisms by giving them a specific genetic code to produce a compound of interest when fermented under precise conditions. The genetic code is the exact copy of the DNA sequence found in a digitized database on animal or plant DNA sequence; however, it requires no animal or plant involvement. The result is the molecularly identical ingredient made by microorganisms. 

Trend #4: Yogurt Is Getting a Makeover. 

My colleague Sarah Straughn at Food Business News just wrote an article—with a slideshow of recent rollouts-- on yogurt getting a makeover. You can access it HERE.  

“Yogurt is evolving as dairy manufacturers tap into consumer interest in health, eating occasions and functional ingredients,” wrote Straughn.

Trend #5: Dairy Processors Betting on Health and Wellness for Growth. 

And I just wrote an article for Food Business News on this topic. You can access it HERE.

Health and wellness is the number-one area for consumer disposable income spending, according to research from Dairy Management Inc. The farmer-funded association is investing in efforts to get dairy to be a bigger part of the health and wellness platform through new product innovation. Key areas for innovation are hydration, growth, performance, weight loss and weight management.  

Some recent dairy innovations to support these health and wellness platforms include GoodSport,  a clear hydration beverage that is 97% dairy. It delivers three times the electrolytes and 33% less sugar than traditional sports drinks, providing faster and longer-lasting hydration. 

Another is Protality, a new dairy-based, high-protein nutrition shake from Abbott. The shelf-stable beverage is formulated to support the growing number of adults interested in pursuing weight loss while maintaining muscle mass and good nutrition. That’s the power of dairy proteins. 

Need assistance with your next powerhouse dairy product innovation? Plan to attend this short course: Yogurt, Fermented Milks and Probiotic Dairy Products at the University of California. It is sponsored by the California Dairy Innovation Center and organized in collaboration with the University of California-Davis, the Dairy Council of California and the California Dairy Research Foundation, with support from the Pacific Coast Coalition. For more information, link HERE. As one of the speakers, I hope to see you there.

Flavor Trends in the Frozen Dairy Desserts Space for Summer 2024

 

Photo source: Perry's Ice Cream

Supermarket ice cream freezers will see a lot less chocolate--as there is a global cocoa bean shortage--and a lot more nostalgia during Summer 2024. Extreme “fruity and sweet flavors”—in particular strawberry, banana and blue—are trending. Blue as a flavor leans towards cotton candy or birthday cake frosting, with or without some bubble gum or lollipop blueberry. Cinnamon is everywhere, as is honey, with and without heat. 

Perry’s Ice Cream’s newest flavors complement these trends. They were developed to meet the trend in nostalgia as consumers seek products that remind them of the past and provide comfort, while offering a modern interpretation. 

Caramel Panda Paws (sea salt caramel ice cream with caramel panda paw cups and swirls of thick rich fudge) and Cookie Jar (sea salt caramel ice cream with chocolate chip cookie chunks) come in 1.5-quart containers. Notice how the dark Cookie Jar packaging is suggestive of the ice cream having some chocolate flair, despite the fact that it is quite limited due to general chocolate sourcing issues. 

Over the Moon (toffee ice cream with crushed cookie swirls and sponge candy pieces) is the latest addition to Perry’s Extra Indulgent pint line. Those sponge candy pieces are part of the sweet flavor trend.

Nostalgic flavor innovation continues for Perry’s with the introduction of new three-gallon tub flavors for scoop shops. Bee Sting offers a twist to graham cracker and vanilla pudding flavors by adding a “sting” with a hot honey swirl. Inspired by cereals from childhood, Fruit Scoops is reminiscent of the delicious fruity milk at the end of the cereal bowl. 

Blue Bell Creameries is celebrating its St. Louis expansion with a new ice cream flavor inspired by the cake made famous there, Gooey Butter Cake Ice Cream. No chocolate here!  

Gooey Butter Cake is cake batter ice cream combined with a cream cheese swirl and rich, gooey butter cake pieces. The new flavor comes in half gallon and pint containers. 

