Cultured Dairy Cravings, Fueled by Yogurt and Cottage Cheese, Show No Signs of Slowing Down

 

With two years of sales data from Circana, it is safe to say that consumer interest in cottage cheese has longevity. Sales that had bottomed out in 2022 at 534.6 million pints rose by 9.4% in 2023. In 2024, volume rose another 12.5%, and in 2025, cottage cheese sales volumes jumped another 14.3%, to 746.6 million pints. Thank you Tik Tok! 

But, as my friend Joe Rotondo, founder and chief executive officer of New York-based Smearcase said at the International Dairy Foods Association Ice Cream and Cultured Innovation Conference held April 14-15 in Naples, Fla., “Cottage cheese is a superfood that’s been around a long time, but today’s younger consumers are not necessarily eating it as curds and whey. They are using it as a high-protein ingredient to cook with. Or like us, churning it into a high-protein frozen dairy dessert. It’s not your grandmother’s cottage cheese.”

Smearcase FroCo is powered by cottage cheese and boosted with collagen. This first-of-its-kind frozen cottage cheese combines a few simple ingredients for one powerful protein-packed pint. 

Per-capita consumption data for cottage cheese from USDA tells a similar story to Circana’s sales data. Per-capita consumption bottomed out in 2022, at 1.91 pounds per American, per year. The next two years increased, with 2024 at 2.37 pounds. 

Other brands are following Rotondo’s love for cottage cheese, the original high-protein superfood. Kendall Kransdorf, also based in New York, for example, just launched Cotto, a line of whipped cottage cheese dips. In addition to cottage cheese, the dips include nonfat Greek yogurt. Varieties are Buffalo, French Onion and Garden Ranch. Each 8-ounce tub provides 210 calories and 23 to 25 grams of protein, depending on the variety. 

Dairy dips and dressings are hot. Those boosted with protein, either from dairy proteins or the addition of meat—think Buffalo Chicken or this new limited-edition variety from Publix, Chicken Parmigiana Style, where chicken is the first ingredient followed by Neufchatel cheese and then cheddar cheese—appeal to health- and wellness-conscious all-day snackers.  

The Marzetti Company is launching Marzetti Protein Ranch. The new line includes a 13-ounce bottle of dressing, a 12-ounce dip and spread tub and a six-pack of 1.5-ounce dip snack cups. All of the products are perishable and require refrigeration. Their formulations differ slightly; however, they all contain cream, milk protein concentrate and whey. One serving contains 3 to 4 grams of protein.

“Protein has become a key priority for consumers, with the majority now paying close attention to how much protein they eat, more so than any other nutritional element,” said Tanya Berman, president of The Marzetti Company’s Retail business. “Marzetti Protein Ranch allows shoppers to enjoy a familiar favorite with added functional benefits that fit into their everyday routines. For those who use ranch on everything, now everything can have more protein.”

Pickle continues to trend as a flavor and is definitely finding a moment in dairy dips and dressings. HP Hood LLC, for example, has partnered with Grillo’s Pickles, the industry leader celebrated for its fresh, vibrant dill pickle flavor, to create a bold limited-edition offering. And, Litehouse has a new Pickle Ranch Dressing & Dip. Nonfat buttermilk is the first ingredient. 

While Rotondo is on target with consumers wanting to use cottage cheese as an ingredient, there’s still many consumers eating their curds and cream. Marketers are getting creative. 

Dairy Farmers of America recently introduced MULU Cottage Cheese, a new national brand built for the modern protein consumer. The cultured dairy product is formulated with a proprietary two-layer whey-and-casein protein system, delivering 18 grams of complete dairy protein per serving—33% more than the leading brand of cottage cheese—with the rich, creamy taste and texture consumers expect from premium dairy.

Traditional cottage cheese is not only lower in protein (typically 12 to 13 grams per serving), it is also almost entirely casein, a slow-digesting protein. MULU features a two-layer formulation that incorporates fast-acting whey. This unique two-layer formulation boosts the protein content and provides both fast and sustained fuel. This combination of whey and casein covers the entire recovery window in a way single-source proteins cannot. No other national cottage cheese brand offers this dual-action protein system.

“MULU represents a meaningful evolution in dairy protein,” said Chris Mohr, an exercise physiologist and performance nutrition expert. “The combination of whey and casein offers immediate amino acid availability along with longer-lasting protein delivery. This dual-action profile is purpose-built for athletes and people leading active lives who are seeking stronger support to help with performance, muscle recovery, satiety and sustained energy.”

Protein timing and quality both matter, Mohr said. “Foods that combine fast and slow proteins can help provide both immediate support and longer-term nourishment. MULU provides that balance naturally through real dairy.”

MULU delivers an indulgent, satisfying eating experience with just 100 calories per serving for the low-fat (2%) variety, 120 calories for the whole (4%) variety, and less than 1 gram of sugar. MULU is available now in the dairy case at Walmart stores nationwide. The brand launches in 16-ounce cartons with a suggested retail price of $4.26.

Etelka is introducing Cottage Cream. Etelka, which is named after the Hungarian word for nourishing. Cottage Cream is a smooth, probiotic-rich dairy product made using an authentic European recipe and technique. One 5.3-ounce single-serve cup contains billions of probiotic cultures and 18 grams of protein. It resembles quark, túró and twaróg. What sets it apart is its rich, buttery flavor, silky smoothness, and low-calorie, low-fat profile.

