Hold onto your seats! Dairy is getting fun.

Last week I wrote about how we are all ambassadors for dairy and the time is now to speak up. That’s because “it” is out there. What’s “it?” 

“It” is the truth about dairy. That it is inherently nutritious. That pasteurization makes it safe and does not impact that inherent nutrition. That milk delivers 13 essential nutrients, including calcium, vitamin D and protein. And, that milk’s unique matrix also provides the body with bioactives responsible for critical steps in physiological functions. 

If you missed the September 12, 2025, blog, you can read it HERE.

Now is the time to talk about all of it. And make it more. It's all about dairy with benefits. 

Let’s explore some recent dairy launches and the opportunities they present. I hope I fuel your innovation fire.

StrongR is the world’s first drinkable yogurt with colostrum. Inspired Functional Brands provided Newtopia attendees a sneak peek at the new concept. 

At the heart of StrongR is nature’s first superfood: colostrum. With its unique combination of key vitamins, minerals and immuno-active proteins, colostrum helps nourish the gut’s microbiome while strengthening the immune system, according to the company. Made with whole milk and containing more than 10 billion probiotics, StrongR yogurt drinks come in Blueberry, Mango and Strawberry-Banana flavors. Each 7.6-ounce bottle provides 8 grams of high-quality, complete protein. 

 

Speaking of protein, dairy owns this space. And we need to be loud about owning it. 

Little Chute, Wis.-based Nurri, a brand that debuted this year with a line of shelf-stable canned protein milk shakes, is a case in point. The brand’s rapid growth is unprecedented in value-added fluid milk. 

The company starts with a base of ultra-filtered skim milk, to which lactase is added to intensify the inherent sweetness. To further reach the target sweetness level, the brand relies on a blend of three high-intensity sweeteners: acesulfame potassium, sucralose and monk fruit extract. That’s right. There’s artificial sweeteners in this protein shake, and consumers are drinking it up. That’s because each 11-ounce can contains 30 grams of high-quality, complete protein and a mere 1 gram of sugar. 

The brand made its debut at Costco stores nationwide in packs of 12 11-ounce slim cans. The first flavor to launch was Chocolate. Vanilla soon followed. Most recently, Strawberry hit the shelves. The Costco by me has been selling out on a regular basis. 

This week the company launched these three flavors, along with new Mocha, in Walmart stores nationwide. They are selling at Walmart as single cans for $2.97. 

“Our goal is to make Nurri more readily available to more people, and adding Walmart as a retail partner is a big step in accomplishing this,” said Adam Tollefson, Director of Marketing. “With this expansion and availability of single cans, even more shoppers will be able to try Nurri, while our loyal fans will enjoy greater accessibility and variety.”

The addition of single-can varieties plus new flavors signals Nurri’s trajectory, which is moving full steam ahead in innovation and scale. The new Mocha flavor delivers Nurri's signature benefits: 30 grams of protein, 1 gram of sugar, 150 calories, and 100% recyclable aluminum packaging, plus it packs an added energy boost with 80 milligrams of caffeine.

Speaking of caffeine and protein. Value-added, ready-to-drink lattes are on fire. Value comes in the form of collagen. 

This is best exemplified by Healthee’s new ready-to-drink Protein Cold Brew Latte line. Each of the three varieties is made with micellular casein isolate and bioactive collagen peptides, with the type of collagen supported by clinical research demonstrating a specific benefit. There’s Bone (Sea Salt Caramel), Joint (Chocolate) and Skin, Hair & Nails (French Vanilla). Cans include a QR code for accessing the clinical studies supporting the specific collagen peptides.

An 8-ounce can of Healthee Protein Cold Brew Latte contains 70 calories and 15 grams of protein. The drinks have no added sugars and are sweetened with stevia. 

To read more about formulating with collagen, link HERE.

YOMilch in Germany recently introduced a yogurt with collagen hydrolysate. And Meiji is rolling out Meiji W Skin Care Yogurt to the Japanese marketplace. The yogurt is formulated with a proprietary blend of ingredients, including SC-2 lactic acid bacteria, collagen peptides and sphingomyelin. These components are reported to offer two benefits: protection against UV-induced skin irritation and maintenance of skin moisture levels. And, Korea Yakult’s gut health functional fermented milk product “Will” is entering the Taiwan market under the “hy” brand. The brand is also launching a new Low-Sugar Strawberry variety, which maintains the gut health patent probiotic HP7, while using a low-sugar formula that reduces sugar content by 45% compared to the original product. In addition, collagen has been added to meet the needs of Taiwanese women consumers who are focused on both health and beauty.

Protein-packed ice creams are experiencing a second life, after a crash and burn right before the pandemic. The science has improved, as has the available ingredients—namely allulose and monkfruit—available to formulators. 

With 30 grams of protein per pint and 85% less sugar than traditional ice cream, Protein Pints is redefining functional frozen treats without compromising on taste. Made with natural ingredients and no artificial sweeteners, each decadent, gluten-free pint delivers all nine essential amino acids, a smooth, creamy texture, and just 120 to 160 calories per serving. The product got a major plug this week during a tasting on the Today Show. You can view the clip HERE.

“We’ve been blown away by the response to Protein Pints since launching nationally earlier this year. Consumers have made our first five flavors a staple in their freezers, and the demand from both shoppers and retail partners made it clear. People are hungry for more,” said Paul Reiss, co-founder and CEO of Protein Pints. 

