Opportunities for Dairies in the Plant-Based Space

 

This week my colleagues at Sosland Publishing produced a very resourceful webinar as part of its growing “Food Business News--Trends and Innovations Web Series.” The four speakers presented content to assist food formulators and marketers with keeping pace in the rapidly evolving marketplace during an unprecedented time. Link HERE to view the two-hour event to learn what’s new and what’s next for e-commerce, consumer eating patterns, plant-based and clean-label innovation. 

“The future is now for plant-based innovation,” said Tom Vierhile, vice president of strategic insights-North America for Innova Market Insights, in the webinar. “Plant-based eating is moving from trend to food revolution status.”

The challenge is to deliver “clean-label” alternatives, he said. This is especially true in the dairy and meat space. 

“Critics are already questioning how healthy plant-based alternatives compare to real meat or dairy,” he said. “Manufacturers will have to focus on improving nutritional profiles and being as transparent about the ingredients they are using. There are winnable opportunities for those who can improve their products more than anyone else.”

Dairy companies are uniquely poised to do a better job at making clean-label alternatives because of their expertise and manufacturing resources. 

Vierhile pointed out Siggi’s Plant-Based Coconut Blend Yogurt Alternative, which rolled out this past December. The brand’s trademarked tagline is “simple ingredients, not a lot of sugar.” It was paramount that the brand does not stray from this focus with its plant-based offerings. It delivers. 

After taste, stabilization is likely the next most challenging area with plant-based, dairy-type products. The plant ingredients must remain in solution and not be gritty or pasty. 

He explained that formulators are wise to explore thickening ingredients seen as less processed and more natural by the consumer. Gellan gum is one such ingredient. Gellan gum is a water-soluble polysaccharide produced naturally by bacteria. It functions similar to carrageenan, which many in the health- and wellness-community try to avoid because of its reputation as being carcinogenic after digestion. 

Danone North America’s Silk Dairy Free Half and Half Alternative with Creamy Oat Milk and Coconut Milk not only uses gellan gum, it boldly touts the fact that it does not contain carrageenan. 

Many dairies are revisiting their first attempts at plant-based products and reformulating them to improve quality and clean up labels. Wells Enterprises’ Halo Top brand, for example, is introducing a new formulation to better deliver a smooth and creamy texture and flavor-forward taste. The new recipe for all seven flavors—Birthday Cake, Candy Bar, Chocolate, Chocolate Almond Crunch, Chocolate Chip Cookie Dough, Peanut Butter Cup and Sea Salt Caramel--also contains fava bean protein. Each new and improved Vegan Action-certified pint contains 280 to 360 calories and 10 to 20 grams of protein per serving. 

“As a leader in the better-for-you category, Halo Top is always looking for new ways to innovate and bring forward quality products our consumers will love,” says Shilpa Gadhok, senior brand manager, Halo Top. “With our Dairy-Free line, we replaced brown rice protein with fava bean protein for a creamier texture that’s packed with flavor. Plant-based demand is higher than ever, and we want to provide our fans with an offering they feel great about eating, so they don’t have to choose between pursuing a plant-based lifestyle and enjoying dessert.”

My friends over at Powerful Foods are now in the plant-based space, too, with new Powerful Plant-Based Protein Drink. The drinks stay true to the great taste of the brand, while keeping labels clean. Each 11-ounce shelf-stable prisma package contains 20 grams of protein from organic oatmeal and organic pea protein and 5 grams of fiber from the oats and chicory root. Gellan gum keeps the beverage smooth and creamy, while organic stevia sweetens it. The drink has no added sugars and is free from gluten and lactose. A serving contains 180 to 190 calories, depending on flavor, of which there are three. They are: Chocolate, Mocha and Vanilla Bean.

I’ve long said that one of the most under-developed spaces in the refrigerated dairy case is in ready-to-eat desserts. Gregory Struck, founder and CEO of Noops, felt the same. So, he developed a namesake product that is the world’s first protein-rich, plant-based organic oatmilk pudding. In July, the four-variety line--Cocoa, French Toast, Mocha and Sticky Bun--launched online and in select Northeast grocery retailers. 

