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. 

What Matters to Gen Z and Why it Matters to Your Brand

 

 

This product screams Gen Z. Level of processing is irrelevant. This is why defining ultra-processed food will likely have no impact on Gen Z. Social media matters more.  

 

Philadelphia Cream Cheese and Ziggi’s Coffee collaborated to reimagine the morning routine with a creamy new beverage. The Philadelphia Everything Bagel Latte combines Ziggi’s fan-favorite iced latte with Philadelphia cream cheese cold foam and everything bagel seasoning for a bold new take on a beloved breakfast pairing. The limited-time beverage is available at participating Ziggi’s Coffee locations nationwide from Aug. 11 to 17, while supplies last.

“As food and beverage marketers build their 2027 plans, one thing is becoming increasingly clear: the old playbook for influencing Gen Z is losing effectiveness,” according to my friend Eric Davis, vice president of food and beverage, MorganMyers, a G&S Agency.

The Summer 2026 MorganMyers Food Pulse found that social media remains one of the most powerful drivers of food and beverage discovery, but trust is shifting away from celebrity influencers and toward authentic creators, experts and everyday consumers.

The implication for food brands is significant. Success in 2027 will not come from simply showing up in feeds. It will come from earning recommendations from people Gen Z consumers already trust.
But first, I digress. Let’s explore how we got here. 

Millennials were raised on Starbucks--served just the way they liked it--by their Boomer parents. Millennials got what they wanted, the way they wanted it, and this continues to fuel their food choices. They are the generation backing Make America Healthy Again (MAHA) and the ones who want ultra-processed foods defined. And rightfully so, as many Millennials grew up in a health environment shaped by decades of misinformation and Happy Meals, when the only beverage option was a soft drink. Milk was not offered! We’ve come a long way.  

“This legacy left them with confusion, guilt and poor health outcomes, especially among women. The MAHA movement’s focus on ultra-processed foods, environmental toxins, over-medicalization and sedentary lifestyles resonates deeply with Millennials’ lived experience,” according to Wellbeing Magazine. These women are moms now and want answers and direction. 

Their predecessors are Gen X. That’s me. We drank water out of a hose lying on the ground. We were the “latch-key” generation that started cooking as teenagers as soon as their home was equipped with a microwave. With both parents often working, family dinners were simple and easy to prepare, using pantry staples like canned soups, boxed mixes and frozen foods. Ultra-processed foods were a necessity. They also were something we grew out of when “eatertainment” emerged.  

Gen X believes there’s a time and a place for ultra-processed foods. It’s junk food—empty calories—that the TAB generation tries to avoid. 

Let’s move on to Gen Z, who today range in age from 14 to 29 years old. These teens, young adults and low-on-the-totem pole professionals, pride themselves on being foodies.

The first Chipotle opened its doors in 1993, four years before Gen Z entered this world. Fresh, customized, quick-service foods played a bigger role than Happy Meals at a young age for Gen Z. Many have never had a Twinkie. Their Gen X parents taught them about junk food and empty calories. Their sippy cups had water, not juice. 

Gen Z has a taste-first mindset, according to Tastewise, with flavor influencing food choices more than health, with bold, unique and indulgent flavors scaling rapidly. If these foods are ultra-processed, so be it. Defining ultra-processed food will likely have no impact on Gen Z.  

Nearly three-quarters (73%) of Gen Z consumers say they have repeatedly purchased a food or beverage product they first discovered on social media, according to Summer 2026 MorganMyers Food Pulse. Yet when it comes to what actually influences purchase decisions, personal recommendations consistently outrank influencer endorsements. The brands best positioned for growth will build strategies that combine social visibility with credibility, product quality and shareable consumer experiences.

The research points to a critical distinction for marketers: social media can create the first purchase, but taste, value and quality determine whether there is a second.

When asked what most determines whether they purchase a food or beverage product, respondents ranked price and value first at 27%, narrowly ahead of taste at 26%. Recommendations from someone they trust followed at 17%, while health and nutrition benefits ranked at 13%. 