Late last year, Kroger introduced private-label Simple Truth Protein Cottage Cheese. The 2% milkfat small curd cottage cheese is enhanced with whey protein concentrate. The product comes in 5.6-ounce single-serve cups and sells for 99 cents. Plain contains 130 calories, 3 grams of fat, 4 grams of sugar, no added sugars and 21 grams of protein. The two blended fruit varieties are Pineapple and Strawberry. One container provides 160 calories, 2.5 grams of fat, 16 grams of sugar, of which 11 grams are added sugars, and 17 grams of protein.

HP Hood manufactures the Lactaid brand of lactose-free dairy products for Kenvue Inc., an American consumer health company. The brand is feeling the cottage cheese madness and recently added a pineapple option to the 4% milkfat option. 

Cottage cheese at the industrial ingredient level shines in the new Cottage Cheese Crust Pizza from Tattooed Chef, a former plant-based frozen food brand focused on nostalgic innovation. The pizza comes in four varieties, with an entire pizza containing 840 to 960 calories and 40 to 47 grams of protein, depending on variety. 

Varieties are Bianca (white sauce rather than traditional red), Killer Bee (hot honey), Spicy Vodka (the sauce) and Four Cheese. The latter is technically five cheese, as the cottage cheese crust is topped with mozzarella, provolone, cheddar and an aged white cheese. From the ingredient legend, it would appear that the crust is made with a proprietary blend of cottage cheese, rice flour, brown rice flour, egg white and yeast, meaning it is leavened. 

Yough is putting a different spin on protein pizza. The fast-growing startup makes its crust with Greek yogurt. Varieties are Mozzarella Cheese, Uncured Pepperoni and Farmer’s Vegetable. 

Global flavors and swicy are building momentum in dairy dips. La Terra Fina is expanding its Dip & Spread lineup with the launch of a limited-time Chipotle Ranch Dip & Spread, available exclusively at Kroger locations nationwide starting in May. The new flavor combines smoky chipotle peppers, Greek yogurt and classic ranch flavors for a spicy twist on a familiar favorite. 

Saputo USA is turning up the flavor with its new Treasure Cave Hot Honey Blue Cheese Dip & Spread, a bold fusion of sweet heat and savory indulgence. The dip comes in an 8-ounce cup and is made with Treasure Cave Blue Cheese, cream cheese and Greek yogurt.

Other flavors trending in the dairy dip space include elote. Yo Quiero offers it. It is a Mexican-style street corn dip with sour cream as the key ingredient. 

Green Goddess seems to be building momentum, even though it’s been trending since the pandemic. Good Foods’ Avocado Green Goddess is a creamy, herb-packed dip and dressing made with avocado, Greek yogurt and fresh herbs.

Lastly, Alexandre Family Farm is rolling out A2/A2 Organic Probiotic Sour Cream, a European-style cultured dairy product containing 25% milkfat. It is made from milk that comes from grass-grazing cows that convert rich pasture into high milkfat, nutrient-dense dairy. The 25% milkfat provides a richer, creamier taste, a thicker body, and is better for baking. The higher milkfat content in European-style sour cream contributes to a richer and more complex flavor compared to American-style sour cream, which typically has around 12% to 16% milkfat. 

Guess what? It’s an amazing base for dips. Might sour cream follow in cottage cheese’s trajectory? 

Go dairy! Go!

Trends Fueling the Future of Dairy Innovation.

 

It was wonderful to visit with so many Daily Dose of Dairy subscribers this week at the International Dairy Foods Association’s (IDFA) Ice Cream and Cultured Innovation Conference in Naples, Fla. The conference brought more than 300 dairy professionals to the Sunshine State this week to sample and celebrate the next wave of dairy creativity.

The content was great. The venue was amazing. The weather was perfect. Just what the dairy industry needed to celebrate milk, the original superfood. 

I was fortunate to kick off the event with a presentation on “Driving Consumer Interest by Focusing on Health and Wellness.” Here are some highlights for those who missed it. 

The overarching food trend in 2026—this is for all food—is simply MORE. Consumers want more 1) nutrition, 2) enjoyment, 3) experience, 4) convenience and 5) value from the foods they purchase and eat. Consumers are all about getting MORE bang for their buck in a back-to-the-basics approach.

These desires are being met through 10 formulation trends. These are the same trends that were fueling innovation in 2025, but some of them now have twists. 

1. SUGAR: Decrease, eliminate and go lactose free. Savvy formulators are getting creative with using fruit ingredients for natural sweetness. Real cane sugar, agave, dates, honey and even real maple syrup are trending. 

2. Promote PROTEIN content. New for 2026: There’s starting to be a shift from “more protein” to “optimized protein.” Dairy owns this, with milk’s two major protein categories—casein and whey—metabolized by the body at different rates. Whey is fast acting. Casein takes a longer time to digest. When the ratio of the two are optimized in health and wellness foods, it is possible to refuel and recover for a longer period of time. 

3. Talk up CLEAN LABEL, MINIMAL PROCESSING and NUTRIENT DENSITY. Putting protein alone in a product does not have longevity. It’s all about products that support well-being, of me, the planet and the future. Health intent is rising. It’s being prioritized. 

