The Powerful Pint is More than Ice Cream. It’s an Experience.

 

“Texture is the new flavor,” according to Anne-Marie Roerink, president, 210 Analytics.

While familiar sensations still resonate, novel, exciting and luxurious experiences are what is capturing consumers’ attention, according to Innova Market Insights. 

With consumers eating less—in particular those on GLP-1 medications—there’s a shift toward experiences that engage every sense. Consumers are exploring the world through their tastebuds, often times seeking out experiences that include elements of wellness, nostalgia or indulgence. 

Enter the powerful pint of ice cream. It contains just enough creamy and dreamy to satisfy the senses. For many, indulging in ice cream is a cherished ritual that brings joy, comfort and connection. It’s therapeutic. 

That’s the basis behind “Therapy in a Pint.”

“We all have those moments where we reach for something small to feel a little better, like a scoop of ice cream after a hard day,” said Josh Bruno, CEO and founder of Rula, a national behavioral healthcare provider delivering accessible, insurance-covered care. “But what we’re often really craving is support.”

In honor of May Mental Health Awareness Month, Rula partnered with ice cream brand Van Leeuwen to launch Therapy in a Pint, the first-ever “empty” pint of ice cream. While good ice cream can feel like therapy, this pint adds an opportunity for deeper self-care. Each pint delivers a different kind of treat: a QR code that unlocks access to a therapy session through Rula.

Therapy in a Pint was available at select Van Leeuwen scoop shops nationwide for $7.95, which in addition to the QR code, came with a scoop of any Van Leeuwen ice cream flavor. The program was all about providing a positive experience by reimagining ice cream as an opportunity to invest in one’s mental wellbeing. By partnering with Van Leeuwen, a brand synonymous with happiness, Rula celebrated life’s small joys while encouraging people to prioritize their mental health in meaningful ways.

“At Van Leeuwen, one of our core values is a good state of mind,” said Ben Van Leeuwen, co-founder and CEO of Van Leeuwen. 

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 recently released its limited-edition summer line-up which was “crafted to capture the whimsy of this season in every scoop.” This year’s collection of bonus flavors features five new creations, all serving as a celebration for everything from travel and nostalgia to carefree days and festive nights. The flavors are being released throughout the summer in Graeter's scoop shops as well as online for nationwide shipping, while supplies last.

• 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.”

The Kroger Co. is bringing the iconic tastes of summer straight to the frozen aisle with Kroger Brand’s flavor-packed, limited-time All-American Ice Cream Collection. 

To celebrate, TODAY--Friday, June 19, starting at noon eastern time--is Kroger’s long-awaited free pint offer. Ahead of summer solstice on June 21, customers can grab a free pint to enjoy on the longest day of the year by using a downloadable, single-use digital coupon, while supplies last. 

“We’ve loved seeing customers come back year after year for their free pints and now, we’re going bigger than ever by giving away 100,000 pints,” said Ann Reed, Group Vice President of Our Brands at Kroger. 

If you are near a Kroger, go gets yours! Download the coupon HERE. 

The three new flavors for this year are:

• Seventh Inning Swirl: Caramel popcorn flavored ice cream with praline peanuts and caramel swirls.
• Sweet As Cherry Pie: Cherry pie flavored ice cream with tart cherry swirls and pie pieces.
• Banana Split Social: Strawberry banana ice cream with pineapple chunks and chocolate swirls. 

Blue Bell has a new berry-delicious flavor: Black Raspberry Fudge Ice Cream. It is a decadent combination of black raspberry-flavored ice cream with dark chocolate-flavored chunks and a chocolate fudge swirl. 

“This is the first raspberry flavor to join our lineup in a few years, so this will be a treat for many,” said Joe Robertson, executive director of advertising and marketing for Blue Bell. “Black Raspberry Fudge is a perfect combination of a sweet, yet tart black raspberry ice cream that blends perfectly with the chunks of chocolate and a rich fudge swirl. The flavor is decadent, indeed!”  

Also new and now available from Blue Bell is Brookie À La Mode, a rich, creamy brown sugar ice cream loaded with chunks of brownies and soft chocolate chip cookie pieces. 

For those looking to reach their protein goals, Blue Bell released a new high-protein dairy dessert in March. The PRO pints, with up to 12 grams of protein per serving, are available in Chocolate, Coffee, Salted Caramel, Strawberry and Vanilla. 

