Here’s What to Expect at Expo West 2026: Foods and Beverages that Give Consumers More Out of Every Bite and Sip

 

Will you be at Expo West in Anaheim this coming week? Dairy processors with a booth, I promise to visit. Just attending? Meet me at morning exercise class/yoga in the Grand Plaza at 7:30am! I will be there on Wednesday, Thursday and Friday. Shoot me a text (312-656-6453). Let’s visit and talk all things dairy. Don’t forget to stop by Dairy Management Inc.’s The Innovation Center for U.S. Dairy booth on the second floor of North Hall in the Hot New Products section. It’s booth N2211. 

And today’s blog sponsor—Arm & Hammer Performance Products, a part of Church & Dwight’s Specialty Products Division, the B2B engine behind its legendary bicarbonate products and beyond—is a new player in the “probiotics for dairy space.” Make sure you visit them at booth 3187.

Today’s consumer understands the role of probiotics in promoting overall wellness and is driving demand for continually advanced products. Evolved Probiotics strains are designed to naturally transform in the body, activating targeted health benefits for gut, immune and women’s health. Limosilactobacillus reuteri 3613-1 produces reuterin, a potent antimicrobial compound that inhibits vaginal and urinary pathogens up to 90% more effectively than other strains. For gut health, Lactiplantibacillus plantarum 276 is clinically shown to improve digestive health, enhance intestinal barrier repair and increase cell migration in wounded intestinal monolayers, with superior restorative properties compared to competitors. These strains are both built for versatility across key delivery formats, with seamless integration into powder mixes, cultured products and capsules.

The Acosta Group reports that half of U.S. shoppers are worried about artificial ingredients in food. A new ingredients-focused shopper study from Acosta Group underscores the growing importance of transparency in food, beverage and beauty purchasing decisions. Reflecting Acosta Group’s 2026 Predictions, the research highlights how personalization, transparency and trust are shaping wellness-driven consumer behavior. The study, released ahead of Expo West, was conducted with Acosta Group’s proprietary U.S. Shopper community. 

“Label reading is becoming a routine part of shopper decision-making,” said Mark Rahiya, Group President of Omnichannel Sales and Services, Acosta Group. “Consumers are actively seeking ingredients that support specific health goals. That creates an opportunity for natural and organic brands to connect through transparency and clearly communicated benefits.” 

Two-thirds of omni shoppers have a balanced or flexible approach to food and nutrition, selecting both healthy and indulgent foods for their grocery carts based on product availability, taste, occasion and mood. 

A significant percentage of all consumers, however, are selecting products that support health and wellness: 

• 35% of all shoppers define themselves as “health aware,” or trying to eat healthy most of the time but enjoying occasional indulgences. 
• 15% of Gen Z and 21% of Millennials define themselves as “health focused,” or actively seeking nutritious foods, avoiding processed foods and prioritizing health in nearly every food choice, regardless of price. 

“We learned that 58% of all shoppers are reading labels all or most of the time prior to purchasing a new item,” said Kathy Risch, Senior Vice President-Thought Leadership and Shopper Insights, Acosta Group. “That number jumps to 87% for health-focused shoppers. That’s a clear message to brand owners, confirming that ingredient transparency is key to purchasing decisions.” 

And label reading is on the rise, with 40% of health-focused shoppers and 39% of Gen Z saying they’re reading labels more often than they were six months earlier, specifically those who are seeking out nutritious non-processed foods.

For consumers with specific health goals, whether weight management, digestion, allergy-free or increased energy levels, ingredient transparency is critical. More than 25% of U.S. shoppers have someone in their household with an allergy or sensitivity to ingredients in foods, beverages or beauty products, and 76% of these shoppers are reading labels all or most of the time. These shoppers called out natural and specialty stores as the highest-rated for assortment selection.

Consumers report that they are worried about health risks from artificial ingredients, chemicals and preservatives in foods. 

• 50% of all shoppers 
• 79% of health-focused shoppers 
• 63% of natural channel shoppers 

According to this new study, nearly half of all shoppers are aware of national initiatives related to ingredients and product safety, and 58% support efforts to ban synthetic food dyes and certain sweeteners, transition to natural alternatives, and standardize regulations across states. 

Notably, nearly 62% of all shoppers believe that more food product safety regulation is required, with 71% supporting U.S. efforts to meet Europe’s stricter standards on artificial ingredients.

Moving on. Gut microbiome and holistic health awareness drive food and beverage innovation, according to new research from GlobalData.

Rising awareness of the importance of gut health and of the diverse gut microbiome needed to support holistic health goals is driving demand for gut-focused food and beverage products. In addition, greater recognition of the gut-brain axis and its role in supporting mental health and a strong immune system has further reinforced this shift. 

