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!

What You Need to Know About the New Qualified Health Claim for Yogurt: And why it should be used judiciously

 

As many of us were ending our work week seven days ago, we were surprised that FDA announced the first-ever qualified health claim for yogurt. It was in response to a petition submitted by Danone North America nearly five years ago. During this time, FDA reviewed the existing research on yogurt and type 2 diabetes, which included data from more than 300,000 individuals, and found including yogurt in the typical American diet could have a benefit to public health.

I agree. Yogurt is a nutrient-dense food. It is packed with high-quality, complete protein. It contains many vitamins and minerals, and today, most yogurts also include beneficial bacteria. But, not all yogurts are created equal, especially when it comes to added sugars. The latter has already generated a lot of criticism regarding the approval of the claim and its use. After all, added sugar intake has been linked to obesity, which is turn is associated with type 2 diabetes, among other health concerns.  

Two versions of the new claim were permitted by FDA. They are: “Eating yogurt regularly (at least three servings per week) may reduce the risk of type 2 diabetes, according to limited scientific evidence” and “Eating yogurt regularly may reduce the risk of type 2 diabetes. FDA has concluded there is limited information supporting this claim.” 

Diabetes is one of the top 10 causes of death in the U.S., impacting more than 37 million Americans with 1.4 million new cases diagnosed every year. Trust me, I know. My husband of 25 years died this past June from type 1 diabetes-related ailments. 

The overwhelming majority of annual new diabetes cases in the U.S. are type 2, not type 1. Type 2 can often be managed with lifestyle changes, such as being more active and eating nutrient-rich foods. Based on this new qualified health claim, yogurt could be one of those foods. But what about the sugar? 

Well, CNN took note of this. The news outlet interviewed Marion Nestle, the Paulette Goddard Professor of Nutrition, Food Studies and Public Health, Emerita, at New York University, who is a very vocal critique of processed foods and added sugars. 

She told CNN, “Why would any sensible person think that all you have to do to prevent type 2 diabetes is eat 2 cups of yogurt a week? All we can hope is that the yogurt is at least unsweetened, but since it’s really hard to find unsweetened yogurt, this is telling people who want to avoid type 2 diabetes that sweetened yogurts are good for them.”

Read the CNN article HERE. 

Here’s what you need to understand about qualified health claims (QHC). These QHCs are supported by scientific evidence, but do not meet the more rigorous “significant scientific agreement” standard required for an authorized health claim. To ensure that these claims are not misleading, they must be accompanied by a disclaimer or other qualifying language to accurately communicate to consumers the level of scientific evidence supporting the claim.

Qualified health claims have only been allowed by FDA for dietary supplements since 2000 and for food since 2002. They are also rarely announced, reports CNN. “In the past decade, only 10 foods have been allowed to be sold with such claims, including high-flavonol cocoa powder for reduced risk of cardiovascular disease, and certain cranberry products for lowered odds of recurrent urinary tract infections among women.”

The Fine Print

Halfway through the March 1, 2024, letter in response to Docket No. FDA-2019-P-1594, which can be accessed HERE, we learn that FDA warns that the new claim should not be used on yogurts that contain specified maximum levels (to make any health claim) for total fat, saturated fat, cholesterol and sodium in accordance with 21 CFR 101.14(a)(4).  FDA also states that this should not be an issue, as yogurt generally does not exceed these levels. 

But, FDA also states that the agency has not set a disqualifying nutrient level for added sugars. So, the amount of sugar or added sugar in yogurt currently does not impact use of the claim. 

In the claim’s defense, the credible scientific evidence found a statistically significant association between risk reduction of type 2 diabetes and yogurt as a food, rather than any single nutrient or compound in yogurt, and irrespective of fat or sugar content. 

Still, FDA recognized that use of the qualified health claim on yogurts that contain a significant amount of added sugars could contribute empty calories to the diet. The Dietary Guidelines for Americans, 2020-2025 recommend limiting added sugars to less than 10% of total calories and note that added sugars account, on average, for almost 270 calories, or more than 13% of total calories per day in the U.S. population.  

Please be smart when using this claim. Yogurt is such a powerful superfood, we don’t want this claim to tarnish its healthful reputation. 

Here’s a better approach to communicate its power. 

To help consumers better identify yogurt, frozen yogurt and other cultured dairy products containing live and active yogurt cultures, the International Dairy Foods Association (IDFA) is relaunching its Live & Active Cultures (LAC) Seal for manufacturers. IDFA’s LAC Seal is the only widely recognized, independent verification that a dairy product contains significant levels of live and active yogurt cultures. Recently, IDFA updated the policies and guidelines around use of the LAC Seal and is broadening the availability of the logo to the full yogurt and cultured dairy products industry. 

“If your company manufactures yogurt or other cultured dairy products—such as frozen yogurt and kefir—and you are interested in using the LAC Seal on your products, IDFA is now making it easier than ever to obtain the seal for use on product packaging and labels, demonstrating to consumers and other customers that your products contain valuable live and active yogurt cultures,” said John Allan, IDFA vice president of regulatory affairs and administrator of the IDFA’s LAC Seal program. “The LAC Seal is the best way to reach consumers with this unique health and wellness attribute.” 

I agree. 

The LAC Seal is a voluntary certification available to all manufacturers of yogurt and cultured dairy products whose products contain at least 100 million cultures per gram, which is 10 times higher than the minimum levels required by FDA. The LAC Seal can also be used for frozen yogurt that contains at least 10 million cultures per gram at the time of manufacture.

