Ice Cream Has Become a Go-To Snack for the Growing Number of Snackers: Daypart-Designed Frozen Novelties May Bring More Consumers to the Freezer for Snacking

 

Ice cream has become a go-to snack for the growing number of consumers who are snacking throughout the day. Single-serve frozen novelties provide permission to indulge, according to numerous trend presentations made at Sweets & Snacks Expo held May 22-25, 2023, in Chicago. 

While unit sales of all ice cream are down, dollar sales are up, which makes sense during these inflationary times. But the growth in dollar sales is not only about higher prices, it’s also about consumers splurging on premium ice cream treats.

“Indulgence is winning,” said Sally Lyons Wyatt, executive vice president and practice leader at Circana during a presentation on snacking trends. 

A new report from Market Research Future projects the artisanal ice cream market will grow 4.2% annually from now until 2030, when it will be worth $95.8 billion. The report defines artisanal ice creams as those that are produced by hand using age-old techniques, with premium ingredients such as cream, milk, sugar, fruits, nuts and spices. Additionally, the report references the lack of artificial preservatives, flavors and colors in artisanal products as appealing to consumers.

The research highlights how consumers’ tastes have evolved and they’re seeking out premium goods with natural ingredients, such as small-batch ice creams made conventionally with local ingredients. The report states that even though these types of products are often more expensive than generic ice cream, consumers have shown they will pay more for the high quality and flavor that come with artisanal options. 

“America’s love for ice cream knows no bounds,” said Michael Dykes, president and CEO, The International Dairy Foods Association (IDFA). “Comforting and satisfying as an indulgent treat, ice cream production and consumption grew throughout the COVID pandemic and sales continue to set a blazing pace at grocery, scoop shops and corner stores.” 

Snacking on ice cream

The Circana 2023 Snacking Survey shows that the trend toward more frequent snacking throughout the day remains strong, especially among young consumers. Nearly half (49%) of consumers snack three or more times per day, up four percentage points, or 8%, in the past two years.  

The pandemic not only increased the number of snacking occasions for most consumers, it changed their attitudes about snacking, according to research from Acosta Group. While mindful snacking—choosing better-for-you options—is prevalent at certain snacking times, such as late morning and right before bed, consumers believe snacking can be a reward or a treat. 

Consumers don’t necessarily think in negative terms about indulgent snacks, according to Lyons Wyatt. If an indulgent snack may assist with stress or mental health, then it is fair game. That’s where ice cream fits in. 

Share of dollar sales of indulgent snacks increased 0.9% to reach 31.2% of total snack sales in 2022, according to Circana. At the same time, the dollar sales share of better-for-you snacks fell by the same amount and now represents 26.4% of total snack product sales. 

“Consumer trends over the past few years have pushed snacking consumption to a whole new level,” said Katelyn Harmon, director of business development-U.S., for the California Milk Advisory Board. 

Flavor innovation opportunities for morning, noon and night

When it comes to flavor trends in the U.S., chocolate is the leader, according to IDFA. It’s followed by cookies ‘n cream, vanilla, strawberry, chocolate chip, cookie dough, butter pecan, French vanilla, chocolate chip cookie dough, and caramel/salted caramel. But it’s the limited-time offerings—often seasonal flavors or bizarre mashups—that keeps Americans enjoying this frozen dairy treat. 

(photo source: Ruby Jewel)

These LTOs make great snacks, as they provide flavor adventure. And snacking is not going away.  

Global flavors appeal to what Toya Mitchell, cultural and inclusive insights manager at Kellogg Company, refers to as “flavor chasers.” The majority of flavor chasers are multicultural and part of the Gen Z demographic. 

Diversification of flavors—including global flavors--provides enticement for snacking during different times throughout the day, according to Lyons Wyatt. Younger consumers, many of whom are multicultural, are driving the increase in snacking, with many opting to snack rather than eat a “meal.” 

“By 2040, half of the U.S. will be multicultural,” said Chelsea Jenkins, director of cultural and inclusive marketing at Kellogg. “If the U.S multicultural market were a country, it would be the fourth largest economy with a combined purchasing power of four trillion dollars, equivalent to Japan’s.” 

Swicy, a combination of sweet and spicy, also known as sweet heat, is trending outside of the frozen desserts snack category, and presents an opportunity for innovators to differentiate. Think hot honey, chile lime and Mexican hot cocoa. 

Asian flavors gaining traction include boba tea and mochi. 

Cold brew, coffee and tea flavor profiles are also popular. These products may tout the caffeine content and play into the energy trend. Think of an ice cream latte stick novelty with a caffeine content equivalent to Red Bull.

Morning ice cream snacks may also be caffeine-centric flavors or suggestive of traditional breakfast foods. Think frozen Greek yogurt ice cream sandwiches flavored like pancakes. 

Bubbie’s Ice Cream has added Mocha Chip to its mochi lineup. It offers a twist on the traditional coffee ice cream scoop--or morning coffee--as a mindfully indulgent handheld treat. It’s made by wrapping creamy coffee ice cream that’s packed with chocolate chips in melt-in-your-mouth chocolate mochi dough. With only 90 calories per piece, Bubbies’ Mocha Chip Mochi Ice Cream provides a better-for-you way to satisfy even the toughest sweet tooth and promises to energize any summer activity, too, according to Katie Cline, vice president of marketing.

Its unique coffee blend includes Kona Coffee, which is farmed and processed in the Kona Coffee Belt on Hualalai and Mauna Loa in Hawaii. This sourcing offers a deeper connection to Bubbies Ice Cream since the brand started off as an ice cream shop on the island of Oahu in 1985.

Ruby Jewel’s newest ice cream sandwich is the perfect portable pick-me-up snack. It’s Mocha Macchiato. The LTO features a house-made caramelized espresso ice cream sandwiched between two chocolate cookies. 

Hudsonville Ice Cream’s product line now includes novelty bars, which the company launched in three flavors. Salted Caramel is salted caramel-flavored ice cream with a milk chocolate coating. Strawberry Shortcake is strawberry ice cream with pieces of yellow cake, dipped in white chocolate. The Vanilla Milk Chocolate is a traditional bar with vanilla ice cream and a milk chocolate shell.