“As we head into summer and the hottest months of the year, ice cream becomes the go-to sweet treat for many,” Robertson said. “We’re proud to offer a delicious lineup with something for everyone to enjoy.” 

HP Hood continues to grow the Lactaid brand of ice cream. The brand’s most recent launch is limited-edition Cherry Fudge Chip ice cream. The new variant combines a cherry-flavored base with a dark cherry swirl and fudge chunks. It is made with real milk and cream. The addition of lactase breaks the lactose down into glucose and galactose. The brand positions the product as offering a traditional dairy ice cream experience for consumers who are lactose intolerant or prefer lactose-free options.

Ben & Jerry’s is growing its popular Sundaes pint line with three new varieties. 

• Straw-Bae Shortcake: Sweet cream ice cream with shortcake cookies and strawberry swirls, topped with strawberry-swirled topping and shortcake crumble.
• PB Blondie Bestie: Peanut butter ice cream with blonde brownies and graham cracker swirls, topped with caramel-swirled whipped topping and mini peanut butter cups.
• Mocha Mood Pie: Chocolate cold brew ice cream with chocolate cookies and chocolate cookie swirls, topped with fudge-swirled whipped topping and fudge chips.

These three join Dulce De-lish! Sundae, Choco-lotta Cheesecake Sundae, Turtle Sundae and the fan favorite Cookie Vermont-ster.

Protein Pints is raising the bar on indulgence with its newest launch, Fudge Brownie. Available exclusively nationwide at Sprouts Farmers Market stores, this new flavor features a smooth, decadent brownie batter fudge swirled with an explosion of chewy brownie pieces. Inspired by the classic pairing of brownie and ice cream, Fudge Brownie offers a rich, texture-driven experience offering layered inclusions in every bite. 

Each pint contains 30 grams of protein, 85% less sugar than traditional ice cream, zero artificial sweeteners, and is always gluten-free, reinforcing the brand’s mission to prove indulgence and function can go hand in hand. 

“At Protein Pints, we’ve always believed that choosing a healthier lifestyle shouldn’t mean retiring your sweet tooth,” said Paul Reiss, co-founder and CEO of Protein Pints. “With Fudge Brownie, we created an unapologetically decadent ice cream. Our pint delivers on taste while still providing the 30 grams of protein our community relies on. It’s a knockout flavor that proves you really can have it all.” 

Fudge Brownie is the third new flavor released by the brand this year, following the recent additions of Salted Caramel and Banana Graham Slam, extending the Protein Pints line-up to nine flavors. Each pint is made with natural ingredients and crafted for a creamy, craveable texture without the chalky aftertaste often associated with high-protein desserts.  

The Magnum Ice Cream Company has new pints, too. Its Breyers brand joined forces with its Good Humor, Popsicle and Almond Joy to launch three fun new pints, giving consumers new ways to enjoy their favorite sweet treats and make everyday snacking more exciting and experiential. This new lineup includes Good Humor Strawberry Shortcake, Creamsicle and Almond Joy. 

McConnell’s has 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 sweet. It’s peanut butter jelly time, but all grown up.

This line literally crosses borders. Following a high-profile U.S. launch in New York in summer 2025, Sammontana continues its nationwide expansion with gelato pints. All products are crafted in Italy and defined by the brand’s signature creaminess, bold flavors and joyful spirit. The U.S. assortment is designed to bring the ritual of Italian gelato into everyday American routines, without compromising on quality or authenticity. It’s all about experience. 

Dairy Foods Innovations: Dairy—in its many forms—is fueling the future.

 

(picture taken at IDDBA)

The Midwest, including where I am in Chicago, had been hit very hard the past two days with severe weather. For those returning from IDDBA, I hope you made it home safe. For those with power and WIFI outages—like me—hope you get back in business. Sorry for the delay in today’s blog. It’s Mother Nature’s fault. But I think we can forgive her, as she gave us dairy, a food that fuels the world!  

It was great to see so many Daily Dose of Dairy subscribers at IDDBA 2026, which was held earlier this week in Orlando. Exhibitor innovations confirmed what Anne-Marie Roerink, president, 210 Analytics, presented as a keynote speaker. Basically, she said, dairy is rocking it. (You saw some of the IDDBA innovations this past week featured as a Daily Dose of Dairy. More to come in the weeks ahead.)
“Dairy growth reflects the nation’s health focus. Real ingredients, protein, functional benefits, low carb and animal welfare, dairy offers it all,” said Roerink. 

