Dairy’s Role in Whole Foods Market’s Top-8 Food Trend Predictions for 2027.

 

This week Whole Foods Market published its Top-8 Food Trend Predictions for 2027. Protein, dairy and fiber were barely mentioned, not because their appeal is going away. It’s because they are here for the long run. All things dairy will continue to build momentum in 2027. The industry can get some innovation ideas from Whole Foods Market’s list. It’s already happening.  

Today’s blog sponsor, Double H Packaging, Inc., a full-service manufacturer of paperboard and plastic packaging solutions, has launched its new brand and website. This is the most recent step in a broader organizational transition for the Double H family of companies. Double H Packaging now operates as a dedicated packaging business with its headquarters and printing division based in Warminster, Pennsylvania, while Double H Plastics operates as a separate extruded products manufacturer based in Morristown, Tennessee. The recent architecture change was an opportunity to take a fresh look at how the companies present themselves.

ATTENDING PACK EXPO IN CHICAGO THIS WEEK? 

VISIT DOUBLE H PACKAGING IN THE WEST HALL, BOOTH 46024.

1. Terroir’s New Territory

This is Whole Foods’ first forecasted trend. Terroir refers to the soil, climate and geography that shape a product’s taste and character. Dairy has always played in this space without really making a big deal about it. It’s time. Think grass-fed milk, “made with California milk” and Parmigiano Reggiano direct from Parma, Italy.

Here are two new fun ones. 

Adirondack Creamery will soon be rolling out Chestnut Spice Ice Cream, a limited-edition fall and holiday flavor made in collaboration with The Great Chestnut Experiment, a New York-based company working to bring the chestnut back into American food culture. The pint swirls The Great Chestnut Experiment’s Spiced Chestnut Crème, inspired by its signature Chestnog, into Adirondack Creamery’s rich vanilla ice cream. It brings an ingredient most Americans know only from a holiday song into the everyday freezer aisle.  

Legend has it that a squirrel could once travel from Maine to Georgia without touching the ground, hopping across the branches of American chestnut trees. The chestnut was a pillar of Eastern forests and kitchens and made up as much as a quarter of the forest canopy in the Eastern US. Its nuts fed families and livestock, and its rot-resistant wood built countless barns and homes.  In 1904, a deadly fungus was found on chestnut trees at the Bronx Zoo. The chestnut blight spread quickly, and by the 1950s it had killed an estimated four billion American chestnut trees.  

Before the blight, chestnuts were everyday American food. Street vendors sold them roasted from carts on New York City corners, and home cooks put them in stuffings, soups and stews. Today they survive mostly as a lyric, “roasting on an open fire,” that millions of people sing every December. Yet most Americans have never tasted one, and most chestnuts sold in the U.S. are imported. That’s starting to change. Farmers across the Northeast and Midwest are planting blight-resistant chestnut trees, and American-grown chestnuts are easier to find every year. 

“We’ve always built our flavors around simple ingredients with a story and that connect customers to the small farmers that produce them,” said Paul Nasrani, founder of Adirondack Creamery. “Few ingredients have a story as American as this one. When we tasted The Great Chestnut Experiment’s Spiced Chestnut Crème, we knew it belonged in a pint. Every scoop helps efforts of farmers to bring this tree back.” 

Adirondack Creamery Chestnut Spice Ice Cream will be available in November and December at Wegmans, FreshDirect, Union Market and specialty grocers for $7.99 to $8.99 per pint, while supplies last.  

Jeni’s Ice Creams is on the terroir trend, too. The company just released Appalachian Acorn Pie, a new limited-edition fall flavor, half a decade in the making, crafted with flour milled from foraged Ohio oak acorns, available online and in Jeni’s scoop shops.

The new flavor is a testament to the lengths Jeni’s will go when they get curious about something. About five years ago, the Jeni’s R&D team asked what felt like an innocuous question: “Would it be possible to make an ice cream with acorns?”

The answer seemed simple enough. Acorns are abundant in the U.S. and have historically been a food source for indigenous Americans. But acorns also aren’t commercially regulated or distributed, and so Jeni’s started by looking to international sources.

“The problem was, those early international sources for acorn flour gave us a first taste of what this ice cream could be, which was so fragrant and nutty and beautiful. It was unlike anything I’d ever eaten, but also felt wildly familiar,” said Beth Stallings, senior director of innovation at Jeni’s. “From that moment, we knew we had to find a way to make this flavor, whatever it took. And it took a lot of amazing work.”

After those international sources fell through, the team realized if they were going to make an acorn ice cream, they would need to build their own supply chain from the ground up. This was the first time the team ever did this. 

Jeni’s partnered with Route 9 Action Network, an agricultural cooperative based in Carroll County, Ohio. Their main crop is chestnuts, but they were interested in expanding. So, Jeni’s signed multiple grant letters to help Route 9 grow their business so that they could forage and process the acorns needed for this ice cream. This included washing and leaching the tannins from the acorns so they would be safe to consume.
From there, the acorns went to a nearby Amish farm to be milled into flour. This required a few extra layers of communication. Jeni’s had to use snail mail, a community phone and in-person visits to stay in contact, all to achieve the end result: beautiful, fragrant, Appalachian grown and milled acorn flour that Jeni’s could fold into cream.

After five years of foraging, milling and testing, Jeni’s is releasing a very limited supply of Appalachian Acorn Pie, an acorn ice cream with a graham cracker swirl. It’s nutty and sweet, somewhere in the realm of hazelnut, coconut and chestnut. 

