Protein Coffee Poised to Gain Momentum, with Dairy Fueling Innovation

 

A shout out to all the new Daily Dose of Dairy subscribers who attended “The Science and Technology of RTD Coffee with Milk” short course at Chapman University this past week. Hope you made it home safe and stay warm! 

Protein coffee was a big part of the conversation and it’s only going to get bigger based on the interest expressed by formulators at the short course. The future of coffee is cold, according to Peter Giuliano, chief research officer at the Specialty Coffee Association. Dairy is the ideal ingredient to add value to cold coffee!

It’s been a little bit more than a week since whole milk dairy became the star of the American diet. OK, that’s an exaggeration; however, we’ve been waiting for this for so long, let’s enjoy it! 

Since the Food Pyramid got inverted, with dairy rising to the top left corner, and whole milk was approved for distribution in school meal programs, the consumer packaged goods industry has started responding, likely with products and marketing messages they had on the back burner. 

This one landed in my (broken) Outlook inbox yesterday late afternoon. (Anyone who has experience with fixing overloaded .pst data files, please reach out if you have any tips. I’m desperate to get my data files to not crash every time I try to open one.)

Laird Superfood, a minimally processed food brand dedicated to fueling active lifestyles with products that support energy, endurance and overall well-being, now is playing in the dairy protein space with new Laird Superfood Protein Coffee with Lion’s Mane Mushroom. It is made with whey protein from dairy. (That’s how the brand describes it. I guess that is to differentiate it from animal-free whey protein produced using precision fermentation.)

The move into dairy marks a new step for the brand and meets consumer demand for clean, dairy-based protein, one of the original superfoods. (Again, the brand’s language. Here’s a former vegan business recognizing that dairy-based protein is “an original superfood.”) 

“Offering all nine essential amino acids, whey is an excellent and complete source of protein for repairing and building lean muscle. The brand’s new Protein Coffee intentionally combines fast-absorbing whey protein for muscle recovery with milk protein for slower digestion, supporting longer-lasting satiety and sustained energy,” according to the press release. 

“Laird Superfood has always been an ingredient-first company, and the introduction of Protein Coffee with dairy creates an opportunity for the brand to serve a broader audience with the same uncompromising standards,” says beach volleyball legend Gabby Reece, co-founder of Laird Superfood with her husband, world-renowned big wave surfer Laird Hamilton. “Laird and I are omnivores and believe in getting protein from a variety of sources, so we’re excited to share a dairy option with our Laird Superfood community.”

Jason Vieth, CEO, adds, “Entering into the dairy market is the natural evolution for our brand. We’re bringing Laird Superfood’s strict nutritional guardrails to the dairy category, which is often filled with additives and processed ingredients, so we can deliver clean, high-quality whey protein to our customers.”

Each serving of Laird Superfood Protein Coffee with Lion’s Mane Mushroom contains 10 grams of high-quality protein (a blend of whey and milk protein concentrate), without soy, gums, seed oils or sunflower lecithin. There’s nothing artificial, according to the company. Lion’s mane functional mushrooms provide added support for cognition and focus.

Protein Coffee is a powder that can either be mixed with cold water and served over ice, or made with hot water. It comes in three flavors--Sweet & Creamy, Vanilla and Unsweetened--in 5.3-ounce bags and has a suggested retail price of $19.99. 

Here’s why dairy protein is a superfood.
According to numerous clinical studies, aging reduces the efficiency of how our bodies use dietary protein. The quantity, quality and meal distribution of protein becomes more important with each passing year. For optimum performance, adults should have at least 30 grams of high-quality protein at each meal and especially the first meal after the nighttime fasting period. High-quality proteins are ones that are high in the branched-chain amino acid (BCAA) leucine, which is specifically associated with lean muscle recovery and development. Leucine fuels the body to repair and replace aging proteins throughout the bodies. 

Of all the protein ingredients available to food and beverage manufacturers, whey protein isolate contains the most leucine: 11%. Milk protein concentrate comes in second at 9.5%, followed by egg protein at 8.8%. 

Currently the easiest way to determine if the protein content of a food or beverage has 30 grams of complete, high-quality protein is to look at the percent Daily Value on the Nutrition Facts label. The Daily Value for protein is determined using the Protein Digestibility Corrected Amino Acid Score (PDCAAS), a measurement used to assess the quality of all protein. It is based on the types and amounts of amino acids in the food as well as overall digestibility. The PDCAAS values range from 0.0 to 1.0, where values are truncated to a maximum score of 1.0, which animal proteins—meat, poultry, dairy and eggs—as well as soy protein, all possess. Most plant protein sources have much lower values, averaging around 0.7.
The protein content of an animal-based protein with a PDCAAS of 1.0 translates directly. In other words, a “10 grams of protein serving” on the Nutrition Facts provides 10 grams of protein with a 1.0 PDCAAS. This happens to be 20% of the Daily Value (i.e., the minimum RDA) for protein and enables the product to make an “excellent source of protein” claim.