 

Check out this cottage cheese case at my neighborhood Mariano’s. I chatted with the stock person who said she can’t keep it filled.  

New research from Chef’s Pencil, an international online food magazine and cookbook platform where professional chefs share their recipes, culinary techniques and industry insights, shows that cottage cheese is undergoing one of the most remarkable comebacks in the American food industry, fueled by the country’s growing obsession with protein-rich foods.

After ranking last among five popular cheeses just a few years ago, cottage cheese has now overtaken cheddar, mozzarella and parmesan in online popularity, according to the platform’s analysis of Google Trends data. The surge in consumer interest is also showing up in the supply chain: USDA data shows cottage cheese production grew roughly five times faster than overall U.S. cheese production between 2023 and 2025, making it one of the fastest-growing major cheese categories in the country.

Some key findings:

• Cottage cheese reached its highest search popularity on record in 2026.
• Searches for cottage cheese now exceed those for cheddar, mozzarella, and parmesan.
• USDA data shows cottage cheese production grew by roughly 25% to 26% between 2023 and 2025, compared to about 5% growth for the cheese industry overall. It was the second-fastest-growing major cheese category in America, behind only gouda.
• Dairy producers are investing heavily in new cottage cheese production capacity, with some facilities shifting away from other cheese varieties to meet demand.
• Consumers are increasingly using cottage cheese in high-protein recipes, from lasagna and bread to ice cream, cheesecake, pancakes, and mac and cheese.

The trend appears to be part of a broader shift toward protein-focused eating, driven by fitness culture, health-conscious consumers and the growing popularity of GLP-1 weight-loss medications.

One of the beauties of cottage cheese is its versatility. It can be turned into an indulgent sweet treat, while still providing powerhouse protein. 

Roerink emphasized at IDDBA that many dairy foods provide permission for everyday indulgences. This is not something to downplay. This is a marketing point to promote. 

Speaking of permission to indulge, I am not going to let the cheesecake opportunity go, which is something I recently wrote about. Read more HERE. Single-serve cheesecake desserts in new formats were big business at IDDBA. Cheesecake can be formulated to deliver protein, while satisfying sweet cravings and global flavor adventure. 

“Protein is taking center stage in how consumers think about health and the shift has been building for years,” according to Julie Johnson, president, HealthFocus International, Des Plaines, Ill. “Our latest study, tracking behavior from 2018 to 2026, shows a clear evolution: adding protein has become an increasingly important dietary priority, with more consumers linking it directly to weight management.

This isn’t just a trend. It’s a reframing of how people approach nutrition.

“Protein is no longer just for fitness enthusiasts,” said Johnson. “It’s becoming a foundational tool for everyday health, satiety and sustainable weight control.
“For brands and teams, this signals growing opportunity in product innovation, messaging and portfolio strategy,” Johnson added. 

This is particularly true with whey proteins, which are in such great demand as food ingredients, that some outlets are reporting there to be a shortage. 

“Consumer demand trends sharply diverged between whey and plant protein. Whey protein continued strong growth, with dollar sales increasing 17.4% and unit sales increasing 27.4% versus the previous year,” said Scott Dicker, market insights and research, SPINS, Chicago. “Household penetration for whey protein also increased by 1.8 points, demonstrating continued consumer engagement and broad-based demand growth.

Plant protein, however, experienced declining demand despite stable pricing. Dollar sales declined 7.3% while unit sales fell 5.7% versus the previous year. Household penetration also declined by 0.5 points, indicating that fewer consumers are purchasing the segment.”

 

From byproduct of cheesemaking to powerhouse protein, whey is rocking it. Plan to join whey industry professionals at this year’s International Whey Conference, which will take place in Chicago, September 20 to 23. I promise to have a chat with Mother Nature about weather. To learn more, link HERE.

 

California Milk Advisory Board Opens Applications for 2026 Real California Milk Excelerator 

The California Milk Advisory Board (CMAB) and innovation consultancy, VentureFuel, have launched the 2026 Real California Milk Excelerator, one of the world’s largest dairy innovation and startup acceleration programs. Now entering its eighth year, the program is evolving beyond traditional startup support to help founders accelerate commercialization, retail growth and business scale through a combination of industry expertise, strategic connections and AI-enabled sales and marketing tools.

