Emerging Trend Alert: Selling Cozy

 

Before discussing cozy, let’s address the regulatory updates, as they have been the talk of the food and beverage industry. This past Tuesday, January 14, 2025, FDA proposed a mandatory, front-of-package nutrition label for most packaged foods. If finalized, food manufacturers would be required to add a Nutrition Info box to most packaged food products three years after the final rule’s effective date for businesses with $10 million or more in annual food sales and four years after the final rule’s effective date for businesses with less than $10 million in annual food sales. 

The proposal gives consumers readily visible information about a food’s saturated fat, sodium and added sugars content, three nutrients directly linked with chronic diseases when consumed in excess. The simple format includes identifying the amount of these nutrients as “Low,” “Med” or “High.” The label does not flag any of the good stuff inside. This limitation was immediately addressed by the International Dairy Foods Association (IDFA). 

“With this proposed rule, the FDA has missed an important opportunity to educate consumers about the nutrients they need to live healthy lives. It is critical that any front-of-package labeling scheme be balanced and provide consumers with the broad scope of nutritional information that fully reflects the calcium, protein, vitamin D, potassium and other essential nutrients dairy provides,” said Roberta Wagner, senior vice president of regulatory and scientific affairs at IDFA. “By focusing solely on nutrients to limit, FDA’s proposed front-of-pack nutrition labeling rule would unfairly stigmatize a wide variety of nutrient-dense dairy products—such as milk, cheese and yogurt—despite extensive nutrition science showing their benefits for bone health, immune function, hydration and reduced risks of type 2 diabetes and cardiovascular disease. We urge the FDA to reevaluate its labeling approach to support comprehensive and transparent communication about the health benefits of dairy.”

Thank you IDFA! But here’s the deal. Will the FDA listen? Agree? Will there even be an agency after Jan. 20? I guess no agency would mean the proposal would go away and we may be back to pre-Nutrition Facts times—before 1990—when food labels were barely regulated. And pasteurization…what’s that? (Scary times ahead.)

The point is that it is up to dairy processors to do a better job of communicating the nutrition inside each and every product. Focus on the protein, the vitamins, the minerals and all those other powerhouse compounds. 

Moving on to Red Dye #3. Manufacturers who use it in food have until January 15, 2027, to reformulate their products, according to FDA. For dairy, Red Dye #3 is used primarily in strawberry milk, other strawberry products and some of the confections added to ice cream or in the side cup on yogurt. For the record, as of now Red Dye #40 is still A-OK. However, I highly recommend you take the “natural” route. Tomato-derived colors (from Lycored) work very well in refrigerated strawberry milk. 

No need to go into the why, how and who fueled the ban. It’s all over the internet. But as of now, while there still is an FDA, Red Dye #3 is on the American no-no list. 

And then late on Thursday, January 16, 2025, the Alcohol and Tobacco Tax and Trade Bureau proposed an Alcohol Facts box, similar to the Nutrition Facts. Labels on wine, distilled spirits and malt beverages in the U.S. would be required to list alcohol content and nutritional information per serving, plus notification of potential allergens, under two new proposed rules. This is on top of the warning declaration on labels communicating the correlation between alcohol consumption and cancer.

All of these proposals and mandates come at a time when the government is in the process of updating dietary guidelines. These guidelines influence federal food programs and policy. 

All of this is quite stressful. That’s where cozy comes into play. It’s not new. It just has a new label. Cozy is about connection and comfort. And brands are trying to position their products as being cozy. 

The 6 Seeds Consulting, a global AI-driven insights firm, predicts the emergence of The Cozy Revolution. Driven by lingering pandemic effects, climate anxiety, economic pressures and digital burnout, this trend is reshaping the food and beverage landscape. From elevated versions of nostalgic comfort foods to sensory-rich experiences, consumers are seeking emotional refuge in products and moments that offer reassurance, indulgence and joy. 

“2025 will be the year of coziness,” says Andreas Düss, CEO of 6 Seeds Consulting. “People aren’t just looking for comfort. They’re demanding it. The chaos of the world has made it clear: emotional well-being isn’t a luxury; it’s a necessity. This isn’t just a food trend. It’s a cultural shift, and food brands that understand this will lead the pack.” 

Why 2025 Will Be All About Coziness. 

