Added Sugars in Dairy Foods

Sugar content declarations have long been a sore spot for dairy foods marketers because of milk’s inherent lactose content, as a single 8-fluid-ounce glass of 2% reduced-fat milk inherently contains 11 grams of sugar. Here’s the good news. One of FDA’s proposed updates to the Nutrition Facts is the addition of an “added sugars” line. If this gets approved, a glass of milk will look more appealing to sugar calorie counters…as it contains zero added sugars.

When it comes to other dairy foods, such as flavored milk, flavored yogurt and ice cream, this proposed update presents an opportunity to reformulate to lower added sugars. It’s being done and there are many ingredient technology opportunities available to assist. More on this later in the blog.

First…in case you missed what went down in Washington, D.C., on Thursday, February 27th, simply, FDA has proposed new changes to food package labels in efforts to make them easier to understand. This is the first major update in 20 years. Under the proposed changes, serving sizes will be made easier to understand. Calories will also be featured more prominently and, for the first time, added sugars will be included.

An excellent concise explanation of the proposed changes can be read in Food Business News HERE.

Here's the old look:

Here's the new proposed look. There's time for comments and changes:

If you care to read the more lengthy communication from FDA regarding the proposed changes, link HERE.


And for some consumer press reporting, link to these following sources:
ABC News, CBS News, New York Times, USA Today and Yahoo News.

How do you lower added sugars?
All I am going to address right now is that somewhat controversial “added sugars” line.

As the primary shopper in a household with a diabetic, and with many diabetics in our extended family, all sugars, but particularly added sugars, are often a deciding factor with many food purchases. My family embraces alternative sweeteners, both those recognized as artificial and those considered natural. The proposed label change will definitely impact my purchase decisions.

If you missed the recent Dairy Trends Overview published in IDFA’s SmartBrief on Wednesday, February 26th, you can access it HERE.

The report included this statement:

Lowering added sugars in also trending in the dairy category. This is accomplished by optimizing sweetness through the use of alternative sweeteners, sometimes in conjunction with natural flavors.

What are alternative sweeteners? I define an alternative sweetener as anything that contributes the taste of sweet but has less than four calories per gram, which is what you get with sugar and its relatives. This list includes everything from aspartame to sucralose and chicory root to stevia.

Here’s a product just rolling out that speaks to the “less added sugar” platform of better-for-you dairy foods.



Recently acquired by Dannon, YoCrunch extends its Yopa! brand with Light Plus Fiber & Protein Greek Yogurt with 9 Whole Grain Granola. Hitting store shelves this coming week, this product is all about less sugar, fewer calories and more protein.

Check out this infographic for nutritionals.

How does this product achieve these sugar and calorie reductions? Some of the responsible ingredients are: acesulfame potassium, chicory root, soluble corn fiber and sucralose.



In case you were unaware of some other dairy foods that are all about lower adder sugars, check these out.

Dean’s TruMoo brand’s initial mission has always been about lowering added sugars. At the beginning of 2013, the brand’s new retail chocolate milk debuted with 35% less total sugar than the leading chocolate milk competitor. It also has 40% less sugar than its previous formula. One 8-ounce serving of TruMoo chocolate milk contains just 30 more calories than plain low-fat white milk. Like regular milk, TruMoo provides eight essential nutrients: calcium, protein, vitamins A, D and B12, riboflavin, phosphorus and potassium.

This product is just hitting the marketplace. fairlife LLC introduces a high nutrition milk that will raise consumer interest for better-tasting, more nutritious milk products. Introduced to the Minneapolis and Denver regions in early February, “fairlife purely nutritious milk” has 50% more natural protein and calcium and half the sugars of ordinary milk, all while being delicious real milk, with no protein powders. It is also lactose free.  The new line of milk, which comes in three varieties, is produced by cold-pressing farm-fresh milk through soft filters to concentrate desired nutrients such as protein and calcium while separating out the fats and sugars.

The three varieties and their nutritional profile (per 8-fluid-ounce serving) are:

• Skim white milk: 80 calories, 0 grams fat, 6 grams sugar and 13 grams protein
• 2% white milk: 120 calories, 4.5 grams fat, 6 grams sugar and 13 grams protein
• 2% chocolate milk: 140 calories, 4.5 grams fat, 12 grams sugar and 13 grams protein 

Chobani gets it, too. Have you heard about the 100-calorie cup? Chobani’s Simply 100 Greek Yogurt is a 100-calorie authentic strained Greek Yogurt made with only natural ingredients. The product comes in six flavors: Black Cherry, Blueberry, Peach, Pineapple, Strawberry and Vanilla.

To keep calories at 100, the yogurt is sweetened with chicory root fiber, evaporated cane juice, monk fruit extract and stevia leaf extract.