Over the past eight years, the program has become a proven engine for dairy innovation and growth. More than 60 brands have participated, benefiting from over $2.5 million in non-dilutive funding, 6.3 billion media impressions and connections to more than 100 industry executives spanning distribution, retail, manufacturing, venture capital and corporate innovation. These resources have helped participating companies increase visibility, secure strategic relationships and accelerate their path to commercialization.

Featuring both incubator and accelerator tracks, the Real California Milk Excelerator dairy innovation program supports emerging and growth-stage companies developing innovative, value-added dairy products. Cohort members receive support to move from product innovation to commercial success across categories including beverages, snacks, cultured dairy products, cheese, butter, nutrition-focused foods, functional foods, frozen desserts, personal care and pet products made with dairy ingredients.

Since inception, the program has helped drive multi-million-dollar growth and retail expansion at national retailers including Whole Foods Market, Sprouts Farmers Market and Costco. The program’s incubator track has expanded its reach by helping promising early-stage concepts gain the expertise, industry connections and resources needed to advance toward commercialization. 

Building on that impact, and the success of alumni like Smearcase, Petit Pot and Cheese Bits, the 2026 program places increased emphasis on commercialization, retail readiness, investor access and AI-enabled growth strategies designed to help founders accelerate market adoption and scale more efficiently.

Selected companies will participate in a 10-week program combining mentorship, expert-led education and hands-on support from leaders across the dairy, food and retail ecosystems, with guidance spanning formulation, production, sales, marketing, retail strategy and commercialization. As a key enhancement for 2026, participants will gain access to AI-enabled sales, marketing, consumer insights and retail intelligence tools that can help identify market opportunities, analyze consumer trends, optimize go-to-market strategies and improve commercialization decisions.

Applications are open through July 24, 2026. Startups and entrepreneurs developing innovative dairy products made with at least 50% dairy are encouraged to apply.

Interested parties can apply, learn more about competition rules, key dates and the application process, and RSVP for an upcoming virtual information session by linking HERE.

  

 

Is dairy the next to max?

 

At the National Restaurant Association Show, held May 16 to 19 in Chicago, Rachel Royster, director of strategic planning and innovation at Connections, told a room full of food professionals listening to her presentation on the impact of GLP-1 users in foodservice that she believes dairy will be the next to get maxxed. Protein is there. Fiber is moving up. And anything dairy might very well be next.

“GLP-1 users want quality products that taste good,” said Royster. “Dairy is delivering on all fronts. Dairy foods are protein powerhouses. The calcium content provides a bone density shield. And, fermented dairy delivers probiotics that restore gut balance and produce butyrate, a compound that boosts natural GLP-1 secretion.” 

To read more on this topic, link HERE to a Food Business News article I wrote on dairy’s fast-moving pace up the maxxing ladder. 

Royster is spot on. Dairy delivers on everything today’s consumers are looking for, not just GLP-1 users, but all consumers. Young consumers, in particular, are really into dairy! 

Dairy is cool again. Dairy is indulgent, authentic and functional all at the same time. And consumers trust dairy.

Consumers continue to maintain high levels of trust in dairy foods and the dairy industry, according to the latest Consumer Perceptions Tracker from Dairy Management Inc. (DMI) The tracker, now in its third year, shows the percentage of consumers giving dairy its top-two trust ratings (on a seven-point scale) rose to 36% in 2025, one tick up from the previous year.

“It doesn’t take a lot to figure out what the implications are for this industry. It means things like the increase in cottage cheese consumption we’ve seen in recent years,” according to Alan Bjerga, executive vice president of communications and industry relations at the National Milk Producers Federation (NMPF) in an interview with RFD News. “The rising consumption of whole milk, and the turn away from plant-based beverages we’ve seen over the last five years. This is something that’s taking on roots, and you really can see it generationally.”

It’s being fueled by younger consumers. Yep, it is true. The cohort that has the most trust in dairy is teenagers, with 47% rating dairy a 6 or a 7 on the 7-point scale. Their trust in dairy is growing thanks to our concerted efforts. We, collectively, have been influencers promoting dairy before the term influencer had ever been coined. 