The company announced this week that it is adding Cookies & Cream and Coffee flavors to its original lineup of Cookie Dough, Peanut Butter Chip, Chocolate, Mint Chip and Strawberry.

Like I said, dairy owns protein. It appears that there’s an opportunity to play in the better-for-you soda space. Move over poppi, Olipop, Bloom Pop and Pepsi Prebiotic Cola. Hello sparkling dairy protein drinks. 

The total better-for-you soda category in the U.S. is more than $1 billion and is up 70% year-over-year, with 20% growth from Q4 2024 to Q1 2025, according to retail sales data from SPINS. The “2025 CPG Outlook: Industry Update & Trends Predictions” report from SPINS, which tracks innovation across the entire U.S. food and beverage landscape, identified three of the top-five categories for product innovation as being beverages. Sports and energy drinks claim the number-one spot, shelf-stable ready-to-drink coffees and teas come in third, and kombucha and other functional beverages finish fifth.

Genius Gourmet offers new Sparkling Clear Protein beverages containing whey protein isolate drink. The shelf-stable, lactose-free beverage comes in a 12-fluid-ounce slim can and contains 90 calories and 20 grams of protein. They are free of artificial colors and preservatives. Flavors are Blue Raspberry, Fruit Punch and Orange flavors. 

The there’s Dirty Soda. Dirty refers to the addition of extras, and creamer—dairy or non-dairy—is one of the primary extras. 

This is something that Laverne—of the late 70’s to early 80’s sitcom Laverne and Shirley—introduced to America. Her favorite beverage was mixing Pepsi with milk. At first it sounds odd, but it’s not much different than a root beer float: root beer with a scoop of melty ice cream. 

So now we have dirty soda, which started out as a “treat” type beverage void of caffeine and alcohol. It’s a trend that started in Utah in the Mormon community and has expanded across the country, much like how boba tea spread from Asian California communities to the rest of the country. 

Boba tea started in food service, but now there are ready-to-drink canned and bottled versions. That will likely be the future of dirty soda. At its simplest, dirty soda is about two-thirds soda water, mixed with flavored syrup and, in most cases, cream. Beverage formulators need to get busy. 

And lastly, I believe the time is finally right for Golden Milk, the ancient Indian beverage known as haldi doodh. It is non-caffeinated and has a bright gold beverage. The color is the result of adding yellow turmeric into white cows’ milk. Historically served warm, and often as a nighttime relaxing beverage, modern versions of golden milk include iced lattes and smoothies, with or without other spices, such as cardamon, cinnamon or ginger, and some kind of sweetener. Honey is very common. The beverage may also be referred to as turmeric milk to emphasize the addition of the ayurvedic plant-based ingredient. 

Turmeric has earned global recognition as a “superfood” thanks to its bioactive compound curcumin, which has antioxidant, anti-inflammatory and antimicrobial properties. 

A study published in the July 2022 issue of Molecules examined the extractability of curcuminoids from turmeric using different liquids, including water (cold and warm) and various milks (dairy and plant-based). The researchers found that warm dairy milk extracts significantly more curcuminoids than water. You can read more about the study HERE.

The concept of Golden Milk can be translated into other dairy products, including ice cream and yogurt. Earlier this year, Desi Naturals introduced Indian Yogurts in 5.3-ounce cups. Varieties are Honey Turmeric, Malai Kulfi (dessert style), Mango Cardamon (homestyle) and Mishti Doi (Indian crème brulee).

Hopefully I have fueled your innovation fire. Have a great weekend.

Dairy Speaks the MAHA Love Language: Be Real.

 

“Milk isn’t Democratic or Republican. It’s universal, as household data shows,” wrote Gregg Doud, president and CEO, National Milk Producers Federation, on Sept. 2, 2025. “That’s something to prize in 2025. It should stay that way.” 

The Make America Healthy Again (MAHA) initiative is many things. Some are unsettling, many are controversial but for dairy, MAHA offers opportunities for policies that better align with what nutrition scientists and families already know: dairy boosts public health and its consumption should be encouraged. 

“Dairy needs to be ready to support good ideas and educate both policymakers and consumers in ways that benefit everyone it serves,” said Doud. 

We are all ambassadors for dairy and the time is now to speak up. That’s because “it” is out there. What’s “it?” 

“It” is the truth about dairy. That it is inherently nutritious. That pasteurization makes it safe and does not impact that inherent nutrition. That milk delivers 13 essential nutrients, including calcium, vitamin D and protein. And, that milk’s unique matrix also provides the body with bioactives responsible for critical steps in physiological functions. 

That’s correct. Scientists are starting to better understand that these compounds, when present in whole, minimally processed foods, interact with each other, impacting digestion and absorption. In the dairy industry, this is now called the Dairy Matrix effect. In simple terms, the whole is greater than the sum of its parts. This is “food as medicine.” This is the future of food. This is “it,” what we have all been waiting for. 

“Dairy’s future is incredibly bright,” according to Doud. “Any skepticism toward that idea can quickly be countered with about 10 billion reasons. That’s the dollar amount of investments in new dairy processing capacity that’s coming online between 2023 and 2026, according to an NMPF analysis. Ultimately, these investments are an investment in the U.S. dairy farmer.”

This is all happening at the same time as the iconic “got milk?” campaign celebrates its 30th anniversary. The California Milk Processor Board introduced the campaign in 1993, then licensed it to the Milk Processor Education Program in 1995 for national use.