In partnership with the 2023 NFL Draft’s coldest and most coveted prospect, Bryce Young, Snickers Ice Cream is helping NFL fans “chill out” with the first-to-market Snickers Bryce Cream Bar. The limited-edition frozen treat features the same creamy peanut butter ice cream, smooth caramel and crunchy peanuts covered in a chocolatey shell as the original Snickers Ice Cream bar with a label inspired by Young.

Papila Collection brings L’Original Macaron Ice Cream to the U.S. The new hand-held frozen dairy dessert will be available exclusively this summer at all Sam’s Clubs in the U.S. The product was developed with a French award-winning pastry chef and successfully launched with Waitrose & Partners in the U.K. in 2022. One box contains two of each of the three varieties, which are Chocolate (the macaron and ice cream are made with 80% cocoa gourmet chocolate), Raspberry and Lychee (the ice cream is a blend of raspberries and lychees sandwiched between two raspberry macarons) and Vanilla (the macaron and ice cream are made with a premium blend of three vanillas sourced from Madagascar, Mexico and Tahiti).

In celebration of pride month, Coolhaus is rolling out “Our Love Out Loud” sammies. “They were created to celebrate ‘you.’ This limited-edition ice cream sandwich is what rainbow dreams are made of,” according to the company. It is creamy cheesecake ice cream with a sweet strawberry swirl hugged by rainbow sprinkle cookies. 

The new Coolhaus Sammie is made with real dairy. While the company continues to make some sammies with animal-free dairy, the majority of its portfolio is now back to using real cows’ milk. 

J&J Snack Foods now offers gelato novelties in three flavors: Italian Cannoli, Mint Chocolate Chip and Sweet Cream Churro. The gelato comes in 4-ounce cups and is sold at retail in boxes of four cups. 

Well’s Enterprises introduces Blue Bunny Stuffed Puffs ice cream sandwiches, which feature Blue Bunny’s signature frozen dairy dessert with Stuffed Puffs’ Filled Marshmallow sandwiched between two graham cracker cookies. 

The Cheesecake Factory and Well’s Enterprises are rolling out The Cheesecake Factory at Home Cheesecake Ice Cream Bars. The new stick novelties come in Original and Strawberry flavors. Original is a cheesecake-flavored ice cream bar dipped in a chocolatey cookie-crunch coating for a two-in-one frozen dessert. It was inspired by the casual-dining restaurant chain’s iconic Original cheesecake. Strawberry is a strawberry cheesecake-flavored ice cream bar with a strawberry swirl.

The brand is expanding its line of miniature treats with frozen Mini Bars. The dairy desserts combine swirls of flavor with a cookie crunch coating to create a convenient, snack-sized bar. Varieties are Chocolate Cookie Crumble, Strawberry Shortcake and Vanilla Caramel Crunch.

“Following the success of Mini Swirls, we knew we wanted to grow our ‘Mini’ platform with a new product lineup that offered the same snackable indulgence as the cones,” said Jeremy Hrynewycz, brand marketing director for Blue Bunny. “We are proud to launch Mini Bars as a new way to bring joy to consumers’ everyday lives with the perfect frozen treat that’s mini in size, but mighty in crunch.”

Bimbo Bakeries and Sorrisa Group partnered to introduce Entenmann’s Ice Cream Sandwiches. The bakery-inspired novelties come in six varieties: Brownie Cookie Salted Caramel, Chocolate Chip Cookie, Chocolate Chip & Brownie Cookie, Chocolatey Glazed Cookie Donut, Chocolatey Glazed Cookie Donut Salted Caramel, and Glazed Cookie Donut. The donut ice cream sandwiches feature a glazed, moist donut cookie rather than an actual donut.

Swedish-style better-for-you frozen dessert manufacturer N!CK’S is now in the frozen bar space. The seven varieties are: Choklad Choklad, Mint Choklad, Peanot Choklad Krunch, Salta Karamell Swirl, Strawar Swirl, Triple Choklad and Vanilj Choklad. Some of the varieties have a chocolate coating (120 to 140 calories), while others are uncoated and contain a swirl of variegate (50 calories). They are all low in net carbs and contain no added sugars. Key ingredients are cream, milk protein concentrate, whey protein isolate, allulose, soluble corn fiber, erythritol, inulin and EPG (modified plant-based oil).

Keto Foods is adding Zero Added Sugar Keto Crunch Bars to its frozen dessert lineup. Ice cream flavors are Butter Pecan, Mint Chocolate, Peanut Butter, Sea Salt Caramel, Triple Chocolate and Vanilla. The stick novelty is enrobed in a chocolate crunch. One bar contains 160 calories, 14 to 16 grams of fat, 1 gram of total sugar with no added sugars, 5 to 7 grams of sugar alcohols, 2 grams of fiber and 3 to 4 grams of protein, depending on variety. Keto ice creams attract not only those following this popular high-fat, super-low sugar diet, but also consumers who want indulgence without the carbohydrates. 

It's summer! Time to snack on ice cream all day long. CLICK ON AD FOR INFOGRAPHIC

Customization and Authenticity are Key to Making Gen Z your Customer

 

Irish milk brand Avonmore is launching a milk with added fiber and vitamins. Each 250-milliliter glass of the low-fat white milk contains 6 grams of fiber from chicory root. 

“Digestive health is a key area of concern for consumers and with this product launch, we hope to provide an easy and convenient solution for consumers to increase their fiber intake, whilst the addition of vitamins C and D will also help to address consumers growing desire for products that support the immune system,” said Gráinne Murray, senior brand manager at Tirlán, which owns the Avonmore brand. 

The first iPod debuted in October 2001. My Gen Z son was just turning two and his brother was still getting baked in my oven. They grew up listening to a personalized playlist consisting of Baby Mozart, with a sprinkling of School House Rock and the occasional Crazy Frog to dance all their toddler energy out. They heard mom—me—place my order at Starbucks, “grande non-fat latte, no foam, 140 degrees.” I’ve always ordered food—fast-food, quick-serve and white table cloth—like a (When Harry Met) Sally. (No offense to all the Sallys out there.) 

I know I am not the only Gen Z’er who unintentionally trained their offspring to “get it the way you want it.” In other words, personalize it. 

Tapan Shah, head of venture capital-snack futures, Mondelez International, spoke at the Chicagoland Food & Beverage Network event at CoLaboratory in Chicago this week. When discussing the company’s multi-tier approach to the snack food category, which includes investments, and often eventually acquisitions, in start-ups, he emphasized that “food is insanely personal.” 