A vegan alternative product with 10 grams of protein from plants most likely only qualifies for a “good source of protein” claim, as it is not a direct translation of amino acid availability because of the plant proteins’ lower PDCAAS. A “good source” claim must provide at least 10% of the Daily Value. 
It’s important to recognize the Daily Value is based on the RDA, so a minimum number. Most packaged foods do not list Daily Values for protein because PDCAAS have not been determined. It is not a required value.

For label-reading shoppers looking to consume 30 grams of complete protein for optimum performance, the Daily Value would be 60%. This can be challenging to meet, and calorie-wise, not even possible for older consumers.

Custom blends of dairy proteins, with or without plant proteins and functional ingredients--are often the best approach to reaching high levels of protein in a single serving. Dairy proteins, of course, should be one of the dominant ingredients.  Today's blog sponsor--Idaho Milk Products--can assist. 

To peruse recent coffee-milk innovations, link HERE.

Can’t wait to see—and feature as a Daily Dose of Dairy—all the new innovations rolling out this year! 

 

Prioritize Honest Processing in 2026

Happy New Year! Not sure of the cut-off date for offering these well wishes, but as the first blog post of 2026, Happy New Year!

It’s been quite the dramatic start to the year, especially in dairy. I can only wonder what the original Milk Mustache sporters are thinking with this week’s recent addition. Some things you cannot unsee. This one is haunting. 

Nevertheless, dairy is at the top of the Dietary Guidelines and whole milk is back in schools. We cannot stop there. Innovation is paramount to keep dairy relevant, and the Daily Dose of Dairy, brought to you by BerryOnDairy.com is your place for inspiration. 

That brings me to a term I learned this week at the Winter FancyFaire hosted by The Specialty Food Association (SFA) in San Diego. It’s Honest Processing. 

While ultra-processed has become a scarlet letter, food and beverage production processes are not the real issue. After all, processing is necessary. It’s also called cooking, preparing and manufacturing. 

Instead, consumers are rejecting the mystery behind how foods are made. This trend redefines the line, where processing is visible but still has a definite purpose. Think pasteurization to make milk safe and give it shelf life. Think dehydration to make milk and dairy proteins accessible, nutrient-dense ingredients to create powerhouse foods and beverages. Think fermentation to deliver extra gut health benefits through yogurt and other cultured dairy foods. 

These are justifiable processes that need to be communicated to consumers to reduce consumer apprehension and enhance understanding of how their favorite dairy foods are made. Communicate about honest processing in 2026. Be transparent. 

The SFA identified other key trends for 2026, with SenseMaxxing being the “it” trend of the year. SenseMaxxing is an embrace of 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 uniquely human senses, senses that are precious, powerful and worth leaning into. SenseMaxxing says goodbye, boring beige and hello, full-on feeling.

Dairy can do all this and more. Read about “Taking Texture to the Next Level” in an article I recently wrote for Food Business News HERE.

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. 

“We spend 12 hours a day touching smooth, one-dimensional glass,” said Kevin Ryan, founder and CEO of Malachite Strategy and SFA trend partner. “These trends show how much our current culture is craving an element of humanity in a world driven by technology. SenseMaxxing is the consumer’s quiet rebellion against sameness. From texture and flavor to visual brightness, SenseMaxxing will be one of the key ways products and brands differentiate in 2026.”

SFA experts also compiled four additional key trends that will guide the food and beverage industry in the year ahead. They are Rooted Rituals, The Appetite Reset, Shelf-Stable Chic and The Promiscuous Palate. All of them are relevant to dairy. 

Rooted Rituals: In response to the always-on, fast-paced era we live in, we’re seeing the rise of food and beverages that make us feel anchored in something real, meaningful and made with purpose. Ritual means products that invite a slower pace, either in the way they’re consumed or in the way they are produced. Think patience, time, sequence and intention. Think cave-aged cheese, strained Greek yogurt and slow-churned gelato.

Did you miss Monday’s Daily Dose of Dairy? Devin’s Foods introduces Real Living Yogurt. The whole milk yogurt is made with A2 milk using a 36-hour culturing process and claims to deliver “300-times more probiotics.” The product is “not sweet, not sorry.” It’s tart on purpose, according to the company. There are three different varieties—Good Gut, Good Glow and Good Mood—made with varying probiotics to deliver the promise made in the descriptor. They also contain the prebiotic fiber inulin. The product is making its debut in 32-ounce multi-serve containers. 