To commemorate this important year, the California Milk Processor Board has embarked on a statewide tour that includes a traveling photo studio, giving people the opportunity to pose with a milk mustache on their upper lip for a photo. 

The poster language reads: “Real is back. Real people. Real milk. Real protein. Real strength. Real calcium. Real nutrients. Real good. Are we for real? You bet we are.”

Milk—and dairy foods made with milk—speak the MAHA love language. Add some value, in the form of extra nutrients, more protein, less sugar, no lactose, and now you are talking “dairy with benefits.” But remember to keep it real and simple. Be transparent and explain the benefit of the added value. 

Doud wrote: “MAHA’s emphasis on nutrient-dense ‘real’ foods, including whole milk, could further raise demand for traditional dairy products. Fluid milk, yogurts and butter are viewed as less processed than their alternatives. Those products are gaining market share, just look at cottage cheese and yogurt in the snack category. MAHA is part of this trend toward consumers shifting away from additive-laden options toward time-tested nutrition.

Many plant-based alternatives rely heavily on synthetic ingredients, making them suspicious to the often-discussed ‘MAHA moms’ who prefer a diet for their children that’s less dependent on products whose labels read like science projects. We’ve been talking about this for year, and the preference for so-called clean labels is yet another competitive advantage for dairy, which already wins on nutrition, cost and taste.

Speaking of nutrition, the MAHA conversation provides an opportunity to highlight the essential nutrients present in dairy products, including calcium, vitamins and bioactive fatty acids. Dairy can be front-and-center in a healthy diet. We can lead the conversation.

[At the same time, we] need to be very clear in communicating the value modern agriculture provides to U.S. and global consumers. Technology and innovation has made America the world’s agricultural leader and giving up on any of it without a thorough conversation and understanding the implications of any actions is essential.”

This latter statement is a reference to farmers’ need for chemical and biologic products to protect against weeds, pests and disease. In the MAHA report released Sept. 9, 2025, this was addressed, and the agriculture industry was pleased with the proposed efforts. 

My colleague Jeff Gelski at Food Business News wrote “Ag industry praises MAHA report’s pesticide views.” You can read more HERE. 

Also on September 9, MAHA released the Make Our Children Healthy Again Strategy, a sweeping plan with more than 120 initiatives to reverse the failed policies that fueled America’s childhood chronic disease epidemic. As ambassadors for dairy, it’s time to dedicate resources to raise public awareness and education.

“U.S. dairy farmers, processors and the entire dairy supply chain share the Commission’s goal of reducing childhood chronic disease. America’s dairy companies have already reduced added sugars in flavored school milk by 60% since 2006 and are actively removing all certified artificial colors from dairy products included in school meals and ice cream sold at retail,” said Michael Dykes, president and CEO of the International Dairy Foods Association. “At the same time, dairy companies continue to innovate by offering a wider variety of nutrient-rich and lactose-free options to meet the needs of today’s families and children.”

It's all about dairy with benefits. 

Dairy Foods Innovation Ingredient Trend: Collagen

 Gen Xers (that would be me!) have been largely ignored in the world of food and beverage marketing, except by fellow Gen Xer Jennifer Aniston. She has endorsed the Vital Proteins collagen brand since 2016, and joined the Vital Proteins team in 2020 as Chief Creative Officer. (It was a pandemic project that continues to live on.) And, I believe she can claim some responsibility--along with all of us Gen Xers who heeded her endorsement--for making collagen a go-to protein in this day and age of health and wellness. 

Every morning for about the past seven years, ever since Costco started selling Vital Proteins, I put two scoops into my morning black coffee. At the age of 58, I have nominal joint and muscle pains, and when I have it, it’s only after a killer workout. My hair is full, skin decent and my nails, well, can’t have everything! 

It’s no wonder collagen is one of the hottest functional ingredients around the world. Here’s the deal, collagen production starts to decline in our 20s. (Wish I had started taking them sooner.) As a primary structural protein, collagen is essential for mobile joints, stable bones, healthy muscles and strong ligaments and tendons. 

In the U.S., it is being used in bars, beverages, chocolates, energy drinks, gummies and even popcorn. Pet product companies are adding it to foods, treats and supplements. It is gaining significant traction by being paired with dairy proteins to create powerhouse foods and beverages for adults. 

All collagen ingredients are not the same. Research shows that hydrolyzing collagen, which yields peptides around 2,000 Daltons--unhydrolyzed collagen peptides are 3,000 to 5,000 Daltons--are best absorbed. These are the ingredients fueling food and beverage innovations. 

This is best exemplified by Healthee’s new ready-to-drink Protein Cold Brew Latte line. Each of the three varieties is made with micellular casein isolate and bioactive collagen peptides, with the type of collagen supported by clinical research demonstrating a specific benefit. There’s Bone (Sea Salt Caramel), Joint (Chocolate) and Skin, Hair & Nails (French Vanilla). Cans include a QR code for accessing the clinical studies supporting the specific collagen peptides, all of which are supplied by today’s blog sponsor, Gelita. Thank you!

An 8-ounce can of Healthee Protein Cold Brew Latte contains 70 calories and 15 grams of protein. The drinks have no added sugars and are sweetened with stevia. 

