tag:blogger.com,1999:blog-23619182411328633642024-03-17T20:00:12.770-07:00Berry on DairyDonna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.comBlogger546125tag:blogger.com,1999:blog-2361918241132863364.post-10728359227842095902024-03-15T12:16:00.000-07:002024-03-15T12:16:24.017-07:00Expo West 2024: Ten observations for all food industry professionals and five for the dairy industry<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubaP1ibfbkPoy3P22GzqrmfHXNaMq1esAZ4q-LHqWwvZXoxYNo4Yh78p6exZJrwl7MeYSprSfocK0P13VfRjY7ZI55K8vFIIDwIAn4o2tPd0u3M6d9dsD1lhMbZ15yyHYaKb-QYQyl6ysutapCN7dSzV8AizeYMFh-15dPeSSNyiJ4xeIA0TzJ4h_0gU/s557/DB%20at%20expo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="493" data-original-width="557" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubaP1ibfbkPoy3P22GzqrmfHXNaMq1esAZ4q-LHqWwvZXoxYNo4Yh78p6exZJrwl7MeYSprSfocK0P13VfRjY7ZI55K8vFIIDwIAn4o2tPd0u3M6d9dsD1lhMbZ15yyHYaKb-QYQyl6ysutapCN7dSzV8AizeYMFh-15dPeSSNyiJ4xeIA0TzJ4h_0gU/w400-h354/DB%20at%20expo.jpg" width="400" /></a></div><p></p><p>The global consumer wellness market is estimated to be valued at $1.8 trillion by McKinsey. The company’s latest Future of Wellness research surveyed more than 5,000 consumers across China, the United Kingdom and the United States. Many of those wellness products were on display—many made their debut—this week at Natural Products Expo West in Anaheim, Calif. </p><p><b>Observation #1: </b>Just because you can make it, does not mean you should. </p><p>McKinsey reports that the global consumer wellness market is no stranger to fads, which can sometimes surface with limited clinical research or credibility. That is true of about half of the new products that debuted at Expo. </p><p>“Today, consumers are no longer simply trying out these wellness trends and hoping for the best, but rather asking, ‘What does the science say?,’” according to the McKinsey report. </p><p>You can download the whitepaper <a href="https://www.mckinsey.com/industries/consumer-packaged-goods/our-insights/the-trends-defining-the-1-point-8-trillion-dollar-global-wellness-market-in-2024?cid=omcknsl-eml-nsl--mck-ext-----&hlkid=b6bd9b6eb40d426d8d38733831b404ce&hctky=11467499&hdpid=ae1a0e3d-b8fc-429f-a223-d1a755cf7f95#" target="_blank">HERE</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.iddba.org/iddba-show/about/registration" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0kiujWZVNIDEYHemNiEQtBZUHw0f5e5CdHp0qT6gghOn5c14KJC491culJFGWLTw1tfFDZneIUn150Ez8jPEuJP8pH0h7g4diKO8-m0YbMvVKF_9gp-uKylwIBEI26bHnOB4-zY16CHjmeuMloY-MfOirB_puIInRk7USte_LwEdgFEpcgbOV04baRY/w640-h80/iddba%20banner.gif" width="640" /></a></div><br /><div><br /></div><div><div>McKinsey estimates that the wellness market reached $480 billion in the U.S., growing at 5% to 10% per year, with 82% of U.S. consumers now considering wellness a top or important priority in their everyday lives.</div><div><br /></div><div><b>Observation #2:</b> The “supposedly” better-for-you beverage business is out of control, with the majority of products targeted to Gen Z and millennials. And back to observation #1, just because you can put all that stuff into a can or bottle, does not mean you should. Further, most of that “stuff” is not backed by science. </div><div><br /></div><div>McKinsey reports that Gen Z and millennial consumers are now purchasing more wellness products and services than older generations. These products are targeted to health, sleep, nutrition, fitness, appearance and mindfulness.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtM8LteW7TJfJ44FWDkd-_6WB4YIM0PDQKbmnHeD2m1SwQyBNqqZzDE6eQLjrVrcnqgeySolGC_5Hh6lJkykWxhoQ87t9NKKoBkM0RvQQnarS-mXtB0pPry1QO1W1ivE5updKHoH3UyeTEi-5BGe8BnJ9gBfC5KhkqBINMd-APGGZsIKRQQ4tkEJDXkTk/s557/courtyard.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="449" data-original-width="557" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtM8LteW7TJfJ44FWDkd-_6WB4YIM0PDQKbmnHeD2m1SwQyBNqqZzDE6eQLjrVrcnqgeySolGC_5Hh6lJkykWxhoQ87t9NKKoBkM0RvQQnarS-mXtB0pPry1QO1W1ivE5updKHoH3UyeTEi-5BGe8BnJ9gBfC5KhkqBINMd-APGGZsIKRQQ4tkEJDXkTk/w400-h323/courtyard.jpg" width="400" /></a></div><br /><div><div>The <a href="https://www.mckinsey.com/industries/consumer-packaged-goods/our-insights/the-trends-defining-the-1-point-8-trillion-dollar-global-wellness-market-in-2024?cid=omcknsl-eml-nsl--mck-ext-----&hlkid=b6bd9b6eb40d426d8d38733831b404ce&hctky=11467499&hdpid=ae1a0e3d-b8fc-429f-a223-d1a755cf7f95#" target="_blank">WHITE PAPER</a> provides demographic data. </div><div><br /></div><div><b>Observation #3:</b> While beverages may be big for Gen Z and millennials, snacks are big for older consumers, with many designed for healthy aging.</div><div> </div><div>McKinsey agrees. Demand for products and services that support healthy aging and longevity is on the rise.</div><div><br /></div><div><b>Observation #4:</b> Products designed for varied “times” of life for women is booming, too. </div><div><br /></div><div>There were beverages, snacks and supplements for pregnancy and post-partum, and for all four stages of menopause: pre-, peri-, the long pauses, and the post.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMdwnCnMRHjS0Spq_cQloRyzH3P3z9q9_3T0P3452gw2v2mdpKsVvb-5A2zS6lc4NxuOazkZcm-OndaSZUJLOa8PmfLy6mEEKdwlF1KLDxn25A9EQ68bneO8gMbg45lRoRyCaPWAR3T1eLWShfWB2FqhLEOMlMN8nLtRUkR7LHG96lWOAjNUSe_6ubXU/s400/DD%203%2013%20lifeway%20shot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="152" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMdwnCnMRHjS0Spq_cQloRyzH3P3z9q9_3T0P3452gw2v2mdpKsVvb-5A2zS6lc4NxuOazkZcm-OndaSZUJLOa8PmfLy6mEEKdwlF1KLDxn25A9EQ68bneO8gMbg45lRoRyCaPWAR3T1eLWShfWB2FqhLEOMlMN8nLtRUkR7LHG96lWOAjNUSe_6ubXU/w153-h400/DD%203%2013%20lifeway%20shot.jpg" width="153" /></a></div>McKinsey reports that women’s health has historically been underserved and underfunded. That is changing. But again, science matters, and many of the products at Expo were not backed by peer-reviewed research.</div><div><br /></div><div><b>Observation #5:</b> There’s real fear of the Ozempic factor by food and beverage companies. </div><div>Thus, as a result, there’s more marketing at weight management and changing bad eating habits once the weight-loss pill subscription runs out. </div><div><br /></div><div>McKinsey research shows that weight management is top of mind for consumers in the U.S., with nearly one in three adults reporting that they struggle with obesity. Three out of five U.S. consumers in the McKinsey survey said they are currently trying to lose weight.</div></div><br /><div><b>Observation #6:</b> Gut health is mainstream and it’s going to continue to grow. Probiotics, prebiotics, postbiotics and all types of funky fermented foods were everywhere…and in all shapes and forms. Of course there were plenty of gut-friendly (or so they claimed) beverages and snacks, but there were also condiments, cookies and even bread. Think kimchi, kombucha and yogurt. </div><div><div><br /></div><div>My favorite fermented innovation was snacking almonds. There was also a new sour dough pasta. The product was not necessarily playing in the gut healthy space, but was riding the fermented/ cultured flavor trend. </div><div>McKinsey reports that more than 80% of consumers in China, the United Kingdom and the United States consider gut health to be important, and over 50% anticipate making it a higher priority in the next two to three years.</div><div><br /></div><div>The remaining four observations are: </div><div><b>Observation #7:</b> Kids’ foods and beverages are hot, hot, hot. Even during inflationary times, parents are willing to spend more on only the best for their kiddos. </div><div><br /></div><div><b>Observation #8:</b> Banana is becoming the new coconut. It’s being promoted for potassium content, hydration and, most importantly, affordability and reliable supply chains. </div><div><br /></div><div><b>Observation #9:</b> Protein remains a talking point, with “complete” and “quality” protein messaging become more dominant in the plant-based space. This means that real meat, real dairy and real eggs need to up their game with marketing protein. </div><div><br /></div><div><b>Observation #10:</b> Real meat, real dairy and real eggs were everywhere. They came with organic, regenerative agriculture or other sustainable claims. And, these claims were backed with numbers, something many of the plant-based products are not able to do because of the large number of ingredients in the formulations. Simple labels makes it easier to make sustainability claims. </div><div><br /></div><div><b>Let’s Talk Dairy. </b></div></div><div><br /></div><div><div><b>Dairy Observation #1:</b> Danone North America was noticeably missing from the show. All other key natural and organic dairy players were there and shining! There were also a number of new players proudly displaying their innovations containing real dairy. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTSdqhBSMNz_L_Rf33D9RZv1yl3ekSWImibNM9bgjbUUKdKSroVsn0reB7Fvat2-RLVWzFI7_70-DyPd6aGSXTyOi24siAdf8HJIKxWrEtQDDzM7rSxwhkBdpEYo0NNLaJxFKtyrojJFngyuwwpll1exaPhzS6MC4hkmHTY6XBs_6c70dwGNCn5VDwc4/s557/once%20upon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="557" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTSdqhBSMNz_L_Rf33D9RZv1yl3ekSWImibNM9bgjbUUKdKSroVsn0reB7Fvat2-RLVWzFI7_70-DyPd6aGSXTyOi24siAdf8HJIKxWrEtQDDzM7rSxwhkBdpEYo0NNLaJxFKtyrojJFngyuwwpll1exaPhzS6MC4hkmHTY6XBs_6c70dwGNCn5VDwc4/w640-h482/once%20upon.jpg" width="640" /></a></div><br /><div><br /></div><div>Here’s one of my favorites. Once Upon a Farm, a childhood nutrition company, is entering the dairy category with real dairy! The company is launching organic A2/A2 Whole Milk Shakes. Available in three flavors—Banana Crème, Strawberry Crème and Triple Berry--these organic whole milk shakes are made with farm-fresh fruits and veggies, A2/A2 organic whole milk and no added sugar. These sippable shakes use organic A2/A2 grass-based whole milk sourced from Alexandre Family Farm. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvj8mTpcCHr-DZ6xtwjCXEe6eWWqBJKpsrqVUayWiXUBlox0dwDBwf3lff0YBl2Z025-wCBEh9f8TYFQEwSdsbzU0mV72A9fhVzlTXgcUt1uzv7lYKgvoGyGWKyaP7zbxhEDmAi-Rl1rbXD8oCdrgXbtZOpZFuJ351A__ISE-835XSvQcRpHqoFraY2Nw/s557/one%20puffs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="557" data-original-width="356" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvj8mTpcCHr-DZ6xtwjCXEe6eWWqBJKpsrqVUayWiXUBlox0dwDBwf3lff0YBl2Z025-wCBEh9f8TYFQEwSdsbzU0mV72A9fhVzlTXgcUt1uzv7lYKgvoGyGWKyaP7zbxhEDmAi-Rl1rbXD8oCdrgXbtZOpZFuJ351A__ISE-835XSvQcRpHqoFraY2Nw/s320/one%20puffs.jpg" width="205" /></a></div>In addition, Once Upon a Farm will release a second product line in its dairy portfolio--Whole Milk Smoothies—this spring. Varieties are Banana Berry Blast, Mango Pear-adise and Orange Squeeze. The whole milk smoothies compliment the brand’s existing Dairy-Free Smoothie line. </div><div><br /></div><div>“At Once Upon a Farm, we are committed to maximizing nutrition for our customers, little and big,” says Jennifer Garner, co-founder and chief brand officer. (Yes, it’s the actress.) “This announcement is so exciting we are dancing in the barn. We are launching scrumptious, sumptuous, A2/A2 Whole Milk Shakes, in partnership with Alexandre Family Farms. You asked and boy, are we excited to share with you.”</div></div><div><br /></div><div><b>Dairy Observation #2:</b> There were way too many alt-milk brands. Might there be a correlation between Danone pulling two of its plant-based milks (Silk Nextmilk and So Delicious Dairy Free Wondermilk) from the U.S. and not being at Expo? </div><div><br /></div><div>Plant-based dairy marketer Miyoko’s had scaled down its booth size and Daiya, likely the leader in the alt-dairy products with its many varied offerings, was also notably not at Expo. Could it be because:</div><div><br /></div><div><b><i>“We’ve seen the pendulum go from alt-dairy back to real dairy, but it has to be clean label,” said Julie Smolyansky, personal friend, amazing woman and CEO of Lifeway Foods. </i></b></div><div><br /></div><div>The company will be modifying its product portfolio to give consumers what they want. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoJgZHwLHMkz2v3egZBdw3SeMKKZU3l2UU-LYfTxuBUu4kGgmnlA05z2JLcKFK50paKse_6-jrJAbvUwqGOiyzHIefFcyFvoCm8tTwCM5NEH4ip0GaLzg5bubgawj_0nuOLOF5O26eSxgV2mv1pM33GviRt3qmYdFYxtUOXGK5xUbEvx9jc-BGxGmCq8/s557/pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="535" data-original-width="557" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoJgZHwLHMkz2v3egZBdw3SeMKKZU3l2UU-LYfTxuBUu4kGgmnlA05z2JLcKFK50paKse_6-jrJAbvUwqGOiyzHIefFcyFvoCm8tTwCM5NEH4ip0GaLzg5bubgawj_0nuOLOF5O26eSxgV2mv1pM33GviRt3qmYdFYxtUOXGK5xUbEvx9jc-BGxGmCq8/s320/pizza.jpg" width="320" /></a></div><div><b>Dairy Observation #3:</b> Salty snacks with dairy flavor profiles and featuring dairy proteins continues to proliferate. </div><div><div><br /></div><div><b>Dairy Observation #4:</b> Ditto with prepared foods, in particular pizza. Nothing beats the melt of real cheese. </div></div><div><br /></div><div><div><b>Dairy Observation #5:</b> Dairy innovation was alive and thriving at Expo. New products will be featured over the next few weeks as a Daily Dose of Dairy. Butter innovations were numerous, and came from the U.S., Ireland, New Zealand and more. There was a kefir with collagen and fruit and veggie yogurt pouches for adults. Canned Vietnamese coffee made with sweetened condensed milk was available from many domestic beverage manufacturers and importers. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKPKYvemHT0U_iCOVzJz6J4dcia5bPT3AWKuPpBtZsZdUrmJCpmmLNv13Y1M900eNdFY_JrtFo64OqZZsBCSASszZkNC2CeHGsHrUybrD4jENs8Z-ZfS3j_rUy0DuyCslm-8fBVwJUrGUtY536B4udFje2j8QgnUOclfw-GTIzTERAEaTatrKCyvkl6E/s557/dmi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="557" data-original-width="330" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKPKYvemHT0U_iCOVzJz6J4dcia5bPT3AWKuPpBtZsZdUrmJCpmmLNv13Y1M900eNdFY_JrtFo64OqZZsBCSASszZkNC2CeHGsHrUybrD4jENs8Z-ZfS3j_rUy0DuyCslm-8fBVwJUrGUtY536B4udFje2j8QgnUOclfw-GTIzTERAEaTatrKCyvkl6E/s320/dmi.jpg" width="190" /></a></div>And, this is why it’s important to walk up and down every aisle and take it all in. That last aisle—5700—of Hall E, a half dozen or so booths away from me exiting Expo for the year, there was Alamance Foods. I got a sneak peek and taste of the company’s new whipped cream cheese. Wowza. It was amazing. </div></div><div><br /></div><div>Put Expo West 2025 on your calendar. Dairy will likely have a stronger presence next year thanks to efforts by Dairy Management Inc., at this year’s show. The checkoff-funded organization debuted its new innovation tool geared toward assisting dairy entrepreneurs. The program—Innovate with Dairy--is designed to be a one-stop shop for anyone seeking information about the innovation process. The tool gives entrepreneurs access to more than 250 vetted dairy resources, including many leading researchers and professors who comprise the checkoff-founded Dairy Foods Research Centers network. </div><div><br /></div><div>The DMI team met with dairy innovators at Expo West and hosted a seminar about Innovate with Dairy. Four companies--Amazing Ice Cream, Darigold, Fiscalini Farmstead and Spare Tonic—were hosted by DMI in an Undeniably Dairy booth. Their products were also displayed in two innovation cabinets. To learn more about Innovate with Dairy, link <a href="https://innovatewithdairy.com/" target="_blank">HERE</a>.</div><div><br /></div><div>Also, plan to attend <a href="https://www.iddba.org/iddba-show/about/registration" target="_blank">IDDBA in Houston this June.</a> See you there!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.iddba.org/iddba-show/about/registration" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0kiujWZVNIDEYHemNiEQtBZUHw0f5e5CdHp0qT6gghOn5c14KJC491culJFGWLTw1tfFDZneIUn150Ez8jPEuJP8pH0h7g4diKO8-m0YbMvVKF_9gp-uKylwIBEI26bHnOB4-zY16CHjmeuMloY-MfOirB_puIInRk7USte_LwEdgFEpcgbOV04baRY/w640-h80/iddba%20banner.gif" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-49568997884501830772024-03-08T05:17:00.000-08:002024-03-08T05:17:06.975-08:00What You Need to Know About the New Qualified Health Claim for Yogurt: And why it should be used judiciously<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75vic2F7204_UjWmXCinfJjGu6p1G-_t23ZZqbqAq6r1K-Lo9WIKAFPzWOhyjpQ3fJy8FiaLwqw_1V5Oz6npR8WQ-syIH5a7CeeKlYyBPm8P2qo278kX5s2kuuATfGPlFITFKpy24RvBTMajDJrqDx2t7Zwsf07bnlZaXudt4LQNZxUxbogusxJKGU68/s476/Greek%20Youghurt_High%20source%20chr%20hansen.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="476" data-original-width="357" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg75vic2F7204_UjWmXCinfJjGu6p1G-_t23ZZqbqAq6r1K-Lo9WIKAFPzWOhyjpQ3fJy8FiaLwqw_1V5Oz6npR8WQ-syIH5a7CeeKlYyBPm8P2qo278kX5s2kuuATfGPlFITFKpy24RvBTMajDJrqDx2t7Zwsf07bnlZaXudt4LQNZxUxbogusxJKGU68/w300-h400/Greek%20Youghurt_High%20source%20chr%20hansen.jpg" width="300" /></a></div><p></p><p>As many of us were ending our work week seven days ago, we were surprised that FDA announced the first-ever qualified health claim for yogurt. It was in response to a petition submitted by Danone North America nearly five years ago. During this time, FDA reviewed the existing research on yogurt and type 2 diabetes, which included data from more than 300,000 individuals, and found including yogurt in the typical American diet could have a benefit to public health.</p><p>I agree. Yogurt is a nutrient-dense food. It is packed with high-quality, complete protein. It contains many vitamins and minerals, and today, most yogurts also include beneficial bacteria. But, not all yogurts are created equal, especially when it comes to added sugars. The latter has already generated a lot of criticism regarding the approval of the claim and its use. After all, added sugar intake has been linked to obesity, which is turn is associated with type 2 diabetes, among other health concerns. </p><p>Two versions of the new claim were permitted by FDA. They are: “Eating yogurt regularly (at least three servings per week) may reduce the risk of type 2 diabetes, according to limited scientific evidence” and “Eating yogurt regularly may reduce the risk of type 2 diabetes. FDA has concluded there is limited information supporting this claim.” </p><p>Diabetes is one of the top 10 causes of death in the U.S., impacting more than 37 million Americans with 1.4 million new cases diagnosed every year. Trust me, I know. My husband of 25 years died this past June from type 1 diabetes-related ailments. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.batorysmartboards.com/innovation/?utm_source=daily-dose-of-dairy&utm_medium=displayad&utm_campaign=innovation-dairy&utm_content=displayad-728x90-animated-banner" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-T__NQW82s7e-Ilm7or0GW54EwYnjXZTgbdkph3DoVeXgclTi_0TA5-faoQirNTwvDcvL9C9wxqGAYYxFxa3u7Rv6FDyUJGhHOyUnzFz31wb73WRA06poSsNpk2t3GWIkeR50Ks0pDYeXAFOyjy8MsaVEmyvK8gkZmWWMomm9bdyOKCgM1Ysk1LML70/w640-h80/728x90_InnovationsDairy_Banner.gif" width="640" /></a></div><br /><p><br /></p><p>The overwhelming majority of annual new diabetes cases in the U.S. are type 2, not type 1. Type 2 can often be managed with lifestyle changes, such as being more active and eating nutrient-rich foods. Based on this new qualified health claim, yogurt could be one of those foods. But what about the sugar? </p><div><div>Well, CNN took note of this. The news outlet interviewed Marion Nestle, the Paulette Goddard Professor of Nutrition, Food Studies and Public Health, Emerita, at New York University, who is a very vocal critique of processed foods and added sugars. </div><div>She told CNN, “Why would any sensible person think that all you have to do to prevent type 2 diabetes is eat 2 cups of yogurt a week? All we can hope is that the yogurt is at least unsweetened, but since it’s really hard to find unsweetened yogurt, this is telling people who want to avoid type 2 diabetes that sweetened yogurts are good for them.”</div><div><br /></div><div>Read the CNN article <a href="https://www.cnn.com/2024/03/01/health/yogurt-type-2-diabetes-fda-limited-claim-wellness/index.html" target="_blank">HERE</a>. </div></div><div><br /></div><div><div>Here’s what you need to understand about qualified health claims (QHC). These QHCs are supported by scientific evidence, but do not meet the more rigorous “significant scientific agreement” standard required for an authorized health claim. To ensure that these claims are not misleading, they must be accompanied by a disclaimer or other qualifying language to accurately communicate to consumers the level of scientific evidence supporting the claim.</div><div><br /></div><div>Qualified health claims have only been allowed by FDA for dietary supplements since 2000 and for food since 2002. They are also rarely announced, reports CNN. “In the past decade, only 10 foods have been allowed to be sold with such claims, including high-flavonol cocoa powder for reduced risk of cardiovascular disease, and certain cranberry products for lowered odds of recurrent urinary tract infections among women.”</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVnf_L0F_6zY5oL4Rua6dWA9wsu5UBT5q6eMhUtnBuUpWbq9KXHXVgiMAqBvz2p47eZoGH7p1sySrDWfJ3p-GolnnJCISOyMTPQGgXDFvFXMyM4SjaHHa-wXF9kCIFGg8Cc8q-ELnTBjgdhFIgvH-JXLYaOFQDcqjs2OjqYaBhDrFbH460E3oS5Fo9-Y/s800/blog%2011%209i%20magic%20mirror.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="531" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVnf_L0F_6zY5oL4Rua6dWA9wsu5UBT5q6eMhUtnBuUpWbq9KXHXVgiMAqBvz2p47eZoGH7p1sySrDWfJ3p-GolnnJCISOyMTPQGgXDFvFXMyM4SjaHHa-wXF9kCIFGg8Cc8q-ELnTBjgdhFIgvH-JXLYaOFQDcqjs2OjqYaBhDrFbH460E3oS5Fo9-Y/w265-h400/blog%2011%209i%20magic%20mirror.jpg" width="265" /></a></div><br /><div><div><b>The Fine Print</b></div><div>Halfway through the March 1, 2024, letter in response to Docket No. FDA-2019-P-1594, which can be accessed <a href="https://www.fda.gov/media/176608/download?attachment" target="_blank">HERE</a>, we learn that FDA warns that the new claim should not be used on yogurts that contain specified maximum levels (to make any health claim) for total fat, saturated fat, cholesterol and sodium in accordance with 21 CFR 101.14(a)(4). FDA also states that this should not be an issue, as yogurt generally does not exceed these levels. </div></div><div><br /></div><div><div>But, FDA also states that the agency has not set a disqualifying nutrient level for added sugars. So, the amount of sugar or added sugar in yogurt currently does not impact use of the claim. </div><div><br /></div><div>In the claim’s defense, the credible scientific evidence found a statistically significant association between risk reduction of type 2 diabetes and yogurt as a food, rather than any single nutrient or compound in yogurt, and irrespective of fat or sugar content. </div><div><br /></div><div>Still, FDA recognized that use of the qualified health claim on yogurts that contain a significant amount of added sugars could contribute empty calories to the diet. The Dietary Guidelines for Americans, 2020-2025 recommend limiting added sugars to less than 10% of total calories and note that added sugars account, on average, for almost 270 calories, or more than 13% of total calories per day in the U.S. population. </div><div><br /></div><div>Please be smart when using this claim. Yogurt is such a powerful superfood, we don’t want this claim to tarnish its healthful reputation. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIfEaB4XmodvD9CaIhYtGOR9Ay6wBGCBnjFgMmiFpIsuh59WLa5X1hWVPjZRdmfJ37uHBwumWSENRwqwladuXOqHb1pDdVj21xvOwYmLqZytoM6WWy3tqiVBGHtPcGYLSKG_Ub-HY7isrozLxMkCj85fVaR17TUkGJUaWdgl6XxSsIoFohgoyOn6gALw/s345/LAC-Seal.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="128" data-original-width="345" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSIfEaB4XmodvD9CaIhYtGOR9Ay6wBGCBnjFgMmiFpIsuh59WLa5X1hWVPjZRdmfJ37uHBwumWSENRwqwladuXOqHb1pDdVj21xvOwYmLqZytoM6WWy3tqiVBGHtPcGYLSKG_Ub-HY7isrozLxMkCj85fVaR17TUkGJUaWdgl6XxSsIoFohgoyOn6gALw/s320/LAC-Seal.png" width="320" /></a></div><br /></div><div>Here’s a better approach to communicate its power. </div><div><br /></div><div>To help consumers better identify yogurt, frozen yogurt and other cultured dairy products containing live and active yogurt cultures, the International Dairy Foods Association (IDFA) is relaunching its Live & Active Cultures (LAC) Seal for manufacturers. IDFA’s LAC Seal is the only widely recognized, independent verification that a dairy product contains significant levels of live and active yogurt cultures. Recently, IDFA updated the policies and guidelines around use of the LAC Seal and is broadening the availability of the logo to the full yogurt and cultured dairy products industry. </div></div><div><br /></div><div>“If your company manufactures yogurt or other cultured dairy products—such as frozen yogurt and kefir—and you are interested in using the LAC Seal on your products, IDFA is now making it easier than ever to obtain the seal for use on product packaging and labels, demonstrating to consumers and other customers that your products contain valuable live and active yogurt cultures,” said John Allan, IDFA vice president of regulatory affairs and administrator of the IDFA’s LAC Seal program. “The LAC Seal is the best way to reach consumers with this unique health and wellness attribute.” </div><div><br /></div><div>I agree. </div><div><br /></div><div>The LAC Seal is a voluntary certification available to all manufacturers of yogurt and cultured dairy products whose products contain at least 100 million cultures per gram, which is 10 times higher than the minimum levels required by FDA. The LAC Seal can also be used for frozen yogurt that contains at least 10 million cultures per gram at the time of manufacture.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cHmo3ghAznVC-W2K9CvuQF3-0exjVEfOgsO9rpOLbSYj_LhJ9r9Bb6MMBGLQUa53DRggM1lqfdmFW3hngjpxF9qlvIWHNCpqjqDUnImtqyJMpOPa0fGTUclJF5zDTorVyV7eTagVPIBhQ3odmpNMRbYW9oOWjr1C0q7_nujxdtANepYMwAs3l17tEXk/s1213/Pages%20from%20IFIC-2023-Food-Health-Report.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="755" data-original-width="1213" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9cHmo3ghAznVC-W2K9CvuQF3-0exjVEfOgsO9rpOLbSYj_LhJ9r9Bb6MMBGLQUa53DRggM1lqfdmFW3hngjpxF9qlvIWHNCpqjqDUnImtqyJMpOPa0fGTUclJF5zDTorVyV7eTagVPIBhQ3odmpNMRbYW9oOWjr1C0q7_nujxdtANepYMwAs3l17tEXk/w400-h249/Pages%20from%20IFIC-2023-Food-Health-Report.jpg" width="400" /></a></div></div><div><br /></div><div>When it comes to yogurt and similar cultured dairy products, the words “live and active cultures” are persuasive. Two-thirds (67%) of those who have at least heard of live and active cultures believe that a product containing them is better for them, according to 2021 consumer research from the International Food Information Council (IFIC). The 2023 Food and Health Survey from IFIC showed that nearly one in three (32%) consumers seek out foods that provide digestive health/gut health benefits. This is up from 25% in 2021. </div><div><br /></div><div>The words “live and active cultures” refer to the living organisms—in this case the bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus—which convert pasteurized milk to yogurt and other cultured dairy products during fermentation. This fermentation process is what creates yogurt, with its unique taste, texture and healthful attributes. This includes gut health. Live and active cultures also help break down lactose in milk, assisting people who have trouble breaking down lactose so they can eat yogurt without digestive discomfort. Live and active cultures also include probiotic bacteria, which are recognized as providing the host a healthful benefit. </div><div><br /></div><div>Please proceed with caution with the qualified health claim. Consider adding the LAC Seal, as well as promoting yogurt’s nutrient density. The latter is a concept that research shows resonates with younger consumers. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.batorysmartboards.com/innovation/?utm_source=daily-dose-of-dairy&utm_medium=displayad&utm_campaign=innovation-dairy&utm_content=displayad-728x90-animated-banner" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs-T__NQW82s7e-Ilm7or0GW54EwYnjXZTgbdkph3DoVeXgclTi_0TA5-faoQirNTwvDcvL9C9wxqGAYYxFxa3u7Rv6FDyUJGhHOyUnzFz31wb73WRA06poSsNpk2t3GWIkeR50Ks0pDYeXAFOyjy8MsaVEmyvK8gkZmWWMomm9bdyOKCgM1Ysk1LML70/w640-h80/728x90_InnovationsDairy_Banner.gif" width="640" /></a></div><br />Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-19537298682581702782024-02-29T13:24:00.000-08:002024-02-29T13:28:06.451-08:00It’s Time to Innovate with Dairy: There’s a New Tool for That!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKK5tTy7WDfbJhQWZem6Afs4AOormfk0NBM8eLzPfOnGrW29SIq58M09u3r6hpClGLSVuzf7Ua6Hh3DVJaflgkx6IYacMWTfCe6G7YO2Bh7aajRgxfRN1pEY7g374V9dj6l-N0MUDJIfeQWc0tIGWFz2cFaCc2uDbiNTkfqa60M3bGEucX3EW7jcc6P0/s557/cookie%20wild.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="466" data-original-width="557" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKK5tTy7WDfbJhQWZem6Afs4AOormfk0NBM8eLzPfOnGrW29SIq58M09u3r6hpClGLSVuzf7Ua6Hh3DVJaflgkx6IYacMWTfCe6G7YO2Bh7aajRgxfRN1pEY7g374V9dj6l-N0MUDJIfeQWc0tIGWFz2cFaCc2uDbiNTkfqa60M3bGEucX3EW7jcc6P0/w400-h335/cookie%20wild.png" width="400" /></a></div><p></p><p><i><b><span style="font-size: medium;"><br /></span></b></i></p><p><i><b><span>Cookie Wild is a unique spin on an ice cream bar. The new concept from Amazing Ice Cream consists of a chocolate-coated wafer cookie layered with chocolate fudge and premium ice cream, which is fully enrobed in a chocolate coating. What makes it stand out is the proprietary technology that keeps the cookie crunchy. Amazing Ice Cream will sample its bar at Expo West. </span></b></i></p><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div><div><br /></div><div>Dairy Management Inc. is using Expo West to debut its new innovation tool geared toward assisting dairy entrepreneurs. The program—<a href="https://innovatewithdairy.com/" target="_blank">Innovate with Dairy</a>--is made possible through the national dairy checkoff program. </div><div><br /></div><div><a href="https://innovatewithdairy.com/" target="_blank">Innovate with Dairy</a> is designed to be a one-stop shop for anyone seeking information about the innovation process. The tool gives entrepreneurs access to more than 250 vetted dairy resources, including many leading researchers and professors who comprise the checkoff-founded Dairy Foods Research Centers network. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.synergytaste.com/insights/5-trends-to-watch-2024-ice-cream/?utm_source=daily-dose-of-dairy&utm_medium=displayad&utm_campaign=5-trends-in-ice-cream&utm_content=displayad-728x90-animated-banner" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikYiT5t7gjRIxJv0hC2t2eWlj8fgHxmnFOAxVynESUxDHh89-coTJuIotErV9LcIGxXPsQ5q2ls25yRw2fxJgYPRCHKe0K56D_fYMcr-HIN5FixnYKJBMfeaE69S_TNFWQIT2D_BKzdrqTX4Px1SDH9dqaQ332R5XmFXkM2qst4z8Hg5VyY0hrU5naW4/w640-h80/728x90_Synergy_5TrendsIceCream_animated_banner%20(002)_edited-1.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div>The tool helps identify high-growth health and wellness opportunities, along with attracting, stimulating and securing investment and talent in health and wellness science, technology and product innovation, according to Marla Buerk, executive vice president of innovation at DMI.</div><div><br /></div><div>The tool is divided into three phases featuring tutorials that help entrepreneurs. </div><div><br /></div><div><u>Phase 1. Idea development:</u> identifying the growth opportunity and developing the idea. This phase includes guidance on assessing technical and financial feasibilities.</div><div><br /></div><div><u>Phase 2. Product development:</u> developing the product, its name and what you need from a trademarking standpoint. There is assistance on package structure, graphics and finalizing the financial assessment.</div><div><br /></div><div><u>Phase 3. Product launch:</u> taking the product to market with a promotional and financing plan. This includes ideas and templates on how to approach investors and eventually monitor market results.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0EZu7G3fojXHsqibcWNQxfcRZgYr3xdVWN37g0LYtBphpt5Z96wKSvmfcHyZuuo4UAV3Nd9sMdQcpyQK4OS9HKRqlc22qtBDWbE2fPrPxgopGx0ABVfp3P9GU6Ae5aUZih-YYlMg2y0dnbOLYM7g8trmO8hpX16JGcEi2HfKvnWd2YLiLL3idpyJ3gA/s557/DMI%20at%20expo%20west.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="331" data-original-width="557" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0EZu7G3fojXHsqibcWNQxfcRZgYr3xdVWN37g0LYtBphpt5Z96wKSvmfcHyZuuo4UAV3Nd9sMdQcpyQK4OS9HKRqlc22qtBDWbE2fPrPxgopGx0ABVfp3P9GU6Ae5aUZih-YYlMg2y0dnbOLYM7g8trmO8hpX16JGcEi2HfKvnWd2YLiLL3idpyJ3gA/w400-h238/DMI%20at%20expo%20west.png" width="400" /></a></div><div>The DMI team wants to meet with dairy innovators at Natural Products Expo West in March to share insights about the tool and the dairy industry. Amazing Ice Cream is one of four innovative dairy companies that DMI is hosting at Expo West. The others are:</div><div><br /></div><div>Darigold is debuting Darigold Belle Creamers (dairy-based, lactose-free creamers made with only five simple ingredients and no oils or fillers) and sampling Darigold FIT (lactose free, ultra filtered milk with more protein and less sugar than regular milk). </div><div><br /></div><div>Fiscalini Farmstead is a sustainable fourth-generation dairy farm that makes handcrafted cheeses.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwI1IjE1936oBwqd0ARtl48ZSf7LqSwM2uJaeaBNb3MQWUeKoczr_NtZfaWKmIblsJL-O2KMHCtGJ1AoyWNKmNtKe7ZCdOYZzUg0Q94-hY84G7txwcfjbAr342DkU9WmpEpk1iUt-CWhQhb3Pd4rYx2-Vkm4VuoKsW6Pb1UVff3Q-3tF-AD-GBS-vJto/s396/DD%201%2010%20darigold%20belle%20creamer.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="362" data-original-width="396" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwI1IjE1936oBwqd0ARtl48ZSf7LqSwM2uJaeaBNb3MQWUeKoczr_NtZfaWKmIblsJL-O2KMHCtGJ1AoyWNKmNtKe7ZCdOYZzUg0Q94-hY84G7txwcfjbAr342DkU9WmpEpk1iUt-CWhQhb3Pd4rYx2-Vkm4VuoKsW6Pb1UVff3Q-3tF-AD-GBS-vJto/s320/DD%201%2010%20darigold%20belle%20creamer.jpg" width="320" /></a></div>Spare Tonic is a beverage that contains only four ingredients, is packed with probiotics and electrolytes and is Upcycled Certified for a healthy planet.</div><div><br /></div><div><div>Explore these dairy innovations and meet with DMI at Booth N2326 in Hot Products (North Hall Level 200).</div><div><br /></div><div>In addition, DMI is hosting an education session--What Consumers Really Want Top health & wellness needs and trends for food & beverages—on March 14 from 12:30 to 1:30pm at the Marriott Platinum Ballroom 5. </div><div><br /></div><div>Here are some highlights:</div><div><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL1g3UfZGznJPNY1WK-cg3lQ__e0tftHn8cQ46qgDYfbyqMHgosdDk44IEwBVPMvkdP5eGzfqNwEvpQ1Br8dDXBXVeuH3soZ_A-0qF1xCEULRYKhwzs05fxgAgk1bhSUWTCqTIHkPv0Hc7fvKNTNTDkfACCvAXuxLbgb89bscySgoY24X5wAdBRVzV5U/s507/GoodSport.