(pictured) Colostrum as a dairy ingredient was a much-discussed topic at The American Dairy Products Institute’s 2026 Annual Conference this week in Chicago. Just so happens, the world’s first Colostrum Soda debuted this week by ARMRA. At the center of every can is a whole food ingredient packed with over 400 bioactive nutrients, according to the company. The colostrum is sourced from grass-fed cows and preserved using the company’s proprietary technology to maintain the integrity and potency of the bioactives.
ARMRA Colostrum Soda is not positioned as a swap for traditional soda. The brand wants consumers to rethink what a beverage can actually do for the body. The soda comes in four innovative flavors to convey the uniqueness of the beverage and communicate its healthful halo. Flavor are Huckleberry, Pear Ginger, Pomelo Basil and Spicy Lime. A 12-pack commands $49.99 on the company’s website. A retail rollout is expected this year, according to the company.
“Colostrum is the original source code for human biology,” said Sarah Rahal, founder and CEO. “With ARMRA Colostrum Soda, we are translating that into a format people already love, without diluting its purpose. This is how we expand access while staying true to the science.”
The American Dairy Products Institute (ADPI) hosted its 2026 Annual Conference this week in my hometown, Chicago. More than 1,000 registered attendees from across the dairy ingredients industry experienced a vibrant, high-energy environment where the message of “Make it with Dairy” was loud and strong.
The conference delivered a robust lineup of expert speakers and timely sessions covering critical industry topics, including market trends, innovation, processing advancements and regulatory insights. The group was energized, a reflection of strong industry momentum and ADPI’s forward-looking vision.
This week I also had the opportunity to sit down and talk with Ian O’Neil, director of consumer intelligence at Rubix Foods, a full-service product development house with end-to-end manufacturing capabilities. They blend culinary creativity, food science and consumer intelligence to fuel innovation for the industry’s most exciting, high-momentum brands and categories. O’Neil said dairy is a huge focus right now.
“We’re seeing strong momentum driven by how well dairy delivers at the intersection of comfort and function, offering familiarity and indulgence, while also supporting growing demand for benefits like protein, energy and gut health,” he said.
“For a long time, the farmer was the hero in food. Then things changed about 15 years ago when science started leading the way,” said O’Neill. “We’re back to the farmer. It’s not a rejection of science, but it’s all about putting trust in things one understands on food labels.”
Prior to science taking the lead over farmers, dairy processors played in very specific lanes, according to O’Neill. Butter was butter. Milk was milk.
Today’s farmers are not like the farmers of yesteryear. They want to see innovation. They also support science-backed innovation. It’s as if the industry has gone full circle and everything today is pointing at dairy as the food to fuel the future.
“Different forms of dairy are emerging,” said O’Neill. “A few areas we’re watching closely include compound butters. In foodservice, they are high-impact, low-lift platforms.”
Flavored butters deliver bold flavor and premium cues with minimal operational lift, with about one in five consumers wanting to see more on menus, according to Rubix, Menu Concepts + Cravings survey, 2025. What consumers try in foodservice, they want in retail. With social media, that is happening faster now than ever before.
“Versatility is driving adoption. Compound butters are showing up across categories as spreads, melts, finishes and inclusions, reinforcing their role as a flexible, cross-functional flavor system,” said O’Neill.
“A single butter base can flex across formats, from seafood finishing and toasted buns to breakfast sandwiches and back-of-house builds, driving both efficiency and creativity.”
He also said beverage is a platform for high-level momentum, and dairy is helping this happen. Overall, dairy is uniquely positioned to deliver on comfort, craveability and functionality all at once.
“Creamy beverages are the new ‘snack-tivity,’” he said. “Dairy is fueling refreshers, cold foams and dirty sodas as beverages become small, affordable indulgences.”
According to Rubix research, 28% of consumers said they are interested in seeing creamy beverages on fast-food restaurant menus. The beverages they want to see creamy versions of include coffee (41%), soda (30%) and lemonade (26%). Meanwhile, one in four consumers said they would pay to upgrade beverages with flavored creamers, whipped toppings or foams.
O’Neill confirmed that cheese is one of the most loved dairy categories. We already knew that. But what he said is that the industry really needs to tap into the potential of cheese spreads. This is already starting to happen in foodservice, where cheese spreads, rather than slices of cheese, are being used in wraps to hold all the ingredients together, as well as on top of burgers.
Cheese spreads are uniquely poised to function as a condiment. We’re not talking the orange sauce pumped out of a dispenser at a convenience store for nacho dipping. (That and a Big Gulp back in my university days sufficed as dinner more often than not.)
“Cheese spreads are quickly emerging as one of the most versatile and flavor-forward platforms,” said O’Neill. “From dips to sandwich spreads to burger toppers and even stuffed appetizers, the same cheese spread can flex across dayparts and menu sections, unlocking both efficiency and creativity. That versatility means instant sandwich upgrades, easy limited-time-offering flavor swaps and incremental add-on revenue without adding complexity.”
And of course, this transfers to retail packaged goods. The category has already seen growth fueled by myriad pimiento cheese spreads in the market. These are upscale condiments sold at a premium price.
“The consumer demand is there,” said O’Neill. “Nearly half of consumers told us they want to see cheese spreads on burgers (45%), with strong interest extending to chicken sandwiches (41%) and breakfast sandwiches (44%). While classics like pimento cheese continue to be popular, the real opportunity is in pushing the boundaries with more flavor-forward builds. Think chili crisp cheddar or whipped feta. These concepts deliver both familiarity and discovery in one bite.”
He also said there’s a lot going on in texture-driven innovation and feel-good food. Consumers believe it is OK to indulge. When it can be done mindfully—with clean and simple dairy foods—all the better.
“Creamy textures continue to signal indulgence, quality and nostalgia for today’s consumer,” said O’Neill. “Consumers, especially younger generations, are increasingly drawn to creamy formats, with nearly a third expressing interest in them.
“Consumers are also prioritizing benefits that support how they feel,” said O’Neill. “Fifty-eight percent told us they are motivated by energy-boosting foods and beverages, 40% of consumers are motivated by gut health benefits and 48% of consumers are drawn to high-protein claims and are even willing to pay more for products that deliver on that protein benefit.”
Going forward, research and development teams should be exploring “protein-plus” innovations. This will be the future of active nutrition.
“Stacking functional benefits is gaining traction beyond just protein or fiber,” concluded O’Neill. “For example, combining a morning caffeine boost with added protein delivers a more personalized and optimized benefit for consumers.”
Starbucks is a great example of this. They are stacking multiple trends into a single, scalable platform with their Protein Cold Foam. It delivers on creamy texture, functional benefits and customization all at once, adding around 15 to 18 grams of protein to a beverage in a format that still feels indulgent and is part of their morning routine.
Happy May Day!
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