Are Your Brands Ready for the Nutrition Revolution?

Want to learn more about the Nutrition Revolution? Plan to attend the International Dairy Foods Association’s Ice Cream & Cultured Innovation Conference on April 14 to 15 in Naples, Fla. I am kicking off the conference with a session on how the global dairy industry is evolving at a rapid pace to stay relevant in the current Nutrition Revolution. There is a lot to learn from countries that are on the cutting-edge of dairy product innovation, including marketing cultured dairy and frozen desserts that play in the personalized nutrition space. This includes dairy products designed for life stage, day parts and more. With these products, packaging also plays an important role to deliver sufficient doses of beneficial nutrients. And, of course, health and wellness includes little treats and tasty luxuries that feed the mind and bring joy. This session will explore innovations from around the world and how brands are keeping cultured dairy and frozen desserts relevant to today’s curious and mindful consumers.

You can learn more about the IDFA’s Ice Cream & Cultured Innovation Conference HERE.

Protein continues to be a big part of the buzz in the Nutrition Revolution, but other nutrients and functional ingredients are gaining traction. Brands need to be proactive and not let the protein insanity currently taking place dilute the power of high-quality, complete protein in a nutrient-dense product. 

 

Some things are just wrong. One of them is new Doritos Protein tortilla style chips with 10 grams of protein per one ounce serving. The dairy protein casein is the first ingredient listed on labels. The new chips also have no artificial colors or flavors. Utz is doing it too with its new protein-fortified packaged salty snack. 

The Kraft Heinz Company is late to the game with its new Kraft Mac & Cheese PowerMac that debuted this week. (Protein-packed cheesy pasta has been around for more than a decade. Think Muscle Mac.) One serving of PowerMac, when prepared according to directions, delivers 17 grams of protein and 6 grams of fiber per serving. 

Scott Dicker, senior director-head of research and insights, SPINS, who spoke a few weeks ago at Natural Products Expo West in Anaheim, Calif., said that we have not hit peak protein, yet. He is correct. Expect to see more protein-enhanced foods that are just wrong in the coming months.

If MAHA has any influence over what protein foods have staying power, and which ones will not get shelving space this time next year, we will see REAL foods stay and ultra-processed foods pitched. But that will only happen if younger generations buy into MAHA. 

SPINS data shows that inherently protein-rich foods, such as cottage cheese, eggs, yogurt and protein powders are in the top-10 dollar growth categories for total store sales; but these sales are coming from older consumers. Younger generations are currently buying into protein-fortified everything. 

Dicker also said fiber will not be the next protein. This is likely because current research suggests that while there are some potential negative long-term side effects of overconsuming protein, they are not as immediate as the negative effects of consuming too much fiber in a single day. This will keep protein in the spotlight for the near future. 

Protein is currently associated with guilt-free consumption. Its addition to junk foods like Doritos gives people permission to “cheat.”

Historically food trends focused on eliminating or reducing. Protein is different. It is not subtractive. It is additive. It is also associated with power, strength and satiety.

Dicker does caution those brands that are just adding protein to give consumers what they want. Protein addition should be thoughtful and make sense. 

Smart protein choices support the trend in foods that may help you live a better, longer life. Indeed, longevity has become a popular topic in recent years, as people search for ways to add years to their lives. With March being National Nutrition Month, let’s explore the nutrition revolution we are in the midst of. 

While people may want to live longer, living healthily during those years is imperative. According to an editorial titled “Nutrition for Healthy Longevity,” which was published in the September 2025 issue of The Journal of Nutrition, Health & Aging, consumers have shifted their focus from “living longer” to “living better for a longer time,” which is aging healthier. The piece reports that nutrition is a core lifestyle factor that has been shown to play a role in all intrinsic capacity, therefore contributing to health longevity.

The April 2025 issue of the Journal of Internal Medicine featured a study titled “Diet strategies for promoting healthy aging and longevity.” Researchers stated that combining a healthy diet with other lifestyle factors could extend disease-free life expectancies by eight to 10 years. They estimate that worldwide, there are 11 million premature deaths annually that are attributed to unhealthy diet factors, such as high sodium and trans-fat, and low fruits, vegetables, nuts and omega-3 fatty acids. The report found that if people adhere to all five of their recommended low-risk factors, it could potentially prolong life by 14 years for females and 12 years for males. The low-risk factors include never smoking, maintaining a normal weight, doing at least 30 minutes per day of moderate to vigorous physical activity, moderate alcohol intake and eating a high-quality diet.

A high-quality diet is not protein-fortified chips. It’s nutrient-dense, high-in-protein foods, such as dairy, meat and eggs.  