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="401" data-original-width="507" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbL1g3UfZGznJPNY1WK-cg3lQ__e0tftHn8cQ46qgDYfbyqMHgosdDk44IEwBVPMvkdP5eGzfqNwEvpQ1Br8dDXBXVeuH3soZ_A-0qF1xCEULRYKhwzs05fxgAgk1bhSUWTCqTIHkPv0Hc7fvKNTNTDkfACCvAXuxLbgb89bscySgoY24X5wAdBRVzV5U/s320/GoodSport.jpg" width="320" /></a></div>What Do Consumers Really Want? A study of more than 12,000 consumers conducted by ZS revealed over 50% of consumers in the U.S. are dissatisfied with the food and beverages they consume for health and wellness needs. This highlights a gap in nutritional fulfillment and a growing demand for health-enhancing foods. Dairy can do that!</li><li>DMI will discuss the top consumer needs and how to meet them, as well as bring them to life with the latest growth drivers and in-market innovation examples.</li><li>Five new dairy product innovations will be showcased: the four exhibitors plus GoodSport, a natural sports drink that’s been scientifically shown to provide rapid and long-lasting hydration and improve performance. </li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.synergytaste.com/insights/5-trends-to-watch-2024-ice-cream/?utm_source=daily-dose-of-dairy&utm_medium=displayad&utm_campaign=5-trends-in-ice-cream&utm_content=displayad-728x90-animated-banner" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikYiT5t7gjRIxJv0hC2t2eWlj8fgHxmnFOAxVynESUxDHh89-coTJuIotErV9LcIGxXPsQ5q2ls25yRw2fxJgYPRCHKe0K56D_fYMcr-HIN5FixnYKJBMfeaE69S_TNFWQIT2D_BKzdrqTX4Px1SDH9dqaQ332R5XmFXkM2qst4z8Hg5VyY0hrU5naW4/w640-h80/728x90_Synergy_5TrendsIceCream_animated_banner%20(002)_edited-1.jpg" width="640" /></a></div><br /><div><br /></div></div><div><div><b><u>New Research Identifies Opportunities for Aligning on Consumer Eating Occasions</u></b></div><div><br /></div><div>Hot-off-the-press insights from FMI-The Food Industry Association, Oliver Wyman and Circana demonstrate new opportunities for food industry trading partners to cater to shoppers’ expanding definitions of value. The research--Finding Growth for Food & Beverage at Retail: Winning Eating Occasions throughout the Day--supports go-to-market strategies and ways that grocers can attract more shopper relevance regarding needs, experiences, tastes, rewards, health and, especially, convenience. </div><div><br /></div><div>“The research showcases how food and beverages that promote well-being, those that are competitively priced and products that are decidedly convenient to buy and prepare, will ultimately earn shoppers’ allegiance,” said Mark Baum, senior vice president of industry relations and chief collaboration officer, FMI. “We are witnessing shifts toward foodservice spending, a rise in digitization and return-to-office protocols that all provide food and beverage retail with opportunities to improve how they deliver on what matters most to consumers.” </div><div><br /></div><div>For instance, the research noted that while 87% of morning eating occasions and 76% of midday eating occasions are sourced from home, there is an increasing trend toward foodservice across many consumer segments, particularly Gen Z and Gen X, reflecting growing demand for convenience.</div><div><br /></div><div>“Time is of the essence for Americans, especially when it comes to their morning routines,” said Sally Lyons Wyatt, global executive vice president and chief advisor, consumer goods and foodservice insights, Circana. “Sixty-five percent of morning eating occasions are prepared in less than five minutes.”</div><div><br /></div><div>FMI Vice President, Research & Insights, Steve Markenson emphasized how retailers can share a compelling story for how these solutions meet the value-for-money and health preferences for busy consumers to prepare their midday food and beverages. He said, “The insights demonstrate how our industry can be successful by capitalizing on consumers’ shifting habits, especially when companies consider dayparts, such as snacks, to inspire experimentation and create new memories through food.”</div><div><br /></div><div>Dairy innovation does that and a whole lot more!</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.synergytaste.com/insights/5-trends-to-watch-2024-ice-cream/?utm_source=daily-dose-of-dairy&utm_medium=displayad&utm_campaign=5-trends-in-ice-cream&utm_content=displayad-728x90-animated-banner" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikYiT5t7gjRIxJv0hC2t2eWlj8fgHxmnFOAxVynESUxDHh89-coTJuIotErV9LcIGxXPsQ5q2ls25yRw2fxJgYPRCHKe0K56D_fYMcr-HIN5FixnYKJBMfeaE69S_TNFWQIT2D_BKzdrqTX4Px1SDH9dqaQ332R5XmFXkM2qst4z8Hg5VyY0hrU5naW4/w640-h80/728x90_Synergy_5TrendsIceCream_animated_banner%20(002)_edited-1.jpg" width="640" /></a></div><br /><div><br /></div><br /><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-32400209583257228472024-02-23T07:16:00.000-08:002024-02-23T07:17:07.856-08:00Gen X is Finally Getting the Attention of Marketers. Make sure your dairy foods speak to their needs!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YFEpc9yNolAIP_BkbCN5-LlPaB1S-KBt1nI-_sHUQw11J_mRa54dvFNZtpRFTgc-u-vaCBUXczGbXiWC9K40x5ryUSqnhRLEY99RgPabs8SGmPDs2RWM6hnIbArH69XV8mGLUED0CLvqnByMvZDlkJQAOfZPy371OzCN4KKTgijgAE8JXHeR_R1RyJk/s800/blog%2011%209i%20magic%20mirror.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="531" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YFEpc9yNolAIP_BkbCN5-LlPaB1S-KBt1nI-_sHUQw11J_mRa54dvFNZtpRFTgc-u-vaCBUXczGbXiWC9K40x5ryUSqnhRLEY99RgPabs8SGmPDs2RWM6hnIbArH69XV8mGLUED0CLvqnByMvZDlkJQAOfZPy371OzCN4KKTgijgAE8JXHeR_R1RyJk/w265-h400/blog%2011%209i%20magic%20mirror.jpg" width="265" /></a></div><p></p><p>Finally, the time has come. Marketers are acknowledging that Gen X’s dollars matter. (By the way, Gen X, that’s me.) Gen X, also known as the “lost generation,” is sandwiched between Baby Boomers and Millennials. While the smallest of the three cohorts, Gen X has become the focus of new product innovation by food and beverage marketers. They recognize that these consumers in their 40s and 50s, many of whom are in their prime-earning years, are willing to spend on products to assist with defying the aging process. </p><p>And, at the same time, they are willing to invest in brands that assist with restoring confidence and a sense of stability in their young adult children who missed proms, graduations and so many more milestones during the pandemic. Gen X also wants to save the planet, something that Baby Boomers managed to put in jeopardy because of their excessive nature. Think McMansion. </p><p>Chicago-based Mintel predicts that in 2024, brands will be pursuing Gen X for many of these reasons. Mintel explains in its recently published report on this cohort that while a larger share of Gen X identifies as being a rule follower and aims to fit in, there’s an active subgroup that wants to stand out, providing strong fodder for brand outreach. Mintel found that almost three-fifths of American Gen Xers agree with the statement “my life isn’t where I thought it would be at this point.” </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.iddba.org/iddba-show/about/registration" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoQx6BYHiv82QaM0-HA9pYX3s3LArnY3fnyuKHv5vspyxTr-b-5dnherZ-QjzLvssfQ4J4F9ucMBiD-4wXPvlKlJB6l9o8rAsGXWR9mT0PEVg7wMNhCA8xqhq4DwjThfvxwVNyYhC3DDh_HD6bcwbjDI8bMyze4c10EQszgiPGmzh7Z8AbSCBzb0L_XM/w640-h80/iddba%20banner.gif" width="640" /></a></div><br /><p><br /></p><p>Brands can address this reality in multiple ways. One way is to lean into offerings that make Gen X feel good about where they are and what they are doing. Think philanthropies, social impacts, save the planet, etc. And since the pandemic, Gen X is very much into open discussions about mental health and taking time for “family care,” something many Boomers (sorry to offend some of you) cannot even relate to, as you race to the pickle ball court and ignore your Millennial offspring struggling to get an award for, well, almost everything.</p><p>Gen X did not get awards. We did not even get a snack after school unless we foraged for ourselves. We were the original latch-key kids. We are ready for some attention, some TLC. And, we will buy it up. I promise. </p><div><div><i><b>“Marketing to Gen X requires adeptly navigating a budget-conscious consumer that values quality,” said Carol Wong-Li, director-consumers and culture at Mintel. “Gen X likes nice things, but they want to feel responsible about spending on them. They are a generation that gravitates toward following the rules. Brands can celebrate this investment in responsibility and help Gen X push beyond boundaries by establishing a comfort zone of parameters.”</b></i></div></div><br /><div><div>General Mills is on it…and actually has been since Gen X women entered the work force and could speak with their food dollar. The company’s Yoplait brand debuted the “pink lid” marketing campaign in 1997, when the first Gen X women were graduating university. Those pink lids are the “Save Lids to Save Lives” campaign, which raises money for breast cancer research. It’s one of the most notable food campaigns for this cause, and one we’ve known all of our adult life. </div><div><br /></div><div>The brand is at it again, at a time when many of Gen X’s daughters are entering the work force and starting their own families. Yoplait is spreading positivity, one lid at a time, from now until the end of March, or until the special lids sell out. The new campaign focuses on boosting confidence in women of all ages through the sharing of compliments. (This is something Gen X invented. Think of all the niceties on Friends.)</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeVWI9_9iD102ITyjJ6NHkx1YQTJ_hHL3TSvJNg-HEFqiqA3zwghRt9KAkmam6WAohrIdoVxbrZHqelQZCcLCgHs919e5eDqbw7SbkhI1QvEjvJf4U7hkkNayKl-0-f2ESN1ar_Ds9T0b9DSGapE5BUmam2B_lZ-rQg6nVkNtn5ZbECIL6E2o0oPAs-I/s520/IMG_1108.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="520" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeVWI9_9iD102ITyjJ6NHkx1YQTJ_hHL3TSvJNg-HEFqiqA3zwghRt9KAkmam6WAohrIdoVxbrZHqelQZCcLCgHs919e5eDqbw7SbkhI1QvEjvJf4U7hkkNayKl-0-f2ESN1ar_Ds9T0b9DSGapE5BUmam2B_lZ-rQg6nVkNtn5ZbECIL6E2o0oPAs-I/s320/IMG_1108.jpg" width="308" /></a></div></div><div>On the inside of the special-edition lids, there’s one of more than 120 unique compliments. From empowering affirmations such as “Your confidence inspires everyone,” to heartfelt declarations such as “You radiate joy,” each compliment transforms every interaction with Yoplait into more than just a delicious treat; it becomes a beacon of positivity illuminating the day.</div><div><br /></div><div>This positivity doesn’t stop there. Yoplait is encouraging women to spread the good vibes by sharing the compliments they find on their yogurt lids, creating a wave of encouragement that can brighten someone’s day.</div><div><br /></div><div>Morgaine Gaye, a Food Futurologist based in the U.K., recently said food companies that use 2024 as a year to “rechart” will find 2026 to be the big payoff year. She encourages marketers to stop relying on “big data” and think ahead. </div><div><br /></div><div>“There’s no data on the future,” she said. But, we can look at the changes consumers have made since the pandemic and make projections. </div><div><br /></div><div>“The way of the future is to focus on “reduce, reuse, recycle and regenerate,” she said. </div><div>These are actions that started with Gen X. It’s time to market to us, please.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.iddba.org/iddba-show/about/registration" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoQx6BYHiv82QaM0-HA9pYX3s3LArnY3fnyuKHv5vspyxTr-b-5dnherZ-QjzLvssfQ4J4F9ucMBiD-4wXPvlKlJB6l9o8rAsGXWR9mT0PEVg7wMNhCA8xqhq4DwjThfvxwVNyYhC3DDh_HD6bcwbjDI8bMyze4c10EQszgiPGmzh7Z8AbSCBzb0L_XM/w640-h80/iddba%20banner.gif" width="640" /></a></div><br /><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-83654378092233901282024-02-15T10:59:00.000-08:002024-02-15T10:59:44.285-08:00The Potential of the Protein Leverage Hypothesis for Dairy Innovation<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHsy4ysqk72wJQeWNKvupg6EJ74YrsPORNiUC9bZzZNc0KzFtPGsHsQyQR_22X1X0yeRSSimVIt9m6vW4ZtVyoy3j-n_N2yd8n7xuwR-Nl0VL4i6CvensrKxBzNvucj_QASVcbRHE6P97zoBlIpIAEGNhINPu-vVJ83ADU3XSCd7U_jOMW0XZTDnF16k/s735/spylt%20strawberry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="735" data-original-width="257" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHsy4ysqk72wJQeWNKvupg6EJ74YrsPORNiUC9bZzZNc0KzFtPGsHsQyQR_22X1X0yeRSSimVIt9m6vW4ZtVyoy3j-n_N2yd8n7xuwR-Nl0VL4i6CvensrKxBzNvucj_QASVcbRHE6P97zoBlIpIAEGNhINPu-vVJ83ADU3XSCd7U_jOMW0XZTDnF16k/w140-h400/spylt%20strawberry.jpg" width="140" /></a></div><p></p><p><i><b>SPYLT is a line of better-for-you (high protein and low sugar) dairy-based energy drinks. The 11-ounce canned line rolled out in 2022 with two varieties of caffeinated chocolate milk. Light Mode has 60 milligrams of caffeine and Dark Mode has 140 milligrams. This spring there are two new varieties: strawberry and vanilla. This is an example of putting the protein leverage hypothesis to work by reformulating ultra-processed food to help restore greater balance in the diet by raising their relative share of protein.</b></i></p><p><br /></p><p>As featured in <i>Food Business News</i>:</p><p>The future is now for precision fermentation. Link <a href="https://www.foodbusinessnews.net/articles/25553-the-future-is-now-for-precision-fermentation" target="_blank">HERE</a> to learn more.</p><p>More dairy manufacturers are embracing sustainable packaging. Link <a href="https://www.foodbusinessnews.net/articles/25549-more-manufacturers-embracing-sustainable-packaging" target="_blank">HERE</a> to learn more. </p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://adpi.glueup.com/event/2024-adpi-abi-annual-conference-91694/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1500" data-original-width="12133" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqxiaF9vyQlben6whpCuAZrnkFCrtSFwMNypxfA5yqj8MW6KGSfEl8lVpzY3uee3pO80WawdCWR4uCfDcTjX7Zb74W-Ip46yOMByiEjRY67C6dvvC1AoqZ73e4A_ropGp8KFM_XK4OFDwaD5e4UrDNOvyRmq3m_ucXhl1Bi6bPF4QI-IvB2uzVb4baFo/w640-h80/ADPI%20February%2016%20Blog_728x90_Annual%20Conference.png" width="640" /></a></div><br /><p>Ever hear of the protein leverage hypothesis? It’s new to me but has been circulating in the nutrition science space for around 20 years after researchers from the University of Sydney published the hypothesis in the May 2005 issue of Obesity Reviews. The hypothesis states that human beings will prioritize the consumption of protein in food over other dietary components, and will eat until protein needs have been met, regardless of energy content, thus leading to over-consumption of foodstuffs when their protein content is low. This ultimately is a potential explanation for the obesity epidemic. </p><p>“The idea of protein leverage, that our daily hunt for protein drives our overall eating patterns has been circulating with nutrition science for some time but has yet to transition over into the food world,” according to Nicholas Fereday, executive director-food and consumer trends, Rabobank. “This is likely to change for a number of reasons, not least because it puts forward both a plausible explanation for the impact of highly processed foods on our health, and a practical solution for packaged food companies to work with.” </p><p>The authors of the protein hypothesis—Stephen Simpson and David Raubenheimer—found that the average proportion of calories from protein in the American diet decreased from 14% in 1961 to 12.5% in 2000, with more calories from carbohydrates and fats making up the difference. In their words, “the only way Americans could have maintained target protein consumption was to increase total calorie intake by 14%, creating an energy (calorie) surplus and associated weight gain.” </p><p>Fereday posed the question: Is it possible to redevelop ultra-processed foods to help restore greater balance in the diet by raising their relative share of protein?</p><p>He said something we all know. “Consumers are primed for protein.” </p><p>All the recent consumer surveys and trend forecasts show the same thing: Consumers want more protein. </p><p>The dairy industry has the opportunity to give it to them. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://adpi.glueup.com/event/2024-adpi-abi-annual-conference-91694/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1500" data-original-width="12133" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqxiaF9vyQlben6whpCuAZrnkFCrtSFwMNypxfA5yqj8MW6KGSfEl8lVpzY3uee3pO80WawdCWR4uCfDcTjX7Zb74W-Ip46yOMByiEjRY67C6dvvC1AoqZ73e4A_ropGp8KFM_XK4OFDwaD5e4UrDNOvyRmq3m_ucXhl1Bi6bPF4QI-IvB2uzVb4baFo/w640-h80/ADPI%20February%2016%20Blog_728x90_Annual%20Conference.png" width="640" /></a></div><br /><p><br /></p><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-51897810661739390782024-02-09T07:34:00.000-08:002024-02-09T07:34:35.977-08:00Dairy Foods and the Super Bowl: Everything you need to know and more<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2XLm5ElyE7ZcVehRzdy9EIq8fYLcLa8u8pq3jV3Yf_IF81puR9jK_flAGHuszm7lB3BvQB4qkk-Myi11KDNP1BoaD4RSotmGqrCXtkEuha45ciTaVhEOfsbawR3hytW7-r5VqeNbsJ3slA4v5npWUT11AZ8a2eUkxMXDsHx02EpoqMcA5AJTi6zvwm8/s457/dutch%20famrs%20whole%20email%20and%20opener.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="257" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2XLm5ElyE7ZcVehRzdy9EIq8fYLcLa8u8pq3jV3Yf_IF81puR9jK_flAGHuszm7lB3BvQB4qkk-Myi11KDNP1BoaD4RSotmGqrCXtkEuha45ciTaVhEOfsbawR3hytW7-r5VqeNbsJ3slA4v5npWUT11AZ8a2eUkxMXDsHx02EpoqMcA5AJTi6zvwm8/w225-h400/dutch%20famrs%20whole%20email%20and%20opener.png" width="225" /></a></div><p></p><p>Welcome to Super Bowl weekend. I watch the Big Game for the commercials and half time. This year I will also be keeping my eye on Taylor Swift. (I’m confident enough to admit it.) By the way, did you know she sported a milk mustache back in 2008? Or that her favorite Starbuck’s drink is a grande caramel nonfat latte? Or, that for her 34th birthday on Dec. 13, 2023, she had Chef Christina Tosi’s signature Birthday Cake from the famous Milk Bar bakery in New York City. It’s a three-layer vanilla funfetti-style cake with creamy frosting and crunchy cake crumbs. It’s loaded with dairy, everything from butter and buttermilk to cream cheese and yogurt powder. Like it or not, Taylor Swift is a dairy kinda gal. She likes real meat, too! </p><p>Back to the Big Game. Does anybody recall Dwayne “The Rock” Johnson’s got milk? commercial back in 2013? You can watch it <a href="https://www.youtube.com/watch?v=GL_xg0L0pY8" target="_blank">HERE</a>. </p><p>Dairy has a long history of being part of the Super Bowl. This year is no exception. Expect to see Danone North America advertising Oikos—now in its fifth consecutive year—and Silk products in commercials. Oikos is all about the protein, the message we all need to emphasize.</p><p>And while Door Dash is not a dairy brand, the home-delivery service is making whole milk the star of a commercial that debuted about a month ago and will also air during the Big Game. Check it out <a href="https://www.youtube.com/watch?v=YPscsVR9V30" target="_blank">HERE</a>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://dutchfarms.com/products/cheese/natural-shredded-cheese/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61yukaCxuhelNNk9BoRR-4ZXVO64JHaVFKPppu39jzLnFDIEli0Ww8SP32YN4oJv0eN-wQXCmzk8m9DU-PKNmy-X2Z7UPAzd8E2mYLrt7LTQD5xU8rHK0MXjngLhwCmwbJfVlhbeSgMCeDWl1ThmPwbnJjOC_bDULDB60GmYVB82d4sQW0HWbyC8GIg0/w640-h80/CHEESE%20CUBES...Berry%20on%20Dairy%20Banner%20Ad.png" width="640" /></a></div><br /><p><b>Did you know that whole milk is ready for a banner year? </b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=GL_xg0L0pY8" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" data-original-height="257" data-original-width="457" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5K8B8EZ8AJ97oqx-Jo-kDsND8Xw58JJwgtoYzR2o1sLZNyT_jI3VATkryNJWs1gj41OtZG5rf4-GDHtbxgGWOBPNygrD7plxIsNxiY-UPLqxJ5GSLp8jXXRXNSZEuIMhIU8838dlcXpM_YPfXk2FbjOvzfdBRgMuuSzv05RdXikTPQ0EWMf3djXBskVA/s320/The%20Rock.jpg" width="320" /></a></div>With consumer choice, scientific research and congressional legislation all going its way, 2024 promises to be a breakthrough year for whole milk, according to the National Milk Producers Federation. The final numbers are in, and they confirm what we’ve anticipated all year. In 2023, consumers turned away from plant-based beverages at an accelerating rate that caused the category to lose market share to milk, where whole milk and lactose-free varieties are thriving and surpassing their competitors.<div class="separator" style="clear: both; text-align: center;"><a href="https://www.youtube.com/watch?v=YPscsVR9V30" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" data-original-height="371" data-original-width="592" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5ItrDKQk-0967wFMkPi1UPw0GUz5cNDLw9r2gpWCB-FQB7iKU8TiVzoY4h9bRdOQMQ5S-XCkPXiTDuSocwyXJ6m4XcOL8-sC4hQeWaUrXphK1i5QbXCky0gDDt9Mtrj8f5mzLRZ22vDdSQjhmSa5_QcEumV1OSP-bIKzGm8GIDhYK-IlSeMEsmQJcRQ/s320/door%20dash.jpg" width="320" /></a></div><p></p><p>With full year data now available from Circana Inc., plant-based beverage consumption in 2023 fell 6.6% to 337.7 million gallons. It’s the second straight year of declines and the lowest consumption since 2019.</p><div>Meanwhile, fluid milk keeps chugging away. To be fair, similar to plant based, consumption of the real deal also declined. However, like plant based, its sales volume number starts with a three but is followed by the word billion, not million. Real milk consumption was 3.14 billion gallons in 2023 and the drop was 2.7%, less than half the rate of decline for plant-based beverages. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKevdO3MwxpdbCuPFmcEOGbRqB2N1aSt1BBRBhkEBBp0xCBzX3NRozRe8Q9vZ2mxm0Q1g39mPAVV97GivTE9KBGx0mn-Wv6TU644iNs8Gc69Km13Z3DHDm9m3_ML_6MVDM29cr01C1hDTcgMXQJm6eyCUnU06jSinEGwOMH6HLxO7swwAQW46O-NmJRaw/s806/taylor%20swift%20got%20milk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="806" data-original-width="577" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKevdO3MwxpdbCuPFmcEOGbRqB2N1aSt1BBRBhkEBBp0xCBzX3NRozRe8Q9vZ2mxm0Q1g39mPAVV97GivTE9KBGx0mn-Wv6TU644iNs8Gc69Km13Z3DHDm9m3_ML_6MVDM29cr01C1hDTcgMXQJm6eyCUnU06jSinEGwOMH6HLxO7swwAQW46O-NmJRaw/s320/taylor%20swift%20got%20milk.jpg" width="229" /></a></div></div><div>Sales of whole milk, the most popular variety, rose last year, and lactose-free milk jumped 6.7% to 239.2 million gallons. Whole milk is also wanted back in schools. Lactose-free milk may become an option for students, too. </div><div><br /></div><div><div><b>Parents Want Whole and 2% Milk Back in School Meals</b></div><div>Students in U.S. public schools have not been able to access the milk options that they prefer and consume at home--whole and reduced-fat (2%)—for the past 12 years. As the U.S. Senate considers the Whole Milk for Healthy Kids Act of 2023—bipartisan legislation to reinstate these nutritious milk options in school meals—a new Morning Consult poll of parents with children in public shows near unanimous support for the bill.</div><div>Large majorities of parents surveyed in the Morning Consult national tracking poll commissioned by the International Dairy Foods Association (IDFA) want to see whole and 2% milks back in school meals. You can view the entire report <a href="https://www.idfa.org/wordpress/wp-content/uploads/2024/02/Morning-Consult_IDFA_Whole_Milk_In_Schools_2024_ANALYSIS.pdf" target="_blank">HERE</a>.</div></div><div><br /></div><div><div>Key findings include: </div><div><ul style="text-align: left;"><li>94% of parents serve whole or 2% to their school-aged children at home, and they want these options to be made available to their children at school;</li><li>89% of parents agree that whole milk and 2% milk should be options for children in public schools;</li><li>Most parents of public-school students believe whole (58%) and/or 2% milk (66%) is currently served in their children’s school cafeterias, although it was banned more than a decade ago;</li><li>89% of parents support Congress passing legislation to make these options available;</li><li>Nine in 10 (90%) view drinking milk as an important component of children’s daily nutritional intake; and </li><li>Parents consider whole and 2% milks to be healthy (86%), wholesome (83%), nutritious (83%) and tasty (80%).</li></ul></div><div>The Whole Milk for Healthy Kids Act of 2023 would allow schools to once again provide children with a wide variety of milk options that meet their individual needs, whether that be whole or 2%, low-fat, or lactose-free milk. The U.S. House of Representatives passed the bill in December by a wide margin, while the U.S. Senate companion bill has been cosponsored by 14 bipartisan U.S. Senators.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyNc12HsKdGe6k2vkoANpgeBMlGd2ZZ2qlNRXHWvkL-mnHMc7ifkg8ib7awncI99MwMg7F1-RpEz165iH0EWZuCEV5RP1J1C_2XqeqzTIv46EU8oBTuE7_ARypo87SmO_cDE2KUlbUphA50ozgLgtmdWDTxR11PjINYAE-royKARy6_g5qwEndEAlYpU/s2413/healthy%20Pages%20from%20Morning-Consult_IDFA_Whole_Milk_In_Schools_2024_ANALYSIS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1382" data-original-width="2413" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqyNc12HsKdGe6k2vkoANpgeBMlGd2ZZ2qlNRXHWvkL-mnHMc7ifkg8ib7awncI99MwMg7F1-RpEz165iH0EWZuCEV5RP1J1C_2XqeqzTIv46EU8oBTuE7_ARypo87SmO_cDE2KUlbUphA50ozgLgtmdWDTxR11PjINYAE-royKARy6_g5qwEndEAlYpU/w640-h366/healthy%20Pages%20from%20Morning-Consult_IDFA_Whole_Milk_In_Schools_2024_ANALYSIS.jpg" width="640" /></a></div><div><br /></div><div><br /></div>“Milk’s nutrient package is unmatched, so we want offerings in our schools that kids are more likely to consume,” said Timothy Kelly, vice chair, IDFA Fluid Milk Board, and senior vice president and general manager, Shamrock Foods Company. “The Whole Milk for Healthy Kids Act offers exactly that, which will help ensure kids today and those of future generations receive critical nutrition during the school day.”</div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfU6bETs2nt-DOJi8b4T8uDmCfOK0XxTYyEXdXgIxuZ1mxNdi1px9OwLzO5h4mLsN7LOZqApJKJdtJJY0yVWYsk5iHZuouL9W6RdPRxClPfuN4iyKOrkzK6jNDcWMoi3SBuEs6gNROGR2MpdScVfhj6rVQvdEMyKxz2kLHvRe3M3Gw7KWQg57unQP52A/s636/kemps%20strawberry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyfU6bETs2nt-DOJi8b4T8uDmCfOK0XxTYyEXdXgIxuZ1mxNdi1px9OwLzO5h4mLsN7LOZqApJKJdtJJY0yVWYsk5iHZuouL9W6RdPRxClPfuN4iyKOrkzK6jNDcWMoi3SBuEs6gNROGR2MpdScVfhj6rVQvdEMyKxz2kLHvRe3M3Gw7KWQg57unQP52A/s320/kemps%20strawberry.jpg" width="129" /></a></div></div><div><b>Why Whole and 2% Milk?</b></div><div><div>Whole and 2% milk provide children with 13 essential nutrients for growth, development, healthy immune function and overall wellness. Since whole and 2% milk were banned from school meals menus more than a decade ago, school milk consumption and meal participation have declined, meaning children are consuming fewer essential nutrients. This is especially concerning considering underconsumption of milk and dairy products is prevalent among school-aged children, where between 68% and 94% of school-age boys and girls are failing to meet recommended levels of dairy intake per federal guidelines. </div><div><br /></div><div>At the same time, nutrition science has evolved in the past decade to show neutral or positive benefits of full-fat dairy foods such as whole milk, including less weight gain, neutral or lower risk of heart disease and lower childhood obesity. </div><div><br /></div><div>Learn more about the importance of milk—especially whole and 2% milk—in the diets of healthy children <a href="https://www.idfa.org/whole-milk-in-school-meals" target="_blank">HERE</a>.</div></div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknBo4sNw97Ftmb40oR24A0xkn-uVo3mgQkN5g7tu4p5CbBqYQ4wPer9f_S23VrIV_oO4nC2c062TQYXzg4Fm669hODB0s1J3V-EQoiApPDVHCtXSy1qkcE8u4Ff88TsfowI5Gpf127W9wGgQ9m_M0lROs7fcr7bK-FG1_r7nht804-lmPhP6CeTpyllk/s381/DD%202%206%20oakhurst%20donut%20milk.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="381" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiknBo4sNw97Ftmb40oR24A0xkn-uVo3mgQkN5g7tu4p5CbBqYQ4wPer9f_S23VrIV_oO4nC2c062TQYXzg4Fm669hODB0s1J3V-EQoiApPDVHCtXSy1qkcE8u4Ff88TsfowI5Gpf127W9wGgQ9m_M0lROs7fcr7bK-FG1_r7nht804-lmPhP6CeTpyllk/w188-h200/DD%202%206%20oakhurst%20donut%20milk.jpg" width="188" /></a></div>Heading to Expo West in March? Dairy will have a strong presence on the expo floor. Undeniably Dairy is offering an education sessions--What consumers really want: Top health and wellness trends for food and beverages--on Thursday, March 14 from 12:30pm to 1:30pm at the Marriott in the Platinum 5 meeting room. Watch this quick <a href="https://www.newhope.com/toolkits-downloads/what-consumers-really-want-video?utm_campaign=HLN00NHN-KP-DairyManagement-VD-2424021-01&utm_emailname=HLN00NHN-KP-DairyManagement-VD-2424021-01-020524&utm_medium=email&utm_source=eloqua&utm_MDMContactID=10ce38f1-e902-4bcc-bf0a-47f855a94bae&utm_campaigntype=Digital&eM=49c616d6ee686cee0f4835ba1992ba731265124a7086561b056f1dbd7d4172d5&eventSeriesCode=ES_NWHOPEDGTL&eventEditionCode=HLN00NHN&sessionCode=S_CNTNTPLR&sp_eh=49c616d6ee686cee0f4835ba1992ba731265124a7086561b056f1dbd7d4172d5" target="_blank">VIDEO</a> to learn more. </div></div><div><br /></div><div><b>Need innovation inspiration? </b></div><div>For starters, just in time for Valentine’s Day, Dairy Farmers of America rolled out limited-edition Kemps Select Whole Strawberry Milk. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lqu-7ZDpvWk1ZJClIllOfvklNwT-RdCxlcDxG_dPBDhUGklnIcDOLgcUvpBGCqSK5Ei7Uy2SP_mZrxua3RryrD4UKO81qp8m3v4LtlLW9z-SXrqOd-fNM8HYKEV6wUoUnmZB0dIDTDU-EjS7OpvJERsTd1tVAcs9l78UOulLUlHxowEPPw4WdKh0REI/s456/dutch%20famrs%202%20fat%20blog.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8lqu-7ZDpvWk1ZJClIllOfvklNwT-RdCxlcDxG_dPBDhUGklnIcDOLgcUvpBGCqSK5Ei7Uy2SP_mZrxua3RryrD4UKO81qp8m3v4LtlLW9z-SXrqOd-fNM8HYKEV6wUoUnmZB0dIDTDU-EjS7OpvJERsTd1tVAcs9l78UOulLUlHxowEPPw4WdKh0REI/s320/dutch%20famrs%202%20fat%20blog.png" width="180" /></a></div><div><br /></div>Oakhurst, the cooperative’s wholly owned subsidiary, just launched limited-edition Dark Chocolate Sea Salt Donut Flavored Whole Milk. The product is the result of a unique collaboration between Oakhurst Dairy and The Holy Donut, a gourmet donut company that produces a very popular Dark Chocolate Sea Salt Donut.</div><div><br /></div><div>“We wanted to create a new delicious flavored whole milk for our customers to enjoy as a wholesome treat,” said General Manager of Oakhurst Dairy Mark Page. “In the past we’ve focused on Maine-inspired ingredients like the wild blueberry or maple syrup, but this time we wanted to partner with a local Maine food company known for creating exceptional and high-quality products like we do. Enter The Holy Donut.”</div><div><br /></div><div>Today’s blog sponsor—Dutch Farms—is rolling out whole and 2% milk in a new 96-ounce 100% recyclable plastic bottle. It has superior oxygen and ultraviolet barriers, which results in better natural milk flavor, according to the company. It stands out in the milk case to create a point of differentiation. </div><div><br /></div><div>Organic Valley is differentiating with its new Organic Valley Family First Milk. The new milk features all the goodness of the standard 12 essential nutrients in Organic Valley milks, with added DHA omega 3 to support brain health. This new milk is meant to be enjoyed by milk lovers of all ages and comes from pasture-raised cows on Organic Valley’s small family farms. The milk comes in whole and reduced-fat 2%.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hBxgkFL5BnW1FKgZUd_tES89YwajV3IHpIHmyfnjsYgUXB9fcN2V3WV19OEMxjkGWktc0kyu-c9SH4LrBb1MPgpidK7BYw_e2RD_JsTr-HU0yUKi8eVaZgUxP6Bx8fGQhsPjouCEhSlP1mgM8ipAZG6eRygvnQZSyc_WVs1LSU0lasyCVmH_l2hNwyM/s657/once%20upon%20a%20farm%20dairy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="423" data-original-width="657" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hBxgkFL5BnW1FKgZUd_tES89YwajV3IHpIHmyfnjsYgUXB9fcN2V3WV19OEMxjkGWktc0kyu-c9SH4LrBb1MPgpidK7BYw_e2RD_JsTr-HU0yUKi8eVaZgUxP6Bx8fGQhsPjouCEhSlP1mgM8ipAZG6eRygvnQZSyc_WVs1LSU0lasyCVmH_l2hNwyM/w400-h258/once%20upon%20a%20farm%20dairy.jpg" width="400" /></a></div><div>Once Upon a Farm, a childhood nutrition company, is entering the dairy category with real dairy. The company is launching organic A2/A2 Whole Milk Shakes. Available in three flavors—Banana Crème, Strawberry Crème and Triple Berry--these organic whole milk shakes are made with farm-fresh fruits and veggies, A2/A2 organic whole milk and no added sugar. In addition, Once Upon a Farm will release a second product line in its dairy portfolio--Whole Milk Smoothies—this spring. Varieties are Banana Berry Blast, Mango Pear-adise and Orange Squeeze. </div><div><br /></div><div>Here’s an opportunity for whole milk, or even better, dairy cream. A number of foodservice media are reporting that 2024 is the year of the drinkable dessert, a.k.a. the milkshake. And this may be with or without alcohol. </div><div><br /></div><div>It’s part of the nostalgic phase we are going through, coupled with the attitude that occasional sweet treats are perfectly acceptable as part of a healthful diet. These drinkable desserts may be customized and tend to be easy to make. They can be colorful and have introducing textures. And, most important, they are fun. And consumers are looking for more fun in their life. </div><div><br /></div><div>I bet Taylor will be all over them! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://dutchfarms.com/products/cheese/natural-shredded-cheese/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61yukaCxuhelNNk9BoRR-4ZXVO64JHaVFKPppu39jzLnFDIEli0Ww8SP32YN4oJv0eN-wQXCmzk8m9DU-PKNmy-X2Z7UPAzd8E2mYLrt7LTQD5xU8rHK0MXjngLhwCmwbJfVlhbeSgMCeDWl1ThmPwbnJjOC_bDULDB60GmYVB82d4sQW0HWbyC8GIg0/w640-h80/CHEESE%20CUBES...Berry%20on%20Dairy%20Banner%20Ad.png" width="640" /></a></div><br /><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-6582044397836298932024-02-02T07:41:00.000-08:002024-02-02T07:41:34.641-08:00For the Love of Dairy: Putting Dairy Ingredients to Work in Dairy Products and Beyond<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-T80VcrVAe6AkGlhFC90ahmtuOxIfKS8jLYYWZfw0YzwZ5WDZXyLQq9Y_lprvx2_Cx6Y7zyx3GahK-wqTj2iLnteKRjc6OECy_yKVnJg1I8Fmdw1fU-IqKXE2B73sAEhwOU3liZBob8wdOb6VOg5PKi69qiTR3Wzfur6kRaEtVqhz9p1pmUG9y-ivak/s502/halo%20top.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="502" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-T80VcrVAe6AkGlhFC90ahmtuOxIfKS8jLYYWZfw0YzwZ5WDZXyLQq9Y_lprvx2_Cx6Y7zyx3GahK-wqTj2iLnteKRjc6OECy_yKVnJg1I8Fmdw1fU-IqKXE2B73sAEhwOU3liZBob8wdOb6VOg5PKi69qiTR3Wzfur6kRaEtVqhz9p1pmUG9y-ivak/s320/halo%20top.jpg" width="164" /></a></div><p></p><p><b>(left) Valentine’s Day is still weeks away, and Halo Top says “let the loving begin” with its new limited-edition Chocolate Covered Strawberry pints. It’s made with a number of dairy ingredients, including ultrafiltered skim milk, skim milk, cream and milkfat. Fresh or dried dairy ingredients work in such an application.