When it comes to yogurt and similar cultured dairy products, the words “live and active cultures” are persuasive. Two-thirds (67%) of those who have at least heard of live and active cultures believe that a product containing them is better for them, according to 2021 consumer research from the International Food Information Council (IFIC). The 2023 Food and Health Survey from IFIC showed that nearly one in three (32%) consumers seek out foods that provide digestive health/gut health benefits. This is up from 25% in 2021. 

The words “live and active cultures” refer to the living organisms—in this case the bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus—which convert pasteurized milk to yogurt and other cultured dairy products during fermentation. This fermentation process is what creates yogurt, with its unique taste, texture and healthful attributes. This includes gut health. Live and active cultures also help break down lactose in milk, assisting people who have trouble breaking down lactose so they can eat yogurt without digestive discomfort. Live and active cultures also include probiotic bacteria, which are recognized as providing the host a healthful benefit. 

Please proceed with caution with the qualified health claim. Consider adding the LAC Seal, as well as promoting yogurt’s nutrient density. The latter is a concept that research shows resonates with younger consumers. 

It’s Time to Innovate with Dairy: There’s a New Tool for That!

 

Cookie Wild is a unique spin on an ice cream bar. The new concept from Amazing Ice Cream consists of a chocolate-coated wafer cookie layered with chocolate fudge and premium ice cream, which is fully enrobed in a chocolate coating. What makes it stand out is the proprietary technology that keeps the cookie crunchy. Amazing Ice Cream will sample its bar at Expo West. 

Dairy Management Inc. is using Expo West to debut its new innovation tool geared toward assisting dairy entrepreneurs. The program—Innovate with Dairy--is made possible through the national dairy checkoff 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 tool helps identify high-growth health and wellness opportunities, along with attracting, stimulating and securing investment and talent in health and wellness science, technology and product innovation, according to Marla Buerk, executive vice president of innovation at DMI.

The tool is divided into three phases featuring tutorials that help entrepreneurs. 

Phase 1. Idea development: identifying the growth opportunity and developing the idea. This phase includes guidance on assessing technical and financial feasibilities.

Phase 2. Product development: developing the product, its name and what you need from a trademarking standpoint. There is assistance on package structure, graphics and finalizing the financial assessment.

Phase 3. Product launch: taking the product to market with a promotional and financing plan. This includes ideas and templates on how to approach investors and eventually monitor market results.

The DMI team wants to meet with dairy innovators at Natural Products Expo West in March to share insights about the tool and the dairy industry. Amazing Ice Cream is one of four innovative dairy companies that DMI is hosting at Expo West. The others are:

Darigold is debuting Darigold Belle Creamers (dairy-based, lactose-free creamers made with only five simple ingredients and no oils or fillers) and sampling Darigold FIT (lactose free, ultra filtered milk with more protein and less sugar than regular milk). 

Fiscalini Farmstead is a sustainable fourth-generation dairy farm that makes handcrafted cheeses.

Spare Tonic is a beverage that contains only four ingredients, is packed with probiotics and electrolytes and is Upcycled Certified for a healthy planet.

Explore these dairy innovations and meet with DMI at Booth N2326 in Hot Products (North Hall Level 200).

In addition, DMI is hosting an education session--What Consumers Really Want Top health & wellness needs and trends for food & beverages—on March 14 from 12:30 to 1:30pm at the Marriott Platinum Ballroom 5. 

Here are some highlights:

• 
  What Do Consumers Really Want? A study of more than 12,000 consumers conducted by ZS revealed over 50% of consumers in the U.S. are dissatisfied with the food and beverages they consume for health and wellness needs. This highlights a gap in nutritional fulfillment and a growing demand for health-enhancing foods. Dairy can do that!
• DMI will discuss the top consumer needs and how to meet them, as well as bring them to life with the latest growth drivers and in-market innovation examples.
• Five new dairy product innovations will be showcased: the four exhibitors plus GoodSport, a natural sports drink that’s been scientifically shown to provide rapid and long-lasting hydration and improve performance. 

New Research Identifies Opportunities for Aligning on Consumer Eating Occasions

Hot-off-the-press insights from FMI-The Food Industry Association, Oliver Wyman and Circana demonstrate new opportunities for food industry trading partners to cater to shoppers’ expanding definitions of value. The research--Finding Growth for Food & Beverage at Retail: Winning Eating Occasions throughout the Day--supports go-to-market strategies and ways that grocers can attract more shopper relevance regarding needs, experiences, tastes, rewards, health and, especially, convenience. 

“The research showcases how food and beverages that promote well-being, those that are competitively priced and products that are decidedly convenient to buy and prepare, will ultimately earn shoppers’ allegiance,” said Mark Baum, senior vice president of industry relations and chief collaboration officer, FMI. “We are witnessing shifts toward foodservice spending, a rise in digitization and return-to-office protocols that all provide food and beverage retail with opportunities to improve how they deliver on what matters most to consumers.” 

For instance, the research noted that while 87% of morning eating occasions and 76% of midday eating occasions are sourced from home, there is an increasing trend toward foodservice across many consumer segments, particularly Gen Z and Gen X, reflecting growing demand for convenience.

“Time is of the essence for Americans, especially when it comes to their morning routines,” said Sally Lyons Wyatt, global executive vice president and chief advisor, consumer goods and foodservice insights, Circana. “Sixty-five percent of morning eating occasions are prepared in less than five minutes.”

FMI Vice President, Research & Insights, Steve Markenson emphasized how retailers can share a compelling story for how these solutions meet the value-for-money and health preferences for busy consumers to prepare their midday food and beverages. He said, “The insights demonstrate how our industry can be successful by capitalizing on consumers’ shifting habits, especially when companies consider dayparts, such as snacks, to inspire experimentation and create new memories through food.”

Dairy innovation does that and a whole lot more!