The innovative superfood pudding is packed with real ingredients and powerful nutrition. Noops’s indulgent satisfaction comes from clean, purposeful ingredients, such as organic oats, organic dates and organic sunflower seed protein. Gellan gum keeps the pudding smooth and creamy while monk fruit extract provides sweetness. Vegan, non-GMO, kosher and allergen friendly, with no added sugar, each 4.75-ounce serving of Noops Oatmilk Pudding provides 5 to 7 grams of protein, 5 to 7 grams of fiber (from oats and inulin) and about half the carbohydrates found in conventional refrigerated puddings, according to Struck. The puddings also provide gut-health and immunity-boosting prebiotics and heart-healthy whole grains.

Struck created Noops after surviving cancer and a rare genetic disease, which he attributes in part to adopting a plant-based lifestyle. 

“Healthy eating gave me a second chance at life, and that was the impetus for starting Noops,” he says. “Our mission is to make nutritious, planet-friendly, plant-based real food with more taste and more flavor than less nutritious alternatives. We’re inspired and motivated by those looking to make a change in the way they feed themselves and their loved ones without compromising on food satisfaction and enjoyment.”

San Bernardo Ice Cream has been an innovator in the industry for decades as one of the world’s largest ice cream suppliers to cruise ships. Founded in 1971, the company re-entered the retail sector in 2016. This was a good thing based on the impact of COVID-19 on the cruise industry. 

The company is now adventuring into the non-dairy space with No Bull Ice Cream. The Florida-based company took more than a year to perfect its recipe. The products are made with non-GMO, sustainable and ethically sourced ingredients, according to the company, with no artificial colors, flavor or preservatives. Organic whole oat flour, pea protein and soluble corn fiber are key ingredients. Flavors are: Blueberry Pie, Caramel Apple Pie, Double Chocolate, Mint Chocolate Swirl, Peanut Butter Fudge, Sea Salt Caramel, Strawberry Frappe and Vanilla Bean.

In June, Migros, Switzerland’s largest retailer, launched a new line of dairy-free yogurts based on oats and chickpea protein. Oat aha! comes in three flavors: Natural, Tropical Fruits and Vanilla. 

Eclipse Foods was fortunate to exhibit at the Winter Fancy Food Show, one of the few food trade events to take place in 2020. The buzz at the show was that its plant-based ice cream was indistinguishable from conventional dairy. 

The company uses a unique blend of plants to replicate milk on a molecular level, creating a true dairy replacement that tastes, feels and functions just like conventional dairy. It is based on sustainable ingredients, such as corn and cassava. The first product made with the “milk” was a liquid ice cream base that spins in any type of ice cream machine, making everything from soft serve to gelato to pints.  

After success at the Fancy Food Show, the company partnered with chefs across the U.S. to develop a new series of limited-edition collaboration flavors for the summer, with 100% of proceeds going directly to the chefs’ charities of choice.

The first round of the collaboration became available July 8. The chefs, their flavors and their charities include: 

• Greg Baxtrom Olmsted of Maison Yaki, Brooklyn: Blackberry Tarragon ice cream with proceeds benefiting Olmsted’s food bank to feed people in need in Brooklyn. 
• Moonlynn Tsai, co-owner of Kopitiam and chef of Heart of Dinner, New York City: Honey Phoenix Oolong Milk Tea ice cream with proceeds benefiting Tsai’s Heart of Dinner organization that provides culturally appropriate emergency meal assistance for the elderly and underserved in the Asian immigrant population affected by COVID-19. 
• Trigg Brown of Win Son, Brooklyn: Sweet Potato and Salty Black Sugar Caramel ice cream with proceeds benefiting Street Soccer USA, which uses sports to improve the health, education and employment outcomes for the most disadvantaged Americans. 
• Joanne Chang of Flour Bakery, Boston: Sticky Bun ice cream with proceeds benefiting Flour Bakery’s Feed a Bostonian in Need program. 
• Nicole Krasinski of State Bird Provisions and The Progress, San Francisco: Toasted Almond Thyme ice cream with proceeds benefiting Black Earth Farms, a grassroots Pan African and Pan Indigenous Farming Collective growing food in the East Bay. 

Each month through the summer and early fall, Eclipse will launch a new round of limited-edition chef collaboration flavors. Eclipse 100% plant-based ice creams are available for nationwide shipping. The lineup also includes Eclipse’s signature Chocolate, Cookie Butter and Vanilla flavors, which are $11.99 per pint. Each chef collaboration pint is $17.99. 