4. Speak to WOMEN’S HEALTH and WELLNESS. New for 2026: This now includes LIFELONG VITALITY. Full-fat dairy speaks this desire.

5. Focus on GUT and IMMUNE HEALTH benefits. In 2026, consumers understand BIOTICS: Prebiotics, probiotics and the emerging category of postbiotics.

6. NEWSTALGIA: Nostalgic with a timely twist. In 2026, this now includes classic ALCOHOL FLAVORS, with or without real booze.

7. SWICY: Turn up the heat with some sweet. And in 2026, make it DIRTY. Think dirty soda, as well as how that translates into ice cream and cultured dairy.

8. PLAY WITH TEXTURE: Crunch, crisp, chew, ooze, wiggle, etc.

9. Satisfy CHOCOLATE cravings with bits and pieces.

10. Make them go WOWZA with a mashup. Provide FLAVOR ADVENTURE. This now includes GLOBAL FLAVORS in 2026. Botanicals provide a healthful halo and tend to be associated with global flavors.

These formulation trends address the six consumer desires in health and wellness. They are 1) hydration, 2) energy, 3) immunity, 4) calm/relax, 5) performance and 6) lifelong vitality. The latter encompasses mental clarity, focus and endurance. 

The reality is that GLP-1 drugs have changed eating patterns and nutritional demands. Today’s consumers are all about living longer—and better—lives. The two micronutrients that are playing into this are magnesium and creatine, and both are starting to show up in dairy. It’s also time for formulators to revisit adding omega-3s and cholesterol-lowering ingredients into dairy foods. 

Then there’s brain health. This is all about healthy fats, including those inherently present in dairy and the omega-3s that may be added, or boosted by the cow’s diet. 

Many of these trends played out in the Innovative Flavors and Products competition, an annual event that is part of IDFA’s Ice Cream and Cultured Innovation Conference. Bold ideas and unexpected flavors took the spotlight this year. 

Entries in both the ice cream and cultured dairy space spanned the spectrum, mixing sweet and nutty flavors like Pistachio Cherry Chunk and Honey Roasted Peanut, alongside adventurous spicy profiles including Tropical Mango Fire and Chocolate Chili Crisp, all reflecting the creativity shaping what’s next for frozen and cultured dairy.

“The level of innovation across the dairy industry continues to impress us, and this year’s contest reflected that momentum in a big way,” said Samuel Alcaine, IDFA vice president of regulatory and scientific affairs. “With the highest number of entries we’ve ever received, the competition showcased an incredible diversity of both flavors and products, from classic ice cream favorites and fun frozen novelties to inventive cultured dairy offerings. Seeing such a wide range of ideas, ingredients and products come together in one contest is exciting and underscores how dynamic and forward-looking our industry is today.”

This year’s awardees of the Innovative Flavor and Product contests are:

Most Innovative Ice Cream Flavor (currently offered for sale in the market)

1st Place: Newport Blueberry Lemonade Crumble | HP Hood LLC

2nd Place: Caramel Nut Job | The Ice Cream Club

3rd Place: Blue Ice Cream with Blueberry Swirled with Honey Cornbread Pieces | Fruitcrown Products Corp.

Most Innovative Ice Cream Novelty (currently offered for sale in the market)

1st Place: Little Debbie Oatmeal Cream Pie Sandwich | Hudsonville Ice Cream

2nd Place: Cherry Chocolate Crunch Greek Yogurt Bars | Fruitcrown Products Corp.

3rd Place: Candy Bash Bars | Perry’s Ice Cream

Most Innovative Prototype Ice Cream Flavor (not yet in the market)

1st Place: Honey Roasted Peanut | Hudsonville Ice Cream

2nd Place: Dirty Cherry Soda | KENT Worldwide

3rd Place: Lemon Drop | Star Kay White

Most Innovative Cultured Dairy Product (currently offered for sale in the market)

1st Place: Mango Passionfruit French Style Yogurt | Fruitcrown Products Corp.

Most Innovative Cultured Dairy Prototype Flavor (not yet in the market)

1st Place: Toasted Coconut Pineapple Passion in 6% Skyr | Fruitcrown Products Corp.

Congrats to all the winners.

Optimizing Dairy Foods to Stay on Top

My colleague at Food Business News wrote about how U.S. milk production is fueling the global dairy boom. Read more HERE.

It has been a few months since whole milk was approved to be back in schools and dairy foods rose to the top of the inverted food pyramid. Now what? 

Well, with brands from Doritos to Pop Tarts tapping into the power of dairy proteins, it is paramount that dairy processors not rest on their laurels and let others market what rightfully belongs to the dairy industry. 

Think back to the 1990s when the refrigerated orange juice industry started adding calcium and vitamin D to their beverage. Up until then, fluid milk owned the bone health message. When the OJ folks got aggressive with their bone health marketing, dairy processors pouted. That’s about it. That’s when the research should have begun with showing that the dairy matrix makes bone health micronutrients more bioavailable.  