6 Seeds Consulting identifies five key forces driving this movement into the new year: 

• Pandemic Aftershocks: Rituals like baking and home cooking, popularized during lockdowns, continue to hold emotional value. 
• Climate Anxiety: As uncertainty grows, consumers turn to nostalgic foods and small comforts for stability. 
• Economic Pressures: Affordable indulgences, such as premium single-serve desserts, provide instant moments of joy. This phenomenon, known as the “lipstick effect,” was first observed by Estée Lauder, who noted lipstick sales growth during economic uncertainty.
• Digital Burnout: After years of screen fatigue, people crave tactile, sensory-rich experiences and real-world connections. 
• Sociopolitical Stress: In polarized times, comfort foods and cozy entertainment provide much-needed escapism. 

6 Seeds Consulting advises food brands to adapt to this movement by: 

• Reimagining nostalgic favorites with elevated, high-quality ingredients. 
• Focusing on authenticity through storytelling and ethical sourcing. 
• Offering affordable luxuries that balance indulgence with mindfulness.

Dairy checks all the boxes! 

“Consumers are using food to reconnect with themselves and their sense of joy,” says Düss. “For brands, 2025 is the moment to deliver not just products but experiences that feel like a warm embrace in uncertain times.” 

This cozy-first mindset isn’t limited to food. Hospitality, wellness and entertainment industries are embracing cozy, sanctuary-style offerings. From soft lighting in restaurants to “cozy content” in streaming services, the comfort revolution is redefining what it means to create meaningful consumer experiences. 

With much of the country heading into a major cold spell, I plan to hunker down and be cozy this upcoming week. Stay warm! And think of all the ways to make better food possible. Think dairy!

Five Dairy-Centric News Items to Know as We Take on 2025

 

Happy New Year! 

Not sure when is the cut-off for such wishes, but this is my first blog of 2025. So Happy New Year! The last one was on Friday (December) the 13th! And wowza, so much has gone down since then.

Before I share the five dairy-centric newsy items you need to know before moving forward, please consider this quote from my friend KJ (Kimberlee) Burrington, vice president of technical development at the  American Dairy Products Institute. 

“It makes sense to use a dairy ingredient in a dairy product because you could reduce the need for other additives, many of which have unfamiliar names to consumers.”

Want to learn more about putting dairy back into dairy? Plan to attend ADPI’s newest event, the Global Ingredients Summit, which combines two of ADPI’s technical conferences--the Global Cheese Technology Forum and the Dairy Ingredients Technical Symposium--into one premier event. It will take place in Tampa on February 10 to 12, 2025. Link HERE for more information. 

Here are those five WOWZA items. 

1. GLP-1 medications, which initially were used to treat diabetes, are now being used as weight loss medications. They are “having a profound impact on how consumers allocate their food and beverage and nonfood spending,” according to a hot-off-the-presses study from Circana. High-quality, complete protein—like dairy proteins—are critical to shedding pounds in a healthful manner.

To better understand the implications of these medicines on the food and beverage industry, as well as the opportunities they present for dairy, link HERE to read “GLP-1s will dominate weight loss trends in 2025,” a recent article I wrote for Food Business News. 

The Circana report suggests, “Develop and promote products that align with the dietary needs of GLP-1 users. This includes high-protein, low-calorie or portion control options that support satiety and blood sugar regulation. Foods rich in fiber, as well as vegetables, eggs and nuts, can help boost GLP-1 levels naturally.” Dairy can help, too. 

In addition, “Ensure that GLP-1-friendly products are widely available and affordable. This can involve working with retailers to offer promotions and discounts on products that support GLP-1 users’ dietary needs.”

This will be a topic of discussion at the International Dairy Foods Associations’ upcoming Ice Cream and Cultured Innovation Conference. There will be a general session on “Unlocking the Potential of the GLP1Landscape.” For more information on the conference, link HERE.
 

 

2. Speaking of cultured dairy…fermented dairy foods are projected to boom in the next few years. A recent report from Future Market Insights expects the global fermented dairy products market to grow from an estimated value of $5.9 billion in 2025 to about $11.2 billion by 2035. This growth corresponds to a compound annual growth rate of 6.5% over the 10-year forecast period. 

Fueling this growth is consumer preference for natural, minimally processed foods and beverages. This category includes cottage cheese, kefir, probiotic drinks, sour cream, yogurt and more.

 

“The fermented dairy products market is set for accelerated growth, driven by rising consumer health awareness, evolving food preferences and expanded global distribution networks,” says Nandini Roy Choudhury, client partner at Future Market Insights. “Industry players should leverage these trends to tap into emerging opportunities and innovate to meet shifting consumer demands.”