2. Beautrition

Moving on to Whole Foods’ second predicted trend for 2027: beautrition. “Beauty from within” is gaining momentum as consumers are turning to ingredients rich in collagen, antioxidants, healthy fats and hydration to support skin health. 

I am going to stop right there because we all know dairy is inherently loaded with nutrients that support beauty from within. Many dairy products are also an ideal carrier for other functional ingredients, with collagen being popular. Let’s get loud about dairy’s beauty powers.

3. The Yōshoku Effect

Third on the list is the yōshoku effect. From pillowy milk bread to savory-sweet curry, Japanese comfort food is gaining momentum in the U.S., and much of that interest centers on yōshoku. Rooted in the adaptation of European and American dishes to Japanese tastes, this culinary tradition transforms familiar formats into nostalgic, highly craveable foods, such as Point Reyes Farmstead Cheese Co TomaRashi. This is a semi hard, creamy, buttery cheese infused with Japanese Shichimi Togarashi spice blend, offering gentle heat, umami and nutty notes. 

4. Dish Reinvention

Dairy has reinvented itself over the past few years, so we’ve got this trend. Think cottage cheese!

Consumers are increasingly embracing playful transformations of beloved dishes into entirely new forms, creating eating experiences that feel both nostalgic and novel. The concept is quickly moving into grocery aisles, inspiring products such as Van Leeuwen’s Mango Sticky Rice Ice Cream.

5. Ingredient Minimalism

From eliminating artificial colors and flavors to putting “dairy back into dairy” and removing chemical-sounding performance ingredients, dairy foods formulators have been very proactive with ingredient minimalism. 

This is good, because the trend in “less is more” promises to gain momentum in 2027. Fueled by viral “read your labels” social content and growing scrutiny around additives and ultra-processed foods, shoppers are embracing pared down ingredient lists as a marker of quality. 

6. Bitter Done Better

I’ve been writing for the food trade for more than 30 years. Soon after I started, so did the conversation about taking a stealth approach to reducing saltiness and sweetness in foods in order to change our taste preferences. It looks like we’ve arrived. 

It was not that long ago that concentrated dark chocolate was shunned. Now it’s the prize confection. 

People aren’t just taking the bitter with the sweet; they’re choosing it instead, shifting toward more complex flavor profiles, according to Whole Foods. Driven by expanding palates, digestive wellness and the sober-curious movement, bitter ingredients are showing up on restaurant menus and in packaged goods and beverages.

Müller Yogurt & Desserts has collaborated with Myprotein in the U.K. to launch Top Hat High-Protein Yogurts. The "top hat" is a nod to the dome of mix-ins atop the yogurt container. One variety is Strawberry Greek yogurt with dark chocolate and protein cereal granola.

This is space we need to explore more and start getting creative. 

7. Zero Waste 2.0

While food waste reduction has been gaining traction for years, consumers are now embracing a broader zero-waste mindset, looking for ways to reduce waste across their daily lives. Rather than viewing sustainability as a series of individual actions, shoppers are embracing more circular systems that maximize resources, and minimize what ends up in landfills. Upcycling has moved beyond the produce department, which led this trend to become a source of product innovation in other categories.

The dairy industry is a leader in this space. Think whey! But we can do more. 

8. The Bean Boom

Thie final forecasted trend complements the balanced protein movement. These are meat, poultry, dairy, egg or seafood products that substitute at least 30% of the animal-based ingredients for ingredients made from plants, cultivated animal cells or microbial fermentation, according to San Francisco-based The Balanced Protein Consortium and NECTAR. Examples of balanced dairy products include milk, cheese and cream that blend traditional dairy with plant proteins, such as soy, pea, fava bean and oat.

You can read more about this HERE in an article I wrote for Food Business News titled “Getting the ‘balanced dairy’ category off the ground.”

The concept has been well received in Europe, mainly the Scandinavian countries. PlanetDairy, Denmark, for example, produces and markets hybrid milks and cheeses. The Pizza Mix is 31% plant-based ingredients, namely starches, plant-derived oils and fava bean protein. The mozzarella content is 40%. There’s also milk protein in the product. 

One U.S. brand that has had success with hybrid dairy is Plucky Pickle Dip. The base for the product is a blend of white beans and cream cheese. 

Thanks Whole Foods for the inspiration!

 

 

NACS 2026: Everyone is Making Protein Convenient

 

The National Association of Convenience Stores (NACS) expo took place this week in Las Vegas. And wowza, what an expo it was! From cheese snacks to frozen novelties to protein beverages, dairy showed up in convenient formats and buyers were buying them up. Dairy proteins were also the star ingredient in varied food formats. Make sure your dairy foods are controlling the dairy protein narrative. 

While all things dairy put a smile on my face, as well as my fun photos with branded imagery and characters, the highlight of NACS 2026 for me was an upfront seat to see and hear Jason Sudeikis, aka Ted Lasso, speak about anything and everything. FYI, prior to his Saturday Night Live debut, he worked at a few different grocery stores to make ends meet. He was quick to point out they were not c-stores but assured the audience that he shops them often. 

In case you were wondering, there were 151,975 c-stores in the U.S. at the end of 2025. Foodservice contributed 28.5% of in-store sales in 2025, up from 11.9% in 2005, according to the State of the Industry data from NACS. 

 

 

Foodservice is made up of the categories of prepared food; commissary food; and hot, cold and frozen dispensed beverages. The largest category is prepared food—pizza, chicken, burgers, sandwiches/wraps, salads, etc.—which accounted for 73.9% of foodservice sales, up from 66.4% in 2021. 