After the first purchase, product fundamentals matter even more. Sixty-eight percent identify taste as one of the leading reasons they buy a product again, followed by price and value at 61% and quality at 44%. Social media buzz ranked at just 3%.

Explore more results from the Summer 2026 MorganMyers Food Pulse survey by linking HERE.

New Food Policies are on the Horizon. Here’s What We Know.

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. 

The National Honey Board interviewed Bezi co-founder and CEO Ilay Karateke to talk about what inspired the product and how honey plays a central role in it. Read the interview HERE.

 

 

U.S. Department of Health and Human Services Secretary Robert F. Kennedy, Jr. will host a major food policy event this Monday, August 10, 2026, to recognize a series of landmark actions to improve the nation’s food supply and advance the Make America Healthy Again (MAHA) agenda. The event will include an announcement of two major new food policy actions. 

Your guess is as good as mine. Media will receive the embargoed information a few hours earlier than it is announced at the event. I’m on pins and needles. 

 

 

But…here’s what we do know about the evolving consumer, according to the recently released 2026 International Food Information Council (IFIC) Food & Health Survey. For the first time in the two-decade history of the survey, convenience has surpassed healthfulness as a driver of Americans’ food and beverage decisions, a milestone that signals just how much the everyday calculus of eating may be changing. 

What does this means for dairy processors? Convenience is key! Healthfulness is a plus! We got this.

The 2026 IFIC findings arrive amid a fast-moving food environment—shaped by economic pressure, a rapidly shifting information landscape and the growing influence of the MAHA movement—that is reframing how Americans define “healthy” food, with high familiarity of the new Food Pyramid and terms like “ultraprocessed foods.”

“Every year the IFIC Food & Health Survey gives us a read on where Americans truly are, and what we see is a meaningful shift in how people view their food and make decisions,” said Wendy Reinhardt Kapsak, president and CEO of IFIC. “In 2026, we find a public whose definition of ‘healthy’ is expanding beyond nutrition. Fresh, natural, the presence or absence of ingredients, as well as how much a food has been processed have all risen in prominence.”

Reported familiarity to the new Food Pyramid was high within three months of its introduction, with 83% of Americans saying they have seen it. This exceeds reported awareness of MyPlate in both 2024 (76%) and 2025 (77%), representing significant increases of seven and six percentage points, respectively. These results suggest that the new Food Pyramid has achieved substantial early visibility among Americans, surpassing recent reported awareness of MyPlate. While encouraging, awareness of the national dietary guidance symbol should not be conflated with knowledge and understanding, use, improved diet quality and/or adherence to its corresponding dietary guidance recommendations.

The ease of maintaining a new dietary habit varies substantially depending on the action or behavior attempted. Among Americans who made an effort to consume dairy in the past year, 87% say doing so consistently was easy, making it the highest-rated behavior on ease. This was followed by more than three in four who said it was easy for them to focus on whole grains (80%), eat vegetables and fruits throughout the day (79%), eat real food (79%), prioritize protein at every meal (78%) and incorporate healthy fats (76%). 

Other actions or behaviors were less often described as easy to consistently maintain. Around six in 10 say it was easy for them to eat the right amount (66%), limit highly processed foods (62%), limit added sugars (60%) and limit refined carbohydrates (58%). The pattern suggests that inclusive dietary actions may be easier to sustain than those requiring restriction.

When asked which dietary guidance-related effort taken in the past year had the greatest perceived impact on their health, Americans most often say eating vegetables and fruits throughout the day (19%). Eating the right amount and eating real food followed closely, each cited by 16%, while 13% say limiting added sugars had the greatest impact.