Here’s the deal. Milk, like most foods, provides calories that the body requires to function. Food also contains macronutrients (carbohydrates, fats and proteins) and micronutrients (vitamins and minerals) responsible for critical steps in physiological functions. Scientists are starting to better understand that these nutrients, when present in whole, minimally processed foods, interact with each other, impacting digestion and absorption. In the dairy industry, this is now called the dairy matrix effect, and it’s all about bioactives, which are molecular compounds that have only recently been discovered.

A food matrix expands beyond traditional nutrition education by showing food is much more than its nutrients on a label and that its physical and chemical properties can offer previously unknown benefits.

“These components work together and are greater than the sum of their parts,” said Kevin Comerford, chief science officer/nutrition consultant, California Dairy Research Foundation. “It’s all about the physical, chemical and molecular interactions in a food.”

About two years ago, the dairy checkoff hosted more than 100 national and international health and wellness experts for a scientific conference addressing the dairy matrix, the concept of exploring the unique nutrient, non-nutrient and molecular compositions of dairy foods. The farmer-funded National Dairy Council (NDC) organized the meeting, titled “Undercover Nutrition: A Symposium Decrypting Food and Dairy Matrix Science.” 

Meeting experts reviewed the state of the science on the food matrix with a deep dive on the latest dairy evidence, including related to why the fat in dairy foods behaves differently, resulting in neutral to beneficial links to reducing risk for heart disease, type 2 diabetes, obesity and high blood pressure. They connected the science to today’s public health needs and emphasized broad collaboration is necessary to translate new nutrition insights into meaningful messaging and resources to improve consumer well-being. These experts continue to explore the power of dairy in order to gain a deeper understanding of dairy’s potential in healthy eating patterns to transform health.

This week Dairy Farmers of America announced the introduction of MULU Cottage Cheese. The cultured dairy product is formulated with a proprietary two-layer whey-and-casein protein system, delivering 18 grams of complete dairy protein per serving—33% more than the leading brand of cottage cheese—with the rich, creamy taste and texture consumers expect from premium dairy. 

Traditional cottage cheese is not only lower in protein (typically 12 to 13 grams per serving), it is also almost entirely casein, a slow-digesting protein. MULU features a two-layer formulation that incorporates fast-acting whey. This unique formulation boosts the protein content and provides both fast and sustained fuel. This combination of whey and casein covers the entire recovery window in a way single-source proteins cannot. No other national cottage cheese brand offers this dual-action protein system.

“MULU represents a meaningful evolution in dairy protein,” said Chris Mohr, an exercise physiologist and performance nutrition expert. “The combination of whey and casein offers immediate amino acid availability along with longer-lasting protein delivery. This dual-action profile is purpose-built for athletes and people leading active lives who are seeking stronger support to help with performance, muscle recovery, satiety and sustained energy.”  

Protein timing and quality both matter, Mohr said. “Foods that combine fast and slow proteins can help provide both immediate support and longer-term nourishment. MULU provides that balance naturally through real dairy.”

MULU is all about protein optimization. 

This week the International Food Information Council (IFIC) shared findings from its recent consumer research titled “IFIC Spotlight Survey: Americans’ Perceptions of Protein Quality & Labeling.” The survey found that while protein continues to dominate how Americans think about healthy eating, yet when it comes to protein quality, consumers are confused. 

Dairy foods marketers need to step up and explain. Products like MULU are progress. 

“Protein isn’t just having a moment. I’s truly shaping how Americans define healthy eating,” said Wendy Reinhardt Kapsak, president and CEO of IFIC. “Our research shows that when consumers hear ‘protein quality,’ they’re not necessarily thinking about amino acids. They’re thinking about taste, health and how a food fits into their daily lives.” 

National dietary guidance is reinforcing the importance of protein variety and intake, bringing concepts like “protein quality” further into the spotlight. 

“Scientifically, protein quality refers to the presence of all nine essential amino acids that are required for human needs, and how efficiently it is digested and used by the body,” said Monica Amburn, vice president-food safety and nutrition at IFIC. “But this research shows that consumers interpret the term more broadly. There’s a disconnect between scientific definitions of protein quality and how consumers interpret it.” 

When Americans think about “high-quality protein,” taste leads the way. Four in ten (40%) say a high-quality protein is one that tastes good, while one-third associate it with protein amount per serving. Many also link quality to broader food attributes, such as being free from additives (29%), natural (28%) or minimally processed (26%). 

Technical indicators—like amino acid composition or scientific validation—are less associated with a “high-quality protein.” When asked about the term “protein quality,” two interpretations rise to the top: overall healthfulness and ability to support muscle health.  

Simple Messages Win on Packaging 

When it comes to food labels, simplicity resonates. Consumers are most drawn to clear, accessible cues like: 

• Total protein content (45%) 
• “Good source of protein” claims (45%) 
• Contribution to daily protein needs (41%)  

More technical information—like amino acid profiles or protein quality scores—appeals to far fewer shoppers. But, there’s an opportunity to change this, and own it!

Notably, “high-quality protein” and “protein supports overall health” are among the most meaningful phrases consumers say influence their choices. Two-thirds of Americans (64%) say they look for front-of-package information, while an even larger share (79%) check details on the back or side of packaging.  

Interestingly, most Americans believe the body uses protein differently depending on the food source. More than seven in 10 (71%) say protein from different foods (e.g., beans, dairy, eggs, meat, seafood or soy) is used differently by the body to some degree. About four in 10 say they definitely believe protein is used differently depending on the source, while 33% believe there may be some differences. Just 16% say the body uses protein the same way regardless of the source, and 13% say they’re unsure.  