Graeter’s is launching its first significant new product expansion in the ice cream manufacturer’s 144-year history with the introduction of A Little Less Indulgent ice cream. According to the company, the “A Little Less Indulgent” line stands apart from other reduced-sugar ice cream varieties thanks to the sweetness provided by a natural sugar substitute made from monk fruit extract. The sweetener is 150 times sweeter than regular sugar and releases slowly into the body, so blood sugar will not spike.

The new line has 50% less sugar and also has roughly 25% less fat and 25% fewer calories than Graeter’s regular ice cream, making it just a little less indulgent while retaining all the flavor of Graeter’s traditional ice cream, according to the company.

The dairy foods industry has the tools to create delicious products with fewer added sugars. Let’s show the rest of the food industry we can do it!

Ice Cream Insight: What Will Be Scooped This Season

Many Daily Dose of Dairy subscribers live in U.S. regions that are experiencing one of the harshest winters since the turn-of-the-century. At my home base of Chicago, we had a glimpse of spring on Wednesday, with temperatures reaching 50 degrees F. That evening, I fired up the grill for dinner (so did many neighbors) and we had ice cream for dessert….a treat that’s not been craved the past few chilly months. For some reason, hot cocoa and warm cookies have been a bit more appealing. (I shared the many samples I have received the past few months with my neighbors, many of whom were actually wearing shorts! They say THANK YOU!))

Even though the temperatures are once again near freezing and more snow is in the forecast, that brief warm-up provided a glimpse to how intense this summer is going to be. No longer will we take warmth and sunshine for granted. Every minute is to be savored. And ice cream is a very important part of summer-time fun.

In January I blogged on “Ice Cream Trends 2014.” You can view this blog HERE.

My predictions have been republished in dairy magazines around the world and I have received much feedback from ice cream entrepreneurs who want to share their soon-to-be released innovations that support my predictions. Many are still embargoed, so stay tuned. Some are showcased in this blog. 

This blog builds on my predictions made in January. Those predictions are supported by a number of recent product introductions.

#1. I think chocolate ice cream lovers have grown tired of all the salty caramel variations that had stolen freezer space this past year. They must have created some secret online petitions to get ice cream marketers to once again put chocolate on the menu because chocolate is once again in the spotlight. 

I previously predicted that chocolate in ice cream should be premium, fanciful and even fairly traded. This should be called out on product labels. And combining chocolate ingredients will become increasingly popular.

Some of the same is true for plain old vanilla, which is my favorite. As with all flavors used in ice cream, in this day and age of clean-label formulating, it is best to use natural flavors, especially vanilla. When you can identify the source of vanilla, call it out on the package.

This is exactly what you get with Choctál, a line of indulgent, ultra-premium ice creams made with the world’s finest single-origin, sustainably sourced vanilla and chocolate ingredients. Choctál ice cream products are made using chocolates and vanillas grown around the world, allowing consumers to experience unique and distinct flavor profiles. Much like how estate-grown wines vary greatly depending on the characteristics of the different climates and soils that they grow in, the same is true of chocolates and vanillas grown in different countries.

Each of the eight flavors made by Choctál is unique in both color and taste. The four chocolate varieties are: Costa Rican Chocolate, Dominican Chocolate, Ghana Chocolate and Kalimantan Chocolate: Dark and intense; finished with the slightest touch of caramel. The four vanilla varieties are: Indonesian Vanilla, Madagascar Vanilla, Mexican Vanilla and Papua New Guinea Vanilla.

The products come in pints and 4-fluid-ounce single-serve containers. All the formulations are gluten free and egg free without any artificial additives, according to the company.
For more information, visit HERE.

#2. More and more and more chocolate, the chocolate story continues. White, milk and dark chocolate are being combined in many ways, shapes and forms in ice cream.

Just in time for Valentine’s Day, Blue Bell introduced a true chocolate lover’s delight! I (heart) Chocolate Ice Cream is chock-full of everything chocolate. This limited-edition flavor is smooth milk chocolate ice cream combined with dark chocolate-filled chocolate hearts, chocolate-coated cake pieces and a chocolate icing swirl.

“This is our first new flavor of the year,” says Carl Breed, director of marketing for Blue Bell. “I (heart) Chocolate is loaded with everything chocolate from the ice cream to candies and even cake pieces. I think we have covered all the bases on this one. Chocoholics will love this ice cream!”

 Hudsonville Ice Cream also recently launched a limited-edition chocolate flavor: Chocolate Craving. This chocolate ice cream is loaded with chocolate brownies, chocolate truffles and a butter fudge swirl. “Our new flavor is a chocolate-lover’s dream,” says Caryn Beatty of Hudsonville Ice Cream. “It couldn’t be loaded with more chocolate if we tried.”

Triple Chocolate is also one of four flavors in Breyers’ new gelato line. This variety combines milk and dark chocolate gelato with white chocolate sauce and chocolate curls.

