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.