In case you have not heard, California is getting ready to ban artificial food colors in its schools. The California Assembly voted to pass California Assembly Bill (AB) 2316, named the California School Food Safety Act, on Aug. 29, 2024. The bill is waiting for Governor Gavin Newsom to sign it into law. Once passed, the legislation would go into effect Dec. 31, 2027. It will make it illegal for public schools to offer food to children that contain any of six artificial dyes--red 40, yellow 5, yellow 6, blue 1, blue 2 and green 3--due to their potential developmental and behavioral harms to children.
“Consumers everywhere are voicing a clear preference for naturally derived rather than artificial colors and are craving a return to more wholesome foods and beverages,” according to Caroline Schroeder, head of global marketing at Lycored, today’s blog sponsor. “We’re excited for customers, scientists and food experts to meet their new best friend: ResilientRed BF.”
This naturally derived lycopene-based red shade is sourced from tomatoes and ideal for ultra-high temperature (UHT) pasteurized dairy and plant-based beverages. It provides resiliency and stability across pH, light and heat extremes, and offers a viscosity for easier flowability. For more information, link HERE or on the banner ad.
Think strawberry milk served in schools, especially in California. Think refreshing, healthful-aging beverages for women.
As someone who does not care for chocolate, I’ve always opted for strawberry flavor, when available. Now, with cocoa prices expected to remain out of control until way into 2026, food and beverage companies are getting creative with local flavors and domestically grown crops. This is apparent in what the dairy and alt-dairy industries are experiencing this autumn.
Check out these two adult-centric dairy beverages from Thailand. Mary Anne Dairy Products Co., Ltd. offers lactose-free UHT M Milk Rose Black Tea. Each 180-milliter refrigerated carton contains 110 calories, 2.5 grams of fat, 6 grams of protein, 2 grams of fiber and 5 grams of sugar, none of which are added sugars. The product is also fortified with bone-building vitamins and minerals.
I.P. One Co., Ltd., also known as Innovate Passionately, has two new shelf-stable milk beverages also designed for healthy aging. Details on these products will come Monday as a Daily Dose of Dairy.
Formulating for healthy aging is a growing segment, and dairy has a prominent role in it, as protein, calcium and vitamin D are paramount to preserving lean muscle. Dairy proteins have been proven to reduce sarcopenia, which is aged-related loss of muscle mass and strength.
In case you missed this Daily Dose of Dairy earlier in the week, The Collective has a new range of functional yogurt pouches for on-the-go adults. The six varieties all contain live and active cultures. They also feature different functional ingredients to address specific health and wellness occasions. Each 130-gram pouch contains less than 100 calories.
Gut Feel is a vanilla-flavored, no-added-sugar kefir yogurt that contains billions of live cultures (14 strains) and is a source of fiber.
Immunity is cherry and acai Greek-style yogurt that is high in vitamins C and D.
Invigorate is passion fruit yogurt with and energy-boosting ginseng. It provides vitamin D and calcium.
Kickstart blends British oats and whole grains with blueberry and raspberry natural yogurt. It is high in vitamin D and a source of fiber.
Restore features apple and kiwi flavors along with spirulina, a source of additional protein. The yogurt is high in vitamin D and a source of calcium for muscle repair.
Uplift is a peach and raspberry Greek-style yoghurt. There’s also a dairy-free peach and vanilla version.
“Yogurt is the ideal snack, as it is inherently nutritious, healthy and tasty, but its traditional pot format means it is quite inconvenient to eat beyond the four walls of your home,” says Tor Hunt-Taylor, marketing director. “And with so many offerings lacking in flavor or full of artificial ingredients, yogurt often gets a bad reputation for being boring. It was time to bring something completely new to market and breathe fresh life into the category.”
Let’s jump back to school, specifically foodservice at colleges and universities across the country. Chartwells Higher Education, a recognized leader in contract food management, has once again identified the top-five food trends for the upcoming fall semester that are set to make waves in campus dining. The number-one trend: Cottage Cheese.
“Cottage cheese is making a comeback as a versatile protein source, finding its way into a variety of dishes from breakfast bowls to queso dips,” according to Joe Labombarda, senior vice president of culinary. “Its high protein content and adaptability make it a go-to option for students looking to fuel their day. Chartwells’ test kitchen is experimenting with several related recipes to deploy on campuses this year, including a homemade high-protein ranch dip and hearty cottage cheese wraps.”
Chef Sarah Bodner, research and development executive chef at Chartwells Higher Education,” adds, “Our latest survey of over 72,000 students shows protein and international flavors are among the top priorities for today’s college students. Foods like cottage cheese offer students a versatile, high-protein option that can easily be incorporated into different dishes throughout the day.”
Dairy foods marketers need to up their game with cottage cheese, both in schools and retail. Germany’s Karwendel-Werke Huber GmbH & Co. KG, for example, markets Exquisa Cottage Cheese in convenient 200-gram containers. The key here is the that the company boldly labels the product as “High Protein.”
The reality is that contrary to what is often reported in mainstream media, dairy is thriving in today’s market. As consumers become more health-conscious, they are rediscovering the nutritional benefits of dairy, such as high-quality protein, calcium and vitamins that support overall health. Here are three brands known for their innovation within the category.
We may as well start with cottage cheese. Since acquiring the Breakstone’s brand—among other cheese brands—from Kraft Heinz, Lactalis Group has been busy with designers to update packaging. The contemporary twist on Breakstone’s cottage cheese emphasizes the brand’s rich heritage with an emphasis on modern ways of enjoying the cultured dairy food.
Clio Snacks has been all about snacks since its inception in 2015 when the company introduced Americans to refrigerated, grab-and-go Greek yogurt bars dipped in chocolatey coating. The brand’s most recent innovation is Mini Greek Yogurt Bars Dipped in Yogurt in strawberry banana and mixed berry varieties. The bite-sized snack bars are made with whole milk Greek yogurt and real fruit.
“This product reflects our commitment to providing great-tasting, better-for-you, grab-and-go snacks so consumers don’t have to compromise between taste, nutrition and convenience,” said John McGuckin, CEO of Clio Snacks.
Over the past two years, Clio has increased its grocery store presence in the U.DS. by 83%. Clio products are now available at more than 150 colleges and universities, with expectations to double before the end of 2024. Clio also has a strong presence across multiple airports and a new vending partnership due to the formation of an internal food service team. Expanding its footprint internationally, Clio has launched three products in more than 500 locations across Canada this year.
Clio resonates with consumers because of its better-for-you halo that includes the benefits of Greek yogurt, such as protein and probiotics, as well as the portability that makes it a convenient snack, according to the company’s founder Sergey Konchakovskiy. He created the product in an effort to get his children to eat more nourishing snacks.
Maple Hill has redesigned its packaging, too. The 100% grass-fed, organic dairy brand is focusing on its 100% regenerative farming practices with its small family farms. The messaging is all about dairy that’s better for you, the cow, the land and the farmer.
The dairy category is experiencing a surge in innovation, with new and exciting products that cater to diverse tastes and dietary needs. Keeping the label clean and simple is an important strategy moving forward.
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