It was not always this way. There was a point in time when you ate what was served at the dinner table, such as meatloaf, mashed potatoes with gravy, peas and carrots, and, of course, a tall glass of milk. That is not coming back. Repeat after me: That is not coming back. 

Big Food is addressing the personalization and customization movement. And as more options make their way to market, the greater the consumers’ expectations. 

The 2023 National Restaurant Association Show kicks off on Saturday in Chicago. This is where Kraft Heinz will debut the Heinz Remix, with plans to pilot the innovation with restaurant operators in late 2023 to early 2024. 

As a condiment-obsessed individual—part of that Sally trait—I wish I could get one of these machines in my home. This automated sauce dispenser allows consumers to personalize their own flavor creations, with more than 200 possible sauce combinations. The free-standing machine is touchscreen operated, enabling consumers to first select from a range of “bases”—currently Heinz-brand Ketchup, Ranch, 57 Sauce and BBQ Sauce—then personalize further with one or more “enhancers”—currently Jalapeño, Smoky Chipotle, Buffalo and Mango—at their preferred intensity level (low, medium or high). 

“As a company, we’re transforming through innovation by making bigger, more intentional bets to fuel our growth and create new experiences for consumers,” said Alan Kleinerman, vice president of disruption at Kraft Heinz. “Heinz Remix is a great example of this consumer-first approach to innovation. We’re changing the game for foodservice operators and sauce lovers. Dipping will never be the same.”

This is true, as is the fact that “you will eat what I serve” will never be the norm again.

“With Heinz Remix, it’s more than a sauce dispenser; it’s an insights engine and business model enabler that will help Kraft Heinz understand and respond to consumer trends and flavor preferences in real-time,” said Kleinerman. “Who knows, maybe our next new sauce combination will come from a superfan using Heinz Remix.”

“The launch of Heinz Remix is a first for the sauce category and foodservice industry,” said Peter Hall, president, U.S. Away from Home for Kraft Heinz. “It’s a great example of how we’re leveraging culinary insights and category knowledge to drive greater value for our customers and consumers. Our ambition is to be the leader for taste, flavor and experience anywhere you’re eating, and we’re delivering on that goal with category leading innovations like Heinz Remix.” 

As Kraft Heinz continues on its journey to lead the future of food, the company is focused on creative disruption across the entire organization, breaking down siloes to cultivate collaboration, reimagining product development and utilizing digital capabilities to accelerate the pace of innovation. 

Is your company playing like this? The time is now. 

Recent research from Morning Consult, Washington D.C., shows that Gen Zers are 21 percentage points more likely than the general population to say they tried a new beverage in the course of a month and 11 points more likely to say they tried a new packaged food. They allocate more of their wallet to the food and beverage category than to other categories, such as apparel, electronics or beauty. 

Novelty and experimentation will help brands connect with Gen Z, but that doesn’t always have to be in the form of new product innovation. Brands can also win Gen Zers’ hearts with ideas for new flavor combinations, recipes, serving suggestions or even new occasions. 

In other words, speak to their individual needs. These may be needs they are not even unaware of, such as fiber intake. 

“Experimentation is a part of growing up. This is especially true for Gen Zers, who are coming of age in a choice-filled marketplace with more channels to influence their purchase decisions. This effectively speeds up the experimentation cycle because it offers Gen Zers more touch points to learn about a wide range of options faster than ever before,” according to the Morning Consult research. (Surveys were conducted Nov. 2 to 8, 2022, among representative samples of 2,210 U.S. adults and 1,000 U.S. Gen Zers between the ages of 13 and 25.)

Here's where it gets really GREAT for dairy. Morning Consult research shows that Gen Zers’ favorite foods tend to be more traditional. When given a blank space to name their favorite foods, roughly 20% of Gen Zers mentioned pizza. Other foods that garnered high mentions were chicken (including nuggets, strips and wings), pasta and burgers.

“It’s possible that Gen Zers’ experimentation may decline as they grow older, but it won’t completely go away,” according to Emily Moquin, the lead food and beverage analyst on the Industry Intelligence team at Morning Consult. “In the coming years, they will further don the responsibility of primary household grocery shopping and perhaps settle into some habits along the way. But, as members of the most diverse generation of Americans, with more channels of exposure to global trends and more ways to purchase increasingly niche products, Gen Zers’ penchant for trying new foods and beverages, whether it’s through buzzworthy mashups or novel functional benefits, seems likely to last a lifetime.”

One of those novel functional benefits comes in the form of fiber. But not all fibers are created equal. And it appears that prebiotic fiber may address some health and wellness issues that Gen Z prioritizes.

Emerging research presented during an April 18, 2023, session at SupplySide East in Secaucus, N.J., suggests that a healthy gut may benefit other areas of wellness, including mood, anxiety, cognition and sleep, according to Len Monheit, executive director, Global Prebiotic Association, Spring, Texas. He explained that gut/health digestion are the primary reasons why consumers purchase products containing prebiotics. But, as science emerges, and consumers get educated, there are other reasons. 

According to a 2023 supplement survey from Industry Transparency Center cited by Monheit, 38% of respondents said they take prebiotics for gut/health digestion, 26% for immunity health, 17% for regularity, 15% for microbiome health and 14% for antioxidant properties. He believes there’s a lot of room for growth as consumers become more aware of prebiotics and their functions. 

Again, these are functions Gen Z is interested in. Dairy foods are an ideal delivery vehicle for prebiotic fibers. 

A 2022 survey of 10,000 consumers in 10 countries conducted by FMCG Gurus, a market research company, and commissioned by BENEO, shows that three out of four (77%) of global consumers who purchase prebiotics have been doing so for less than two years, while 28% of global consumers who do not purchase prebiotics say that they have not seen them available.

The time is now! 

Fifty-four percent of the participants said they were aware of prebiotics, and about 30% said they were aware that chicory root fiber and inulin are prebiotics. These are the most widely used prebiotic fiber ingredients in food and beverage. 

When asked why they purchased foods and drinks containing prebiotics, 73% said digestive health and another 73% said general well-being. In fact, consumers said they are looking to address areas of well-being even if they are not suffering from symptoms, even if they are satisfied with that area of health.

This is what Gen Z is all about!

Science matters. Three out of four respondents said the most important factors when choosing a food or drink containing prebiotics are product efficacy, health claims and science-based claims.