And guess what young people love almost as much as cottage cheese? It’s cheesecake. I wrote about this trend a few weeks ago and want to bring it up again because I believe it has HUGE potential to keep the party going in the dairy aisle. 

Source: Dairy Management Inc. and National Milk Producers Federation

The flavor that is going rampant around the world is “cheesecake.” It has the potential to be the next Dubai chocolate, and dairy foods formulators are well poised to be forerunners in the trend, because guess what real, authentic, clean-label, simple cheesecake is made with what? Yep, it’s dairy, typically cream cheese, but the crust usually contains butter, and milk and cream are characterizing flavors, too. The multi-texture dessert complements the sensory cravings consumers now want based on their experience with Dubai chocolate.

If you have not heard of the viral “two-ingredient cheesecake” trend. Please do a search for it. It’s basically all about sticking cookies—usually Biscoff—into a cup of Greek yogurt. Letting it sit for a while so the cookies soften, and there you have it: two-ingredient cheesecake. (OK, we all know it’s a lot more than two ingredients, but for sake of social media, let’s let it go.)

Want to read more about the cheesecake flavor trend? Link HERE.

Source: Dairy Management Inc. and National Milk Producers Federation

The trend is not limited to the dessert or yogurt categories. Kung Fu Tea, America’s largest bubble tea brand, has shown us repeatedly that cheesecake can be a flavor in dairy-based beverages, namely milky drinks. 
 

The company recently partnered with the iconic Care Bears, owned by Cloudco Entertainment, for a limited-edition collaboration that transported customers—who are mainly young adults--back to the beloved Y2K era, when they were just littles. It’s all about nostalgia. 
 

The four Care Bears-inspired drinks were:

• Taro Tantrum Slush: buttery taro and toasty coconut twirled into ribbons of velvety cheesecake milk and sprinkles of graham crackers.
• Cheery Rosehip Slush: rosehip slush swirled with velvety cheesecake milk and sprinkles of graham crackers. 
• Mango Clouds Milk Tea: sweet mango and spiced Thai tea intertwined with velvety cheesecake milk cap and sprinkles of graham crackers.
• Matcha Luck Milk Tea: bold matcha and light, yet sweet honeydew, embraced with fluffy cheesecake milk cap and sprinkles of graham crackers.

Hope this gives you some inspiration to use dairy to deliver on authenticity, function and indulgence. 
 

 

The Next Dubai Chocolate is…

 

Today’s Daily Dose of Dairy blog sponsor—Idaho Milk Products—interviewed me for its Milk Theory podcast series during the recent American Dairy Products Institute (ADPI) annual meeting in Chicago. Milk Theory is all about decoding the future of food by sharing insights from innovators and leaders who are shaping the multi-billion-dollar dairy industry. (Thanks Idaho Milk for making me sound and look so smart on the podcast!) I encourage you to gain insights from the 20-minute interview. You may even be sold on the idea of “ice cream for breakfast.” While you work on formulating breakfast ice cream, here’s the scoop on what may very possibly be the next Dubai Chocolate…

Let’s just say I have been very busy the past few weeks chasing food and beverage trends around the world. And, while s’mores, the classic camping dessert in the U.S., is having a moment, it’s limited to the States. The flavor that is going rampant around the world is “cheesecake.”

It has the potential to be the next Dubai chocolate, and dairy foods formulators are well poised to be forerunners in the trend, because guess what real, authentic, clean-label, simple cheesecake is made with what? Yep, it’s dairy, typically cream cheese, but the crust usually contains butter, and milk and cream are characterizing flavors, too. The multi-texture dessert complements the sensory cravings consumers now want based on their experience with Dubai chocolate, which is that combo of chocolate, pistachio and kataifi.

Cheesecake trends are moving up in social conversations, according to data from Tastewise, a food and beverage consumer intelligence company that uses purpose-built AI to transform data into growth opportunities. The social media conversation was up 17.3% in 2025, as compared to the previous year, and that is expected to continue to grow. 

Cheesecake has been gaining traction around the world, especially in Asian countries. The Japanese cheesecake movement on social media has fueled cheesecake’s notoriety. 

“But the growth is not smooth. It’s volatile, which fits a dessert category where formats, toppings and limited-time flavors can spike quickly and fade just as fast,” according to Kelia Losa Reinoso, a content writer at Tastewise. 