 

 

The U.S. dairy industry needs to work with retailers to do a better job of helping shoppers identify functional fermented foods in the supermarket. Check out these refrigerators in Spain. Products are categorized by functional benefit and composition. 

3. And guess what? Dairy is healthy. We all knew that. The FDA recently released a final rule updating the definition of the voluntary, implied nutrient content claim “healthy, modifying criteria that had not been revised in three decades. The new definition is consistent with the current Dietary Guidelines for Americans, which are set to be updated for 2025 to 2030 by the end of this year. 

To qualify for the healthy claim, a product needs to:

• Contain one or more food group or subgroup equivalent from the Dietary Guidelines, including dairy (fat free and low fat), fruits, vegetables, grains and/or protein foods; and
• Meet set limits for the three dietary components of public health concern: sodium, added sugars and saturated fat. This eliminates the claim on flavored milks and yogurts high in added sugars. But I know all of you are working on getting those levels down.

Companies can begin to use the new standards for the voluntary healthy claim on February 25, 2025. Any companies using the voluntary healthy claim must adhere to the new standards by February 25, 2028.

4. The food-at-home category is witnessing significant growth as we enter the new year, thanks largely to shifting economic conditions, technological advancements and consumer preferences. The 84.51 company, the retail data science, insights and media analysts helping Kroger and its partners create customer-centric shopper journeys, has identified a number of food-at-home trends to watch in 2025. They include:

• Competing on value: Value is intertwined with trust, and consumers are looking for brands and retailers they can trust to help them stretch their budget with quality food.
• Mindful consumption: Consumers are focused on making informed decisions that balance financial constraints with health and wellness.
• Demand for convenience: Consumers are seeking ways to reduce the mental effort required for meal planning and preparation.
• Global flavors: The demand for food that reflects different cultures and flavors is increasing as quickly as the U.S. population diversifies.

Dairy is all this and more. 

5. The final wowza item may be a bit premature, but I predict it will follow a similar trajectory path as mochi, which went mainstream in the U.S. about a decade ago. This trend complements the “global flavors” item above, and its Thai Iced Coffee. 

In case you missed Thursday’s Daily Dose of Dairy, Nestle USA has teamed up with HBO to offer Thai-inspired Coffee Mate The White Lotus Creamers. The third season of this series will come out February 16 and takes place in Thailand. This is a country where sweetened condensed milk is a staple. It’s a flavor profile rather unknown in the U.S. I only remember it being used when I was child to make Magic Cookie Bars. 

Anyway, sweetened condensed milk is the base for traditional Thai iced coffee and is the flavor profile of one of the new Coffee mate creamers. It has an overtly sweet caramelized flavor profile that complements one of the forecasted biggest flavors of 2025, which is brown sugar.

Brown sugar features a rich, complex flavor profile that makes it popular in a wide array of foods and beverages, including lattes. Since brown sugar is not refined to remove all of its molasses content, it retains an intense caramel-like richness and a warm color that makes this ingredient popular among foodies and culinary influencers on social media.

Consider working these flavors into everything from butter to cream cheese spread to ice cream to yogurt.
Happy New Year!

 

Goodbye 2024! Buckle Up and Get Ready for the New Year!

 

Happy Holidays! This will be the last Friday blog posting until after the New Year. Best wishes to you and yours! 

Sincerely, Donna Berry on Dairy

(This photo was taken at the pop-up ALDI Charcuterie Chalet in Chicago.)


Here are five considerations for innovation in 2025. 

1. Prioritize nutrition communication in 2025. Dairy is rocking it in the nutrition department, but today’s youth may need reminding. Early on, it was drilled into the brains of older folks—anyone over a half-century--that dairy is the key to bone health and preventing osteoporosis. We saw what osteoporosis looked like in our grandparents and elders: stooped posture, loss of height, broken bones and more. These symptoms are not so in-your-face anymore, because many of us who are over a half century were careful and made sure we consumed sufficient calcium, vitamin D and protein. Today’s youth needs reminding!  

2. Embrace the Dietary Guidelines and highlight dairy’s role in them. In case you missed it, the 2025 Dietary Guidelines Advisory Committee (DGAC) issued a final scientific report this week. The report went to the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) to inform the development of the 2025-2030 Dietary Guidelines for Americans (DGAs). The DGAC advised HHS and USDA to continue to recommend that Americans consume three servings of dairy per day and that dairy products stay a distinct food group in recognition of their unmatched health and nutrition benefits. 