A number of other coffee-milk concepts—some with collagen or other functional ingredients--debuted at Newtopia 2025 in Denver a few weeks ago. Curious about formulating coffee-milk beverages? There’s a class for that at Chapman University this January. Link HERE for more info. (I am one of the instructors.) 

To peruse other recent coffee-milk innovations, link HERE.

Read top-line advice on new product innovation from a panel of Whole Foods Market executives who spoke at Newtopia in an article I wrote for Food Business News. Link HERE.

In early August, Nestlé Health Science introduced Vital Proteins Collagen & Protein Shake. (They are already in the Costco in Chicago.)

The shelf-stable beverage features a light chocolate flavor, with one 11-fluid-ounce shake providing 30 grams of protein (from milk protein concentrate) to help fuel wellness goals and features 10 grams of collagen peptides to support hair, skin, nail, bone and joint health. The shake contains 0 grams added sugars, and no carrageenan, artificial sweeteners, colors or flavors. It’s the brand’s first-ever ready-to-drink protein shake offering.

“People want their wellness routines to work harder, not be harder,” said Jill Abbott, vice president of marketing strategy and innovation at Vital Proteins. “The Vital Proteins Collagen & Protein Shake meets the moment with people looking for more protein, more benefits and more ease in their routine. The tag team of high-quality protein and our signature collagen peptides all in one convenient, great-tasting ready-to-drink beverage delivers on both function and format, and without compromise.”

Lifeway Foods Inc., is also playing in this space with its new Probiotic Smoothie + Collagen Made with Kefir Cultures line. The product delivers all the goodness of Lifeway’s signature kefir with an added boost of hydrolyzed collagen. The smoothie comes in quart bottles in Berry Blast, Matcha Latte, Plain and Tropical Fruit varieties. 

Collagen-infused cultured dairy beverages are trending in Asia. Meiji is rolling out Meiji W Skin Care Yogurt to the Japanese marketplace. The yogurt is formulated with a proprietary blend of ingredients, including SC-2 lactic acid bacteria, collagen peptides and sphingomyelin. These components are reported to offer two benefits: protection against UV-induced skin irritation and maintenance of skin moisture levels.

Korea Yakult’s gut health functional fermented milk product “Will” is entering the Taiwan market under the “hy” brand. The brand is also launching a new Low-Sugar Strawberry variety, which maintains the gut health patent probiotic HP7, while using a low-sugar formula that reduces sugar content by 45% compared to the original product. In addition, collagen has been added to meet the needs of Taiwanese women consumers who are focused on both health and beauty.

 

Midwest Dairy’s Future of Dairy Innovation Accelerator winners. 
Two Midwest startups were crowned winners of the Midwest Dairy Accelerator pitch event this week, earning $30,000 in prize funding to help scale their dairy-based innovations. RoseBud Ice Cream took home the $20,000 grand prize and an in-kind consulting package from Queue Brand Communications worth $10,000, while Zoguri was awarded $10,000 as runner-up, following a live pitch competition at The Hatchery, a past Midwest Dairy partner and nonprofit food and beverage business incubator in Chicago. 

The event marked the finale of the Midwest Dairy Accelerator, an intensive eight-week program launched this summer by Midwest Dairy in partnership with innovation advisory firm VentureFuel. Designed to accelerate the next generation of dairy-forward entrepreneurs, the program provided mentorship, industry connections and resources to help startups grow innovative businesses with real dairy at the core. 

RoseBud Ice Cream, Glen Ellyn, Ill., markets ice cream in convenient, kid-friendly pouches. Runner-up Zoguri, Omaha, develops fermented dairy supplements featuring a proprietary Lactobacillus reuteri probiotic strain. 

“Dairy farmers have always been innovators, finding new ways to bring nutritious products to market and meet the changing needs of consumers,” said Beth Bruck-Upton, vice president of research and innovation at Midwest Dairy. “Today, that same spirit of innovation drives us to support emerging brands by providing the mentorship and resources they need to grow and succeed.” 

 

It’s Time to Start Marketing the Percent Daily Value of Protein in Dairy Foods

 

Welcome to the lone edition of the Daily Dose of Dairy Friday blog for the month of August 2025. I am trying to enjoy this last month of the dog days of summer as much as possible. Hope you are as well. 

I’ve been trying to stay on top of everything taking place with the Make America Healthy Again (MAHA) movement, and never in a million years did I think I would be as optimistic as I am regarding MAHA’s impact on the future of dairy. I almost hesitate to write this, so as to not jinx our future. But here it goes. 

Dairy is rocking MAHA. Those of us in the dairy industry have always believed in the affordable nutrition dairy delivers, but it’s starting to resonate with those outside our bubble. This is particularly true when it comes to dairy protein. More on this in a minute. 

First, if you missed the New York Time’s article on “There’s Money to be Made from MAHA. Food Companies Want In,” the link is HERE. 

In summary, there’s growing interest in healthier foods with fewer additives across all demographics. (That’s most dairy!) And with limits being put on SNAP benefits, better-for-you food and beverage companies are tweaking their communications to make sure their products are selected from the shelf. Dairy foods marketers need to get on board. 

Confidence in the American food system is down. Only about half of all Americans trust food companies. A growing number are reading food labels to avoid certain ingredients, such as artificial dyes, according to an August report on consumer behavior from Ketchum. Its data also shows that more than half of Gen X (that’s me, the forgotten generation, but maybe we will be the ones to turn the industry around!) and millennial consumers have confidence in the MAHA movement when it comes to food.