 

Blue Bell introduced Cinnamon Twist Ice Cream in January. The flavor is a rich, creamy base with hints of brown sugar and cinnamon combined with cinnamon bun dough pieces and a cinnamon icing swirl. 

Continuing with the nostalgia trend, Rich Products Corp., is adding Funfetti Ice Cream Cake to its lineup. It’s made with birthday cake-flavored vanilla ice cream, classic Funfetti cake, whipped icing and colorful sprinkles. It’s all about sweetness. 

Soft-serve ice cream is also nostalgic to many, especially older consumers. It reminds them of getting a twisted cone at places such as the Tastee Freez that John Mellencamp references in his 1982 hit “Jack and Diane.”

Blue Bunny is all about making soft-serve available in retail packages. The brand’s Summer 2024 innovation is Twist pints. The frozen treats combine two indulgent flavors of soft ice cream, expertly twisted to perfection, and adorned with a decadent ribbon of ooey gooey goodness. Flavors are Chocolate Vanilla, Strawberries & Cream, Cookies & Cream, Candy Bar, Mint Chocolate, Blu’s Birthday Cake, and Cherry Chocolate. Notice there’s not much chocolate and there’s that blue flavor. 

Dippin’ Dots wants in on the blue thing, too. It’s visible in the company’s newest flavor: Frozeti Dough. The flavor was inspired by Dippin’ Dots’ mascot Frozeti the Yeti’s cool blue color. It tastes like sugar cookie, with occasional dots of chocolate chip and chocolate sandwich. Limited chocolate and lots of sweet blue!

Foodservice has jumped on the soft-serve bandwagon. Chicken Guy!, the chicken chain owned by Guy Fieri and Robert Earl, is debuting the Berry Bomb Shake. It is described as hand-spun vanilla soft-serve with mixed berry puree, topped with fresh whipped cream and cinnamon toast crumble.

Yogurtland’s newest soft-serve frozen yogurts are also right on trend. There’s Strawberry Matcha and Milk & Honey. Guests can also enjoy limited-time-only toppings such as Lychee Star Jelly and Strawberry Heart Jelly. There’s that very sweet fruity trend. 

Fanci Freez, a restaurant brand with locations in Idaho, is taking its popular milkshakes from local acclaim to a product positioned for national distribution. Patent-pending technology was required to accomplish bringing a soft-serve milkshake product to the grocery aisle. This allows consumers to enjoy a milkshake at home after just 30 seconds in the microwave.

And in the U.K., Premier Foods is coating a soft-serve like ice cream with chocolate and selling it on a stick. Angel Delight stick novelties feature a fluffy, light ice cream that comes in Butterscotch and Banana varieties. 

Bakery-Derived Flavors Rule at Innovative Ice Cream Contest 

Peanut Butter Overload by Windy Knoll Farm Market took home top honors in the Most Innovative Ice Cream Flavor competition this week at the International Dairy Foods Association’s (IDFA) annual Ice Cream Technology conference. Banana Pudding Eclair by Hershey’s Ice Cream was awarded Most Innovative Ice Cream Novelty; and Insta Graham by The Ice Cream Club was named Most Innovative Prototype Ice Cream Flavor—the award for flavors not yet found in the marketplace.

“We all love classic flavors like chocolate and vanilla, but it is exciting to see the creativity these companies are bringing to the table,” said Roberta Wagner, senior vice president of regulatory and scientific affairs at IDFA. “This year’s contest highlighted… bakery-derived flavors, such as cookies, sourdough and graham crackers.”