Maybe communicate this dietary recommendation on dairy foods packaging?

“Twenty leading dietitians, physicians and public health experts that comprise the federal DGAC confirmed dairy products should continue to maintain a central, important role in federal nutrition recommendations for people beginning at a very early age and that most Americans should consume three servings of dairy per day,” said Roberta Wagner, senior vice president of regulatory and scientific affairs at the International Dairy Foods Association (IDFA). “The committee, which evaluates the latest findings and overall bodies of evidence in nutrition science, found strong evidence pointing to positive health outcomes from dairy foods. In fact, the committee includes dairy as a core category in the recommended ‘Eat Healthy Your Way’ dietary pattern alongside fresh fruits and vegetables, legumes and whole grains."

 

 

“The U.S. dairy industry is pleased to see that the science has once again affirmed the unmatched health and nutrition benefits that dairy products provide to people of all ages," said Wagner. "The DGAC scientific report confirmed lactose-free dairy as an integral part of the dairy group, ensuring dairy nutrition is accessible to all Americans. The report also highlighted the association between total and higher fat milk with favorable growth outcomes, including lower risk of obesity, in younger children. Dairy processors provide a wide range of nutritious dairy options, at a variety of fat and sweetness levels that can work within the healthy diets of Americans. No matter the level of sweetness or fat, milk, yogurt and cheese provide the same nutrient package of up to 13 essential nutrients.

“Unfortunately, the DGAC excluded a number of scientific studies which show the health benefits of dairy at each fat level. IDFA has for many months urged the Committee to disclose what research it would rely upon to form its recommendations, yet the DGAC science selection and review process remained opaque and unavailable to public review and comment until now, after the report has been submitted to HHS and USDA. There is robust evidence to support the federal government disposing of its outdated recommendation to limit dairy consumption based on fat level. The latest science shows that full-fat dairy products do not increase risk of cardiovascular disease or weight gain, and that they may in fact have positive health benefits. IDFA provided the Committee with the body of science to support this point, but the vast majority of those studies were ultimately excluded from DGAC review. IDFA encourages HHS and USDA to remedy this oversight in the final DGAs expected to issue in 2025, and to work to ensure a more transparent and scientifically rigorous process for the development of future DGAC reports.”

3. Go lactose free. Consumer demand for lactose-free dairy products is predicted to grow rapidly over the next five years. Earlier this year, USDA released a final rule to update meal patterns for the National School Lunch Program and School Breakfast Program. The agency re-emphasized lactose-free milk as an option in all reimbursable meals. Offering lactose-free milk as a choice to all students supports child health and nutrition equity in school meals.

The dairy industry is uniquely poised to use the lactase enzyme to assist with converting milk’s inherent sugar--lactose, a disaccharide—into its sweeter-tasting monosaccharide units: glucose and galactose. It’s a win-win for marketers who want to make an added sugar content claim and consumers who avoid lactose because of digestive issues. 

4. Market to GLP-1 users. This is going to be an evolving space with lots of activity and high-protein dairy foods are well poised to play in it. Just this week, Conagra Brands announced a first-of-its-kind initiative in the food industry. Starting in January 2025, the company’s Healthy Choice line will feature an “On Track” badge on 26 select items, indicating that the products are high in protein, low calorie and a good source of fiber, which make these items “GLP-1 friendly.” Healthy Choice is the first major food brand to call out “GLP-1 Friendly” on the package. The badge is designed to help consumers easily identify nutritious and convenient options that suit their dietary needs.
GLP-1 medications, reported to now being used by nearly 15 million U.S. adults, help manage Type 2 diabetes and support weight loss. These medications suppress appetite, which can lead to reduced nutrient intake. 

5. Newstalgia will dominate in 2025. As the name suggests, newstalgia refers to nostalgic items with a new twist, often an improvement or enhancement to the original. In food and beverage, this is Gen Z taking an interest in products from the 70s and 80s, the years their parents grew up and when life was much less stressful and social media did not exist. The good old days for those of us more than a half century old. 

Think holiday sweater turned into a charcuterie board.

Newstalgia is more than making everything old new again. It’s about taking products from a few decades ago that brought joy to consumers, and bringing them back with 21st century appeal. That joy, that appeal is about the experience. 