I highly encourage you to read the NYT article. Again, it can be found HERE. One of my favorite quotes comes from Nate Rempe, CEO of Omaha Steaks. “People are rediscovering the value of what’s always worked. It’s a reclaiming of authenticity.”

That brings me back to protein. This past week I spent some time with gal pals from my days at University of Illinois Urbana-Champaign (UIUC). While I tried very hard to “not talk shop,” health and wellness is on top of their minds, just like it is for much of America. 

One friend shared that her personal trainer told her to eat at least 30 grams of quality, complete protein at every meal. One way to ensure this is to check the percents Daily Value for protein. They should total 60%. As someone who has a lactose sensitivity and often chooses dairy alternatives, she found this frustrating. What she was eating was not adding up. 

Fortunately, just a day earlier, I got access to a podcast from The Institute of Functional Medicine titled “Optimizing Protein Intake for Muscle Health and Improved Function Across the Lifespan.” My former nutrition professor at UIUC—Dr. Donald Layman—was interviewed. This very educational podcast and its transcript are available HERE.

I managed to connect with Dr. Layman this week and his insights will be shared in an upcoming article for Food Business News on this topic. But, in a nutshell, he believes, and so do I, and clearly my friend’s personal trainer is on board, quantity of protein is evolving into quality of protein. And dairy rocks it. 

This week, Danone North America introduced OIKOS FUSION: a first of its kind, nutrient-dense cultured dairy drink developed specifically to support muscle mass during weight loss, while also supporting digestive health. The product is powered by the company’s patented combination of whey protein, leucine and vitamin D. 

“These three key nutrients have been extensively researched in populations at risk for muscle loss, including two clinical trials conducted by Danone. Together, this proprietary trifecta blend takes intentional muscle support to the next level by helping consumers maximally trigger muscle synthesis when paired with a balanced diet and exercise.” Much of Danone’s research and development is based on Dr. Layman’s early work in this area. 

OIKOS FUSION comes in Strawberry, Mixed Berry and Vanilla flavors. Each nutrient-dense 7- fluid ounce, 130-calorie bottle is lactose-free and contains 23 grams of complete protein to support strong muscles (That’s 46% of the Daily Value) and 5 grams of prebiotic fiber to support digestive health, among other nutrients. When consumed with two eggs and some whole grain toast at breakfast, one is taking in much more than the recommended 30 grams/60% DV of protein. (By the way, Dr. Layman’s work shows that if one strives to consume 30 grams of protein at a meal, breakfast is the most important one.) 

A few months earlier, Danone North America introduced shelf-stable OIKOS Protein Shakes. Each ready-to-drink 12 fluid ounce bottle provides 30 grams of complete protein (from milk protein concentrate and micellular casein isolate) and 5 grams of prebiotic fiber (from inulin) with only 1 gram of sugar and 0 grams of added sugar. The beverage is sweetened with stevia. That 30 grams is 60% of the Daily Value for protein. Like I said, dairy is rocking it. 

Nurri, a rather new brand of ultra-filtered milk protein shakes, has redesigned its packaging, coinciding with its expansion into new retail markets and the introduction of additional flavors. The vibrant new look is part of the company’s strategy to appeal to a broader audience and highlight that each 11-ounce can provides 30 grams of protein (60% of the Daily Value) and only 1 gram of sugar. 

The time is now for the dairy industry to do a better job of communicating not just protein content, but percent Daily Value of complete protein. Offer serving suggestions and recipes on how to get 30 grams (60% Daily Value) at every meal. 
If you need to explore the range of dairy proteins available to formulators to reach these functional levels, link HERE to the July 30, 2025, webinar from the American Dairy Products Institute (ADPI) on the topic. KJ Burrington, vice president of technical development at ADPI, and I, discuss why dairy ingredients are the nutritional stars behind innovative products from around the globe and how you can leverage their benefits in the products you are developing today. 

The Future is Bright For Dairy and Dairy Ingredients. Make It with Dairy.

 

Private-label retailer Aldi now offers Elevation Protein Puffs. Milk protein isolate is the number-one ingredient. Some of the other—but not all--dairy ingredients in the puffs are skim milk, whey protein concentrate and cheese. Each 2.1-ounce pack provides a mere 220 calories and a whopping 42 grams of protein, along with 6 grams of fat, 4 grams of carbohydrates and 2 grams of sugars (none are added sugars). This exemplifies the meaning of a nutrient-dense food. On the backside, the brand calls out the amino acid composition of the product and highlights the branched-chain amino acid (BCAA) content. The BCAAs are associated with lean muscle recovery and development.  



 

Global demand for dairy, meat, poultry and fish is projected to climb steadily over the next decade, driven by rising incomes and urbanization in middle-income countries, according to a new report from the United Nations Food and Agriculture Organization (FAO) and the Organization for Economic Co-operation and Development (OECD). The Agricultural Outlook 2025-2034, which was released July 23, 2025, projects a 6% increase in global per capita consumption of animal-source foods by 2034. The trend is most pronounced in lower middle-income countries, where intake is expected to rise by 24%, far outpacing the global average. To access the report, link HERE.

 

A highlight of the report is a scenario where nourishment improves for all, and at the same time, agricultural emissions are reduced by as much as 7% below current levels by 2034.