This year’s awardees of the Innovative Flavor and Product contests are:

Most Innovative Ice Cream Flavor (currently offered for sale in the market)

1st Place: Peanut Butter Overload | Windy Knoll Farm Market

2nd Place: Lemon Meringue Pie | Graeter’s Ice Cream

3rd Place: Sweet Potato Marshmallow Pie | Van Leeuwen Ice Cream

Most Innovative Ice Cream Novelty (currently offered for sale in the market)

1st Place: Banana Pudding Eclair | Hershey’s Ice Cream

2nd Place: Deep Sea Treasure | Perry’s Ice Cream

3rd Place: Pralines ‘n Cream Ice Cream Bar | Baskin-Robbins

 

Most Innovative Prototype Ice Cream Flavor (not yet in the market)

1st Place: Insta Graham | The Ice Cream Club

2nd Place: Caramel Apple Pie | Balchem

3rd Place: Strawberry Guava Passion with White Chocolate and Short Bread Cookie | Fruitcrown Products, Corp.

Heat—Maybe with Sweet—Makes Sense in New Dairy Innovations

 

(left) For Summer 2021, Marble Slam Creamery offered the Limited-Time-Only Cheetos Flamin’ Hot Ice Cream and Shake. The mischievous matchup was a perfect combination of sweet heat and was described as “coming in hot, but surprisingly cool.”

You may have read about the spoof this week by PepsiCo in the U.K. On April Fools’ Day, the company announced it would start selling milk shots alongside its newest ‘Extra Flamin’ Hot’ spicy snacks, as research showed those in the U.K. could not handle the heat of the Extra Flamin’ Hot flavor. 

The ‘Not Extra Flamin’ Hot Milk’ was to hit the shelves on April 1st and be on sale for “as long it takes for the British taste buds to mature to the spice,” said Dalila FopsRoy, head of brand innovation. PepsiCo is onto something. 

Arby’s did this for real two years ago. The “We have the meats” fast-food chain offered the Diablo Dare Challenge. The Diablo Dare is a sandwich so spicy that it included a free vanilla shake to cool the mouth between bites. It combined heat from five sources of spice: ghost pepper jack cheese, fiery hot seasoning, fire-roasted jalapenos and diablo barbecue sauce served on a toasted red chipotle bun with choice of 13-hour smoked brisket or crispy chicken. 

Diablo, which translates to devil, is Arby’s barbecue sauce that packs in the heat from cayenne, chili, chipotle and habanero peppers. The fiery hot seasoning is made-up of cayenne red peppers, habanero powder and capsicum.

What’s capsicum? All chilies belong to the genus Capsicum, with each chili pepper possessing unique tastes and aromas because of the varying combination of the hundreds of different chemical compounds found in them. It is the odorless, tasteless, crystalline chemical compound known as capsaicin that stimulates nerve endings in the mouth and skin, triggering production of a neurotransmitter that signals the brain that the body is in pain, specifically because it is on fire. Not only is it inherently in chilies, it is available as an isolated ingredient and the compound for making foods fiery.  

The concentration of capsaicin, which is referred to as the chili’s pungency, is measured in Scoville Heat Units (SHU) using high-performance liquid chromatography. Pure capsaicin tops out the Scoville scale at 16 million SHU. To perfect the combination of flavor and heat from chilis, it’s all about managing capsaicin levels to allow the flavor of spices and chili peppers to be tasted. And, with some chilis, heat may come on fast, while with others, it may be slow. Some strike and vanish. Others linger. 

The Carolina Reaper is among the world’s hottest chilies, averaging 1.64 million SHU, with some peaking at almost 2.2 million SHU. While the pepper is said to have a fruity aroma and flavor, most tastebuds never get the chance to taste it. Bell peppers, on the other hand, which are also part of the Capsicum genus, lack capsaicin. They score zero on the Scoville scale. This is why the bell pepper’s flavor is fully tasted and is noticeably different between the different colored cultivars.

That milkshake Arby’s gave out with the Diablo Dare helped solubilize the capsaicin, allowing for more flavor to come through. This is because capsaicin is soluble in fat and the milkshake has a high fat content. So does cheese. 

But it’s more than that. Remember, capsaicin binds to pain receptors in the mouth, which causes the burning sensation. Casein—one of milk’s proteins--has the ability to bind to capsaicin molecules, reducing their ability to bind to the receptors and therefore diminishing the sensation of heat. 

And this is why dairy foods are a great vehicle for heat. 