</b></p><p><br /></p><p><br /></p><p>Consumers want healthful. They want indulgent. They want convenience. They want inexpensive. And dairy is all of that and has the potential to be more, according to Michael Dykes, president and chief executive office, International Dairy Foods Association at Dairy Forum 2024 on Jan. 22, 2024, in Phoenix. And in a hallway conversation with Sarah Schmidt, vice president of marketing at Associated Milk Producers Inc., she said, “Cows are amazing. Milk is magical. And, we have the people to deliver this great product to consumers in so many varied ways.”</p><p>Those many varied ways are thanks to the dairy ingredients being used in all types of foods and beverages. To read more about “Companies deliver dairy through many new applications,” link <a href="https://digital.foodbusinessnews.net/sosland/fbn/food-business-news-january-30-2024/index.php#/p/20" target="_blank">HERE</a> to an article I wrote on this this topic for the Jan. 30, 2024, issue of <i>Food Business News</i>. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://adpi.glueup.com/event/global-ingredients-summit-89168/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1500" data-original-width="12133" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcOPBHjReQ7N7RYIE8WKgwpIvwDdL22iu1NNIrD6vaVyulZ7KGFLxUkaVAqOPni8AZvwnkTlnfdFBBnD0lxx0Oqq2DmvClFgrHHUvbp7VALm6hPS56UeyZ_k7Qujx_0XBqJbHV6qzQ1wEgtiFDp_pAF6kRokMwsQL2WiAgmAAY620CpofG2PmiPd7QNs/w640-h80/ADPI%20February%202%20Blog_728x90_Global%20Ingredients%20Summit.png" width="640" /></a></div><br /><br /><p></p><p>Check out some recent new products that would not exist if it were not for dairy ingredients.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLe1D1oCsGc0b2hWJcvg-gKLS0HiDqWCiFOB2bdDuFtcfGDw299zc9jT0OD_g4D4YHVZ5qwOndRhgmtKCwoSWfETLLxi4yuhZ3AK0SmbbWdHanQE3MaCwOKHW8KRQb5GL5VN3DWf5HUTmC-d2m04g2HoR2uPW4niGs8sIYbKFTwvF8VCSPsZrx9kZFyKA/s446/dutch%20bros.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="446" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLe1D1oCsGc0b2hWJcvg-gKLS0HiDqWCiFOB2bdDuFtcfGDw299zc9jT0OD_g4D4YHVZ5qwOndRhgmtKCwoSWfETLLxi4yuhZ3AK0SmbbWdHanQE3MaCwOKHW8KRQb5GL5VN3DWf5HUTmC-d2m04g2HoR2uPW4niGs8sIYbKFTwvF8VCSPsZrx9kZFyKA/w160-h200/dutch%20bros.jpg" width="160" /></a></div><p><br /></p><p>Celebrate the month of love with Dutch Bros’ new Dutch Luv drinks, which all feature the coffee chain’s proprietary soft top. This is a fusion of whipped buttermilk, heavy cream, vanilla syrup and sugar. The topping does not dissolve like foam, rather it slowly seeps down into the drink, providing visual appeal and modifying the flavor of each sip. The Valentine-themed offerings are Dutch Luv Latte (white coffee with frosted sugar cookie flavor topped with pink Soft Top), Dutch Luv Rebel (Rebel energy drink infused with berry flavor topped with pink Soft Top) and Dutch Luv Frost (frosted sugar cookie shake topped with pink Soft Top.)</p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6oOvR7_Mosy5iLlz-KagXCQ1yrkcPjfVU5sWMSqTtlLIqsF51wqFLaWcLTZ8zM_aZz8ZGT43po_jgUXtZMpuGzSqYBljBS1RHZUnmHmaMgTDyVBSxv0Q5fHEh3ySPM6uTfQ-dHAMvps2MbbRi0Zw3c01aVEWxIy3PNxOaDfdqiDxaY88AurATx7KLr0/s406/premier%20protein.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="406" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6oOvR7_Mosy5iLlz-KagXCQ1yrkcPjfVU5sWMSqTtlLIqsF51wqFLaWcLTZ8zM_aZz8ZGT43po_jgUXtZMpuGzSqYBljBS1RHZUnmHmaMgTDyVBSxv0Q5fHEh3ySPM6uTfQ-dHAMvps2MbbRi0Zw3c01aVEWxIy3PNxOaDfdqiDxaY88AurATx7KLr0/w176-h200/premier%20protein.jpg" width="176" /></a></div><p><br /></p><p>Premier Protein’s recent flavor innovation is described as “grandma’s kitchen meets modern nutrition.” The newest shelf-stable nutrition shake is packed with delicious cookie dough flavor that hits all the right nostalgic notes. It relies on milk protein concentrate and calcium caseinate to deliver 30 grams of protein in every serving. </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCP0cFoUt8H2FOpc6eRU04TA4e984-4YR2kauDNEKGxUA4I3sKCTxsw7pA3Yjajg-1IrFwc6AawZmGGLuttnBHFfK8yX_dtvSrWyZBCgwBv3zXJ1jQtAvLOvGqOmn8d57fy_-6oSubvV8-y2ezOOpwg_HDuCestoV3m-fQ98SLIwRpw_R-6jdw7ZYGZQ/s357/Nature's%20Garden%20Probiotic%20Yoggies%20Snack%20Pack%20Combo%20Strawberry%20&%20MixedBerry%20source%20Cibo%20Vita.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="350" data-original-width="357" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVCP0cFoUt8H2FOpc6eRU04TA4e984-4YR2kauDNEKGxUA4I3sKCTxsw7pA3Yjajg-1IrFwc6AawZmGGLuttnBHFfK8yX_dtvSrWyZBCgwBv3zXJ1jQtAvLOvGqOmn8d57fy_-6oSubvV8-y2ezOOpwg_HDuCestoV3m-fQ98SLIwRpw_R-6jdw7ZYGZQ/w200-h196/Nature's%20Garden%20Probiotic%20Yoggies%20Snack%20Pack%20Combo%20Strawberry%20&%20MixedBerry%20source%20Cibo%20Vita.png" width="200" /></a></div><p></p><p><br /></p><p><br /></p><p>Cibo Vita is expanding its Nature’s Garden Probiotic Yoggies snack line with Mixed Berry, Peach Mango and Trail Mix varieties, joining the original offering, Strawberry. These sweet treats are real fruit pieces coated in yogurt that contains live probiotic cultures and prebiotic fiber. </p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKfUZTiu6y8SXRngLcVznlTBxNy5BLNG0k107EWuONN3aR7j38oVWkp6iKQ8DO_h6Y5LSlUOORXYuKggn_enerOL0WQwmxXI6o-mVJzzSRvPoGVhkGY5JEbAWVZWr-PBTT60VSjSDRXgmsWo9a5nT0PNS3a368h5edK2ZnsZDOEiUWw8ALw4wtLJom2E/s457/Boba.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="457" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKfUZTiu6y8SXRngLcVznlTBxNy5BLNG0k107EWuONN3aR7j38oVWkp6iKQ8DO_h6Y5LSlUOORXYuKggn_enerOL0WQwmxXI6o-mVJzzSRvPoGVhkGY5JEbAWVZWr-PBTT60VSjSDRXgmsWo9a5nT0PNS3a368h5edK2ZnsZDOEiUWw8ALw4wtLJom2E/w200-h187/Boba.jpg" width="200" /></a></div><div><br /></div>DaoHer Beveragen is adding Crème Brulee Boba to its ready-to-drink dairy-based beverage line. This canned boba milk is made with organic whole milk powder and is sweetened with stevia to keep calories and added sugars down. It joins three varieties of boba milk tea: brown sugar, classic and matcha. In all of the beverages, the boba balls are made from starch and konjac gum, instead of the traditional tapioca, in order to withstand the rigors and shelf life of an ambient canned beverage.<br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqL8jFuxNvQQpLqTYZOuNk1pbQ4WjNyYDg1SOqPovhdj9Mc1yPUluELp3gmQRWBUb936pTJfgsGfA-T3K4NsFepMM_uG6v8p0qczfsYqaxPOoSXXYqQq2C2RxDJeW95bFNImlwFOyLdqgjdSR8Hnb6qxvcuj40TJJZEwxfLr0XhfVLQRrBxuGv4iH5lAA/s462/bagel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="462" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqL8jFuxNvQQpLqTYZOuNk1pbQ4WjNyYDg1SOqPovhdj9Mc1yPUluELp3gmQRWBUb936pTJfgsGfA-T3K4NsFepMM_uG6v8p0qczfsYqaxPOoSXXYqQq2C2RxDJeW95bFNImlwFOyLdqgjdSR8Hnb6qxvcuj40TJJZEwxfLr0XhfVLQRrBxuGv4iH5lAA/w154-h200/bagel.jpg" width="154" /></a></div></div><div><br /></div><div>And check out this new--delicious and addictive--snack from Trader Joe’s. The cream cheese filling suggests immediately that the product includes dairy. But it’s not just cream cheese. The “bagel crackers” include nonfat dry milk and whey powder. </div><p>Bounce Protein Balls from Bounce Foods in the U.K., combines almonds and cashews with whey protein isolate and whey protein concentrate to deliver 8.2 grams of protein per 35-gram ball. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkGnMvV2PoggUi7q1cPfCUZAA490f2kfd6_47g4Js30e2h0vOhTDAwunzrNh34bbMWrGZy2ov4LXQZzwm-yjtAToncq2rWAk527UNMANAdBobYLmVE-YUkuKVbdZmVaJsUXZayY1jC-KIZsNnITSVkpctKlv2CvNq9b6B3TUd9vzELybGcdB90JeDwK8/s357/bounce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="230" data-original-width="357" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkGnMvV2PoggUi7q1cPfCUZAA490f2kfd6_47g4Js30e2h0vOhTDAwunzrNh34bbMWrGZy2ov4LXQZzwm-yjtAToncq2rWAk527UNMANAdBobYLmVE-YUkuKVbdZmVaJsUXZayY1jC-KIZsNnITSVkpctKlv2CvNq9b6B3TUd9vzELybGcdB90JeDwK8/s320/bounce.jpg" width="320" /></a></div><p>The innovations are infinite when you put dairy ingredients to work in new product development. </p><p>New to learn more? Plan to attend the NEW Global Ingredients Summit hosted by American Dairy Products Institute. This two-day event will bring together industry and academia to serve as a launching point for future innovation in the dairy industry. Meet with future innovators by attending student poster presentations and learn about dairy research presented by academics from across the globe. Afternoon concurrent sessions, with separate cheese and milk/whey ingredients tracks, will give you a chance to select your areas of interest and customize your Global Ingredients Summit experience. Diverse topics will include new and emerging technologies in processing, ingredient customization, applications, health and wellness, sustainability, regulatory and more. Link <a href="https://adpi.glueup.com/event/global-ingredients-summit-89168/" target="_blank">HERE</a> for more information on this event taking place March 11 to 13, 2024, in Reno, Nevada. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://adpi.glueup.com/event/global-ingredients-summit-89168/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="1500" data-original-width="12133" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcOPBHjReQ7N7RYIE8WKgwpIvwDdL22iu1NNIrD6vaVyulZ7KGFLxUkaVAqOPni8AZvwnkTlnfdFBBnD0lxx0Oqq2DmvClFgrHHUvbp7VALm6hPS56UeyZ_k7Qujx_0XBqJbHV6qzQ1wEgtiFDp_pAF6kRokMwsQL2WiAgmAAY620CpofG2PmiPd7QNs/w640-h80/ADPI%20February%202%20Blog_728x90_Global%20Ingredients%20Summit.png" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><br />Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-49937465941337446132024-01-26T09:18:00.000-08:002024-01-26T10:54:45.918-08:00Every Day This Week was a Great Day for Dairy: Let’s keep up the momentum<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5q9SksRmU4WuWf0G8WAYbC0pg_7FUbpqgUx4DWSu58XXsxY5O-xpMXrGQeYX7vtzZtM4sVZ9QczCu1OOEGA2CztmHZEZ-prQhakwWUmlaoE4Upi1-ywMyXnOEQiQB0KKF58yIoPUxMwI57ea6Q9D-q2twjaQW1EcTYILO2kdL3Vvc85jXSWWFDI1JYs/s488/Boba.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5q9SksRmU4WuWf0G8WAYbC0pg_7FUbpqgUx4DWSu58XXsxY5O-xpMXrGQeYX7vtzZtM4sVZ9QczCu1OOEGA2CztmHZEZ-prQhakwWUmlaoE4Upi1-ywMyXnOEQiQB0KKF58yIoPUxMwI57ea6Q9D-q2twjaQW1EcTYILO2kdL3Vvc85jXSWWFDI1JYs/s320/Boba.jpg" width="169" /></a></div><i><b>(left) From the Winter Fancy Food Show: DaoHer Beverage debuted Crème Brulee Boba, a canned boba milk made with organic whole milk powder and sweetened with stevia to keep calories and added sugars down. It joins three varieties of boba milk tea: brown sugar, classic and matcha. </b></i><p></p><p><br /></p><p><br /></p><p><br /></p><p>Every day this week “was a great day” for dairy, not for Barbie, specifically The Barbie Movie, and if you saw it, you know the line from the movie I am referencing regarding “a great day.” It is a bit personal, because if you remember, Barbie drinks real cows’ milk in the movie. </p><p>Mooing on, we should all be stoked for what 2024 promises. Let’s make every day a great day for dairy!</p><p></p><p>The week started with numerous dairy innovations debuting at the Winter Fancy Food in Las Vegas, followed by lots of energy at Dairy Forum in Phoenix and ending with an informative webinar by the Hartman Group titled “Taste of Tomorrow 2023: Navigating Food Through the Eyes of Gen Z and Alpha.”</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.idahomilkproducts.com/?utm_source=berryondairy&utm_medium=blog&utm_campaign=generic&utm_id=digital" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-XXHaY0z5kDhiq8DyIaVoehnLvazyqaTUk0C3LuHCGq6eHY3rznBEypx_4Wr09axpV3e4FC38fyo5kUI0rKAoZNg2cqImQo_R1bcaJs0PB54YpD9bbY0kBeha1emSWNmR7sc97F1tTpVYHj8FD2wPOq2vqb2ykUZqRz1qhqubd0xycsqOMrJYYxm-tc/w640-h80/IMP%20Ad.png" width="640" /></a></div><br /><p>In between all that excitement, I received so many new dairy product announcements this week that the Daily Dose of Dairy is set for a while. </p><p>Here’s one of my favorites. Once Upon a Farm, a childhood nutrition company, is entering the dairy category with real dairy! The company is launching organic A2/A2 Whole Milk Shakes. Available in three flavors—Banana Crème, Strawberry Crème and Triple Berry--these organic whole milk shakes are made with farm-fresh fruits and veggies, A2/A2 organic whole milk and no added sugar. These sippable shakes use organic A2/A2 grass-based whole milk sourced from Alexandre Family Farm. </p><p>In addition, Once Upon a Farm will release a second product line in its dairy portfolio--Whole Milk Smoothies—this spring. Varieties are Banana Berry Blast, Mango Pear-adise and Orange Squeeze. The whole milk smoothies compliment the brand’s existing Dairy-Free Smoothie line. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvgNng9NgqJZsA7H3G9qTuqGqYq7Vyh270VfMGbmSBfEu_La-Dx7qg0_APiNbIB4wimr6o8oNonRH24yuiyyV9XcKK-E-x8rUaZkLd3bm34c30NzlAWvNE3vnCHBkisPr24pHoY8YX7MSInHpBX2J5bButo-ESbvK8sUK82sBdrb1QcdD6za031pPQeE/s657/once%20upon%20a%20farm%20dairy.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="423" data-original-width="657" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvgNng9NgqJZsA7H3G9qTuqGqYq7Vyh270VfMGbmSBfEu_La-Dx7qg0_APiNbIB4wimr6o8oNonRH24yuiyyV9XcKK-E-x8rUaZkLd3bm34c30NzlAWvNE3vnCHBkisPr24pHoY8YX7MSInHpBX2J5bButo-ESbvK8sUK82sBdrb1QcdD6za031pPQeE/w400-h258/once%20upon%20a%20farm%20dairy.jpg" width="400" /></a></div><div>“At Once Upon a Farm, we are committed to maximizing nutrition for our customers, little and big,” says Jennifer Garner, co-founder and chief brand officer. (Yes, it’s the actress.) “This announcement is so exciting we are dancing in the barn. We are launching scrumptious, sumptuous, A2/A2 Whole Milk Shakes, in partnership with Alexandre Family Farms. You asked and boy, are we excited to share with you.”</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58XPXc-ffmbKBNPAxUJOPMf_wv4fZzkyHzNWBnEx6lFVikuby0LgGaUYLx8zysRWzWta1E1fhjqRTjoxyvgyThcuzjMgzEW5gWOx3TAc2uoGgDsEQu4_pH9Xnjo7ykIC2kwWpZN5XSmiTFQ1nG_1BPVETifWiUeM5VwQtiDoHPb2s4nL4zRpcOh9ZZuc/s609/donna%20at%20Fancy%20Food.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="609" data-original-width="457" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58XPXc-ffmbKBNPAxUJOPMf_wv4fZzkyHzNWBnEx6lFVikuby0LgGaUYLx8zysRWzWta1E1fhjqRTjoxyvgyThcuzjMgzEW5gWOx3TAc2uoGgDsEQu4_pH9Xnjo7ykIC2kwWpZN5XSmiTFQ1nG_1BPVETifWiUeM5VwQtiDoHPb2s4nL4zRpcOh9ZZuc/w300-h400/donna%20at%20Fancy%20Food.jpg" width="300" /></a></div>Alexandre Family Farm’s Farmer-Owner Stephanie Alexandre (who was at the Fancy Food Show, but always had such a crowd around the booth that I could not stop and say hello), says, “We are so honored to partner with Once Upon a Farm on their A2/A2 Whole Milk Shakes featuring our A2/A2 organic whole milk known for its easily digestible protein. Our shared passion for delivering the best organic food, especially through nutritious whole milk products for growing children, drove us to partner from the very beginning. As the first certified regenerative, organic and humane dairy in the U.S., we admire the commitment and leadership of Once Upon a Farm in shaping a healthier future for children through its innovative dairy products.”</div><div><br /></div><div>Once Upon a Farm Co-Founder and Chief Innovation Officer Cassandra Curtis, says, “When we decided to go into dairy, it was imperative that we partnered with farms that are making a positive impact on our planet and in the dairy industry specifically. For us, it was a no-brainer to partner with Alexandre Family Farm…You can taste the quality in our shakes.”</div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdMqEjVbAgp_IaUU60WFMSkXwM8LVIVRXCjMfYYSqyCzyMr2O-4FMNgjeyVPaNB-jLzmMrzd4tGwvDyzW_xsK9k6Spdddr6HrHK_3Bey5-P9xsU8OnpPqQuFAt0ZLvyjTCX2YN5GeSpGOvC0cZcHU_oHmVvLI_iq9KjQTDoUs9pIFCgt51FcXzFF6rLE/s657/briette.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="267" data-original-width="657" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdMqEjVbAgp_IaUU60WFMSkXwM8LVIVRXCjMfYYSqyCzyMr2O-4FMNgjeyVPaNB-jLzmMrzd4tGwvDyzW_xsK9k6Spdddr6HrHK_3Bey5-P9xsU8OnpPqQuFAt0ZLvyjTCX2YN5GeSpGOvC0cZcHU_oHmVvLI_iq9KjQTDoUs9pIFCgt51FcXzFF6rLE/w400-h163/briette.jpg" width="400" /></a></div><i><b>(right) From the Winter Fancy Food Show: Champignon North America continues to grow its imported Briette cheese line. These soft-ripened cheeses are aged from the outside in. The cultures added during the cheesemaking process form a bloomy white exterior and creamy inside as the cheese ages. The two new varieties are Chai and Tropical. They join Blue, Buttery Red, Dulce de Leche, Mild and Smoky.</b></i> </div></div><div><br /></div><div>Quality was in full force at Dairy Forum 2024 in Phoenix. Industry leaders showed up and committed to “elevating” dairy to feed the growing population. </div><div><br /></div><div>“Dairy consumption is hot. We’ve had a record year,” said Michael Dykes, president and chief executive office, International Dairy Foods Association, Washington, D.C. “We’re simply eating more of our dairy than we are drinking.”</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFW00qvx9cz8a_-accbqjd5IaytcXVjzM7uXqYLw2KACD94bW1B8iooJfKxyPDl3AI75yqMCqq4PVGsKqDASv4mYNT2nLVpqbX-7DDpXZaxEr4nJyggy_AGgOcUJoxgpJ0n5yOWPLcpeN6l_6UH5-3xkG8f8NN-HRrlhPyvGWz_yAULkl2THnWe9Dosw/s457/charcuterrie%20chalet.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="379" data-original-width="457" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFW00qvx9cz8a_-accbqjd5IaytcXVjzM7uXqYLw2KACD94bW1B8iooJfKxyPDl3AI75yqMCqq4PVGsKqDASv4mYNT2nLVpqbX-7DDpXZaxEr4nJyggy_AGgOcUJoxgpJ0n5yOWPLcpeN6l_6UH5-3xkG8f8NN-HRrlhPyvGWz_yAULkl2THnWe9Dosw/s320/charcuterrie%20chalet.jpg" width="320" /></a></div></div><div>Doing a better job of communicating dairy’s healthful halo is a priority for IDFA, according to Dykes. He believes that dairy will have a prominent role in the food as medicine movement. This includes foods for healthful living, from birth to forever. </div><div><br /></div><div><b><i>(left) From the Winter Fancy Food Show: This pre-baked, ready-to-build Charcuterie Chalet Kit includes cheese spread to hold the pieces together. </i></b></div><div><br /></div><div>That brings me to The Hartman Group webinar, which presented data from an October-November 2023 online survey. You can watch the webinar <a href="https://www.hartman-group.com/webinars/926662344/taste-of-tomorrow-2023-navigating-food-through-the-eyes-of-gen-z-and-alpha-report-highlights" target="_blank">HERE</a>. </div><div><br /></div><div><div>Findings include ideas on how to best market to parents and younger consumers. For example, Gen Alpha (0 to 12 years old) is likely going to be one of the most food savvy generations when they become adults thanks to efforts by their millennial parents. The research showed that “shared cooking moments become an avenue for parents to blend culinary education with cultural exploration and lessons on balanced eating,” said Laurie Demeritt, CEO of The Hartman Group. “Cooking has taken on a whole new sense of meaning in parents’ lives, not just for functional and practical reasons but for emotional and cultural reasons, too.”</div><div><br /></div><div><ul style="text-align: left;"><li>69% of Gen Alpha parents cook with their children</li><li>77% of parents with children 6- to 12-years old cook with them</li><li>63% of Gen Alpha parents cook with their children as a way to share their culture</li></ul></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufzitIiSowpJRHG0bLhkkLQBXN1ooYmArB6niMGc8R2k0w0UbRA0bbRhmu-H_wcsuuiEz0Yh0c4eOTTnhk639PCtc9vih3nUezHPDPY3Yu6k56x_tAECyBm39yOZLzIX154LelFPJEgXyD1mbK7mh6DCBG_f8CYGOyTD9waXbCy2RcVYmEAZPDmqK1ns/s457/Petit%20Pot.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="364" data-original-width="457" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufzitIiSowpJRHG0bLhkkLQBXN1ooYmArB6niMGc8R2k0w0UbRA0bbRhmu-H_wcsuuiEz0Yh0c4eOTTnhk639PCtc9vih3nUezHPDPY3Yu6k56x_tAECyBm39yOZLzIX154LelFPJEgXyD1mbK7mh6DCBG_f8CYGOyTD9waXbCy2RcVYmEAZPDmqK1ns/s320/Petit%20Pot.jpg" width="320" /></a></div><b><i>(right) From the Winter Fancy Food Show: Petit Pot is now offering its Original Organic Rice Pudding in recyclable, light-weight shareable 14-ounce paperboard cartons. And, Original Rice Pudding comes in two-packs of 3.5-ounce paperboard containers. Paperboard eliminates breakage and reduces freight costs. </i></b><br /><div><br /></div><div><div>Gen Z (13 to 26 years) has an “everything in moderation is OK” attitude. They believe in finding balance and believe there is a place for indulgence. (Think dairy desserts!) </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM-vae5qOUGJFG0Aay9TiqBmoIG6Zk5AzvBjMqjMx6LS9a8PYAV3c64KXR-vSeb796my5jI-bD7FDrYPLv-9pwWkCUMGSRUmGwPOc1dnretT7KJZ_BM7ljHhAaSwmybgiQ56GB-6HjV3WdslGENVsFN8jA1gxzrzyFIMAVvpHeDxWvp5y48nsLqu7HbY/s864/horchata.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="864" data-original-width="457" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmM-vae5qOUGJFG0Aay9TiqBmoIG6Zk5AzvBjMqjMx6LS9a8PYAV3c64KXR-vSeb796my5jI-bD7FDrYPLv-9pwWkCUMGSRUmGwPOc1dnretT7KJZ_BM7ljHhAaSwmybgiQ56GB-6HjV3WdslGENVsFN8jA1gxzrzyFIMAVvpHeDxWvp5y48nsLqu7HbY/s320/horchata.jpg" width="169" /></a></div>“Gen Z balances comfort with culinary discovery, broadening the definition of ‘familiar foods’ through their rich ethnic diversity and openness to new tastes,” said Andrea Kwamya, Consumer Insights Consultant for The Hartman Group. “Gen Z navigates budget constraints and evolving tastes by seeking diverse, flavorful and healthy food options, diverging from their parents’ choices and embracing global and local foods. </div><div><br /></div><div>“For the on-the-go Gen Z consumer, convenience is a major factor influencing eating habits, prioritizing quick, easy options with minimal cleanup,” said Kwamya. “[Gen Z] cares about additive nutrients. They want more protein. They believe in indulgence.”</div><div><br /></div><div>And, the United Club loves dairy! Check out the latest offerings. Breakfast buffets across the country not only serve Greek yogurt, there’s cottage cheese, too. In Los Angeles, there’s a horchata station and in Phoenix a gelato bar. </div><div><br /></div><div>Together we can make every day a great one for dairy. </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.idahomilkproducts.com/?utm_source=berryondairy&utm_medium=blog&utm_campaign=generic&utm_id=digital" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-XXHaY0z5kDhiq8DyIaVoehnLvazyqaTUk0C3LuHCGq6eHY3rznBEypx_4Wr09axpV3e4FC38fyo5kUI0rKAoZNg2cqImQo_R1bcaJs0PB54YpD9bbY0kBeha1emSWNmR7sc97F1tTpVYHj8FD2wPOq2vqb2ykUZqRz1qhqubd0xycsqOMrJYYxm-tc/w640-h80/IMP%20Ad.png" width="640" /></a></div><br /><div><br /></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-29725265259462570822024-01-19T06:44:00.000-08:002024-01-19T06:44:02.474-08:00Prioritize Protein and Process in 2024<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMbQH5RPjIoxnbOrfxLaf29WdvfglsAfhnNzCd9fjH6eTBx7rQ932Ir1jwxbo10jkajz_Nx-DMhGNMjAb6atfJkkJv00Y6StNxoXrBWdWZUX1Fm01OpHHk3KHGhwMCE71XO4jVEb6VZuhGRQ0QF4NvKBdNqKEFdCzW_KeapQ1K3o-1yq4jVM1wvLMzDY/s457/nestle.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="359" data-original-width="457" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMbQH5RPjIoxnbOrfxLaf29WdvfglsAfhnNzCd9fjH6eTBx7rQ932Ir1jwxbo10jkajz_Nx-DMhGNMjAb6atfJkkJv00Y6StNxoXrBWdWZUX1Fm01OpHHk3KHGhwMCE71XO4jVEb6VZuhGRQ0QF4NvKBdNqKEFdCzW_KeapQ1K3o-1yq4jVM1wvLMzDY/w400-h314/nestle.png" width="400" /></a></div><i>Nestlé is growing its Lindahls Pro+ protein yogurt range in the UK with a Strawberry Sundae flavor. The product offers 18 grams of protein per serving and features a 50:50 blend of whey and casein, which provides for immediate and long-term energy. The product is also low in sugar. This is just the type of processing that helps consumers get the daily nutrients the body requires.</i><p></p><p>Happy New Year! We are already half way through January, woo hoo! The days are getting longer and the weather…well, it will get better soon. </p><p>Let’s kick off 2024 with what I believe will be the two best messages for dairy processors to focus on this year. They are protein and process, with the latter making reference to the insane amount of media attention “processed foods” are garnering these days. </p><p>If you are unaware of NOVA—a name, not an acronym—read more <a href="https://archive.wphna.org/wp-content/uploads/2016/01/WN-2016-7-1-3-28-38-Monteiro-Cannon-Levy-et-al-NOVA.pdf" target="_blank">HERE</a>. But in a nutshell, NOVA is a food classification system that categorizes foods according to the extent and purpose of food processing, rather than in terms of nutrients. Make no mistake, processed foods are important for global food supplies and dietary patterns. This includes making foods with plant proteins and cellular agriculture. (Talk about ultra processing!) </p><div class="separator" style="clear: both; text-align: center;"><a href="https://info.chr-hansen.com/l/545312/2024-01-15/7ttjmt" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="375" data-original-width="3033" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotDtUji1UREcfLEf6xwZE1BK_Y_T7Q1S_RE87zj_STJbRIQUNAhnvcKMBxZRHr2sHUDDbnXLYENT8Z2DLmsDC9JKbl7d6pRlFG03LH27npItJSdDiPTr-1GACycXc_y7ZCIpGXTDXhIKmHk7Lj2h8gdHoqQcXNRIAlVL4ahPT-Erfck15qdvI7sHzAXU/w640-h80/Collaboration_footer_728x90.png" width="640" /></a></div><br /><p>NOVA focuses on the specific types of processing that modify foods. Like converting milk into cheese, ice cream and yogurt. And because we all know that fluid milk consumption continues to decline, while we are “eating” more dairy, processed foods are not only important for feeding the world, they are also delicious and nutritious. </p><p>NOVA classifies all foods and food products into four distinct groups. NOVA specifies the foods that belong in each group and provides precise definitions of the types of processing underlying each group. NOVA is now recognized as a valid tool for nutrition and public health research, policy and action, in reports from the Food and Agriculture Organization of the United Nations and the Pan American Health Organization. And this is why dairy processors need to be proactive and talk about process. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAD_VWhjZhIKMUhwvSCSC69EUiLtvQvCNu583xm8U9QLUI1O5Te3Bn-el6t-eIMDve6cc1t1OYWxUAz9uvXsZ4bhXjO1WdUEl93h8L-0o38IMJqzXayPI2fkENFo1dUT0LenO4MPgKu2-wDdpX8yGMtDLTh5Yu9loG2rvYgp4wGAJYNbjP3MFrt4FJ5s8/s1956/level%20of%20processing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1085" data-original-width="1956" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAD_VWhjZhIKMUhwvSCSC69EUiLtvQvCNu583xm8U9QLUI1O5Te3Bn-el6t-eIMDve6cc1t1OYWxUAz9uvXsZ4bhXjO1WdUEl93h8L-0o38IMJqzXayPI2fkENFo1dUT0LenO4MPgKu2-wDdpX8yGMtDLTh5Yu9loG2rvYgp4wGAJYNbjP3MFrt4FJ5s8/w640-h356/level%20of%20processing.jpg" width="640" /></a></div><br /><div><div>Here’s a brief summary of NOVA’s four-tier classification system, and where dairy fits in. </div><div><br /></div><div><b>Group 1. Unprocessed or minimally processed foods</b></div><div>Unprocessed (or natural) foods are edible parts of plants (seeds, fruits, leaves, stems, roots) or of animals (muscle, offal, eggs, <b>milk</b>), and also fungi, algae and water, after separation from nature.</div><div>Minimally processed foods are natural foods altered by processes that include removal of inedible or unwanted parts, and drying, crushing, grinding, fractioning, filtering, roasting, boiling, non-alcoholic fermentation, pasteurization, refrigeration, chilling, freezing, placing in containers and vacuum-packaging. These processes are designed to preserve natural foods, to make them suitable for storage, or to make them safe or edible or more pleasant to consume. Many unprocessed or minimally processed foods are prepared and cooked at home or in restaurant kitchens in combination with processed culinary ingredients as dishes or meals.</div><div><br /></div><div><b><u>Group 2. Processed culinary ingredients</u></b></div><div>Processed culinary ingredients, such as oils, <b>butter</b>, sugar and salt, are substances derived from Group 1 foods or from nature by processes that include pressing, refining, grinding, milling and drying. The purpose of such processes is to make durable products that are suitable for use in home and restaurant kitchens to prepare, season and cook Group 1 foods and to make with them varied and enjoyable hand-made dishes and meals, such as stews, soups and broths, salads, breads, preserves, drinks and desserts. They are not meant to be consumed by themselves, and are normally used in combination with Group 1 foods to make freshly prepared drinks, dishes and meals.</div><div><br /></div><div><b><u>Group 3. Processed foods</u></b></div><div>Processed foods, such as bottled vegetables, canned fish, fruits in syrup, <b>cheeses</b> and freshly made breads, are made essentially by adding salt, oil, sugar or other substances from Group 2 to Group 1 foods. Processes include various preservation or cooking methods, and, in the case of breads and cheese, non-alcoholic fermentation. Most processed foods have two or three ingredients, and are recognizable as modified versions of Group 1 foods. They are edible by themselves or, more usually, in combination with other foods. The purpose of processing here is to increase the durability of Group 1 foods, or to modify or enhance their sensory qualities.</div><div><br /></div><div><b>Group 4. Ultra-processed foods</b></div><div>Ultra-processed foods, such as soft drinks, sweet or savory packaged snacks, reconstituted meat products and pre-prepared frozen dishes, are not modified foods but formulations made mostly or entirely from substances derived from foods and additives, with little if any intact Group 1 food. <b>Sweetened yogurt</b> and <b>flavored milk</b> are in this category. Ingredients of these formulations usually include those also used in processed foods, such as sugars, oils, fats or salt. But ultra-processed products also include other sources of energy and nutrients not normally used in culinary preparations. Some of these are directly extracted from foods, such as <b>casein</b>,<b> lactose</b>,<b> whey</b> and gluten. And the list goes on with additives and manufacturing techniques. </div></div><div><br /></div><div><div>The International Food Information Council (IFIC) is active in the conversation regarding NOVA’s classification system and overall consumer perception of food processing. The organization hosted a webinar--The Processed Foods Paradox: Consumer Insights on Today's Most Controversial Foods—on Jan. 18, 2024, to explore consumer attitudes and behaviors about processed foods and their potential place in healthy dietary patterns. </div><div><br /></div><div>This conversation is important, according to Wendy Reinhardt Kapsak, president and CEO of IFIC, as all members of the food and nutrition industry need to decide what are the next steps now that NOVA is out there. </div><div><br /></div><div>The 2025-2030 U.S. Dietary Guidelines Advisory Committee is considering this question: What is the relationship between the consumption of dietary patterns with varying amounts of ultra-processed foods and growth, body composition and risk of obesity?</div><div><br /></div><div>The fact is that despite multiple efforts by the Dietary Guidelines—think Food Pyramid, MyPlate and all the other tools out there—Americans’ diet quality has not improved over the years. Four key nutrients—calcium, vitamin D, fiber and potassium--remain deficient in many diets. It is key to understand the role of processed foods in improving the diet. </div></div><div><br /></div><div><br /></div><div><div style="text-align: center;"><b>CHEESE IS MORE LIKELY TO BE CONSIDERED A PROCESSED FOOD COMPARED TO MANY YOGURT VARIETIES</b></div><div>Question: Using your best judgement, do you consider the following dairy products to be “processed food?” Select yes, no or not sure.</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYqTPwsoJAOhesBjW3Bd8QFIsU5AiB_xygalPNhnl2YOhiGOjYdQWp4DJHA6lnCQUaEOiZBCZB8bGT2rxYAgSyjgzQoI8plHC_yGMfXZDK9We0fAhWJoYFtaMa9wF4HWZw421DP60es70eRELh-RUPQfOHZlqtnSwNCaUkw3wFzLSiYPC4bmq55HKZKc/s3092/dairy%20ific.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1725" data-original-width="3092" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYqTPwsoJAOhesBjW3Bd8QFIsU5AiB_xygalPNhnl2YOhiGOjYdQWp4DJHA6lnCQUaEOiZBCZB8bGT2rxYAgSyjgzQoI8plHC_yGMfXZDK9We0fAhWJoYFtaMa9wF4HWZw421DP60es70eRELh-RUPQfOHZlqtnSwNCaUkw3wFzLSiYPC4bmq55HKZKc/w640-h358/dairy%20ific.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: left;">SOURCE: 2023 IFIC CONSUMER RESEARCH ON PROCESSED FOODS </td></tr></tbody></table><br /><div><div>“There is scientific evidence on the importance of diet quality, yet more insights are needed regarding how to help consumers effectively shift behaviors to achieve improved diet quality over time,” said Reinhardt Kapsak. “Further, amidst the emerging evidence, food policy discussions and headlines [about ultra-processed foods], something is missing and often excluded, and that is consumer perception.”</div><div><br /></div><div>In other words, if a cup of sweetened yogurt enriched with prebiotic fiber is the preferred way to consume key nutrients, then so be it! If chocolate milk is what growing kids want to drink, then so be it! You get my drift. </div><div><br /></div><div>The IFIC recently conducted consumer research on this topic and it will be published later this month, according to Alyssa Pike, senior manager-nutrition communications at IFIC. She provided a sneak peek at this data and looped it back to insights from IFIC’s 2023 Food & Health Survey. </div><div><br /></div><div>Here are seven takeaways. </div><div><br /></div><div>1. More than eight in 10 consumers say that eating a healthy diet is important to them. </div><div>2. Americans say eating more fruits and vegetables, followed by balance, variety and moderation are top actions they can take to eat healthier. </div><div>3. More than three out of four (76%) consumers say they consider whether a food is processed before purchasing it; however 70% acknowledge they do not fully understand what’s a processed food. </div><div>4. The ingredient list is the most common reference point for deciding whether a food is processed.</div><div>5. Most Americans consume processed foods. Slightly more than half believe processed foods can be part of a healthy diet.</div><div>6. Consumers purchase packaged foods for many reasons. Taste and price are top purchase drivers. </div><div>7. High protein and mindful eating are the most common diets/eating patterns. </div><div><br /></div><div>And this is why dairy foods marketers need to focus on protein and “minimal” processing messages in 2024 and beyond. Happy New Year!</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://info.chr-hansen.com/l/545312/2024-01-15/7ttjmt" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="375" data-original-width="3033" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotDtUji1UREcfLEf6xwZE1BK_Y_T7Q1S_RE87zj_STJbRIQUNAhnvcKMBxZRHr2sHUDDbnXLYENT8Z2DLmsDC9JKbl7d6pRlFG03LH27npItJSdDiPTr-1GACycXc_y7ZCIpGXTDXhIKmHk7Lj2h8gdHoqQcXNRIAlVL4ahPT-Erfck15qdvI7sHzAXU/w640-h80/Collaboration_footer_728x90.png" width="640" /></a></div><br /><div><br /></div><div><br /></div><p><br /></p>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-5209734060932608932023-12-15T05:56:00.000-08:002023-12-15T05:58:42.493-08:00Doing Dairy Differently in 2024: Creative Approaches to Keeping Dairy Relevant<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuaRKIoXIpq5-_J_-1B_7OYCMwSaClH-yk5_JKFO32Xlx5A6ZAn07LIQcnNlBwOu71bs1E-jRhcvtYFqDFrH-qpkY7j6_cYpiA_X_kwntBNvEA4xr9gn_fTrLUjvynKldt8O0OOdCvq5cu6WTLZK4PrnzfOLDUOemcmDDfqPGbZ19Z1mOnefXGimJDM4/s441/DD%206%2014%20painterland%20sisters%20email.