“We have the tools to end hunger and boost global food security,” said Mathias Cormann, Secretary-General of the OECD. “Well-coordinated policies are needed to keep global food markets open, while fostering long-term productivity improvements and sustainability in the agriculture sector.”
International trade will remain indispensable to the global agri-food sector, according to the report. And what perfect timing, as the day before this report came out, there finally was some good news to come out of Washington, D.C. 

There’s a new trade framework between the United States and Indonesia that eliminates tariffs on the vast majority of U.S. exports and contains pledges to remove longstanding nontariff barriers affecting American dairy products.

“This looks like it will be a significant win for U.S. dairy,” said Gregg Doud, president and CEO of the National Milk Producers Federation (NMPF). “We are pleased to hear this framework removes roadblocks to trade and will help grow dairy sales in one of the world’s most populous markets.”

Krysta Harden, president and CEO of The U.S. Dairy Export Council (USDEC), said, “(This) announcement is an important step forward in advancing opportunities for U.S. dairy exporters. This deal is poised to strengthen our long-term partnership with Indonesia while giving U.S. dairy companies a better shot at competing fairly. While verification that Indonesia honors its commitments will be necessary, the removal of both tariff and nontariff barriers is precisely what our industry needs to create new momentum for U.S. dairy exports and deeper collaboration with a key Southeast Asian partner.”

The United States exported $246 million in milk powders, whey products, cheese and other dairy ingredients to Indonesia in 2024, making it the seventh largest U.S. dairy export destination. The agreement complements ongoing by NMPF and USDEC to support integration of school milk into Indonesia’s new Free Nutritious Meals program and foster greater collaboration on trade.

There’s also room to do a lot more with dairy in the U.S. For example, domestic commercial use of total milk solids grew by 2.2% from a year ago during March to May, according to a new Dairy Market Report from NMPF and Dairy Management Inc. Check out the table above. You can access the report HERE.

Want to learn more about milk’s inherent nutrient density and versatility? Growing consumer trust in dairy’s “simplicity” and “minimal processing” makes U.S. milk, products made from milk and dairy ingredients ideal for application functional food and beverage innovation. Whether it’s related to protein quality, bioactivity, naturally occurring vitamins and minerals, prebiotic carbohydrates, and/or functional fats, it's time to tell dairy's nutrient density story. Register for a free webinar on this topic taking place July 30, 2025, 1:00pm CDT. Register HERE.

Yours truly, Donna Berry, along with dairy industry veteran and dear friend KJ Burrington, vice president of technical development at American Dairy Products Institute (ADPI), will demonstrate why dairy ingredients are the nutritional stars behind innovative products from around the globe and how you can leverage their benefits in the products you are developing today. If you can’t join us live, be sure to register to gain access to the recording. 

IFT FIRST 2025: An expo that included breaking news, deal making and lots of natural color, along with The Dairy Processor List. Edition 4.

 

The Dairy Processor List is a recurring Friday blog topic as we try to navigate the chaos taking place in Washington, DC. It will highlight the good, the bad and the ugly. Welcome to the fourth edition. 

Great to see so many of you at IFT FIRST. Hope your flights home were not delayed too much because of Wednesday’s storm. I walked into my home just as it began to pour. 
This IFT FIRST was unlike any Institute of Food Technology expo I’ve attended, and I’ve been to more than 30. Regulatory policy was changing—or threatening to be changed—every day of the expo. Nick Praznowski, director of industry analysis at Bader Rutter, sums it up quite nicely. He wrote:

“We’re watching a national food policy spectacle play out in real time. Three highly anticipated announcements affecting all of food production will soon be released. Brands, organizations and advocates are tuned in and anxious to influence the pending policies. Adding to the tension is an administration enthusiastically pressing for a new “healthy” America, fomenting vigorous debate as it pits regulators and agencies against corporate interests, and cabinet members against each other.”

Please link HERE to read the entire article. 

I am not surprised by the recurring themes on the expo floor at IFT FIRST. Nutrient-dense foods for GLP-1 diets dominated the conversation, with protein and fiber teaming up as the perfect marriage for these products.

The other biggie was natural colors, with suppliers of these non-synthetic colors glowing. They have what the food and beverage industry wants. Some exhibitors were even sparkling. Today’s blog sponsor—Lycored—sparkled (using natural colors, of course) to celebrate its 30th anniversary. The company’s coloring capabilities in dairy are showcased throughout this blog. 

On the first day of the expo, FDA approved gardenia (genipin) blue as a natural color, joining the three--galdieria extract blue, butterfly pea flower extract and calcium phosphate—which were approved on May 9, 2025. 

 

 

That same day, Health and Human Services  Secretary Robert F. Kennedy Jr. announced that he wants to expand dairy recommendations in the federal dietary guidelines, which are set to be updated later this year.

“I grew up in a world where milk was the healthiest thing that you could eat,” said Kennedy during a news conference. “There’s a tremendous amount of emerging science that talks about the need for more protein in our diet and more fats in our diet. And there’s no industry that does that better than this industry.”

Also on July 14th, dozens of U.S. ice cream makers pledged to eliminate certified artificial colors from ice cream products made with real milk by Dec. 31, 2027. The commitment represents companies making more than 90% of the ice cream volume sold in the United States. Many commercial ice cream makers have already phased out certified artificial colors and many others are working with suppliers to phase them out. 