The prevalence of processing as a food purchasing factor remains high among Americans. Overall, 73% say they take processing into account before buying food, a significant drop from 80% in 2025. Responses vary when it comes to how the consideration of processing affects consumption. While 13% say they always avoid processed foods, 41% say they sometimes do, indicating that processing is a consideration for many Americans yet not necessarily an exclusion criterion. The other 19% who consider whether a food is processed prior to purchase say they do not avoid processed foods, suggesting that recognition of processing does not always translate into avoidance. About one in four Americans (24%) say they do not consider processing when buying food, and 3% are unsure what qualifies as a processed food. Taken together, the findings suggest that food processing is widely considered at the point of purchase, yet its influence on purchasing decisions and consumption is not uniform.

Processing of ingredients may be gaining more importance, as consumers understand food must be processed, but not all the ingredients that go into the food need to be ultraprocessed. That’s where honey as a sweetener comes into play. 

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, CEO, 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.

Oh, and by the way, hot honey continues to gain traction in all food development. It works great in dairy! 

 
 

Getting Your Dairy Foods Ready for Back to School

 

Photo source: School Nutrition Association

It’s that time of year. While my sons have already graduated university, I still get a thrill from back-to-school sales. How low can a notebook go? A box of crayons for 25 cents, I’m in! Because I still write with wooden pencils and have an electronic sharpener on my desk, this is the time of year I stock up. 

This year is going to be different on the school food scene. Besides the fact that whole milk is back in schools and artificial dyes are out, parents will likely be scrutinizing food labels more than ever before. Many parents are looking for simple, trustworthy ways to support their growing children amid busy schedules and competing nutrition messages on social media, according to Danone USA.

School foodservice operators are equally overwhelmed. School meal and snack programs ensure students from kindergarten through the 12th grade are served nourishing foods that support lifelong healthy eating patterns. In the U.S., these programs rely on food and beverage manufacturers to help them meet the nutritional requirements set forth by USDA. Operators also need these foods to be affordable, simple to serve and delicious to eat. 

Since July 2025, U.S. schools have had to meet limits on added sugars in cereal, milk and yogurt. Starting July 2027, they will have to ensure that less than 10% of calories in meals comes from added sugar. New sodium reductions will also take effect in July 2027.  

Did you know that back in March a coalition of more than a dozen pro-meat, Make America Healthy Again—a.k.a. MAHA—aligned mothers, livestock producers and nutrition and agriculture organizations sent a letter to Secretary Brooke Rollins and USDA Food and Nutrition Service leadership? They requested that the administration focus first on improving the quality and sourcing of meat and dairy served in schools, before considering any increase in protein requirements as outlined in the new Dietary Guidelines for Americans (DGAs).  

“Children deserve meat and dairy raised without routine drugs and excessive chemical inputs,” said John Klar, an author, agriculture expert and organic livestock producer that advises the MAHA movement. “By strengthening sourcing standards and supporting local and regional producers, USDA can improve children’s health while creating fair market opportunities for farmers doing it right.”

Photo source: School Nutrition Association 

 

How this will happen is still unknown. Further, there are many unknowns still out there as nutritional requirements evolve. 

“Every day, school meal programs are juggling financial, staffing and equipment challenges while trying to meet strict federal nutrition standards and the taste preferences of their students,” said Diane Pratt-Heavner, spokesperson for the School Nutrition Association. “With many programs struggling to keep their kitchens fully staffed, schools rely on their K to 12 industry partners to offer a variety of menu options that meet these federal standards.” 

Several states have also passed legislation restricting artificial dyes and additives in school foods. Schools are looking for products that don’t contain ingredients of concern. It’s paramount that dairy processors clean up the products they sell into schools. They also need to be Smart Snacks in Schools compliant. These are the nutrition standards for foods sold a la carte or in snack bars and vending machines.

Maola Local Dairies is on board. The Virginia-based dairy is introducing new limited-lime flavored milks for the 2026 to 2027 school year, giving school nutrition teams fresh, fun options designed to help students enjoy the nutritional benefits of dairy.

The new lineup will feature three rotating flavors throughout the school year: Cookies & Cream, Orange Cream and Vanilla Cream. Each flavor is designed to bring variety and excitement to the cafeteria while supporting school meal participation and helping reduce milk waste.