The Appetite Reset: A revolutionary rewiring between hunger and reward is happening among consumers. As GLP-1s have crossed over from celebrity gossip to a cultural phenomenon, millions are now eating with recalibrated hunger signals, so every bite must earn its place and offer satiation. Add to this consumers’ increasingly personalized wellness habits, which are driving sustained demand for protein, fiber and other functional ingredients. Volume is out, and density is in. Products may include single-serve, protein-packed bites, savory and salty foods over sugar, and structured hydration beverages.

Did you miss Tuesday’s Daily Dose of Dairy? Etelka—named after the Hungarian word for nourishing—was born from the shared craving of two best friends for a healthy snack that felt like home. Nikki Vereczkey and Karolina Vass are longtime friends with deep Hungarian roots and a shared passion for bringing traditional European foods into the modern American kitchen. Together, they created Cottage Cream.

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. You might recognize it from family recipes or travels as quark, túró, or twaróg. What sets it apart is its rich, buttery flavor, silky smoothness, and low-calorie, low-fat profile. 

Cottage Cream offers a smoother, more indulgent alternative to cottage cheese, without compromising on high-protein nutrition, according to the company. Etelka’s Original Recipe and Hungarian Vanilla flavors will soon be available at select small and large grocers throughout Brooklyn and Manhattan in single-serve (5.3 ounce) and multi-serve (16 ounce) sizes. Following the New York launch, the founders plan to expand nationwide.

The Promiscuous Palate: For years, authenticity implied faithful reproduction. But today, as consumers encounter and embrace ingredients like gochujang, piri-piri or miso, globally sourced products become beloved building blocks of snacks, meals and drinks. Beyond fusion, this trend is about exploration and creativity among consumers in increasingly multi-ethnic households and spaces. 

Did you miss Thursday’s Daily Dose of Dairy? Kessho, an Austin, Texas-based craft chocolate company, is now producing Asian Gelato. Those two words together already make the taste buds tingle. Four varieties of dairy-based gelato debuted at Winter FancyFaire. They are: Black Sesame Buttercup, Ceremonial Matcha, Lychee Rose and Ube. 

Shelf-Stable Chic: Fresh food used to be the ultimate flex, but in 2026 the new status symbol is a curated pantry. This isn’t survivalism. It’s intentional abundance. The pantry is now an expression of both self and social identity, demanding elegance and beauty from the packaging and products that are curated. Think saving the glass jars from premium yogurt and using them to store spices or collectable old fashion milk bottles as vases. 

This year is going to be a fun and wild ride for dairy. Buckle up buttercup! Cheers!

Dairy Consumption Near Historic Highs.

Happy Holidays!

What a great way to wrap up 2025! 

This week, the U.S. Department of Agriculture (USDA) shared U.S. per-capita dairy consumption data for 2024. Numbers are near historic highs, and the same is predicted for 2025. 

Butter consumption hit a new record last year, while yogurt consumption showed the strongest overall growth followed by cottage cheese and regular ice cream in 2024. Cheese consumption remained unchanged from a record high the previous year.

USDA’s Economic Research Service reports that Americans consumed 651 pounds of dairy per person in 2024 on a milk-equivalent, milk-fat basis, a level that nears historic records dating back to 1975 when USDA began tracking dairy consumption trends. 

Looking at specific dairy categories: 

• 
  Butter consumption surpassed all previous records, reaching an all-time high of 6.8 pounds. 
• Total cheese consumption was unchanged at 41.9 pounds per person.
• Consumption of cottage cheese rose to 2.4 pounds, the highest level since 2009. 
• Yogurt consumption continued its impressive growth, increasing to 14.5 pounds in 2024, a 6% increase from 2023. 
• Regular ice cream consumption also grew in 2024, reaching 12 pounds per person. 
• Milk consumption saw a modest decline to 127 pounds per person. 

In the past decade alone, domestic per capita consumption of cheese (including cottage cheese) is up 13% and butter consumption is up 21%. In the past 20 years, yogurt consumption has grown 58%. Overall, USDA data show Americans’ per capita consumption of dairy is up 0.6% over the past five years, 8% over the past 15 years, and 12% over the past 30 years.

“American families continue to consume dairy foods at near record levels because dairy delivers what matters most today, flavor, affordability and complete nutrition,” said Michael Dykes, president and CEO of the International Dairy Foods Association, Washington, D.C. “Consumers are leaning into high-protein foods, gut-healthy options and simple, wholesome ingredients, and dairy meets every one of those needs. Surging sales of yogurt and cottage cheese only underscore the transformation happening for U.S. dairy. Dairy was perfectly made for this moment, and you can see that reflected in Americans consuming more of their favorite dairy year over year.”