Following prepared food, packaged beverages comes in as the second biggest category within c-stores, accounting for 18.7% of in-store sales, up 0.8 points from 2024. Among the other categories, the alternative snacks category—namely, protein-forward products—saw a particularly strong sales increase of 7.9% in 2025, which can be attributed to the rise in GLP-1 users, according to NACS. 

Dairy plays in all these spaces. 

"Protein is the magic word that has sustained dairy in recent years,” according to Ludovic Meilhac, expert partner at McKinsey & Company, who recently wrote on the topic, referencing McKinsey’s eighth annual dairy executive survey. 

“If a dairy product has a label indicating high protein content, it sells better,”  according to Ludovic Meilhac, McKinsey & Co.

Link HERE to the McKinsey survey, which was expanded to include Europe. 

“Protein has always been a rock star. People have always said it’s good for you, and you should consume more of it,” Meilhac said. “More recently, people have come to understand that the quality of the protein matters, too. Dairy proteins are great because they’re easily digestible and have an amino acid composition that closely matches the body’s needs, so they’re hard to replicate with plant-based sources alone.”

He explained that there have been two big recent “events” in the dairy protein phenomenon: the introduction of Greek yogurt and the introduction of ultrafiltered milk. Both are all about concentrating protein.

“Both Greek yogurt and ultrafiltered milk are now multibillion-dollar industries,” said Meilhac. “The protein trend has helped the dairy industry reverse the narrative. Just five or so years ago, plant-based alternatives were growing fast, and some people believed that within a few years the dairy industry would be dead. That hasn’t happened.

“Consumers today want a lot of dairy protein, especially whey protein,” said Meilhac. “It’s a versatile ingredient…and there’s been a lot of innovation in dairy protein. 

 

“In the past three years, U.S. dairy processors have invested an unprecedented $13 billion in building dairy plants,” said Meilhac. “That investment reflects confidence in what lies ahead for the industry. Consumer demand remains strong, AI is helping companies improve performance, and high-quality dairy protein continues to open up new possibilities.”  

And protein was everywhere at NACS 2026. Mars Snacking is putting dairy protein in its new Cheez-It Protein crackers. The crackers are also made with 100% real cheese.

Rich Products is bringing protein to its blend it yourself f’real brand in the first quarter of 2027 with Tropical Mango Protein and Peanut Butter Banana Reese’s Protein Smoothies. Each Protein Smoothie is made with real fruit, delivers 20 grams of protein from milk protein isolate and contains fewer than 250 calories, with no artificial colors, flavors or sweeteners.

“Consumers are increasingly looking for products that deliver both indulgence and function, and our new Protein Smoothies are designed to do exactly that,” said Megan Grinstead, Vice President of Customer and Consumer Marketing at Rich Products Corporation. “Together with our bold new packaging and next-generation B8 Blender within our Blend n’ Sip platform, we’re elevating every part of the f’real experience. These innovations help us deliver more engaging consumer experiences, greater operational confidence for our customers and a strong foundation for future innovation across the brand.”

 

The Simply Good Foods Company, which has owned Quest Nutrition since 2019, and Legendary Foods, which is owned by the founder of Quest Nutrition, both had a bold presence at NACS. These companies are all about dairy protein in convenient, portable, single-serve formats. From pasta cups to beverages to doughnuts and all types of bars and chips, these two companies are big buyers of milk proteins and whey proteins.  

Barebells was one of many brands promoting Protein Soda. Barebells’ offering is a sugar free, sweet and sparkling soda with 200 milligrams of caffeine and 10 grams of clear whey protein. It comes in four flavors: Classic Cola, Pineapple Sunrise, Sweet Cherry and Wild Strawberry.

To read more about protein sodas, link HERE to an article I wrote on topic for Food Business News. 

SPYLT, the ready-to-drink protein milk for those who refuse to grow up, was serving up its new limited-time-offerings of Maple Donut and Banana, along with its core line. Each can packs in 20 grams of protein, 0 grams of sugar, 90 calories 60 milligrams of caffeine. It’s made with lactose-free ultrafiltered milk.

“What’s always set us apart is our craveable, playful and unexpected flavors,” said Josh Mendenhall, Co-Founder and President of SPYLT. 

Craveable, playful and unexpected flavors, coupled with dairy protein and served in a convenient format, is the way forward for dairy in the c-store channel.  
 

 

Ice Cream Processors Differentiate to Prepare for Ultra-Processed Food Regulations. And Hey, Go Whey!

 

It was great to see so many Daily Dose of Dairy subscribers at the International Whey Conference, which was held this week in the city I have called home my entire life: Chicago. One of the kick-off presentations was given by Mike McCully, president of McCully Consulting. He explained how the U.S. dairy industry is investing in whey production to meet global demand. 

Read the article I wrote for Food Business News on this topic by linking HERE. 

One of the closing presentations was given by Professor Thom Huppertz from the University College Cork, Ireland. It was on ultra-processed foods and how the majority of dairy foods—regardless of nutrient density—are demonized according to NOVA, the food classification system developed by researchers at the University of Sao Paulo, Brazil. NOVA has become the most widely used framework for categorizing foods based on the extent and purpose of their industrial processing.

 

Source: Thom Huppertz, University College Cork, Ireland
 

Unlike traditional nutrition labeling, which focuses on what a food contains, NOVA focuses on what has been done to the food. As you can imagine, processing milk into a nutrient-dense, powerful ingredient such as whey protein isolate and using it to make a superfood such as high-protein probiotic yogurt does not fare well according to the NOVA classification system. 

While ingredients are not classified by NOVA, Huppertz emphasized, the foods they are used in do get classified. This is something the dairy industry is working very hard to help educate consumers.