Moo-ving onto Gen Z

It happened. My husband and I got our two sons settled into the University of Illinois Urbana-Champaign this week and we are empty nesters. (I’m loving it!) They are part of Gen Z, the most ethnically diverse generation in U.S. history. And, sadly, a generation that does not know how to address an envelope.  They also won’t ever have a checkbook, need quarters for laundry or have to work with college roommates to claim their calls on the long-distance phone bill.  

They are also your most important customer. They just spent the past five months close to home and eating at home, where all types of dairy foods were being served, as is or in recipes. The dairy industry needs to keep them buying dairy, so focus in on their needs and wants. 

Gen Z encompasses those between eight and 23 years old, and represent more than a quarter (26%) of the U.S. population. The American Egg Board chronicles this young generation in a recently published white paper, “Gen Z: A New Generation to Feed.” It explores this generation’s preferences and identifies food and beverage market opportunities. You can download it HERE. (I highly recommend it. Great info!)

Digital natives, Gen Z is 48% non-Caucasian and has an estimated purchasing power of between $29 billion and $143 billion. 

“The preferences of this generation are likely to influence the food and beverage segment for decades to come,” says Elisa Maloberti, the American Egg Board’s director of egg product marketing. “Their ethnic diversity and interest and affinity for global flavors are already asserting influence in the food and beverage market. And this will only grow as more of Gen Z leaves home and makes all their own food choices.” 

One of the most profound influences of Gen Z is their desire to know more about the food they eat. They want to know where and how it was grown, how it was processed and how it impacts the planet. Often referred to as unintentional foodies, Gen Z is not as enamored as millennials with cooking, but they’re growing up eating sushi and ramen along with tacos and hummus. Gen Z is also eagerly embracing plant-based foods as part of a flexitarian lifestyle. They don’t eschew meat eating, but are open to going meatless more often when opportunities avail themselves. Plant-based eating is perceived as a healthier choice and one that is better for the planet. They still love dairy!

Because of their multicultural background, Gen Z enjoys experiential dining, which often includes sharing and snacking. They like to share in-person and virtually in equal measure, although sharing over social media at times takes precedence over actually eating. In fact, Gen Z accounts for 75% of all Instagram users. This sharing behavior has been curtailed somewhat by the pandemic, but these inclinations will no doubt rise to the surface again when schools reopen and socializing normalizes. In the meantime, Gen Z continues to prefer snacking over eating traditional meals three times a day.

The older members of Gen Z came of age during the Great Recession of 2008, and maybe watched their parents struggle with the economy and job market. They will likely experience another recession soon and this will make them revisit the cost-cutting measures and savings their parents had practiced.  

A few years ago, Dairy Management Inc., (DMI) conducted both quantitative and qualitative research on Gen Z. I dug it up and am sharing it now, as it’s very insightful. 

“We talked to the kids, their parents, teens and their friends, and they really gave us great insight into what their core values are and how we can make a difference for them,” said Judy Whisler, DMI vice president, knowledge and insights.

“We’re actually seeing quite a few differences from Gen Z and Millennials,” she said. “A lot of it comes from how they’re shaped from events in their formative years. For example, this is the first generation post 9-11, and they came of age during some significant social change. And of course, everyone talks about how digitally native Gen Z is. The flip side of that is they understand the risks around social media, and they’re much more private than Millennials.”

The DMI research showed that Gen Z is much more serious and goal-oriented than Millennials. This likely intensified this year from COVID-19. Overnight they had to adjust to e-learning. They had so many rights of passage stolen from them, everything from being an All Star to walking across the stage for a diploma. (My college freshman, included.)

“When we interviewed these kids, it was almost impossible to overstate how many demands and pressure they were under,” said Whistler. “We did interviews during the summer months, and there were still all kinds of obstacles for doing and getting done, whether it was for sports practice or getting ready for SATs.” 

Many of those kids now wonder why they bothered. Their priorities have changed. 

When this research was conducted in 2017 to 2018, Whistler explained that Gen Z’s thoughts on “healthy” not only included exercise and eating right, which is how other generations defined healthy, but it also meant feeling strong and positive about the future.

Again, this past year has intensified this perspective. 

“The end result is that dairy needs to deliver more than just a functional need--energy or diet--and get to a higher level of giving them the confidence and strength to succeed,” she said. 

Gen Z strives for healthy calories rather than empty calories. They are interested in protein, paying attention to labels and monitoring their sugar intake. They’re interested in fresher, less processed foods and want to know which ingredients to add or avoid.