“The fact that reliable claims, backed by science, are top of consumers’ wish list reinforces the approach we have taken over the past 20 years in supporting scientific prebiotic research for our ingredients,” said Myriam Snaet, head of market intelligence and consumer insights, BENEO. 

To read more about “The Forgotten Nutrient—Fiber—Presents Innovation Opportunities for Dairy Product Developers,” link HERE.

Be Ahead of the Trend: Market Dairy Foods as Mood Foods

 

Photo source: Etsy

Multiple times this week I have either read or heard the term “mood foods,” most notably on Wednesday when Liz Moskow, a food futurist based in Denver, spoke at the American Spice Trade Association annual conference. She identified mood foods as an upcoming space for food innovators. 

Mood foods are a natural progression from the comfort foods we have been craving the past few years. It’s also a natural evolution in the better-for-you foods sector. Moods foods remain better-for-you foods, containing more of the good stuff and fewer refined sugars and processing. It’s just another layer of premiumization. Call it a layer of love, of loving thyself. 

Mood foods are part of the self-care movement. And, it’s growing in popularity among young adults, many of whom have not gotten over the mental trauma of the pandemic. 

“Healthy is in the Head,” a recent global study from HealthFocus USA, identified a group of consumers highly committed to eating for mental and emotional well-being. Compared to others, these “mood-food consumers” place the highest level of importance on choosing foods and beverages that enhance their mood and emotional health and say they always consider their emotional health when they choose products. Thus, they are much more proactive about their health than the average shopper. What specifically sets them apart? Turns out, a lot, according to Cali Amos, director of human insights at HealthFocus.

“Health is no longer rooted in the physical. Consumers now view emotional well-being as the cornerstone of health, fueling greater desire for mental power, feeling confident and stress reduction,” said Amos. “Eighteen-to-29 year olds struggle the most with mental/emotional health issues, including stress, anxiety, depression and mood swings, and they are turning to foods and beverages to help them cope. Mood/emotional health benefits play an important role in their food and beverage choices, ahead of physical health and even nutrition.”

Source: Healthy is in the Head, HealthFocus USA

Mood foods are in their infancy, and dairy foods are well poised to play in this space. The protein and fat content of many dairy foods satiates and helps the body function at its best. Specifically, the essential amino acid tryptophan, which whole milk is one of the best food sources, is associated with making one’s mood more stable and reduce extremes in behavior by restoring the balance of certain natural substances, such as serotonin and melatonin, in the brain.

Tryptophan must be obtained through diet, and animal proteins are the best source. It was discovered in the early 1900s after it was isolated from casein in milk. 

Tryptophan has the lowest concentration in the body of any amino acid, yet, it is vital for a wide variety of metabolic functions that affect your mood, cognition and behavior, according to WebMD. Tryptophan elimination experiments have shown that tryptophan has a beneficial impact on mood, depression, learning, memory skills, visual cognition and aggression control.

Tryptophan in the Thanksgiving turkey is what causes drowsiness after the feast. It’s also the reason a warm glass of milk is good before bedtime and a pint of ice cream soothes a broken heart. 

Source: 2023 HealthFocus USA Trend Report

As mentioned, whole milk is one of the largest sources of tryptophan. Thus, anything made with whole milk also delivers. Think ice cream, cheese and yogurt. This means that dairy processors are starting with a base ingredient to which other mood-modifying ingredients may be added for extra benefits. 

FoodTrients.com explains that there is evidence that depression can be caused by a low-level inflammatory disorder or a deficiency of certain nutrients. By making some lifestyle changes such as increasing exercise and avoiding sugar, highly processed foods and simple carbohydrates, you can lift your mood and reduce inflammation that can lead to chronic health issues such as heart disease, metabolic disorders and even cancer.      

Grace O, cookbook author and founder of FoodTrients, has compiled a list of foods that can enhance moods, in other words, mood foods. Many of these make sense in combination with dairy foods. 

Beets, spinach, edamame, beans and lentils, for example, contain high levels of folate, which supports cognition and a good mood. The red color of tomatoes and watermelon means they’re both full of lycopene, which helps prevent the formation of inflammatory compounds that can contribute to poor mood. Chili peppers contain capsaicin, which helps reduce inflammation in the body and brain. The chromium in garlic acts as natural mood stabilizers. And, of course, fresh fruits and vegetables are full of vitamins and minerals, with their fiber content being good for gut health and feelings of well-being.

For a complete list of good mood foods, link HERE. 

Speaking of gut health, while we know probiotics and prebiotics assist with a healthy digestive system, new research shows that these biotics may also play in the mood foods space. Emerging research presented during an April 18, 2023, session at SupplySide East, suggests that a healthy gut may benefit other areas of wellness, including mood, anxiety, cognition and sleep, according to Len Monheit, executive director, Global Prebiotic Association, Spring, Texas. He explained that gut/health digestion are the primary reasons why consumers purchase products containing prebiotics. But, as science emerges, and consumers get educated, there are other reasons. 

When consumers were asked why they purchased foods and drinks containing prebiotics, 73% said digestive health and another 73% said general well-being, according to a 2023 supplement survey from Industry Transparency Center cited by Monheit. In fact, consumers said they are looking to address areas of well-being even if they are not suffering from symptoms, even if they are satisfied with that area of health.

Ralf Jäger, managing member for Increnovo LLC, a global independent consulting firm based in Milwaukee, said that probiotics have been shown to significantly increase levels of serotonin. He cited a study published in 2019 in Frontiers in Psychiatry showing probiotic strains significantly improved sleep quality and mood (anger, fatigue and depression). The double-blind, placebo-controlled study involved 38 adults and 4 probiotic strains. 

You can read more about the study HERE.

Photo source: Former MOOD Ice Cream of Oakland, Calif., was a company before its time. The ice cream pop up and delivery shop created small-batch, handcrafted ice creams designed to lift spirits.

Let’s not forget chocolate and how it has long been a go-to for uplifting spirits. Chocolate is associated with increasing the amount of tryptophan entering the brain. The more tryptophan that crosses the blood-brain barrier, the more the body synthesizes serotonin and the fewer depressive symptoms one may experience. Chocolate and dairy foods are a match made in heaven. 

It’s time to get in the mood for mood foods. No mood ring required. 

It’s Time to Get Real…and Many Dairy Processors Have Started Doing It. Lots of kudos in this week’s blog!

 

Lots of kudos this week. 

“Made with Real Dairy.” “Made with Real Milk.” Start using these words on packaging and marketing. 