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="292" data-original-width="441" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuaRKIoXIpq5-_J_-1B_7OYCMwSaClH-yk5_JKFO32Xlx5A6ZAn07LIQcnNlBwOu71bs1E-jRhcvtYFqDFrH-qpkY7j6_cYpiA_X_kwntBNvEA4xr9gn_fTrLUjvynKldt8O0OOdCvq5cu6WTLZK4PrnzfOLDUOemcmDDfqPGbZ19Z1mOnefXGimJDM4/s320/DD%206%2014%20painterland%20sisters%20email.png" width="320" /></a></div><p></p><p><br /></p><p>This week was a loud one for fluid milk, and once again, not in a good way. The folks in Washington D.C. received lots of criticism for prioritizing getting whole milk back into schools rather than addressing issues facing the entire world. If that was not enough, a number of media outlets—including a real nasty piece in Forbes--linked the school milk cause to MilkPEP’s OK2Milk campaign, which addresses “milk shaming.” This is the act of making real milk drinkers feel embarrassed, shameful and disgraced simply for their love of an ice-cold glass of dairy milk. What a mess! You can read the <i>Forbes</i>’ article <a href="https://www.forbes.com/sites/briankateman/2023/12/11/milk-consumption-is-down-celebrity-backed-ads-wont-change-that/?sh=107027191abe" target="_blank">HERE</a>.</p><p><i>Forbes</i>, however, did a great job recognizing two dairy foods innovators in its 2024 <i>Forbes</i> 30 Under 30 Food & Drink List. In fact, the feature leads with the founders of Painterland Sisters yogurt and Slate protein chocolate milk. Read about them <a href="https://www.forbes.com/sites/chloesorvino/2023/11/28/30-under-30-food--drink-2024-meet-the-entrepreneurs-changing-the-future-of-food/?sh=1b73c44c2294" target="_blank">HERE</a>.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://balchem.com/human-nutrition-health/blog/ice-cream-variegate-flights/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcVHEk8-IRviTSSuCW8g64xJV-vh-b95RRHbNAGSuaWX-Q6DIzDYI7Z54LNvkW37zUFyxmtgQEPSDzV4GFoOAw9rMy5VTRLATwARrmwIy6L7b2785pZP6CApvLg5SDhMPM6hkINYCCLuNBQ28IAc1ii_lGs6Ot-c9hGSyOTrqjBYH1FFvPnbRcdo486Q/w640-h80/280723_Trendish-Banners_728x90-Aug.png" width="640" /></a></div><br /><p>Another approach to doing dairy differently—albeit probably one of the most bizarre concepts I’ve ever heard of—comes from Frito-Lay North America. In case you missed it, just in time to kick off the New Year, liquor departments across the country will feature limited-release Empirical x Doritos Nacho Cheese Spirit (42% ABV). It provides a multi-sensorial beverage experience that smells and tastes just like Doritos Nacho Cheese Chips. (I’ve always thought they smelled like stinky socks, so not sure how this is a good thing.) A 750-milliliter bottles has a suggested retail price of $65.00.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfupCkTlWzD6v-f7TM8neapcQ4owX0vNLzI4W_eoUcVD0aKg7Hmt85_2roaqjYlZcgRfn0WbqNynpBLz-IQsleCITKzYF6vYL3fpeR1hZifsaj__K3ul8ua4Xy89sbvEBpkth3SrMEqMf0iptmpR5XeFqhl0fsDtL6MjoTTCWKGmAYzeokJk0AIBd0m8/s416/Frito_Lay_EmpiricalxDoritos.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="357" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfupCkTlWzD6v-f7TM8neapcQ4owX0vNLzI4W_eoUcVD0aKg7Hmt85_2roaqjYlZcgRfn0WbqNynpBLz-IQsleCITKzYF6vYL3fpeR1hZifsaj__K3ul8ua4Xy89sbvEBpkth3SrMEqMf0iptmpR5XeFqhl0fsDtL6MjoTTCWKGmAYzeokJk0AIBd0m8/s320/Frito_Lay_EmpiricalxDoritos.jpg" width="275" /></a></div><div><br /></div><div>“Doritos is all about disrupting culture and bringing our fans unexpected, bold experiences,” said Tina Mahal, senior vice president of marketing for Frito-Lay North America. “We’re always pushing our fans to try new things, so we figure it’s time we disrupt the spirits category by offering our iconic nacho cheese flavor in a bottle.”</div><div><br /></div><div>To create the flavor, the many flavor layers of Doritos Nacho Cheese are extracted through Empirical’s innovative production process, using real Doritos chips and retaining their essence through vacuum distillation. Unlike traditional distillation methods, vacuum distillation operates at lower temperatures, preserving the full spectrum of flavors derived from Doritos.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Here are five a bit more sensible approaches to doing dairy differently in the New Year. </div><div><br /></div><div><div>1. Lidl has ditched “use by” dates on its own brand of milk and yogurt in the U.K. in order to help customers reduce food waste at home. The company has switched to “best before” dates so that shoppers can use their own judgement on whether the product is good to consume. Brilliant! </div></div><div><br /></div><div><div>2. The American Dairy Products Institute (ADPI) has taken the initiative to teach university students about dairy ingredients and the infinite ways to formulate foods and beverages with them. The ADPI has a strong commitment to training and believes that it is the key to future-proofing the dairy industry. Since 2017, the ADPI Dairy Ingredients 360 training course (DI360) has provided a 360-degree view of the dairy ingredients industry and is one of the most comprehensive courses available to the dairy industry today. </div><div><br /></div><div>New in 2024, through a collaboration with Kansas State University, an ADPI Academic Institution member, the course will be available to undergraduate students as an online, 3 credit course, called “Introduction to the Dairy Ingredients Industry.” The course is open to all students from any university and has no prerequisite requirements so freshman to seniors from any degree program can enroll. Students who do not attend Kansas State University can apply as a non-degree seeking student to KSU.</div><div><br /></div><div>For many universities that no longer have dairy faculty, it will fill a gap in their curriculum and hopefully attract more students to dairy careers. Students will learn from 25 different instructors (including yours truly) who are subject matter experts in the dairy industry. The course covers the dairy ingredients industry from farm to fork with topics such as milk composition, safety and quality, manufacture of milk, whey, cheese, and butter ingredients, ingredient functionality, applications, and nutritional properties plus markets, pricing, export, supply chain, sustainability and more. </div><div><br /></div><div>For more information, including how to enroll, link <a href="https://adpi.glueup.com/event/dairy-ingredients-360-training-spring-2024-semester-90964/?pk_campaign=widget-event-list" target="_blank">HERE</a>.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IXkRG5XSe1WRiD9yar8bz1CeVg81kPVH1WiBoQ1myZLC0fA2QVhR_c2qjXpCzhaL6E7vllV5MG38qACvazLWaq8NNzwXHGrky5k1_WgqKSkl3mmwl6NCQYBpC-uo2IC4u6Yrs44_9RbmK1vBt2m_Fo68IsRuEBEpd8UaNrpCSyIbzDPrmLA5joPIkx8/s557/In_Good_Hands_cheesy_protein_snack.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="418" data-original-width="557" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IXkRG5XSe1WRiD9yar8bz1CeVg81kPVH1WiBoQ1myZLC0fA2QVhR_c2qjXpCzhaL6E7vllV5MG38qACvazLWaq8NNzwXHGrky5k1_WgqKSkl3mmwl6NCQYBpC-uo2IC4u6Yrs44_9RbmK1vBt2m_Fo68IsRuEBEpd8UaNrpCSyIbzDPrmLA5joPIkx8/s320/In_Good_Hands_cheesy_protein_snack.jpg" width="320" /></a></div><div>3. Here’s how you move a new product. Dairy farmer-owned functional snacking brand In Good Hands elevated dairy proteins to a culinary delight on its SoCal Cheesy Crunch Tour in November. Tens of thousands of these cheesy protein puffs were sampled and received rave reviews. </div><div><br /></div><div>To connect with consumers who appreciate delicious, better-for-you snacks, In Good Hands representatives road around on bike carts at a variety of events that cater to marathon runners, fitness enthusiasts, foodies and those with a penchant for farmer-produced fare, passing out bags of the cheese puffs. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomQwBhw_xvaDJ5Thsd4eGBk1qbh41AUfHvYNaKpmlFJHUvGdf84Z9UqEmxm0aVuq0YIQTrROkFf6xlSaqPet_Ln7HlfM4XoDKElaXFj23xyWfjespTrRfmIlyOTMiLv-wctqA2YXD6ZutOQgnqbdixCfaeFbFhODXdOzLwldOKOec16DGtek8gP-Bh9c/s358/CosMcsskyHero%202336x1040%20hero-desktop.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="358" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomQwBhw_xvaDJ5Thsd4eGBk1qbh41AUfHvYNaKpmlFJHUvGdf84Z9UqEmxm0aVuq0YIQTrROkFf6xlSaqPet_Ln7HlfM4XoDKElaXFj23xyWfjespTrRfmIlyOTMiLv-wctqA2YXD6ZutOQgnqbdixCfaeFbFhODXdOzLwldOKOec16DGtek8gP-Bh9c/w199-h200/CosMcsskyHero%202336x1040%20hero-desktop.jpg" width="199" /></a></div>“In Good Hands Protein Puffs are the ultimate on-the-go snacking solution, and we’re excited to bring them to consumers who are living life to the fullest at events that celebrate an active lifestyle, vitality and farmers,” said Hannah Robbins, head of brand for In Good Hands. “Our branded sampling bikes and our Puff-hat-wearing ambassadors embody the joy our puffs bring to snacking, one delightful crunch at a time.”</div><div><br /></div><div>Founded by California dairy farmers, In Good Hands Protein Puffs are gluten-free, boasting 12 grams of milk protein, with just 1 gram of sugar and a mere 130 calories per serving. </div><div><br /></div><div><br /></div><div><br /></div><div>Watch the reactions from people trying In Good Hands for the first time <a href="https://drive.google.com/file/d/1ab6ugPIckv7ThlhN77yed61n5Kp8GZLP/view" target="_blank">HERE</a>.</div><div><br /></div><div><div>4. Milk is on the menu at McDonald’s new CosMc’s, a small-format, beverage-led concept. CosMc’s menu is rooted in beverage exploration, with bold and unexpected flavor combinations, vibrant colors and functional boosts. Dairy is part of many of the concepts, either in the form of milk (in lattes) or cream (in frappes and as a whipped topping). The “milk” component is not customizable. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAPzIu77GqCvESaaa7Kc91hkWp37Gq6d3h5_7YIs-NvYuEfVx7Fs4NNkchr9YDQvRiS3hMnCKfuXBuOn4_D8trs1PJ6yh0tLzov-7DIPifdF-VHTh7gt3dqUmu1quUDwwJUU_fR0HGrtzPAnczJRHdBUq-E3dBrauuC05gNDBhqW_hKeD-rvRe2cAxQ8/s2336/CosMcsBeveragesMenu%202336x1040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="2336" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAPzIu77GqCvESaaa7Kc91hkWp37Gq6d3h5_7YIs-NvYuEfVx7Fs4NNkchr9YDQvRiS3hMnCKfuXBuOn4_D8trs1PJ6yh0tLzov-7DIPifdF-VHTh7gt3dqUmu1quUDwwJUU_fR0HGrtzPAnczJRHdBUq-E3dBrauuC05gNDBhqW_hKeD-rvRe2cAxQ8/w640-h285/CosMcsBeveragesMenu%202336x1040.jpg" width="640" /></a></div><br /><div><br /></div><div><div>The same goes with Taco Bell’s new Coffee Chillers and Churro Chillers, the first-ever frozen coffee and shakes to hit the Taco Bell menu. Inspired by authentic Mexican flavors, the frozen dairy-based beverages feature colorful swirls packed with flavor. They are topped with a layer of cold foam. </div><div><span style="font-size: xx-small;">Photo credit: Food Beast</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyx6GzhSDUY1siygjnxfvuK1x6V0-i_0LmRn2rCjHTaI1Z3CMc9yopu_TG0XzlseyiZsg0jK6U8Ay1pQe_VSUDjlFrjicHtYxxwjJjSFlhNDgUUaVSL_3b9IRs_YRu6jRbmpWKASJNNmLOicmlCtqeU98sSKPPvF3Vke1i-LsMqYLRWZmW-bqcnFxjWo/s457/newsroom-2023-E10-CoffeeChurroChillers-Image1%20source%20Food%20Beast.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="277" data-original-width="457" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyx6GzhSDUY1siygjnxfvuK1x6V0-i_0LmRn2rCjHTaI1Z3CMc9yopu_TG0XzlseyiZsg0jK6U8Ay1pQe_VSUDjlFrjicHtYxxwjJjSFlhNDgUUaVSL_3b9IRs_YRu6jRbmpWKASJNNmLOicmlCtqeU98sSKPPvF3Vke1i-LsMqYLRWZmW-bqcnFxjWo/s320/newsroom-2023-E10-CoffeeChurroChillers-Image1%20source%20Food%20Beast.jpg" width="320" /></a></div><div><br /></div><div>Such partnerships are the future for dairy. It’s doing dairy differently. </div><div><br /></div><div><br /></div><div>5. And finally, limited-edition products are going extreme. Icelandic Provisions, for example, is rolling out the Northern Lights Skyr Kit to commemorate the best day of the year to see the Northern Lights in Iceland, which is December 21. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqqPw75Jf9c1VIm5Lrs3ekiydshlYFLP6iT6CehhhuLjiWX6vWATTRiCs9nrX2MZBJ6VYtt62G1jDiH2fxEZYn9vIrtllQe6t7_-m8H3fqbLDLpAy_VUFgxJrJAGwlJ_onZlatYcrB-HYmgRR6NGUWVpg3KY2IdrGocz_sCedHYUddSAoDmJXi412VXw/s303/DD%2012%2013%20icelandic%20skyr%20kit.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="160" data-original-width="303" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqqPw75Jf9c1VIm5Lrs3ekiydshlYFLP6iT6CehhhuLjiWX6vWATTRiCs9nrX2MZBJ6VYtt62G1jDiH2fxEZYn9vIrtllQe6t7_-m8H3fqbLDLpAy_VUFgxJrJAGwlJ_onZlatYcrB-HYmgRR6NGUWVpg3KY2IdrGocz_sCedHYUddSAoDmJXi412VXw/w320-h169/DD%2012%2013%20icelandic%20skyr%20kit.jpg" width="320" /></a></div><div>To give Americans a taste of the dancing auroras in their vibrant patterns of green, blue and violet, the company is bringing the beauty of the Northern Lights to home kitchens. Launching on December 21st, the Icelandic Provisions Northern Lights Skyr Kit will allow anyone to create their own version of this beloved, natural phenomenon by mixing the bright hues and sparkling effects directly into their skyr, creating a unique flavor that evokes the bursting colors of the Northern Lights and earthy elements of the Icelandic landscape.</div><div> </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3PWnBGmxD8CJmQNfnTA8hP82AzfLVmE55irhyraHeL2Ee1tOB7i-uAU_dgYBOOfFwuazIVHgFmDxpsDHDrGdJrcyhBRZaMbhNlSx2-BQ6uZasuKJVbVx43fbmB6Y_qHvBlyHI9d84i-JMZ4-xJwtfTl6lHSgstyx_xcH3FRAN2kWNk2O3emXWSbK1zw/s433/DD%2011%2018%20double%20rainbow.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="414" data-original-width="433" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3PWnBGmxD8CJmQNfnTA8hP82AzfLVmE55irhyraHeL2Ee1tOB7i-uAU_dgYBOOfFwuazIVHgFmDxpsDHDrGdJrcyhBRZaMbhNlSx2-BQ6uZasuKJVbVx43fbmB6Y_qHvBlyHI9d84i-JMZ4-xJwtfTl6lHSgstyx_xcH3FRAN2kWNk2O3emXWSbK1zw/s320/DD%2011%2018%20double%20rainbow.jpg" width="320" /></a></div><div><br /></div>The limited-time skyr kit comes complete with a cup of Icelandic Provisions Northern Lights flavored skyr and delicious ingredients to bring the colors of the aurora borealis to life, including green matcha, Icelandic blue spirulina, wild blueberry syrup and edible gold glitter. The kits retail for $11.00.</div><div><br /></div><div><br /></div><div><br /></div><div>And, I’ve been enjoying my “12 Days of Ice Cream” holiday countdown calendar from Double Rainbow Gourmet Ice Cream. It features three individual packages wrapped together in a whimsical holiday scene of the streets of San Francisco. Each package contains four cups of ice cream behind perforated, numbered doors for a total of 12 cups of ice cream. Each door is intended to be opened one at a time and will reveal a surprise flavor carefully crafted to capture the essence of the season. (So fun and yummy!)</div><div><br /></div><div>“It’s the most wonderful time of the year and we’re so excited to make it sweeter,” said Double Rainbow CEO and President Taryn Segal. “This gift brings out the kid in all of us, a feeling of anticipation and joy each day when opening one of the 12 doors. Whether it’s for gifting, sharing with loved ones or indulging in a treat for yourself, this calendar is the perfect way to countdown the holiday season.” </div><div><br /></div><div>Let’s do dairy differently in 2024! Cheers!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://balchem.com/human-nutrition-health/blog/ice-cream-variegate-flights/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcVHEk8-IRviTSSuCW8g64xJV-vh-b95RRHbNAGSuaWX-Q6DIzDYI7Z54LNvkW37zUFyxmtgQEPSDzV4GFoOAw9rMy5VTRLATwARrmwIy6L7b2785pZP6CApvLg5SDhMPM6hkINYCCLuNBQ28IAc1ii_lGs6Ot-c9hGSyOTrqjBYH1FFvPnbRcdo486Q/w640-h80/280723_Trendish-Banners_728x90-Aug.png" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p><br /></p><div><br /></div><p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com2tag:blogger.com,1999:blog-2361918241132863364.post-75389085001497773982023-12-08T08:13:00.000-08:002023-12-08T08:13:42.125-08:00Dairy Industry Countdown to 2024: Let’s make it the “Year of Proteins from Dairy Ingredients”<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmXj9EDyTWU2FEFgB2ubbosxRg51veTlhB7-8kyh7k1Yc0SIjdWcGHTvcXgXmkbLFx_yYZgc_l9sseQPL5gTdQqdrFyNcFzyizv2lJyl-ZIq_xcPRViYRMWEAHVvx28FmBfzoJDpVzIBLKGqC7DbG43rOgN4Jn4SCVaEHWll_EZ3jPTbSHc14-C53gAQ/s800/blog%2011%209i%20magic%20mirror.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="531" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmXj9EDyTWU2FEFgB2ubbosxRg51veTlhB7-8kyh7k1Yc0SIjdWcGHTvcXgXmkbLFx_yYZgc_l9sseQPL5gTdQqdrFyNcFzyizv2lJyl-ZIq_xcPRViYRMWEAHVvx28FmBfzoJDpVzIBLKGqC7DbG43rOgN4Jn4SCVaEHWll_EZ3jPTbSHc14-C53gAQ/s320/blog%2011%209i%20magic%20mirror.jpg" width="212" /></a></div><p></p><p>Tired of reading about food forecasts for 2024? I am, but it’s part of my job. The key takeaways from the countless lists I have reviewed the past few weeks, in my opinion, is that consumers have become more educated regarding where their food comes from, and this is not going away. Clean label, minimally processed, planet friendly and high protein content are the four attributes fueling food and beverage purchase. Dairy ingredients deliver on all four. It’s up to formulators and marketers to learn how to put dairy ingredients—namely dairy proteins—to work. After all, putting dairy back into dairy makes sense. </p><p>Innova Market Insights data indicates that supplement and sports nutrition launches with dairy-based proteins are gaining ground. From July 2021 to July 2023, dairy-based proteins in new product development experienced a 13% year-over-year growth rate. More than half of these launches were in the form of sports powders. Whey protein isolate was the leading ingredient, but casein protein is the frontrunner of innovation. </p><p>Dairy ingredients have application in all types of foods and beverages, including dairy foods. They are a great tool to boost protein content. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://adpi.glueup.com/event/dairy-ingredients-360-training-spring-2024-semester-90964/home.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTPmk6JKLCybV_6P-k0b_R3FAgZEhY_1vWzcVu8vG46XwTGsp-DLxl_48CM-rsDo0esx3WcjJEDkunXEYFw6f-3fvtXitd4PyJKY4wLYdlicRKqYnkGPxoXF-usH2g50qafJmpjearOOLcgRA0K2WQ5N4mbIgQ8GAxU4q4vA1VGvzdMpVySi4HmnE4ao/w640-h80/ADPI%20December%208_728x90_DI360%20(002).png" width="640" /></a></div><br /><div><div>The most common eating pattern or diet in the U.S. is high protein, according to the 2023 Food and Health Survey from the International Food Information Council. Protein is also the most sought out ingredient in food and beverage purchases. </div><div><br /></div><div>Choice of protein is an important marketing tool of a product’s “power.” Unfortunately, marketers are limited in their efforts to communicate this because regulatory authorities have put the topic of protein quality and availability on the backburner. It’s time to bring it back into the conversation. </div></div><div><br /></div><div><div>Currently the Protein Digestibility Corrected Amino Acid Score (PDCAAS) is used to assess the quality all protein. This score is an adjustment for the quality of the protein. It is based on the types and amounts of amino acids in the food as well as the overall digestibility. The PDCAAS values range from 0.0 to 1.0, where values are truncated to a maximum score of 1.00, which cows milk, casein, whey, eggs and soy protein all possess. Most plant protein sources have much lower values. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WM3AmRcD5tyfh1xUT9Y0miKMKz7sZdY5SaPqUi4ZsDVEPx647vKU-kruoYqhC5FmRTn5jA3UB8LnLoaOhV84tvHkG8sJTCM8RwPaWgh7mstPbgmbYwZ4tq_pHE1q7M_MoijFLUhPjQy939CAxrek2CZB-zgj8f8jQ05OFMsWdSnNmE_39zGR_vEYOP4/s1514/Pages%20from%202023%20IFIC%20Food%20&%20Health%20Report%20EMBARGOED-2%20nutritrients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="718" data-original-width="1514" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2WM3AmRcD5tyfh1xUT9Y0miKMKz7sZdY5SaPqUi4ZsDVEPx647vKU-kruoYqhC5FmRTn5jA3UB8LnLoaOhV84tvHkG8sJTCM8RwPaWgh7mstPbgmbYwZ4tq_pHE1q7M_MoijFLUhPjQy939CAxrek2CZB-zgj8f8jQ05OFMsWdSnNmE_39zGR_vEYOP4/w640-h304/Pages%20from%202023%20IFIC%20Food%20&%20Health%20Report%20EMBARGOED-2%20nutritrients.jpg" width="640" /></a></div><br /><div><div>The Digestible Indispensable Amino Acid Score (DIAAS), on the other hand, is preferred by many nutrition authorities as a means to do a better job of communicating overall digestibility. The DIAAS analysis enables the differentiation of protein sources by their ability to supply amino acids for use by the human body. It also demonstrates the higher bioavailability of dairy proteins when compared to plant-based protein sources. Let’s focus on making DIAAS a reality in 2024. </div><div><br /></div><div>Currently the % Daily Value for protein is determined using PDCAAS. A yogurt containing 10 grams of milk protein may make an “excellent source of protein” claim. A cultured vegan product with 10 grams of protein from peas and nuts most likely only qualifies for a “good source of protein” claim, and when doing so, should not flag 10 grams of protein per serving, as this is misleading. When making or implying any protein content claim, FDA requires the inclusion of the % Daily Value. </div><div><br /></div><div>If DIAAS was put into place, products containing whey proteins would be able to better communicate their value. Unfortunately, it’s been 10 years since a report from the Expert Consultation of the Food and Agriculture Organization of United Nations (FAO) recommended using DIAAS, yet it has not been implemented. </div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxFb3n0GGRgGGxfZ23ca4ElnJ6NHZBxHeWcSLcfck3hQtHcT89oCOiDHGPtF-5i3cwUNqnBn2yAFsNytP_zmlKDQvfLIo37RKteoi2ujZIMeS5FNyMpdKsMHv5QgDUnG9DUKdB3iY0mbZDfaMIaIzixVMZb3EjmkLwffKVNJGf60rRXbSqVtBA4gwuq8/s357/miilki-protein-barre.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="357" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZxFb3n0GGRgGGxfZ23ca4ElnJ6NHZBxHeWcSLcfck3hQtHcT89oCOiDHGPtF-5i3cwUNqnBn2yAFsNytP_zmlKDQvfLIo37RKteoi2ujZIMeS5FNyMpdKsMHv5QgDUnG9DUKdB3iY0mbZDfaMIaIzixVMZb3EjmkLwffKVNJGf60rRXbSqVtBA4gwuq8/s320/miilki-protein-barre.png" width="320" /></a></div><span style="font-size: xx-small;">Photo source: QNT Life</span><br /><div>Data in the FAO report showed whole milk powder to have a DIAAS score of 1.22, far superior to the DIAAS score of 0.64 for peas and 0.40 for wheat. When compared to the highest refined soy isolate, dairy protein DIAAS scores were 10% to 30% higher. </div><div><div><br /></div><div>Dairy proteins have an exceptionally high DIAAS score because of the presence of branched-chain amino acids, which help stimulate muscle protein synthesis. Each dairy protein has more branched-chain amino acids than egg, meat, soy and wheat proteins. Whey protein, specifically, is seen as higher quality because of the presence of leucine, a branched-chain amino acid accountable for muscle synthesis. </div><div><br /></div><div>It’s time to start calling out “dairy protein content” or making reference to the inclusion of milk proteins. Other product categories are doing it, such as these MILKii Protein Bars that debuted in Belgium in October.</div><div><br /></div><div>And, by putting dairy ingredients back into dairy, protein content may get a boost. Labels may often get cleaned up, as dairy ingredients may assist with various functionalities, including stabilization, emulsification and even flavor enhancement. </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://adpi.glueup.com/event/dairy-ingredients-360-training-spring-2024-semester-90964/home.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghTPmk6JKLCybV_6P-k0b_R3FAgZEhY_1vWzcVu8vG46XwTGsp-DLxl_48CM-rsDo0esx3WcjJEDkunXEYFw6f-3fvtXitd4PyJKY4wLYdlicRKqYnkGPxoXF-usH2g50qafJmpjearOOLcgRA0K2WQ5N4mbIgQ8GAxU4q4vA1VGvzdMpVySi4HmnE4ao/w640-h80/ADPI%20December%208_728x90_DI360%20(002).png" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-11121233754580490672023-12-01T06:30:00.000-08:002023-12-01T06:31:21.848-08:00Dairy Industry Countdown to 2024: It’s time to start developing seasonal dairy foods for the coming year. <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnU9cjieajFcmJ5hlp3BsoNSoSfR5FhjkKuGV8lgxw2TYxuy6u0InBI4Op5qoV3qIvoRWA3ys3wVLClvyp4b5xI8LAV6lbT7NvJx4aQctLf0X4QSloMicTf_vAPbGpanXPOQqlxueO67FuXXbVq5aZ2gFr9g74S9MNpQNg_Cy06HGoQZH2z107DYshGc/s398/FOCUS%203a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="322" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnU9cjieajFcmJ5hlp3BsoNSoSfR5FhjkKuGV8lgxw2TYxuy6u0InBI4Op5qoV3qIvoRWA3ys3wVLClvyp4b5xI8LAV6lbT7NvJx4aQctLf0X4QSloMicTf_vAPbGpanXPOQqlxueO67FuXXbVq5aZ2gFr9g74S9MNpQNg_Cy06HGoQZH2z107DYshGc/s320/FOCUS%203a.jpg" width="259" /></a></div><p></p><p>Happy December 1st! Can you believe it’s almost 2024? That means you need to start thinking about your product mix for this coming year!</p><p>It was not that long ago—and seriously, it’s been less than a decade—that ice cream marketers finally figured the trick to changing ice cream from being only a warm weather treat to an all-year long one. The solution: limited-time offerings (LTOs), in particular, concepts focused on the snowy, wintery month of December. </p><div><div>There’s big business in LTOs, especially with products intended to get consumers in the spirit of the season. These products raise curiosity and create an urgency to purchase because of their limited availability. They are typically flavor focused and may provide a multi-sensorial experience, meaning visual cues must be considered, as well as texture and mouthfeel. </div><div> </div><div><br /></div><div>Hope these LTOs inspire your innovation efforts for the coming year.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://balchem.com/human-nutrition-health/blog/ice-cream-variegate-flights/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiT-JprtIhsezth7WrxX3gCmM2K4bPwV7cft8FWNDPbCXdAGrD_oIdki81SldPiX4dY0HCeoLSXqtk4rx0VsTcYJRQlYiQpR7rkdvsFivzSSxjovrCm03IY4npzkkUNzQ4zJubKXmwjO2tem1KlbLkZUCKmPm1S6vuRpM8v6W7G91nZl7FzPr4l7Vcfn8/w640-h80/280723_Trendish-Banners_728x90-Aug.png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAPP0D2fsPq0wSqsbXmx3ZCIeNOWMwoMYC8zpEoO5O9yTV1EGnwptAiS4GGSHc9KkZhs5njuZ799ZnihtdF3APweecJ6iYOOa8TrXS8YJA2krPVW49q9dUN-nfk8NYtBuyfeeL89Vy6LN2Da8Q9OSTGxuvA0Hi9jduAJ4dgM-Dr_GLXBpfIVZqQHYeq0/s457/DD%2011%206%20publix%20ice%20cream%20web.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="407" data-original-width="457" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAPP0D2fsPq0wSqsbXmx3ZCIeNOWMwoMYC8zpEoO5O9yTV1EGnwptAiS4GGSHc9KkZhs5njuZ799ZnihtdF3APweecJ6iYOOa8TrXS8YJA2krPVW49q9dUN-nfk8NYtBuyfeeL89Vy6LN2Da8Q9OSTGxuvA0Hi9jduAJ4dgM-Dr_GLXBpfIVZqQHYeq0/s320/DD%2011%206%20publix%20ice%20cream%20web.png" width="320" /></a></div><br /><div><div>From the North Pole to Kroger-owned stores nationwide comes The Elf on the Shelf ice cream products, a brand owned by The Lumistella Company. The ice cream is produced and distributed by The Frozen Farmer. There’s Santa’s Cookies Ice Cream in pints (vanilla ice cream loaded with red and green sugar cookie crumbles) and Santa’s Cookies Ice Cream Sandwiches, which is red and green sugar cookie-flavored ice cream nestled between two sugar-sprinkled sugar cookies. The packaging for both products also delivers on the tradition of gift giving and connectivity by including a gift tag for those who purchase the products to write a personalized message.</div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOKZf6bxcIlHU3mn6SfW8qTs7QrDCQWnA49liotJKFm3DQ5GvOEORZkU06lI32B_OTZXp6Tow2Kj7unS3S6WWiMQpUzBRr89jldmEYJnukc_IoWzgbma11d1wHPjA26M8CFJjk2BifweAzw5ROUZN1370kiTVOL-rTsPptQCUV7E6K3PBDMZbcAPIt5g/s462/Cold_Stone_Creamery%201.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOKZf6bxcIlHU3mn6SfW8qTs7QrDCQWnA49liotJKFm3DQ5GvOEORZkU06lI32B_OTZXp6Tow2Kj7unS3S6WWiMQpUzBRr89jldmEYJnukc_IoWzgbma11d1wHPjA26M8CFJjk2BifweAzw5ROUZN1370kiTVOL-rTsPptQCUV7E6K3PBDMZbcAPIt5g/w154-h200/Cold_Stone_Creamery%201.jpg" width="154" /></a></div><div><br /></div>Publix has launched nine new limited-time own-brand ice cream flavors, with some of them centered on the winter season. The Marshmallow, Candy Cane & Cookie Blast variety is marshmallow-flavored ice cream with bits of candy cane and a chocolate cookie swirl. Peppermint Stick is vanilla ice cream with festive bits of peppermint candy. Santa’s White Christmas is coffee-flavored ice cream mixed with cocoa espresso flakes. These join Eggnog and Pumpkin Pie options. </div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXhMqOZWvsvMhkN_XCTU9aW5-nSQHkWy9ETrg8_GIXfDsaFZRC8tl8vmFPk_M1-dG7zFih7Q9v8pBlKcLX9ODXP40cxuDu7SacZochHWCNOKA57KnY-d_lKCOQWacM2hWNPCL9f9O9KmMQu4Bce3A9oDT0TDkuB9nWC8cLhBV2iLc3WPbeVBGYnpJF5w/s462/Cold_Stone_Creamery__Chocolate___Velvet_Cake%203.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsXhMqOZWvsvMhkN_XCTU9aW5-nSQHkWy9ETrg8_GIXfDsaFZRC8tl8vmFPk_M1-dG7zFih7Q9v8pBlKcLX9ODXP40cxuDu7SacZochHWCNOKA57KnY-d_lKCOQWacM2hWNPCL9f9O9KmMQu4Bce3A9oDT0TDkuB9nWC8cLhBV2iLc3WPbeVBGYnpJF5w/w154-h200/Cold_Stone_Creamery__Chocolate___Velvet_Cake%203.jpg" width="154" /></a></div>Cold Stone Creamery is embracing the holiday season with Red Velvet Cake Batter Ice Cream. This flavor is featured in two Creations: Berry Cozy Red Velvet (with strawberries, graham cracker pie crust and cream cheese frosting) and Red Velvet Luxury (with chocolate shavings, red velvet cake pieces and cream cheese frosting. The chain also brought back fan-favorite Brown Sugar Ice Cream, which is used to make the Brown Sugar Cookie Dough Sensation Creation (cookie dough, brown sugar and caramel).</div></div><div><br /></div>For a family-style dessert, Cold Stone developed the Chocolate & Velvet Cold Stone Ice Cream Cake. It is layers of red velvet cake and devil’s food cake, red velvet cake batter ice cream and cream cheese frosting all wrapped in fudge ganache.<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Rg6zaxnzyzmGe1m4Kpvnis22tfyyrvBwLDIre8E10ufCsQRvWQuAJ15v23H4FRgAag9ns_-5QNy0gXrgF4jgp7RogqhkHMLKURb2QCen4RARgMvF6iR8hKeTT4jHOsuyp3uzyUrtN1GGnBhcqYjqs1a3ryG28-YTbRunbyGGqMxTrNeNcu9PsCAsDIo/s371/Baskin%201.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="371" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Rg6zaxnzyzmGe1m4Kpvnis22tfyyrvBwLDIre8E10ufCsQRvWQuAJ15v23H4FRgAag9ns_-5QNy0gXrgF4jgp7RogqhkHMLKURb2QCen4RARgMvF6iR8hKeTT4jHOsuyp3uzyUrtN1GGnBhcqYjqs1a3ryG28-YTbRunbyGGqMxTrNeNcu9PsCAsDIo/w193-h200/Baskin%201.jpg" width="193" /></a></div>Baskin-Robbins stores are once again ready for this holiday season. The new Happy Holly-days Cake features a frosted wreath of icing pine branches, eucalyptus leaves and holly berries that make it an Insta-worthy centerpiece. It goes well with any cake and ice cream flavor, including BR’s Flavor of the Month: Cup of Cocoa. This new feature flavor captures the spirit of the season with all the cozy components of hot chocolate. It combines marshmallow- and cocoa-flavored ice creams with mini marshmallows.</div><br /><div><div>While developing Cup of Cocoa, the company tested a variety of different marshmallows and flavor pairings to ensure it was a hot cocoa lover’s dream come true. The cocoa ice cream gives a light chocolate flavor with pops of gooey sweetness from the marshmallow pieces, while the marshmallow-flavored ice cream provides a light and sweet balance to the cocoa ice cream.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0fANsTO60Xu2NDWoFRiIb5v3mDwaDGYy1rDA_v2n2pRKmq60-ioU0LNFGT8kFxjoWI4wIkDxrYTYPs21dghYQideQmDG0Ut3BhVfNM25VX6NqBL93W8YrIbL8J8PnUBUL0fY_jTbN0NY6JxslgxdPxonOdu4Egh4be2SZzHfsT2Z3eTbShmgS7gyhZA/s336/dolcezza.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="336" data-original-width="277" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0fANsTO60Xu2NDWoFRiIb5v3mDwaDGYy1rDA_v2n2pRKmq60-ioU0LNFGT8kFxjoWI4wIkDxrYTYPs21dghYQideQmDG0Ut3BhVfNM25VX6NqBL93W8YrIbL8J8PnUBUL0fY_jTbN0NY6JxslgxdPxonOdu4Egh4be2SZzHfsT2Z3eTbShmgS7gyhZA/w165-h200/dolcezza.jpg" width="165" /></a></div><div><br /></div><div>Dolcezza Gelato is into the season for the first time. The brand’s special-edition flavors launched exclusively at Whole Foods Market nationwide for $5.99 each. The cozy flavors Sugar Cookie Dough and Hot Cocoa use fresh ingredients from local farmers in the Washington, D.C. area. Sugar Cookie Dough is made with a classic base of sugar cookie batter gelato and has chunks of sugar cookie dough throughout with chocolate chips folded into the mix while Hot Cocoa is made with a spiced milk chocolate gelato with mini marshmallows and dark chocolate cookie pieces crushed into the creamy pint. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzci4bbRQZsfZc9k2-bIxOWsLJH4zWakE8pryvmBxRGi3LWqfW964y13tSApV4XkLr3GRLQN2qXmWZ4DahGVUfqR0713dD5ADkZ-vy5w9wsHJLoe4nwkvBBkFDEZki6zzlrmuBtSKZzh7lMaogWiT2IaZ7qnT7O1thn8rgRmdSelmhjpa2L8mOPKiAsaQ/s457/blue-bunny-2023-holiday-flavors.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="252" data-original-width="457" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzci4bbRQZsfZc9k2-bIxOWsLJH4zWakE8pryvmBxRGi3LWqfW964y13tSApV4XkLr3GRLQN2qXmWZ4DahGVUfqR0713dD5ADkZ-vy5w9wsHJLoe4nwkvBBkFDEZki6zzlrmuBtSKZzh7lMaogWiT2IaZ7qnT7O1thn8rgRmdSelmhjpa2L8mOPKiAsaQ/s320/blue-bunny-2023-holiday-flavors.jpg" width="320" /></a></div><br /><div><div>Blue Bunny’s seasonal lineup welcomed three new concepts. Candy Cane Crunch Mini Bars feature pink peppermint frozen dairy dessert dipped in a whipped cream coating and crunchy peppermint candy pieces. Frosted Sugar Cookie Soft is a sugar cookie-flavored frozen dairy dessert with a soft-serve-like texture. Peppermint Stick is pink peppermint-flavored frozen dairy dessert with red and green peppermint candies. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpEdW7WGsSYNO97kf9DvAMZyCjZ1BzRBe9_UpKIFC12b4W4iAAamAtDBiFj2Jx8hIN4GqOWGpVrZEeDydLd6BY8AetxIF78YFAycGek6QMLZUivWaD3hb_Ig61IwTwlMrHkAiqQCrQOePeahNy-ONjr3f1XS6vctL4dOK44WMKkQJWZweiX8yNrnNwlo/s412/McConnells%202.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="371" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglpEdW7WGsSYNO97kf9DvAMZyCjZ1BzRBe9_UpKIFC12b4W4iAAamAtDBiFj2Jx8hIN4GqOWGpVrZEeDydLd6BY8AetxIF78YFAycGek6QMLZUivWaD3hb_Ig61IwTwlMrHkAiqQCrQOePeahNy-ONjr3f1XS6vctL4dOK44WMKkQJWZweiX8yNrnNwlo/w180-h200/McConnells%202.png" width="180" /></a></div><div><br /></div><div><br /></div><div><br /></div><div>McConnell’s is putting a twist on the classics with new Peppermint Mocha & Brownie Bites (gluten-free brownie pieces folded into peppermint-spiked mocha cream with swirls of rich, chocolate ganache) and Gingerbread House (house-baked gingerbread cookies folded into oat milk-based cream and painted with swirls of dark, Guittard chocolate). </div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoF5np6GzIXxxKti-G4YUxUyTWWsKsbBj7JxW5AR9HwZjX6bELuo0KmwfVa9UDVYmcHKBfUQ1ou9X-iuolvTw4YR9MB8c083LxeqOCih1JDn-r2KWiZB2zjmkvv7jZpl2XQIvLCrkS4a1VtyapEOxy3QdliOWGgkkBdyppIMJ9JdiU7AFvb8_STPw6f9s/s462/candy%20cane%20flyer%20(8.5x11)%2020230912.