They appreciate local. They also value the planet. Your sustainability efforts matter to them. 

Gen Z grew up on Starbucks and smoothies. Both contain dairy. Lunch packs and hand-held sandwiches were frequent meals and snacks in the back seat of the minivan as they were ushered between activities. Both contain cheese. (I’m guilty of all.)

Gen Z has always known yogurt to come in tubes and be drinkable. They embraced chocolate milk as a sports recovery drink, while missing it as part of their school lunch program. 

The future is uncertain. Gen Z is a work in progress, yet, they are our future. Let’s keep dairy foods relevant to them. 

P.S. I was so pleased to look inside by junior-year son’s apartment fridge after he shopped by himself and see a gallon of 2% milk, shredded Mexican blend cheese, shredded mac and cheese blend, butter and vanilla yogurt. Mama raised a smart-shopping Gen Zer. 

Need assistance with sugar reduction? Plan to attend the virtual “REFORMULATE: Advancing Sugar Reduction Technologies” conference on September 9. This event has a faculty of scientists and industry experts who will explore next-generation, natural sugar reduction-enabling technologies and ingredients. The goal is to connect with R&D decision-makers across food and beverage to provide actionable insights and approaches to successfully reformulate clean-label, consumer-accepted, taste-first, better-for-you, low- and no-sugar food and beverage products. This event will explore future trends, changing consumer priorities alongside technical, formulation and manufacturing considerations to inform the future of your sugar reduction R&D beyond the use of traditional sweeteners.

Whether you have a product in the market to reformulate or are looking to launch into the growing low- and no-sugar, better-for-you market, this meeting will equip you with the information and partnerships to succeed.

Why This is an Unmissable Event:

• Discover the changing consumer trends reshaping the food and beverage industry, and identify the actions needed to positively align your products with future consumer purchasing patterns to gain market share and protect the sustainability of future earnings.
• Determine how to effectively integrate a low- and no-sugar strategy into your current business model by developing a sustainable portfolio and communicating this with the consumer.
• Navigate and overcome the formulation and manufacturing challenges that can arise when replacing sugar to ensure your products do not compromise on taste, function, stability or caloric density. 
• Discuss next-generation sugar processing technologies including physical, chemical, enzymatic and microbial methods, to reduce the sugar content of your food and beverage products, beyond the use of traditional sweeteners.
• Explore the cutting-edge scientific research in the field of sugar consumption and metabolism to inform your future R&D decisions.

Access the full event guide HERE for all details on the agenda.

This conference is being produced by Hanson Wade.

Dairy Foods Flavor Innovation…to get us through the cold months

 

School is starting, albeit remotely or hybrid for the majority of the country. Many parents continue to work fully or partially from their new home offices. Moms and dads need help juggling the family’s schedule and not succumbing to the ease of serving junk food. The dairy industry is well poised to provide nutritious and delicious assistance. And, the Dietary Guidelines confirm the importance of dairy in the diet, even as early as six months. 

It is likely too late to innovate with fall flavors, but now’s the time to think December, January and February. It will likely be a long winter with COVID-19 hanging over us. 

Creamer, milk, ice cream and yogurt all provide an easy canvas for flavor innovation. Limited-edition and seasonal products entice consumers to purchase. They put a smile on their face and add a little excitement during these uncertain times. 

Even before COVID-19, creamers were a hot category. And now, coffee and tea drinkers are trying to replicate that café experience in their homes. 

According to Packaged Facts’ proprietary consumer research, millennials are both avid consumers and judicious shoppers when it comes to coffee creamers. They are significantly more likely than average to use commercial packaged creamers, non-dairy cream substitutes, dairy beverages and plant-based dairy alternatives in their coffee.  

Additionally, product innovation in liquid creamers through the introduction of new flavors has boosted popularity among younger coffee consumers, according to IBIS World, New York. The research firm projects the creamer category to continue its healthy growth trajectory as in-home coffee and tea consumption increases. Strong growth is expected from non-dairy concepts, reflective of the growing number of consumers who are eliminating or reducing dairy and animal-based products from their diet. We all know dairy creamer tastes better so let’s give them delicious options.   