Each carton delivers 8 grams of protein, 13 essential nutrients and only 7 grams of added sugar. The products are also 100% dye free, made with natural flavors and produced with fresh, local milk from Maola’s family-owned farms. In addition to the new limited-time flavors, Maola also offers lactose-free milk options to help schools serve a broader range of student needs.

“School nutrition professionals are always looking for options that are both appealing to students and aligned with nutrition goals,” said Lindsay Reames, executive vice president -growth and brand at Maola Local Dairies. “These limited-time flavors give students something new to look forward to while delivering the high-quality dairy nutrition schools expect from Maola.”

Current federal school meal guidance allows schools to offer low-fat and fat-free flavored and unflavored milk to K to 12 students, while industry efforts continue to reduce added sugars in flavored school milk. 

An unknown that dairy processors must anticipate surfaced on July 14 when USDA posted an online pledge asking states to engage in “making school meals healthier.” You can view the pledge HERE.

Key highlights that are related to dairy are:

REPLACE BREAKFAST PASTRIES WITH WHOLE-FOOD BREAKFAST OPTIONS

• Replace pastries with whole-food options such as egg sandwiches, yogurt parfaits with
• fruit, whole-grain toast with nut butter, oatmeal, or overnight oats.
• Pair fruit with protein foods to improve satiety and stabilize energy.
• Adjust menu cycles to emphasize eggs, yogurt, and 100% whole grains.
• Source pre-prepared egg products like egg bites, hard boiled eggs, and scrambles, bulk
• yogurt, and frozen fruit that meet NSLP/SBP crediting requirements.
• Implement the added sugars cap now, rather than 2027. Serve yogurt and cereals with no
• or low added sugars.

PREPARE MEAT AND MEAT ALTERNATES USING HEALTHY COOKING METHODS

• When cooking with or adding fats to meals, prioritize oils with essential fatty acids, such as
• olive oil. Other options can include butter or beef tallow.

IMPROVE SMART SNACKS SERVED IN SCHOOLS

Photo source: School Nutrition Association

• Don’t offer beverages containing added sugars or artificial sweeteners.
• Remove foods with artificial flavors, petroleum-based dyes, and artificial preservatives.
• Only offer real foods like cheese sticks, hard boiled eggs, nuts, 100% whole grains, fruits,
• and vegetables.

SERVE WHOLE MILK

• The Whole Milk for Healthy Kids Act and subsequent USDA rulemaking permit schools to serve whole and reduced-fat milk and excludes fluid milk from the weekly limit for saturated fat.
• Include whole milk as an option for all students to meet fluid milk requirements.

There are a lot of unknowns with this pledge and how it will be implemented. The time is now to make sure your dairy products will be compliant. 

Parmalat is expanding its retail presence in the U.S. with new Parmalat Multipack Milk at Target stores nationwide. The shelf-stable milks come in 8-ounce Plain Whole Milk and 8-ounce 2% Reduced-fat Chocolate Milk, providing families with an easy way to keep real milk on hand for lunchboxes, after-school snacks, sports activities, road trips and other everyday moments, according to the company. 

Nurri, a rapidly growing protein lifestyle brand, has launched Nurri Kids. The shelf-stable product is now available nationwide at Sam’s Club. It is intended for children four years and older. 

Nurri Kids delivers 10 grams of protein and just 2 grams of sugar (none are added sugars) per 8-ounce serving, setting a new standard for kids’ nutritional shakes, according to the company. It also contains nine essential vitamins and minerals. One serving also contains 140 calories, 8 grams of fat and 2 grams of fiber from chicory inulin. 

Made with ultra-filtered milk, the shake offers a smooth, creamy texture and classic chocolate or vanilla milkshake flavors kids love. The milkshake is sweetened with stevia leaf extract and is lactose free thanks to the addition of lactase. This is a big difference from the company’s adult-centric protein beverages that are sweetened with sucralose and acesulfame potassium. 

“We saw a clear gap in the kids’ nutrition category, a lack of beverage options that parents feel good about, and kids genuinely enjoy,” said Adam Tollefson, business unit director at Nurri. “‘Nutrition’ only works if kids actually drink it.” 