Dairy processors are responding to this consistent surge in demand by making historic investments of more than $11 billion in new and expanded manufacturing capacity across 19 states. More than 50 projects have launched across the country, including new and modernized manufacturing plants, major facility expansions and new warehousing and logistics capacity. These investments build on the billions-of-dollars already deployed over the past decade to strengthen U.S. dairy processing.

U.S. table egg production totaled 93.1 billion in 2024, down 1% from 2023. The U.S. had 311 million commercial laying hens at the end of 2024, down 3% from 2023. On average, each laying hen produces 301 eggs per year. There's been an increase in productivity of hens as a result of improved health and disease prevention, nutrition, genetics and flock management.

Consumers Want Real in 2026: Make Sure Dairy Delivers (Honey Can Help!)

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. 

Culinary Tides’ Suzy Badaracco said trends that will define 2026 will be “emotionally intelligent.” They will be nostalgic, yet fresh; global, yet comforting. 

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.  

“In short, consumers are embracing a feel-good food culture driven by sensory exploration, emotional well-being and the desire for comfort with a conscience,” according to Rubix Foods, the culinary force behind many fast-food obsessions. 

This has butter being back in a big way. In 2026, compound butters will emerge as the ultimate flavor shortcut. Whipped with herbs, spices or global ingredients, compound butters deliver flavor to food. Rubix suggests pushing the envelope with innovations such as chili-honey butter for sandwiches and miso-maple butter for roasted vegetables.

And swicy—sweet and spicy (heat)—is going to get more complex in 2026. It started with hot honey. Today’s consumers are gravitating toward flavor-building spices and chili varieties that add character, not just burn, according to Rubix. They crave medium-heat sauces with smoky, tangy and fruity layers that keep them coming back for another bite. It is less about heat for heat’s sake and more about heat with harmony. This can play into dairy dips/spreads, cheeses and even beverage. 

In case you missed this Daily Dose of Dairy on Wednesday, Beekeeper Coffee has added Hot Honey Cold Brew Latte to its ready-to-drink coffee-milk lineup. The new flavor is exclusive to Gopuff. 

The company is building on the buzz of its recently launched Horchata Cold Brew Latte, which is crafted with Honduran coffee, aromatic chili and a hint of pure Oregon honey. The ambient 8-ounce beverages have 2% reduced-fat milk as the number-one ingredient. Each can contains 90 calories, 2.5 grams of fat, 5 grams of protein and 10 grams of sugar. One can sells for about $3.99. These two new flavors join the start-ups original four: Double Black, Caramel, Mocha and Vanilla. All are sweetened with honey.

Earlier this year, Saputo USA introduced Treasure Cave Blue Cheese Dips. One of the three flavors is Hot Honey. The new dips are intended to be an entry point for blue cheese with younger generations that are willing to try new flavors. Younger consumers like heat. They like swicy. They like hot honey!

Novus Foods, the business created when Lakeview Farms and noosa came together, offers Fresh Cravings Hot Honey Pepperoni Pizza Dip & Spread. The 12-ounce refrigerated deli department dip and spread features cream cheese as the number-one ingredient. Neufchatel, mozzarella and parmesan are also part of the mix. The noosa brand also now has Hot Honey Yogurt.

Dilly Artisan Foods rolled out Cowz Leap Honey Jalapeno Fresh Pimeniento Cheese. The Lancaster County, Pennsylvania-based cheese maker combines quark and cheese curds to make the base for this swicy spread. 

Pastoret offers Pastoret Kids Yoghourt Artesanal in select European markets. Based just outside Barcelona, this Spanish dairy sources “milk from cows that graze freely” and “uses a slow fermentation process” to create a range of yogurts with natural fruits and 30% less sugar. The 150-gram portion cups for children come in three varieties--Strawberry Banana, Banana Cookie and Peach Cookie—and are naturally sweetened with a blend of fruit, cane sugar and honey. 

Desi Naturals introduced Indian Yogurts at the Summer Fancy Food Show. The lineup of 5.3-ounce cups includes Honey Turmeric, along with Malai Kulfi (dessert style), Mango Cardamon (homestyle) and Mishti Doi (Indian crème brulee). This product line reinforces how honey is a sweetener and flavor. It has no borders. It’s part of every country’s cuisine. Plants everywhere need bees to pollinate. Bees travel!