The popularity of the keto diet has been a major contributor to the popularity of creamer. The keto diet is approximately 70% fat, 20% protein, and 5% each simple carbohydrates and non-starchy vegetables. By eating a lot of fat and very few carbohydrates, the body is forced into a metabolic state known as ketosis. This is when the body burns fat instead of carbohydrates for energy. The liver converts fat into fatty acids and ketone bodies, with the latter traveling to the brain and fueling the body, the traditional role of glucose obtained from carbohydrates. Burning ketones in place of glucose is associated with weight loss, reduced inflammation, sustained energy and more. 

Value-added creamers designed specifically for keto dieters may include medium chain triglyceride fats. These are inherently concentrated in milkfat and coconut oil and are well recognized for assisting the body with breaking down fat.  

Many dairies are now rolling out their fall-flavored creamers, namely pumpkin something. There’s activity in yogurt and ice cream, too. 

Chobani, for example, has stepped up its pumpkin spice game this fall. The company is bringing back two pumpkin-flavored foods that it has sold seasonally in the past: Pumpkin Harvest Crisp Flip yogurt and Pumpkin Spice Greek yogurt. Both will retail in packs of four. 

The company continues to expand outside the yogurt aisle. This year Chobani will offer two new pumpkin spice coffee creamers. One is made out of cream. The other is organic oats. Chobani began selling four flavors of coffee cream earlier in the year. 

Danone North America is rolling out three-limited edition fall-flavored yogurts. The Light & Fit brand has a four-pack of 5.3-ounce cups, with two cups of Pumpkin Pie and two cups of Toasted Marshmallow Greek nonfat yogurts. The Light & Fit Pumpkin Pie flavor is also available as a single serve. The Oikos brand now includes a Greek Pumpkin Pie flavor, with each 5.3-ounce cup having 11 grams of protein.

The Danone and Diageo partnership is growing the Bailey’s dairy creamer line with Peppermint Bark. 

Danone also has a number of non-dairy seasonal offerings. Under the Silk brand there’s sugar-free Silk Almond Unsweet Pumpkin Spice Creamer and Silk Almond Hint of Pumpkin Spice Beverage. International Delight has Zero Sugar Pumpkin Spice Coffee Creamer. In the freezer, there’s new So Delicious Dairy Free Caramel Apple Crumble Oatmilk Frozen Dessert.

Alden’s Organic is taking the holidays to a whole new level with the launch of two limited edition ice creams, Peppermint Twist and Pumpkin Cheesecake. This year the brand is pairing rich cheesecake ice cream with its classic pumpkin and adding peppermint candy pieces to its organic peppermint bark ice cream. These playful twists are intended to spark a good time, according to the company.   

For the first time ever, the brand is also expanding the seasonal line to include novelties. “Novelties have become a core part of the Alden’s business and it’s rare to find seasonal varieties,” says President and CEO Eric Eddings. “While our sqrounds are perfect for sharing, we also wanted to create crave-worthy snackable options that we knew would stand out on shelf.”  

Nestle continues to grow its Natural Bliss creamer line, which boasts being made with only a few simple ingredients: milk, cream, sugar and natural flavor. Whipped Buttercream recently joined the full-year lineup. Limited-edition Pumpkin Spice is rolling out now. 

Here are some flavored milk concepts to ponder:

• Ready-to-drink hot cocoa-flavored milk, maybe even single-serve in a microwavable carton
• Single-serve bottles of flavored milk adorned in shrink-sleeve labels featuring collectable characters, maybe teachers---bring the classroom to the kitchen table
• Milk flavors: art class unicorn (blue raspberry), mathematical magic (orange marshmallow) and gym games (banana) 

Dietary Guidelines are Good for Dairy

The release of the scientific report of the U.S. Dietary Guidelines Advisory Committee has brought predictable criticism from dairy’s detractors, annoyed that a high-nutrient food they dislike for various, easy-to-debunk reasons provides important benefits throughout life and offers essential nutrients Americans otherwise lack without it.  

The committee’s scientific report, which was open for public comment through August 13, is explicit about dairy’s benefits. The panel report also provides a road map showing what the next dietary guidelines panel needs to see to emphasize dairy’s dietary benefits even further. 