In the meantime, manufacturers of many of the dairy foods that fall into the fourth NOVA category of ultra-processed are also working to clean up labels and educate consumers. This includes ice cream processors. While there’s no denying that turning milk into this delicious frozen treat enjoyed around the world and by almost all people is a process, simplifying the process and explaining it will help a brand differentiate from the other. 

That’s something Hudsonville is proactively setting out to do. Last week they started their Real Ice Cream campaign, explaining that “It’s time to get real about the ice cream you eat and enjoy. Don’t be fooled in the freezer aisle by frozen dairy dessert; real premium ice cream is right there, if you know how to look.”

Real ice cream has standards in the U.S. and many other countries. To meet the legal definition set by the USDA, ice cream must contain at least 10% milkfat and weigh at least 4.5 pounds per gallon, among other requirements.

For family-owned and operated Hudsonville Ice Cream, the real ice cream standard has been part of the company’s approach for 100 years. All of Hudsonville’s ice cream is made with fresh milk and cream from local farms, and Hudsonville’s Super Premium Pints go a step further, with 13% to 15% milkfat for an even richer, creamier texture, according to the company. The company has refreshed its Super Premium Pint Collection to communicate this message. 

“Real premium ice cream isn’t a new idea for us,” says Taylor Janisse, product developer at Hudsonville Ice Cream. “What’s changing is that consumers are asking more questions about what goes into their food. We’ve been answering that question with the ice cream we make every day, and we are continuing to explore ways to evolve our classic recipes to meet the needs of what people want when they are choosing ice cream.”

Remember when Haagen-Daz had its Five line? It’s probably time for the brand to bring it back. 
And then there’s gelato, a term not regulated in the U.S. In Italy, it’s the word for ice cream. 
A little more than a decade ago, gelato was taking off in the U.S. And just when it was really starting to resonate in foodservice as a handcrafted product, the pandemic hit. 
Now’s the time for a gelato comeback. It appeals to today’s consumer looking for authentic, simple and clean label. Gelato tells a story. It’s a frozen dessert that consumers can connect to, a very important attribute in today’s marketplace.

 

Authentic gelato is hand-crafted in small batches and typically made fresh daily for on-the-go consumption. The base product is simple: milk, cream, sweetener, and sometimes pasteurized eggs. The gelato-maker then blends in fruit—and lots of it—or chocolate, nuts or other sweet treats. The beauty of the small batch is that the gelato maker can be creative with flavoring ingredients. This keeps the consumer interested and coming back for more. These ingredients are often whole food ingredients, which adds to the appeal.

If you are interested in learning more about gelato and gaining innovation inspiration, get a FREE ticket to SIGEP World, which will take place January 23 to 27, 2027, at the Rimini Expo Centre in Rimini, Italy. (Click on the banner ad or HERE.) I will be presenting on gelato flavor innovation, as well as be a judge of the gelato competition. Lucky me!

Artisan gelato is a symbol of Italian excellence. It’s also a strategic asset for the global foodservice industry, capable of generating profit, differentiation and new opportunities across various markets and formats. Hope to see you in Italy!

 

Swicy Doubles Down in Dairy

 

As temperatures cool (finally, many of us are likely saying), flavor continues to heat up, even in dairy. Sweet and spicy pairings have existed for centuries and can be found in cuisines all around the world. One of the attractions is that sweetness--from caloric carbohydrates, not non-nutritive sweeteners--helps tame the kick of capsaicin, the chemical compound in peppers that delivers fiery flavor. That’s because sugar coats the taste buds, while capsaicin binds to them. By mellowing the perception of heat with sugar, the consumer can better taste the complexity of the pepper as well as the carrier food.  

This week, The Kraft Heinz Company got swicy with the introduction of Philadelphia Mike’s Hot Honey Whipped Cream Cheese. The new spread swirls the iconic sweet heat of Mike’s Hot Honey into Philadelphia’s light and fluffy whipped cream cheese, bringing a little kick to everything from bagels and charcuterie boards to pizza. Available exclusively at Walmart now, the new flavor will expand to additional retailers beginning in January 2027.

Other soon-to-be-released flavors from the brand include seasonal Cranberry Orange and permanent-edition Salted Caramel.

Philadelphia has been part of the hot honey journey from the start, with founder Mike Kurtz using the brand’s cream cheese as a canvas for his creation. More than 15 years later, nearly half of consumers have tried hot honey, led by millennials and Gen Z, and sweet-and-spicy flavors have surged nearly 230% on menus over the past four years, according to Datassential. Now, the pairing that helped introduce consumers to hot honey is becoming official.

“When I was first building the brand, I used to sample our hot honey on bricks of Philadelphia cream cheese to show people just how delicious and versatile the combination could be,” said Kurtz. “To now bring that pairing to life in a partnership with Philadelphia feels like a full-circle moment. Together, we worked closely to get the balance of creamy, sweet heat just right.”

Aldi recently introduced limited-time Park St. Deli Hot Honey Pepperoni to its refrigerated dairy dip lineup. Cream cheese is the first ingredient. 

Honey plays a central role in building flavor and functionality in new Bezi Hot Honey Labneh. The honey-forward innovation is making its debut in the natural and specialty foods space. It is a thick, tangy and creamy Middle Eastern “yogurt cheese” made by straining whey from yogurt until it reaches a rich, spreadable, cream cheese-like consistency. 

This is not just a U.S. trend. The Boursin brand from Bel Brands is bringing the hot honey trend to the indulgent cheese fixture with the launch of a limited-edition Hot Honey & Roasted Garlic variant in the U.K. 

