Happy New Year! It’s been a few weeks since I blogged, as the year kicked off with a trip to Tampa to watch the Illini (my alma mater) play (and lose) in a Bowl game. That was quickly followed with going to Orange County to speak at the inaugural “Coffee, Tea and Creamers: The Art and Science of Milk in Beverages” short course at Chapman University. This was one of a number of programs from the Dairy Business Innovation Initiative Pacific Coast Coalition funded by USDA-AMS, in collaboration with the California Dairy Innovation Center. And then there was the Winter Fancy Food Show this week in Las Vegas.
The two industry events confirmed that startups and entrepreneurs are embracing dairy to make everything from milk tea boba to high-protein snacking cheesecakes to culinary-inspired butters. Link HERE to my Food Business News dairy-focused overview and slide show from the Winter Fancy Food Show. (The Bowl trip reminded me I am getting too old to day drink at an outdoor sports event.)
Let’s kick start this year with what I believe will be the two most important attributes to market in dairy foods this coming year. They are probiotics and protein.
Here’s some great news. After nearly three years of shifting priorities, the dairy industry is starting to prioritize new product development and innovation again, according to Cypress Research, Kansas City, Mo. Probiotics and protein are the two most important ingredient trends for those who participated in this confidential survey of U.S. dairy processors on behalf of Dairy Processing.
I will assist with discussing findings from this survey during a free webinar on Feb. 8, 2023. Link HERE to register.