Prairie Farms Dairy Inc., released a new limited-edition variety pack of snack-sized ice cream bars dipped in chocolate, marking the company’s debut in the frozen novelty space. Each multi-pack of Small Batch Premium Just Dipped Mini Classic Ice Cream Bars comes with 12 individually wrapped 1.5-ounce stick novelties in a combination of chocolate, strawberry and vanilla flavors. Packages boldly state: Made with Real Milk.

“Just like our ice cream, each bar starts with the basics, milk and cream from our family-owned dairy farms,” says Matt McClelland, chief executive officer and executive vice president. 

Thank you, Prairie Farms Dairy Inc., for marketing the deliciousness of Real Milk. 

Wood Milk is not “Made with Real Milk.” MilkPEP’s latest campaign has got the country—even the world—talking, and frankly, in my opinion, that’s just what dairy milk needed.

Don’t know what’s Wood Milk? Watch the commercial HERE. 

“Showing up in unexpected ways and tying into modern culture (including conversations) is part of our strategic approach for our cheeky got milk? campaign,” according to MilkPEP. “Parallel to our ‘You’re Gonna Need Milk’ platform, which is focused on highlighting milk as a performance beverage, Wood Milk taps into got milk?’s cultural currency, that celebrates the original milk--real dairy milk.

Joining conversations already in progress helps us influence the narrative. Many consumers incorrectly believe that alternative non-dairy beverages are healthier than dairy because of the ‘plant-based’ halo effect. The comedy of Wood Milk helps to showcase the truth that only real milk contains ‌13‌ essential nutrients that have helped fuel the performance of everyday consumers for centuries. No imitation can compete.”

Thank you, Wood Milk, for showing the world the truth. 

Read HERE regarding what Adweek has to say about the campaign.

Need help lowering sugar in your dairy products? Link HERE to watch a webinar from today’s blog sponsor: Idaho Milk. 

Commit to lowering the “added sugar” content of REAL dairy foods. This week I received my samples of Clover the Rainbow Milk with a Splash of Flavor. The product is OUTSTANDING! 

Thank you, Clover Sonoma!

In case you missed it, new Clover the Rainbow Milk with a Splash of Flavor is designed for kids and kids at heart. The milk comes in Chocolate, Vanilla and Strawberry flavors and is made with 100% USDA organic 2% lactose-free milk. Lactase enzyme is added to eliminate lactose and assist with natural sweetness. 

• Chocolate has 2 grams of added organic cane sugar. It is made with organic cocoa and organic natural flavors. One cup contains 140 calories, 5 grams of fat, 14 grams of sugar of which 12 grams are inherent, and 8 grams of protein. 
• Strawberry has no added sugars. It is made with strawberry juice concentrate and natural flavors. One cup contains 130 calories, 5 grams of fat, 12 grams of inherent sugar and 8 grams of protein. 
• Vanilla has no added sugars. It is made with organic vanilla extract and natural flavors. One cup contains 130 calories, 5 grams of fat, 12 grams of inherent sugar and 8 grams of protein. 

The role of beverages is expanding as consumers look to beverages to provide benefits they typically get from foods, and health expectations are mounting, according to the new “2023 USA Trend Report—Shoppers’ Journey Towards Living & Eating Healthier,” from HealthFocus International. Beverages have become the testing ground for delivering the latest health and wellness trends consumers are looking for. This is especially true for younger consumers. 

Source: 2023 USA Trend Report—Shoppers’ Journey Towards Living & Eating Healthier, from HealthFocus International

That’s why former First Lady Michelle Obama is starting with beverages as she adds food entrepreneur to her already impressive resume. At The Wall Street Journal’s Future of Everything Festival on May 3, Obama delivered closing remarks on the state of children’s health in the U.S. and urged the thousands of industry leaders in the room and streaming online to be part of the change that will bring this generation of kids into a healthier future. 

That is YOU!

As part of her remarks, Obama announced the launch of PLEZi Nutrition, a Public Benefit Company on a mission to create higher standards for how the U.S. makes and markets foods and beverages for kids, leading with nutrition, taste and truth. 

Link HERE to read more about PLEZi Nutrition.

The U.S. is in a nutrition-related health crisis. Kids are not getting the recommended levels of nutrients they need, and they are consuming far too much added sugar, on average, 53 pounds of added sugar per year. Sugar-sweetened beverages, also referred to as sugary drinks, are the leading source of added sugar, and nearly two-thirds of youth consume sugary drinks on a given day. 

Read the White House report on this issue HERE.

Building on her efforts in the White House with her Let’s Move! initiative, Obama is a co-founder and strategic partner with PLEZi Nutrition, working behind-the-scenes to guide the company’s mission to be a driver of change and a model for how food and beverage brands can support the health of our next generation.

“I’ve learned that on this issue, if you want to change the game, you can’t just work from the outside. You’ve got to get inside. You’ve got to find ways to change the food and beverage industry itself,” she said. “I’m proud to announce the national launch of a company designed not just to provide better products, but to jumpstart a race to the top that will transform the entire food industry.”

PLEZi Nutrition was created to give parents a helping hand by offering healthier, great-tasting products that parents can feel good about giving their kids and that kids actually want. The company is focused on lowering sugar content and lowering sweetness to help adjust kids’ palates to crave less sweetness overall. In addition to reducing the sugar and sweetness, they are adding in nutrients kids need, all with the aim to replace sugary drinks and snacks.

PLEZi Nutrition’s first product—a drink called PLEZi, intended for kids ages 6 to 12 years old—has 75% less sugar than average leading 100% fruit juices, no added sugar, plus fiber and nutrients, like potassium, magnesium and zinc. Currently available in four flavors nationwide at Target and Sprouts and online at Walmart, PLEZi’s goal is to ultimately be available anywhere you can buy a soda or sports drink. The company plans to expand into additional beverages and snacks in the years ahead. 

THERE’S A GOOD CHANCE MILK AND DAIRY ARE IN HER PLANS.

“We’re starting with a beverage because we know how much concern parents and pediatricians have about sugary drinks,” she states on the company website. 

“Make no mistake, water and (REAL) milk—along with whole fruits and vegetables—are still the best option for your kids. And the latest guidelines confirm that kids shouldn’t be regularly drinking anything other than water or (REAL) milk until they are at least five years old,” writes Obama.

Thank you, Michelle Obama!