“Hot honey is a flavor combination that has gained significant momentum, so we saw a clear opportunity to bring that sweet-meets-heat profile into indulgent cheese in a way that feels unmistakably Boursin,” said Ollie Richmond, marketing manager at Boursin.

Explore The National Honey Board’s 2026 Queen’s Choice Awards top new product innovations with honey. Link HERE for the winners.

Here’s something else to understand about capsaicin. It is soluble in fat. This is why dairy foods make an excellent carrier. Milkfat helps mellow the heat of chilis, enabling their flavor to come through. This complements the shift among consumers away from extreme heat toward more approachable flavor-building heat. They want spice and heat, but they want it balanced. Fruit-forward heat is also gaining traction. This presents formulators with an opportunity to source ingredients that layer detectable flavors with heat. 

The concentration of capsaicin in chili peppers is measured in Scoville Heat Units (SHU). This was originally determined using a test that measured the degree to which a chili pepper solution must be diluted before capsaicin was no longer detectable to a professional taster. Today SHU is determined in a less subjective test called high-performance liquid chromatography, which measures capsaicin content. Pure capsaicin tops out the Scoville scale at 16,000,000 SHU. 

To compare, bell peppers, which are part of the Capsicum genus yet lack capsaicin, score zero on the Scoville scale, while ancho peppers, also known as poblanos, are 1,000 to 2,000 SHU. Chipotles and jalapenos range from 2,500 to 10,000 SHU. Guajillos are dried mirasol chilies, which are only about 2,500 to 5,000 SHU. Pasillas are even milder, at 1,000 to 2,500 SHU. 

Chili peppers possess flavor, but depending on their degree of heat, the flavor may not get tasted by the consumer. Because consumers vary in their threshold for heat, some might taste flavors while others do not. 

Common flavorful chili peppers include chipotles, which are made by smoking and drying jalapenos; thereby, having a woodsy, smoky flavor. Anchos possess a rich, dark cherry and raisin sweetness. Guajillos boast a moderately spicy, tangy flavor with a touch of citrus while pasillas have a unique, complex flavor that starts out like prune and finishes with a hint of licorice.

There are a number of varieties of habanero peppers, ranging from little to no heat to fiery hot (500,000-plus SHU), which makes them so popular, as they can be blended together or with other ingredients to develop unique flavor profiles. In general, habaneros possess a fruity, citrusy flavor, which is why they are often paired with fruits, with mango being the most common. 

At 800,000 to 1,000,000-plus SHU the Bhut Jolokia pepper, also known as ghost pepper, was certified as the hottest chili pepper on the planet in The Guinness Book of World Records in 2007, but no longer holds that title. As of August 2013, the Carolina Reaper, which can be as hot as 2,200,000 SHU holds the title. There are also more than 10 other peppers that have since been identified that are hotter than the ghost pepper. As you can imagine, with such hot peppers, the human palate can only experience the heat. These peppers contribute no flavor to food applications. 

It's time to heat up dairy! Then mellow that heat with a touch of honey!

 

 

The Next Era of Functional Beverages is Rolling Out: Dairy Rocks It!

 Functional foods and beverages are no longer just a niche wellness opportunity, according to the 2026 Functional Foods and Beverages Report from HealthFocus International. Consumers increasingly see food as an active tool for managing health and they expect everyday products—like their milk, cheese, yogurt and even ice cream--to deliver more than basic nutrition. 

The report identifies the shifts shaping functionality, all which are innovation opportunities for dairy processors. For starters, consumers today have more personal control over their health and a stronger preventative mindset. They are placing a greater emphasis on diet as a health tool and have a growing belief that food can actively support health. 

Beverages are a particular hotspot for consumers who want to make every sip matter. We saw this trend starting with poppi and similar better-for-you sodas. These beverages are made with natural ingredients and have clean labels, along with one or more functional ingredients associated with on-trend health and wellness benefits.

“Consumers are increasingly looking for beverages that feel both beneficial and exciting,” said Sandra Heidrich, vice president of marketing at Health-Ade, which markets a namesake brand of kombucha.

Just before the Labor Day holiday—hope you had a great one if you are in the U.S.--Rise Wellness grew its canned ready-to-drink protein beverage range with Protein Pop Balance. It is a sparkling, clear prebiotic soda. Each 12-ounce can contains 15 grams of protein (10 grams of clear whey protein isolate and 5 grams of collagen) and 5 grams of fiber. It comes in four flavors--lime slush, tropical pineapple, watermelon lime and fruit punch—and contains 0 grams of sugar. It is sweetened with a premium stevia leaf extract blend.

“Protein Pop Balance is all about giving people a lighter way to stay on track,” said Darin Perry, chief executive officer of Rise Wellness. “It’s a smart way to support your gut and your protein goals at the same time, without it feeling heavy. Balance brings together prebiotics, protein, collagen and fiber in one can that’s easy for consumers to grab and go.”

Protein beverages—all formats—are booming, with dairy proteins leading the way in new product rollouts this past summer. This is likely being fueled by those on weight-loss medications along with the desire to make every sip matter. 

To read more on this topic, link HERE to a Food Business News article I recently wrote titled: Functional beverages - Making every sip matter.

New research from the National Frozen & Refrigerated Foods Association (NFRA) finds that consumers using GLP-1 medications are bringing new expectations to the grocery store, creating opportunities across frozen and refrigerated categories for products that deliver protein, portion control, nutrition and convenience. This poll was conducted by Morning Consult from June 25 to 27, 2026, among a sample of 2,003 U.S. adults, including 241 current GLP-1 users. 