“What’s encouraging is that longevity nutrition is not about restriction or perfection," said Jennifer Scherer, registered dietitian, medical exercise specialist and owner of Fredericksburg Fitness Studio. “As a registered dietitian and studio owner working largely with adults over 50, I see every day how returning to simple, minimally processed foods can dramatically improve health span, not just lifespan.”

“It’s about building meals around foods that your great-grandmother would recognize: vegetables, fruits, beans, nuts, intact grains and thoughtfully sourced proteins,” she said.

Applications Now Open for Second Annual Midwest Dairy Accelerator, Seeking Next Generation of Dairy Innovation 

Midwest dairy, in partnership with VentueFuel, is launching its second annual Accelerator, which is designed to accelerate the next generation of dairy-forward entrepreneurs, Applications are now open and will be reviewed on a rolling basis through May 5, 2026, at 11:59 pm CST.

The program provides mentorship, industry connections and resources to help startups grow innovative businesses with real dairy at the core. The 10-week hybrid accelerator program will connect six early-stage, revenue-generating companies of products using Midwest dairy as a prominent ingredient with top dairy, food and consumer packaged goods industry leaders to fast-track growth through expert mentorship, tailored commercialization support and strategic guidance. 

Participants will receive professionally created brand assets, including video commercials and sales materials, gain media exposure, and connect with buyers, investors and innovation leaders. Startups will refine their pitch with 1:1 support and showcase their product at a final pitch event, on September 16, 2026, in Minneapolis, where a panel of judges will award up to $30,000 worth of total value prizes, including one grand prize winner to receive a prize of $20,000, and a finalist to receive $10,000. To be eligible, companies must have a safe, working product prototype that has been reviewed under USDA oversight.

“The future of dairy depends on our commitment to innovation and our recognition of the vital role entrepreneurs play in driving the industry forward,” said Corey Scott, CEO of Midwest Dairy.

Interested entrepreneurs are invited to RSVP HERE for a virtual information session on April 28, 2026, at 9:00 am CST to learn more about the program, areas of interest and the application process.

Expo West Exhibitors “Made It with Dairy.”

 

The new U.S. Dietary Guidelines emphasize eating whole foods and avoiding products considered ultra-processed; however, the latter remains an undefined term in the U.S. These recommendations align with the trend towards foods made with real, understandable ingredients. With dairy now at the top of the inverted food pyramid, dairy ingredient suppliers anticipate growing interest in brands formulating everything from snack foods to heat-and-eat entrees to premium desserts with “real dairy” and flagging so on packages.  

To read more about what dairy ingredient suppliers are saying, link HERE to an article I wrote for Food Business News on the topic. 

Real dairy—as whole foods, such as cheese, ice cream, milk and yogurt—were everywhere at Natural Products Expo West 2026, which was held March 3 to 6 in Anaheim, California. Real dairy ingredients were also featured in all types of new product introductions. 

The American Dairy Products Institute Make it with Dairy initiative has been promoting the use of dairy ingredients in food and beverage applications for the past few years. It clearly has paid off, as shown by the recent innovations showcased at Expo West. To learn more about Make it with Dairy, link HERE.

To learn more about the dairy ingredients business and meet with suppliers, plan to attend ADPI’s Annual Conference in Chicago this April 26 to 28. Get the details HERE. 

Here are some of the many new products from Expo West that feature dairy ingredients.

“Lose the junk, not the flavor” is the tagline for Junkless Protein Bars from Junkless Foods. They are made without any “junk.” They feature only clean, simple, wholesome ingredients, with the first ingredient being: Protein Blend (whey protein isolate, milk protein isolate and calcium caseinate). Other dairy ingredients in the bars include yogurt powder, whole milk powder and crisps made with whey protein isolate and whey protein concentrate. 

Healthee’s soon-to-roll-out Protein & Fiber beverage is being marketed as a GLP-1 support drink. The no-added-sugar shelf-stable canned beverage provides 20 grams of protein (from micellular casein, for long-term satiety) and 10 grams of fiber. Flavors are Chocolate, Sea Salt Caramel and Vanilla. 

In case you missed Monday’s Daily Dose of Dairy, Muscle Milk is now being made with real complete cows’ milk. The new Muscle Milk PRO series from PepsiCo features ultra-filtered milk as the first ingredient. The shelf-stable beverages come in prisma boxes and plastic bottles and flag “high-quality protein” and “sustains healthy muscles.” Three protein contents per container are available: 42, 33 and 26 grams. The drinks are also described as clean label, as they contain no artificial flavor or sweeteners and no added colors. They are sweetened with stevia. 

On Tuesday, Zen Protein Pudding was featured as a Daily Dose of Dairy. The new refrigerated dairy desserts feature milk protein concentrate as the first ingredient. Milk and cream are also part of the formulation. One 6-ounce cup contains 20 grams of protein. 