#3. That brings us to my third ice cream insight: Gelato. This premium ice cream concept will continue to grow. Read more about the gelato trend HERE.


The three additional varieties in the new Breyers line are: Raspberry Cheesecake (cheesecake gelato with raspberry sauce and graham crumble), Tiramisu (mascarpone gelato with espresso sauce, ladyfinger cookie pieces and cocoa) and Vanilla Caramel (vanilla gelato, caramel sauce and caramel curls).

Graeter’s recognizes the opportunity in gelato and is right now launching its first significant new product expansion in the ice cream manufacturer’s 144-year history. The new gelato line resembles authentic Italian-made product, according to the company. The secret to its authenticity is Graeter’s French pot process, which uses the same old-world freezing process used by Italian gelato machines. The method prevents air from being whipped into the product and also restricts the producer to make it in small batches, which is a requirement to be an authentic gelato. Gelato traditionally has significantly less air than typical American ice creams and only half the butterfat content of super-premium ice creams.  

Graeter’s gelato flavors are: Caramel Truffle, Hazelnut Truffle, Vanilla with Dark Chocolate Truffles and Vanilla with Milk Chocolate Truffles.

“Graeter’s has focused solely on hand-crafting our super-premium ice cream for four generations, and we’ll certainly continue to serve to our tried and true fans, but we’re excited to open the door to new customers and experiences with our gelato line,” says Richard Graeter, CEO of the 4th generation, family owned company.

#4. Here’s a trend that I have not spoken to directly for ice cream, rather for dairy, in general. It’s gluten free. Just like lactose free, I have always said, if you can make the claim, then make it. There’s a growing number of consumers trying to avoid either or both, for real or perceived health reasons.

Of course, in ice cream, lactose free is a bit more complicated, but with the addition of lactase enzyme to the milk prior to processing, it is possible. Gluten free is much simpler, especially with most plain and simple clean-label formulations.

As mentioned, Choctál is gluten free. So are a number of Hudsonville flavors. The latter brand recently had a makeover and the new easier-to-read packaging includes a gluten-free call out on flavors that meet the criteria for the recently defined content claim of gluten free.

To read more about gluten-free claims, link HERE.


For Hudsonville, gluten-free labels are clearly visible on many flavors, including Vanilla, Michigan Deer Traxx, Mackinac Island Fudge, Triple Peanut Butter Cup, Grand Traverse Bay Cherry Fudge and a flavor launched at the end of 2013, Toasted Coconut.

“We are thrilled to highlight the fact that so many of our flavors are naturally gluten free as we know that is going to be a huge bonus for the one in 133 people in the U.S. who have celiac disease and the even greater number, around 6% to 7% of the population who are gluten sensitive,” says Beatty.
For more information, visit HERE.

#5. Fruit ices and sorbets are typically gluten free and lactose free, which is contributing to the revitalization of this category. When made with real fruit ingredients, these products are especially attractive to the health and wellness consumer.

S.R. Rosati is introducing a pelletized ice product through a joint venture with Kemps. Made using a cryogenic freezing process, Cry Baby Teardrops are sour cherry ice pellets and Typhoon Raindrops are lemon lime.

The company also plans to bring back its highly successful party pails, which were launched in summer 2013 in a 4-quart size. For 2014, the pails will also be in a more convenient (for small freezers) 2-quart size. Rosati Party Pails come in four flavors: Classic Cherry, Classic Rainbow (cherry, blue raspberry and lemon), Mango and Root Beer. Rosati Ice is known for its recipe that allows the Italian ice to remain scoopable even at really cold temperatures….but not as frigid as what Chicago experienced this winter!
For more information, link HERE.



This leads me into the two final ice cream insights for this blog: Better-for-you and less-sugar.

#6. Better-for-you frozen desserts are often not Standard of Identity products, as the addition or omission of certain ingredients does not allow it to be legally called ice cream, at least in the U.S. That’s what makes these products so special, especially when they deliver on taste, texture and nutrition. This is the case with Naturally Smart, a product that was first produced in October 2013 in 3-gallon containers for foodservice by its namesake company based in Jacksonville, FL.

The company’s first wholesale run was in November 2013, and as of this past Wednesday (February 19, 2014), pints of the product are available in the Jacksonville Whole Foods Market.

“The response has been amazing,” says Mark Patterson, president of Naturally Smart. The company plans to grow nationally and add new flavors (coffee, coconut and green tea) to the line, which debuted in chocolate and vanilla.

Naturally Smart is a frozen dessert that’s a healthier alternative to ice cream. To label something as ice cream it needs to have at least 10% butterfat and a certain amount of milk solids, according to Patterson. “The fat content of Naturally Smart is lower, at about 6%. Our lower fat content and the fact that we don’t have the required level of milk solids means that we can’t call Naturally Smart ice cream, so that’s why we call it a frozen dessert.