This is substantiated by a 4th quarter 2025 survey by GlobalData with 22,613 respondents across 42 countries. The survey found that 66% of global respondents stated that their food and drinks purchases are either always or often influenced by how the product impacts their health and wellbeing.

“The growing gut microbiome trend is driving demand for innovative gut-health-focused food products,” said Naveed Khan, consumer analyst at GlobalData. “Consumers are increasingly looking for prebiotics and probiotics in food products to improve digestion and gut health. Functional ingredients that boost the immune system, as well as fermented products, are also preferred by consumers for fostering a healthy gut.”

Manufacturers are introducing products that promote a healthy gut to capitalize on this trend. At Expo West 2025, Alec’s Ice Cream introduced Culture Cup, a line of low-guilt ice creams. The company states that the product contains more than a billion probiotics and prebiotics, is low in sugar and is marketed as clean label. 

I promise there will be a lot more players in this space at Expo West 2026. Alec’s Ice Cream will be exhibiting on Tuesday at the Fresh Ideas Organic Marketplace, booth F37, under the Big White Tent.

Khan concludes, “Shifting consumer preferences for holistic health goals are driving the popularity of gut-friendly foods and drinks, which present ample growth opportunities and help attract a larger audience. As holistic health goals gain traction among consumers, manufacturers need to invest more in reformulating products to achieve the desired outcomes and appeal to consumers.” 

See you in Anaheim! 

The Tool for Innovation that all Dairy Processors Need

 

More than 20 years ago, I worked closely with Dairy Management Inc., a U.S. nonprofit organization that promotes and markets dairy products and is funded primarily by dairy farmers through the checkoff program, to develop a series of print publications called “Tools for Dairy Innovation.” I am honored to be collaborating again with DMI to share with you in this blog highlights from DMI’s Health & Wellness Playbook. Additional resources are available at Dairyinnovator.com, which you can reach by clicking on DMI’s banner ad. 

If you will be attending Natural Products Expo West in less than two weeks, please stop by DMI’s The Innovation Center for U.S. Dairy at booth N2211. This is on the second floor of the North Hall in the Hot New Products section. They are also hosting an educational session on March 5, 12:30 to 1:30 pm, at the Marriott in Ballroom Platinum 5.

DMI provided Dairy Forum 2026 attendees with a sneak peek of what they have been up to in terms of innovation. After all, now that we have whole milk back in schools and dairy is at the top of the inverted food pyramid, we still need to make sure products remain relevant to what consumers want from food and beverage. DMI’s Health & Wellness Playbook is one of the tools to assist you with your formulating and marketing efforts. (The Daily Dose of Dairy, of course, is another.)

The Innovation Center for U.S. Dairy’s vision is to create a future where dairy unlocks transformative good for people and the planet. A significant part of the plan is to advance the well-being of the people it serves. This includes delivering dairy nutrition that meets emerging needs in personalized health, while also enhancing nutrition security all around the world. 

We have long known that “milk does the body good.” And today we know more about the how behind this and have even discovered greater benefits with consuming whole dairy foods. Emerging evidence suggests there’s a strong relationship between consumption of dairy foods and reduction in inflammation, improved digestive health and even calming of the nervous system. (I’m currently reading “Let Them” by Mel Robbins. Think of milk and dairy and the edible approach to Let Them.)

During my 30 years-plus in writing for the dairy trade, I have seen the nutrition landscape evolve, first sort of slowly, and in recent years, quite rapidly thanks to advancements in science. Consumers are embracing the “food as medicine” approach to health and wellness, and dairy has a prominent role in it. 

This landscape presents an opportunity to re-establish dairy nutrition leadership. By modernizing dairy’s health and wellness benefits and advancing new innovations that meet personalized needs, we—together--can increase dairy’s relevance and consumption across life stages. 

DMI’s Health & Wellness playbook can assist. The Innovation Center for U.S. Dairy conducted research that identified 37 health conditions that consumers are actively managing. These were clustered together to create eight demand moments. These demand moments were then evaluated and scored based on level of science, dollar sales opportunities, openness to dairy and existing consumer dissatisfaction. 

The playbook dives deeper into four of the demand moments, providing finished product concepts and approaches to marketing the product to different demographics. I cannot give it all away in this space but can share that the top-four demand moments represent more than a $150 billion market opportunity. 

They are, in order of valuation:

• Growth and Performance (conditions addressed include bone health, energy, hydration and physical/athletic performance)
• Healthy Heart and Weight (conditions addressed include heart health, metabolic health and weight management)
• System Supercharge (conditions addressed include digestive health, general health and joint health/mobility)
• Mental and Emotional Health and Wellness (conditions addressed include cognition, fast-acting energy and mindfulness)

At Dairy Forum 2026, DMI sampled the Daylee prototype, an on-the-go nutrition shake line that starts with a whey protein base that delivers 24 grams of complete protein per serving. Daylee can come in four varieties, each specially formulated to address a specific need. 