 

Danone USA recently reformulated its Danimals line of smoothies and low-fat yogurt pouches to now deliver a good source of three key nutrients many children aren’t getting enough of: calcium, vitamin D and fiber. Danimals smoothies now also contain 25% less total sugar than the prior smoothie recipe, and the new formula contains no flavors or colors from artificial sources and no high-fructose corn syrup. 

Organic Valley has new individually wrapped organic cheese snacks that deliver 5 grams of protein per serving. Crafted with milk from pasture-raised cows on organic family farms, the new Organic Valley Snack Sticks come in Colby Jack and Medium Cheddar varieties. 

“We know consumers are looking for convenient ways to incorporate high-quality protein into their daily routines, and premium cheese continues to be a top choice,” said Laurie Drake, vice president of marketing at Organic Valley. “With our new Snack Sticks, we are bringing the trusted quality of Organic Valley’s pasture-raised dairy in a bite-sized, flavorful format that is easy to enjoy anywhere, whether it’s packed in the school lunch box or taken as an on-the-go option to the park.”

The snacks are sold in 4.5-ounce packages containing six individually wrapped 0.75-ounce sticks. The suggested retail price is $5.49. 

Learn more about healthy school meals from the School Nutrition Association by linking HERE.

 

 

Dairy Innovation: Time to Think Clearly

 

Dairy protein beverages—clear, creamy and even fizzy—are having a moment. The latter, specifically, is being fueled by the popularity of prebiotic sodas. 
Mintel data suggests that the next big whitespace in drinks is protein sodas. Today’s consumers want protein, but depending upon the daypart, many prefer a more refreshing format than shakes, smoothies and milk-based drinks, according to Mintel research.

“There’s a clear opening for protein carbonated soft drinks that lead on flavor, lightness and refreshment. Products that fit into everyday life, not just the gym bag.”

The research shows that many consumers have started “home-hacking the protein soda. They are combining protein products with sodas to create homemade floats and dirty sodas that deliver on both protein and flavor.”

“When consumers go out of their way to build their own version of a product, the signal is clear: the market hasn’t caught up with demand yet,” according to Mintel.

“Amid the frenzy of the wellness drink boom, there’s a reassuring quality to the emergence of clear protein. Yes, electrolytes, collagen and prebiotics are enjoying their moment, but consumers’ relationship with protein is special. It’s rooted. Making protein clear is a technical leap. And adding it into carbonated soft drinks--a sector with joy in its DNA--is an eagerly awaited fusion of wellness and reward,” said Alex Beckett, principal analyst at Mintel.

While dairy processors may not want to add carbonating equipment into their production facilities, there’s still great opportunity with protein waters. 

It’s time for dairy processors to once again think beyond the white stuff. Others are doing it. 

NutraBio Labs Inc., a leader in performance and wellness nutrition for three decades, is launching PROTEIN NOW!, a line of shelf-stable shots that provide 21 grams of protein in a travel-friendly 3.38-fluid-ounce serving. PROTEIN NOW! requires no mixing, refrigeration or preparation. It comes in three flavors: Blueberry Acai, Orange Mango and Strawberry Watermelon. 

The shots are clear liquids. They are formulated with beta-lactoglobulin from whey protein isolate and bovine collagen peptides. 

The launch arrives as demand for convenient, high-protein formats accelerates globally, driven by consumers seeking simpler ways to meet daily protein targets and by the rapid growth of GLP-1 medications, which have placed new emphasis on protein intake in smaller, easier-to-consume servings. One shot contains 90 calories, zero sugar, zero fat and less than 1 gram of carbohydrates. 

“We built PROTEIN NOW! around a simple belief that protein should keep up with life, not compete with it,” said Alex Berrio, director of marketing at NutraBio Labs. “Nobody needs convincing that protein matters. The real challenge is getting it in consistently on days that are always moving. PROTEIN NOW! removes every barrier standing between people and their protein. No prep, no cleanup, no unwanted ingredients and no planning around it. We see this as the future of protein’s role in everyday life. Just grab it and go.”