Some highlights from the 835-page report released last month are:

• Dairy is recommended for consumption within all three healthy eating patterns featured in the report, with three servings per day recommended in the Healthy U.S. style eating pattern and Healthy Vegetarian Style patterns and two servings per day in the Healthy-Mediterranean pattern;
• Americans need more dairy in their diets, as 88% of them fall short of the panel’s recommendations. That includes 79% of 9 to 13-year-olds, who rely heavily on the school-lunch program to meet nutritional needs; 
• The committee recognized milk as a nutrient-rich beverage that contributes positively to under-consumed nutrients, including potassium, calcium, phosphorus, magnesium, vitamins A and D, and others; 
• Low-fat and nonfat dairy foods are recommended as nutrient-dense building blocks of a healthy diet; and, 
• In the committee’s first-ever recommendations for birth through 24 months, yogurt and cheese are recognized as complementary feeding options for infants ages 6 to 12 months, and dairy foods (milk, cheese and yogurt) are included in healthy eating patterns for toddlers 12 to 24 months. 

The report, which the federal government will use when it sets its official Dietary Guidelines for Americans later this year, could have gone even further. Despite mounting evidence of the neutral to beneficial health impact of milkfat, the committee did not fully address the issue. This is disappointing, but the report does still takes a step in the right direction by laying groundwork for dairy’s health benefits to be recognized even more fully in the next dietary guidelines. 

Tucked on page 791 is a recommendation to: Examine the effects of different food sources of saturated fats, including animal (e.g., butter, lard, etc.) and plant (e.g., palm vs. coconut oils) sources, different food matrices that encompass saturated fats (e.g., saturated fats in cheese vs. yogurt) and different production techniques (e.g., refined deodorized bleached vs. virgin coconut oil) on health outcomes. 

What does this mean? Recent studies showing that dairy fats may be higher-quality and more beneficial than other types of fats are intriguing, but more of them are needed to upend at least five decades of conventional wisdom. That’s the kind of statement from which nutrition scientists can take their cues. It sends a strong signal to them and to government officials that it is time for the long-overdue re-evaluation of whole milk that’s needed to boost healthy diets. 

Good things are going dairy’s way. Higher retail sales, along with a greater appreciation of dairy farmers and their cooperatives in a time of crisis, are reasons to be upbeat despite today’s challenges. Get creative to ensure moms and dads are serving dairy foods to their new norm family, school and work schedule.

Need technical guidance on frozen dessert innovation? Register for the University of Wisconsin-Madison’s annual Frozen Dessert Center Technical Conference. Presentations will be available online and on-demand from October 19 to 28 with a live Q&A session on October 28.

For more information, link HERE.

Need assistance with sugar reduction? Plan to attend the virtual “REFORMULATE: Advancing Sugar Reduction Technologies” conference on September 9. This event has a faculty of scientists and industry experts who will explore next-generation, natural sugar reduction-enabling technologies and ingredients. The goal is to connect with R&D decision-makers across food and beverage to provide actionable insights and approaches to successfully reformulate clean-label, consumer-accepted, taste-first, better-for-you, low- and no-sugar food and beverage products. This event will explore future trends, changing consumer priorities alongside technical, formulation and manufacturing considerations to inform the future of your sugar reduction R&D beyond the use of traditional sweeteners.

Whether you have a product in the market to reformulate or are looking to launch into the growing low- and no-sugar, better-for-you market, this meeting will equip you with the information and partnerships to succeed.

Why This is an Unmissable Event:

• Discover the changing consumer trends reshaping the food and beverage industry, and identify the actions needed to positively align your products with future consumer purchasing patterns to gain market share and protect the sustainability of future earnings.
• Determine how to effectively integrate a low- and no-sugar strategy into your current business model by developing a sustainable portfolio and communicating this with the consumer.
• Navigate and overcome the formulation and manufacturing challenges that can arise when replacing sugar to ensure your products do not compromise on taste, function, stability or caloric density. 
• Discuss next-generation sugar processing technologies including physical, chemical, enzymatic and microbial methods, to reduce the sugar content of your food and beverage products, beyond the use of traditional sweeteners.
• Explore the cutting-edge scientific research in the field of sugar consumption and metabolism to inform your future R&D decisions.

Access the full event guide HERE for all details on the agenda.

This conference is being produced by Hanson Wade.

Summer Inspiration Series: Mindful Snacking

The “Summer Inspiration Series” of Friday blogs is all about stepping out of our comfort zone in terms of innovation. Why not? We’re already operating in an unprecedented manner. Some blogs may explore new concepts in “other” food and beverage categories and discuss how they may apply to dairy, others may focus on new consumer behaviors and brainstorm on how dairy foods processors may respond in coming months. 