• Clarity & Focus contains L-Theanine.
• Digestive Health contains Fiber and Probiotics.
• Energy contains B12 Vitamins. 
• Inflammation & Joint Health contains Cinnamon and Turmeric. 

Another prototype was Elevate, a refrigerated dairy creamer-style product that can whiten coffee, but it can also be used to make dirty soda, overnight oats and more. Each serving is crafted with a targeted nutrition blend including 10 grams of protein. Elevate can come in four varieties, each specially formulated to address a specific need.

• Balance contains Collagen and Vitamins A and K to promote skin health.
• Calm contains Magnesium and L-Theanine to support restful sleep.
• Revive contains Vitamin C and Miracle Berry to support the immune system. 
• Soothe contains Antioxidants and Probiotics to support overall health and gut health. 

Check out this product from Australia, which highlight milk’s inherent electrolytes on the front of package. Milk naturally contains key electrolytes, including calcium, magnesium, phosphorus, potassium and sodium. This is something every dairy marketer can be doing right now, especially in flavored milk drink boxes for hydration before, during and after playing sports. 

Dairy Forum 2026: Loving the Path to Continued Growth for Dairy

 

It’s Valentine’s weekend so I am going to get sappy and just put it out there. I LOVE my dairy family. It was wonderful to visit with so many Daily Dose of Dairy subscribers at Dairy Forum. It’s been a rough few years for me since becoming a widow and an empty nester within 45 days on June 23, 2023, but thanks to my dairy family, I can now say that and not feel hollow, or as hollow as I once did. This is another testament to the fact that “we are all better when we work together.” Love one another as you want to be loved!

I hope you love the path to continued growth for dairy as much as I do. 

“Dairy is entering a new era in 2026, blending indulgence, wellness and creativity to meet evolving consumer expectations,” according to Synergy, today’s blog sponsor. “From affordable luxury and functional formulations to seasonal surprises and organic authenticity, the category is redefining what it means to deliver comfort and nutrition.”

Synergy is on target. Read the company’s “Five Trends to Watch” by linking HERE or on one the banners in today’s blog.

These trends align with my recent interview on The Dairy Download, which was taped during Dairy Forum. You can view the entire “Adapting to the New Consumer” episode HERE or a brief one-minute clip HERE.

Here are some of my favorite remarks from Michael Dykes, president and CEO of the International Dairy Foods Association at Dairy Forum 2026. 

“Record crowd again this year, we broke 1,200 people. So, you've got 1,199 of your best friends here.” (It sure felt like that to me!)

“Everyone in this room is a partner in the most powerful story in the nation today. The story of the dairy industry. So, thank you for being here. You are stewards of a powerhouse industry.”

“Before I move forward with 2026, let’s take a look back at 2025. I would characterize 2025 as one of our greatest years for American dairy:

• We’ve had four years of record consumption. 
• We’re consuming about 651 pounds of dairy. We’re eating a lot more of our dairy, 651 pounds of dairy per person. Quite phenomenal. 
• Because of our efforts, because of our focus on health and wellness and the superior quality of protein we have in our dairy products, dairy has topped all categories at retail at $80 billion.
• Our processing industry has invested $11 billion in new processing facilities, 50 plus projects in about 20 different states.” 

“Our theme for this year’s Dairy Forum is not simply a tagline, but a fundamental belief in our future and the importance of being united to grow, to thrive, to secure our freedom to operate and to make sure that this is a thriving industry for future generations. We know that when we unite, we are stronger.”

“We’re in a new era for dairy. Dairy was made for this opportunity. We’ve got a nutritional profile on protein. We’ve got the healthy fat. Finally, the science on fat is coming forward.” 

“We’re innovating our product offerings. Amazing the things we’re doing with the quality milk coming from today’s farms, the various ingredients, the bioactives, all the enzymes, all the proteins. Absolutely amazing.” 

“We are reclaiming relevance for some of our dairy staples, milk, cheese, yogurt. How about cottage cheese? 20% growth in the last five years.”

“We know dairy delivers complete, natural, affordable nutrition. We were the original functional food. That is a competitive advantage for us in dairy, and we need to make sure that we’re leading with that effort.”

“The nutritional value of food should be based on sound science and the nutritional density of the product. We know that dairy is pasteurized, fortified and packaged to be accessible to consumers around the world and that we are part of a of the solution to a healthy lifestyle.”

Keep on LOVING dairy! 

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.