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="462" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoF5np6GzIXxxKti-G4YUxUyTWWsKsbBj7JxW5AR9HwZjX6bELuo0KmwfVa9UDVYmcHKBfUQ1ou9X-iuolvTw4YR9MB8c083LxeqOCih1JDn-r2KWiZB2zjmkvv7jZpl2XQIvLCrkS4a1VtyapEOxy3QdliOWGgkkBdyppIMJ9JdiU7AFvb8_STPw6f9s/w154-h200/candy%20cane%20flyer%20(8.5x11)%2020230912.jpg" width="154" /></a></div><div>Dippin’ Dots has new Candy Cane beaded ice cream. The cool flavor combines a festive mix of red and green peppermint ice creams swirled together with classic vanilla ice cream to guarantee holiday enjoy-mint. It is available at Dippin’ Dots locations, convenience stores, amusement and entertainment venues, and local events nationwide.</div><div><br /></div><div>“It’s the most wonderful time of the year. We are thrilled to bring Candy Cane Ice Cream to consumers across the country for a limited time this winter,” said Matt Inderlied, senior vice president and general manager for Dippin’ Dots. “There is a high consumer demand for seasonal flavors, especially around the holidays. This Candy Cane-inspired flavor evokes the festive spirit of the season, not only in its look, but in its sweet, minty taste, too.”</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UpUtN3YivIb-hfZUguaCa31YRgYCLW5lU-ZaryFuI9Y8rMktN3cyt0GSCHX47nb-Ka_kLhJtkQ9mDDiGQvy9BApgLgvC9ZvZs8qHZV9usKZGDQHf_J_RHzU0EyqjR86IQgyhLXQpdj0rgKtkZorLPd_aEDGfi9mSmb5yyAxYHwe4UMcaIpn6yCz0yGk/s398/Tillamook_Holiday_Sugar_Cookie.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UpUtN3YivIb-hfZUguaCa31YRgYCLW5lU-ZaryFuI9Y8rMktN3cyt0GSCHX47nb-Ka_kLhJtkQ9mDDiGQvy9BApgLgvC9ZvZs8qHZV9usKZGDQHf_J_RHzU0EyqjR86IQgyhLXQpdj0rgKtkZorLPd_aEDGfi9mSmb5yyAxYHwe4UMcaIpn6yCz0yGk/w179-h200/Tillamook_Holiday_Sugar_Cookie.jpg" width="179" /></a></div><br /><div><div>Tillamook County Creamery Association also has two new LTOs. Peppermint Bark is made with a base of rich peppermint ice cream and is sprinkled with candy cane bits and white chocolate chip chunks. Holiday Sugar Cookie packs chunks of sugar cookie dough into an extra-creamy cookie dough ice cream.</div><div><br /></div><div>“At Tillamook, we relish the opportunity to be a part of holiday celebrations. These festive new flavors are a taste of traditional holiday treats with a Tillamook twist,” said Ian Moppert, ice cream scientist. “Many of us have fond memories of eating certain dishes during the holidays, such as our grandmother’s sugar cookies. And just like those beloved cookies, we make our ice cream with no shortcuts. Our ice cream tastes better because it’s made better.”</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwMhJUleozWGw-lDfZoVGukF8fFxoalx27T7IYW2QKX3CGkRGEpZwa9nfkUQlcY_0dTd4Bjhseicj5DXlmqOD2OY1tC86-IuFYT_hqxWPmDWj-IkASM_8A68S79o2KSIEvIDqej7mT1iG4ovTZoRceQv-sNr0jjnNW_I0GSoWvLFkDb2_NCyeix9mO2A/s433/DD%2011%2018%20double%20rainbow.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="414" data-original-width="433" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwMhJUleozWGw-lDfZoVGukF8fFxoalx27T7IYW2QKX3CGkRGEpZwa9nfkUQlcY_0dTd4Bjhseicj5DXlmqOD2OY1tC86-IuFYT_hqxWPmDWj-IkASM_8A68S79o2KSIEvIDqej7mT1iG4ovTZoRceQv-sNr0jjnNW_I0GSoWvLFkDb2_NCyeix9mO2A/s320/DD%2011%2018%20double%20rainbow.jpg" width="320" /></a></div><div>And in case you missed the Daily Dose of Dairy this past Tuesday, another shout out to Double Rainbow Gourmet Ice Cream for its “12 Days of Ice Cream.” This holiday countdown calendar is filled with a unique selection of festive ice creams in a giftable box. It features three individual packages wrapped together in a whimsical holiday scene of the streets of San Francisco. Each package contains four cups of ice cream behind perforated, numbered doors for a total of 12 cups of ice cream. Each door is intended to be opened one at a time and will reveal a surprise flavor carefully crafted to capture the essence of the season.</div><div><br /></div><div>“It’s the most wonderful time of the year and we’re so excited to make it sweeter,” said Double Rainbow CEO and President Taryn Segal. “This gift brings out the kid in all of us, a feeling of anticipation and joy each day when opening one of the 12 doors. Whether it’s for gifting, sharing with loved ones or indulging in a treat for yourself, this calendar is the perfect way to countdown the holiday season.” </div><div><br /></div><div>Let the celebrations begin!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://balchem.com/human-nutrition-health/blog/ice-cream-variegate-flights/" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiT-JprtIhsezth7WrxX3gCmM2K4bPwV7cft8FWNDPbCXdAGrD_oIdki81SldPiX4dY0HCeoLSXqtk4rx0VsTcYJRQlYiQpR7rkdvsFivzSSxjovrCm03IY4npzkkUNzQ4zJubKXmwjO2tem1KlbLkZUCKmPm1S6vuRpM8v6W7G91nZl7FzPr4l7Vcfn8/w640-h80/280723_Trendish-Banners_728x90-Aug.png" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-58059578696282226562023-11-17T08:39:00.000-08:002023-11-17T08:49:58.382-08:00The Future of Food Innovation Does NOT Need to be Scary…and it Needs Dairy and Plant Based<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOZFzsEDYr-u0ftGEhEqhLtTD5v9HUoYajIKiMRVbzwFFH8Wy77pbPi-e56AmBUBgA9Uv6sS-MO3Q2H1QGFTunevRyvCc4yxOelHonrvt9j7_Lq3EcE_QorCDeyIyp1Bn3PjgqzTWxkuR3zm8P4zdHx7k927dRzB50qmDVC0agXo0yIU6VAnw8STPYFg/s800/blog%2011%209i%20magic%20mirror.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="531" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOZFzsEDYr-u0ftGEhEqhLtTD5v9HUoYajIKiMRVbzwFFH8Wy77pbPi-e56AmBUBgA9Uv6sS-MO3Q2H1QGFTunevRyvCc4yxOelHonrvt9j7_Lq3EcE_QorCDeyIyp1Bn3PjgqzTWxkuR3zm8P4zdHx7k927dRzB50qmDVC0agXo0yIU6VAnw8STPYFg/w265-h400/blog%2011%209i%20magic%20mirror.jpg" width="265" /></a></div><div>(I knew that typo on the email would get you to link!) </div><div><br /></div><div><b>The Future of Food Innovation Does NOT Need to be Scary. And, It Needs Dairy and Plant Based</b></div><div><br /></div>Last night the California Milk Advisory Board (CMAB) hosted its fifth year of the Real California Milk Excelerator, which is designed to advance innovation in dairy. I’ve been honored to be a Shark Tank-style judge for all five installments of the competition. Before recognizing the companies that will proceed in the program, let’s discuss the importance of food innovation.<p></p><p>TNW newsletter ran this <a href="https://thenextweb.com/news/future-food-tech-invisible-innovation" target="_blank">ARTICLE</a> a few weeks ago explaining that the future of food includes “invisible innovation.” The article quotes Beatriz Jacoste Lozano, director of the KM ZERO Food Innovation Hub in Valencia, Spain.</p><p>Invisible innovation is all about providing consumers with tried and true products, but taking them up a level or two, with many efforts taking place behind the scenes. This doesn’t mean there’s no room for new concepts, but it does mean that innovators do not need to over think their efforts. </p><p>“If we want a product to work in the market, it needs to be aligned with cultural identity,” said Jacoste Lozano. “Food is something very close to our identity, our memories, our desires. So it has to also be delicious, right, and that is our first requirement for a novel food.” </p><p>KM ZERO is looking to facilitate and accelerate that change through open innovation and investment. So is the CMAB. </p><p>KM ZERO analyses the needs of the food industry. This includes sustainability challenges, such as packaging, water usage, carbon emissions, soil quality, reducing food waste and more. So does CMAB. </p><p>CMAB—and other food innovation accelerators—are part of the future of food. And remember, it does not need to be scary. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.beneo.com/trends/food-for-the-senses?utm_source=newsletter&utm_medium=banner&utm_campaign=sensorial&utm_content=dailydoseofdairy" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeS-ypt1NJfkKckJxLSBJs4remcTHxKAzkhlLoSAXyBfoG71d0OExu1TJ0YddiWmUrj2Z7w8J77wnW7t4KAwkn7FaykhxNkD_mkt1DNb6wW5C1g8JH3d6FA7Sq1OqDEgxlRqz6DU1AdIyKgsuZWChYm33Pff7ArJ2zle9pNhcHSkiPZ5w8Gj4gCTfJKM/w640-h80/233208-Beneo-banners-Meringue-EN-728x90.jpg" width="640" /></a></div><br /><div><br /></div><div><div>New products must be aligned with personal and cultural identities. The products must serve a purpose, have it be extra nutrition, flavor adventure or packaging. And that purpose must be communicated to the shopper in order to stand out in the very busy marketplace. </div><div><br /></div><div>Cincinnati-based data powerhouse 84.51 Degrees offered insights around consumers’ interest in new products in its October Consumer Digest. Highlights include: </div><div><ul style="text-align: left;"><li>Shoppers are seeking innovation but are still price conscious. </li><li>Shelf-stable grocery, fresh bakery and frozen food lead as categories where shoppers would most like to see new products available. </li><li>Shoppers are seeking innovation to provide functional benefits, clean ingredients and higher protein options. </li><li>The most frequent ways shoppers report discovering new items to try are in-store display (47%), product advertisements (45%) and product coupons (42%). </li><li>Products that rank high in expandable consumption, such as candy, snacks and drinks, are ripe for consumer experimentation, with purchase decisions often made at the time of purchase, and even in addition to planned purchase. </li></ul></div></div><div><div>These attributes were found in the CMAB open innovation competition. The program sought early-stage applicants with high-growth potential that created a 50% cow’s milk-based product or working prototype.</div></div><div><br /></div><div>Amazing Ice Cream, Arbo’s Cheese Dip, Petit Pot and WonderCow claimed victory last night at the 5th Annual Real California Milk Excelerator Final Pitch Event. The four cohort winners each received $30,000 in resources and funding to scale their products in California and will compete for an additional $100,000 in support based on continued performance over a period of one year.</div><div><br /></div><div><div><ul style="text-align: left;"><li>Arbo’s Queso Dip (Memphis, Tenn.) – Gluten-free, keto-friendly queso-style cheese dips for retail.</li><li>Amazing Ice Cream (Stockton, Calif.) – Cookie Wild cookie wafer ice cream bar novelties enrobed in chocolate to stay crunchy.</li><li>Petit Pot (Emeryville, Calif.) – French-style dairy desserts in paper-based cups made with more than 80% stainable/renewable fiber. </li><li>WonderCow Nutrition (Valencia, Calif.) – All-natural bovine colostrum powder supplement that promotes immunity, muscle recovery and gut health. </li></ul></div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEY8FWmxmoG-ayFvsCU1B2NneFcwOxM_WkpwRPexDDoF1xL4guHycZ5RARY4iESf9pDkWZqAHZu1D7XID8pvk9Xhl-uMoMvlMUbORtHTG4flSo7LpigjELZ0gk7rKkOQYOszu2rUFCkHW-3Lp-lI4omI0z3CiVT5vBLYAMBCFG_SPNRUiSc0mpnMEyLY/s557/2023_RCM_Excelerator_Finalist.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="557" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEY8FWmxmoG-ayFvsCU1B2NneFcwOxM_WkpwRPexDDoF1xL4guHycZ5RARY4iESf9pDkWZqAHZu1D7XID8pvk9Xhl-uMoMvlMUbORtHTG4flSo7LpigjELZ0gk7rKkOQYOszu2rUFCkHW-3Lp-lI4omI0z3CiVT5vBLYAMBCFG_SPNRUiSc0mpnMEyLY/w640-h428/2023_RCM_Excelerator_Finalist.jpg" width="640" /></a></div><br /><div><div><span style="font-size: x-small;">Photo (left to right): Donald Anit, founder, Amazing Ice Cream; Andrew Arbos, founder and CEO, Arbo’s Cheese Dip; Maxime Pouvreau, founder, Petit Pot; and Rob and Erica Diepersloot, co-founders, WonderCow</span></div><div><br /></div><div>During the live event, two of the 2022 cohort members--dosa by DOSA and Wheyward Spirit--unlocked $100,000 and $25,000, respectively, in additional funding after demonstrating their ability to grow their businesses in California over the past 12 months. </div><div><br /></div><div>John Talbot, CEO of the CMAB, said, “It was a close competition this year, with each cohort member bringing something interesting to the table. In the end, however, the four winners each had a solid product and a complete selling story that will connect with consumers. California dairy families understand the value of innovation and invest in research and opportunities like the Excelerator competition to ensure a continued role for real milk and dairy in consumer’s evolving lives.”</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.beneo.com/trends/food-for-the-senses?utm_source=newsletter&utm_medium=banner&utm_campaign=sensorial&utm_content=dailydoseofdairy" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeS-ypt1NJfkKckJxLSBJs4remcTHxKAzkhlLoSAXyBfoG71d0OExu1TJ0YddiWmUrj2Z7w8J77wnW7t4KAwkn7FaykhxNkD_mkt1DNb6wW5C1g8JH3d6FA7Sq1OqDEgxlRqz6DU1AdIyKgsuZWChYm33Pff7ArJ2zle9pNhcHSkiPZ5w8Gj4gCTfJKM/w640-h80/233208-Beneo-banners-Meringue-EN-728x90.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><p><br /></p>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-76250467995804287732023-11-09T13:31:00.002-08:002023-11-09T13:31:17.022-08:00Prioritize Protein in 2024 if you Plan to Play in Plant-based Dairy Space<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vC1JTfPkfblZzRF7YKOD3KRy2GwStE62pvIHlXA84okHgwtM6foj-xU6nCq3N2Fb179S2Zxof5v3hczK1HTVDVscr82iE9kSWB_CVzHUKl4XMJKZFWhKFhN6TncABCkX5IOG1mMtmlxwXYlJjXUbYwAcjtEaI7EUqJmIPdREwcN_NuPWxytXcjs5X8s/s457/DD%201%206%20SpareFood.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="170" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vC1JTfPkfblZzRF7YKOD3KRy2GwStE62pvIHlXA84okHgwtM6foj-xU6nCq3N2Fb179S2Zxof5v3hczK1HTVDVscr82iE9kSWB_CVzHUKl4XMJKZFWhKFhN6TncABCkX5IOG1mMtmlxwXYlJjXUbYwAcjtEaI7EUqJmIPdREwcN_NuPWxytXcjs5X8s/w149-h400/DD%201%206%20SpareFood.png" width="149" /></a></div><p></p><p>A whopping 42% of consumers said that “protein” is the most important ingredient going into 2024, according to Innova Market Insight’s global research. So, if you play in the plant-based dairy space, or plan to enter it, protein content must be prioritized right along with taste and price…or else, your product will likely not survive. </p><p>Of the approximately 30,000 new products launched annually, 95% fail, according to numerous studies. The results are costly to bottom lines and brand reputations. Some reports claim more than $500,000 in development costs and 50 days of lost staff hours from each failed product launch. Brands must also be mindful of negative impacts to company sustainability and environmental goals, as well as damage to brand reputation. Learning from mistakes and offering a “new and improved” formulation is not a healthy approach. You have to do it correct the first time, or at least as close to correct as possible with advanced ingredient technology. </p><p>Mark Robert, technical director North America-dairy at Tate & Lyle, and also my former Illini food science classmate, says, “An issue that has emerged is that many plant-based alternative products don’t have a protein source. With dairy-based products, you have casein and whey, and both are high-quality protein sources. But, when the first wave of dairy alternatives came out, many lacked that protein component or didn’t have the right functionality in their proteins.”</p><p>Protein content not only contributes nutrition, it also assists with texture, mouthfeel, flavor and even shelf life. It helps keep ingredient labels simple and it also may help reduce food waste, as protein binds water, reducing syneresis and even lowering water activity. In its absence, products such as cream cheese and yogurt alternatives, for example, need to be formulated with stabilizers, emulsifiers and acidulants. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://hubs.li/Q027YSKB0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="375" data-original-width="3034" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CebGF6BU732RRQAuorspWuJDCaPdHTxp_RrUb3tjfNxtBckn5qreQnSkcEXHUjd-uLHltOTlD2K3w9Hd3o9p6vuuB1VPCTG66MfnBFvwvwI8F9sVEesxOFRt7F_VdfWtTx8yx8LV2oIJoOttYhI2iRmz54b7BYX9AYpLNWOAGvnvBTUBWNcbdZc2NSg/w640-h80/Plant-Based-donna.blog-02.png" width="640" /></a></div><br /><div><br /></div><div><div>“The same is true with frozen desserts. With dairy, the proteins contribute greatly to the smoothness and aerating qualities,” says Roberts. “If you want to try and match that texture in plant-based, it can be more challenging, especially if you’re trying to stay on the clean label side of the ingredient statement.”</div><div><br /></div><div>Read more from him on this topic <a href="https://hubs.li/Q027YSKB0" target="_blank">HERE</a>. </div><div><br /></div><div>The number-two trend from Innova’s research must also be prioritized. It’s “nurturing nature” and is all about sustainability and reducing food waste. Being plant-based is not enough for shoppers to think they are doing the planet good. </div><div><br /></div><div>I had the opportunity to attend a media event this week at Fornino in Greenpoint, Brooklyn, to kick off a two-week “Waste Not, Want More” culinary event. You can read more <a href="https://www.foodbusinessnews.net/articles/24985-the-future-of-menus-includes-upcycled-ingredients" target="_blank">HERE</a> in an article titled “The future of menus includes upcycled ingredients” in <i>Food Business News</i>. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyq6Qg5P4c5DsHnnP3Nz-n_BbBi2SHYMoDUSPlq5LynU-qRb1RXLyQOt5asYC5Ynmi3dwuO97eT5Gft0OUR4mRBpLna9HGTvqXkxfMYEhOhXEmWXFdImoi6HzwLrw1cZcceLeRwLkTwQ3BCRNHvSY26pfQzsic3JC2LwRrBjBBBF8VfXdj6WC7fggnH4g/s757/Innova_Market_Insights%20lower%20res.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="406" data-original-width="757" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyq6Qg5P4c5DsHnnP3Nz-n_BbBi2SHYMoDUSPlq5LynU-qRb1RXLyQOt5asYC5Ynmi3dwuO97eT5Gft0OUR4mRBpLna9HGTvqXkxfMYEhOhXEmWXFdImoi6HzwLrw1cZcceLeRwLkTwQ3BCRNHvSY26pfQzsic3JC2LwRrBjBBBF8VfXdj6WC7fggnH4g/w640-h344/Innova_Market_Insights%20lower%20res.jpg" width="640" /></a></div><br /><div><div>The event was where Spare Starter made its debut. Spare Starter is a versatile value-added culinary ingredient made with six vegetables and a proprietary spice blend. It includes parts of vegetables, such as leaves and stalks, which are nutritious but more typically trimmed and discarded. It was developed by two brothers who founded The Spare Food Co., New York, which produces Spare Tonic, a climate-friendly probiotic sparkling beverage made with upcycled whey. (Pictured at beginning of blog.)</div><div><br /></div><div>Ingredients matter. And reducing food waste is a priority for shoppers. </div><div><br /></div><div>At SupplySide West a few weeks ago, Amanda Hartt, senior manager for NEXT Data and Insights at New Hope Network, shared research showing that “concern for food waste resonates across all generations. [Consumers] look to brands that mitigate reducing waste in their supply chain.”</div><div><br /></div><div>Reducing food waste also factors in the value of the purchase. This is especially true during these inflationary times when shoppers are watching their finances. Brands need to engage shoppers to explain the value products bring to the table. </div><div><br /></div><div>Nothing beats the power of dairy proteins, but remember, there are people who do not eat dairy for their own personal reasons. Dairy processors are well poised to produce plant-based options. Just remember to include protein. </div><div><br /></div><div>“Solving the protein problem in plant-based dairy alternatives is an essential part of creating products consumers can feel good about eating and enjoy for their own sake,” concludes Roberts. “Whether they’re after a nutritional boost, something to fit their lifestyle or just a tasty non-dairy snack, we are better positioned now than we have ever been to deliver quality products consumers can love.”</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://hubs.li/Q027YSKB0" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="375" data-original-width="3034" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3CebGF6BU732RRQAuorspWuJDCaPdHTxp_RrUb3tjfNxtBckn5qreQnSkcEXHUjd-uLHltOTlD2K3w9Hd3o9p6vuuB1VPCTG66MfnBFvwvwI8F9sVEesxOFRt7F_VdfWtTx8yx8LV2oIJoOttYhI2iRmz54b7BYX9AYpLNWOAGvnvBTUBWNcbdZc2NSg/w640-h80/Plant-Based-donna.blog-02.png" width="640" /></a></div><br /><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-18062407938973974442023-11-03T08:07:00.004-07:002023-11-03T08:07:56.038-07:00The Ingredient List is Gaining Attention.<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfncKv8Wrz1ZcGKVZBqRrxpDHDAy3psce677Q6CLPmyjQNXZ_9i3vMqZVdKdmWErSbE90qDB9q7YCl6zoR167jj5cE9EKHGSd23kHXPhpMITDinAduzmI27vxP7hOzj6CQYjnYQx0SIerq_DxZNi9oXGPXfg-54WKCnuxOWlVfbdYRUP6UL4-dZmyB48/s328/milkbar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="328" data-original-width="314" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfncKv8Wrz1ZcGKVZBqRrxpDHDAy3psce677Q6CLPmyjQNXZ_9i3vMqZVdKdmWErSbE90qDB9q7YCl6zoR167jj5cE9EKHGSd23kHXPhpMITDinAduzmI27vxP7hOzj6CQYjnYQx0SIerq_DxZNi9oXGPXfg-54WKCnuxOWlVfbdYRUP6UL4-dZmyB48/s320/milkbar.jpg" width="306" /></a></div><p></p><p><i>The award-winning Milk Bar bakery and got milk? have teamed up to release a limited-edition Holiday Milk Collection. The three offerings are Apple Cider Donut Milk, Pumpkin Cinnamon Milk and Sugar Cookie Milk. All are little luxuries crafted with real dairy milk.</i></p><p><i>For those in New York and Los Angeles, the Holiday Milk Collection will be available in the flagship locations, while those who are home for the holidays can also take part in the magic of this milky goodness by ordering the Holiday Milk Collection do-it-yourself gift set online at MilkBarStore.com. Available for nationwide shipping, the Holiday Milk Collection gift set includes all the materials needed to create the trio of festive milk flavors from the cozy comfort of home, along with six classic Milk Bar cookies designed to pair perfectly with each signature milk.</i></p><p><b><i>“When we opened the doors to our bakery 15 years ago, one of the biggest sellers was our pints of flavored milk and folks have been begging us to bring them back ever since,” said Milk Bar Founder Christina Tosi.</i></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.idahomilkproducts.com/?utm_source=berryondairy&utm_medium=banner&utm_campaign=generic&utm_id=digital" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="91" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZ867XjK8ueJGppfPHg9LcRAdN11F8FVd1xMaI4RcMgdoal5W8S4mR-vWJYYhWoA34Yuh1Wlf5jUNamO6TktI1k2UtCudjZTkDdWhyphenhyphenjtRRVcQtUcf7q0FfZDl1-Yk2ReXAu49nsW7wIcbXv8u0XKX63gX5L4lKdKo5XwrrZ8sxDNVl1u2R8o05p6iw9Y/w640-h80/2023%20Berryondairy%20banner.jpg" width="640" /></a></div><br /><p>It’s that time of year when a number of key players in food and beverage issue trends for the upcoming year. The Whole Foods Market’s Trends Council calls them “the top-10 anticipated food trends.” They are predictions. Because “the dairy industry is in really good shape,” as stated on this 3.5 minutes <a href="https://www.idfa.org/recruitment?utm_source=delivra&utm_medium=email&utm_campaign=careersindairy&utm_id=6030334#nextgen" target="_blank">VIDEO</a> from the International Dairy Foods Association on the next generation of leaders in the dairy industry, dairy foods and dairy ingredients tend to not be a “prediction.” Dairy is a known. </p><div><div>“Our annual food trends predictions list is a way for us to pull back the curtain for customers and share insight into what our buyers and culinary experts are keeping on their radar for the upcoming year,” said Cathy Strange, ambassador of food culture for Whole Foods Market and member of the Trends Council. “From specific product ingredients and flavor trends, to growing movements in the food industry, we can’t wait to see these trends gain momentum in the year ahead.”</div><div><br /></div><div>These trends predictions provide insight to best practices to leverage and communicate dairy’s amazing taste, sustainability story and nutrition profile. There’s even innovation inspiration. Think “Little Luxuries” like the limited-edition Holiday Milk Collection. </div><div><br /></div><div>Whole Foods Market predicts that “plant” will be put back into “plant-based” concepts. This includes a shrinking of ingredient statements throughout the plant-based category. </div><div><br /></div><div>“We’re seeing new and emerging protein-forward products with mushrooms, walnuts, tempeh and legumes in place of complex meat alternatives. Even plant-based milk alternatives are participating, with some brands simplifying labels to just two ingredients, perfect for the vegetarian purist.”</div><div><br /></div><div>Note the words: vegetarian purist. Not vegan. Dairy foods fit into vegetarian lifestyles. Communicate that to shoppers. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqwvIM2cq4tL7EF5ZVGX2GBe9VLNDURlY35ApfSbAITjoxYUZ3UflCOzPrhs8jceXA5rYiKKld6pNwv8LxHD0oQPni_vo48kDYfIWR5FNzwv3qijiO1Zn8_BTuYNzXeOwrbRQZW2SLRLF008bjJ9dz_9ikQ7YWnTFznr5qt2GpLme1Sip_atVJUD5Bzo/s1200/healthfocus%20ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="544" data-original-width="1200" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqwvIM2cq4tL7EF5ZVGX2GBe9VLNDURlY35ApfSbAITjoxYUZ3UflCOzPrhs8jceXA5rYiKKld6pNwv8LxHD0oQPni_vo48kDYfIWR5FNzwv3qijiO1Zn8_BTuYNzXeOwrbRQZW2SLRLF008bjJ9dz_9ikQ7YWnTFznr5qt2GpLme1Sip_atVJUD5Bzo/w640-h290/healthfocus%20ingredients.jpg" width="640" /></a></div><br /><div><br /></div><div><div><span style="font-size: xx-small;">source: HealthFocus International </span></div><div><br /></div><div>This “simplifying of labels” supports new research findings from HealthFocus International that show “many consumers may now realize that the nutrition panel, which reports on just a handful of nutrients, could look very similar for two products that vary dramatically in ingredient purity,” said Julie Johnson, president of HealthFocus International.</div><div><br /></div><div>“While the nutrition panel has long ranked number-one in information consumers looked for on labels, ingredients have jumped ahead in importance,” she said. “Globally, consumers in 17 of 23 countries ranked ingredients above nutrition as highly important packaging information.”</div><div><br /></div><div>Other predictions on the Whole Foods list include upcycling of ingredients, regenerative agriculture, formulating with superfoods, complex heat from varietal peppers, clean energy (caffeine) and little luxuries. These are all places where dairy may play. </div><div><br /></div><div>Indeed, TikTok creators have brought “Little Treat Culture” into our daily lives. Brands are getting in on the trend by considering both cost and format. Single-serve packages add joy without breaking a budget. The time is now for refrigerated dairy desserts and other single-serve portions of everything from cheese to premium flavored milk. </div><div><br /></div><div>The Specialty Food Association (SFA) also recently released its predictions from its Trendspotter Panel. One of those predictions is the growing popularity of Asian-influenced flavors. I wrote about this a few months ago. Read about the Asian flavors trend in dairy <a href="http://berryondairy.blogspot.com/2023/09/asian-flavors-are-gaining-momentum.html" target="_blank">HERE</a>.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_iOTZ3t8zd5ZoaLNwfp6w65g2HHaT86l5qPCjhYE2CRy2A6ImzkJc6_fIlpz3aL3mjdFJTPGwZ59JyeAlFZiaEeNFgIyChNP34jKEk8dFUUt27hafKYopnSAsWQUWTuIuqGO0TOvotjMEfKILEziwntB75yTUeOZQv3E8CohST7W1MdP6_o0pshJXF0/s383/ube%20coffee.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="383" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_iOTZ3t8zd5ZoaLNwfp6w65g2HHaT86l5qPCjhYE2CRy2A6ImzkJc6_fIlpz3aL3mjdFJTPGwZ59JyeAlFZiaEeNFgIyChNP34jKEk8dFUUt27hafKYopnSAsWQUWTuIuqGO0TOvotjMEfKILEziwntB75yTUeOZQv3E8CohST7W1MdP6_o0pshJXF0/s320/ube%20coffee.jpg" width="215" /></a></div><br /><div>The SFA specifically identified black sesame and ube as trending flavors. One of the delivery vehicles of choice: milk tea. </div><div><div><br /></div><div>At the end of the day, one of the biggest take aways from all the prediction lists I have reviewed thus far is that “value” will be the name of the game in 2024. Consumers will continue to watch their finances and are researching how to best spend their food dollar. Brands need to engage shoppers to explain the value products bring to the table. </div><div><br /></div><div>“This may be versatile uses, low-stress flavor building or longer shelf life, yes, longer shelf life,” said Melanie Bartelme, global food analyst, Mintel, and one of SFA’s trendspotters. “These attributes can help show consumers that these products are ‘worth’ the cost.”</div><div><br /></div><div>IDFA’s NextGen <a href="https://www.idfa.org/recruitment?utm_source=delivra&utm_medium=email&utm_campaign=careersindairy&utm_id=6030334#nextgen" target="_blank">VIDEO</a> discusses the “new horizon of opportunities” for the dairy processing industry. “NextGen leaders are setting the dairy processing industry up for success in the future.”</div><div><br /></div><div>We need to explore and engage with food and beverage industry predictions in order to not just stay relevant with younger shoppers, but to be their go-to for attributes they find important. </div><div><br /></div><div>“Providing this information will please shoppers; not providing it may have the opposite impact,” according to Steve Markenson, vice president-research and insights, FMI-The Food Industry Association. “They want the details.”</div><div><br /></div><div>Dairy makes for a wonderful story. It’s a clean, simple ingredient that is a nutritious powerhouse. Let’s tell them the details. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.idahomilkproducts.com/?utm_source=berryondairy&utm_medium=banner&utm_campaign=generic&utm_id=digital" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="91" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZ867XjK8ueJGppfPHg9LcRAdN11F8FVd1xMaI4RcMgdoal5W8S4mR-vWJYYhWoA34Yuh1Wlf5jUNamO6TktI1k2UtCudjZTkDdWhyphenhyphenjtRRVcQtUcf7q0FfZDl1-Yk2ReXAu49nsW7wIcbXv8u0XKX63gX5L4lKdKo5XwrrZ8sxDNVl1u2R8o05p6iw9Y/w640-h80/2023%20Berryondairy%20banner.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-34987537325435609292023-10-26T15:08:00.001-07:002023-10-26T15:08:37.417-07:00Food and Beverage Marketers Should Care about Student Loans. Today’s blog tells you why. <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVe0bNas1lDyOeVGQkC5U41IRICFyx0uUbilgrLJCkoC6ecAdBOLTP0vUxPADVga33f9ItHr5VRYAVPv4tQFalsBxuePg5_hb85kmvcgILr-IffBrJPCdboAtf61VjmjWHJTj4uTYCx3uoeTqC-aX9bDIUe-BNxr8JpbaPzZgklPtrS0PZHdHfrWl1XOs/s800/blog%2011%209i%20magic%20mirror.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="531" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVe0bNas1lDyOeVGQkC5U41IRICFyx0uUbilgrLJCkoC6ecAdBOLTP0vUxPADVga33f9ItHr5VRYAVPv4tQFalsBxuePg5_hb85kmvcgILr-IffBrJPCdboAtf61VjmjWHJTj4uTYCx3uoeTqC-aX9bDIUe-BNxr8JpbaPzZgklPtrS0PZHdHfrWl1XOs/w265-h400/blog%2011%209i%20magic%20mirror.jpg" width="265" /></a></div><p><br /></p><p><br /></p>Did you miss the IDF World Dairy Summit 2023, which took place Oct. 16-19 in Chicago? Read highlights <a href="https://www.dairyprocessing.com/articles/1996-idf-summit-draws-attention-to-dairy-sustainability-innovations" target="_blank">HERE</a> in an article I wrote for <i>Dairy Processing</i>. <p></p><p><b><br /></b></p><p><b>2023 Real California Milk Excelerator: Open Innovation Final Pitch Event...</b>I’m honored to be serving as a judge at the upcoming California Milk Advisory Board’s 5th Annual Real California Milk Excelerator Final Pitch Event on November 16th. Looking forward to learning about the companies and their dairy-based innovations. Interested in watching the pitches to see the four companies (out of the eight) that go home with the $30K prizes? Register <a href="https://info.venturefuel.net/rcmexcelerator-final-pitch-event" target="_blank">HERE</a>.</p><p><br /></p><p><br /></p><p>The Federal Reserve reported that roughly 43.5 million Americans had student loan debt at the end of 2022. This totals more than $1.7 trillion, with each borrower owing an average of $37,787.</p><p>Research from 84.51 degrees, the retail data, insights and media company that helps Kroger and its partners create customer-centric shopper journeys, conducted a survey in September showing that 49% of those with student loan debt were extremely concerned with their ability to maintain their monthly budget when the student loan forbearance period ended. Payments started up in October after the pandemic hiatus. About 70% of these respondents claimed they/people in their household had not been making payments during the forbearance period.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://thecornerbooth.com" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhJS7WhAfzolb5Bb2sOa0FPNy4fft7-lAW7GWAKu32GL8zQ-GnrOPK8qAMFZOEdysrgpblo3CweJ9LxgeSg2ROSV2AiZy5UtVfZTy07iaT_xUT7NUXB5VfVTClYpz_462ARw7pJ0q3Ax-Ab3AUzt5GnHRVt4oL_eOgzf72L72jlyGr0Jeo4bxbVXjC8k/w640-h80/TheCornerBooth.gif" width="640" /></a></div><br /><p><br /></p><p>When 84.51 degrees asked respondents what categories, if any, do they plan to cut back spending due to upcoming student loan payments, they said:</p><p>More likely place to cut back:</p><p></p><ul style="text-align: left;"><li>58%: Dining out/Take-out</li><li>49%: Outside of home entertainment</li><li>44%: Food delivery services</li><li>42%: Travel</li><li>37%: Beauty services</li><li>37%: Clothing</li><li>29%: Home improvements</li><li>29%: Savings</li></ul><p></p><p>Less likely place to cut back:</p><p></p><ul style="text-align: left;"><li>27%: Groceries</li><li>22%: At home entertainment</li><li>18%: Cleaning, beauty, personal care essentials</li><li>13%: Investments</li><li>11%: Transportation</li><li>5%: Housing</li><li>13%: None of the above</li></ul><p></p><p>This matters to food and beverage retail brands. These shoppers are looking for value. Dairy products--and foods made with dairy products--have an opportunity to deliver nutrition and deliciousness while managing a budget. </p><div><div>The more than half (58%) of shoppers with student debt who plan to dine out or do take out less is a major concern for foodservice. In fact, this week Domino’s Pizza announced that it is giving away $1 million worth of free pizzas to anyone with student loan payments as part of its Emergency Pizza promotion. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHJKz4aE-fUiRpVwfY7AzytXiEOBxmU0KSWeUG-eZ9mDS9FSEMkOFt_cV6XqGfFzI7boMQy_D_M8iy1a-F_7uMk6YBjyJYMFAeqmmrdBK5OKDHZWpo2MVNSDX02Xs-5ig8usXbeupPofB_e5987gq7cfM325v-MGoFN19RS6j3e2CepwtMJkfjL6-KkY/s457/Student_Loans_Mobile_Experience%20low%20res.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="396" data-original-width="457" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHJKz4aE-fUiRpVwfY7AzytXiEOBxmU0KSWeUG-eZ9mDS9FSEMkOFt_cV6XqGfFzI7boMQy_D_M8iy1a-F_7uMk6YBjyJYMFAeqmmrdBK5OKDHZWpo2MVNSDX02Xs-5ig8usXbeupPofB_e5987gq7cfM325v-MGoFN19RS6j3e2CepwtMJkfjL6-KkY/s320/Student_Loans_Mobile_Experience%20low%20res.jpg" width="320" /></a></div></div><div><br /></div><div>“Student loan payments have resumed for millions of Americans, and we wanted to help in our own little way by using the power of pizza to do something nice for our customers,” said Kate Trumbull, Domino’s senior vice president and chief brand officer. “When life gives you loans, Domino’s gives you free pizza.”