More than half (52%) of respondents report purchasing more high-protein dairy products. Nearly half (48%) say they are buying more single-serve or portion-controlled foods.
Rather than simply buying less, many GLP-1 users appear to be reshaping what they purchase and why. The research points to shoppers who are becoming more intentional about food choices, placing greater emphasis on satisfaction, nutritional value and convenience, with growing demand for products that fit smaller, more purposeful eating occasions.

“GLP-1 users are changing more than what they eat. They’re changing what they expect from food,” said Tricia Greyshock, president and CEO of NFRA. “As consumers become more selective, products that clearly appeal to health, convenience and lifestyle needs will have an advantage.”

The NFRA research shows that grocery shopping habits are changing as consumers adapt to new eating patterns. Beyond the items they purchase, 44% are also spending more per grocery trip and 41% are increasing overall grocery spending despite purchasing food more selectively. At the same time, impulse purchases are declining, suggesting a shift toward more purposeful decision-making.

The findings reinforce that GLP-1 users are not simply eating less; they are placing greater importance on foods that feel practical, manageable and aligned with their health goals.

Products that help consumers feel satisfied, support nutritional goals and deliver value in smaller portions are becoming increasingly important. In addition to high-protein dairy products, purchases are also increasing for protein drinks (43%), frozen proteins (42%), soups and lighter meals (41%) and frozen vegetables (40%), reinforcing the growing importance of foods that deliver nutrition and satisfaction in smaller eating occasions.

When choosing frozen and refrigerated foods, GLP-1 users place greater importance on high protein (81%), feeling full and satisfied (84%), lower sugar (79%), digestive ease (79%), fiber (75%) and gut health (75%) than consumers overall.

The research points to a growing focus on “right-sized nutrition”, foods that provide meaningful nutritional benefits while fitting into smaller, more flexible eating occasions.

For dairy foods innovators, this highlights opportunities around portion-controlled formats, resealable packaging, pre-portioned meals and products designed to support nutritional goals without creating excess.

As consumers become more selective, product communication takes on greater importance. GLP-1 users say simple ingredient lists, high-protein claims, high-fiber messaging and clear calorie and serving-size information are among the most valuable package cues.

The research also suggests that “GLP-1-Friendly” messaging is most effective when paired with concrete nutritional benefits. Protein, fiber, portion guidance and easy-to-understand nutrition information provide consumers with practical reasons to consider a product, while trusted validation from healthcare professionals and nutrition experts helps strengthen credibility.

There’s a huge opportunity for dairy-based beverages to experience accelerated sales growth the next few years. Let’s do it!

 

Dairy with Collagen Can Own the Protein Conversation about Skin, Bone and Joint Health

 

Collagen is the most abundant protein in the human body, with skin being the body’s largest organ. Collagen gives the skin structure, firmness and elasticity and it influences mobility due to its effect on bones, ligaments and joints.

There’s a lot of confusion about collagen consumption. Here are the basic facts. Collagen consumed does not travel to the skin and reside there as collagen. The collagen consumed acts as a catalyst to boost the body’s natural collagen production, which starts to slow down after 20 years old, and even more so by the time one reaches 35 years old. 

The body makes collagen by combining amino acids, which are the building blocks of protein. Humans consume proteins. They are digested and broken down into amino acids and peptides. Bioactive peptide complexes can trigger fibroblast activity in the body, producing collagen. 

It’s all about cellular reactivation. Research shows that hydrolyzing collagen, which yields peptides around 2,000 Daltons--unhydrolyzed collagen peptides are 3,000 to 5,000 Daltons--are absorbed when consumed dissolved in food and beverage. In other words, the peptides can travel directly to collagen producing sites in the body and get them going.  

It’s no wonder collagen is one of the hottest functional ingredients around the world. 

 

 

Dairy makes sense as a delivery vehicle. For starters, dairy proteins are also triggers of fibroblast activity in the body. Further, vitamins A, D and C are necessary for the activation of enzymes to produce collagen. Milk naturally contains vitamin A. Milk and many dairy products are fortified with vitamin D. And, well vitamin C, let’s start adding it. There’s more science to all of this, but you get the drift. There’s a real opportunity for dairy foods formulated with collagen to own the protein conversation about skin, bone and joint health.

So much so that at Dairy Forum 2026, Dairy Management Inc. (DMI), sampled the Elevate prototype. This refrigerated dairy creamer-style product can whiten coffee, but it can also be used to make dirty soda, overnight oats and more. Each serving is crafted with a targeted nutrition blend including 10 grams of protein. The Balance variety contained collagen and vitamins A and K to promote skin health.

DMI’s New Product Competition, which took place in late spring, awarded the Gold Dairy Innovator Award ($7,000) to Cornell University for its concept: Melt a Whey. This bite-sized dairy snack melts in the mouth and can be prepared as a latte-style beverage. The product contains approximately 55% dairy ingredients and delivers 18 grams of protein, 3 grams of fiber and 6 grams of collagen per serving.

Here are some recent commercial dairy-collagen innovations.

German dairy group Ehrmann has partnered with Glow25 collagen brand to offer Glow To Go Coffee. The shelf-stable drinks come in 250-milliter glass bottles in two flavors: Caramel Latte and Caffé Latte. Each bottle contains 15 grams of bovine collagen hydrolysate and 65 grams of caffeine, along with niacin, biotin and selenium to give them an energizing boost.

 

Protein Pop is growing its canned beverage range with sparkling Protein Pop Plus. The zero-sugar carbonated drink provides 30 grams of a clear protein blend of whey and bovine collagen per 12-ounce can. The product is described as supporting muscle growth and retention, and being highly satiating. Flavors are Citrus, Mango Peach and Orange Cream. The new line joins the original non-carbonated Protein Pop line that delivers 22 grams of whey protein isolate per can. Flavors are: Blue Raspberry, Peach, Pina Colada and Watermelon. 