Legendary Foods (opening image) packs almost every dairy ingredient imaginable into its new line of Protein Pasta cups. The first ingredient is: Dairy Protein Blend (milk protein, casein, milk protein concentrate and whey protein isolate). Other ingredients include cheese, cream, butter, buttermilk, milkfat and nonfat dry milk. 

Protein Pop is growing its canned beverage range with sparkling Protein Pop Plus. The zero-sugar carbonated drink provides 30 grams of a clear protein blend of whey and bovine collagen per 12-ounce can. The product is described as supporting muscle growth and retention, and being highly satiating. Flavors are Citrus, Mango Peach and Orange Cream. The new line joins the original non-carbonated Protein Pop line that delivers 22 grams of whey protein isolate per can. Flavors are: Blue Raspberry, Peach, Pina Colada and Watermelon. 

Designer Wellness is adding caffeine to its shelf-stable dairy protein and fruit smoothies. Each 4.2-ounce Energy Smoothie pouch provides 100 milligrams of caffeine and 5 grams of protein from whey protein isolate. Varieties are Blue Raspberry, Fruit Punch and Strawberry Watermelon. 

Refrezz is a line of shelf-stable canned postbiotic beverages. The beverage is designed to help one relax and recharge, and it supports improved immunity. It is crafted with the power of two scientifically researched postbiotics, CP2305 and L-92, which deliver benefits through inactivated bacterial strains and bioactive compounds. The wellness sodas contain less than 1 gram of protein per serving, which comes from the nonfat dry milk used in the formulation. 

A shout out to Dairy Management Inc., a U.S. nonprofit organization that promotes and markets dairy products and is funded primarily by dairy farmers through the checkoff program. DMI’s booth, located next to the California Milk Marketing Board’s booth, gave dairy a huge presence in the North Hall in the Hot New Products section. The organization also hosted an educational session titled “What Consumers Really Want and Emerging Ways to Deliver It.”

Here are some functional food concepts created by DMI and its partners. The innovations were fueled by products in the marketplace and address four booming functional needs: beauty, muscles, nutrition and sleep.  

Expo West 2026: Dairy Owned the Show

 

Everything old is new again! That includes milk’s rise to fame, again. This magazine cover of NFM Natural Foods Merchandiser, a publication of New Hope Media, the organizers of Natural Products Expo West, which is wrapping up its 45th installment in Anaheim, California, features the billboard from the first Natural Foods Expo in 1981. Notice the “Time for Milk” call out on the signage. 

Once again, it is time for milk. 

Dairy owned Expo West 2026. Dairy processors and brands were bold, big and everywhere. Dairy proteins, often coupled with fiber, and frequently in products marketed to GLP-1 users, could be found in in every aisle.

Today’s blog sponsor—BENEO—showcased its many ingredient solutions for GLP-1 food and beverage formulations. See what the company has to offer HERE.

The new dairy products showcased in the exhibition will be featured over the next month as a Daily Dose of Dairy. But here’s a sneak peek: Muscle Milk now is made with real complete cows’ milk, specifically it is made with ultra-filtered milk. (Learn more this Monday.) 

The brand hosted sunrise yoga on Thursday where samples were available. I talked about the use of real milk, and the rep said, “It’s what our customers want. They like the taste better, and it’s no longer gritty!” Go Milk, Go!

The “winning” dairy product--in my eyes—at Expo West came from a company that started out as a manufacturer of vegan frozen meals. It’s Tattooed Chef, a former plant-based frozen food brand focused on nostalgic innovation. The company filed for bankruptcy in 2023, and since was acquired by Planted Ventures, a vertically integrated manufacturer of private-label frozen entrees, bowls, vegetables and more. Now it is reinventing itself. 

Tattooed Chef shined with its new line of first-to-market frozen Cottage Cheese Crust Pizza. That’s right, pizza with a cottage cheese crust, which allows for a gluten-free claim and a decent dose of protein per serving. 

The pizza comes in four varieties, with an entire pizza containing 840 to 960 calories and 40 to 47 grams of protein, depending on variety. 

Varieties are Bianca (white sauce rather than traditional red), Killer Bee (hot honey), Spicy Vodka (the sauce) and Four Cheese. The latter is technically five cheese, as the cottage cheese crust is topped with mozzarella, provolone, cheddar and an aged white cheese.   

The pizza is amazing!!! From the ingredient legend, it would appear that the crust is made with a proprietary blend of cottage cheese, rice flour, brown rice flour, egg white and yeast, meaning it is leavened. Congrats to Tattooed Chef!

(pictured: Ice Cream for Bears has new frozen novelties.)

(pictured: Clover Sonoma is entering new dairy categories and will be a full-service dairy brand this spring.)

(pictured: Dairy Farmers of America showcased its numerous new products, including high-protein milks under its many fresh and UHT milk brands.) 