There is a growing trend toward worldly, spicier flavors, according to the culinary experts at Affinity Group, Charlotte, N.C. They urge industry professionals to embrace the increasing demand for spicy flavors as an opportunity for innovation and collaboration in order to foster growth in the coming year.

“We’re seeing a growing interest in exploring the complexity of heat beyond just the intensity,” said Bridget McCall, vice president of culinary and innovation at Affinity Group. “It’s about understanding and appreciating the nuanced flavors that different spices bring to the table.”

She emphasized that this trend underscores a broader culinary narrative where adventurous eaters are eager to explore diverse, vibrant flavors from around the globe. Balancing the heat while enhancing and diversifying flavor profiles is key to successfully navigating this trend. Understanding how to pair the fruity notes of a habanero pepper with something as rich as dark chocolate can transform a dish into an unforgettable experience, exciting today’s diner with culinary innovation. (Sounds like a great ice cream mix-in.)

“It’s not about adding heat for the sake of heat,” said Rebecca Gruwell, corporate chef at Affinity Group. “It’s about creating a balanced dish where the spice enhances, rather than overwhelms, the overall flavor.”

2024 World Championship Cheese Contest 

This year was the 35th biennial World Championship Cheese Contest. Hosted by the Wisconsin Cheese Makers Association in Madison, Wis., on March 7, this year’s contest featured an impressive array of entries, with more than 3,300 products from 25 countries and 32 U.S. states. 

A cheese from Switzerland-based Gourmino took home the top overall honor once again. This time, however, it was for the company’s Hornbacher, rather than its Gruyere, which was the star the past two contests. 

Artikaas Vintage Lot 18, an aged gouda, was named first runner-up. Artikaas is exclusively imported by Dutch Cheese Makers, the daughter company of Royal A-ware in the Netherlands. 

Eighty four best-of-class finishes went to American cheesemakers, who received the most gold medals. All results from the 2024 World Championship Cheese Contest can be found HERE. Congrats!

The Future of Dairy Must Include Advanced Technologies

 

Remember the dairy processing industry before margarine? Home freezers? Paperboard cartons? Aseptic processing? The list goes on and always will.

If you missed last’s week blog titled “Future Food Tech: Three Takeaways for Dairy Processors to Innovate Smartly,” link HERE. It is based on content collected at the Future Food Tech conference in San Francisco. 

For additional insights from the conference, link HERE to an article in Food Business News on how AI’s role is rapidly expanding in food and beverage innovation.   

The reality is that this is no longer your daddy’s or your granddaddy’s farm. The industry has come a long way in 100 years. As technology gets more sophisticated, so must dairy processing in order to stay competitive and relevant. 

For the Painter family farm, it’s become a sisters’ business. The Painter sisters—Hayley and Stephanie—grew up on a 4th-generation Pennsylvania family farm that practices regenerative organic agriculture. Together the two have quickly grown their lactose-free whole milk organic skyr yogurt over the past two years. And, upon beating out 14 other brands at the 2024 Natural Products Expo West Pitch Slam for the grand prize, will have more dollars to support marketing and expand distribution, all while investing in regenerative agriculture practices to save the soil and the planet.

The cultured dairy product provides 21 grams of protein per serving. It is made with 6% milk fat, and  includes probiotics like BB12. The yogurt is sweetened with organic fruit and cane sugar, and is free of additives, fillers and preservatives. 

The initial rollout two years ago was in five varieties—Blueberry Lemon, Mixed Berry, Plain, Strawberry and Vanilla Bean—in 5.3-ounce cups. Most recently Savannah Peach was added to the lineup. There’s also new 24-ounce containers of Plain and Vanilla. 

The second innovation to highlight comes from Kerry Dairy Consumer Foods, a division of Kerry Group’s dairy business Kerry Dairy Ireland. The company just launched oat- and dairy-blended products under the brand name Smug. Products includes milk, cheese and butter, which are described as combining “the goodness of dairy and plants.”