Reinoso explains that cheesecake is no longer a single product type. “It’s a flavor system that keeps getting repackaged into new formats, textures and consumption moments.”

Tastewise data suggests innovation opportunities in cheesecake-inspired dessert drinks, cheesecake-flavored ice cream, dessert dips and snackable bites.

“The demand is for familiar flavors in new executions. For product teams, this is where cheesecake trends shift from flavor-only to format plus texture engineering.”

Think multi-texture layers in ice cream, parfaits and yogurts. 

Tastewise Ingredient Performance shows the most popular ingredients connected to cheesecake conversations are Berry (29% social share), Chocolate (22%), Strawberry (18%), Vanilla (8.8%), Lemon (7.4%), Sugar (6.9%) and Caramel (6.6%).

At the same time, Tastewise states that some of the up-and-coming flavor combinations are Chocolate Pistachio (+104%), Chocolate Sea Salt (+102%), Strawberry Matcha (+94%) and Pecan Praline (+75%). All of these work in cheesecake and have application in dairy foods. 

Cheesecake—as a stand-alone dessert or as an inclusion in ice cream or yogurt--can also deliver on health and wellness, as the dessert is an ideal canvas for protein fortification. Might a breakfast cheesecake frozen novelty be in our future? 

Cheesecake also presents a great canvas for flavor innovation, both sweet and savory. Might the cheese component have a stronger cheese flavor, such as that of cheddar, gouda or even blue? No one says the crust should be limited to buttered-graham crackers. There’s room for exploration there, too. The cheesecake might actually function as a cracker spread or a dip for crudites. 

It’s time to get on the cheesecake trend before everyone else. This is yet another trend that dairy can lead the way. 

New Research Suggests Americans Are Understanding Dairy Nutrition…but Need More

 

The newest variant in the Kaiku Kefir Plus yogurt line in Spain is “with Honey and Royal Jelly” (direct from honeybees). The Kefir Plus line is all about fueling digestive health and the immune system. The yogurt is lactose free and loaded with probiotics. It’s also fortified with vitamins B6 and B12. The honey variant joins Natural, Lemon-Ginger and Strawberry-Pomegranate.

“Gut health is no longer a niche concern. It’s a global driver of food and beverage choices,” said Julie Johnson, president, HealthFocus International. “Among our trended markets, 58% of consumers worldwide say they choose foods and beverages to improve digestion and gut health, up from 54% in 2018.

“This growth is being fueled by key audiences, particularly consumers under 40 and households with children, who are leading the shift toward proactive, everyday wellness solutions,” said Johnson. 

New national survey data from organic egg producer Pete & Gerry’s suggests Americans may be rethinking what “healthy protein” actually means. They are shifting away from heavily processed, protein-fortified products in favor of simpler whole-food options they perceive as more trustworthy., like eggs and dairy foods.

The survey explores how consumer attitudes around protein have evolved over the past five years, including growing interest—particularly among younger Americans—in understanding where their food comes from and how it’s produced. Notably, more than 70% of Gen Z and Millennials (18 to 34) say it’s important to know the sourcing behind their protein choices. The data also reveals shifting trends in ingredient transparency and food trust amid the ongoing boom in high-protein eating. 

And, a new survey from the International Food Information Council (IFIC) highlights how Americans approach healthy eating. This research is fascinating. It shows that nearly half of Americans have heard about the new Dietary Guidelines for Americans, 2025-2030, and have seen the new Food Pyramid within just three weeks of their release, underscoring how quickly federal nutrition guidance can break through. Still, the research reveals gaps in understanding when it comes to healthy eating. This is where dairy marketers need to step up, and quickly! 

Fielded January 20 to 27, 2026, just weeks after the January 7 release of the new Guidelines and accompanying Food Pyramid, this IFIC Spotlight Survey offers one of the first snapshots of how Americans are receiving and interpreting the latest federal dietary advice. 

“This survey captures a rare and important moment: when first impressions are taking shape and awareness is forming,” said Wendy Reinhardt Kapsak, IFIC president and CEO. “The speed at which Americans have heard about the new Dietary Guidelines is remarkable, yet awareness alone is not enough. The real work of eating real food begins with enhanced understanding, application and building trust.” 