It might be time to explore your company’s product innovation archives and revisit some of those items. 

And for fun, explore THESE 45 FOODS from “back In the day.” Thanks Buzz Feed for a great nostalgic article. 

Need Innovation Inspiration? Attend the Dairy Products, Process & Packaging Innovation Conference: February 18-20, 2025, at The Cliffs Resort in Shell Beach, CA.
 
The upcoming Dairy Products, Process & Packaging Innovation Conference is set to bring together a diverse group of dairy producers, processors, suppliers and researchers in the field. The 2025 conference theme is “Navigating Trends, Technologies and Tomorrow’s Consumer,” highlighting the rapidly changing landscape of the dairy sector and the need to adapt to new consumer preferences and demands. 

The program features sessions covering sustainability, new dairy product innovation, automation and more. Attendees will also hear global insights, product success stories, cutting-edge academic research and explore opportunities and challenges for dairy production and processing. The event will provide extensive networking opportunities, connecting participants with industry experts, researchers, and entrepreneurs to facilitate dialogue that can inspire innovation across the dairy industry. 

With early bird registration open until January 5, 2025, this is a must-attend event for those looking to drive innovation in the dairy sector—from processors and suppliers to ingredient manufacturers. This event is co-organized by the California Dairy Innovation Center, California Milk Advisory Board, Dairy Management, Inc., and the California Dairy Research Foundation with support from industry and the Pacific Coast Coalition. Find program details and registration HERE.

 

LTOs are Paramount in 2025

 

All resources suggest next year is going to be very challenging in food and beverage. (Sorry, hate to be Donna Downer.) Global food prices recently rose to an 18-month high, with some food baskets expected to continue climbing, according to market watchers, as reported by CNBC, which also shared that in October, world food commodity prices were at their highest since April 2023. This is  according to the most recent data compiled by the United Nations’ Food and Agriculture Organization. Read more HERE.

GLP-1 weight-loss meds have people being more nutrition-conscious with how they consume calories. (It’s no wonder Hostess is struggling. Call me crazy, but I just cannot see kids taking more Twinkies to school…ever!)
And all these tariffs and deportations are really going to mess up the food supply chain. (Many of us warned you!)

With all that said, there is a bright spot in dairy, even if that means we all need to start milking our own cow. For the most part, dairy is local in the U.S. (Good for Americans, bad for exporters.) Dairy—in its many forms, from fluid (milk and creamer) to frozen (ice cream and novelties) and solid (cheese and butter) to viscous (everything else)—is an ideal blank canvas for layering in flavors. 

 

This is where limited-time-offerings (LTOs) come in. They are having an amazing time right now. If you have not noticed, since Halloween, most of the supermarket seems to be filled with LTOs, including the home fragrance aisle. 

Quite possibly half of Aldi is stocked with seasonal merchandise.  Check out this ARTICLE in Food Business News on “Aldi implementing aggressive growth strategy in US.” 

LTOs create an urgency to purchase. As Aldi describes them, “here today, gone tomorrow.” They are often focused on seasonal flavors and themes, but do not have to be. They can focus on philanthropies, sports teams and even local good will, such as a save the rhino at the zoo fund. They can play on nostalgia with a new twist, or “newstalgia.” Fun colors and unique textures add to the experience. Incorporating interactive social promotion brings in the experiential element that consumers crave. This can easily be done with a QR code. 

 

Listen to this 15-minute WEBINAR regarding what’s trending in flavors for dairy foods. You will learn about inclusions that make LTOs scream “buy me now.”

Need Innovation Inspiration? Attend the Dairy Products, Process & Packaging Innovation Conference: February 18-20, 2025 at The Cliffs Resort in Shell Beach, CA.
 
The upcoming Dairy Products, Process & Packaging Innovation Conference is set to bring together a diverse group of dairy producers, processors, suppliers and researchers in the field. The 2025 conference theme is “Navigating Trends, Technologies and Tomorrow’s Consumer,” highlighting the rapidly changing landscape of the dairy sector and the need to adapt to new consumer preferences and demands. 

The program features sessions covering sustainability, new dairy product innovation, automation and more. Attendees will also hear global insights, product success stories, cutting-edge academic research and explore opportunities and challenges for dairy production and processing. The event will provide extensive networking opportunities, connecting participants with industry experts, researchers, and entrepreneurs to facilitate dialogue that can inspire innovation across the dairy industry. 