“Naturally Smart is a good source of protein (from the addition of whey protein concentrate), and that’s the whole point of it,” he says. “It’s also all natural--made with milk, cream and natural sugar. Some people wanted me to use corn syrup or artificial sweeteners but it was important to me to be as natural as possible with all our ingredients.

“I was originally targeting athletes as my customer. They’re still one of our focuses but we’ve realized there’s a broader and much bigger market for what we’re doing,” says Patterson. “Naturally Smart appeals to a lot of people…people who are looking at the nutrition labels on their food and who want to make a better decision about what they feed their families. That’s our core audience.”
For more information, visit HERE.

#7. Lucky number seven! The lower-sugar ice cream segment has experienced peaks and valleys over the years.

Graeter’s new product launch includes a reduced-sugar line using monk fruit extract. The “A Little Less Indulgent” line will be featured this week as a Daily Dose of Dairy…stay tuned.

Another unique concept comes from Belgium. This frozen dessert relies on stevia for sweetness. It, too, will be featured as a Daily Dose of Dairy very soon. Not a subscriber, you can subscribe HERE.

In conclusion, artisan ice cream manufacturers continue to support the phrase: expect the unexpected.

Here are some innovations that Portland, OR-based Salt & Straw, which is known for featuring the state’s famous berries, vegetables, meats and cocktails through unimagined ice cream flavors, will be scooping this summer.

• Birthday Cakes and Blackberries
• Black Raspberries and Pork Belly
• Bone Marrow & Bourbon Smoked Cherries
• Carrot Watermelon Sorbet
• Chocolate Chip Mint Julep
• Goat Cheese Marionberry Habanero     
• Lemon Amaretto Sour Sherbet
• Melon & Prosciutto Ice Cream
• Pineapple Honey Dorléac
• Rhubarb & Saffron Champagne Cocktail
• Strawberry with Cilantro Lime Cheesecake Strawberry & Verbena Pimm's Cup
• Summer Cucumber & Raspberry Sorbet
• Tomato Water Olive Oil Sherbet

Want more scoop on these creations? Visit HERE.

Loving Clean Dairy Labels

Earlier this week, Kraft Foods Group announced that it was cleaning up its formulation of Kraft American Singles, the popular process cheese product often used to make the iconic grilled cheese sandwich. The company removed all artificial ingredients from the cheese, replacing the preservative sorbic acid with natamycin, which Kraft says is a natural mold inhibitor.

This comes just months after the company announced it will remove artificial colors from its Kraft Macaroni and Cheese shaped pasta products in the U.S., replacing Yellow 5 and Yellow 6 with a combination of paprika and beta carotene. Oddly, the company is keeping the artificial colors in its most popular variety, the standard elbow-macaroni-shaped version. In Europe, all varieties use paprika and beta carotene to give the pasta its famous yellow-orange color.

“We know families today want convenient foods that have no artificial preservatives and a simpler, more recognizable ingredient list, and Kraft is working to deliver more of these options for some of our most beloved brands,” says Brian Gelb, senior associate brand manager at Kraft Foods.

Indeed, consumers are loving clean labels…and in dairy, many expect it.


But what exactly is clean label? Well, it goes without saying that any ingredient classified as artificial by FDA is not clean. This list includes colors, flavors, preservatives and sweeteners. Then there’s the Whole Foods Market list of unacceptable ingredients that many formulators use as a guideline of what’s clean label or not. But don’t expect to find Kraft American Singles in Whole Foods Market any time soon. Natamycin is on its list as an unacceptable ingredient. You can view that list HERE.

Clean label has many interpretations. Most authorities agree that it suggests not containing anything artificial, being minimally processed and made with simple, recognizable ingredients. Many consumers also consider certain certifications such as kosher and non-GMO verified as a sign of being clean label.

Nearly 73% of consumers worldwide say a short, simple ingredient list is important or very important when considering their food and beverage purchases, according to 2012 proprietary Ingredion research of 300 consumers in each of 11 countries.

Research also shows that 60% of consumers worldwide would switch brands for a natural label.

Fortunately for the dairy industry, clean-label formulations have long been one of its strengths. For example, Daisy Brand markets both full-fat and light sour cream that is made with only cultured cream and milk or cream. Its cottage cheese has one additional ingredient: salt. Products carry the tagline: Better Ingredients. That’s the Daisy difference.

 

Of course, not all dairy products are such simple formulations, in particular once flavors, colors and sweeteners become part of the product mix.

Here are some recent innovations that fit the bill of being clean label.


Just in time for Valentine’s Day, Ehrmann USA, the American subsidiary of the like-named German dairy manufacturer, is giving Greek yogurt a makeover. New Ehrmann Mixim comes in a distinctive heart-shaped container that gives consumers a new way to enjoy Greek yogurt...and permission to play with their food.