And yes, Cheetos Mac ‘n Cheese is a real thing. It debuts August 8 in single box and cup format exclusively at Walmart stores nationally.

Many of us became grazers before COVID-19. The boundaries had blurred between what constituted a snack and what was a meal. Snacking had become the most significant food and beverage occasion. And, it still is. Dairy processors are wise to develop products that meet this need.   

The International Food Information Council (IFIC) recently published its 2020 Food & Health Survey, which was conducted between April 8 and April 16, about one month into the COVID-19 mayhem. The survey showed that 85% of Americans have made at least some change in the foods they eat or how they prepare food. 

Among the 85% who have made any change, 60% of Americans report cooking at home more. Respondents also said they are snacking more (32%). Specifically, 41% of respondents under 35 said they are snacking more than normal (compared to 26% of respondents age 50+). Additionally, 41% of parents with children under 18 are snacking more (versus 29% without children).

Consistent with the 2019 IFIC study, one in four (26%) consumers say they snack multiple times a day and another third snack at least daily. Most often, snacking happens because people simply feel hungry or thirsty. The second most common reason is snacks are viewed as a treat. More than a third (38%) of consumers say they at least occasionally replace meals by snacking, with lunch being the meal most often replaced. Another quarter of Americans sometimes skip meals entirely.

The factors that drive food purchasing decisions have remained quite stable over the past decade, according to the IFIC study. Taste and price are not surprisingly still the top factors for decisions; however, when consumers were asked how their decision-making compares, more than half say healthfulness matters more to them now. Specifically, 54% of all consumers and 63% of those age 50+, care more about the healthfulness of their choices than they did in 2010. 

Interestingly, the number of people actively following a diet is up significantly in comparison to 2019: 43% in 2020 versus 8% in 2019 and 36% in 2018. Many of these diets are teaching consumers that not all proteins, fats and carbohydrates are alike. They are becoming more mindful of the composition of foods. 

Carbohydrates, for example, vary in their function. Some provide sustained energy, while others promote fat burning. Some assist with reducing calories, while others support a low-glycemic diet. Some are a source of fiber and assist with gastrointestinal health.  

With COVID-19 now in our lives, snacks that assist with building immunity and staying healthy--physically and mentally—will likely gain momentum. The right carbohydrates may assist. Formulators should be mindful of their ingredient selection. 

Two-thirds of consumers have heard of both mindful eating and intuitive eating, although mindful eating is more known, according to the IFIC survey. Half of Americans stop eating when full and listen to hunger cues for when to eat. Fiber and whole grain carbohydrates are viewed as healthiest and animal protein is up!

Of those consumers looking for health benefits from their food, the top-five benefits they seek are: Weight loss/weight management, energy, digestive health, heart/cardiovascular health and (tied) muscle health/strength and immune function. Improved sleep was new for 2020, ranking sixth. Dairy foods can be formulated to provide all these benefits. I challenge someone to develop a night time snack that relaxes and puts you to sleep. Speaking of snacks…

Snacking Innovation Contest Makes Dairy the Star

The California Milk Advisory Board (CMAB) will hold its second dairy product innovation competition: The Real California Milk Snackcelerator. With more than $450,000 in awards, the competition is designed to integrate the flavor and functionality of California dairy into snack formulations that meet the needs of today’s consumers. The goal is to inspire innovation and investment in dairy-based snack products, packaging and capacity within California by connecting the dots between processors, producers, investors, ideas and entrepreneurs.

“Dairy and snacking are natural partners. Not only do dairy foods make the perfect snack on their own, the flavor, nutritional profile and functionality of milk and other dairy products as ingredients are hard to duplicate,” says John Talbot, CEO of the CMAB. “As consumers look for snacking options with natural ingredients that deliver something extra--whether a specific flavor profile or a boost of quality protein or other essential nutrients--product developers appreciate what dairy brings to the table. The goal of this competition is to tap into our global obsession with snacking to inspire new ideas and help clear the hurdles to bringing these products to market.” 

The inaugural Real California Milk Accelerator event in 2019 brought nine innovative fluid milk startup finalists to a live pitch event and built the model for dairy product competitions. The 2019 winner, Bears Nutrition, will launch its ready-to-drink milk-based nutritional shakes for children at retail test markets this fall along with companion “Immunity Nourishment” and “Brain Booster” milk powder-based nutritional shake mixes online. 