With early bird registration open until January 5, 2025, this is a must-attend event for those looking to drive innovation in the dairy sector—from processors and suppliers to ingredient manufacturers. This event is co-organized by the California Dairy Innovation Center, California Milk Advisory Board, Dairy Management, Inc., and the California Dairy Research Foundation with support from industry and the Pacific Coast Coalition. Find program details and registration HERE.
 

Let’s Be Thankful for Innovation

 

Thank you for all you do!

 Thank you to all the amazing people involved in food and beverage manufacturing. Farm to table, and everything in between, we are bringing delicious, nutritious foods to people around the world. While we all appreciate tried and true staples, new products keep life interesting. 

Congratulations to all innovators. Thank you and keep up the great work. 

According to the latest consumer trends research by Innova Market Insights, a striking 58% of consumers worldwide prioritize quality in ingredients and products when making food and beverage purchases.

 As the demand for added value becomes the new norm, brands must elevate quality beyond just ingredients to thrive in 2025. 

Here are 10 players who are already there.

Lifeway Foods, a leading U.S. supplier of kefir and fermented probiotic products that support the microbiome, added 10 new on-trend flavors to its on-the-go 8-ounce line of Organic Kefir. The entire line is lactose-free, as consumer demand for lactose-free dairy products is predicted to grow rapidly over the next five years. The kefirs are loaded with high-quality bioavailable nutrients, including protein, calcium and 12 live and active probiotic cultures. 

 

Many of these flavor fusion combinations have never been seen before in the cultured dairy category. They are: Coconut Pineapple, Grapefruit Elderflower, Guava Jackfruit, Hot Honey, Matcha Latte, Passionfruit Lychee, Pink Dragon Fruit, Pistachio Rose Vanilla, Taro Ube Latte and Wild Blueberry Lavender.

Chobani introduced Chobani Super Milk, a nutrient-rich milk made specifically for donation to people impacted by disasters as well as to help some of the most vulnerable in Chobani’s hometowns. With a nine-month shelf life and no need for refrigeration until opened, the 32-fluid-ounce package provides four servings per container. 

One serving contains 13 grams of protein (50% more protein than traditional milk), 7 grams of prebiotic fiber for digestive health, 9 grams of sugar (25% less sugar than traditional milk) 400 milligrams of calcium (25% more calcium than traditional milk) and is fortified with vitamins A and D. 

Chobani is producing an average of 145,000 pounds of Chobani Super Milk monthly to be deployed by the American Red Cross nationally in areas facing natural disasters and to local partners in central New York and southern Idaho communities.

 

 

 

Voyager Milk developed Toddler Milk to make sure littles have their preferred beverage of choice no matter where they are. It’s a single-serve sachet of a dry mix made with USDA organic-certified milk from California grass-fed cows. The mixes are fortified with calcium and vitamin D.

Kerry Dairy Consumer Foods, a division of Kerry Group’s dairy business Kerry Dairy Ireland, developed oat- and dairy-blended products under the brand name Smug. Products includes milk, cheese and butter, which are described as combining “the goodness of dairy and plants.” Through the addition of plant-based ingredients, saturated fat content is lowered. The dairy provides high-quality protein, vitamins, minerals and other nutrients.

SPYLT is a  line of better-for-you (high protein and low sugar) dairy-based energy drinks. The 11-ounce shelf-stable 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 year the company added two new varieties: strawberry and vanilla. The product had a very strong and active presence at NACS, the expo for the convenience channel. It has special appeal to the growing e-sport consumer who is looking for convenient energy and nutrition.

 

General Mills is selling off its North American yogurt business, but it’s not leaving the category. It is strategically utilizing dried nonfat Greek yogurt made with whey protein concentrate and nonfat milk to offer perishable “yogurt-style” snacks. (The heat processing to dry the yogurt kills off the fermenting cultures.) Milk powder is also part of the formulation. 

 

Nature Valley YoBark comes in Honey Vanilla and Strawberry flavors in 5-ounce recloseable, shareable bags. One serving (1 ounce) contains 150 calories, 8 grams of sugar (of which 6 grams are added sugars), 5 grams of protein, and is an excellent source of calcium and a good source of vitamins A and D.