A shout out to Dairy Management Inc., a U.S. nonprofit organization that promotes and markets dairy products and is funded primarily by dairy farmers through the checkoff program. DMI’s booth, located next to the California Milk Marketing Board’s booth, gave dairy a huge presence in the North Hall in the Hot New Products section. The organization also hosted an educational session titled “What Consumers Really Want and Emerging Ways to Deliver It.”

DMI is out to re-establish dairy nutrition leadership through product innovation that modernizes dairy’s health and wellness benefits. DMI’s Health & Wellness playbook can assist. The Innovation Center for U.S. Dairy conducted research that identified 37 health conditions that consumers are actively managing. These were clustered together to create eight demand moments. These demand moments were then evaluated and scored based on level of science, dollar sales opportunities, openness to dairy and existing consumer dissatisfaction. 

(pictured: Protein Pints was one of many dairy protein ice creams at the show.)

The playbook dives deeper into four of the demand moments, providing finished product concepts and approaches to marketing the product to different demographics. I cannot give it all away in this space but can share that the top-four demand moments represent more than a $150 billion market opportunity. 

They are, in order of valuation:

• Growth and Performance (conditions addressed include bone health, energy, hydration and physical/athletic performance)
• Healthy Heart and Weight (conditions addressed include heart health, metabolic health and weight management)
• System Supercharge (conditions addressed include digestive health, general health and joint health/mobility)
• Mental and Emotional Health and Wellness (conditions addressed include cognition, fast-acting energy and mindfulness)

(pictured: In case you missed Wednesday's Daily Dose of Dairy, Organic Valley now has a line of pasture-raised higher protein milks. The product was sampled in the plaza every day, as well as at the co-op's booth.)

(pictured: Goodles, the higher-protein pasta meal, continues to make dairy a key component of its products. I had a little fun in a life-sized bowl of mac and cheese-shaped pillows.)

Earlier this week, the dairy checkoff unveiled Dairy Does More, a national marketing communications platform to help grow demand by reshaping how consumers think about dairy foods. The DMI initiative brings to life the Undeniably Dairy brand in a contemporary way and reflects a long-term strategy to strengthen dairy’s role in modern lifestyles.

“This is about reigniting relevance for dairy and unlocking new growth by helping consumers see our products in a whole new light,” said Aris Georgiadis, senior vice president of marketing communications for DMI. “Most people already love dairy for its taste. Now we’re showing them all the other benefits dairy provides and why it deserves a bigger role in their everyday lives.

“At its core, Dairy Does More aims to disrupt what Georgiadis describes as consumer “tunnel vision,” or the narrow ways people sometimes think about food categories.

“Consumers often put food into fixed boxes,” Georgiadis said. “Milk is for kids. Yogurt is for breakfast. Cheese is for dinner. Our job is to break that pattern and expand how people see dairy. If they only think of milk as something for kids, how do we broaden their horizons? If yogurt is only for breakfast, how do we help them see it as a snack, a recovery food or something that pairs with meals?”

Dairy Does More launched nationally March 2 with a new tagline, “So Many Reasons for Dairy.” It is supported by three 30-second digital video spots, social media activations and in-market programs. State and regional checkoff teams will have opportunities to leverage campaign elements in their social and marketplace programs. 

The creative tone is bold, fun, lighthearted and informed, reinforcing dairy’s role as both a trusted nutrition source and a joyful part of everyday life. The goal is to have consumers see dairy’s familiar benefits paired with the unexpected, highlighting dairy’s versatility, functionality and emotional appeal while giving consumers new reasons to enjoy it throughout the day.

“We’re showing young athletes there’s more to dairy beyond protein, showing parents there are incredible mind-boosting benefits beyond calcium and engaging teenage foodies by talking about nutrition in a way that feels authentic to them,” Georgiadis said. “By pairing an obvious benefit with a surprise benefit, we can disrupt that tunnel vision and inspire new behaviors.”

A key objective of Dairy Does More is to increase dairy use by adding new consumption occasions. Despite dairy’s strong presence in American diets, most consumers still fall short of the recommended three daily servings. This goal carries strong appeal to farmers.

“This campaign is about building value for farmers and importers by strengthening dairy’s place in consumers’ lives,” said Marilyn Hershey, Pennsylvania dairy farmer and chair of DMI. “When people understand all that dairy does for their health, performance and everyday enjoyment, they’re more likely to choose dairy more often. That demand ultimately supports farm families across the country.”

“We want to be an undeniable and delicious part of people’s lives,” Georgiadis said. “We are the dairy experts, but we never want to be preachy or arrogant. Our role is to be a trusted, joyful voice that makes dairy nutrition approachable and enjoyable.”

For information about how the dairy checkoff is driving sales and building trust, link HERE.

The BENEO team is also HERE to help.