Nearly half of Americans (47%) report having seen the new Food Pyramid, which replaces the MyPlate graphic after nearly fifteen years. Early interpretations of its messaging are many: 

• 31% feel it communicates eating fruits and vegetables throughout the day.
• 12% see a call to consume dairy.  

Because the design inverts the original Food Guide Pyramid (1992–2005), a central question is whether its implied hierarchy is understood. Survey results suggest this message may need reinforcement: 

• 36% believe the new Food Pyramid recommends eating more of the foods at the top and less of those at the bottom.
• 11% infer the opposite. 
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This disconnect underscores the challenge of translating dietary guidance into clear, actionable understanding.  

When it comes to putting healthy eating into practice, Americans gravitate towards what feels achievable: 

• 63% say eating more protein makes a diet healthier.  
• 63% also say eating healthier costs more than less healthy options.  
• Perceived ease varies by type of food and behavior. Actions that involve adding foods are more often seen as achievable: 
• 79% say consuming more dairy would be easy to do consistently, followed by fiber (75%), fruits and vegetables (68%), whole grains (64%), protein (63%) and “real food” (8%).  

At the same time, some Americans say that reducing certain elements from their diet would make the biggest difference in eating healthier: 

• 16% said consuming less highly processed foods and 12% said consuming less added sugars.

These results reflect a mix of “add more” and “cut back” approaches to healthy eating. 

“Americans are looking for easy and realistic ways to eat healthier,” said Reinhardt Kapsak. “Protein stands out as something people feel confident that they can easily incorporate. Yet many believe healthier eating comes with a higher price tag. That tension is palpable.” 

Dairy is healthy, affordable and delicious. It is the perfect canvas for adding superfoods to make it a superfood-plus!

ADPI Reinforces the Future is to “Make it with Dairy.”

 

(pictured) Colostrum as a dairy ingredient was a much-discussed topic at The American Dairy Products Institute’s 2026 Annual Conference this week in Chicago. Just so happens, the world’s first Colostrum Soda debuted this week by ARMRA. At the center of every can is a whole food ingredient packed with over 400 bioactive nutrients, according to the company. The colostrum is sourced from grass-fed cows and preserved using the company’s proprietary technology to maintain the integrity and potency of the bioactives. 

ARMRA Colostrum Soda is not positioned as a swap for traditional soda. The brand wants consumers to rethink what a beverage can actually do for the body. The soda comes in four innovative flavors to convey the uniqueness of the beverage and communicate its healthful halo. Flavor are Huckleberry, Pear Ginger, Pomelo Basil and Spicy Lime. A 12-pack commands $49.99 on the company’s website. A retail rollout is expected this year, according to the company.

“Colostrum is the original source code for human biology,” said Sarah Rahal, founder and CEO. “With ARMRA Colostrum Soda, we are translating that into a format people already love, without diluting its purpose. This is how we expand access while staying true to the science.”

The American Dairy Products Institute (ADPI) hosted its 2026 Annual Conference this week in my hometown, Chicago. More than 1,000 registered attendees from across the dairy ingredients industry experienced a vibrant, high-energy environment where the message of “Make it with Dairy” was loud and strong. 

The conference delivered a robust lineup of expert speakers and timely sessions covering critical industry topics, including market trends, innovation, processing advancements and regulatory insights. The group was energized, a reflection of strong industry momentum and ADPI’s forward-looking vision. 

This week I also had the opportunity to sit down and talk with Ian O’Neil, director of consumer intelligence at Rubix Foods, a full-service product development house with end-to-end manufacturing capabilities. They blend culinary creativity, food science and consumer intelligence to fuel innovation for the industry’s most exciting, high-momentum brands and categories. O’Neil said dairy is a huge focus right now. 

“We’re seeing strong momentum driven by how well dairy delivers at the intersection of comfort and function, offering familiarity and indulgence, while also supporting growing demand for benefits like protein, energy and gut health,” he said. 

“For a long time, the farmer was the hero in food. Then things changed about 15 years ago when science started leading the way,” said O’Neill. “We’re back to the farmer. It’s not a rejection of science, but it’s all about putting trust in things one understands on food labels.”

Prior to science taking the lead over farmers, dairy processors played in very specific lanes, according to O’Neill. Butter was butter. Milk was milk. 