“Beliefs about how the body uses protein vary widely,” said Amburn. “The science is nuanced, but that’s exactly where dietitians and health professionals can step in to translate it into clear, personalized guidance.” 

Consumers are clearly interested in protein, but they need context: where it comes from, how much they need, how it fits into their daily lives.  

“People aren’t just asking, ‘How much protein should I eat?’ They are starting to ask, ‘What kind of protein is right for me?’” Reinhardt Kapsak said. “That’s where credible, science-based voices can make a real impact.

That’s you my friends!

Here’s a place to start. The Hartman Group shared this infographic on “Snacking for optimization.” Today’s consumers want snacks that help fuel productivity, maintain focus and power throughout the day. Dairy can do all that and more. It’s all about the dairy matrix. 

These are the dairy matrix facts that need to be communicated. 

1. Full-fat dairy has an optimized fat content. 

• Full-fat dairy has historically been criticized for its saturated fat content. The science now shows us that not all saturated fats are harmful. The dairy matrix modifies how fats interact with the body, reducing potential adverse effects.
• Cheese consumption has been linked to neutral or beneficial effects on heart health.
• Yogurt intake has been associated with a lower risk of hypertension and metabolic disorders.
• Full-fat dairy products also contain bioactive compounds, such as milk fat globule membrane, which may help reduce inflammation and support cardiovascular health.

2. Dairy foods have optimized bone health nutrients. 

• Many people associate calcium with strong bones, but calcium alone is not enough. Bone health relies on the synergy between calcium, vitamin D, phosphorus and high-quality proteins, which are all naturally present in dairy.

3. Fermented dairy foods are optimal for gut health. 

• Beneficial bacteria enhance digestion and reduce symptoms of lactose intolerance. They improve gut microbiome balance. Gut health is emerging as a core pillar of wellbeing. It is linked to digestion, energy, immunity and even mood.

4. Dairy foods are inherently optimal for enhancing satiety. 

• Dairy proteins and fats contribute to long-lasting satiety. This helps regulate appetite and prevent overeating. 
• Whey proteins have been shown to stimulate the production of hormones like GLP-1, which promote a feeling of fullness. Who needs a shot or a pill? Have a glass of whole milk. 
• Studies show that individuals who consume dairy as part of a balanced diet tend to maintain healthier body weights than those who avoid dairy.

It’s time to start communicating the power of the dairy matrix. The dairy matrix supports the importance of whole foods over isolated nutrients. It is not just a concept. It is the key to unlocking the full potential of food as Mother Nature intended. (Moms know best!)

Clear, Clean and Nutrient Dense: Important Messaging to Communicate to Consumers

 

It’s National Nutrition Month and yesterday--March 26--was National Science Appreciation Day. It’s time to celebrate that real dairy has the nutrition and the science to support the benefits of that nutrition. This needs to be communicated CLEARLY and CLEANLY to consumers. 

New research from the International Food Information Council (IFIC) re-examines and underscores a timely truth: when it comes to food and nutrition science, who delivers the message and how the message is delivered matters. 

The 2026 IFIC Spotlight Survey: Americans’ Trust in Food & Nutrition Science finds that trust remains a critical prerequisite for Americans to embrace sound, science-based food guidance. The IFIC commissioned an online survey (n=1,018) from Dec. 9 to 15, 2025. The goal was to measure knowledge, attitudes, beliefs and trust in food and nutrition science among U.S. consumers. 

• Nearly two-thirds (64%) of Americans expressed at least some trust in food and nutrition science, yet one in five (20%) remain uncertain, neither trusting nor distrusting it.  
• Among those with lower levels of trust in food and nutrition science, nearly half reported that they would be willing to change their diet if their trust in that science increased.
• More than seven in 10 Americans said it seems like recommendations about what to eat and drink are always changing.

“Trust is the gateway to behavior change,” said IFIC President and CEO Wendy Reinhardt Kapsak. “If Americans don’t trust the science behind food guidance or the messenger delivering it, even the most well-intentioned recommendations won’t resonate. Our research shows that skepticism doesn’t necessarily mean resistance, but it does mean we have work to do.”

The findings from survey also clarify what builds trust.  

More than half of Americans said they are more likely to trust food advice if it cites scientific evidence, if it is simple and easy to follow, and if it comes from a registered dietitian. By contrast, advice driven by shock tactics or social media popularity is far less trusted. 

Together, these results highlight that improving dietary behaviors is not solely a matter of providing information. Building and sustaining trust through clear, credible and consistent communication is essential to ensuring that food guidance resonates.

One of the spaces that dairy brands should work with a dietitian is in explaining the processing involved in manufacturing nutrient-dense dairy foods. This will assist with the growing tensions and confusion in the ultra-processed foods conversation. 

Unfortunately, foods are often discussed as a single “ultra-processed” category. Real-world data tell a more nuanced story, according to Reinhardt Kapsak.

Nutrient density varies widely within Nova 4-classified products and often overlaps with non-NOVA foods. These processing classifications fall short and this is why nutrient density must be communicated, and it’s helpful for this to come from a dietitian. It also helps when these foods have clean, simple labels. 