“This unique combination of oat and dairy offers consumers the ‘best of both worlds’ without compromising on the rich, creamy taste of dairy,” the company said.

Through the addition of plant-based ingredients, saturated fat content is lowered. The dairy provides high-quality protein, vitamins, minerals and other nutrients. 

“With this first-to-market category launch, we are not only creating a new way for dairy lovers to do dairy with a bold and exciting new brand but also to creating a dairy category that is fit for the future,” says Victoria Southern, strategy, marketing and innovation director at Kerry Dairy Consumer Foods. “The Smug Dairy portfolio has 40% less saturated fats and saves up to 54% less carbon dioxide emissions per kilogram than traditional dairy.”

This is not the first time such a blend was done in milk. You may recall that Dairy Farmers of America introduced Live Real Farms Dairy Plus Milk Blends in the summer of 2019. This was the first fresh milk blended beverage in the marketplace and combined pure dairy with almonds or oats. Unfortunately, the pandemic prevented the necessary marketing to educate consumers about the blend and it’s been tabled for the time. 

The third example of advanced technology being put to work in the dairy department comes from Nature’s Fynd. The company is using a nutritional fungi protein to manufacture the world’s first dairy-free, fungi-based yogurt. The product made its debut late 2023 in Whole Foods Market stores nationwide. This is the third product line in the brand’s retail portfolio, which also includes Dairy-Free Cream Cheese and Meatless Fy Breakfast Patties. 

The single-serve 5.3 ounce containers of Fy Yogurt come in Peach, Strawberry and Vanilla flavors. It has a thick, creamy consistency without grittiness. It is nutritionally dense with 8 grams of protein, 4 grams of fiber and is made with live and active cultures. The peach and strawberry yogurts feature only 8 grams of added sugar while the vanilla yogurt has 9 grams. 

Nature’s Fynd grows Fy protein from fungi with origins in Yellowstone National Park via the company’s breakthrough fermentation process. This contributed to the company recently being named number-one in Forward Fooding’s FoodTech 500 List. Congrats. 

Collegiate Dairy Products Evaluation Contest Celebrates 100 Years of Excellence

The Collegiate Dairy Products Evaluation Contest has played a pivotal role in shaping the future of the dairy industry. It provides a platform for students and professionals to showcase their expertise in the evaluation and analysis of dairy products.

Established in 1916, this dairy competition has been a cornerstone of dairy products training, education and sensory evaluation for more than 100 years. No contests were held in 1918 (WWI), from 1942 to 1946 (WWII), and 2020 to 2021 (we know why!).

The first contest was held in connection with the National Dairy Show sponsored by the National Dairy Association. Butter was the only product judged because of its commercial importance at that time. Cheddar cheese and milk were added in 1917, followed by ice cream in 1926. Then cottage cheese was added in 1962. Yogurt did not enter until 1977. Since, these categories have been broken down into subcategories, and as innovation continues, more will likely be added in years to come.

The event is currently sponsored by the Wisconsin Cheese Makers Association. To mark the 100th anniversary, the Collegiate Dairy Products Evaluation Contest will be hosting a special centennial celebration event on April 17, 2024, at the CheeseExpo in Milwaukee. 

For more information, link HERE.

Future Food Tech: Three Takeaways for Dairy Processors to Innovate Smartly

 

From a galaxy far, far away comes TruMoo Blue Milk. Actually, it’s made in the U.S. by Dairy Farmers of America and will be hitting retail dairy departments in mid-April. It’s described as “1% low-fat milk and features natural vanilla flavor and blue color for a truly galactic delicious experience your family will enjoy.”

Consumers have and will continue to crave new foods and beverages. Unfortunately, about 90% of new product innovations fail, according to Hartman Group. 

“So, while brands and manufacturers are under significant pressure to adapt quickly, innovation can’t just be fast,” says Shelley Balanko, senior vice president at Hartman Group. “It has to be smart.” 

That was a lot of the discussion this week in San Francisco at the Future Food Tech conference. This was a terrific conference to attend after Natural Products Expo West last week. The first observation here is the same as from Expo West; however, it translates differently. 