This commitment joins a string of other proactive, voluntary efforts by U.S. dairy to bring wholesome, nutritious dairy products with less added sugar and more natural ingredients to consumers in the United States, especially students in school. The dairy industry is also working with schools, nutrition professionals, federal agencies and parents to educate students on the benefits of healthy dairy options in diets to promote positive health outcomes.

The 2025 IFT FIRST ended with an announcement by FDA that it plans to revoke various  food standards after concluding they are obsolete and unnecessary. This includes standards for 18 types of dairy products, including certain milk and cream products, cheeses and related cheese products and frozen desserts.

You can explore the list by linking HERE.

The International Dairy Foods Association has been requesting for many years to remove certain standards, saying a product could be considered misbranded or adulterated if a manufacturer uses a new, innovative technology or ingredient not specified in the law. Dairy foods currently account for about one-third of all standards of identity in the Federal Register. 

I welcome your thoughts on all this action. Hope you recoup after an eventful IFT FIRST and reboot for next week. I can guarantee there will be more chaos.

Here’s What You Can Expect at IFT FIRST this Week, along with The Dairy Processor List. Edition 3.

 

The Dairy Processor List is a recurring Friday blog topic as we try to navigate the chaos taking place in Washington, DC. It will highlight the good, the bad and the ugly. Welcome to the third edition, which covers: IFT FIRST, what’s next in the anti-obesity movement, Texas’ ingredient ban, potential OBBBA implications to the food industry, labor shortages, tariffs and a summary of all the food-related action that took place by FDA during the first 100 days of the current administration.  

It’s finally here: IFT FIRST: Annual Event and Expo.
Welcome to my lovely home city of Chicago. I was born and raised on the northwest side, and now living closer to Wrigley Field. Go Cubs, Go! Bummer that they are away this weekend, as Chicago in the summer is the best. Welcome and enjoy!  

This year’s IFT FIRST expo floor promises to be chaotic, in a good way. It’s my understanding that many ingredient suppliers scrambled this week to better address the madness that continues to come from the nation’s capital. The Lone Star State added to the insanity. Before we get into all of that, here’s what you can definitely expect at IFT FIRST. 

Here’s the deal. Magic weight loss drugs have come a long way since the now-banned, over-the-counter diuretic pills from the ‘80s and ‘90s. (And yes, I was like the majority of teenage girls, a user!) While studies showed they suppressed appetite and sped up metabolism, the side effects, including stroke and heart attack, outweighed the benefits. Some believe that today’s anti-obesity medications (AOMs) are on the same trajectory.

These AOMs trick the body into feeling full by functioning similar to the satiety hormone known as glucagon-like peptide-1, or simply GLP-1. This hormone is naturally made by the small intestine and stimulates insulin production, which in turn lowers blood sugar levels. It also slows down stomach emptying and reduces the levels of hunger hormones.

ATTENDING IFT FIRST? VISIT INGREDION AT BOOTH S1129.

 

Here’s where things get exciting. As experienced firsthand at Vitafoods Europe this past May in Barcelona, GLP-1 is the talk of the food and beverage industry. This will take place in two very different conversations at IFT. The first will be about formulating nutrient-dense foods for those on GLP-1 drugs in order to prevent malnutrition. The other, which is still in its infancy, is about designing foods and beverages to naturally boost GLP-1 hormone production in the body.

To read more about the latter, link HERE to a recent Food Business News article I wrote titled “Can emerging food ingredients compete with GLP-1 medications?” This is a very exciting and emerging space. Since writing the article, I learned about a bar and beverage mix called Supergut. Dairy proteins are a key part of the formulation. 

Lu Ann Williams, global insights director at Innova Market Insights, expects proteins, vitamins and fibers to be the talk of IFT FIRST as they are “nutrients that are easy to understand.”
She also said, “people are very interested in fortified foods again” and “differentiating proteins, as well as blending proteins, is starting to emerge.”

The rest of IFT FIRST will be a lot of conversations with formulators and suppliers scrambling. Because, in case you missed it, Texas Governor Greg Abbott signed Senate Bill 25 on June 22, 2025, requiring warning labels on foods containing 44 additives, including artificial food dyes, chemical preservatives, chemical baking aids and titanium dioxide. Yes, titanium dioxide is back in the clean-label conversation. 

The law reads that any product containing any of the 44 additives must have a label stating: “WARNING: This product contains an ingredient that is not recommended for human consumption by the appropriate authority in Australia, Canada, the European Union, or the United Kingdom.” 

The Washington Post reports that the regulation only applies to food labels “developed or copyrighted” on or after January 1, 2027. This means that companies would only have to include the warning on food labels they’ve redesigned or updated, or are new foods with new labels. 

All 44 additives are now taboo and formulators have likely been directed to get them out of products. Companies that supply these ingredients are not in a good place. 

While many dairy processors have already removed artificial colors (good job!), many may not realize that those baked good ingredients are an issue when it comes to many of the inclusions that go into ice cream, refrigerated desserts and even yogurt side cups. 

Then there’s that One Big Beautiful Bill Act, or OBBBA. It’s anything but beautiful. In fact, many parts of it are quite ugly.

On July 2, 2025, Sameed Khatana, MD, assistant professor of cardiology at the University of Pennsylvania School of Medicine, and senior fellow at the Leonard Davis Institute of Health Economics, along with Nicholas Illenberger, assistant professor with the Department of Population Health Grossman School of Medicine at New York University, wrote a research memo to House Speaker Mike Johnson and Senate Majority Leader John Thune estimating that the loss of SNAP would result in 93,000 premature deaths between now and 2039. 