</div><div><br /></div><div>The promotion started on October 25, with Domino’s giving away a limited number of free Emergency Pizza for Student Loans codes each day, until all $1 million worth of free pizza codes are claimed. If codes are available on that day, Domino’s will send customers an email with the free pizza code, which they can redeem on their next online carryout or delivery order placed within the next 30 days. </div><div><br /></div><div>Domino’s does not want these customers to forget the convenience of its ready-to-eat pizzas. But many have already. Since the onset of the pandemic, many have learned the power—and increasing variety and quality—of frozen foods.</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSkmzztj_wuH-crkgw5ntpdI0udTwa0kvCzFl7WZJEnkDyEeg8KTpwefIPfhsF5IcH9-akI7ao4VB27ViPBkOK28_XwnwdFKhsOBAZCTzUxdqfwZ9Rsjsaj4wTmNgixTmhPA6-qjuNRYJslWZuOQjpzu5GgvcvsZevwZOq8fYI0E8CDlQolLAwtPXrtw/s457/Frozen-Foods-2023-Infographic%20low%20res.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="457" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSkmzztj_wuH-crkgw5ntpdI0udTwa0kvCzFl7WZJEnkDyEeg8KTpwefIPfhsF5IcH9-akI7ao4VB27ViPBkOK28_XwnwdFKhsOBAZCTzUxdqfwZ9Rsjsaj4wTmNgixTmhPA6-qjuNRYJslWZuOQjpzu5GgvcvsZevwZOq8fYI0E8CDlQolLAwtPXrtw/w400-h400/Frozen-Foods-2023-Infographic%20low%20res.png" width="400" /></a></div><div>The Power of Frozen in Retail, a new report from the American Frozen Food Institute (AFFI) and FMI-The Food Industry Association, shows that frozen foods continue to maintain their relevance to grocery shoppers and offer a suite of valuable benefits that meet their mealtime needs. Frozen food sales reached $74.2 billion over the last year and the core consumer audience remains steady, indicating a bright future ahead for performance. In a survey of more than 1,700 consumers, respondents indicated they find value in frozen foods as total meal solutions that save them time, are easy to prepare and meet their taste expectations. </div><div><br /></div><div>Frozen food’s core consumers, defined as those who consume these foods daily or every few days, held at 38% of all shoppers. In addition to appreciating the convenience and time-savings made possible by frozen foods, the core consumer also reports enjoying the quality and nutrition found in the frozen food aisle. </div><div><br /></div><div>“This report is filled with ideas on how to meet the shoppers’ evolving perception of value,” said Rick Stein, vice president of industry relations at FMI. “Shoppers are looking beyond price and quality and considering the experience, convenience and relevance that products and their grocery store offer them. For shoppers, frozen foods help meet this new definition of value.” </div><div><br /></div><div>The new research also identified that consumers turn to the frozen food aisle as they look for better-for-you products. The majority (66%) of core consumers are more likely to believe that the frozen food department offers a wide variety of better-for-you options. Additionally, nearly three-quarters of shoppers occasionally or frequently look for better-for-you attributes when purchasing frozen foods. </div><div><br /></div><div>“Both core consumers and the general shopper are looking for frozen foods that meet their specific lifestyle,” said Alison Bodor, president and CEO of AFFI. “Frozen foods offer the complete package of solutions for today’s shoppers.” </div><div><br /></div><div>Consumers also plan to continue their purchases of frozen foods into the future, with 94% predicting to buy the same or more frozen products in the coming months. Alongside a consistent core consumer base, the data illustrates a core consumer audience that appreciates the value they find in frozen foods. </div><div><br /></div><div>“Frozen foods remain relevant to shoppers through product innovation, variety and important attributes like sustainability and health and well-being,” said Stein. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://thecornerbooth.com" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhJS7WhAfzolb5Bb2sOa0FPNy4fft7-lAW7GWAKu32GL8zQ-GnrOPK8qAMFZOEdysrgpblo3CweJ9LxgeSg2ROSV2AiZy5UtVfZTy07iaT_xUT7NUXB5VfVTClYpz_462ARw7pJ0q3Ax-Ab3AUzt5GnHRVt4oL_eOgzf72L72jlyGr0Jeo4bxbVXjC8k/w640-h80/TheCornerBooth.gif" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><b>Pizza Fuels Cheese Usage</b></div><div>A new dairy checkoff growth program with pizza partners is expected to drive an additional 12-plus million pounds of cheese use, according to Dairy Management Inc. (DMI). The bulk of the cheese will be used internationally through an effort with a major quick-serve restaurant pizza chain and a U.S. cheese company. The pizza chain has opened its sourcing to U.S.-produced cheese suppliers as it seeks to return its business success to pre-COVID levels. The company also is leaning on the checkoff for strategic support to increase pizza consumption frequency in this market via advertising and marketing communications. </div><div><br /></div><div>“The checkoff’s relationships have always been an underpinning of our plan and our partners understand the challenges our farmers face with rising input costs that affect their bottom line,” said Barbara O’Brien, president and CEO of DMI, which manages the national dairy checkoff program. “They are stepping up with innovative ways we can collaborate to drive more sales of U.S.-produced cheese on their products.” </div><div><br /></div><div>Pizza remains a largely untapped opportunity in many global markets where it is often consumed about once a year. With consumer tastes rapidly shifting, it is a timely opportunity to support pizza growth internationally.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://info.venturefuel.net/rcmexcelerator-final-pitch-event" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" data-original-height="187" data-original-width="560" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAkMx2EnzbAFn48tfcaMdG18gWFhCHD_H-LXZbeBsp-ISP2i0ViH0tSmv6DCob7bXKjNbWa_JR60ByUNbSLUuX1B2c3kNo4aFKnOW8DgPGF2cjHJjC_cvSafGJH8fbiQusYSeAyNWtr249xRPkwiZV_UtdCczNcL_x4IEjvR3tfKUn17AWYLKinNSH4hg/w400-h134/CMAB%20Toolkit%20-%20Final%20Pitch%20Event%20-%20Donna%20Berry%20(Newsletter).png" width="400" /></a></div></div><div><b>2023 Real California Milk Excelerator: Open Innovation Final Pitch Event</b></div><div>I’m honored to be serving as a judge at the upcoming California Milk Advisory Board’s 5th Annual Real California Milk Excelerator Final Pitch Event on November 16th. Looking forward to learning about the companies and their dairy-based innovations. Interested in watching the pitches to see the four companies (out of the eight) that go home with the $30K prizes? Register <a href="https://info.venturefuel.net/rcmexcelerator-final-pitch-event" target="_blank">HERE</a>.</div><div><br /></div><div><div><b>Back in the MIdwest, the Winner Is…</b></div><div>Midwest Dairy hosted its annual pitch contest on Oct. 5, 2023, in Chicago. This is the second year Midwest Dairy has partnered with The Hatchery Chicago to sponsor this contest. The Hatchery Chicago is a non-profit food and beverage incubator. They work to support local food and beverage entrepreneurs so they can build and grow successful food businesses, cultivate local job opportunities for people from all backgrounds, and accelerate inclusive economic growth on Chicago’s West side. Midwest Dairy’s partnership with The Hatchery has helped entrepreneurs access space and resources to help launch their businesses. The three judges awarded Bakr Cookies the first-place win. (I had to forfeit being a judge this year because of my travel conflict with Anuga.)</div><div><br /></div><div>Bakr Cookies uses lots of real butter in its cookies. The recipe also includes fair trade chocolate, clean ingredients, resealable bags, flakey sea salt and elevated flavors. As the first-place winner, Bakr Cookies is receiving a standard private kitchen with window and co-branded signage for 12 months at The Hatchery Chicago. </div><div><br /></div><div>The second-place winner was Howdy Breakfast Buns, which specialize in Texas-Czech-style kolaches with a unique milk bread-style dough. The same prize was awarded, but for six months. </div><div><br /></div><div>Midwest Dairy’s support has helped The Hatchery propel its mission forward. These funds have helped remove critical barriers for entrepreneurs who otherwise may not have had the opportunity to access production space and resources. These opportunities allow entrepreneurs to launch innovative brands that create a more diverse and inclusive industry landscape with career pathways.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://thecornerbooth.com" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLhJS7WhAfzolb5Bb2sOa0FPNy4fft7-lAW7GWAKu32GL8zQ-GnrOPK8qAMFZOEdysrgpblo3CweJ9LxgeSg2ROSV2AiZy5UtVfZTy07iaT_xUT7NUXB5VfVTClYpz_462ARw7pJ0q3Ax-Ab3AUzt5GnHRVt4oL_eOgzf72L72jlyGr0Jeo4bxbVXjC8k/w640-h80/TheCornerBooth.gif" width="640" /></a></div><br /><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-53431020783979002912023-10-20T05:39:00.002-07:002023-10-20T05:39:18.112-07:00Ten Memorable Quotes from the IDF World Dairy Summit 2023<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMh3DAFDt4d4VIysEyybzp0iLeFisHRuPUTqjMrk7RKK-IHTy5Y2RjNx_iVp7OwVZ5QUevknAiQRyZFGILKlKtYQCVsADwQjjcfqrwpvb2NIGsyipXGxmu48dvUq0_U6V8SmhvwzGT-lZCr5MvhH7NG6WWr57Eyh6utvgh7DkssAMjvi7-g-Ptg6de4I/s468/ellsworth%20cheese%20curds%20crunchers_edited-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="357" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMh3DAFDt4d4VIysEyybzp0iLeFisHRuPUTqjMrk7RKK-IHTy5Y2RjNx_iVp7OwVZ5QUevknAiQRyZFGILKlKtYQCVsADwQjjcfqrwpvb2NIGsyipXGxmu48dvUq0_U6V8SmhvwzGT-lZCr5MvhH7NG6WWr57Eyh6utvgh7DkssAMjvi7-g-Ptg6de4I/s320/ellsworth%20cheese%20curds%20crunchers_edited-1.jpg" width="244" /></a></div><p></p><p><i>Photo: U.S. dairy processors stocked the Dairy Bar at the IDF World Dairy Summit 2023 in Chicago. One of the innovations available for snacking came from Ellsworth Cooperative Creamery. New Cheddar Curd Crunchers are a shelf-stable version of the company’s popular refrigerated cheese curds. These are curds that have been freeze dried. They still look like cheese curds but now have a crunch. The product is marketed as being “perfect for hiking, fishing, camping, sporting events and road trips.” It’s 100% natural cheese and high in protein with no added sugar. A keto-friendly call out is on the front of the reclosable 2.11-ounce pouch. </i></p><p>It was great to see so many Daily Dose of Dairy subscribers at the IDF World Dairy Summit 2023 that took place this week in my amazing home town of Chicago. Welcome to the many new subscribers I met at the Summit. </p><p>The Summit’s theme--<b><span style="font-size: medium;">BE</span></b> Dairy: <span style="font-size: medium;"><b>B</b></span>oundless Potential. <span style="font-size: medium;"><b>E</b></span>ndless Possibilities—reflected the content that focused on developments in dairy science, technology, knowledge and innovation from all over the world. </p><p>While I attended as many of the eight plenary sessions and 21 concurrent break-out sessions, it was impossible to be in more than one session at a time. From those I attended, here are 10 of the most memorable—and inspiring—quotes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.chr-hansen.com/en/food-cultures-and-enzymes/cheese/cards/collection-cards/ripening-cultures?utm_source=BND&utm_medium=web&utm_campaign=Signature+Cheese&utm_id=signature+cheese&utm_term=Oct2023" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="375" data-original-width="3033" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjFJAHddPdgfxkjKG-t2lFa_i3W0BaNMyFZ4ZAW8D_HbMMLbavsXr4Ft-NWP_7ZiX1_w97A3lxhhFgixCByjn0aX7K1luX0UrGQ1q1lesROKe50M25fOIzFJoNLSeHJKws-lOEJKIIPpTBAiSv9-O_ejYEB8VSquamHZFU7-6klm0N7dcxOKjWuOpI_8/w640-h80/SIGNATURE%20CHEESE%20static%203033x375%20for%20Donna%20Berry.jpg" width="640" /></a></div><br /><p>“In the spirit of unity and collaboration, the IDF World Dairy Summit 2023 is an invitation to seize boundless potential and realize endless possibilities. This international congregation of dairy enthusiasts, researchers, policymakers and industry leaders holds the key to transforming dairy’s promise into a vibrant reality. As the summit unfolds, let us immerse ourselves in the knowledge, connections and inspiration it offers, ultimately forging a united front in advancing dairy excellence across the globe.” <b>Piercristiano Brazzale, President, International Dairy Federation </b></p><p>“I think climate-smart agriculture creates an enormous opportunity. U.S. farmers want a system that is both voluntary and incentive based. We want a system that understands the market and encourages the market to recognize the contribution we’re making…This is an exciting future for dairy and for U.S. agriculture and I think providing leadership globally.” <b>Tom Vilsack, Secretary of Agriculture, U.S. Department of Agriculture</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa-uibXyoLYMWZWcJMeKGStQt0jDjx5szEPyDs5Gah2Vsa3-5ul9wKyidUEtlAwTKcBe9Av6xoTbaZV31os7ris_oa3vBl6_WjDc7CNTJ11iBgcQ7OHbOqXIMWu7axmJAryRXX8IGf_3HRIHwarMZ5M3FwdwECOGP_4lZialEV8NKXT8RAnBnbbvvAc8/s457/idf%20banner%20in%20hall.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="384" data-original-width="457" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa-uibXyoLYMWZWcJMeKGStQt0jDjx5szEPyDs5Gah2Vsa3-5ul9wKyidUEtlAwTKcBe9Av6xoTbaZV31os7ris_oa3vBl6_WjDc7CNTJ11iBgcQ7OHbOqXIMWu7axmJAryRXX8IGf_3HRIHwarMZ5M3FwdwECOGP_4lZialEV8NKXT8RAnBnbbvvAc8/w400-h336/idf%20banner%20in%20hall.jpg" width="400" /></a></div><p></p><p>“The future of the dairy industry and our ability to remain globally competitive depends on developing the workforce of the future, cultivating the next generation of leaders and empowering and supporting diversity in leadership roles.” <b>Michael Dykes, President and Chief Executive Officer, International Dairy Foods Association</b></p><p>“[We have] a lot of confidence in dairy.” (Said when referencing the more than $1 billion the company is investing into a new, state-of-the-art dairy manufacturing facility in Lubbock, Texas.) <b>Mike Durkin, President and Chief Executive Officer, Leprino Foods</b></p><p>“Since 1966, milk has been in Nestle’s portfolio…We are ready for the challenge to keep the category exciting for the next generation.” <b>Heike Steiling, Head of Nestle Product Technology Centers-Dairy, Nestle</b></p><p></p><p>“For a growing number of consumers today, trust is about purposeful, mindful production and safe and affordable nutrition.” <b>Zoe Kavanagh, Chief Executive Officer, The National Dairy Council, Ireland</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL9XmlOupkzMInNLnNzKX8SpX0OrtR9xtuDMJQPM8R4F3QphHbZuHSWwfuHkDy7FMhROFJ56w1aDHoYgfFmCk70agJw6iz6aH405GgpV3ajxGR4ZyQ3RUJ26ywHmUhmfktqUD4Lau5YcxblAnGONTLsb88YUd1a01MN1er5VXJPqSGEgajy5Maneu3T8/s457/idf%20cow.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="372" data-original-width="457" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL9XmlOupkzMInNLnNzKX8SpX0OrtR9xtuDMJQPM8R4F3QphHbZuHSWwfuHkDy7FMhROFJ56w1aDHoYgfFmCk70agJw6iz6aH405GgpV3ajxGR4ZyQ3RUJ26ywHmUhmfktqUD4Lau5YcxblAnGONTLsb88YUd1a01MN1er5VXJPqSGEgajy5Maneu3T8/w400-h325/idf%20cow.jpg" width="400" /></a></div><div>“In 1984, Starbucks served its first latte with whole milk…In the U.S. last year, 79% of all ‘milk’ used in Starbucks was from cows…We’re not getting away from dairy…We are committed to dairy.” <b>Angela Anderson, Director-Sustainable Dairy, Starbucks Corp.</b></div><div><br /></div><div>“Do not think of yourself as a commodity, but rather a product that is essential to everyone’s life all around the world.” <b>Jeff McCrory, Chief Strategic Officer, Mischief, Canada </b></div><div><b><br /></b></div><div>“We nourish billions of people every day…We need to do what we do based on science. When there are gaps in the science, we need to fill them in.” <b>Nicholas Gardner, Senior Vice President-Sustainability and Multilateral Affairs, U.S. Dairy Export Council </b></div><div><br /></div><div>“Milk is perfection…We need to be proud to be there. And we are there…There are endless possibilities. Let’s showcase what we can do.” <b>Caroline Emond, Director General, International Dairy Federation</b></div><div><b><br /></b></div><div>The IDF World Dairy Summit 2024 takes place October 15-18 in Paris. Hope to see you there!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.chr-hansen.com/en/food-cultures-and-enzymes/cheese/cards/collection-cards/ripening-cultures?utm_source=BND&utm_medium=web&utm_campaign=Signature+Cheese&utm_id=signature+cheese&utm_term=Oct2023" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="375" data-original-width="3033" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjFJAHddPdgfxkjKG-t2lFa_i3W0BaNMyFZ4ZAW8D_HbMMLbavsXr4Ft-NWP_7ZiX1_w97A3lxhhFgixCByjn0aX7K1luX0UrGQ1q1lesROKe50M25fOIzFJoNLSeHJKws-lOEJKIIPpTBAiSv9-O_ejYEB8VSquamHZFU7-6klm0N7dcxOKjWuOpI_8/w640-h80/SIGNATURE%20CHEESE%20static%203033x375%20for%20Donna%20Berry.jpg" width="640" /></a></div><br /><div><br /></div><p><br /></p><div><br /></div><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-55021436163371668152023-10-13T05:12:00.000-07:002023-10-13T05:12:03.498-07:00Anuga 2023: Seven Observations and a Bunch of Cool Dairy-Related Products<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT16X7KTSvykeclpOre1sNGffFfckFJsipQv6O1akzsWc3opRN_baXPannqa0yCNingKpIXrrjWXcL5HgREu65w_fZa8aympHyfnVyhwPbq2hclRnAoFbJ4jnZRHHvpz5dm5ilgS-brlqGT0mQ1_gHeSYJaGBSOGdGlfOgwshkubLjL3lUqgtMW3rixq0/s457/anuga%20sign.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="289" data-original-width="457" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT16X7KTSvykeclpOre1sNGffFfckFJsipQv6O1akzsWc3opRN_baXPannqa0yCNingKpIXrrjWXcL5HgREu65w_fZa8aympHyfnVyhwPbq2hclRnAoFbJ4jnZRHHvpz5dm5ilgS-brlqGT0mQ1_gHeSYJaGBSOGdGlfOgwshkubLjL3lUqgtMW3rixq0/w400-h253/anuga%20sign.jpg" width="400" /></a></div><p></p><p>Anuga, the world’s largest food and beverage exposition, took place this past week in Cologne, Germany. Boasting around 140,000 trade visitors from 200 countries and about 7,900 exhibitors from 118 countries, Anuga 2023 exceeded all expectations. The expo was sold out and the halls were packed. </p><p>The share of foreign exhibitors was 94% and at 80%, there was a record share of foreign visitors. This made Anuga 2023 more international than ever. All of the relevant players from the most important food retailers were represented: Amazon, Aeon Co, Aldi, Auchan, Carrefour, Coop, Costco, Colruyt Group, Lidl, Metro, Mercadona, Migros, Rewe, Spar and Walmart. The highest numbers of visitors from European countries were registered from Great Britain, Italy, the Netherlands, Spain and Turkey. Beyond Europe, the most well-represented nations included Brazil, China, Japan, Korea and the USA. I was there.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.beneo.com/trends/food-for-the-senses?utm_source=newsletter&utm_medium=banner&utm_campaign=sensorial&utm_content=dailydoseofdairy" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECS1Ep7fqcBXh9c8ErsNvtCp8_vsB7hQK2HN_4iSkGKrI8oY-Oi3KQQcj-ELOw1kZwFwXUQ_QGR8etuwbSKmRL3AoITzIW5ag4FUq0U6O_bGD3sjM3IK-9rG5lSXJpYELra6JLjtNMv52B2yuhk9SWxXlyvhN7ePiQMR3HN83xgkuUKYyQDTEinV4zQg/w640-h80/233208-Beneo-banners-Meringue-EN-728x90.jpg" width="640" /></a></div><br /><div><br /></div><div><div>Here are seven key observations.</div><div><br /></div><div>1. While plant-based products played a dominant role at Anuga 2023, there was a greater emphasis on the “whole plant” aspect to many of these products. It’s more about the inclusion of fruits and vegetables, whole grains, nuts and seeds. Veg of Lund, Sweden, manufacturers of potato-based beverages, debuted ready-to-drink Dug Smoothies made with fruit juice and potatoes.</div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMdPLdKFV-GfZlPin6ZX2tRUY2Zvjl4y_fTCL71yPv0GfR7sXSceZ0uFyczCWjZvBz5zPVdekXjKpRzDHbLfL95V7wJAvmFlpdViHZvwaDc3sexPvO6fEB1iWjpjpPnMJw61MtmEccoXdqAkEsexSqlVN6tDr48oM5P2_ILEVKajQeabGCm02YDI5G_k/s557/DUG%20smoothie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="156" data-original-width="557" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMdPLdKFV-GfZlPin6ZX2tRUY2Zvjl4y_fTCL71yPv0GfR7sXSceZ0uFyczCWjZvBz5zPVdekXjKpRzDHbLfL95V7wJAvmFlpdViHZvwaDc3sexPvO6fEB1iWjpjpPnMJw61MtmEccoXdqAkEsexSqlVN6tDr48oM5P2_ILEVKajQeabGCm02YDI5G_k/w400-h113/DUG%20smoothie.jpg" width="400" /></a></div></div><div>Minimal processing and clean label were key differentiators between expo booths that were busy with visitors and those that were not. Upcycling also was often part of the plant-based conversation. Austria’s Kern Tec was an Anuga Trend finalist for its yogurt alternative made from upcycled apricot nuts. Flavors are Blueberry, Peach-Maracuja, Natural and Vanilla.</div></div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUgCjgZocY99QTDUmvNT0ej5-cv1wgNOk46ni4sJwlvYUf_Cs8R8k71xSQIm_L69Y1EtUkLtTKMj_QkY2gt5GlrxTsqkECCYMTlRfrqOwJymM4nxKpUvpeQ6vRPsysd-MfSbVIyOF3FAOS52mhCWCn4qHGdoQXe3R-dz_sR4NOcJ1S2VZWgRX0cFA-BU/s557/powerful%20protein%20cheese%20bar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="187" data-original-width="557" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUgCjgZocY99QTDUmvNT0ej5-cv1wgNOk46ni4sJwlvYUf_Cs8R8k71xSQIm_L69Y1EtUkLtTKMj_QkY2gt5GlrxTsqkECCYMTlRfrqOwJymM4nxKpUvpeQ6vRPsysd-MfSbVIyOF3FAOS52mhCWCn4qHGdoQXe3R-dz_sR4NOcJ1S2VZWgRX0cFA-BU/w400-h134/powerful%20protein%20cheese%20bar.jpg" width="400" /></a></div>2. Within the dairy segment, protein callouts on all types of products were prevalent, in particular cheese. Products packaged as snacks—or not—included protein in the brand name. This was true of everyday cheeses, as well as cheeses produced to contain extra protein. Cheese snacks were being embraced as powerful protein products. </div><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HnnHsHGmBBED7lSAe_4t2xTw4Y_1DICCZWNLRD9HjRUksc_qosBc8rZUZ-DnC63mTpaJ_opOn48WSU3mb8KkVTdyYcPF5l_-VBjRT50iHBGSrmRpmrmjszNELL1031J-TTTcHD_pni291VzhNpx8HWvDUVOtYkh9-HeRr6QrO-c77i9BQhn504wyU44/s426/DD%2010%209%20brownes%20cheesies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="426" data-original-width="357" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HnnHsHGmBBED7lSAe_4t2xTw4Y_1DICCZWNLRD9HjRUksc_qosBc8rZUZ-DnC63mTpaJ_opOn48WSU3mb8KkVTdyYcPF5l_-VBjRT50iHBGSrmRpmrmjszNELL1031J-TTTcHD_pni291VzhNpx8HWvDUVOtYkh9-HeRr6QrO-c77i9BQhn504wyU44/s320/DD%2010%209%20brownes%20cheesies.jpg" width="268" /></a></div>Australia’s oldest dairy—Brownes Dairy—debuted Cheesies. Made with Australian milk, Cheesies come in Original, Strawberry and Vanilla flavors. They are sold in packs of five, with each 20 gram Cheesie containing 60 calories and 1.8 grams of protein. Cheesies are about 60% real cheese and also contain butter, skim milk powder, milk protein concentrate and other ingredients to form the cheesie “lolly on a stick.” They contain no artificial colors, flavors or preservatives and are a good source of calcium. </div></div><br /><div><div>Latterie Inalpi introduced Protein+. These first-of-its-kind cheese slices are enriched with zinc, selenium and postbiotics. They are made with 100% Italian milk. The company describes the product as “Protein+ slices are not just a food. They are a real ally for your daily well-being and your vitality. These are high-protein processed cheese slices enriched with postbiotics, with an amazing content of 25 grams of protein per 100 grams of product. These slices are an invaluable source of nourishment, ideal for fitness lovers and for anyone who wants to nourish their body without sacrificing taste. The slices have an elastic and peelable consistency, a delicate smell of melted cheese and an equally delicate and enveloping flavor.”</div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8L2wDxa5bId_bCbNmSKeu3lwB4ewBNS7YLxiCy9kl7oNg89MuATx0d78mxjiP12zce5xHiSlikPw7BxqCh_GdUOg6VTXECUcuptrPhEtvegFGfz3SkjZ_o9On3AKQo16hothukHz5lKjfAHg3GNI9FE6B3fFNuHsX1GsS3ISqAV8gXfNVNYULE8FDWI/s471/bonita.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="471" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge8L2wDxa5bId_bCbNmSKeu3lwB4ewBNS7YLxiCy9kl7oNg89MuATx0d78mxjiP12zce5xHiSlikPw7BxqCh_GdUOg6VTXECUcuptrPhEtvegFGfz3SkjZ_o9On3AKQo16hothukHz5lKjfAHg3GNI9FE6B3fFNuHsX1GsS3ISqAV8gXfNVNYULE8FDWI/w152-h200/bonita.jpg" width="152" /></a></div><div><br /></div>3. Refrigerated single-serve desserts—mostly dairy based, but also some plant-based—were crafted to be indulgent and better-for-you all at the same time. Protein-enhanced, single-serve refrigerated desserts provide consumers permission to indulge through portion control packaging. </div><div><br /></div><div><div><br /></div><div>4. Without a doubt the most dairy excitement was in the cheese sector, with new flavors and formats all the talk. The protein push with cheese was not just in snacking. It was also in making cheese the center-of-plate protein. Grillable cheeses were prevalent. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDN_WpsDib6Z7DqWce8Z7PXqsK0T0qR1FWP9RnTBNUlpJlOMqD8lz3n7j5qpxF6ETGN8QmHYSJmGLsVyz4JgTCn3TuZpGfkNQFQmiGoeD7S_UXZgJmvk_48T5IENwid1VuI2_SnuehsB-u3g6CFBynCh1Ojts0Nb0Bjq508pf_8mlQZjZg1O4QmnE6tY/s426/bangers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="426" data-original-width="257" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDN_WpsDib6Z7DqWce8Z7PXqsK0T0qR1FWP9RnTBNUlpJlOMqD8lz3n7j5qpxF6ETGN8QmHYSJmGLsVyz4JgTCn3TuZpGfkNQFQmiGoeD7S_UXZgJmvk_48T5IENwid1VuI2_SnuehsB-u3g6CFBynCh1Ojts0Nb0Bjq508pf_8mlQZjZg1O4QmnE6tY/w121-h200/bangers.jpg" width="121" /></a></div><br /><div><div><br /></div><div>Güntensperger Käse AG of Germany debuted Cheese Bangers. The product received accolades from Anuga Taste contest. According to the company, “Sausage doesn‘t always have to be meat. No, it can also be cheese and is therefore the perfect meat alternative for the frying pan, the oven or, of course, the grill. The Cheese Bangers are made from real Swiss-quality cheese, which creates an unmistakable umami taste in the mouth in the fried Cheese Bangers.” There are three varieties. They are Original, Spicy and Hot Spicy. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI74PbrDPALQveGw13-n5e6p772hlU0WsGUFkwBDv8-n075ELjGgUT_RhnKXMR_Z5yP9FGRjUH-GbpSXSxB6dplkgeZ5E24cOTIthM0Me7r5y4y2yx-7ImOFV-AxYv-ILqpVyJQkVcnCOC3GWydnmFtCymBPURS6XFGNcRkIY48O_9Wpa86DfmyDvZzZg/s357/milk%20tea.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="262" data-original-width="357" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI74PbrDPALQveGw13-n5e6p772hlU0WsGUFkwBDv8-n075ELjGgUT_RhnKXMR_Z5yP9FGRjUH-GbpSXSxB6dplkgeZ5E24cOTIthM0Me7r5y4y2yx-7ImOFV-AxYv-ILqpVyJQkVcnCOC3GWydnmFtCymBPURS6XFGNcRkIY48O_9Wpa86DfmyDvZzZg/s320/milk%20tea.jpg" width="320" /></a></div><div><br /></div><div>5. In the beverage space, ready-to-drink tea milks and coffee milks were booming. And, ready-to-drink boba beverages, with or without dairy, were introduced by a number of European and Asia beverage processors. </div><div><br /></div><div><div>Emmi introduced Caffe Latte--Hey, What’s Poppin? Packages read, “Our new flavor is theater at its best. Popcorn takes the lead role with coffee flavor as the supporting role. And no worries, you’ll still get your coffee boost. So be the star of your own day, or night. Everything you love. Nothing you don’t need. 100% natural ingredients.” The lactose-free beverage contains 58 calories, 1.5 grams of fat, 7.4 grams of carbohydrates and 3.2 grams of protein. </div></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVA6vByvBOCbR_SJpgE8SN2M3Ci_DihSlHdA8gdUPpJLOP36naSjSUWLoH3vkDtnsYPzpaqMSHMT13MQkrPe7om6T869EnehsSaZKVK-lHdp9y-pPMB-wGPbfd4RGTSQzr3uC7-uZyK1bRTY-kslYVnaTYUXO5eRPYYfo4qg0u-3OpI1HgkbCVd1zmYCI/s405/dadu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVA6vByvBOCbR_SJpgE8SN2M3Ci_DihSlHdA8gdUPpJLOP36naSjSUWLoH3vkDtnsYPzpaqMSHMT13MQkrPe7om6T869EnehsSaZKVK-lHdp9y-pPMB-wGPbfd4RGTSQzr3uC7-uZyK1bRTY-kslYVnaTYUXO5eRPYYfo4qg0u-3OpI1HgkbCVd1zmYCI/s320/dadu.jpg" width="203" /></a></div><div>6. The most creative frozen desserts pushed boundaries. Lithuania’s Dadu Ice Cream is putting gummy bears into ice cream while Galana Frozen Food, Belgium, is making cheesecake scoopable. Pleese Freezecakes are made with more than 35% cream cheese and come in three varieties. Butterscotch Caramel is frozen butterscotch-flavored cheesecake swirled with caramel-flavored sauce and chocolate pieces coated in chocolate. Double Chocolate is frozen chocolate-flavored cheesecake swirled with chocolate-flavored sauce and chocolate biscuit pieces coated in chocolate and topped with flakes of chocolate. Lemon Raspberry is frozen lemon-flavored cheesecake swirled with raspberry-flavored sauce and biscuit pieces coated in white chocolate and topped with freeze-dried raspberry pieces. Each package is said to be four servings, with one serving containing about 200 calories, 8 grams of fat, 23 grams of sugar and 5 grams of protein. Freezecakes is best served when it has been out of the freezer for about 10 minutes for silky smooth scoopability, much like ice cream. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwqqQHckTBkBFcLnjTm-6oitp2YxWvQlWaqZMcIo6O4stu51xLFb79SYi1MCAQa5kjx0DCJDeI7w1h94bE3p4ov5il4TZeJ8pWOTRnOG4eVWkNA951pHeAR0znI_Ia6GCJw6PUoK3G4Uh8MpUQnLwZMs-s_5-4FUVl7q25UjMRZBYItTBBmj8GMid2tM/s547/milk%20garum.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="547" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwqqQHckTBkBFcLnjTm-6oitp2YxWvQlWaqZMcIo6O4stu51xLFb79SYi1MCAQa5kjx0DCJDeI7w1h94bE3p4ov5il4TZeJ8pWOTRnOG4eVWkNA951pHeAR0znI_Ia6GCJw6PUoK3G4Uh8MpUQnLwZMs-s_5-4FUVl7q25UjMRZBYItTBBmj8GMid2tM/s320/milk%20garum.jpg" width="150" /></a></div><br /><div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>7. While cultivated, lab grown, cell-based products were present and a hot topic of conversation in the educational program, I am happy to report that science is alive in real dairy, too. One of the 10 winners of the Anuga Trends contest was The Garum Project srl, Italy. The company created Milk Garum: a sustainable, 100% natural umami-rich flavor enhancer for in-home use. It is made from cheese whey and has a creamy, honey-like texture and authentic umami akin to aged parmigiano cheese. The product has a two-year shelf life and can be used to enhance the flavor of foods while keeping sodium levels down. The flavor enhancer also allows for a reduction in dairy usage in recipes to better manage calorie and saturated fat content. </div><div><br /></div><div>Mark your calendar. The next Anuga will take place October 4-8, 2025.</div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.beneo.com/trends/food-for-the-senses?utm_source=newsletter&utm_medium=banner&utm_campaign=sensorial&utm_content=dailydoseofdairy" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECS1Ep7fqcBXh9c8ErsNvtCp8_vsB7hQK2HN_4iSkGKrI8oY-Oi3KQQcj-ELOw1kZwFwXUQ_QGR8etuwbSKmRL3AoITzIW5ag4FUq0U6O_bGD3sjM3IK-9rG5lSXJpYELra6JLjtNMv52B2yuhk9SWxXlyvhN7ePiQMR3HN83xgkuUKYyQDTEinV4zQg/w640-h80/233208-Beneo-banners-Meringue-EN-728x90.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div> </div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div><br /></div><br /><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-46748048778531157112023-10-06T00:26:00.002-07:002023-10-06T00:26:48.070-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirl-X4Li7RZHBHz4JK7gMrpu_X0izrE9rxh9ZXleGuh3Pq3JtiJft2ILgzHJRYkzBDzOkutCxFacJ1KW0weEifCmxc5s4Sw_Qy8AmAUguyK-g5X7euEx5Mt5xZb18XcOyzl3Ic5aNIOB0XcTHpQoPlB426WWrygJW05YY46LHjLU7pu0GuMFUppbj5BeM/s457/nacs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="242" data-original-width="457" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirl-X4Li7RZHBHz4JK7gMrpu_X0izrE9rxh9ZXleGuh3Pq3JtiJft2ILgzHJRYkzBDzOkutCxFacJ1KW0weEifCmxc5s4Sw_Qy8AmAUguyK-g5X7euEx5Mt5xZb18XcOyzl3Ic5aNIOB0XcTHpQoPlB426WWrygJW05YY46LHjLU7pu0GuMFUppbj5BeM/w400-h211/nacs.jpg" width="400" /></a></div><p></p><p><span style="font-size: medium;"><b>“C-store snack shoppers are unique in the importance they place on convenience and fun,”</b></span> </p><p><br /></p><p>according to Kathy Risch, senior vice president of thought leadership and shopper insights for Acosta Group. She spoke on the topic of “The State of Snacking in Convenience” at the NACS Show 2023 this past week in Atlanta. </p><p>Knowing what c-store shoppers are buying, and when and where they are buying these products, are key factors for creating a strategy to target the market, said Risch. </p><div class="separator" style="clear: both; text-align: center;"><a href=" https://go.ingredion.com/frozen-dairy-guide?utm_source=berry-on-dairy&utm_medium=cpm-banner&utm_campaign=23q3-beverage-600&utm_content=sr-solutions-frozen-dairy" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWKePz6sFq72B9QN7ofASe8p96T_ikTYtY8aTdjphLSZ9GQepqACBvg4lpqsxmX92y1hK_r_qf3lVjqp0RqAinOOZEabUyZ8FGWE5mqojD93v4mMk_A2QJ_CzZRVnJo-Km6kjJgY1I2rpCWFNE8grbqLPQahlukwbQjYW8sMBnrj_Czowmf5dCc7PMYw/w640-h80/FrozenDairy-eBook-BWN_728x90px-DEL%20(1).gif" width="640" /></a></div><br /><p>Data from Acosta Group’s Convenience Store Shopper Study (July 2023) and Snacking Study (April 2023) show:</p><p></p><ul style="text-align: left;"><li>The most common snack or meal trips to c-stores are in the afternoon, particularly between meals with 56% of these snacks between lunch and dinner.</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqI7oslwWXqCZF9nirM6N5q0MR3zOEcD6MjwC2-EwufeHi7l4ZlRLxtEYD1yxwcQHJmKq6tuKwod6KxianA2X6LyakE-FScQl4MRMrHmp4yvVUP5_OMaxh5vwPLwWyo5D6VzK2QD7jAcvu5G8MiXdW87M0qgO07CaSy8kRvQuOA39Y3y2NGe4xSVyUHLI/s476/tony%20tiger.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="476" data-original-width="357" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqI7oslwWXqCZF9nirM6N5q0MR3zOEcD6MjwC2-EwufeHi7l4ZlRLxtEYD1yxwcQHJmKq6tuKwod6KxianA2X6LyakE-FScQl4MRMrHmp4yvVUP5_OMaxh5vwPLwWyo5D6VzK2QD7jAcvu5G8MiXdW87M0qgO07CaSy8kRvQuOA39Y3y2NGe4xSVyUHLI/s320/tony%20tiger.jpg" width="240" /></a></div><div><ul style="text-align: left;"><li>It’s common to make a special trip for a snack, especially for Millennials, with more than half (53%) reporting that they visit a c-store when they are feeling “snacky.” </li></ul></div><div><ul style="text-align: left;"><li>Most c-store shoppers (78%) consume their snacks on the go.</li></ul></div><div><ul style="text-align: left;"><li>Snacking preferences are split between healthy and junk food, and most prefer salty (59%) over sweet (41%) when forced to choose.</li></ul></div><div><ul style="text-align: left;"><li>Nearly half of survey respondents buy hot foods at a c-store at least once a week, and half agree the quality is as good as a fast-food/quick-serve restaurant.