Observation #1: Just because you can make it, does not mean you should. 

With all due respect to innovators in food tech, many of the prototypes at Future Food Tech were not worth the calories for me to finish the tasting. But they could be. In my opinion, companies are overthinking technology at this stage in the game. 

The reality is we need technology. It’s safe to say we need high-tech technology in order to feed the growing population. Current food systems don’t cut it. But, stop over thinking it. That brings me to…

 

Observation #2: Food tech companies focusing on non-protein ingredient systems are making impressive progress, namely through the use of precision fermentation.

To get a better understanding on this technology, please link HERE to an article I wrote for Food Business News.

In a nutshell, precision fermentation technology has been around for more than 30 years, but it is only now being recognized for its potential to produce food and food ingredients in a sustainable way. It’s already used in the production of several food ingredients, including natural flavors, rennet, vitamins and stevia. Natural colors is one of my favorite examples of how valuable precision technology can be.

Imagine how red beets are grown for the sole purpose of extracting their color in order to make strawberry yogurt look more delicious. Now imagine if that field could instead be used to grow red beets, or other fruits and vegetables, for consumption in their whole food format. The natural color would now be made using baker’s yeast that has been modified to produce pigment.

It would be amazing if the color in TruMoo Blue Milk was produced this way and part of its story. The future of precision fermentation is now.  

Did you know that Foremost Farms USA has teamed up with Ginkgo Bioworks to use advances in biotechnology to enable domestic, sustainable biomanufacturing of materials from dairy co-products to benefit the environment, family farms and the dairy industry as a whole? Through this partnership, Foremost Farms will leverage Ginkgo’s bioproduction services to develop and commercialize a new technology that could help upcycle billions of pounds of dairy co-products each year. Foremost Farms has selected Ginkgo as its partner of choice to develop a new upcycling technology because of Ginkgo’s leading metabolic engineering and analytical capabilities, which allow it to optimize strains for challenging environmental conditions while avoiding common toxicity issues. It’s all about precision fermentation.  

Observation #3: Plant-based is getting better through the help of AI. 

I finally had a great-tasting plant-based cheese. I swear, you would never know it was made from more than four ingredients (milk, cultures, enzymes and salt). It was at the S2G Ventures event the evening prior to Future Food Tech. The cheese was from Climax Foods. 

It took two years for Climax to develop and commercialize its first “zero-compromise” plant-based products. From a galaxy far, far away comes  Climax’s “moonshot products,” which are cultured and aged Blue, Brie, Feta and Chèvre cheeses. They are made using sustainably grown plant ingredients and match the taste, nutrition and price of dairy cheeses. 

“We started from a profound appreciation for the complex flavors and textures of dairy products,” explains Oliver Zahn, founder and CEO. “Cows have made our milk for thousands of years. It is human nature to rethink ancient practices, so we came up with a smarter way. By using data science to accelerate plant-based ingredient and process discoveries, we are saving thousands of years of tinkering to create products that are just as tasty as the cow-based predecessors.”

(Photo: Climax Foods' Blue)

After years of studying the intricacies of space and time, Zahn’s desire to drive positive global change called him to become a data science and thought leader at Google, SpaceX and Impossible Foods before starting Climax in 2020. Armed with the largest-ever seed raise for a food-tech startup, Climax converted an old chocolate factory in Berkeley, California, into cutting-edge laboratories. The company’s 40 scientists have since combined molecular-level learnings about animal products with proprietary plant ingredient functionality databases to converge on optimal “digital recipes” from ingredients selected from thousands of edible plants. 

“Our technology and ingredient discoveries will soon power the replacements of bigger categories with successors that will be equally delicious and nutritious but more sustainable and--because our products are not heavily processed--substantially more economical and environmentally friendly,” he said. 

Climax products rely on non-allergenic ingredients, such as seeds, legumes and plant oils. They are free of nuts, cholesterol and GMO ingredients. 