More than an effort to create better products, PLEZi Nutrition will also provide an educational platform for parents and kids. A sizable portion of the marketing budget will be dedicated to promotional content around what’s best for kids’ health. PLEZi Nutrition believes kids should be drinking water as their primary beverage. The company will actively promote drinking water and eating whole fruits and vegetables. PLEZi is intended to replace sugary drinks and snacks that do not support kids’ health and to help promote healthier habits.

Happy Cinco de Mayo! It’s OK to have a margarita today!

Putting Lactose to Work to Lower Added Sugars

 

Before we talk about added sugars and lactose, a HUGE congrats to the American Dairy Products Institute’s very successful annual conference in Chicago this week. The ADPI, a trade association representing manufacturers in the dairy-based ingredients category, celebrated its centennial year at the meeting and has big plans for the next century.

Read about how ADPI is seeking the next generation of dairy innovators HERE.

Reducing and eliminating added sugars in foods and beverages was the buzz this week, with the Center for Science in the Public Interest (CSPI) hosting a virtual three-day Sugar Reduction Summit with the theme of “Supporting Science, Sparking Advocacy, Strengthening Communities.” Public health experts, community advocates, and policymakers from state, local, national and international levels convened to promote public policies that seek to reduce health harms from excess added sugars in foods and beverages. 

On Tuesday, CSPI and the New York City Department of Health and Mental Hygiene filed a joint petition with FDA to set voluntary targets for reducing added sugars in foods and beverages.  

When it comes to setting added sugar reduction targets, some of the heavy lifting has already been done by the New York City health department. Its National Salt and Sugar Reduction Initiative—started in 2009 to focus on salt and amended in 2018 to include sugar—has already developed total sugars reduction targets for the 15 categories of foods that contribute the most added sugars to the diet. This includes sweetened milk and milk substitutes, refrigerated and frozen desserts, and yogurt. You can read more HERE.

photo source: Chr. Hansen

The petition asks FDA to do four things. First, the agency should issue guidance for the food and beverage industry that provides short-term (2.5-year), mid-term (5-year) and long-term (10-year) targets for added sugars content in the commercially processed foods and drinks from categories that contribute the most overall added sugars. The long-term goal of the targets should be to bring Americans’ consumption of added sugars to less than 10% of calories, and the FDA should monitor industry’s progress toward achieving the targets, according to CSPI and New York City. 

Second, the FDA should create a public online database of all of the top-selling products included in the targeted food categories as well as each product’s nutrition information (including added sugars content) and ingredient list. Third, the petition says that after publishing its initial guidance to industry, FDA should provide public progress reports indicating how much progress companies have achieved toward the short-, medium- and long-term targets. And finally, the petition calls on FDA to expand its guidance to include prepared foods sold at restaurants and elsewhere, once menu labeling regulations are updated to require restaurants to disclose added sugars in menu items upon request. 

“When you account for the naturally occurring sugars in fruit, milk and other foods, there really isn’t very much room left in anyone’s diet for high-fructose corn syrup or other forms of added sugars,” said CSPI president Peter Lurie. “Yet food manufacturers are seemingly shoehorning added sugars into cereals, yogurts, breads and virtually every other category of processed or restaurant food. This needs to be reversed and the FDA needs to show the way.” 

photo source: Chr. Hansen

Rep. Rosa DeLauro (D-CT), said, “People want to be healthy, and they want their kids and families to be healthy too. Processed, packaged foods make it all too easy to overconsume added sugars, which can lead to higher risks factors for a whole host of health conditions and chronic diseases with related astronomical health care costs, such as diabetes, heart disease and tooth decay. We are at a tipping point. Implementing added sugars reduction targets for processed, packaged foods will ultimately lower added sugars in the food supply and the amount of added sugars people consume daily.”   

Dairy processors need to put that naturally occurring sugar in milk—lactose—to work. Processors may add lactase to milk before processing in order to make a lactose-free claim. The lactase enzyme breaks down lactose, a disaccharide, into its constituent monosaccharides, glucose and galactose, which are sweeter tasting than lactose. 

Couple this enzyme technology with effective use of natural flavors and flavor modulators, and you got yourself a dairy product that the Big Apple will embrace. With ice cream, refrigerated desserts, yogurt and even flavored milk, proper selection of fruit ingredients may assist, too. That’s because, like milk, the sugars in fruit are intrinsic, too. Single-strength fruit ingredients, such as purees, are not considered added sugars. 

photo source: Chr. Hansen

All of these technologies together may allow for a no-added-sugar claim. At the same time, breaking down the lactose makes the product easier to digest for those with lactose intolerances or sensitivities. 

Approximately 65% of the human population has a reduced ability to digest lactose, according to the National Institutes of Health. When lactose does not break down in the small intestine, it passes into the large intestine, where it may cause diarrhea, bloating and gas. 

In case you missed this new product announcement last week, Clover Sonoma, a third-generation family-owned-and-operated dairy and Certified B Corporation, is rolling out Clover the Rainbow Milk with a Splash of Flavor, the newest addition to the Clover the Rainbow product line designed for kids and kids at heart. The milk comes in Chocolate, Vanilla and Strawberry flavors and is made with 100% USDA organic 2% lactose-free milk. Lactase enzyme is added to eliminate lactose and assist with natural sweetness. 

Chocolate has 2 grams of added organic cane sugar. It is made with organic cocoa and organic natural flavors. One cup contains 140 calories, 5 grams of fat, 14 grams of sugar of which 12 grams are inherent, and 8 grams of protein. 

Strawberry has no added sugars. It is made with strawberry juice concentrate and natural flavors. One cup contains 130 calories, 5 grams of fat, 12 grams of inherent sugar and 8 grams of protein. 

Vanilla has no added sugars. It is made with organic vanilla extract and natural flavors. One cup contains 130 calories, 5 grams of fat, 12 grams of inherent sugar and 8 grams of protein. 

Good Culture has been finding much success with its lactose-free cottage cheese and sour cream products. All of Good Culture’s lactose-free cottage cheeses are made with just five simple ingredients: pasture-raised milk and cream, sea salt, live and active cultures, and lactase enzyme. 

And, in case you had not heard, “Cottage Cheese Is Making a Comeback,” according to Janet Helm’s recent article in U.S. News & World Report. Link to it HERE.

What do lipstick and dairy have in common?