This package is the only one of its kind in the industry and has been available in Europe for some time. It was previously reported on HERE.


This new way to consume Greek yogurt provides a triple-dip of flavorful fun. The heart-shaped container has a serving of creamy, smooth plain Greek yogurt that is paired with two topping combinations to let consumers create their own taste sensations.

“Mixim is a fresh and exciting way of enjoying Greek yogurt...your way,” says Chris Solly, CEO of Ehrmann USA. “Our heart-shaped container with its three separate chambers is the first difference you’ll notice. Then you peel back the lid and see that our creamy Greek fat-free yogurt comes with two perfectly paired toppings that can be added a little at a time or all at once. Our Mixim yogurt delivers all the nutritional benefits of a traditional Greek yogurt, but is a lot more fun, and can be enjoyed in numerous ways.”

With six flavors, there’s a Mixim to match every food mood.

For decadent and dessert-like, there’s Cherry and Chocolate Curls; and Raspberry with Dark and White Chocolate Curls.

For take-me-away to somewhere tropical, there’s Mango Pineapple with Coconut & Almonds; and Honey with Coconut & Almonds.

If fruity and crunchy is what you are craving, there’s Strawberries with Granola; and Blackberry Pomegranate with Granola & Dried Fruits.

Each 5.3-ounce container is approximately 150 calories and delivers at least 10 grams of protein. And most importantly, these are clean-label products. Whole Foods Market carries them, as well as other major retailers throughout California, Nevada and Arizona. A single container sells for about $1.99. For more information, visit HERE.

Stonyfield Farms’ Brown Cow brand is rolling out a non-GMO 0% Fat Greek Yogurt. It is the first Non-GMO Project Verified Greek yogurt. It’s thick, creamy and authentically strained, and you’ll find it only at Whole Foods Market.

The 32-ounce container only comes in plain. The 5.3-ounce cup comes in Smooth and Creamy (plain and vanilla) and Fruit-on-the-Bottom (black cherry, blueberry, pineapple, salted caramel and strawberry).
For more information, visit HERE.

At the end of 2013, Kraft introduced Breakstone’s Greek Style Sour Cream & Nonfat Yogurt, which has sour cream taste with all the goodness of Greek yogurt. This new cultured dairy product has a very simple ingredient statement that reads: Sour Cream (Cultured Pasteurized Grade A Cream [from Milk], Enzymes), Nonfat Yogurt (Cultured Pasteurized Nonfat Milk).
For more information, visit HERE.

Yasso Frozen Greek Yogurt, the pioneers of frozen Greek yogurt, just added five new flavors to its line of bar novelties. The flavors are: Chocolate Fudge, Dark Chocolate Raspberry, Mint Chocolate Chip, Peanut Butter Cup and Sea Salt Caramel.

“We listen closely to our fans. They don’t want to sacrifice flavor, but they still aim to maintain a healthy lifestyle every day,” says Yasso Co-Founder Drew Harrington. “This led us to five new traditional ice cream flavors that are made the Yasso way with only natural ingredients and real Greek yogurt.”
For more information, visit HERE.

Want more consumers to love your dairy foods? Go clean label!

Dairy Proteins: An Enriching Opportunity

Whey…it’s the partner to curds, as many of us learned early on from the Little Miss Muffet nursery rhyme. Whey…it was not that long ago that cheesemakers cringed when they heard this four-letter word, as it was considered a worthless byproduct, one that required extra effort to ensure proper disposal. Whey…today it is one of the most in-demand ingredients in the food and beverage formulating world. Here’s why.

Cows milk contains two types of proteins: casein and whey. Casein remains in the curd during cheesemaking while whey is washed away in the liquid stream after curd draining. Interestingly, the tables have turned for cheesemakers, with many producers referring to their business as whey making, as they consider cheese to be the byproduct these days.

This is because whey proteins are recognized as powerhouse proteins. They are complete proteins, as they contain all of the essential amino acids the human body needs. They are also easy to digest. But most important, whey proteins are one of the best sources of branched-chain amino acids, in particular leucine, which has been shown to stimulate muscle synthesis.

Whey proteins are also on trend with many of today’s health and wellness regimes. For those trying to lose or maintain weight, calorie for calorie, research shows that whey proteins can help people feel fuller longer than carbohydrates or fats. Further, reduced-calorie, higher-protein diets may improve the quality of weight loss by helping one lose more fat and maintain more lean muscle. When exercise is part of the equation, there’s more lean muscle development. And after exercise, whey proteins help build and repair muscle.

To read more about the benefits of leucine, click HERE.



According to research from Mintel, introductions of foods and drinks making a high protein claim are almost three times higher in the U.S., but other countries are catching up, and quickly.