The future of food is high-tech technology. The opportunities are infinite. But never forget, “just because you can make it, does not mean you should.” Use technology wisely to develop nutritious and delicious foods to feed the growing population.  

Expo West 2024: Ten observations for all food industry professionals and five for the dairy industry

 

The global consumer wellness market is estimated to be valued at $1.8 trillion by McKinsey. The company’s latest Future of Wellness research surveyed more than 5,000 consumers across China, the United Kingdom and the United States. Many of those wellness products were on display—many made their debut—this week at Natural Products Expo West in Anaheim, Calif. 

Observation #1: Just because you can make it, does not mean you should. 

McKinsey reports that the global consumer wellness market is no stranger to fads, which can sometimes surface with limited clinical research or credibility. That is true of about half of the new products that debuted at Expo. 

“Today, consumers are no longer simply trying out these wellness trends and hoping for the best, but rather asking, ‘What does the science say?,’” according to the McKinsey report. 

You can download the whitepaper HERE.

McKinsey estimates that the wellness market reached $480 billion in the U.S., growing at 5% to 10% per year, with 82% of U.S. consumers now considering wellness a top or important priority in their everyday lives.

Observation #2: The “supposedly” better-for-you beverage business is out of control, with the majority of products targeted to Gen Z and millennials. And back to observation #1, just because you can put all that stuff into a can or bottle, does not mean you should. Further, most of that “stuff” is not backed by science. 

McKinsey reports that Gen Z and millennial consumers are now purchasing more wellness products and services than older generations. These products are targeted to health, sleep, nutrition, fitness, appearance and mindfulness.

The WHITE PAPER provides demographic data. 

Observation #3: While beverages may be big for Gen Z and millennials, snacks are big for older consumers, with many designed for healthy aging.

 

McKinsey agrees. Demand for products and services that support healthy aging and longevity is on the rise.

Observation #4: Products designed for varied “times” of life for women is booming, too. 

There were beverages, snacks and supplements for pregnancy and post-partum, and for all four stages of menopause: pre-, peri-, the long pauses, and the post.

McKinsey reports that women’s health has historically been underserved and underfunded. That is changing. But again, science matters, and many of the products at Expo were not backed by peer-reviewed research.

Observation #5: There’s real fear of the Ozempic factor by food and beverage companies. 

Thus, as a result, there’s more marketing at weight management and changing bad eating habits once the weight-loss pill subscription runs out. 

McKinsey research shows that weight management is top of mind for consumers in the U.S., with nearly one in three adults reporting that they struggle with obesity. Three out of five U.S. consumers in the McKinsey survey said they are currently trying to lose weight.

Observation #6: Gut health is mainstream and it’s going to continue to grow. Probiotics, prebiotics, postbiotics and all types of funky fermented foods were everywhere…and in all shapes and forms. Of course there were plenty of gut-friendly (or so they claimed) beverages and snacks, but there were also condiments, cookies and even bread. Think kimchi, kombucha and yogurt. 

My favorite fermented innovation was snacking almonds. There was also a new sour dough pasta. The product was not necessarily playing in the gut healthy space, but was riding the fermented/ cultured flavor trend. 

McKinsey reports that more than 80% of consumers in China, the United Kingdom and the United States consider gut health to be important, and over 50% anticipate making it a higher priority in the next two to three years.

The remaining four observations are: 

Observation #7: Kids’ foods and beverages are hot, hot, hot. Even during inflationary times, parents are willing to spend more on only the best for their kiddos. 

Observation #8: Banana is becoming the new coconut. It’s being promoted for potassium content, hydration and, most importantly, affordability and reliable supply chains. 

Observation #9: Protein remains a talking point, with “complete” and “quality” protein messaging become more dominant in the plant-based space. This means that real meat, real dairy and real eggs need to up their game with marketing protein. 

Observation #10: Real meat, real dairy and real eggs were everywhere. They came with organic, regenerative agriculture or other sustainable claims. And, these claims were backed with numbers, something many of the plant-based products are not able to do because of the large number of ingredients in the formulations. Simple labels makes it easier to make sustainability claims. 