The answer is they can both be treats for shoppers. The lipstick theory is that consumers will more often treat themselves to little luxuries, such as lipstick, when times are tough. The so-called “lipstick index” has been in effect over the past few years. However, Deloitte’s latest Global State of the Consumer Index findings imply that when it comes to treating ourselves, we may be more inclined to spend on food and beverage than cosmetics. 

In its latest paper, “For consumers, splurges aren’t just lipstick,” Deloitte asked consumers in 23 countries if they were making purchases to treat themselves. Then analysts created a database with nearly 150,000 consumer descriptions of their splurge purchases, including what they bought, how much they spent and why they bought it. You can access the paper HERE.

Key findings include: 

• Most of us are splurging. Deloitte found more than three in four consumers globally (77%) say they made a splurge purchase in the last month. In the US, that jumps to 81%.
• We eat and drink our treats. The most popular category for splurging is food and beverage. US consumers are four times more likely to have said their latest splurge purchase was food and beverage (42%) vs. personal care (11%).

Let’s make those treats free of added sugars and lactose. 

It’s a Pivotal Time for Dairy Processors: The Plant-based Fad Is Evolving into the Plant-forward Trend

 

First, Wood Milk. Founded by actress Aubrey Plaza, new (spoiler alert: it’s fictious), Wood Milk is 100% all-natural, milked wood. Inspired by the idea that these days you can make milk out of anything, Plaza looked at a tree and thought “could I drink this?” And thus, Wood Milk was born. Wood Milk’s fresh, new campaign is designed to inspire the next generation of milk drinkers and wood-based enthusiasts with a beverage that is made from trees but tastes nothing like dairy milk and has none of the nutritional benefits.

Created in the Wood Milk Orchards right here in the U.S., Wood Milk is made from the freshest flavors of maple, cherry, mahogany and hickory, all grown in bio-diverse, eco-friendly, artisanal, free-range wood forests. Using a state of the art “wood milking” process, Wood Milk is created fresh from a unique blend of trunks, roots and branches, right from the ground.

“Here at Wood Milk Orchards, we’re certain that our artisanal Wood Milk will be the only milk you’ll want to drink for the rest of your life,” says Plaza. “Why? Because I said so.”

Watch the commercial HERE. 

Moving on, FDA announced on April 20, 2023, that it is reopening the comment period for the draft guidance on the labeling of plant-based milk that appeared in the Federal Register on February 23, 2023. The new deadline for comments will be determined when the reopening notice publishes. The FDA is reopening the comment period in response to requests from stakeholders to allow additional time for interested persons to develop and submit comments.

It’s time to get REAL. For starters, cows’ milk marketers may want to entertain labeling products “Real Dairy Milk.”  Why not? This vernacular is used on dairy creamers. Goat milk and sheep milk marketers use the species in the name. I personally think “dairy” would be preferred to “cows,” but still, why not do this? 

Innovation Ideas from the 2023 Global Plant-Forward Culinary Summit at the Culinary Institute of America (CIA) at Copia 

While many of you attended the International Dairy Foods Association’s annual, co-located Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference in Austin, Texas, this week (sorry to have missed the event), I was the guest of the CIA at Copia in Napa Valley, Calif., for the Plant Forward conference. As they say, all food and beverage trends start in foodservice and many start with the most creative chefs in the country. Their innovations trickle down the food chain, often getting lightened for the everyday consumer. That’s what attracted me to the event. And it delivered. 

This was likely one of the most inspirational conferences I ever intended and have tons of thoughts to share for your future innovations. Keep in mind the conference was “plant forward.” It was all about making plants—mainly fruits and vegetables, but also grains, nuts, seeds, legumes and even algae—the star of the meal. However, real meat was welcome, just more of as a garnish. Think crispy, shredded  bacon sprinkled on top of a marinated and grilled celery root steak with an olive oil-based chili drizzle. Real dairy was even more welcome. Butter, in particular, was used for grilling. And, cheese, of course, makes all veggies better. There were plant-based options being used in some of the supplier-hosted tastings, but all of the chefs only reached for the real deal in their cooking demonstrations. 

In fact, every chef I heard speak criticized the overly processed and fakeness of alternatives. 

My favorite comment: Did anyone ever ask consumers if they wanted these alternatives? 

I doubt it. And that’s what makes this a pivotal moment for dairy processors. Plant-based meat and dairy products are evolving from being a fad to holding a small market share in animal-based categories. 

Fads fade. Trends stay. Trends fuel fads, but the fad—the impulsive response to something that consumers want—is never the answer. 

Let’s take a step back. We all have heard loud and clear messaging from nutrition authorities: eat more fruits and vegetables, among other dietary advice. That’s what consumers want, creative and delicious ways to eat more fruits and vegetables, as well as other plant-based foods, namely whole grains, nuts, etc. Dairy foods can do that. It’s time to put on your thinking cap and get creative in product development.  

Please take note, after two days of eating mostly plants, I craved quality protein. My body needed a Greek yogurt on the third morning, and lunch at the airport, a juicy cheeseburger. I finally felt full. 

Photo source: Farmer's Fridge

So, on the heels of the ADPI meeting starting this Sunday (hope to see many of you there), where dairy proteins will be a focal point, let’s commit to creating products that complement the evolving plant-forward trend. 

Based on the more than 50 plant-forward dishes I sampled at the CIA event, here are some top-of-mind ideas to get you started in this space. 

Greek yogurt or fresh cheese—cottage, ricotta, farmers, etc.—parfaits in clear containers, such as the jars used by Farmer’s Fridge, with layers of diced sweet potatoes and pecans, corn kernels and black beans, or oats and whole berries. 

How about waffle toppers? I see this as being a cup of higher protein ice cream or frozen yogurt with whole fruits and nuts. When your waffle pops out of the toaster, just top it off with a slightly tempered waffle topper for a nutritious breakfast any time of day.

And how about salad toppers? Think dome container with creamy ranch dressing with shredded cheddar, with sweet green peas on top along with a packet of chopped walnuts. 

Ricotta cheese, in my opinion, is an underappreciated high-protein dairy product. Maybe add some spinach to it and market it as a lasagna filling, even better, a vegetable (slices of zucchini, eggplant and carrots) lasagna filling. 

No-melt cheeses, how about flavoring them and turning them into toppings such as parm in a can? I can see cotija seasoned with chilis, lime and cilantro as a corn-on-the-cob topper.  

The ideas are infinite. The future is plant forward. 