With the heightened awareness and growing push against ultra-processed foods, brands need to focus on being as “real” as possible. Using flavors, colors and ingredients that are authentic and relatable will be a growing trend in 2026. 

This supports the “sweet, but make it mindful” prediction for 2026 from Whole Foods Market. According to the natural foods retailer, having a sweet tooth will never go out of style, but people have become more mindful of their sugar intake. This is fueling innovations where sweetness is associated with a flavor, such as honey, maple and real fruit. Tasting is believing. Sugar tastes sweet, while ingredients such as honey, maple syrup and real fruit purees are sweet and flavorful, they also provide functionality to many applications, including dairy foods. They add value and permission to indulge.

 

Danone know this well. Oikos REMIX provides a touch of natural sweetness, along with the protein consumers want. “With 11 grams of complete protein in every 4.5-ounce cup (making it an excellent source of protein), you can rest easy knowing you’re snacking strong with every spoonful.” 

One of the brand’s most recent additions is Oikos REMIX Coco Almond Chocolate, which features coconut-flavored nonfat yogurt with a mix-ins blend of honey praline almonds and dark chocolate. Another is OIKOS REMIX S’mores. This variety features vanilla nonfat yogurt with honey graham cookies, dark chocolate and toasted marshmallow bark mix-ins.

Chobani features honey graham bits in its Chobani Flip S’mores yogurt. It’s all about mindful sweetness. 

Social justice brand Ben & Jerry’s has always made premium ingredient selection of clean, ethical and sustainable priority. As a Certified B Corp, Ben & Jerry’s incorporates its vision of Linked Prosperity into its business practices via values-led sourcing initiatives when purchasing ingredients. 

Ben & Jerry’s newest flavor is here. Honey Graham Latte features coffee caramel ice cream with honey graham cracker swirls and crunchy cinnamon swirls. Honey Graham Latte will appear in select grocery stores as a Limited Batch pint starting this April. 

Ice Cream for Bears introduced Sundaes at Expo West. The 3.5-ounce cups are sold in four packs and come in two varieties. Caramel Dunes is vanilla ice cream with a caramel ribbon. Waves of Fudge is vanilla ice cream with a fudge ribbon. One single-serve cup contains 200 calories. The only added sweetener is raw honey. This is true for the ice cream and the ribbon. The ice cream is made with grass-fed dairy.

Blue Bell has new limited edition Honey Vanilla Ice Cream pints. It is simply honey vanilla flavored ice cream. 

“Honey Vanilla is for those who love simple flavors done right,” said Carl Breed, Blue Bell vice president, sales & marketing. “The rich, creamy ice cream texture blends perfectly with the honey’s mild sweetness. Honey vanilla was created to enjoy on its own, but it also pairs well with desserts like cookies, cakes and brownies.”  

The new flavor features extra-sweet, eye-catching carton graphics that honey fanatics will appreciate. 

“Our Honey Vanilla is sure to stand out in the ice cream aisle,” Breed said. “The carton is wrapped in an image of a warm yellow honeycomb with a honey jar and dipper.”

Lifeway Foods debuted Lifeway Kefir Butter at Expo West. This probiotic, cultured butter comes in Unsalted, Sea Salt and Honey Butter varieties. Low in lactose and made with Lifeway’s signature kefir cultures, this butter is crafted for depth of flavor and a silky finish. 

Honey is a clean-label, natural sweetener that gives consumers permission to satisfy their sweet tooth. According to the United States Department of Agriculture (USDA) Economic Research Service’s Sugar and Sweeteners Yearbook Tables, U.S. consumption of honey and made-with-honey products reached an all-time high of 688.6 million pounds in 2024, surpassing 2021’s previous record of 618 million pounds. The data also highlights a record per capita consumption increase of approximately 25% from 1.6 pounds to a record 2 pounds, between 2023 and 2024.

Over a 30-year period, U.S. demand for honey and honey-sweetened products has continued to trend upward due to its classification as a superfood that benefits overall health and well-being, as well as being perceived as a healthier alternative to table sugar.

“The results of this study are a testament to American consumers’ increased awareness of honey’s benefits,” said Margaret Lombard, Chief Executive Officer of the National Honey Board. “Steadily, over time, honey has become the preferred sweetener for many because it’s an all-natural, minimally processed sweetener. When you choose honey, you are not only supporting a beekeeper but the entire honey bee population that protects and pollinates our food ecosystem.”

These findings align with the National Honey Board’s U.S. Honey Consumer Attitudes & Usage study, which found that honey is the most used sweetener across lunch, dinner and snack times. Consumers report preferring honey for its all-natural health benefits, in addition to flavor. Honey helps keep dairy clear, clean and nutritionally dense.

Are Your Brands Ready for the Nutrition Revolution?

Want to learn more about the Nutrition Revolution? Plan to attend the International Dairy Foods Association’s Ice Cream & Cultured Innovation Conference on April 14 to 15 in Naples, Fla. I am kicking off the conference with a session on how the global dairy industry is evolving at a rapid pace to stay relevant in the current Nutrition Revolution. There is a lot to learn from countries that are on the cutting-edge of dairy product innovation, including marketing cultured dairy and frozen desserts that play in the personalized nutrition space. This includes dairy products designed for life stage, day parts and more. With these products, packaging also plays an important role to deliver sufficient doses of beneficial nutrients. And, of course, health and wellness includes little treats and tasty luxuries that feed the mind and bring joy. This session will explore innovations from around the world and how brands are keeping cultured dairy and frozen desserts relevant to today’s curious and mindful consumers.