Through the Real California Milk Snackcelerator, the CMAB is seeking high-growth potential snack product concepts, with cow’s milk dairy as their first ingredient and making up at least 50% of their formula. The startups will need to commit to producing the product in California, with milk from California dairy farms, should they win the competition. 

Up to eight startups will receive $10,000 worth of support each, to develop an edible prototype, while receiving a suite of resources including graphic design, lab or kitchen time and elite mentorship from global marketing, packaging, and distribution experts. They also will receive a business development trip (or virtual equivalent) to tour dairy farms and production facilities and to meet with industry leaders to help drive success of their new venture. The winner will receive up to $200,000 worth of additional support to get their new product to market. The value of the competition prize is $450,000. 

Competition rules and application documents are available HERE. The deadline for application is August 28, 2020. 

I encourage you to enter, as I am a judge and I look forward to exploring your innovations. Need some inspiration? Link HERE to a presentation I developed for the contest.  

Got milk? It’s back!

The emergence of milk as a surprising social media superstar of the stay-at-home months inspired MilkPEP--the group that represents America’s milk companies--to bring the iconic got milk? tagline forward on the national stage to a new generation of milk drinkers.

“I’ve been so inspired by how people have creatively embraced milk this year,” says Yin Woon Rani, CEO of MilkPEP. “From whipping Dalgona coffee to running a mile with a glass of milk in-hand, today’s TikTok-ers are finding more ways to connect with milk. All the milk love inspired us to reimagine got milk? for today’s social-first generation.”

Indeed, when Americans were faced with tough times, they bought more milk, and not just during the initial stock up phases of the pandemic. Shoppers have continued to buy milk at rates not seen in years, with milk sales at retail up about 4% year-to-date. Milk is an “essential” for home meals. Parents chose to buy milk because they trust it for its nutrition, versatility and taste. In fact, 72% of moms said that milk was their number-one must-have as the stay-at-home orders hit, above staples like bread, eggs and vegetables, according to MilkPEP/Radius Illumination research among 201 moms between March 17 and April 19, 2020. 

Rooted in social media and influencer content, the new got milk? campaign also includes TV and digital advertising as well as retail partnerships and promotions. Check out the new “What you got? got milk?” video HERE. 

Know the facts on milk. Watch this VIDEO. 

“The re-imagination of this iconic campaign embraces an iconic line as a fresh start for our industry,” says Rani. “Our partners at the California Milk Processor Board--creator of the famous got milk? campaign--and the rest of the industry and milk brands across the country are excited to bring got milk? forward, on a national level, to a new generation of milk-lovers.”

Need assistance with sugar reduction? Plan to attend the virtual “REFORMULATE: Advancing Sugar Reduction Technologies” conference on September 9. This event has a faculty of scientists and industry experts who will explore next-generation, natural sugar reduction-enabling technologies and ingredients. The goal is to connect with R&D decision-makers across food and beverage to provide actionable insights and approaches to successfully reformulate clean-label, consumer-accepted, taste-first, better-for-you, low- and no-sugar food and beverage products. This event will explore future trends, changing consumer priorities alongside technical, formulation and manufacturing considerations to inform the future of your sugar reduction R&D beyond the use of traditional sweeteners.

Whether you have a product in the market to reformulate or are looking to launch into the growing low- and no-sugar, better-for-you market, this meeting will equip you with the information and partnerships to succeed.

Why This is an Unmissable Event:

• Discover the changing consumer trends reshaping the food and beverage industry, and identify the actions needed to positively align your products with future consumer purchasing patterns to gain market share and protect the sustainability of future earnings.
• Determine how to effectively integrate a low- and no-sugar strategy into your current business model by developing a sustainable portfolio and communicating this with the consumer.
• Navigate and overcome the formulation and manufacturing challenges that can arise when replacing sugar to ensure your products do not compromise on taste, function, stability or caloric density. 
• Discuss next-generation sugar processing technologies including physical, chemical, enzymatic and microbial methods, to reduce the sugar content of your food and beverage products, beyond the use of traditional sweeteners.
• Explore the cutting-edge scientific research in the field of sugar consumption and metabolism to inform your future R&D decisions.

Access the full event guide HERE for all details on the agenda.

This conference is being produced by Hanson Wade.