To explore more recent introductions in this space, link HERE.

To learn more about the global whey ingredients marketplace and the innovations taking place in ingredient technology, plan to attend “The Whey Ahead.” This is the 12th International Whey Conference. It’s taking place in Chicago, the beautiful city I have called home my entire life. Link HERE for more information. Hope to see you there.

And, if you want to learn more about formulating High-Protein Dairy Products, plan to attend a short course on the topic taking place the week prior at Cal Poly in San Luis Obispo, Calif. Yours truly is on the program. For more information, link HERE.

Here’s What You Can Expect at IFT FIRST this Week: Get ready to MAX out!

 

Note: This product is currently in Aldi. It exemplifies how SenseMaxxing is being played out. These are “frozen” ice cubes that are “crystal clear,” “ultra pure” and “slow melting.” This four-pack sells for $4.99.  

It’s finally here: IFT FIRST: Annual Event and Expo.

Welcome to my lovely home city of Chicago. I was born and raised on the northwest side and am now living closer to Wrigley Field. Go Cubs, Go! Bummer that they are away this weekend. The White Sox have a day game on Saturday and Sunday, if you find yourself looking for something to do before IFT kicks off Sunday night. Chicago in the summer is the best! Welcome and enjoy!  

This year’s IFT FIRST expo floor will be maxxed out. It’s the buzz word of the year and comes with many qualitative descriptors. 

By now you’ve heard of protein maxxing, the social media movement of consuming very high amounts of protein to boost muscle, metabolism and satiety. Then there’s fiber maxxing, which must be cautiously done, as too much fiber can wreak havoc on the gastrointestinal system. (Be careful with how many fiber-infused products you sample on the expo floor. Trust me. I know from years past.)

What I’m excited about are two other maxxings: sense and nutrient. 

ATTENDING IFT FIRST? VISIT LYCORED AT BOOTH S2225.

I first reported on the term SenseMaxxing after attending the Winter FancyFaire hosted by The Specialty Food Association (SFA) in January.  The SFA identified SenseMaxxing as the “it” trend of the year. (Clearly Aldi is on board with its pricey ice cubes.)

SenseMaxxing embraces experiential intensity, where every bite and sip cranks up the volume on sensory saturation. In the current cultural moment, when technology and AI are encroaching on our personal and professional lives, it’s a reminder of our unique human senses, senses that are precious, powerful and worth leaning into. SenseMaxxing says goodbye, boring beige and hello, full-on feeling. 

Amid the “numbness” of modern life, consumers are demanding friction, brightness and truth, not smooth neutrality. They want experiences that make them feel alive; those that are imperfect, loud and deeply human. If a product doesn’t punch through the noise in terms of taste, texture, aroma or make you feel something visceral, it simply won’t break through in 2026. SenseMaxxing is all about sensory saturation so intense that it verifies reality, where consumer appetites really hit their apex. It’s sourness that makes us squint, crunch engineered for maximum acoustic impact, bubbly drinks that wake us up, visuals that prompt a double-take and a multi-sensorial symphony designed to provoke a reaction and affirm the human ability to feel. Think mouth-puckering, freeze-dried citrus fruit inclusions in a side compartment for yogurt or swicy shell coatings on an ice cream bar. 

It’s all about taking color and texture to the next level, naturally. It can be done and I cannot wait to see the prototypes on the expo floor. 

Then there’s nutrient maxxing, which has to do with fortification and enrichment. Dairy’s inherent nutrition, coupled with ingredient technology to boost protein, add fiber and layer in other nutrients and functional ingredients makes it a desirable food group to today’s consumers who want more out of every dollar they spend on food and every calorie they consume.

Expect to see many prototypes with functional ingredients that support active aging, a movement that has people taking control of their health and refusing to be defined by age. It’s a proactive measure to maintain muscle mass and bone strength, build immunity, reduce inflammation, support cognitive function, among other wellness attributes. 