Soft, squishy Yo-Bites are made with similar ingredients. They come in two varieties: PAW Patrol Strawberry and SpongeBob Mixed Berry. One serving—about 1 ounce—is equivalent to 12 pieces. One serving contains 80 calories, no fat, 11 grams of total sugars, of which 8 grams is added sugars, and 4 grams of protein. A serving is also a good source of calcium and vitamin D.

Brainiac Foods introduced the Neuro+ line, which offers the most advanced brain nutrition in the baby food category with the addition of milk fat globule membrane (MFGM), a nutrient found in breast milk and proven to support baby’s brain development and immune system. Made with full-fat dairy, the 3.5-ounce perishable pouches come Carrot Blueberry and Strawberry Banana flavors. 

 

REBBL introduced Smoothie Starter, a category-defining multi-serve concept created for convenience and functional nourishment. The vegan product is designed to transform morning rituals, offering consumers an organic and convenient base to create nutrient-dense smoothies in seconds without the mess. With just the simple additions of ice, fruit or greens, users can quickly and seamlessly blend up a protein-packed and gut health-supporting smoothie to fuel their day.

 

Offered in coconut milk and oat milk liquid base varieties, Smoothie Starter delivers 20 grams of plant-rich protein to kickstart the day and features amplified benefits through postbiotics to support gut health. The product is also fortified with 20% of the Daily Value of zinc for immunity support. 

 

Smearcase introduced FroCo, the first-of-its kind frozen dairy dessert made with cottage cheese as its base ingredient. The product comes in 5-ounce single-serve containers and 14-ounce multi-serve pints in three varieties: Mocha Joe, Peanut Butter and Vanilla Bean. It is enhanced with collagen and is marketed as having half the fat and seven-times the protein of regular ice cream.

 

Enlightened introduced Frozen Yogurt Bark. The snackable take on traditional frozen yogurt comes in three varieties. Banana Peanut Butter is a Greek yogurt and dark chocolate base, filled with peanut butter and topped with freshly frozen banana pieces. Pineapple Coconut is a Greek yogurt and white chocolate base, topped with fresh pineapple and sprinkled with shredded coconut. Triple Berry is a Greek yogurt and white chocolate base, topped with freshly frozen strawberries, blueberries and raspberries. One serving contains 4 grams of protein and 110 calories or less.

Happy Holiday Season!

 

The Future of Dairy Includes Hybrid, but please don't call it hybrid.

 

Once upon a time there was a product called ice milk, a lower-fat, lower-calorie form of ice cream. The name itself was suggestive of an inferior product, as it was frozen milk, not frozen cream. Before the Nutrition Labeling and Education Act (NLEA) was signed into law on Nov. 8, 1990, any product labeled ice cream had to contain at least 10% butterfat, among other requirements. The product called ice milk had less butterfat, hence the name. The NLEA allowed ice milk to be called ice cream, as long as it included a legally defined reference to the butterfat content, such as nonfat, fat-free and low-fat.

Along with those labeling changes, there came significant improvements in ingredient and manufacturing technology. Think slow churn. 

That’s brings me to hybrid, as it relates to food. It’s not an appealing term. In fact, one of the online definitions reads: the offspring of two plants or animals of different species or varieties, such as a mule (a hybrid of a donkey and a horse). 

The fact is that the growing global population needs to rely on more nutrients from plants in order to thrive. Another fact is that beyond beverage, most of the plant-based dairy alternatives in the marketplace did not satisfy the sensory expectations, nutritional needs and budget of the flexitarian trying to mix things up in their diet for their wellbeing and the health of the planet. Enter the hybrid concept. But, it needs a better name.

According to a hot-off-the-presses report from Fact.MR, a market research and competitive intelligence provider, the global Hybrid Dairy Products Market is projected to be about a $22 million business in 10 years. The research firm has a broad definition for hybrid dairy and it includes everything from toddler pouches that combine yogurt and vegetables to spoonable desserts made with cows milk and chia seeds. Blending proteins in nutritional foods to maximize the protein content is a huge opportunity.  

In the U.S., hybrid protein products currently can be found in the nutritional and meal replacement beverage space. Any suggestion to the hybrid formulation is typically limited to ingredient legend.  

Because dairy foods remain one of the most highly regulated food categories in terms of product names and descriptors in the U.S. and elsewhere, hybrid concepts of cheese, ice cream, yogurt, etc., would not be able to be called by such legally defined names. They need their own identity, and please, hybrid is not going to cut it. But there’s potential in this space, according to Fact.MR research.  