“Americans are looking for protein to aid in satiety, weight management and to boost muscle recovery and build muscle after a workout, making protein appeal to a broad audience in a great number of usage occasions,” said Nirvana Chapman, global food science trend analyst at Mintel.

To read about Innovative Ways to Formulate with Whey, an article I wrote for Food Business News, click HERE.

Now, check out these recent innovations made with whey proteins.

Being an iced tea aficionado, I find this afternoon refreshment very attractive. I discovered it while attending Anuga this past October. Produced by Blu-Dot Beverage Co., in Ontario,, Canada, Blu-Dot Protein Teas come in five flavors and two different sweetener types. There are two versions—Cranberry Pomegranate Green Tea and Honey Lemon Green Tea--mildly sweetened with organic cane juice. The calorie-reduced Protein Teas are naturally sweetened with stevia. These three varieties—Apple Pear White Tea, Blueberry Acai Green Tea and Orange Pineapple Green Tea--contain only 1 gram of sugar and 60 calories per bottle. But most importantly, each 16-oz. bottle deliver 12 grams of whey proteins (from whey protein isolate) and 6 grams of fiber in the form of inulin. For more information on this product, visit HERE.

Another very exciting concept also has its origins in Canada. Identifying a need within the protein beverage category for a product that combines the benefits of fresh milk with a healthy dose of protein, Saputo, Canada’s largest dairy processor, offers Milk2Go Sport.

With 26 grams of protein per 325-milliliter bottle, new Milk2Go Sport is a ready-to-drink, milk-based protein shake that not only helps stimulate muscle repair after workouts, but also dulls hunger, which can further assist people who are trying to lose weight. The protein comes from milk’s inherent 1 gram of protein per 1-ounce of fluid milk, along with the addition of whey protein concentrate and milk protein isolate. For more information, visit HERE.





Also, check out this awesome Milk2Go Sport commercial by clicking HERE.

The first Greek-style cottage cheese, and I believe the only one to date, rolled out this summer. It’s super yummy and super good for you. Kemps Greek Cottage Cheese comes in single-serve 5.7-ounce cups for on-the-go dining. Based on cultured skim milk, each single-serving contains an impressive 19 to 21 grams of protein thanks to the addition of whey protein concentrate and milk protein concentrate. There are four varieties: Cucumber Dill, Peach, Pineapple and Plain. For more information, visit HERE.

Most recently, South Beach Diet Corp., introduced South Beach Diet 100 Calorie Smoothie in a taste-tempting Chocolate Truffle flavor. Packed with 6 grams of both protein (from the addition of whey protein concentrate and milk protein isolate) and fiber (from the addition of soluble corn fiber), these snack-sized drinks are designed to satisfy all the way to the next meal. For more information, visit HERE.

Tea, milk, cottage cheese and drinkable snack…dairy proteins have a home everywhere.

Here’s some hot-off-the-press news on whey protein shelf life.

In a study spanning more than three years, Davisco detected no significant change in flavor, aroma, color or nutritional composition in sweet dairy whey and deproteinized whey. The study was conducted in the Davisco warehouse, matching the real-world conditions products would face prior to shipping to customers. By tracking changes in composition, color, flavor, aroma and solubility, they demonstrated only minimal changes over a three-year shelf life. Davisco’s heat-sealed 4-milliliter-thick polyethylene liner is an excellent moisture barrier, and after three years, the moisture will only rise 0.1% to 0.3% within sealed bags. Because the moisture ranges in Davisco’s specifications lies within the zone of maximum stability for whey powders as defined by the theoretical moisture monolayer value, no significant changes in these measures occurred.

If it were not for the declared shelf life printed on the product, it would be almost impossible for an analytical chemist to tell the difference between a three-year old Davisco product and a one-month old product through random sampling of lots within the company’s specification range, using these measures.

A longer shelf life with Davisco whey powders will benefit warehousing, logistics, supply chain and manufacturers all the way to retail and consumer products. Customers of Davisco’s whey powders can expect excellent quality for the full three-year shelf life. That is the quality assurance that Davisco promises and delivers.

For details on the storage conditions, methods used and analytical results, email you request HERE.

Clean-Label Coloring for Dairy Foods

While researching the latest on color usage in beverages for the next edition of Food Business News, I came across a report entitled “Food Dyes: Rainbow of Risks.” It was published in 2010 and authored by Sarah Kobylewski, a Ph.D. candidate (at the time) in the Molecular Toxicology Program at the University of California, Los Angeles, and Michael Jacobson, executive director of the Center for Science in the Public Interest. Photo source: DuPont

You can access the report HERE.

Though the report is a few years old, its content remains relevant. The comprehensive report functions as testimony to CSPI’s tenacious plea to FDA to ban all synthetic food colors in the United States.