Power Life High Impact Protein powder is a perfect example of nutrient maxxing. The mix is designed to help support muscle strength, recovery, lean muscle preservation and overall vitality. Available in both plant-based and whey-based formulas, the mix combines protein with clinically studied ingredients, including hydroxymethylbutyrate, a compound derived from leucine that helps increase muscle mass. It also includes digestive enzymes for better absorption, and essential nutrients like vitamin D3 and chromium to support metabolism and overall health. 

Many of these ingredients support gut health, which is paramount to active aging. Scientists have learned that there’s a correlation between the microbiome that live in the human gut and overall wellbeing, as a healthy gut supports proper nutrient absorption. It also promotes the production of neurotransmitters like serotonin, which influence energy and mood, and it boosts the body’s natural defenses to better handle stress, irregular sleep and busy days. The correlation between gut health and overall wellbeing is known as the gut-brain axis.

“One of the most important conversations you participate in on a daily basis is the one you never hear out loud. It’s one that exists between your gut and brain every second of the day, 365 days a year,” says Julie Smolyansky, president and chief executive officer of Lifeway Foods. “While these two systems used to be thought of as separate entities with their own set of functions, we now know they depend on each other and communicate regularly to operate optimally and help us feel our best.”

The company recently introduced Muscle Mates, a ready-to-drink functional beverage that pairs 20 grams of protein with 5 grams of creatine and Lifeway’s 12 live and active probiotic cultures.

“Muscle Mates is an exciting step forward in functional nutrition,” says Smolyansky. “Our goal is to bring together the best of performance and wellness by offering support for strength, recovery, focus and gut health in one convenient and great-tasting format. We see opportunities to serve a wide range of consumers, from athletes and fitness enthusiasts to those simply looking to support their overall well-being. I am particularly eager to highlight creatine’s emerging relevance for women, as more are exploring its potential role in energy, performance and healthy aging.”

Looking forward to seeing many of you at IFT FIRST. Safe travels. 

ATTENDING IFT FIRST? VISIT LYCORED AT BOOTH S2225.

Dairy Innovation 2026: A Practical Approach to Formulating for GLP-1 Users and Beyond

 

Magic weight loss drugs have come a long way since the now-banned, over-the-counter diuretic pills from the ‘80s and ‘90s. While studies showed they suppressed appetite and sped up metabolism, the side effects, including stroke and heart attack, which were not discovered until mainstream use and a number of years in the market, outweighed the benefits. Not trying to scare anyone currently on today’s anti-obesity medications (AOMs), but there are a lot of unknowns. 

We do know that these AOMs trick the body into feeling full by functioning similar to the satiety hormone known as glucagon-like peptide-1, or simply GLP-1. This hormone is naturally made by the small intestine and stimulates insulin production, which in turn lowers blood sugar levels. It also slows down stomach emptying and reduces the levels of hunger hormones. What we do not know are the long-term effects on physiology, metabolism and overall health and wellness. 

We also know that many of the people on AOMs are at high risk of being malnourished. This is why they are seeking out nutrient-dense foods. Malnutrition is defined by both muscle wasting and nutrient deficiencies. 

J.P. Morgan estimates 10 million people today, like right at this moment, have prescriptions for AOMs. The company projects that figure will jump to 25 million people by 2030. 

GLP-1 treatments are projected to lead to an annual revenue reduction of $30 billion by 2030 and $55 billion by 2034 for the food and beverage industry, with GLP-1 shoppers spending 31% less on groceries, according to J.P. Morgan research. That’s a frightening figure for retailers and junk food brands. 

 

According to Morning Consult’s survey of 58,000 adults, GLP-1 users are wealthier, better educated, more digitally engaged and more optimistic about the economy than the average American. They tend to be married, an urban Gen X—we are finally getting recognized—or Millennial, with about a third earning more than $100,000 annually. They are willing to pay premiums for quality, convenience and sustainability. 