It's no wonder that honey is gaining traction as an all-natural sweetener in the U.S. 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 pairs well with other superfoods. Think Golden Milk, the ancient Indian beverage known as haldi doodh. It is non-caffeinated and has a bright gold beverage. The color is the result of adding yellow turmeric into white cows’ milk. Turmeric has earned global recognition as a superfood thanks to its bioactive compound curcumin, which has antioxidant, anti-inflammatory and antimicrobial properties. Historically served warm, and often as a nighttime relaxing beverage, modern versions of golden milk include iced lattes and smoothies, with or without other spices, such as cardamon, cinnamon or ginger, and some kind of sweetener. Honey is most common. 

Honey makes sense in dairy. For Ice Cream for Bears, honey is the focal point. The 11 varieties of ice cream are sweetened with something bears love: raw, unfiltered honey. The  brand markets its ice cream pints as being made with three base ingredients: Dairy (milk, cream and skim milk from grass-fed cows raised with regenerative agriculture practices), raw unfiltered honey and egg yolk. Clean-label flavors/mix-ins are added to the base. 

“As great as we like to think Ice Cream for Bears is, what is most impactful is what Ice Cream For Bears is not: refined sugars and ultra processed additives. Ice Cream for Bears is simply ice cream the way our ancestors would have eaten it. Ice cream that can be a part of a healthy, balanced diet (not in the food pyramid way, but in the ‘for bears’ sort of way),” the company states on its website. 

The 11 flavors are: Basic Bear (pumpkin spice), Bearish (coffee cacao nib), Butter Bear (butterscotch caramel), Chocturnal (triple chocolate), Churro y Burrow (cinnamon), Cubbies and Cream (cookies and cream), Dough Bear (cookie dough), Honey Honey (honey swirl), Mint to Bee (mint chip), Queen & Bean (vanilla bean) and Roar-ange Cream (orange cream). 

Bold Spoon Creamery provides a farm-to-bowl ice cream experience. Bold Spoon began in St. Louis’ backyard. More precisely, the backyard of Rachel Burns. Using mint from her garden, she made a batch of mint ice cream.  Her lineup now includes Brie Spiced Honey, made using locally sourced honey from Missouri bees. 

After Kellanova partnered with Golden West Food Group earlier this year to launch Eggo and Rice Krispies Treats Ice Cream, the companies decided to grow their breakfast-inspired pint offerings with more nostalgic cereal flavors. This includes Honey Smacks. 

Perry’s Ice Cream offered new Blueberry Cornbread ice cream in its scoop shops this summer. The flavor is a fusion of honey ice cream, blueberry swirls and cornbread pieces.

Remember, consumers want real food in 2026. Honey sweetens, flavors and makes dairy more delicious, naturally. Tasting is believing. 

Dairy Expectations for 2026

 

Circana released a revised 2026 outlook for the U.S food and beverage retail sector this week. I also had the opportunity to interview Jeremy Allen, the chief communications officer for Circana. He said that Circana’s brand clients have been very busy with innovations for the premium segment, as consumers are shopping more, rather than eating out, but still want little treats and indulgences. Think butter, cheese, and, of course, ice cream!  

“There had been a pause in innovation, but brands are now doubling down on it,” he said. 

I would like to add that the dairy industry did not pause. Way to go! 

Circana now expects total retail food and beverage dollar sales growth to range from 2% to 4% in 2026. To succeed, Circana advises brands and retailers to address value needs, optimize their channels and focus on personalization and innovation.

That’s what Danone North America has been in doing. The processor is ready to usher in the new year with a plethora of innovative new products. 

“In 2026, consumers aren’t just eating. They’re optimizing,” says Rafael Acevedo, president of the yogurt business unit for Danone North America. “Busy lifestyles, the rise of GLP-1 medications and a growing focus on convenience mean people want more from every bite. They’re looking for functional benefits that support gut health, satiety and overall well-being without adding complexity. We’ve been preparing for this, developing a uniquely positioned portfolio to deliver nutrient-dense, delicious options that fit seamlessly into consumers’ daily routines. Everyday dairy has been, and continues to be, a powerful tool for health goals.

“Social conversations on gut health went viral this year, yet Danone found that half of Americans are unaware that the gut microbiome can impact gut health and overall wellness. Think immunity, mood and sleep,” added Acevedo. “As awareness grows in 2026, consumer needs will continue to favor fiber, prebiotics and probiotics, staples of gut development that continue to lead our yogurt business strategy and innovation.”

Whitney Evans, director of nutrition science, research and innovation at Danone North America, said, “Protein isn’t just trending. It’s transforming. As consumers dig deeper into protein and health, we’re seeing a shift toward options that deliver a differentiated benefits beyond just grams of protein. At Danone, that evolution is built into how we are formulating our next wave of performance-forward products like Oikos Fusion, with both complete whey protein and free leucine to provide muscle support, as well as the plant-based Silk Protein, which showcases the inherent nutrition in soy [of being both complete protein and a source of fiber].”