 “By creatively fusing traditional dairy with cutting-edge plant-based ingredients, hybrid dairy products are slowly but surely changing consumer preferences and the structure of contemporary diets. Hybrid choices provide the best of both components—delicious flavors combined with greater health benefits—as health-conscious people seek out nutritional diversity,” according to the report.   

If your product development team is not already exploring this space, it’s time to do so. But, please don’t call it hybrid. 

Dairy Innovation Health and Wellness Contest Picks Winners at Future of Dairy Expo

 

The Real California Milk Excelerator competition returned for a sixth year. Hosted by the California Milk Advisory Board (CMAB), in partnership with innovation advisory VentureFuel, this year’s innovation competition was for health and wellness startups. 

Last night, Nov. 14, 2024, eight judges (myself being one of them) selected four of the seven finalists to move onto the second phase of the contest. 

The four companies and their products:

Drink Todo is a high-protein, high-fiber breakfast smoothie designed to provide a convenient and nutritious solution for busy lifestyles. The shelf-stable meal replacement features 25 grams of milk protein and 6 grams of dietary fiber in every 12-ounce bottle. It is also enriched with essential vitamins and minerals.

Pluff is a high-protein dessert primarily made from a combination of Greek yogurt, heavy cream, cottage cheese and whey protein blended and whipped together. It’s a brand new concept unlike anything in the marketplace. 

Projo is an instant coffee blend of organic Arabica coffee, marine collagen, organic coffee fruit extract, digestive enzymes and 100% whole milk. This coffee boosts energy and supports health and wellness. A ready-to-drink version is in the works

Smearcase is FroCo, a trademarked name for the world’s first cottage cheese-based frozen dairy dessert. The product is infused with collagen and provides 40 grams of dairy protein per pint. Smearcase was the People’s Choice winner. 

The annual competition, which focuses on accelerating value-added products using real milk, features an immersive mentorship program and access to non-dilutive capital and an innovation ecosystem for brand growth. The winners made their final pitches at the end of the Future of Dairy Expo, which included a number of panel discussions on hot topics in dairy innovation along with an expo floor featuring products tastings. 

The Real California Milk Excelerator is the largest global dairy accelerator. The program is open to innovative companies producing products made with at least 50% real milk or dairy. This year, these products had to leverage the benefits of dairy to promote health, wellness and general well-being. This year’s competition offered a value of up to $500,000 in prizes and program value for products that introduce novel applications in any form and drive utilization of Real California dairy.

“Innovation is the lifeblood for all industries. Our investment in the Excelerator and the California Dairy Innovation Center continues to introduce new products and innovators/founders into the pipeline and relationship with Real California Milk,” said John Talbot, CEO of the CMAB (pictured above, right). “With an overall market value of more than $5 trillion, the health and wellness focus make sense and allows us to hone in on startups that are leveraging the natural goodness of milk and its myriad benefits. Wellness for consumers is an everyday pursuit – whether physical or mental – and real dairy delivers. This is an exciting time to create products and we look forward to connecting with founders to take them to the next level.”

Each of the seven finalist of the 2024 cohort had access to a group stipend and a robust network of resources to refine and scale their product and business. They also participated in a three-month immersive CMAB/VentureFuel Mentorship Program, consisting of elite counsel from successful founders, investors, leading corporate executives and experts across design, marketing, sales, manufacturing, distribution, farming and processing industries. 

The four winners received $30,000 each to grow and expand their product in California and have access to an Investor/Buyer Virtual Roadshow. One participating company will unlock an additional $100,000 grand prize by establishing their presence in California and exhibiting the most promising growth within 12 months of the final competition. 

From the 2023 cohort, that winner is Petit Pot, a French-style dairy dessert sold in paper-based cups that are made with more than 80% sustainable/renewable fiber.    

The other three finalists from the 2024 cohort are: 

Stellify, which is a low-calorie, functional, dairy-based energy and wellness shot made with reduced-fat lactose-free milk for lactose-intolerant individuals. It features natural caffeine from coffee cherry, theobromine and L-theanine. 

TruJoy is an elevated frozen Greek yogurt made with simple, natural and timeless ingredients. It boasts a robust nutritional profile, with protein and probiotics, as well as a clean label.

Voyager Milk is the only USDA organic dried whole milk for toddlers. It comes in a convenient stick-pack format for on-the-go usage.

Congrats to all participating companies. They are all winners in my eyes!