“GLP-- 1 users are driven and community oriented, disciplined about food and enthusiastic about indulgent brands. They are not a health niche—they are an affluent, hyper-engaged, aspirational consumer segment that happens to manage weight with modern pharmaceuticals. And as GLP prescriptions continue their rapid growth, this segment will only become more commercially important,” according to Morning Consult. 

You can access the report HERE. I highly encourage you to download the report. It has many interesting and useful findings.

Dairies need to adapt or risk being left behind in this fast-changing marketplace. While there are many unknowns, what is known may assist in product development. 

The Morning Consult research shows that 74% of GLP-1 users say that health is their primary food decision factor. Low/no calorie and low/no sugar foods and beverages that allow them to experience consumption are desired. 

Nutrient maxxing is also important. That’s where dairy comes into the picture. Dairy’s inherent nutrition, coupled with ingredient technology to boost protein, add fiber and layer in other nutrients and functional ingredients makes it a desirable food group to GLP-1 users and former users. But here’s my practical advice: market the nutrient density to all consumers. 

“There are a lot of end manufacturers out there whose brands are already going in the right direction,” said Denisse Colindres, senior manager nutrition communication-North America, BENEO, Parsippany, N.J. “Often it is not about completely new product developments but rather adapting existing products to the special needs of GLP-1 users, for example, smaller portion sizes.”

Today’s consumers want foods and beverages that work with their biology, not against it. That’s what dairy does and does it the best!

Dairy Management Inc.’s (DMI) New Product Competition
A team of food science students from Utah State University won first place in DMI’s New Product Competition with a high-protein personal pizza featuring a crust made with approximately 85% dairy ingredients. The award was announced during this week’s American Dairy Science Association’s annual meeting in Milwaukee.

The product was selected for best meeting this year’s contest challenge: developing an innovative dairy-based product that supports bone health, muscle health and weight management. These are the attributes that dairy foods marketers must be communicating to ALL CONSUMERS in order to maintain sales momentum. 

The team’s winning product, Athena’s Slice, reimagines personal pizza with a crust made from cottage cheese, mozzarella, Parmesan and nonfat dry milk. Topped with tzatziki-style sauce, gyro meat, feta cheese, mozzarella, spinach, sun-dried tomatoes, onions and green bell peppers, the pizza delivers 30 grams of protein and 3 grams of fiber per serving.

The students said Athena’s Slice was designed to meet growing consumer demand for protein-rich foods while demonstrating dairy’s versatility in unique applications. Team members Taelie Kennedy, Angalee Brinkerhoff and Erynn Chidester received DMI’s Platinum Dairy Innovator Award and a $10,000 prize.

“Someone suggested a cottage cheese pizza crust and I wanted to do something Greek-themed,” Kennedy said. “We also looked at consumer insights and protein has been one of the biggest trends for years so that was important to us. Those concepts came together and that’s really how Athena’s Slice was born.”

 

Chidester added: “People are surprised when they see how much protein is in the crust. It helped show them a different side of dairy and expanded their understanding of what dairy ingredients can do.”

 

Brinkerhoff said the competition provided valuable real-world product development experience that will help them prepare for careers in the food industry.

Other winners included:
Gold Dairy Innovator Award ($7,000): Cornell University--Melt a Whey, a bite-sized dairy snack that 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.

Silver Dairy Innovator Award ($4,000): Oregon State University--Protein Pomodoro, a refrigerated pasta sauce formulated with 61% dairy ingredients that combines cottage cheese with a classic tomato base to deliver protein and calcium in a familiar meal solution.

Dairy Innovator Awards ($2,000 each): Rounding out the top six finalists are Cornell University (cottage cheese reimagined as a light, airy mousse), University of Wisconsin-Madison (high-protein, frozen mousse-style dessert) and University of Wisconsin-River Falls (freeze-dried snack featuring a cottage cheese base combined with fruits, vegetables and/or chocolate).

Marilyn Hershey, chair of DMI and a Pennsylvania dairy farmer, said the competition reflects the value of investing in future food scientists and opportunities for dairy growth.

 

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.