Silk Protein—in Chocolate and Original varieties--is the company’s most recent addition to its plant-based drink portfolio. It is claimed to deliver the highest protein content of any currently available refrigerated, plant-based milk in the North American market, with each serving providing 130 calories and 13 grams of plant protein with all nine essential amino acids, as well as 3 grams of fiber and 50% less sugar than regular dairy milk while containing no artificial sweeteners. The drink is also a source of calcium and vitamin D to support bone health. It is currently making its debut in select markets with full nationwide distribution slated for early 2026.

Silk Protein fills a gap for a complete plant protein for vegans and dairy avoiders on weight loss medications. 

“GLP-1 use is only expected to rise in 2026 given the number of Americans who meet criteria for the drug combined with softening in key barriers to access,” said Evans. “In the context of consumer obsession with health and nutrition tracking, the demand for protein-rich, nutrient-dense offerings--including foods and drinks designed specifically for those taking a GLP-1--will likely only continue to grow this year.”

This space presents an excellent opportunity for ready-to-drink (RTD) coffee-milk protein beverages. People on these medications still want their morning java. The inherent caffeine in coffee is also a necessary pick-me-up for those feeling sluggish from the medications. 

The global RTD coffee beverage industry was valued at $33.0 billion in 2022, and is projected to reach $53.5 billion by 2032, registering a compound annual growth rate of 5.0% from 2023 to 2032, according to Allied Market Research. 

The portable packaging of RTD coffee, typically in cans or bottles, caters to the need for mobility and flexibility of consumers. Further, the rise in health and wellness trends among consumers has positively impacted the category, according to Allied Market Research. Manufacturers are responding by incorporating health-focused ingredients into their products, such as antioxidants, natural sweeteners and functional ingredients, e.g., dairy proteins.

To peruse recent coffee-milk innovations, link HERE.

To learn more about “The Science and Technology of RTD Coffee with Milk,” register to attend the like-named short course at Chapman University this January. (I am one of the instructors.) This practical workshop is for entrepreneurs, processors, coffee shop and food and beverage industry professionals. Link HERE. 

Stay warm! Cheers!

Unlocking the Future of Protein Science

 

I was fortunate to attend a hosted media event at Danone’s U.S. Research & Innovation Hub in Louisville, Colo., this week. Thank you Danone! 

Danone’s passion for protein and the company’s dedication to learning more about the 20 amino acids and the powers they hold to make the human body function at its best was shared. And, it’s amazing. The work being done by Danone should make all of us in dairy very excited about the future. 

“Not all protein is created equal,” said Susan Zaripheh, chief research and innovation officer-North America. “It’s time to elevate the story.” 

If you have not noticed, Danone North America has been on a roll this year with introducing new products. One of the company’s most notable innovations, and likely the motivator behind this week’s event, is Oikos Fusion, a nutrient-dense cultured dairy beverage for consumers prioritizing health-conscious choices, in particular, those on GLP-1 weight loss medications.

This first-of-its-kind drink features a patented blend of nutrients—whey, leucine and vitamins—designed to help build and retain muscle mass during weight loss. One compact 7-ounce bottle delivers 23 grams of complete protein, 5 grams of prebiotic fiber, and important vitamins, including D, B3 and B12. The lactose-free, 0 grams added sugar drink was formulated to have a light consistency that is both refreshing, delicious and easy to consume, even if you have no appetite. The refrigerated, 130-calorie cultured dairy drink comes in Mixed Berry, Strawberry and Vanilla flavors.

“People on a weight loss journey often eat less, so it’s crucial to focus on the nutrient density of the foods they do eat. When protein needs are not met, the body will start breaking down muscle to get the amino acids it needs. Fiber is also important considering its role in digestive health and because most American fall short on fiber intake,” explains Whitney Evans, director of nutrition and scientific affairs at Danone North America. “That’s why we created Oikos Fusion. We packed as much targeted nutrition as possible into a small, delicious and convenient bottle to help make it easier to meet key nutrition needs.”

It took almost two and a half years to develop Oikos Fusion. The product was made possible thanks to Danone’s more than 125 years of expertise in Specialized Nutrition. This is sector of the business that is very small in North America, but quite large in Europe and Asia. (I honestly never knew Danone played in this space, and I have been writing about dairy for more than 30 years!)

This business focuses on products that support people of all ages with specific nutritional needs, including babies and people with health conditions, like cancer or stroke. The company’s scientists understand the power of specific amino acids, and the additional powers they hold when combined into bioactive peptides. 

“Different amino acids have different benefits,” said Katrien Van Laere, senior vice president, research and innovation, medical and nutritional science. “For example, arginine assists with wound healing.”