You can learn more about the IDFA’s Ice Cream & Cultured Innovation Conference HERE.

Protein continues to be a big part of the buzz in the Nutrition Revolution, but other nutrients and functional ingredients are gaining traction. Brands need to be proactive and not let the protein insanity currently taking place dilute the power of high-quality, complete protein in a nutrient-dense product. 

 

Some things are just wrong. One of them is new Doritos Protein tortilla style chips with 10 grams of protein per one ounce serving. The dairy protein casein is the first ingredient listed on labels. The new chips also have no artificial colors or flavors. Utz is doing it too with its new protein-fortified packaged salty snack. 

The Kraft Heinz Company is late to the game with its new Kraft Mac & Cheese PowerMac that debuted this week. (Protein-packed cheesy pasta has been around for more than a decade. Think Muscle Mac.) One serving of PowerMac, when prepared according to directions, delivers 17 grams of protein and 6 grams of fiber per serving. 

Scott Dicker, senior director-head of research and insights, SPINS, who spoke a few weeks ago at Natural Products Expo West in Anaheim, Calif., said that we have not hit peak protein, yet. He is correct. Expect to see more protein-enhanced foods that are just wrong in the coming months.

If MAHA has any influence over what protein foods have staying power, and which ones will not get shelving space this time next year, we will see REAL foods stay and ultra-processed foods pitched. But that will only happen if younger generations buy into MAHA. 

SPINS data shows that inherently protein-rich foods, such as cottage cheese, eggs, yogurt and protein powders are in the top-10 dollar growth categories for total store sales; but these sales are coming from older consumers. Younger generations are currently buying into protein-fortified everything. 

Dicker also said fiber will not be the next protein. This is likely because current research suggests that while there are some potential negative long-term side effects of overconsuming protein, they are not as immediate as the negative effects of consuming too much fiber in a single day. This will keep protein in the spotlight for the near future. 

Protein is currently associated with guilt-free consumption. Its addition to junk foods like Doritos gives people permission to “cheat.”

Historically food trends focused on eliminating or reducing. Protein is different. It is not subtractive. It is additive. It is also associated with power, strength and satiety.

Dicker does caution those brands that are just adding protein to give consumers what they want. Protein addition should be thoughtful and make sense. 

Smart protein choices support the trend in foods that may help you live a better, longer life. Indeed, longevity has become a popular topic in recent years, as people search for ways to add years to their lives. With March being National Nutrition Month, let’s explore the nutrition revolution we are in the midst of. 

While people may want to live longer, living healthily during those years is imperative. According to an editorial titled “Nutrition for Healthy Longevity,” which was published in the September 2025 issue of The Journal of Nutrition, Health & Aging, consumers have shifted their focus from “living longer” to “living better for a longer time,” which is aging healthier. The piece reports that nutrition is a core lifestyle factor that has been shown to play a role in all intrinsic capacity, therefore contributing to health longevity.

The April 2025 issue of the Journal of Internal Medicine featured a study titled “Diet strategies for promoting healthy aging and longevity.” Researchers stated that combining a healthy diet with other lifestyle factors could extend disease-free life expectancies by eight to 10 years. They estimate that worldwide, there are 11 million premature deaths annually that are attributed to unhealthy diet factors, such as high sodium and trans-fat, and low fruits, vegetables, nuts and omega-3 fatty acids. The report found that if people adhere to all five of their recommended low-risk factors, it could potentially prolong life by 14 years for females and 12 years for males. The low-risk factors include never smoking, maintaining a normal weight, doing at least 30 minutes per day of moderate to vigorous physical activity, moderate alcohol intake and eating a high-quality diet.

A high-quality diet is not protein-fortified chips. It’s nutrient-dense, high-in-protein foods, such as dairy, meat and eggs.  

“What’s encouraging is that longevity nutrition is not about restriction or perfection," said Jennifer Scherer, registered dietitian, medical exercise specialist and owner of Fredericksburg Fitness Studio. “As a registered dietitian and studio owner working largely with adults over 50, I see every day how returning to simple, minimally processed foods can dramatically improve health span, not just lifespan.”

“It’s about building meals around foods that your great-grandmother would recognize: vegetables, fruits, beans, nuts, intact grains and thoughtfully sourced proteins,” she said.

Applications Now Open for Second Annual Midwest Dairy Accelerator, Seeking Next Generation of Dairy Innovation 

Midwest dairy, in partnership with VentueFuel, is launching its second annual Accelerator, which is designed to accelerate the next generation of dairy-forward entrepreneurs, Applications are now open and will be reviewed on a rolling basis through May 5, 2026, at 11:59 pm CST.

The program provides mentorship, industry connections and resources to help startups grow innovative businesses with real dairy at the core. The 10-week hybrid accelerator program will connect six early-stage, revenue-generating companies of products using Midwest dairy as a prominent ingredient with top dairy, food and consumer packaged goods industry leaders to fast-track growth through expert mentorship, tailored commercialization support and strategic guidance. 