Let’s Talk Dairy. 

Dairy Observation #1: Danone North America was noticeably missing from the show. All other key natural and organic dairy players were there and shining! There were also a number of new players proudly displaying their innovations containing real dairy. 

Here’s one of my favorites. Once Upon a Farm, a childhood nutrition company, is entering the dairy category with real dairy! The company is launching organic A2/A2 Whole Milk Shakes. Available in three flavors—Banana Crème, Strawberry Crème and Triple Berry--these organic whole milk shakes are made with farm-fresh fruits and veggies, A2/A2 organic whole milk and no added sugar. These sippable shakes use organic A2/A2 grass-based whole milk sourced from Alexandre Family Farm. 

In addition, Once Upon a Farm will release a second product line in its dairy portfolio--Whole Milk Smoothies—this spring. Varieties are Banana Berry Blast, Mango Pear-adise and Orange Squeeze. The whole milk smoothies compliment the brand’s existing Dairy-Free Smoothie line. 

“At Once Upon a Farm, we are committed to maximizing nutrition for our customers, little and big,” says Jennifer Garner, co-founder and chief brand officer. (Yes, it’s the actress.) “This announcement is so exciting we are dancing in the barn. We are launching scrumptious, sumptuous, A2/A2 Whole Milk Shakes, in partnership with Alexandre Family Farms. You asked and boy, are we excited to share with you.”

Dairy Observation #2: There were way too many alt-milk brands. Might there be a correlation between Danone pulling two of its plant-based milks (Silk Nextmilk and So Delicious Dairy Free Wondermilk) from the U.S. and not being at Expo? 

Plant-based dairy marketer Miyoko’s had scaled down its booth size and Daiya, likely the leader in the alt-dairy products with its many varied offerings, was also notably not at Expo. Could it be because:

“We’ve seen the pendulum go from alt-dairy back to real dairy, but it has to be clean label,” said Julie Smolyansky, personal friend, amazing woman and CEO of Lifeway Foods. 

The company will be modifying its product portfolio to give consumers what they want. 

Dairy Observation #3: Salty snacks with dairy flavor profiles and featuring dairy proteins continues to proliferate. 

Dairy Observation #4: Ditto with prepared foods, in particular pizza. Nothing beats the melt of real cheese. 

Dairy Observation #5: Dairy innovation was alive and thriving at Expo. New products will be featured over the next few weeks as a Daily Dose of Dairy. Butter innovations were numerous, and came from the U.S., Ireland, New Zealand and more. There was a kefir with collagen and fruit and veggie yogurt pouches for adults. Canned Vietnamese coffee made with sweetened condensed milk was available from many domestic beverage manufacturers and importers. 

And, this is why it’s important to walk up and down every aisle and take it all in. That last aisle—5700—of Hall E, a half dozen or so booths away from me exiting Expo for the year, there was Alamance Foods. I got a sneak peek and taste of the company’s new whipped cream cheese. Wowza. It was amazing. 

Put Expo West 2025 on your calendar. Dairy will likely have a stronger presence next year thanks to efforts by Dairy Management Inc., at this year’s show. The checkoff-funded organization debuted its new innovation tool geared toward assisting dairy entrepreneurs. The program—Innovate with Dairy--is designed to be a one-stop shop for anyone seeking information about the innovation process. The tool gives entrepreneurs access to more than 250 vetted dairy resources, including many leading researchers and professors who comprise the checkoff-founded Dairy Foods Research Centers network. 

The DMI team met with dairy innovators at Expo West and hosted a seminar about Innovate with Dairy. Four companies--Amazing Ice Cream, Darigold, Fiscalini Farmstead and Spare Tonic—were hosted by DMI in an Undeniably Dairy booth. Their products were also displayed in two innovation cabinets. To learn more about Innovate with Dairy, link HERE.

Also, plan to attend IDDBA in Houston this June. See you there!