Optimizing Dairy Foods to Stay on Top

My colleague at Food Business News wrote about how U.S. milk production is fueling the global dairy boom. Read more HERE.

It has been a few months since whole milk was approved to be back in schools and dairy foods rose to the top of the inverted food pyramid. Now what? 

Well, with brands from Doritos to Pop Tarts tapping into the power of dairy proteins, it is paramount that dairy processors not rest on their laurels and let others market what rightfully belongs to the dairy industry. 

Think back to the 1990s when the refrigerated orange juice industry started adding calcium and vitamin D to their beverage. Up until then, fluid milk owned the bone health message. When the OJ folks got aggressive with their bone health marketing, dairy processors pouted. That’s about it. That’s when the research should have begun with showing that the dairy matrix makes bone health micronutrients more bioavailable.  

Here’s the deal. Milk, like most foods, provides calories that the body requires to function. Food also contains macronutrients (carbohydrates, fats and proteins) and micronutrients (vitamins and minerals) responsible for critical steps in physiological functions. Scientists are starting to better understand that these nutrients, 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, and it’s all about bioactives, which are molecular compounds that have only recently been discovered.

A food matrix expands beyond traditional nutrition education by showing food is much more than its nutrients on a label and that its physical and chemical properties can offer previously unknown benefits.

“These components work together and are greater than the sum of their parts,” said Kevin Comerford, chief science officer/nutrition consultant, California Dairy Research Foundation. “It’s all about the physical, chemical and molecular interactions in a food.”

About two years ago, the dairy checkoff hosted more than 100 national and international health and wellness experts for a scientific conference addressing the dairy matrix, the concept of exploring the unique nutrient, non-nutrient and molecular compositions of dairy foods. The farmer-funded National Dairy Council (NDC) organized the meeting, titled “Undercover Nutrition: A Symposium Decrypting Food and Dairy Matrix Science.” 

Meeting experts reviewed the state of the science on the food matrix with a deep dive on the latest dairy evidence, including related to why the fat in dairy foods behaves differently, resulting in neutral to beneficial links to reducing risk for heart disease, type 2 diabetes, obesity and high blood pressure. They connected the science to today’s public health needs and emphasized broad collaboration is necessary to translate new nutrition insights into meaningful messaging and resources to improve consumer well-being. These experts continue to explore the power of dairy in order to gain a deeper understanding of dairy’s potential in healthy eating patterns to transform health.

This week Dairy Farmers of America announced the introduction of MULU Cottage Cheese. The cultured dairy product is formulated with a proprietary two-layer whey-and-casein protein system, delivering 18 grams of complete dairy protein per serving—33% more than the leading brand of cottage cheese—with the rich, creamy taste and texture consumers expect from premium dairy. 

Traditional cottage cheese is not only lower in protein (typically 12 to 13 grams per serving), it is also almost entirely casein, a slow-digesting protein. MULU features a two-layer formulation that incorporates fast-acting whey. This unique formulation boosts the protein content and provides both fast and sustained fuel. This combination of whey and casein covers the entire recovery window in a way single-source proteins cannot. No other national cottage cheese brand offers this dual-action protein system.

“MULU represents a meaningful evolution in dairy protein,” said Chris Mohr, an exercise physiologist and performance nutrition expert. “The combination of whey and casein offers immediate amino acid availability along with longer-lasting protein delivery. This dual-action profile is purpose-built for athletes and people leading active lives who are seeking stronger support to help with performance, muscle recovery, satiety and sustained energy.”  

Protein timing and quality both matter, Mohr said. “Foods that combine fast and slow proteins can help provide both immediate support and longer-term nourishment. MULU provides that balance naturally through real dairy.”

MULU is all about protein optimization. 

This week the International Food Information Council (IFIC) shared findings from its recent consumer research titled “IFIC Spotlight Survey: Americans’ Perceptions of Protein Quality & Labeling.” The survey found that while protein continues to dominate how Americans think about healthy eating, yet when it comes to protein quality, consumers are confused. 

Dairy foods marketers need to step up and explain. Products like MULU are progress. 

“Protein isn’t just having a moment. I’s truly shaping how Americans define healthy eating,” said Wendy Reinhardt Kapsak, president and CEO of IFIC. “Our research shows that when consumers hear ‘protein quality,’ they’re not necessarily thinking about amino acids. They’re thinking about taste, health and how a food fits into their daily lives.” 