Participants will receive professionally created brand assets, including video commercials and sales materials, gain media exposure, and connect with buyers, investors and innovation leaders. Startups will refine their pitch with 1:1 support and showcase their product at a final pitch event, on September 16, 2026, in Minneapolis, where a panel of judges will award up to $30,000 worth of total value prizes, including one grand prize winner to receive a prize of $20,000, and a finalist to receive $10,000. To be eligible, companies must have a safe, working product prototype that has been reviewed under USDA oversight.

“The future of dairy depends on our commitment to innovation and our recognition of the vital role entrepreneurs play in driving the industry forward,” said Corey Scott, CEO of Midwest Dairy.

Interested entrepreneurs are invited to RSVP HERE for a virtual information session on April 28, 2026, at 9:00 am CST to learn more about the program, areas of interest and the application process.

Expo West Exhibitors “Made It with Dairy.”

 

The new U.S. Dietary Guidelines emphasize eating whole foods and avoiding products considered ultra-processed; however, the latter remains an undefined term in the U.S. These recommendations align with the trend towards foods made with real, understandable ingredients. With dairy now at the top of the inverted food pyramid, dairy ingredient suppliers anticipate growing interest in brands formulating everything from snack foods to heat-and-eat entrees to premium desserts with “real dairy” and flagging so on packages.  

To read more about what dairy ingredient suppliers are saying, link HERE to an article I wrote for Food Business News on the topic. 

Real dairy—as whole foods, such as cheese, ice cream, milk and yogurt—were everywhere at Natural Products Expo West 2026, which was held March 3 to 6 in Anaheim, California. Real dairy ingredients were also featured in all types of new product introductions. 

The American Dairy Products Institute Make it with Dairy initiative has been promoting the use of dairy ingredients in food and beverage applications for the past few years. It clearly has paid off, as shown by the recent innovations showcased at Expo West. To learn more about Make it with Dairy, link HERE.

To learn more about the dairy ingredients business and meet with suppliers, plan to attend ADPI’s Annual Conference in Chicago this April 26 to 28. Get the details HERE. 

Here are some of the many new products from Expo West that feature dairy ingredients.

“Lose the junk, not the flavor” is the tagline for Junkless Protein Bars from Junkless Foods. They are made without any “junk.” They feature only clean, simple, wholesome ingredients, with the first ingredient being: Protein Blend (whey protein isolate, milk protein isolate and calcium caseinate). Other dairy ingredients in the bars include yogurt powder, whole milk powder and crisps made with whey protein isolate and whey protein concentrate. 

Healthee’s soon-to-roll-out Protein & Fiber beverage is being marketed as a GLP-1 support drink. The no-added-sugar shelf-stable canned beverage provides 20 grams of protein (from micellular casein, for long-term satiety) and 10 grams of fiber. Flavors are Chocolate, Sea Salt Caramel and Vanilla. 

In case you missed Monday’s Daily Dose of Dairy, Muscle Milk is now being made with real complete cows’ milk. The new Muscle Milk PRO series from PepsiCo features ultra-filtered milk as the first ingredient. The shelf-stable beverages come in prisma boxes and plastic bottles and flag “high-quality protein” and “sustains healthy muscles.” Three protein contents per container are available: 42, 33 and 26 grams. The drinks are also described as clean label, as they contain no artificial flavor or sweeteners and no added colors. They are sweetened with stevia. 

On Tuesday, Zen Protein Pudding was featured as a Daily Dose of Dairy. The new refrigerated dairy desserts feature milk protein concentrate as the first ingredient. Milk and cream are also part of the formulation. One 6-ounce cup contains 20 grams of protein. 

Legendary Foods (opening image) packs almost every dairy ingredient imaginable into its new line of Protein Pasta cups. The first ingredient is: Dairy Protein Blend (milk protein, casein, milk protein concentrate and whey protein isolate). Other ingredients include cheese, cream, butter, buttermilk, milkfat and nonfat dry milk. 

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. 

Designer Wellness is adding caffeine to its shelf-stable dairy protein and fruit smoothies. Each 4.2-ounce Energy Smoothie pouch provides 100 milligrams of caffeine and 5 grams of protein from whey protein isolate. Varieties are Blue Raspberry, Fruit Punch and Strawberry Watermelon. 

Refrezz is a line of shelf-stable canned postbiotic beverages. The beverage is designed to help one relax and recharge, and it supports improved immunity. It is crafted with the power of two scientifically researched postbiotics, CP2305 and L-92, which deliver benefits through inactivated bacterial strains and bioactive compounds. The wellness sodas contain less than 1 gram of protein per serving, which comes from the nonfat dry milk used in the formulation. 

A shout out to Dairy Management Inc., a U.S. nonprofit organization that promotes and markets dairy products and is funded primarily by dairy farmers through the checkoff program. DMI’s booth, located next to the California Milk Marketing Board’s booth, gave dairy a huge presence in the North Hall in the Hot New Products section. The organization also hosted an educational session titled “What Consumers Really Want and Emerging Ways to Deliver It.”

Here are some functional food concepts created by DMI and its partners. The innovations were fueled by products in the marketplace and address four booming functional needs: beauty, muscles, nutrition and sleep.