Synthetic food colorings have been the subject of controversy since the 1970s, when a pediatrician first suggested a correlation of intake to children’s behavior. They came under greater scrutiny in September 2007 after the results of a British study from the University of Southampton showed a correlation between artificial food colors and exacerbated hyperactive behavior in children. Even though many medical experts questioned the study’s protocol, it stirred consumer concern and continues to do so.

Since the Southampton study, CSPI has taken the position that all synthetic food colors should be banned in the United States. The reality is CSPI is not a fan of any food colorings. The nonprofit group believes all colorings deceptively enhance the visual attractiveness of foods and beverages.

This, of course, is no secret. Most of us eat with our eyes first, and then taste the food.

Food colorings are not going away…but choosing clean-label food colorings is the direction that many food and beverage manufacturers, in particular dairy processors, are taking as they go forward in product development endeavors.

I wrote an article entitled “Color Considerations for Dairy Products,” which was published in Food Business News this past December. It can be accessed HERE.

One of the key attributes to consider, as mentioned, is clean label.

CLEAN LABEL equates to:

• Consumer friendly
• Pure
• Natural
• Real
• Recognizable Ingredients
• Simple

This is according to Global Food Forum Inc., as outlined at its 2013 Clean Label Conference in Chicago at the end of October.

To view a video on "What Clean Label Means to Consumers," click HERE.

More is less for many consumers when they are examining ingredient labels. And when it comes to colors, this ingredient category is increasingly being scrutinized.

Source: International Food Information Council Foundation, 2013 Food & Health Survey






According to the 2013 Food & Health Survey published by the International Food Information Council (IFIC) Foundation, the addition of color additives to food is a growing consideration when making food purchases. When the 1,006 survey participants were asked to think about product attributes influencing their decision to purchase packaged foods or beverages during the past year, 23% of respondents in 2013 considered if the product contained food colors. This is up four percentage points from 2012.

The survey results also indicated that women are more likely than men to consider food colors, as are highly educated consumers (with a college degree or more). 

Source: International Food Information Council Foundation, 2013 Food & Health Survey





Eighteen percent (18%) of the respondents further indicated that they are consciously trying to avoid food colors.


This data, and similar opinions cited in other research, have made color selection critical for dairy foods formulators. After all, most dairy products complement today’s consumers’ desire for clean, simple and natural foods. Undesirable colors can ruin that pretty picture.

To view a video interview on "Label Friendly Natural Flavors and Colors," click HERE. 

Whole Foods Market’s “Unacceptable Ingredients for Foods” list, which can be accessed HERE, often serves as a guide for manufacturers and consumers regarding what is a clean-label ingredient. The lists identifies the following as unacceptable: artificial colors, carmine, certified colors and FD&C colors. Other than carmine, the other three terms all refer to the same group of synthetic colors. Carmine, on the other hand, is not a synthetic color; however, its source—insects—has deemed it unacceptable by Whole Foods.

Photo source: Baskin-Robbins

Red is challenging

The fact is, carmine is an inexpensive source of vibrant red color. Its use in dairy foods, providing the formulation contains no synthetic colors, allows for a package claim of “contains no artificial colors.”
Dannon uses it and has taken the position that it is a safe and commonly used red coloring that many food makers use. “It is used in many food and other products because it is safe and it delivers the best color,” according to Michael Neuwirth, senior director of public relations at Dannon. Because carmine does cause serious allergic reactions in some consumers, FDA requires it to be identified on the ingredient statement.

Interestingly, others in the food and beverage industry must value the power of carmine, as red has been identified as the most challenging hue to obtain through natural sources.

To gain customer insight, D.D. Williamson (DDW) polled 31 industry technologists at the biennial Food Ingredients Europe exposition held in November 2013 in Frankfurt, Germany. Only those with technical credentials participated in the poll that featured the following question: “Which [one] hue from natural sources is the most technically challenging for [your] new product development?”

Red, selected by 39% of respondents, ranked highest. Green and blue scored 19% and 13%, respectively. Other technologists voted for black, purple, yellow, brown or orange, but none selected white from the list.

“The poll’s data reveal natural red’s challenge, particularly in the meat, dairy and bakery sectors,” says Campbell Barnum, vice president-branding and market development at DDW. “Few choices can deliver a heat-stable, naturally derived, customized red hue in products with neutral to higher pH.”

Seven (23%) of the 31 technologists work in the beverage industry. The confectionery, dairy and meat/poultry/seafood sectors account for 19% each. The bakery/snack/cereal sector represents 13% of participants, and others account for 6%.

Photo source: DDW

Beets to the rescue
If carmine is not an option, ingredients derived from beets are likely a dairy processor’s best bet for red. Betanin is the main coloring compound present in red beets. The colorings responsible for the red hue of red beet juice are a group of molecules called betalains. This group of pigments contains the red and yellow pigments known as betacyanins and betaxanthins, respectively.