She explained that Danone’s research team is actively investigating how amino acids behave in the body. “It’s not just what you eat, but also when you eat it,” she said.    

Takoua Debeche, chief research and innovation officer, said, “Muscle is our longevity organ.” 

Muscle enables us to breathe, to stand up straight, to chew food. We need to continuously feed the body with proteins, because unlike fat, the human body does not store protein. So when the body needs more protein to function, it is taken from muscle, explained Ardy van Helvoort, senior director, research and innovation, nutritional physiology and functional nutrients. 

He said that every three months, the muscle in the body is completely turned over. But dietary amino acids and proteins are not just about building muscle. The body is composed of more than 10,000 forms of protein, all with different functions. These are made by the 20 amino acids in different arrangements. 

“Only 40% of the protein in our body is in muscle,” said Helvoort, senior director, research and innovation, nutritional physiology and functional nutrients. “Enzymes are protein. Insulin is protein. The blood is full of protein. [Dietary] amino acids are important building blocks for all sorts of systems in our body.” 

Debeche added, “We need protein for whole body health.”

Going forward, the company will have more innovations like Oikos Fusion for the general population. It’s all about “functional stacking,” or packing in as many nutrients into an easy-to-consume food or beverage.

“The future of fitness is through dairy,” said Evans. “The healthy choice is becoming an easier choice.”

This supports Danone’s mission of bringing health through food to as many people as possible. 

Evans explained that the company is active with exploring how artificial intelligence will accelerate research on what specific amino acids and peptides do in the body. 

“We are watching [years and years] of research come to life,” Evans said. “Protein science is shaking up the future of nutrition.” 

Cheese and Milk Identified as Foods to Eat in 2026

 

Nutrition policy expert Marion Nestle and professor at NYU has three decades of experience in the public and private spheres. Her new book—What to Eat Now: The Indispensable Guide to Good Food, How to Find It, and Why it Matters—reinforces dairy’s positive image in the world of food and nutrition. 

In an aisle-by-aisle guide, Nestle takes readers through the American supermarket. She establishes the basics of good nutrition, food safety, and ethical and sustainable eating. Dairy foods are part of her lesson plan. 

Nestle recommends what she calls a “triple duty” diet aimed at preventing hunger, obesity and climate change. “Eat real food, processed as little as possible, with a big emphasis on plants,” she says. And when she says plants, she means plants, e.g., whole fruits, vegetables, nuts, seeds, grains, etc.

In numerous interviews published this week, she described her dairy diet. It is:

Breakfast: A couple cups of weak coffee with milk and no sugar. Then oatmeal or unsweetened Shredded Wheat with a little brown sugar—much less than in presweetened cereals—and seasonal fresh fruit. 

Lunch: These meals are “totally irregular.” Sometimes a salad, sometimes whatever is on hand at home, including vegetables and fruits from her own terrace garden, along with cheese, peanuts and bread.

Dinner: Equally flexible, and it sounds a little like lunch. “I just don’t eat that much. But I do really like salads. I can have salads twice a day. If I’m at home, I might have an egg. I might have crackers and cheese with that. I kind of like making meals based on what I have available.”

Take note of her consumption of milk and cheese. This is a major win for dairy, as her book is selling and being read by Americans. 

Indeed, dairy is winning with consumers. The national checkoff is helping lead the charge, thanks to investments in research, marketing, partnerships and innovation. That was the message from Dairy Management Inc. (DMI) President and CEO Barbara O’Brien at the 2025 Joint Annual Meeting of the United Dairy Industry Association, the National Dairy Promotion and Research Board and the National Milk Producers Federation, which drew nearly 800 farmers and industry representatives to Arlington, Texas, earlier this week.

According to Circana retail data, dollar and unit sales are up across eight of 10 top-dairy segments and real dairy products are growing nearly 6% year over year. Across key refrigerated categories, dairy products generate seven times more sales than plant-based alternatives, which are now in decline.

Three out of four U.S. households purchased a dairy product in the past week, O’Brien said. Nearly two-thirds specifically bought milk, cheese or yogurt. 

“When it comes to dairy, consumers are looking for the real thing,” she said. “And that didn’t happen overnight. It’s the result of years of research, collaboration and consistent farmer investment.”

The meeting featured a presentation by Dr. Oral “Jug” Capps Jr., executive and regents professor at Texas A&M University, who has evaluated dairy promotion programs since 2011. His independent economic analysis showed substantial positive impacts from checkoff-funded efforts in four key areas: domestic foodservice partnerships, fluid milk innovation, whole-fat science and dairy exports.