</li></ul></div><div><ul style="text-align: left;"><li>While most shoppers are satisfied with the c-store experience, healthy meals and snacks are an opportunity.</li></ul></div><div><br /></div><div>Dairy foods can be all of this. Think frozen novelties, cheese snack packs and single-serve beverages. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2xvopkH4nmOMFiX1G0L92GuiTTsuk8fakCADh4C8MlnCXxJ3aaIJXXqXKbBOs7GHbfnFhcLKv-lQtv40MTswyHPdlvCY4yDp7jrFE1FFx6GcwK5R7PcNWsfns9RUnByy-z0ImMmVI9EksCqs7z-nPrcks0m8kSHttn5VnL8EP_8aOxEkbdLUpaKNalk/s484/volpi%20cup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="484" data-original-width="457" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2xvopkH4nmOMFiX1G0L92GuiTTsuk8fakCADh4C8MlnCXxJ3aaIJXXqXKbBOs7GHbfnFhcLKv-lQtv40MTswyHPdlvCY4yDp7jrFE1FFx6GcwK5R7PcNWsfns9RUnByy-z0ImMmVI9EksCqs7z-nPrcks0m8kSHttn5VnL8EP_8aOxEkbdLUpaKNalk/w189-h200/volpi%20cup.jpg" width="189" /></a></div><div><br /></div><div>Remember when fluid milk processors finally had that aha moment regarding how square cartons did not fit in a car’s cup holder? Snack cheese marketer Volpi figured this out, too. The company debuted Volpi Snack Cups at the NACS Show. They are designed for the health-conscious consumer and fit perfectly into a car’s cupholder. The 2-ounce cups come in two charcuterie blends: Cheddar Cheese with Uncured Pepperoni and Fontina Cheese with Genoa Salame. Each cup provides 13 grams of protein. The suggested retail price is $3.99. </div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdo5T9JoxS-auDoz7hIRKT2fGwPk6Ukbw3ZJX9lUtr4LmU7tyHEHEsp2p_ygH8Dw16QN96S33sJuLbFGZ3ZIcnP1qDVx9lbNlJa5IMK94vfmqz8NGVLd-7biFs42e9ZKo_3QBMUuO8BYkT88VRsWxBTuSr7v2DZPHnvgG3e4OO_lxr8eVZqhZ7edmaUQ/s457/DD%2010%205%20sargento%20fun.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="457" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZdo5T9JoxS-auDoz7hIRKT2fGwPk6Ukbw3ZJX9lUtr4LmU7tyHEHEsp2p_ygH8Dw16QN96S33sJuLbFGZ3ZIcnP1qDVx9lbNlJa5IMK94vfmqz8NGVLd-7biFs42e9ZKo_3QBMUuO8BYkT88VRsWxBTuSr7v2DZPHnvgG3e4OO_lxr8eVZqhZ7edmaUQ/w156-h200/DD%2010%205%20sargento%20fun.jpg" width="156" /></a></div><br /><div><div>Two of the products featured this past week as a Daily Dose of Dairy were introduced at the NACS Show. In case you missed them, here you go. </div><div>Sargento’s new Fun! Balanced Breaks are 2-ounce trio-compartment snack packs. They come in two varieties. Mini Chips Ahoy! includes the namesake cookies, mild cheddar cheese pieces and cocoa yogurt-covered raisins. Teddy Grahams includes cocoa-flavored bear crackers, Monterey Jack cheese pieces and mixed fruit-flavored gummies. The company also has two new flavors of individually wrapped low-moisture part-skim mozzarella string cheese: Fiesta Pepper (jalapeno and habanero peppers) and Smokehouse. They come in 24-pack merchandising units. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pgg5W03pe77r5h_iAywNIMhY_1LHQb7ab4enPoIagSStyxs3UsFZ3l-MuWhjbLmZ_QeYKEhf-npUGJVKce2jk3TSh0jzUaT1IKwdX432VjMNS2-ht7sIaK4IX2EJ6pH0E3bHw7iHyMCs-WGlnMql59feRsjMv1GNPe-JI98-eTcLXgXS-gG2e-t5hjQ/s457/DD%2010%204%20tres%20leche%20rich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="362" data-original-width="457" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_pgg5W03pe77r5h_iAywNIMhY_1LHQb7ab4enPoIagSStyxs3UsFZ3l-MuWhjbLmZ_QeYKEhf-npUGJVKce2jk3TSh0jzUaT1IKwdX432VjMNS2-ht7sIaK4IX2EJ6pH0E3bHw7iHyMCs-WGlnMql59feRsjMv1GNPe-JI98-eTcLXgXS-gG2e-t5hjQ/w200-h158/DD%2010%204%20tres%20leche%20rich.jpg" width="200" /></a></div><br /><div><div>Rich’s now offers Specialty Treat Shop Tres Leches Style Cake Cups where the first ingredient is skim milk. The desserts are made in Mexico and distributed frozen. Retailers simply thaw for refrigerated merchandising. Each 6.6-ounce cups features soaked sponge cake, whipped icing and cake crumbs. Varieties are Chocolate, Strawberry and Traditional. These, too, fit in car cupholders. </div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6PdChNL8S3UsZvHWnwLmALA5oz9i6Kk7LuylEgVaPmX2BRBwWonMz2YSQ6SxIOs-erQtNNzC_XtQ09nBzoPEYlpO7VvoysVvmajrPEn4HQ1Z1F-oBQ5sigz1DHmq2mSJKJNF8UAC1PU-WgN7T_aubHbaR78GiI87tGNLpo0EXZPVhjvsHCU49CQUq7g/s630/reeses.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="630" data-original-width="257" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6PdChNL8S3UsZvHWnwLmALA5oz9i6Kk7LuylEgVaPmX2BRBwWonMz2YSQ6SxIOs-erQtNNzC_XtQ09nBzoPEYlpO7VvoysVvmajrPEn4HQ1Z1F-oBQ5sigz1DHmq2mSJKJNF8UAC1PU-WgN7T_aubHbaR78GiI87tGNLpo0EXZPVhjvsHCU49CQUq7g/w82-h200/reeses.jpg" width="82" /></a></div><br /><div><br /></div><div><br /></div><div><div>Danone is adding a Reese’s variety to its line of International Delight Iced Coffee drinks that come in 15-ounce cans, joining Oreo, Caramel Macchiato, Mocha and Vanilla. “Made with real milk and cream” is stated front and center on the cans. One shelf-stable can contains 220 calories.</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xLDZAT4NrDbK9NdH7KySKUfv8pij3hqfHmMfa_a14I4cgz1eafS1LemGaBM430vKQAMZyv4reloKLG6qAjntHBqVlolCeOjEM_BDWpfGwmaHZXxXlZaFv4UJ3iEEususLdj605cyLZ5Np706g2bvorC9mIDaHgq7BYw-BI3utb7Qj_Y387GMLILy_3M/s464/good%20to%20go.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="464" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0xLDZAT4NrDbK9NdH7KySKUfv8pij3hqfHmMfa_a14I4cgz1eafS1LemGaBM430vKQAMZyv4reloKLG6qAjntHBqVlolCeOjEM_BDWpfGwmaHZXxXlZaFv4UJ3iEEususLdj605cyLZ5Np706g2bvorC9mIDaHgq7BYw-BI3utb7Qj_Y387GMLILy_3M/w178-h320/good%20to%20go.jpg" width="178" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><div>First introduced in early 2021, good2grow made a big push for its shelf-stable flavored organic milk at the NACS Show. The milk comes in a single-serve 8-ounce plastic bottle along with one of more than 100 character-shaped squeezable, spill-free, re-closable tops. Varieties are Chocolate, Strawberry and Vanilla. The suggested retail price is $3.99. While good2grow has long been at the forefront of the better-for-you kids beverage space, this product marks the brand’s first foray into the dairy space and the first ready-to-go milk designed specifically for kids ages two to five.</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjic8iORCf7vd8MtRPx2xesglho_oZxRF_rvy9ngzOLQGaVo2O0idId2bapxYfv8UZJwUpe8__O6FiF80Zq7NBiobk8Sjg-KB5jsiKEYe49I1wIJHscbAdi9L8aHho2NvfnbsQ9oVcPAyeyOYh31HRLMOt7hd83OGkFOxDI2-sXUzs0HmvEXKysV2IjNLU/s568/freeze%20dried.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="568" data-original-width="357" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjic8iORCf7vd8MtRPx2xesglho_oZxRF_rvy9ngzOLQGaVo2O0idId2bapxYfv8UZJwUpe8__O6FiF80Zq7NBiobk8Sjg-KB5jsiKEYe49I1wIJHscbAdi9L8aHho2NvfnbsQ9oVcPAyeyOYh31HRLMOt7hd83OGkFOxDI2-sXUzs0HmvEXKysV2IjNLU/w126-h200/freeze%20dried.jpg" width="126" /></a></div><br /><div><div><br /></div><div>All types of freeze-dried snacks were on display at the expo. Freeze-dried technology is not new, but other than using it to make instant coffee and food for astronauts, it’s been mostly ignored. Until now. Companies such as Sow Good freeze dry all types of candies, as well as ice cream. Removing moisture makes freeze dried foods extremely light, shelf stable and have a long shelf life.</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8d0tnXFNF20DVaDT8IZErtcEzS5I6ZT3pqhFANbvAvbNNZbtNtXtqqskNkASI-CoUJ2cLU-vZMY0Td63KvVmHFhyXPh63TPkSDuP_NA0-PHHwIk84EbkZe1SEsNuLThUZ9SQxTQKSsZFS5Ukplw6Js2R14HRHCWVGG15pisoJR4LEdgY-0ikamxuAMg/s557/gelatys%20web.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="557" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8d0tnXFNF20DVaDT8IZErtcEzS5I6ZT3pqhFANbvAvbNNZbtNtXtqqskNkASI-CoUJ2cLU-vZMY0Td63KvVmHFhyXPh63TPkSDuP_NA0-PHHwIk84EbkZe1SEsNuLThUZ9SQxTQKSsZFS5Ukplw6Js2R14HRHCWVGG15pisoJR4LEdgY-0ikamxuAMg/w400-h230/gelatys%20web.jpg" width="400" /></a></div><div><br /></div><div><br /></div><div>Freeze-dried ice cream is fun, but so is the frozen product, especially in the form of novelties. Gelatys developed gelato pops. The company calls them “an instant source of delight that creates a lasting impression, starting with your taste buds.” The gelato has a creamy consistency with delayed melting. The hand-crafted pops come in all types of unique shapes, some with fillings others with topical goodies. The company manually spreads, covers, fills and decorates each pop. It’s a “labor of love,” according to Adolfo Heller Cohen, owner and CEO. For the c-store shopper, it’s fun!</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://foodsci.wisc.edu/frozendessertcenter/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="112" data-original-width="777" height="92" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xFc3llm1dpEQf-pYBzfr2mMTYLtrUlYuhRGcvnlb8tlG2KZZBsibMnOWaLKga1xVeOVR-y-Uholuve1w3Cod1NV0xwz1FIGikXfLQNjZzXbKUTIm62SHz0LNf87szdN8YoT7wC45BSzI2wez_6BOQSMwD2-uuIf6A10mpf6MtCitQMLsc5uq2FfAdw0/w640-h92/2023%20Conference%20logo%20w%20background%20(002).png" width="640" /></a></div><br /><div><div><b>Need ice cream making education?</b> </div><div>The Frozen Dessert Center at the University of Wisconsin-Madison is hosting its annual conference on October 23-24, 2023. The program focuses on the latest science-based details pertinent to the frozen dessert industry. This year’s meeting includes a special flavor innovation session--Flavor Inspiration from Around the World—presented by me. Hope to see you there. Link <a href="https://foodsci.wisc.edu/frozendessertcenter/" target="_blank">HERE</a> for more information. </div></div><div class="separator" style="clear: both; text-align: center;"><a href=" https://go.ingredion.com/frozen-dairy-guide?utm_source=berry-on-dairy&utm_medium=cpm-banner&utm_campaign=23q3-beverage-600&utm_content=sr-solutions-frozen-dairy" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWKePz6sFq72B9QN7ofASe8p96T_ikTYtY8aTdjphLSZ9GQepqACBvg4lpqsxmX92y1hK_r_qf3lVjqp0RqAinOOZEabUyZ8FGWE5mqojD93v4mMk_A2QJ_CzZRVnJo-Km6kjJgY1I2rpCWFNE8grbqLPQahlukwbQjYW8sMBnrj_Czowmf5dCc7PMYw/w640-h80/FrozenDairy-eBook-BWN_728x90px-DEL%20(1).gif" width="640" /></a></div><br /><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-85045810120031013772023-09-28T12:40:00.004-07:002023-09-28T12:43:03.578-07:00Curds & Cream vs. Cottage Cheese<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2GxgDgYtBuB3Jm4tRrwEdohyphenhyphenkjXW2Fk4KsXyh8rKD1aRrevlPayrAznaZ5HbzhyFBk161hy5u_oXHo5Cp9EZjOVW6txQeC_Ap65sP0yjlIZ0QG_CyUbRFSIxwxDtoCgGvK8iw5RlXH1BDNmn1Xpcx08YzkF1GtF3xUq3YiF7Tm-iCLLdIHjwFO7AaCQ/s357/DD%205%2031%20hood%20medleys%20cc.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="357" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX2GxgDgYtBuB3Jm4tRrwEdohyphenhyphenkjXW2Fk4KsXyh8rKD1aRrevlPayrAznaZ5HbzhyFBk161hy5u_oXHo5Cp9EZjOVW6txQeC_Ap65sP0yjlIZ0QG_CyUbRFSIxwxDtoCgGvK8iw5RlXH1BDNmn1Xpcx08YzkF1GtF3xUq3YiF7Tm-iCLLdIHjwFO7AaCQ/w400-h224/DD%205%2031%20hood%20medleys%20cc.jpg" width="400" /></a></div><p></p><p>There’s something about the words “cottage cheese” that is not inviting. Older generations remember it being served with canned cling peaches and called the “diet platter” at the corner diner. Those who worked out to Jane Fonda in the 80s know it as slang for cellulite on upper thighs. And anyone after that, just sort of does not know it. Until now. </p><p>Cottage cheese has become the “it” dairy product of the year thanks to social media. TikTok and Instagram creators are churning cottage cheese into ice cream, combining it with pasta and topping toast with it. Should the avocado be concerned? Nope. Cottage cheese can be whipped with avocado, and wait for it…the acidity of the cultured dairy slows the oxidation of the green pitted fruit into an unappealing shade of brown. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.synergytaste.com/taste-solutions/vanilla/?utm_source=daily-dose-of-dairy-blog&utm_medium=displayad&utm_campaign=vanilla-taste-solutions&utm_content=displayad-728x90-static-banner" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCkh9aVOLVLH0XEt0V6l7euOih2brh3lp7R6eJ2BQMqM3kZY3Ck9FTDQPeCjZb5LVcDmiqVnnC1N3uDvc5KMB-YOVsTJNx2O_qx9PvLhXp0qaduwR8lDE364QVfoczKctLkxtJAZcsNjBD72Th4wgXDU-HnMYw2NN32745ITHWUlhc3OejgC2RrfqMM8/w640-h80/728x90_VanillaTasteSolutions_static.jpg" width="640" /></a></div><div><br /></div><div>I’ve always been a fan and have long referred to cottage cheese as the original high-protein cultured dairy product. The time is NOW to keep the momentum going with its popularity among Gen Z and younger Millennials. But maybe it’s time for a name change or a makeover? It's time to modernize cottage cheese. </div><div><br /></div><div><div>Curds & Cream has an appealing ring to it. It does a better job of communicating the deliciousness of the product. The word cream is suggestive of a rich, neutral flavor, something that one does not experience with the other popular high-protein-cultured dairy product: Greek yogurt. </div></div><div><br /></div><div>Dairy Brand uses a contemporary package that showcases the identifiable pieces of fruit. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYR81TCyytvb_NR0yoi4jb45hanvpksJW7XxsmJtabWZ23Vi4RnIFMEfjumhdDVYmVvwv4wvhuS0gKLC3RDYMG0bN8i9zxcggPIWXWHp-LOtkB1ols0FjkMEDbROgcGOQ92aLyON08TLSFvHyAtNeUjYi2VjQdT8WrZAy8p73Gfhipec1WW03l8WP5sLs/s777/daisy.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="156" data-original-width="777" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYR81TCyytvb_NR0yoi4jb45hanvpksJW7XxsmJtabWZ23Vi4RnIFMEfjumhdDVYmVvwv4wvhuS0gKLC3RDYMG0bN8i9zxcggPIWXWHp-LOtkB1ols0FjkMEDbROgcGOQ92aLyON08TLSFvHyAtNeUjYi2VjQdT8WrZAy8p73Gfhipec1WW03l8WP5sLs/w640-h128/daisy.png" width="640" /></a></div><br /><div>Pictured at the beginning of this blog, HP Hood created a sub-brand—Medleys—and uses cottage cheese in the product descriptor. I love this! </div><div><br /></div><div>The new line of single-serve, flavor-packed snacks features real fruit and crunchy mix-ins. The three offerings are: Blueberry with Crunchy Oat Granola, Pineapple with Honey Roasted Almonds and Strawberry with Graham Crackers and Chocolate Chips. With the new 5-ounce dual-compartment containers, consumers simply flip, stir and go.</div><div><div><br /></div><div>One serving contains 200 to 210 calories, 6 to 10 grams of fat, 12 to 13 grams of protein and 17 to 19 grams of sugar, of which 12 to 15 grams are “added sugars.” These convenient flavorful cottages cheeses join the brand’s single-serve 5.3-ounce containers of cottage cheese with blueberries, chives, peaches, pineapple or strawberries.</div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnTz1kpbkUyxHRkNl20NeBS58HqRb8C_xpyJpJkA__2dw7Zdzu73TBmQJgf5NozEWz_xE6fC6FpaKJKAsoJs1PLK5Y8k-Tcfbgi7-d0Dotr1Cf8bunK86U7GBDM6DVgUYprjNGPj4vOH059WpKtO5hT6bRWhK-DIsWo1_QQAI8YzoouBNBeptSfPeXYI/s457/peppa.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="235" data-original-width="457" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnTz1kpbkUyxHRkNl20NeBS58HqRb8C_xpyJpJkA__2dw7Zdzu73TBmQJgf5NozEWz_xE6fC6FpaKJKAsoJs1PLK5Y8k-Tcfbgi7-d0Dotr1Cf8bunK86U7GBDM6DVgUYprjNGPj4vOH059WpKtO5hT6bRWhK-DIsWo1_QQAI8YzoouBNBeptSfPeXYI/s320/peppa.jpg" width="320" /></a></div><br /></div><div><div>Curds & Cream can be blended with all types of fruits, vegetables and spices. It may be served with compotes, nuts, seeds and cereals. It could simply be flavored with something as simple as chocolate, honey or vanilla. Maybe it can be sold whipped and frozen as a high-protein ice cream. </div></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXCcsxiwM3Hw7fFMzzgZ-h3gRfeACVCsc1TviXTWAgfNyIBJq0yJfDi_OfaZN_Kr_50U0EV6Zgw7dc9xNmQBpPuguL1ixyC5EvLpHzAOPwD25Glx8UMRMOBgkiF-dPt_WolSGMrzICLxnhoAp-jNxf4vIONzQ0LJ0nAAeabk9HVYn1iguozRl-nWnSk0/s511/sales.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="242" data-original-width="511" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFXCcsxiwM3Hw7fFMzzgZ-h3gRfeACVCsc1TviXTWAgfNyIBJq0yJfDi_OfaZN_Kr_50U0EV6Zgw7dc9xNmQBpPuguL1ixyC5EvLpHzAOPwD25Glx8UMRMOBgkiF-dPt_WolSGMrzICLxnhoAp-jNxf4vIONzQ0LJ0nAAeabk9HVYn1iguozRl-nWnSk0/w400-h190/sales.png" width="400" /></a></div>Dairy Farmers of America’s Kemps business is blending it into a smooth consistency, adding kid-friendly flavors and featuring popular licensed characters. Smooth Cottage Cheese Blends come in four packs of 4-ounce cups. The four varieties are Peppa Pig Strawberry Banana, PJ Masks Power Heroes Strawberry and Transformers Mixed Berry. A single-serving container has 130 calories, 4 grams of fat, 11 grams of sugars (9 grams are added sugars) and 10 grams of protein. The product contains three probiotic cultures: <i>Bifidobacterium</i>, <i>Lactobacillus acidophilus </i>and <i>Lactobacillus paracasei</i>.</div><div><br /></div><div>It’s currently being served on the breakfast buffet in the United Club, alongside Greek yogurt. That’s right. Instead of adding a vegan yogurt-style product to the buffet, United added cottage cheese. </div><div><br /></div><div>Revenues are up, and that’s not just due to inflation, according to data from Circana, courtesy of Dairy Management Inc. Consumption is rising as well. Most importantly, more people are eating cottage cheese. Let’s keep that momentum going to build a base for continued growth.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bhAzxzFMyY5nG7oMfhD5qQ2VfXpq9gbBWzFQj6VZAZfiEM_7q3L0xphMOqPz5duRjVbj5AvIbpN3uwX45ndVMWsOPXujaCBwgWP703HmZYEZEyIlK9Zrif0Q9qfe7grsJxTdcoWBw3DSnChQlpOoX5iqg_TUqxPrt2ikr6n-GWuHP2VqlmT4fsBqIsI/s559/HH%20pentration.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="263" data-original-width="559" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bhAzxzFMyY5nG7oMfhD5qQ2VfXpq9gbBWzFQj6VZAZfiEM_7q3L0xphMOqPz5duRjVbj5AvIbpN3uwX45ndVMWsOPXujaCBwgWP703HmZYEZEyIlK9Zrif0Q9qfe7grsJxTdcoWBw3DSnChQlpOoX5iqg_TUqxPrt2ikr6n-GWuHP2VqlmT4fsBqIsI/w640-h302/HH%20pentration.png" width="640" /></a></div><br /><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4_8HSxIEYHCHvwYT784JMNNKTHzmCNHurCHpcyLfELYdeogOFXOMINughwbgBAtx_xPRscdN_ShOWkKg6CbdrPDLBs1Jcpmk60GCQpgCMsF3OMWpUvmB8Rvq3l7KwJZs1bSLJadOfTeau39_TZ9QBFRZ3k9H3wEX7J2dLrTtLa4wa09TtGwvjh9GUVE/s512/new%20users.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="246" data-original-width="512" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4_8HSxIEYHCHvwYT784JMNNKTHzmCNHurCHpcyLfELYdeogOFXOMINughwbgBAtx_xPRscdN_ShOWkKg6CbdrPDLBs1Jcpmk60GCQpgCMsF3OMWpUvmB8Rvq3l7KwJZs1bSLJadOfTeau39_TZ9QBFRZ3k9H3wEX7J2dLrTtLa4wa09TtGwvjh9GUVE/w400-h193/new%20users.png" width="400" /></a></div>Cottage cheese’s success isn’t merely a media perception. It’s real, and it’s broad based, reports the National Milk Producers Federation (NMPF). While nearly half of all new consumers are coming from the social-media-savvy Gen Z and Millennial sets, the other half comes from older generations, with the most growth by far coming from Gen X. That’s me!</div></div><br /><div>NMPF posed the question: Why Gen X? Is it an attempt to gain a tasty dairy fix with less fat, right at the age where waistlines are more difficult to tame? Nostalgia for their childhoods in the 1970s and 1980s, the last time cottage cheese was so central to American diets? Maybe they’re just smarter than other generations? It’s all of these things, but especially the last. We know it’s delicious and nutritious. But still, a name change would be nice. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.synergytaste.com/taste-solutions/vanilla/?utm_source=daily-dose-of-dairy-blog&utm_medium=displayad&utm_campaign=vanilla-taste-solutions&utm_content=displayad-728x90-static-banner" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCkh9aVOLVLH0XEt0V6l7euOih2brh3lp7R6eJ2BQMqM3kZY3Ck9FTDQPeCjZb5LVcDmiqVnnC1N3uDvc5KMB-YOVsTJNx2O_qx9PvLhXp0qaduwR8lDE364QVfoczKctLkxtJAZcsNjBD72Th4wgXDU-HnMYw2NN32745ITHWUlhc3OejgC2RrfqMM8/w640-h80/728x90_VanillaTasteSolutions_static.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><p><br /></p>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-79590132883272665902023-09-22T07:09:00.000-07:002023-09-22T07:09:06.656-07:00Five Questions Every Dairy Processor Should Ponder<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN161Kll0ZTAM-bKuSU4L78pNAfH1J-0jFBK98LQOozdO85DFsZiGl2ZldvRFyb7-DuLclyeiaJbTc23ghaxG9DlRFuyrTYlGN38CLluBVvgGdbeiTHRbiXbDOxdR2m-6R2FQ-aQ0gRnzyUUD4neDhDxG3oM666GowxDRuZSrYkKQGq6kn-X0r3Q_GuZY/s800/blog%2011%209i%20magic%20mirror.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="531" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN161Kll0ZTAM-bKuSU4L78pNAfH1J-0jFBK98LQOozdO85DFsZiGl2ZldvRFyb7-DuLclyeiaJbTc23ghaxG9DlRFuyrTYlGN38CLluBVvgGdbeiTHRbiXbDOxdR2m-6R2FQ-aQ0gRnzyUUD4neDhDxG3oM666GowxDRuZSrYkKQGq6kn-X0r3Q_GuZY/s320/blog%2011%209i%20magic%20mirror.jpg" width="212" /></a></div><p></p><p>It’s been a busy week with Groceryshop in Vegas and Natural Products Expo East in Philly. In between, I’ve discovered a few fun facts to share and turn into questions for dairy marketers to ponder. Here you go. </p><p>1. Barbie drinks cow’s milk. That’s right. In the blockbuster movie now available on Amazon Prime Video, Barbie opens the fridge, which is stocked with all types of “milks,” and chooses cow’s milk. The carton does not just state “milk.” Very boldly, it reads cow’s milk. Her choice has gone viral on social media. Is there a way milk marketers can carefully build on this without upsetting Mattel? </p><p>2. Horchata can be made with cow’s milk or not. It seems to me this Hispanic beverage would be a great way for dairy processors to play in the plant-based space. How’s this for a spin? Offer traditional plant-based horchata and then an option for those who want dairy nutrition. So the lineup is “Traditional Horchata” and “Protein Horchata with cow’s milk.” I bet Barbie would choose the latter. </p><p>In honor of Hispanic Heritage Month, Handel’s Homemade Ice Cream and The Dairy Alliance, a nonprofit funded by dairy farm families of the Southeast, partnered to launch Horchata Ice Cream. Starting on September 24, 2023, (National Horchata Day), this new flavor will be available at all Handel’s locations to commemorate the vibrant Hispanic culture. The limited-edition flavor is made with sweet cream, cinnamon and milk. How about doing more with horchata?</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.beneo.com/trends/food-for-the-senses?utm_source=newsletter&utm_medium=banner&utm_campaign=sensorial&utm_content=dailydoseofdairy" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NltXs4xTFoC8xgfCyKTvW7ewep46mXDcQAZvjwTdc3NKU3yc3j5JCQBSlIRDIx52yqTLjKdroiUVHlwJMcRyIhcidTDLkUmcL9pOlZ0sG3m2fBsEKPQHXnbrPUR-Qlks_TEdjTXTfH5VAA8HPopFtIQhLnoOLHP5CMiDPYmkjJA5NAWV38dW8aqnliU/w640-h80/233208-Beneo-banners-Meringue-EN-728x90.jpg" width="640" /></a></div><br /><p>3. Pistachios are a complete protein. According to the American Pistachio Growers, a 2019 analysis (conducted at my alma mater, University of Illinois Urbana-Champaign) of the protein content in pistachios showed that not only are the nuts a good source of protein at 6 grams per serving, but that roasted American pistachios are a complete protein. A complete protein contains all of the nine essential amino acids that the body cannot make on its own and humans need to get from food. Most complete proteins are animal based. Very few come from plants. The Illini researchers found that pistachios scored higher on complete protein content than other plant-based options, such as quinoa and soybeans. To read more, link <a href="https://americanpistachios.org/sites/default/files/inline-files/APG-Protein-Infographic-Pg2.pdf" target="_blank">HERE</a>. Pistachio products were abundant at Expo East. The nut is being featured in snack items, beverages and even as a spread. Is there an opportunity to use pistachios as inclusions in dairy foods to further boost protein content? </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr8n2VxNDEp0g79zfmtSf-pTF8KXqsZWJDnil_yxvua5QKyEr-Pj99l4BwaZK8CWl7Ay2DhduphhRGdf1z2_vXY6LAIUAo0h7DqH0TlQtz0DwM95G8xgYx4yktvW3j8Kyxgi7BOS7rJjgrKI7W17GtXkM8Un5oLYpZeScqzRvXutpaewSkyoBC9_hRzA/s374/Horchata-67.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="374" data-original-width="357" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr8n2VxNDEp0g79zfmtSf-pTF8KXqsZWJDnil_yxvua5QKyEr-Pj99l4BwaZK8CWl7Ay2DhduphhRGdf1z2_vXY6LAIUAo0h7DqH0TlQtz0DwM95G8xgYx4yktvW3j8Kyxgi7BOS7rJjgrKI7W17GtXkM8Un5oLYpZeScqzRvXutpaewSkyoBC9_hRzA/s320/Horchata-67.jpg" width="305" /></a></div><div>4. Dairy foods assist with dental health. I remember some buzz on this topic probably about 30 years ago. It was specific to cheese and a recurring conversation when I worked at Kraft. I was reminded of it this week in a press release from a Canadian dentist. Here’s the scoop: Dairy products such as milk, cheese and yogurt are rich in calcium and phosphates, which are essential for strengthening tooth enamel. They also help balance the pH level in the mouth, reducing the risk of tooth decay. How can dairy processors leverage when reducing or eliminating added sugars in these products? </div><div><br /></div><div>5. Store-owned brands are getting more creative and innovative. The Good & Gather brand generated more than $3 billion in sales in 2022. It’s Target’s flagship brand with more than 2,500 products across the food department. They are made without artificial flavors and sweeteners, synthetic colors or high-fructose corn syrup. Good & Gather has a presence in all refrigerated dairy and it’s branded dairy’s biggest competition at Target. </div><div><br /></div><div>“It’s a brand that our guests can trust,” said Erica Thein, vice president, food and beverage owned brands at Target during a session on budget-conscious consumers at Groceryshop. “They taste great and have an accessible price point.” </div><div><br /></div><div>Does your brand offer these benefits? </div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.beneo.com/trends/food-for-the-senses?utm_source=newsletter&utm_medium=banner&utm_campaign=sensorial&utm_content=dailydoseofdairy" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_NltXs4xTFoC8xgfCyKTvW7ewep46mXDcQAZvjwTdc3NKU3yc3j5JCQBSlIRDIx52yqTLjKdroiUVHlwJMcRyIhcidTDLkUmcL9pOlZ0sG3m2fBsEKPQHXnbrPUR-Qlks_TEdjTXTfH5VAA8HPopFtIQhLnoOLHP5CMiDPYmkjJA5NAWV38dW8aqnliU/w640-h80/233208-Beneo-banners-Meringue-EN-728x90.jpg" width="640" /></a></div><br /><p><br /></p><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-63902119146961052532023-09-15T05:58:00.004-07:002023-09-15T05:58:46.467-07:00Asian Flavors are Gaining Momentum<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTtWCnU4QIErRVGNOa3OIRJeCf35uR9wpP8JkcJHvmwOWsL3zoP-rBikBYWln2RMQeodTqshLX-kxobW7ZSdFtZgQM4nE0Gv49PE_WJ657kL5_L6COuBfBjYijt4Q0skdEw3OGC3uk1KoM_XW2r_DdtgxZwGPeYydmqr1dvB2OTXy6dZzqDtm3QqlJ4k/s393/durian%20mavens.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="393" data-original-width="376" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTtWCnU4QIErRVGNOa3OIRJeCf35uR9wpP8JkcJHvmwOWsL3zoP-rBikBYWln2RMQeodTqshLX-kxobW7ZSdFtZgQM4nE0Gv49PE_WJ657kL5_L6COuBfBjYijt4Q0skdEw3OGC3uk1KoM_XW2r_DdtgxZwGPeYydmqr1dvB2OTXy6dZzqDtm3QqlJ4k/s320/durian%20mavens.jpg" width="306" /></a></div><p></p><p><span style="font-size: xx-small;">Photo source: Mavens Creamery </span></p><p>Just a decade ago, U.S. dairy foods innovators would have never thought about using Asian flavors in everything from milk beverages to ice cream to yogurt. Well, from all the reports and conversations I’ve been having, the time is now for Asian flavors to be in the mainstream dairy department, from coast to coast.</p><p>Remember, what’s starts in foodservice eventually makes it to retail. And in case you have not noticed, Asian flavors have been on the rise across all food and beverage categories, in all types of foodservice, from fine dining to independent cafes. Many start out on TikTok and get transformed into trendy menu items. How about commercializing some of these concepts and bringing them to retail? </p><p>Pastry Sous Chef Jane Bayle of Utah-based hospitality group Leave Room For Dessert Eateries, says this. “Asia has such a wide variety of fruit-flavored ice cream. I’d love to see that in the U.S! Ice cream can be a learning moment for kids, helping to teach about fruit varieties and expanding palates. By incorporating a fruit puree in ice cream, you’re also able to sneak in tons of vitamins and nutrients, while minimizing the amount of sugar used in the overall recipe.”</p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.doublehplastics.com/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp63O31ezqzOO4ZgvCQUDYYFChd2FiPBIKZWuJ0JcXlB9EOz_IsDuOBMhNKNG_rOg5PyvFTKb_I3v53xdOOEZkFaringBMF5YibwzkSlm4ISkFip08-2BINzq1vSjAdxWxBjoC1V3XtRv6DTQleatQYeFf5JO-NscUMovEHl9-08pF54UDz9Ko59_pFR8/w640-h80/DoubleH_webad.jpg" width="640" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcLjKaqWoSDoyLIxbpExSEwk_fmLzvmdpX83golUotBjeWiH6Mg3s_uadXotBfJLj1FWMck2abPH79EFUs0LgAEXeFMq-0rITsfpxGV0xJuxWuYN6pjVxukNxREdYRG-Hg-OGLvbSUqdzPo81VJYRoNcTbUCRyS4SE2bR18IU10HoUtdR8-Rf_reL0Ms/s383/ube%20coffee.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="383" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwcLjKaqWoSDoyLIxbpExSEwk_fmLzvmdpX83golUotBjeWiH6Mg3s_uadXotBfJLj1FWMck2abPH79EFUs0LgAEXeFMq-0rITsfpxGV0xJuxWuYN6pjVxukNxREdYRG-Hg-OGLvbSUqdzPo81VJYRoNcTbUCRyS4SE2bR18IU10HoUtdR8-Rf_reL0Ms/s320/ube%20coffee.jpg" width="215" /></a></div>She believes we will be seeing a lot more ube and red bean everywhere. <p></p><p>“Every time I introduce ube to someone, they end up loving it. Not only is the purple color very appealing, but the earthy, sweet aroma of ube is an excellent flavor to incorporate in pastries and ice creams. I also love red bean, though the name can make it a bit intimidating. Red bean is great because it’s packed with protein and is a little less sweet, so it works well in both sweet and savory recipes.”</p><p>Think red bean yogurt dip. And how about this awesome ube latte I had a few weeks ago at Wake ‘n Bacon in Chicago?</p><div>Ube is a purple yam originally from the Philippines. It has a vibrant purple color that is Instagram friendly, along with a sweet, slightly nutty, vanilla taste that goes perfectly with milk and coconut. In Filipino cuisine, it is often boiled and then mashed (skin and all) with sweetened condensed milk. In the U.S., it is showing up in ice cream and milky beverages.</div><div> </div><div>Let’s not forget Vietnamese coffee. It’s made with a coffee press, Vietnamese coffee beans (usually robusta), condensed milk and boiling water. The pressed bean process produces a beverage with a very high caffeine content. Think energy drink, especially if coupled with the protein and sugar of the condensed milk. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRDhXNJi5aOBdudihKS_KThO5kC41dExn_tq4gW9uW2WUWCe3nopT4xaRhuQIolYAaz_kX9XE29nQgby8mBTwcqYdezQcpbfSBCd9VkCzT01luxsrL2i9ayYSVPph-7T1yeZq9G8foi7hmxofsM_ctr62HW1mnuamlUvSYj_6CV2PmwdwouQJ0M7x5uk/s457/IMG_2649.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="329" data-original-width="457" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRDhXNJi5aOBdudihKS_KThO5kC41dExn_tq4gW9uW2WUWCe3nopT4xaRhuQIolYAaz_kX9XE29nQgby8mBTwcqYdezQcpbfSBCd9VkCzT01luxsrL2i9ayYSVPph-7T1yeZq9G8foi7hmxofsM_ctr62HW1mnuamlUvSYj_6CV2PmwdwouQJ0M7x5uk/s320/IMG_2649.jpg" width="320" /></a></div><div>Ice cream, as well as coffee- and tea-milk drinks are probably one of the best places for U.S. processors to start experimenting with Asian flavors and ingredients. Other flavors to consider include black sesame, chai, matcha green tea and taro.</div><div><br /></div><div>Bubble tea does not need to be limited to a beverage. Those chewy tapioca pearls can be used in yogurt, dairy desserts and ice cream. </div><div><br /></div><div>Then there’s durian, one of the most banned fruits from hotels—yes, you will be fined if you bring the fruit into a room in Asia—yet still widely popular throughout Asia. The oblong, spiky fruit has a pungent smell that is somewhere between gasoline and rotten eggs. The fruit, however, has a custard-like texture that pairs well with dairy…if you can handle the aroma. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNFdWxQ4miFIlnxxZQ6Vd1AfgLuUQdOhtgro3X_Ptn9S2Eqz0W3IoYXa_y6u1oDCJf5Yo3mm_mptXfSPD4uNNd3qKpRVAfPJtC2SoemG6Tb0nSuXtDufTkKKK0SBAclNVo9c0H9nV0SY7r966hwaEuJjuOLtrvm68-0v0e0y4zGewMoOjIOqg1X2g3z4/s1512/IMG_2765.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1482" data-original-width="1512" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNFdWxQ4miFIlnxxZQ6Vd1AfgLuUQdOhtgro3X_Ptn9S2Eqz0W3IoYXa_y6u1oDCJf5Yo3mm_mptXfSPD4uNNd3qKpRVAfPJtC2SoemG6Tb0nSuXtDufTkKKK0SBAclNVo9c0H9nV0SY7r966hwaEuJjuOLtrvm68-0v0e0y4zGewMoOjIOqg1X2g3z4/s320/IMG_2765.jpg" width="320" /></a></div><br /><div><div>Less than a year ago, select Costco stores in the San Francisco Bay Area began selling pints of Maven’s Durian Ice Cream. </div><div><br /></div><div>“I must say that ice cream, because it’s already blended with cream, sugar, milk, the taste is toned down. In terms of how strong it smells, how pungent, it’s maybe a five or six out of 10. But the fresh fruit when opened—that’s 20,” said Christine Nguyen, co-owner of Maven Creamery, with her sister Gwen. She was quoted a year ago in the SFGate. You can read the article <a href="https://www.sfgate.com/food/article/bay-area-costco-ice-cream-17438551.php" target="_blank">HERE</a>.</div></div><div><br /></div><div><div>“We’re very proud of this durian ice cream because if you look at the rest of the ingredients, it’s very, very simple: milk, sugar, cream and durian,” she told the SFGate.</div><div><br /></div><div>“There are just certain ingredients that are introduced being Vietnamese,” Gwen told the SFGate. “Fish sauce, that’s in our DNA. So durian fruit, I just have always known for it to be a part of a dessert or a fruit after we would have a meal. It is a delicacy fruit, though, and it’s very rich, so you probably wouldn’t want to have it every day.”</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFPmFDRmYwQK4ZKHQnJuSXSLeSBGL0lW9uOWlph4CCVpqC598gsZ8ZYI9GTMvDWK1eIt6LyedfqlLFj2XmmvigaBKt22p_J4sWenVRpNSemSNGywS7d6bAQJPzxjR350WAIB7ioWU8J5YKlHqZAW8heP-ETHqPbkv2kmjYNepTMAtw6wMRowTI1qYjfY/s557/IMG_2781.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="362" data-original-width="557" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFPmFDRmYwQK4ZKHQnJuSXSLeSBGL0lW9uOWlph4CCVpqC598gsZ8ZYI9GTMvDWK1eIt6LyedfqlLFj2XmmvigaBKt22p_J4sWenVRpNSemSNGywS7d6bAQJPzxjR350WAIB7ioWU8J5YKlHqZAW8heP-ETHqPbkv2kmjYNepTMAtw6wMRowTI1qYjfY/s320/IMG_2781.jpg" width="320" /></a></div>CNBC reported on September 13, 2023, that “Global demand for durians has soared 400% year-on-year, largely bolstered by a ‘craze’ for the fruit in China. Over the past two years, China imported $6 billion worth of durians, which accounts for 91% of the global demand.”</div></div><div><br /></div><div>Another unique Asian flavor profile comes from Bird’s nest, which is the nest of swiftlets, a type of bird that uses solidified saliva to make its nest. Those nests are harvested and consumed by humans as a delicacy with health benefits, something along the lines of a fountain of youth. </div><div><div><br /></div><div>Vinamilk in South Korea markets milk with Bird’s nest. Labels claim it contains vitamin K2, which helps to increase the potential of calcium binding to the bones, supporting the skeletal system. It also supports the immune system with vitamins A, D3 and selenium.