Simply, “cuts to food and health assistance will make more people hungrier and sicker,” according to Danielle Nierenberg, co-founder of Food Tank. “Parts of the food industry could feel a pinch.”

That’s because SNAP accounts for about 9% of grocery spending, so large corporations could see sales dip especially among packaged food products, according to a Wall Street Journal analysis. You can read more HERE.

“Provisions in the OBBBA that target immigration will likely have disproportionate impacts within the food system,” wrote Nierenberg. “The Act more than triples the budget of Immigration and Customs Enforcement (ICE), with a focus on ramping up detention and deportation of non-citizens. Plus, it revokes SNAP eligibility for some lawful immigrants and levies new taxes on sending money home to families abroad, both of which impact immigrants’ access to self-sufficiency through food and restaurateurship.”

This is also devastating for agriculture labor. In preparation for a tightening of the workforce, a new quarterly report from CoBank’s Knowledge Exchange recommends rural U.S. operations begin to increase their focus on technology to overcome labor availability challenges.

“Barring an unforeseen change in labor force participation rates or immigration policies, the pool of available workers is set to shrink precipitously in the next few years,” said Rob Fox, director of CoBank’s Knowledge Exchange. “The problem will be even more acute in states with lower population growth in the Upper Midwest, Corn Belt and the Central Plains. Increased adoption of technology—namely AI and robotics—will likely be at the core of any strategy to address the oncoming labor squeeze.”

In the past eight months, nearly 2.5 million working-aged people have dropped out of the workforce, the bank reported. And while CoBank said that farmers and ranchers walked away with significant wins from the OBBBA, farm bill program funding took a nearly $200 billion hit.

Then there’s those tariffs. According to a study commissioned by UserTesting and conducted by Talker Research on a total of 4,000 consumers, rising costs driven by tariffs are reshaping how global consumers live, shop and engage with brands. The survey took place between June 4 and June 12, 2025, and included a nationally representative sample of adults (18+) across the United States (n=2,000), Australia (n=1,000) and the United Kingdom (n=1,000).

Tariffs are no longer background noise, they’re triggering real lifestyle changes. Consumers across the globe are actively cutting back:

• 42% are buying fewer products overall
• 27% are switching to generic or store-brand alternatives
• 20% are traveling less

As economic uncertainty stretches on, brands are now navigating an increasingly emotionally charged marketplace, where trust, tone and transparency matter as much as price. Just because “climate-smart (federal) initiatives are either on hold, cancelled or reversed entirely,” according to Nierenberg, brands cannot put their sustainability and transparency initiatives on hold. 

Consumers increasingly expect sustainability, animal welfare, regenerative and non-GMO claims to be verified by a trusted third-party, according to the 2023 Nielsen IQ Label Insight Report. This is something to ask for when talking with exhibitors at IFT FIRST. 

To wrap things up, this press release landed in my inbox yesterday. It’s a statement from Marty Makary, who said that during his first 100 days as FDA Commissioner the agency “embraced gold-standard science, transparency and common sense.” 

WASHINGTON, DC—JULY 10, 2025—As I mark my hundredth day on the job at the FDA, I’m proud to celebrate the agency’s accomplishments in the bipartisan effort to Make America Healthy Again. I came here with big questions: Why does it take ten years for a drug to reach patients? How can we fix America’s  food supply so it is not filled with harmful chemicals and additives? Why are childhood chronic diseases so prevalent? We are taking bold action to address these big, obvious problems, and more, which have been staring at us for years.

The FDA regulates products that account for 20% of all U.S. consumer spending, and our work impacts the lives of every American. Over the past 100 days, we’ve launched dozens of key initiatives across the full range of the FDA’s purview to help make food healthier for children and families, accelerate meaningful cures and treatments, and modernize the agency with transparency, gold-standard science and common sense. 

The food-related highlights include: “Food--Healthier Food for Children” and “Fixing America’s Food Supply.” Here are some specifics. 

• Petroleum-based food dye removal: Took action to phase out petroleum-based synthetic food dyes from the U.S. food supply, which are linked to numerous health risks.
• Improving infant formula: Continued the work of Operation Stork Speed by hosting an expert roundtable on infant formula and exploring new ways to bring additional and healthier options without ingredients like seed oils, added sugars and heavy metals to market.
• Food chemical review: Initiated a robust, transparent review of chemicals currently in the food supply, such as BHT, BHA and ADA; and expedited the review of chemicals currently under review, such as phthalates, propylparaben and titanium dioxide.
• GRAS reform: Exploring rulemaking to require “generally recognized as safe” (GRAS) submissions to FDA to stop industry’s long-standing practice of introducing ingredients into the food supply without FDA knowledge or oversight.
• Natural food dyes: Approved uses of three food colors derived from natural sources: Galdieria extract blue, butterfly pea flower extract and calcium phosphate, and initiated an accelerated the review of other natural alternatives.
• Began revising broken dietary guidelines: Launched the Nutrition Regulatory Science Program in partnership with NIH to better address highly relevant questions for Americans’ health, such as the impact of ultra-processed foods and the effect of certain food additives.
• Defining ultra-processed foods: Will launch FDA/USDA request for data and information to help develop a uniform definition of ultra-processed foods, and industry roundtable, paving the way for additional study and action.

Hope to see many of you at IFT FIRST!