The findings include:

• Foodservice partnerships with McDonald’s, Taco Bell and Domino’s contributed to 18.5 billion additional pounds of dairy sold at retail, providing $875.9 million cumulatively to farmers from 2009 to 2024. For every dollar invested by dairy farmers and importers, Capps’ research found the net return is $3.49.
• Fluid milk innovation from 2018 to 2024 contributed 10.4 additional pounds sold per dollar spent, totaling $121.5 million in benefit and a return of $1.68.
• Whole-fat science research from 2012 to 2024 generated 8.2 billion additional pounds sold and nearly $400 million in cumulative value for a return of $34.55.
• Dairy export promotion resulted in 43.5 additional pounds exported per dollar spent, translating to $4.6 billion in value to farmers from 2013 to 2024, returning $12.17 on the dollar.

Building Trust Through Science, Storytelling

O’Brien said a major emphasis of the past year has been building consumer trust by addressing what DMI calls “Fuels and Frictions.” These are the factors that either strengthen or challenge dairy’s reputation. Checkoff programs leaned into dairy’s “fuels” of taste, health and science-backed nutrition while addressing “frictions,” such as questions about animal care and sustainability.

“Trust builds when people understand who we are, what we stand for and how we care for our animals, land and communities,” O’Brien said. “That’s why our marketing and communication efforts meet consumers where they are, whether it’s in schools, fitness programs, food shows or even online gaming platforms.”

DMI’s checkoff-funded research continues to yield new insights that strengthen dairy’s position in the health and wellness landscape. More than 40 active studies are underway exploring dairy’s benefits for heart, gut and mental health, along with the Mayo Clinic collaboration to advance understanding of dairy’s role in cardiovascular and metabolic wellness.

Recent studies and nutrition research have shown that dairy fat behaves differently than other saturated fats because of the dairy food matrix. This is the unique way that dairy protein and calcium interacts with milkfat interact in dairy. This combination can support heart and metabolic health outcomes when dairy is part of healthy eating patterns. These findings suggest that cheese consumption is not associated with increased heart disease risk and that dairy foods at a range of fat levels can be part of a healthy diet, according to the International Dairy Foods Associations’ Messaging Guide: Full-Fat Dairy Is Back, October 2025.

Dairy innovations is on fire. O’Brien said innovation extends across the supply chain. 

“Producers are diversifying their operations and focusing on milk that meets modern market needs,” she said. “You’ve driven remarkable progress in milk composition and efficiency, and processors have followed suit, investing over $11 billion in new and expanded processing capacity. That’s transformation in motion, and checkoff-funded science helped spark it.”

Marilyn Hershey, DMI chair and Pennsylvania dairy farmer, added, “Our dairy consumption is at an all-time high, full fat is celebrated, protein is powerful and we want to keep that momentum rolling. And we need to! A few years before my parents started dairy farming, each farmer was feeding 25 people. Today, we are responsible for approximately 166 people worldwide. And that number will only grow, but the responsibility is real.”

Consumers are embracing dairy’s role in a balanced diet. As Nestle acknowledges, cheese is real food with real nutrition. It can be a meal or a snack.

“We’re witnessing the end of the ‘health versus happiness’ trade-off in the dairy aisle,” said Richard Neish, director, CI Trend Intelligence at IFF Taste. “The consumer’s desire for holistic well-being now extends beyond personal health to that of the planet. This shift toward ethical consumption means a product’s purpose and its impact on surrounding ecosystems are just as crucial as its nutritional benefits. The brands that will lead the future are those that prove a product can be a treat for the soul, precisely because it’s rooted in transparent, sustainable practices.”

IFF identifies five trends set to shape the dairy market in 2026. Together, they signal a shift from price-led decisions to more purpose-driven choices. They are: 

1. Considered Consumption is emerging as the dominant force. IFF reports rising demand for multifunctional dairy products that align with social and environmental value, with dairy’s functional and versatile positioning continuing to strengthen.
2. The report highlights rising interest in Wholistic Health, a 360-degree approach to physical and emotional wellbeing. Protein fortification and probiotics have become baseline expectations. Demand is increasing for nutrient-dense dairy formats that support satiety and help maintain muscle mass. 
3. Consumers are seeking Joyful Harmony through indulgence that does not compromise health. Cheese is singled out as a category with rising emotional appeal. This is opening opportunities for premium snacking formats, flavored profiles and playful textures.
4. Regenerative Resilience is about a shift from sustainability as damage limitation to regeneration as a proactive restoration strategy. 
5. Human + AI explores how the industry is negotiating the integration of artificial intelligence into product development. While businesses are accelerating AI-driven innovation, consumers want reassurance that craft, care and human expertise remain central. IFF argues that discreet, ethical AI use can strengthen trust rather than dilute it.