Today’s farmers are not like the farmers of yesteryear. They want to see innovation. They also support science-backed innovation. It’s as if the industry has gone full circle and everything today is pointing at dairy as the food to fuel the future. 

“Different forms of dairy are emerging,” said O’Neill. “A few areas we’re watching closely include compound butters. In foodservice, they are high-impact, low-lift platforms.” 
Flavored butters deliver bold flavor and premium cues with minimal operational lift, with about one in five consumers wanting to see more on menus, according to Rubix, Menu Concepts + Cravings survey, 2025. What consumers try in foodservice, they want in retail. With social media, that is happening faster now than ever before. 

“Versatility is driving adoption. Compound butters are showing up across categories as spreads, melts, finishes and inclusions, reinforcing their role as a flexible, cross-functional flavor system,” said O’Neill. 

“A single butter base can flex across formats, from seafood finishing and toasted buns to breakfast sandwiches and back-of-house builds, driving both efficiency and creativity.”

He also said beverage is a platform for high-level momentum, and dairy is helping this happen. Overall, dairy is uniquely positioned to deliver on comfort, craveability and functionality all at once.

“Creamy beverages are the new ‘snack-tivity,’” he said. “Dairy is fueling refreshers, cold foams and dirty sodas as beverages become small, affordable indulgences.”

According to Rubix research, 28% of consumers said they are interested in seeing creamy beverages on fast-food restaurant menus. The beverages they want to see creamy versions of include coffee (41%), soda (30%) and lemonade (26%). Meanwhile, one in four consumers said they would pay to upgrade beverages with flavored creamers, whipped toppings or foams.

O’Neill confirmed that cheese is one of the most loved dairy categories. We already knew that. But what he said is that the industry really needs to tap into the potential of cheese spreads. This is already starting to happen in foodservice, where cheese spreads, rather than slices of cheese, are being used in wraps to hold all the ingredients together, as well as on top of burgers.

Cheese spreads are uniquely poised to function as a condiment. We’re not talking the orange sauce pumped out of a dispenser at a convenience store for nacho dipping. (That and a Big Gulp  back in my university days sufficed as dinner more often than not.)

“Cheese spreads are quickly emerging as one of the most versatile and flavor-forward platforms,” said O’Neill. “From dips to sandwich spreads to burger toppers and even stuffed appetizers, the same cheese spread can flex across dayparts and menu sections, unlocking both efficiency and creativity. That versatility means instant sandwich upgrades, easy limited-time-offering flavor swaps and incremental add-on revenue without adding complexity.”

And of course, this transfers to retail packaged goods. The category has already seen growth fueled by myriad pimiento cheese spreads in the market. These are upscale condiments sold at a premium price. 

“The consumer demand is there,” said O’Neill. “Nearly half of consumers told us they want to see cheese spreads on burgers (45%), with strong interest extending to chicken sandwiches (41%) and breakfast sandwiches (44%). While classics like pimento cheese continue to be popular, the real opportunity is in pushing the boundaries with more flavor-forward builds. Think chili crisp cheddar or whipped feta. These concepts deliver both familiarity and discovery in one bite.”

He also said there’s a lot going on in texture-driven innovation and feel-good food. Consumers believe it is OK to indulge. When it can be done mindfully—with clean and simple dairy foods—all the better. 

“Creamy textures continue to signal indulgence, quality and nostalgia for today’s consumer,” said O’Neill. “Consumers, especially younger generations, are increasingly drawn to creamy formats, with nearly a third expressing interest in them.

“Consumers are also prioritizing benefits that support how they feel,” said O’Neill. “Fifty-eight percent told us they are motivated by energy-boosting foods and beverages, 40% of consumers are motivated by gut health benefits and 48% of consumers are drawn to high-protein claims and are even willing to pay more for products that deliver on that protein benefit.”

Going forward, research and development teams should be exploring “protein-plus” innovations. This will be the future of active nutrition. 

“Stacking functional benefits is gaining traction beyond just protein or fiber,” concluded O’Neill. “For example, combining a morning caffeine boost with added protein delivers a more personalized and optimized benefit for consumers.”

Starbucks is a great example of this. They are stacking multiple trends into a single, scalable platform with their Protein Cold Foam. It delivers on creamy texture, functional benefits and customization all at once, adding around 15 to 18 grams of protein to a beverage in a format that still feels indulgent and is part of their morning routine.

Happy May Day!