 

 

Be LOVE introduced Power + Restore, a refreshing clear protein drink that makes everyday protein simple. One 12-ounce serving provides 15 grams of protein (13 grams are clear whey protein isolate and 5 grams are collagen peptides) and 100% of the Daily Value of essential vitamins and minerals. It also has zero sugar and no artificial colors, flavors or sweeteners. This formulation offers clean, convenient nutrition in a light, crisp format without the heaviness of traditional protein shakes. A key differentiator is that the beverage comes in the six nostalgic, fruit-forward flavors: Strawberry Swirl, Orange Dream, Rocket Pop, Cherry Vanilla, Peach Mango and Lemon Drop.

 

To read more about the opportunity in clear dairy protein beverages, link HERE. 

 Mayora Nutrition in Indonesia produces a shelf-stable canned milk beverage that contains 1 gram of collagen per serving. It is described as being useful for skin, joints and bones. (opening photo)

DFS Food in Spain introduced Livania Yogur con Colageno.  Water is the first ingredient, followed by whole milk powder, yogurt and sweetened collagen. It also contains live probiotics. The no-added-sugar refrigerated dairy snack gets sweetness from milk’s inherent sugar, as well as from the addition of cyclamate and saccharin. Each 130-gram cup contains 120 calories, 6.6 grams of fat, 9 grams of protein and 6.6 grams of (inherent) sugar. In addition to the spoonable cup variety, there’s a drinkable, too. 

There's a bright future for dairy + collagen products. It's time to get busy.

Ice Cream Summer 2026: Highlights on Flavor Innovation

 

National Ice Cream Month—July—has come and gone. Brands set out to impress this year. They did. 
But first, here’s some scoop on the category. New research from the National Frozen & Refrigerated Foods Association (NFRA) showed how consumer preferences are reshaping today’s ice cream category. 

Nearly all Americans (95%) enjoying ice cream at least once a year. Younger consumers are redefining the category through new flavor preferences, shopping habits and demand for products that better fit their lifestyles. 

One of the biggest shifts is in the flavors consumers are choosing. While chocolate, vanilla and strawberry remain America’s favorites, younger generations are seeking more adventure in their purchases. More than half (51%) of Gen Z consumers said they are “very interested” in unique or global flavors, compared with just 11% of Boomers, and they are also more likely to try seasonal and mystery flavors. Rather than replacing the classics, consumers are embracing both timeless favorites and adventurous new flavors. 

Changing tastes are also influencing how frozen treats are purchased and enjoyed. Millennials over-index for specialty frozen desserts, including gelato, frozen yogurt and dairy-free ice cream. Younger consumers are also more likely to purchase frozen treats through convenience stores and out-of-home channels, a sign of growing demand for greater variety. In fact, NFRA’s research also found that hot weather or summer cravings (43%), easy-at-home desserts (35%) and household requests (29%) are among the top drivers of frozen treat purchases, underscoring ice cream’s role in everyday moments and special occasions. 

Wellness is also making its way into the frozen dessert aisle. Nearly all consumers (92%) agreed that physical health and emotional wellbeing are interconnected, which has fueled interest in treats made with recognizable ingredients, portion control, lower sugar, added protein and other functional benefits. Interest in functional frozen treats is highest among Gen Z and Millennials, with three in 10 saying they are “very interested” in these benefits. Yet, taste remains the top priority, suggesting consumers want to balance indulgence with products that support their lifestyles. 

Even as consumer preferences evolve, one thing has remained consistent: despite price pressures, Americans continue to make room for ice cream. More than half (54%) said they have not changed how often they eat ice cream over the past year, while another 28% said they enjoy it even more. Rather than giving up ice cream altogether, consumers are adapting how they shop. To manage costs, 54% purchase ice cream from grocery stores instead of specialty shops, 39% shop sales and 32% choose store brands. These behaviors show consumers continue to prioritize ice cream while seeking value.

Here are some stand-out items that debuted this summer. 

United Dairy Farmers Inc., (UDF), a family-owned ice cream maker and regional convenience store and ice cream parlor chain, and Grippo Foods, a Cincinnati snack food company, teamed up for a collaboration that’s as unexpected as it is unmistakably Cincinnati. The two hometown favorites launched limited-edition Fun Food Crunch, which features buttered popcorn flavored ice cream mixed with a Bar-B-Q spice infused caramel swirl and chocolatey, crunchy pretzel pieces for a sweet-and-salty treat.

 

McConnell’s crossed borders with its new Toasted Sesame & Raspberry ice cream. It’s silky-smooth, toasted sesame-infused ice cream featuring Soom Premium Tahini. This gets swirled with McConnell’s house-made raspberry jam. Creamy, nutty, with a touch of sweetness. It’s peanut butter jelly time, but all grown up.

 

The company also rolled out Summer Corn & Blackberries ice cream. Peak summer sweet corn—yes, real corn kernels, transforms into a creamy, toasty, cereal-milk-like ice cream, swirled with house-made blackberry jam. 

 

The folks at GoodPop embraced the reality that there’s nothing quite as mouthwatering as dipping a salty and crispy French fry into a cold and creamy milkshake. Inspired by this delicious behavior, GoodPop collaborated with Ore-Ida, a frozen French fry brand of The Kraft Heinz Company, to launch the Fudge n’ Vanilla French Fry Pop, a first-of-its-kind frozen treat.