</div><div><br /></div><div>It’s time to start innovating with these Asian flavors. Let’s be a leader not a copycat. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.doublehplastics.com/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp63O31ezqzOO4ZgvCQUDYYFChd2FiPBIKZWuJ0JcXlB9EOz_IsDuOBMhNKNG_rOg5PyvFTKb_I3v53xdOOEZkFaringBMF5YibwzkSlm4ISkFip08-2BINzq1vSjAdxWxBjoC1V3XtRv6DTQleatQYeFf5JO-NscUMovEHl9-08pF54UDz9Ko59_pFR8/w640-h80/DoubleH_webad.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-86707822577367172702023-09-08T06:39:00.002-07:002023-09-08T06:39:20.335-07:00Pizza Needs Real Cheese: Five Observations from Plant Based World North America<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikal0pJYLBIb0dhCstgZ-WIe2dMVumxN_lZqCM2HVJ-T5-pwX5P0spjrV8MMewXryR0je6kxyvlX2QrBo5Ey0yH_VQq1G7dt29yjAxz1j3jcSwRasR71cbL5sjuOy_hcKG2i_CMpPQvPKzQAc2-GrrSU7eL3rL4nuU3PUJqenAqXc0ty1jclVNSVSGMMg/s4032/IMG_3290.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikal0pJYLBIb0dhCstgZ-WIe2dMVumxN_lZqCM2HVJ-T5-pwX5P0spjrV8MMewXryR0je6kxyvlX2QrBo5Ey0yH_VQq1G7dt29yjAxz1j3jcSwRasR71cbL5sjuOy_hcKG2i_CMpPQvPKzQAc2-GrrSU7eL3rL4nuU3PUJqenAqXc0ty1jclVNSVSGMMg/w400-h300/IMG_3290.jpg" width="400" /></a></div><div>There’s only one thing better than a New York triangular pizza slice loaded with cupped pepperoni and lots of sprinkled on parm to absorb all the oil. That’s a Chicago crispy thin crust pizza cut into squares. </div><div><br /></div><div>That New York slice was thoroughly enjoyed Thursday afternoon, the first day of Plant Based World North America being held in Manhattan at the Javits Center. Here are five observations from the expo and educational sessions. </div><div><br /></div><div>1. As hungry as I was at 1:00pm, I was not going back for a second round of sampling on the show floor. The vegan cheesy pizza I tried reminded me of frozen Mama Celeste, which was popular in the 70s - 90s and featured carboard-like crust with bland tomato sauce and imitation mozzarella. A quick search for an original ingredient statement showed the three key ingredients in the imitation mozzarella were water, palm oil and potato starch, not much different than the base of many of the plant-based options on the expo floor. </div><div><br /></div><div>But I have to say, a number of the branded plant-based dairy and meat alternatives I sampled showed a major improvement in taste, texture and smell from last year. Accolades to Nourish LLC for its vegan Artisan Brie line and French Onion Spread. Very tasty products and I would buy them. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://thecornerbooth.com" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcD8Ex7mop_prc1-DTX5mP69hwK_xm3mqHGEhd0BkuC4ogm9FOaEHikkNlFLvvnqHcIxjQPIn68sCebTavVdzaFm83tjs7S0fxCh7qo-VxiciJSXJFalJGGHCd5nXchC07Tuhs7w5toA9qaoiGrK6RmYyOEAHmwJJHXuiUyXThJ4qdYQK3gqIR4GA13g/w640-h80/TheCornerBooth.gif" width="640" /></a></div><br /><div><br /></div><div><div>2. Taste was the consensus as the deciding factor to repurchase a plant-based product, according to research presented by Steve Markenson, vice president-research and insights, FMI. And guess what, lots of consumers like, even often prefer, the taste of dairy milk alternatives. </div><div><br /></div><div>Older consumers are more aware of other attributes and will often weigh them into the decision to try a plant-based product and then repurchase it. Price, nutrition and complicated ingredient statements all come into play. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_A1Yu6scbZOjWQdp7dDNavO_d7e5zliW-6nqICsnqYmWVm6LG1PdmUlycBFd2HSIFV3NLXdxq_Nd68BqEcQcrI4ZAvYPpaUM8nAkeWVELQgvvSathkkMw2wFmFZC6dcXQsCesLACrCH091mhZFC8A-fQQuW3edpeEbU_bv0X06W9oAXQLvmM3AqSj9PY/s3546/IMG_3236.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1929" data-original-width="3546" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_A1Yu6scbZOjWQdp7dDNavO_d7e5zliW-6nqICsnqYmWVm6LG1PdmUlycBFd2HSIFV3NLXdxq_Nd68BqEcQcrI4ZAvYPpaUM8nAkeWVELQgvvSathkkMw2wFmFZC6dcXQsCesLACrCH091mhZFC8A-fQQuW3edpeEbU_bv0X06W9oAXQLvmM3AqSj9PY/w400-h217/IMG_3236.jpg" width="400" /></a></div><div>3. But with Gen Z, taste and reviews on social media reign, as well as a brand’s stance on various issues. Gen Z was represented by Heidi Diaz, a marketing major at Western Connecticut State University. She was part of a panel discussion titled “The Next Generation: Decoding Gen Z’s Palate and Crafting Authentic Connection.” </div><div><br /></div><div>“Gen Z will not compromise on taste,” she said. And more often than not, Gen Z researches a new product on social media to see if it aligns with their values regarding sustainability, health and ethical sourcing. Diaz emphasized that it is paramount that brands be active on social media. “We are always connected,” she said. </div><div><br /></div><div>When it comes to taste, Gen Z also likes different flavors and foods from different cultures, according to Jennifer DiFrancesco, director of culinary innovation at Sodexo. She works closely with college foodservice programs. </div><div><br /></div><div>4. This is big. Sodexo has very aggressive plans with getting plant-based foods into the mouths of university students through both unlimited food hall dining and pay-for-what you take programs. With some entrees, plant-based protein is the default. If a student wants meat, they have to request it. </div><div><br /></div><div>In other instances, “We look at having equitable options,” said DiFrancesco. In other words, if a spicy crispy chicken sandwich is on the menu, a plant-based option is also there. </div><div><br /></div><div>While she did not mention pizza, I cannot help but guess that if you put a slice of the real deal next to one with plant-based cheese, visually, the real deal will win. And there’s no comparison in taste, yet!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67yPn4seeqa8-NLJjP1ypR4PD8k_3ZwpZn6qoFDcsJpdZg5ppfoSxQTQkYSDOY6IbaWkYL186Vcdn1WMKM4vzJNc0V7WzeSRFKzo5ia0lezgtvlaYEgR_5eTf-sX5tVyswSbFeEmioNRwSb-EKVAqsYReZZgrIVq5RcnMeh5K-Fl6Jw-2ygo5-c-W1wE/s2718/IMG_3297.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2718" data-original-width="2105" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67yPn4seeqa8-NLJjP1ypR4PD8k_3ZwpZn6qoFDcsJpdZg5ppfoSxQTQkYSDOY6IbaWkYL186Vcdn1WMKM4vzJNc0V7WzeSRFKzo5ia0lezgtvlaYEgR_5eTf-sX5tVyswSbFeEmioNRwSb-EKVAqsYReZZgrIVq5RcnMeh5K-Fl6Jw-2ygo5-c-W1wE/s320/IMG_3297.jpg" width="248" /></a></div><div>Sodexo also hosts pop-ups on campuses featuring plant-based foods. A recent one was for vegan (milk)shakes. </div><div>In April, Sodexo put numbers to its commitment to lead the movement toward plant-based dining. Currently, 36% of Sodexo campus’ menus are plant-based, and the company is committed to increasing that number to 50% by 2025. Note: Sodexo’s definition of plant-based is recipes that only use ingredients that come from plants, such as fruits, vegetables, whole grains, legumes and nuts. It can include honey and sugar. </div><div><br /></div><div>5. Here’s where it gets a little ugly. Nutrition, namely protein content, is not being addressed or communicated. In fact, I posed the question about complete protein to the panel. A member of the audience verbally charged at me and said the need for complete protein is a myth debunked 20 years ago (sure, by pseudo medicine!). </div><div><br /></div><div>Panelist DeAndra Forde, a nutritionist and graduate student at Drexel University, responded, “vegan and vegetarianism does not equate to good health.” </div><div><br /></div><div>Thanks DeAndra! In an online interview that you can read <a href="https://anythingyoucaneaticaneatvegan.home.blog/2019/02/11/deandra-forde-interview/" target="_blank">HERE</a>, she said, “Most natural sources of B12 (cobalamin) are found in animal sources--meats and dairy--so supplementation is very important. Inadequate amounts of B12 can lead to neuropathy.”</div><div><br /></div><div>“You can eat a bag of chips and be vegan, you can eat clean and also be vegan. But it’s about taking the next step to know what plant-based foods can come together and make a complete protein.”</div><div><br /></div><div><div>Panelist Rachel Sherman, project manager at the Drexel Food Lab at Drexel University, said that her department actively reaches out to students to access their food preferences. “They want less processed and more vegetable-forward meals,” she said. </div><div><br /></div><div>We all need to eat more fruits and vegetables. How about with some cheese? a glass of milk? a cup of yogurt? on a thin crust cut into squares! Just something to think about. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://thecornerbooth.com" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcD8Ex7mop_prc1-DTX5mP69hwK_xm3mqHGEhd0BkuC4ogm9FOaEHikkNlFLvvnqHcIxjQPIn68sCebTavVdzaFm83tjs7S0fxCh7qo-VxiciJSXJFalJGGHCd5nXchC07Tuhs7w5toA9qaoiGrK6RmYyOEAHmwJJHXuiUyXThJ4qdYQK3gqIR4GA13g/w640-h80/TheCornerBooth.gif" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-20116695672678252902023-09-01T07:39:00.010-07:002023-09-01T07:39:56.053-07:00An Opportunity to Formulate with Ube: It Complements Many of the Macro Food Trends Fueling Product Innovation<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5C5HfdSolGJM7Svwh1k5DE--nDP1TSYoWQfGnMUrr0HzLh4jETnj0GyBxmSN_eA2hJKfK3JPeYFUo1Sau8LXIXQ2AGh47oId-TOKU8UaOQPMi5h66Z5T0ieieS1diVaiJBXi1njVXeBdBiYH98BHPFZMvNGet58qGyvQIU1BwbaU9AdlcX6TRRJ98EQM/s383/ube%20coffee.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="383" data-original-width="257" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5C5HfdSolGJM7Svwh1k5DE--nDP1TSYoWQfGnMUrr0HzLh4jETnj0GyBxmSN_eA2hJKfK3JPeYFUo1Sau8LXIXQ2AGh47oId-TOKU8UaOQPMi5h66Z5T0ieieS1diVaiJBXi1njVXeBdBiYH98BHPFZMvNGet58qGyvQIU1BwbaU9AdlcX6TRRJ98EQM/w269-h400/ube%20coffee.jpg" width="269" /></a></div><p></p><p>Let’s start with ube, a purple yam originally from the Philippines. It has a vibrant purple color that is Instagram friendly, along with a sweet, slightly nutty, vanilla taste that goes perfectly with milk and coconut. In Filipino cuisine, it is often boiled and then mashed (skin and all) with sweetened condensed milk. In the U.S., it is showing up in ice cream and milky beverages, such as this iced coffee from Wake ‘n Bacon in Chicago. It’s called the Purple Haze and is a combination of the breakfast joint’s ube coconut milk concoction mixed with coffee and whole milk. And, it’s delish! Wake ‘n Bacon also makes pancakes and cheesecake featuring ube. </p><p>Ube fits into many of the macro trends discussed below. Its naturally sweet taste enables the elimination or reduction of added sweetener to many applications, in particular dairy foods. Its nutritional profile resembles the sweet potato, as it is high in healthy carbs, vitamins and fiber. The purple color screams anthocyanins, powerful plant-based antioxidants associated with helping reduce blood pressure and inflammation and protect against cancer and type 2 diabetes.</p><p>Ube may just be the next superfood and the dairy industry needs to jump on this opportunity. It complements many of the macro food trends fueling product innovation, as identified by Barb Stuckey, chief innovation and marketing officer at Mattson, during a webinar on August 31, 2023, hosted by the International Dairy Deli Bakery Association (IDDBA). Here they are:</p><p><b>1. Sugar is Going Down. </b></p><p>“Everyone is watching their sugar intake,” said Stuckey. “Sugar reduction is a trend that is here to stay. It’s a big business.” </p><p>Americans consume, on average, almost 152 pounds of sugar each year, according to the U.S. Department of Health and Human Services. </p><p>“That’s more than many people weigh,” said Stuckey. </p><p>The added-sugar intake story is even more grim for children. And this presents an amazing opportunity for dairy processors to get added sugar out of kids’ favorite dairy foods, such as flavored milk and yogurt. </p><p>“U.S. children consume 66 grams of added sugar per day, on average,” said Stuckey. “That is about 53 pounds, or the equivalent of a bathtub of sugar per year.” </p><p>Mintel estimates the low-sugar market could be adding an additional $36 billion in the next two to three years across food and beverage.</p><p><span style="color: #ff00fe;">Ube adds natural sweetness to dairy foods. Use lactase to break down lactose into its sweeter components, and then, with the help of ube, a no-added-sugar claim may be possible on everything from ready-to-drink lattes to yogurt. And kids love that purple color. </span></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.chr-hansen.com/en/food-cultures-and-enzymes/fresh-dairy/cards/collection-cards/yoflex?utm_source=berry&utm_medium=web&utm_campaign=Yoflex&utm_id=Yoflex&utm_term=August2023" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="375" data-original-width="3033" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5c_7ZdrIKfov6rBgh1vo1SOyMX9Lt6ToLXD_vCmAdTB7DU06gd_Tmns-XIorzR4tybtJpS16twcXekvVkvR8gzvG2Lg5weEaL9H20X-hSUty9icAlOKf1boEouug2G4IvCgK-JPPkDet556ypH9XwR4g2w_834TGZph_v-fTMEkUfxnUf6bDZFGy-j4/w640-h80/Yoflex%20cost%20reduction_banner_3033x375.png" width="640" /></a></div><br /><p><b>2. Plant Based: It’s a Marathon, Not a Sprint.</b></p><p>Despite the consumer backlash to fake meat, plant-based foods are not going away. Mattson insights have identified plant-based cheeses and spreads as a growing opportunity as technology improves. Convenient, prepared foods are also attractive to shoppers. </p><p>“It’s not just brands that are mission based playing in this space, it’s big companies, too,” said Stuckey. </p><p><span style="color: #ff00fe;">Ube is a plant. Enough said. </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHd4wFXN4MW99ecboNBnQEAw_2jGC_8BcyZh2vFz3_nrKxWeBL5iyDAYtTEC3pyPfWLb8EHq044e1pggf3PR-yKb-fu-A0SLu0yYA7BDEK3TnWP6ni6T1BbmiieRqKQcBPuZeLFcmDnEvnBz5DyPzeKubmarC7LcFHxeRwEnftITUG5LmJeynslwwi8w/s457/IMG_2259%20(002).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="361" data-original-width="457" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHd4wFXN4MW99ecboNBnQEAw_2jGC_8BcyZh2vFz3_nrKxWeBL5iyDAYtTEC3pyPfWLb8EHq044e1pggf3PR-yKb-fu-A0SLu0yYA7BDEK3TnWP6ni6T1BbmiieRqKQcBPuZeLFcmDnEvnBz5DyPzeKubmarC7LcFHxeRwEnftITUG5LmJeynslwwi8w/w400-h316/IMG_2259%20(002).jpg" width="400" /></a></div><b>3. Vegetable-Forward Eating.</b><p></p><p>This macro trend is all about eating plants as plants. What makes plants taste better? Dairy!</p><p>“Celebrating the plant itself,” said Stuckey. “The color, the beauty, the texture of vegetables and legumes.” </p><p><span style="color: #ff00fe;">Ube wins in the color department. </span></p><p><b>4. Global Flavors of the Moment.</b></p><p>Ube puts a stamp in your culinary passport for the Philippines . </p><p>5. Consumers Don’t Want to Cook. They Want to Assemble. </p><p><span style="color: #ff00fe;">Ube-based butter spreads, sour cream or cream cheese are a great way to garnish. </span></p><p><b>6. Functional Food Drivers.</b></p><p>Gen Z became aware of the connection between health and food at a much younger age than previous generations thanks to COVID. </p><p>“They are the only modern generation impacted so intensely by a health scare as youths,” said Stuckey. “They see food as health, with mental health just as important as physical health. They look for functionality from everything they eat and drink. Gen Z consumers spend a greater percentage (20%) of their money on food than previous generations at the same age.” </p><p><span style="color: #ff00fe;">Ube has a healthful halo.</span></p><p><b>7. Sustainability and Mission Driven. </b></p><p>Gen Z grew up as climate change has grown. Their world has never been without extreme weather, said Stuckey. </p><p><span style="color: #ff00fe;">Ube farming is one of the most profitable agricultural activities that is enjoyed by many, especially in Central to Northern Luzon and Bohol. It’s easy to plant and grow. </span></p><p><span style="color: #ff00fe;">Ube production could be the Philippines’ next big agribusiness, according to the Nov. 9, 2022, issue of Agriculture. There are government-led programs to help local farmers improve the quality of their crops, including biofortification methods to further increase nutritional quality. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9O8LVBvwTqC1IO_JSIAJ-zlkOKIxnhVQ9x_2QP0Uyb9eJAeFcWqho7zqkouxU4yFiIdAXPCdrrhbL_uIhl-XTXScq47AL0QnmUREl8ZGoHbhAC4bNolkTa81NaRn5NbXP0c2Dy_p5UlxjBVgGwaU63JOiKeDjYrw2ltFFXOKZrByedbkhBBjeH2xUfc/s357/DD%201%2016%20ramar%20ube%20bliss.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="222" data-original-width="357" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9O8LVBvwTqC1IO_JSIAJ-zlkOKIxnhVQ9x_2QP0Uyb9eJAeFcWqho7zqkouxU4yFiIdAXPCdrrhbL_uIhl-XTXScq47AL0QnmUREl8ZGoHbhAC4bNolkTa81NaRn5NbXP0c2Dy_p5UlxjBVgGwaU63JOiKeDjYrw2ltFFXOKZrByedbkhBBjeH2xUfc/w400-h249/DD%201%2016%20ramar%20ube%20bliss.jpg" width="400" /></a></div><div><b>8. Artificial Intelligence.</b></div><div><br /></div><div>“AI will learn consumers’ food preferences and guide them to undiscovered experiences,” said Stuckey. </div><div><br /></div><div>Stuckey emphasized how most of us are using AI without even knowing it.</div><div><br /></div><div><span style="color: #ff00fe;">Just ask Google, Bing or ChatGPT about ube. (How do you think I found out the info stated above?)</span></div><div><br /></div><div><b>9. Help Consumers Fight Food Waste.</b></div><div><br /></div><div>According to Mattson proprietary research, 99% of consumers (70% extremely and 29% somewhat) see food waste as an issue. The challenge is that most consumers think they are doing their part to fight waste, when in fact they are the biggest contributor. </div><div><br /></div><div><span style="color: #ff00fe;">The entire ube may be consumed. There’s no waste. </span></div><div><span style="color: #ff00fe;"><br /></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObmLVOS5ynmWxLbnKgf75S7ARc_rYThaGPqd1YvDSnupYeBSZ-kJ0cRwjS-G6y1AL4vKK9u03AUt-s2qOJi7eQMIHCXkiholwTdz4zYjpWlYHlgA90_b2xmGn6qZ3m3TncbNprORXJjVMCdRN6azKHP5k1rp5ifjgTg3Hqr2tWKHc9G_k-c29Y7YwQMs/s777/IMG_3171%20(002).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="412" data-original-width="777" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObmLVOS5ynmWxLbnKgf75S7ARc_rYThaGPqd1YvDSnupYeBSZ-kJ0cRwjS-G6y1AL4vKK9u03AUt-s2qOJi7eQMIHCXkiholwTdz4zYjpWlYHlgA90_b2xmGn6qZ3m3TncbNprORXJjVMCdRN6azKHP5k1rp5ifjgTg3Hqr2tWKHc9G_k-c29Y7YwQMs/w640-h340/IMG_3171%20(002).jpg" width="640" /></a></div><br /><div><br /></div><div><div><b>10. Embrace the Future Supply Chain. </b></div><div><br /></div><div>While precision fermentation, cultivated animal proteins, vertical farming and robotic supermarkets may not be mainstream for another decade or two, they are part of our future. </div><div><br /></div><div><span style="color: #ff00fe;">Ube will be part of our future, too. Dairy processors have an opportunity to take it mainstream. TikTok has already educated viewers about using Trader Joe’s Ube Spread in plain yogurt.</span></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwWYMCn0EIFmWN_4DK362HJu2Qdi9xVCq3OWWVfz6hWwui2_utwYyPegBWB1j_k_ckIh6Pzt3_1MhcPz_cgY00fXzYFqtYaL1KKYJ401PTlabwoVXuCsaiucahNyk73vUt3A9YW6sEU6WSNqOndWrTp1rYgPXPi11Y1J5XUGufwmAYnfkVJl-36D4wHk/s442/trader-joes-ube-spread-b8a6356402b94190974524881d8459d1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="442" data-original-width="337" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwWYMCn0EIFmWN_4DK362HJu2Qdi9xVCq3OWWVfz6hWwui2_utwYyPegBWB1j_k_ckIh6Pzt3_1MhcPz_cgY00fXzYFqtYaL1KKYJ401PTlabwoVXuCsaiucahNyk73vUt3A9YW6sEU6WSNqOndWrTp1rYgPXPi11Y1J5XUGufwmAYnfkVJl-36D4wHk/s320/trader-joes-ube-spread-b8a6356402b94190974524881d8459d1.jpg" width="244" /></a></div><div><b>Real California Milk Excelerator Finalists Target these Macro Trends</b></div><div><br /></div><div>The California Milk Advisory Board (CMAB), in partnership with innovation advisory VentureFuel, recently selected the eight finalists to participate in the 5th Real California Milk Excelerator competition. This will be my fifth year judging and I cannot wait to hear their pitches! </div><div><br /></div><div>“We continue to see themes of global flavors and ingredients, a focus on sustainable sourcing and packaging, and products that go deep on the functional benefits inherent in dairy to address specific consumer needs from protein to gut health,” says John Talbot, CEO of the CMAB.</div><div><br /></div><div>These themes complements Mattson’s macro trends. </div><div><br /></div><div>The Excelerator helps identify, curate and accelerate the very best dairy-based products that introduce novel benefits and drive use of California milk and dairy in formulations. This year’s Open Innovation theme attracted dozens of applications from five countries, all with a goal of securing a spot as one of this year’s participants in the three-month program that provides access to non-dilutive funding, mentors, investors and buyers, and the California Milk Advisory Board’s specialized network of resources. The cohort represents themes of global flavors, functional benefits and sustainability from upcycling byproducts of dairy production to packaging from renewable sources. All concepts are made with at least 50% real dairy.</div><div><br /></div><div>The eight members of the 2023 Real California Milk Excelerator cohort and their products are: </div><div><br /></div><div><ul style="text-align: left;"><li>Arbo’s Queso Dip (Memphis, Tenn.) – Gluten-free, keto-friendly queso-style cheese dips for retail.</li><li>The Empanada Shop (Redondo Beach, Calif.) – Empanadas combining golden, flaky crust, creamy, melted cheese and a fusion of Latin American tradition and California flavors for retail and foodservice.</li><li>New Alchemy Distilling (El Doradao Hills, Calif.) – A distillery making Spilt clarified milk punch cocktails in a can made with natural ingredients, zero stabilizers and upcycled whey from cheesemaking. </li><li>Amazing Ice Cream (Stockton, Calif.) – Cookie Wild cookie wafer ice cream bar novelties enrobed in chocolate to stay crunchy.</li><li>Noorysha Yo-Gut (Los Angeles, Calif.) – Specialty probiotic dairy product designed to support gut health.</li><li>Petit Pot (Emeryville, Calif.) – French-style dairy desserts in paper-based cups made with more than 80% stainable/renewable fiber. </li><li>Shakewell (Garden Grove, Calif.) – Fresh high-protein drink made with five ingredients, including upcycled whey. </li><li>WonderCow Nutrition (Valencia, Calif.) – All-natural bovine colostrum powder supplement that promotes immunity, muscle recovery and gut health. </li></ul></div><div><br /></div><div>“The Open Innovation theme is exciting because of the variety of applications we received, and the myriad of ways startups and established brands are innovating with real milk and dairy ingredients,” says Talbot. “Each member of the cohort brings something new and exciting to the marketplace and we’re looking forward to supporting their journey and ultimately seeing these products in the market with the Real California Milk seal.” </div><div><br /></div><div>With real dairy’s versatility of benefits and functionality, from nutrition and flavor to texture and chemical composition, this open approach encourages innovation across product categories, all leveraging the versatility of the California dairy ecosystem.</div><div><br /></div><div>“The Real California Milk Excelerator is a testament to the dairy community’s commitment to forging novel connections with consumers and unexplored markets,” says Fred Schonenberg, founder and CEO of VentureFuel. “We’ve seen incredible displays of innovation and ingenuity from participants over the past four years, and our 2023 cohort continues to underscore the boundless possibilities within the dairy sector.”</div><div><br /></div><div>Over the past four years, the Real California Milk Excelerator has worked with more than 45 startups across numerous categories including food, beverage, direct-to-consumer platforms, textiles and personal care. Representing nearly 40% of states across the U.S., program alumni have gone from idea to distribution with organizations such as UNFI and KeHE; and many can now be found on the shelves of retailers like Walmart, Safeway, Kroger, Amazon and Whole Foods.</div><div><br /></div><div>Details about the 2023 cohort, mentors and the final pitch event are available <a href="https://info.venturefuel.net/rcmexcelerator" target="_blank">HERE</a>. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.chr-hansen.com/en/food-cultures-and-enzymes/fresh-dairy/cards/collection-cards/yoflex?utm_source=berry&utm_medium=web&utm_campaign=Yoflex&utm_id=Yoflex&utm_term=August2023" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="375" data-original-width="3033" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5c_7ZdrIKfov6rBgh1vo1SOyMX9Lt6ToLXD_vCmAdTB7DU06gd_Tmns-XIorzR4tybtJpS16twcXekvVkvR8gzvG2Lg5weEaL9H20X-hSUty9icAlOKf1boEouug2G4IvCgK-JPPkDet556ypH9XwR4g2w_834TGZph_v-fTMEkUfxnUf6bDZFGy-j4/w640-h80/Yoflex%20cost%20reduction_banner_3033x375.png" width="640" /></a></div><br /><div><br /></div><br /><p><br /></p><div><br /></div><div><br /></div><div><br /></div><p> </p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0tag:blogger.com,1999:blog-2361918241132863364.post-16934519415711775052023-08-25T06:11:00.001-07:002023-08-25T06:17:58.355-07:00Keto Lives On: How Dairy Processors Can Capitalize on this Dietary Lifestyle <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5W8qF_EZi_gOgNk82BsXTk8PL4YZH7oq-NhCaV25C9XljpqdxDShKSHkZmdxMTttkrbmfDhDjNpH4Vl3Cq0vBkQssY2sxz2z9U8NbiIuqdazNR7-iShacJ_clJqMzCuf3fIMDZhvfXM2lPYOgRu3eF_fIIQldFMEzdKkfW1Ri2SlkHkJ3dve_CxfT2o/s350/DD%2010%2024%20keto%20ratio%20dome.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="317" data-original-width="350" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5W8qF_EZi_gOgNk82BsXTk8PL4YZH7oq-NhCaV25C9XljpqdxDShKSHkZmdxMTttkrbmfDhDjNpH4Vl3Cq0vBkQssY2sxz2z9U8NbiIuqdazNR7-iShacJ_clJqMzCuf3fIMDZhvfXM2lPYOgRu3eF_fIIQldFMEzdKkfW1Ri2SlkHkJ3dve_CxfT2o/w400-h363/DD%2010%2024%20keto%20ratio%20dome.jpg" width="400" /></a></div><p></p><p><i><span style="font-size: large;">Today’s blog has an accompanying 10-minute presentation that may be viewed <a href="https://youtu.be/U2ubGUxOFdM" target="_blank">HERE</a>.</span></i></p><p><br /></p><p><br /></p><p>Keto is the most popular type of diet in America these days, with 47 out of 50 states searching for terms related to it more than any other diet, according to data compiled by FitnessVolt. The Mediterranean diet and paleo diet rank second and third, respectively.</p><p>FitnessVolt analyzed numerous search terms related to various popular diets across every U.S. state to establish the nutrition plans that Americans are most interested in. Keto is number one. </p><p>The keto diet replaces a large portion of carbohydrates with fats and proteins, with fats making up most of the diet. The benefit here is that you cut back on a lot of empty carbs, such as sugar and refined grains. This is one of the appeals of the word keto on food and beverage packaging. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.parkerfoodgroup.com/aboutus" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXF9gclvpsRjGqulMlbra8_H0aLkMzig5Yjwd1yX0Ihleplwg1XeC-JTuAzEsyFoOswFqYRogYIz3iBv0VV-shHShbLR6oxq4tJQSnIxvB-iBA2n2fXuCq8oAajar0mcPkNt8ENLIvN0F7_2FTw-6i-zuX5ObSXPot0tDWpbTSY9zP1QlwtYD2PeolvA/w640-h80/parker%20inclusions%20ad.jpg" width="640" /></a></div><br /><div><br /></div><div><div>Dairy foods are well poised to play in the keto space, as they are naturally a source of fat and high-quality protein, and relatively low in sugars. Lactose, milk’s inherent sugar, can easily be eliminated through ultra filtration, or put to work to offer nominal sweetness through the addition of lactase. </div><div><br /></div><div>Formulators of keto foods are getting creative with ingredient technology to add color, crunch, flavor, texture and possibly even more fat and protein through the use of inclusions. With dairy foods, those bits and pieces provide excitement to milk’s whiteness. Think cottage cheese, dips, ice cream, yogurt and even cheese snacks and spreads. </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9GFy75C005PgQqzBzSp02oJzMZgd__9hmiE0T9UGJwYL7mLJM58IrXLecYQBH7ZbMplfadk2JwK-OpqfAnur_oEtR20cnMWKqZ7m4gcYudPIbR5SXlbqUm5rcsQMj1XaZKRomNdzfkubzvx5dJcTUVUBKVem-SteK9edPIYg8EJPSwzyQ4vbPhFlQQg/s434/halo%20email.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="434" data-original-width="357" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9GFy75C005PgQqzBzSp02oJzMZgd__9hmiE0T9UGJwYL7mLJM58IrXLecYQBH7ZbMplfadk2JwK-OpqfAnur_oEtR20cnMWKqZ7m4gcYudPIbR5SXlbqUm5rcsQMj1XaZKRomNdzfkubzvx5dJcTUVUBKVem-SteK9edPIYg8EJPSwzyQ4vbPhFlQQg/s320/halo%20email.jpg" width="263" /></a></div><br /><div><div>Mainstreaming of a high-fat, moderate-protein and very-low-carbohydrate diet started around 2018 after a number of celebrities endorsed this weight-loss plan. This eating regimen is one of many that today’s consumers follow, according to the International Food Information Council’s (IFIC) 2023 Food & Health Survey, which showed that the number of Americans following a diet or eating pattern in the past year jumped to 52%, from 39% in 2021 and 38% in 2019. The most common dietary lifestyles according to IFIC are high protein (18%), mindful eating (17%), calorie counting (12%) and clean eating (12%). One might argue that keto, an unregulated marketing term, is suggestive of high protein and mindful eating. </div><div><br /></div><div>Today keto (4%) is more popular than vegetarianism (1%) and vegan (1%), according to the 2023 IFIC survey. It’s no wonder why so many new products position themselves as keto or keto friendly. Just like vegetarian and vegan claims attract everyday consumers, the term keto on a package lures in shoppers who are looking to cut back on carbohydrates, specifically added sugars. </div></div><div><br /></div><div><div>Most marketers never imagined back in 2018 that the term would still be used on product packaging in 2023. Not only is it being used, its use is growing. Why? Here’s my theory. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1-1D4JqsqBarwJ71HkxCKCF-3j2OlkOYXf-IzGCeWWRPLnue1BmSw3htTHaNvdLZ9cf5NG4hmHd59MkIZjO2Ikk_TGrk6rLpo-_tEChnqQ8I2Hhgt-OxAgomjyEZs1pIkE_fCX4ZbQldj9veFjzbDdS-4q8ev485iESyvKc1mmUmu96LBzipe_wXVbs/s463/halo%20pops%20blog.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="463" data-original-width="347" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1-1D4JqsqBarwJ71HkxCKCF-3j2OlkOYXf-IzGCeWWRPLnue1BmSw3htTHaNvdLZ9cf5NG4hmHd59MkIZjO2Ikk_TGrk6rLpo-_tEChnqQ8I2Hhgt-OxAgomjyEZs1pIkE_fCX4ZbQldj9veFjzbDdS-4q8ev485iESyvKc1mmUmu96LBzipe_wXVbs/s320/halo%20pops%20blog.jpg" width="240" /></a></div><div>Claims such as high protein and low carb are legally defined. High-protein claims can be tricky, as protein quality is factored into the calculation. Low carb, too, is tricky business, as some keto shoppers are good with fiber carbs and inherent sugars. </div><div><br /></div><div>And lastly, while keto is suggestive of a high-fat food, really, be serious, few will be drawn to such a label claim. While high fat is what keto is all about, it is doubtful that many would want to load up their cart with foods making this claim. </div><div><br /></div><div>The word keto is an innocent suggestion of all of these claims and more. It’s a positive spin on a food item that makes one feel like it’s a smart choice. </div><div><br /></div><div>It is important to differentiate between keto and keto friendly, even though neither term is legally defined. Most keto dietary plans suggest a daily intake of less than 30 grams of net carbohydrates. Net carbohydrates, which is also not legally defined, refers to carbohydrates that the body digests and includes sugars naturally found in everything from fruit to milk, as well as caloric carbohydrates, such as wheat flour, oatmeal and other grains. To calculate the net carbs in a food, fiber and sugar alcohol content is subtracted from the total carbohydrate content. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglc8qF-c-raEWRaaW8Y_XI5DvHdXnRfMmIANKRic6UwNsX5gVF0_ZqxDHJ-GGIbYxJdR-_qjf9vdA5ogkAhX400hq2fP4x6tJVDVIjKyLs0gLChfJCHvMl9A8a7kfgQ1y3_r9t3NR-fjiTj5mBPzpcMBFbUi7pTcSWWvs_Tp3gh2qtylqa1l4xv9_PbZg/s462/atkins%20shake%20blog.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="462" data-original-width="357" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglc8qF-c-raEWRaaW8Y_XI5DvHdXnRfMmIANKRic6UwNsX5gVF0_ZqxDHJ-GGIbYxJdR-_qjf9vdA5ogkAhX400hq2fP4x6tJVDVIjKyLs0gLChfJCHvMl9A8a7kfgQ1y3_r9t3NR-fjiTj5mBPzpcMBFbUi7pTcSWWvs_Tp3gh2qtylqa1l4xv9_PbZg/s320/atkins%20shake%20blog.jpg" width="247" /></a></div><div>The keto weight-loss regimen emphasizes a diet that is about 70% fat, 20% protein, and 5% each simple carbohydrates and non-starchy vegetables. Foods labeled as keto tend to have such a composition. By eating only foods with these nutrient ratios, you are supposedly getting the fat you need to get thin through a process known as ketosis. </div><div><br /></div><div>Ketosis is when the body burns fat instead of carbohydrates for energy. The liver converts fat into fatty acids and ketone bodies, with the latter traveling to the brain and fueling the body, the traditional role of glucose obtained from carbohydrates. Burning ketones in place of glucose is associated with weight loss, reduced inflammation, sustained energy and more. Unlike other dietary lifestyles, the keto diet is not a long-term approach to eating since it does not provide the body with adequate, balanced nutrition. But keto-labeled foods do help you keep carbohydrates at bay. </div><div><br /></div><div>Remember, keto friendly is not the same as keto. Keto friendly is typically more of a low-carbohydrate food. It can be consumed if you are following a keto diet without fear of surpassing that maximum of 30 grams of net carbs per day. </div><div><br /></div><div>To make keto and keto-friendly foods, you must eliminate most grains, fruits, sugars and starchy ingredients. Many dairy foods are well poised to play in this space. </div><div><br /></div><div>And how do you add color, crunch, flavor, texture and possibly even more fat and protein? Through inclusions. Nuts, for example, are a source of fat and protein. Fabricated flavored pieces can provide excitement to keto-friendly dairy foods when naturally sweetened with carb-free allulose, monkfruit or stevia. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.parkerfoodgroup.com/aboutus" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="90" data-original-width="728" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY-BaZYV5qGgyuJqIJK4tI0WIcwZRA0LMLklZJlCNn9B9LR2MOnUk-o90L636JL29JmjH4Ch58MjXfflTURxeqg67_cZX96zGSo2s8_HcNhmq9b4f6ZmoS7Fn40dh1JfMmhqRV3n7nheFDP7AiOwsgwrDz1K2P-ny80c5IqOjTx-VYyvaSIuu4UMjYTo/w640-h80/parker%20ad.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Donna Berryhttp://www.blogger.com/profile/01320963576934525567noreply@blogger.com0