National dietary guidance is reinforcing the importance of protein variety and intake, bringing concepts like “protein quality” further into the spotlight. 

“Scientifically, protein quality refers to the presence of all nine essential amino acids that are required for human needs, and how efficiently it is digested and used by the body,” said Monica Amburn, vice president-food safety and nutrition at IFIC. “But this research shows that consumers interpret the term more broadly. There’s a disconnect between scientific definitions of protein quality and how consumers interpret it.” 

When Americans think about “high-quality protein,” taste leads the way. Four in ten (40%) say a high-quality protein is one that tastes good, while one-third associate it with protein amount per serving. Many also link quality to broader food attributes, such as being free from additives (29%), natural (28%) or minimally processed (26%). 

Technical indicators—like amino acid composition or scientific validation—are less associated with a “high-quality protein.” When asked about the term “protein quality,” two interpretations rise to the top: overall healthfulness and ability to support muscle health.  

Simple Messages Win on Packaging 

When it comes to food labels, simplicity resonates. Consumers are most drawn to clear, accessible cues like: 

• Total protein content (45%) 
• “Good source of protein” claims (45%) 
• Contribution to daily protein needs (41%)  

More technical information—like amino acid profiles or protein quality scores—appeals to far fewer shoppers. But, there’s an opportunity to change this, and own it!

Notably, “high-quality protein” and “protein supports overall health” are among the most meaningful phrases consumers say influence their choices. Two-thirds of Americans (64%) say they look for front-of-package information, while an even larger share (79%) check details on the back or side of packaging.  

Interestingly, most Americans believe the body uses protein differently depending on the food source. More than seven in 10 (71%) say protein from different foods (e.g., beans, dairy, eggs, meat, seafood or soy) is used differently by the body to some degree. About four in 10 say they definitely believe protein is used differently depending on the source, while 33% believe there may be some differences. Just 16% say the body uses protein the same way regardless of the source, and 13% say they’re unsure.  

“Beliefs about how the body uses protein vary widely,” said Amburn. “The science is nuanced, but that’s exactly where dietitians and health professionals can step in to translate it into clear, personalized guidance.” 

Consumers are clearly interested in protein, but they need context: where it comes from, how much they need, how it fits into their daily lives.  

“People aren’t just asking, ‘How much protein should I eat?’ They are starting to ask, ‘What kind of protein is right for me?’” Reinhardt Kapsak said. “That’s where credible, science-based voices can make a real impact.

That’s you my friends!

Here’s a place to start. The Hartman Group shared this infographic on “Snacking for optimization.” Today’s consumers want snacks that help fuel productivity, maintain focus and power throughout the day. Dairy can do all that and more. It’s all about the dairy matrix. 

These are the dairy matrix facts that need to be communicated. 

1. Full-fat dairy has an optimized fat content. 

• Full-fat dairy has historically been criticized for its saturated fat content. The science now shows us that not all saturated fats are harmful. The dairy matrix modifies how fats interact with the body, reducing potential adverse effects.
• Cheese consumption has been linked to neutral or beneficial effects on heart health.
• Yogurt intake has been associated with a lower risk of hypertension and metabolic disorders.
• Full-fat dairy products also contain bioactive compounds, such as milk fat globule membrane, which may help reduce inflammation and support cardiovascular health.

2. Dairy foods have optimized bone health nutrients. 

• Many people associate calcium with strong bones, but calcium alone is not enough. Bone health relies on the synergy between calcium, vitamin D, phosphorus and high-quality proteins, which are all naturally present in dairy.

3. Fermented dairy foods are optimal for gut health. 

• Beneficial bacteria enhance digestion and reduce symptoms of lactose intolerance. They improve gut microbiome balance. Gut health is emerging as a core pillar of wellbeing. It is linked to digestion, energy, immunity and even mood.

4. Dairy foods are inherently optimal for enhancing satiety. 

• Dairy proteins and fats contribute to long-lasting satiety. This helps regulate appetite and prevent overeating. 
• Whey proteins have been shown to stimulate the production of hormones like GLP-1, which promote a feeling of fullness. Who needs a shot or a pill? Have a glass of whole milk. 
• Studies show that individuals who consume dairy as part of a balanced diet tend to maintain healthier body weights than those who avoid dairy.

It’s time to start communicating the power of the dairy matrix. The dairy matrix supports the importance of whole foods over isolated nutrients. It is not just a concept. It is the key to unlocking the full potential of food as Mother Nature intended. (Moms know best!)