Red beet root hues vary further depending on the betalains extracted. Betacyanins are magenta pigments, while betaxanthins are yellow pigments. The distribution of extracted pigments varies due to factors such as beet root cultivar and extraction method. Like most food ingredients, not all beet juice extracts are the same.

To read more about “Color Considerations for Dairy Products,” click HERE.

To learn more about "New Flavors with Incidental Color: Caramelized Apple and Caramelized Onion," click HERE.

Dairy Foods in the News

Photo courtesy of MilkPEP


Due to a debilitating back injury sustained early this week, and the need to rest and medicate in order to be able to fly to the Dairy Forum this weekend, there is no blog this Friday. Please accept my apologies.



 
I invite you, however, to read three recent articles I wrote for Food Business News and Culinology.



 
Food Business News: The Role of Dairy Proteins in Recovery Efforts

Culinology: Dessert Trends 2014--Sweet, Single and Ready to Please

Food Business News: The Value of Beverage Clarity

I hope to see many of you at the Dairy Forum! No back jokes, please!

Contemporizing Cottage Cheese

About a year ago, I blogged about the opportunities with cottage cheese, the original high-protein dairy food.

You can read more HERE about cottage cheese making a comeback.

And you can read more HERE about high-quality dairy proteins and their role in the daily diet, especially their importance at breakfast.

It is exciting for me to report on some recent innovations in the category, at both retail and foodservice, in the States and abroad.

But first I must congratulate the Daisy Brand on its amazing cottage cheese product and its dedication to marketing and promoting the product. Made with three simple ingredients—cultured skim milk, cream and salt—the curds in this product are perfect little cubes and the dressing is smooth and clean. It’s the only cottage cheese I buy! For more information, visit HERE.

Kudos goes to Dean Foods for its new cottage cheese packaging. Since the first of the year, the company has been phasing out the traditional plastic round tub and is rolling out a rectangular resin container with in-mold labeling. This one-step package decorating method helps manufacturers save time and money by integrating the labeling process directly into the forming process. It involves the insertion of a pre-decorated label that can be made from a variety of materials and printing processes into a mold prior to injecting the resin. The label bonds to the surface of the molded part when a thin layer of the label re-melts and solidifies with the resin.
The new packages sport a contemporary look and are designed to attract younger consumers to the category. All of Dean’s cottage cheeses will be available in this package, including its low-fat probiotic formulation. For more information, visit HERE.

Accolades also go to Farmer’s Fridge for breaking the mold on fast food by offering healthy and delicious meals that are made daily and sold in innovative refrigerated kiosks throughout the Chicagoland area. Farmer’s Fridge gives people who are looking for healthy foods a new option: gourmet salads and snacks with the push of a button.
Everything is made fresh each morning and delivered by 10 a.m. to an automated kiosk. Farmer’s Fridge offers foods that provide a variety of vitamins, minerals and antioxidants. Packaged in recyclable plastic jars, customers can choose from several delicious salad options, as well as breakfast and snack items, each designed to offer various benefits of a healthy diet. 

Dairy highlights on the menu include the Farmer’s Salad, which is cottage cheese, radish, cucumber, sweet pepper, snap peas, tomatoes and chopped dill. The 199-gram salad contains 140 calories, 2.5 grams of fat and a whopping 20-grams of protein. There’s also a Greek Yogurt Parfait made with Greek yogurt, strawberries, blueberries and local honey. For more information, visit HERE.

 

And finally, U.K. retailer Tesco is launching a new range of healthy foods to help its customers lead healthier lifestyles in 2014. The new brand, Tesco Healthy Living, replaces Tesco Light Choices and Tesco Eat Live Enjoy. It aims to give customers an easy and even more appealing way to control the amount of salt, sugar and fats they eat, without compromising on flavor.
The range includes more than 230 products, from bakery and ready meals to yogurts and healthy treats…and, of course, cottage cheese. About 85% of the whole Healthy Living range is new or improved.

All Healthy Living branded products have controlled levels of salt, sugar, fat and saturated fat and none are red on nutritional traffic-light color coding. Each product has also been benchmarked in customer taste panels against Tesco own-brand range equivalents, to ensure they match on flavor.

The new range offers two options to suit customers’ needs:

• Healthy Living – Big on Taste, Lower in Calories – for those looking to lose weight. All products contain at least 30% fewer calories than the comparison product.
• Healthy Living – Beautifully Balanced – for those trying to maintain their weight or wanting to make healthier choices for themselves and their families.

The cottage cheese line comes in a natural formulation, as well as six flavors. Four of them--Cracked Black Pepper, Onion & Chive, Pineapple and Sweet Chili--had previously been offered. Two--Cucumber & Mint and Fruits & Seeds (cranberries, apple and pumpkin seeds)--are new to Tesco's cottage cheese lineup. For more information, visit HERE.

Hopefully you have some cottage cheese contemporizing projects in the works. I would love to hear about it!