 

The novelty is a vanilla oatmilk frozen base wrapped in a rich, chocolate fudge shell rolled in real, crispy potato bits. The company also added two new varieties to its GoodPop’s n’ Cream line: Peaches n’ Cream and Berries n’ Cream.
 

 

Chelsea Piers, an iconic New York destination for sports, fitness and play, partnered with New York ice cream brand Ample Hills Creamery to offer a limited-edition flavor inspired by the energy and culture of the city: Matcha Berry Mash-Up. Originally developed through a shared vision of creating something playful, unexpected and community-driven, Matcha Berry Mash-Up is a blend of milk, cream, organic matcha green tea powder and strawberry puree.

 

Towards the end of National Ice Cream Month is National Tequila Day (July 24). This year, Happy Hour headed to the ice cream shop. Pantalones Organic Tequila and Tipsy Scoop gave fans a new way to cool down. The award-winning, USDA-certified organic tequila brand co-founded by Matthew and Camila McConaughey and the beloved boozy ice cream company teamed up to transform one of summer’s most iconic cocktails into a frozen dessert worthy of a double scoop.

The limited-edition Pantalones Peaches & Cream Margarita Ice Cream features fresh peach ice cream infused with Pantalones Organic Reposado Tequila and a hint of tangy lime. The partnership also included Pantalones Dallas Margarita Sorbet, an exclusive offering at Tipsy Scoop’s new Dallas Barlour. Inspired by the classic Texas Margarita, the dairy-free, vegan sorbet features citrus sorbet infused with Pantalones Organic Reposado Tequila, orange liqueur and fresh lime juice for a bright, balanced scoop that delivers the perfect blend of sweet and tart.

Protein Pints turned 2026’s National Ice Cream Day—July 19--into a nationwide adventure. The brand had a Golden Pint Scavenger Hunt, hiding physical Golden Pints in select cities across the country and awarding $1,000 plus free Protein Pints for the rest of the year to the first person in each city to decipher riddled clues and find each one.

The hunt kicked off with three days of daily clues dropping on the brand’s social media channels each day at 11:00 AM EST beginning July 16, with each clue narrowing down the search from state to city to exact landmark. On National Ice Cream Day, the race was on. The first person that arrived at each city’s designated landmark and found a Protein Pints team member holding the Golden Pint won the grand prize.

Mini Melts USA tapped into one of food’s biggest nostalgia trends this year with the launch of Fruity Cereal Crunch, a colorful new flavor inspired by the fruity breakfast cereal generations of Americans grew up loving. The launch comes as nostalgic flavors continue to dominate food and beverage innovation, with cereal milk emerging as a favorite across desserts, coffee drinks and frozen treats.

Fruity Cereal Crunch features Mini Melts’ first-ever cereal milk-flavored ice cream beads, blended with crunchy fruity cereal flakes for a playful combination of creamy sweetness and satisfying crunch in every bite.

Amazing Ice Cream introduced Sweet’zza, a 9-inch artisanal pizza ice cream. There are eight slices per pie. Varieties are Mango, Pistachio Cream and Strawberry. 

Alden’s Organic expanded its frozen novelties range with the launch of two new global-inspired bars. The new Global Delights collection aims to meet this demand by bringing bold, internationally inspired profiles to the freezer aisle. 

 

The range includes Mango Chamoy Twist Bars, made with organic mango ice cream and swirled with tangy chamoy, a Mexican pickled-fruit and chili condiment. It provides a sweet, salty, sour and spicy bite.

Thai Tea Swirl Bars were inspired by the smooth, aromatic Thai street-tea tradition. The bars blend Thai tea sorbet with a rich dairy swirl, designed to provide an indulgent take on the Southeast Asian beverage.

  

Perry’s Ice Cream debuted three one-of-a-kind exclusive scoop shop flavors. Prickly Pear Lime takes your taste buds on a tropical getaway where sweet prickly pear meets zesty lime in one refreshing, fun escape. Tropical Chili Lime is a blend of pineapple and coconut with flakes of tangy chili lime. Dairy-Free Cherry Chip Oats Cream features a combination of cherry-flavored frozen dessert and rich fudge flakes.

 

Graeter’s Ice Cream, America’s oldest family-owned and operated craft ice cream maker, has always been about experience. From its signature French Pot process, where the ice cream is handcrafted in small batches--just 2.5 gallons at a time—to its limited-edition bonus flavors dropped multiple times a year, Graeter’s aims to make consumers happy. 

The company’s limited-edition summer line-up was “crafted to capture the whimsy of this season in every scoop.” Marrakesh Coffee is bold coffee ice cream spiced with cardamom, cinnamon and ginger. Ghost Notes celebrates adventure park Kings Island’s new ride, Phantom Theater: Opening Nightmare. The flavor is as mischievous and unexpected as the ride itself: marshmallow and grape ice cream combined with marshmallow cookie dough.  Peanut Butter & Clouds is rich peanut butter ice cream with fluffy marshmallow pieces folded throughout. Cherry Sparkler was crafted to celebrate the nation’s 250th birthday. This wild cherry ice cream contains red and blue popping candy folded into every star-spangled scoop. Strawberry Sorbet, which will come out in late July, is made with real strawberries picked at peak ripeness from Pacific Northwest farms.

“Ice cream has always been a quintessential part of summer, bringing people together through joyful moments,” said Richard Graeter, fourth-generation president and CEO. “Our five new limited-edition flavors are meant to capture those moments big and small and make summer sweeter and last just a little bit longer.”

Remember, ice cream innovation is an all-year opportunity. Hope this roundup provides flavor inspiration.