We NEED to eat more fruits and vegetables. We have for a very long time. That’s the consumer need. Dairy, in particular, high-protein dairy, can help consumers get there, all while keeping the diet simple, clean and as close to Mother Nature as possible. 

Fruity Flavors and Inclusions Shine at 2023 Innovative Ice Cream and Cultured Dairy Product Contests 

Congrats to the winners:

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

1st Place: Honey Sopapilla | H-E-B

2nd Place: Banana Graham | Perry’s Ice Cream Company, Inc.

3rd Place: Spicy ‘n Spooky | Baskin Robbins

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

1st Place: Lemon Bar Sandwich | DFA Dairy Brands

2nd Place: Vegan Snickerdoodle Ice Cream Sandwich | Van Leeuwen Artisan Ice Cream 

3rd Place: Strawberry Shortcake Ice Cream Bar | Hudsonville Creamery & Ice Cream Co., LLC

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

1st Place: Smooth Blended Cottage Cheese with Strawberry | Dairy Farmers of America, Inc.

Dairy Product Innovation: How “Cultural” Contradictions Define the New Normal

 

Explore the seven themes fueling ice cream innovation in 2023 by linking HERE to view a 9-minute presentation on what’s hot in the freezer.

When it comes to food and beverage, today’s consumers want it all, according to new consumer research from Culinary Visions. This nationwide survey of more than 2,100 consumers found the hectic pace of modern life requires fast fuel as much as personal service and social food-centric experiences. 

This is especially true of the youngest consumers, the emerging Gen Z  workforce with their fat wallets because they moved back home into the family basement and are still on the family phone plan, health insurance, etc., etc., etc. (I feel your pain!)

“In 2016 Culinary Visions coined the term Oxy-Modern to describe a world of cultural contradictions that were driving food culture,” says Sharon Olson, executive director. “In the most recent study, we found that trends and counter trends are very much at play in today’s menus.”

This most recent study finds American consumers continue to be captivated by opposing trends both at home and away from home. The research identified three important areas where food professionals should focus on their innovation efforts. They are:

1. Fast Fueling AND Taking Time to Socialize

Pandemic weary consumers have returned with enthusiasm to immersive experiences like food festivals, street markets and fancy food emporiums where food is both the attraction and the entertainment. More than seven out of 10 (71%) of those surveyed said they enjoy a food market experience because it is just as much a social occasion as it is a shopping trip.

Yet the pace of life and volume of commitments are also fueling fast-casual and quick-service restaurants. More than half (57%) of survey participants said sharing a meal with a friend or family members in the car suits their hectic lifestyle.

How can we make dairy foods more of an experience? And, at the same time, make it an experience that complements on-the-go lifestyles? Texture is definitely an attribute to tap into. 

2. Getting Facts on Demand AND Learning from Experts

Food savvy consumers want to know as much as they can about the food they consume, and that goes beyond required ingredient statements on packaged goods. Technology that makes information easily accessible at the point of sale can encourage purchases of freshly prepared foods. Eight out of 10 shoppers agreed that they would like to have more information about the sources of the fresh items they purchase in the grocery store readily available to them in-store.

Although shoppers want the convenience of shopping that technology has enabled, when they come into the store, they want a worthwhile experience. In fact, 72% said that experts available to answer questions on specific food items made them feel like it was worth the trip to the store. And 86% said they enjoyed sampling products when shopping for groceries.

Folks, it’s time to invest in sampling!

3. Appreciating Local AND Exploring the World

The desire and willingness to pay for local and sustainable foods has become a mega-trend. Survey participants expressed an appreciation for everyone involved in bringing their food to the table. Furthermore, 77% said they are willing to pay more for food that comes from local producers. Having the opportunity to meet the producer adds to the appeal. 

And wait for it…75% of consumers surveyed said they like talking to food vendors who are passionate about the products they sell. That’s every dairy farmer and marketer I know!

While local foods have a powerful appeal, international foods and flavors are enticing. Even though global travel has been dampened in recent years, many countries are promoting their culture around the world with culinary diplomacy programs that introduce new foods to consumers at home and away from home. More than eight out of 10 (83%) consumers in this survey said they enjoy exploring new cultures through food. Modern consumers have a powerful sense of culinary adventure when it comes to exploring global foods. 

Think of all the opportunities in cultured and fermented dairy foods. And, now that the yogurt standard of identity has been modernized, dairy processors have a lot of room to innovate. 

That’s right. On April 13, 2023, FDA issued a final order to modify the standard of identity for yogurt, something the industry has wanted for many years. By modernizing the yogurt standard, the industry believes it will be better able to innovate to meet the needs and desires of today’s consumers. 

Get busy! It’s been a slow news category the past year. (Visit with Mark and Neeraj from Tate & Lyle at the Ice Cream and Yogurt Conference this week.)

The FDA first published a final rule in the Federal Register on June 11, 2021, that amended the definition and standard of identity for yogurt. The International Dairy Foods Association (IDFA) objected to a requirement that yogurt either must have a minimum titratable acidity of 0.7% or a pH of 4.6 or lower before the addition of bulky flavoring ingredients, saying the requirements were not practical and did not reflect consumer taste preferences or current industry practice for yogurt manufacturing.

FDA did revise the rule requiring a pH of 4.6 or lower measured on the finished product within 24 hours after filling. If a bulky flavor, with fruit pieces being an example, is added to yogurt and increases the pH, the pH must be 4.6 or lower after the product has had time to equilibrate, according to FDA. 

However, FDA said the minimum titratable acidity level, whether set at 0.7% or 0.6%, would not provide flexibility to manufacturers, and did not make IDFA’s requested change. (The pH and titratable acidity of yogurt both play into food safety and sensory.)

The final rule goes into effect on April 14, 2023, (BTW, this is the day my youngest son turns 21!). The compliance date is January 1, 2024. 

This rule also sets the minimum, optional fortification of vitamin D at 10% of the Daily Value. It permits the use of fat-containing flavoring ingredients, such as coconut flakes, nuts, chocolate, etc., in lower-fat yogurt, even if the addition increases the total fat above the nutrient content claim level related to milkfat content. And, it also allows for the use of all safe and suitable sweeteners, including non-nutritive sweeteners. The rule provides for clear disclosure of non-nutritive sweeteners on labels where consumers are most familiar to looking for this information in the ingredient declaration.  

For a historical perspective on this ruling, link HERE.