Pardon Me for Getting Personal. I have a favor: please lower the sugar content of dairy foods to boost their healthful halo.

 

There’s no easy way to write this, and I’ve been told sharing helps heal. The wonderful man who gave me his name to open my own business passed away a week ago after many years of battling Type 1 diabetes. If you want to know more about the amazing man behind BerryOnDairy.com, please link HERE. 

A wise friend reminded me this week—thanks Susan Q.—that there’s no such thing as coincidences. I’ve always believed in signs and messages, but it was reassuring for her to remind me. See, there’s nothing my husband loved more than a glass of cold whole milk, which is why I am so excited about the Whole Milk for Healthy Kids Act.

In case you were unaware, the Whole Milk for Healthy Kids Act, H.R. 1147, reached a major milestone on June 6, when the bill was passed in a bi-partisan vote by the House Committee on Education and the Workforce. The next step is scheduling the vote on the House floor. This is the first time in three legislative sessions that the bill to restore the choice of whole and 2% unflavored and flavored milk in schools has made it this far in the legislative process.

The Whole Milk for Healthy Kids Act will allow the 95% of schools that participate in the school lunch program to serve all varieties of flavored and unflavored milk, including whole milk. I am happy the majority of the committee finally decided to follow real science, not political science. No one is force-feeding anybody anything. It’s about providing options. We are all responsible for our own dietary choices and listening to what our body needs. 

“The bill provides children, parents and schools a wide variety of milk options to meet their nutritional needs,” said Michael Dykes, president and CEO of the International Dairy Foods Association. “Whole milk provides students with milk’s 13 essential nutrients for growth, development, healthy immune function and overall wellness. A wide majority of parents and medical and nutrition professionals know that offering whole milk increases school meal participation, reduces food waste and adds to the nutritional value of school meals for children and adolescents.”

Jim Mulhern, president and CEO, National Milk Producers Federation, said, “Good nutrition is a cornerstone of kids’ health and development, and milk plays an unparalleled role in providing the nutrients kids need to grow and thrive. However, most kids and adolescents do not meet the daily dairy intake recommendations made in the Dietary Guidelines for Americans. Kids take more milk, and drink more milk, in school when they have options they like. A growing body of evidence shows that dairy foods at all fat levels have a neutral or positive effect on health outcomes, ranging from lower prevalence of obesity and diabetes to reduced heart disease risk and healthy cholesterol levels.”

It is possible to make those flavored milk options lower in sugar content when you incorporate ingredient technology. Please explore the many options that will be showcased at IFT FIRST (Food Improved by Research, Science and Technology), which will be held at Chicago’s McCormick Place, July 16-19. 

I will be at IFT FIRST representing the many titles of Sosland Publishing, including Baking & Snack, Dairy Processing, Food Business News, Meat + Poultry and Pet Food Processing. Have something amazing to share? Link HERE to schedule a meeting.

Chobani is on board. The company recently launched Chobani Zero Sugar Drinks, an innovative zero-sugar offering in a convenient drink format that provides consumers with a protein-packed, on-the-go option made with natural ingredients. The new platform comes as Chobani’s Zero Sugar Greek Yogurt sees record sales growth as consumers continue to be conscious of sugar content.

Consumers want more protein and fiber and less sugar in their diet, according to the 2023 Food and Health Survey from the International Food Information Council. In fact, 37% of consumers surveyed equate “low in sugar” with a healthful food. This is noteworthy increase from 32% the previous year.

Chobani’s new line builds on its mission of making good food for all. It is an extension of the company’s zero sugar portfolio, which launched in 2019 with Chobani Zero Sugar Greek Yogurt cups and now holds a market share of 2.1% within the total yogurt category, according to Nielsen xAOC for the 52-week period ending April 29, 2023. For the same period, Chobani Zero Suga* contributed 37% to Chobani’s overall growth in the yogurt category.

Yogurt drinks are expected to own 21% of category sales over the next five years, according to Mintel data, making the decision to further expand into this burgeoning market more desirable. As part of the company’s focus on its zero sugar portfolio, Chobani recently invested more capital into its capacity and capabilities and expanded the production of zero sugar products into the Twin Falls, Idaho, plant to meet the ongoing demand.

An excellent source of protein and billions of probiotics, Chobani Zero Sugar Drinks are made using natural fermentation, where live and active yogurt cultures and probiotics eat the sugars found in milk. It’s sweetened with only natural sugar alternatives, free of lactose and preservatives, contains zero grams total sugar, serves as a good source of calcium and is only 50 calories per 7-fluid-ounce bottle. Varieties are Milk & Cookies, Mixed Berry, Peaches & Cream and Strawberry Cheesecake.

A shout-out to today’s blog sponsor, BENEO, who will be rolling out a new ingredient—a short-chain fructooligosaccharide (scFOS)--for sugar reduction and fiber enrichment at IFT FIRST. Consumers in the States are not the only ones looking to reduce sugar intake. Globally, more than one in two consumers (57%) state that “low in sugar” claims influence their purchasing decisions, according to the FMCG Gurus Global Clean Label & Naturalness Surveys 2023. 

scFOS is a fiber derived from beet sugar that offers a mild sweet taste, good solubility and natural credentials that can contribute to improved taste and texture, as well as possibilities for bulking in applications such as bakery, dairy and cereals. Using scFOS means replacing sugar while adding dietary fiber. This, in turn, improves the nutritional profile of a product, allowing manufacturers to achieve a better score for front-of-pack nutrition labeling systems worldwide.

got innovation? enter the execelerator

The 5th year of the Real California Milk Excelerator, in partnership with the California Milk Advisory Board (CMAB) and VentureFuel, is back. Do you have an innovation to submit to the contest?  

As the largest global dairy accelerator, the program seeks anyone building any product made with at least 50% dairy, including, but not limited to foods, beverages, personal care products, packaging, material sciences, textiles, pet products or anything else using dairy in an innovative way. This year’s competition offers a value of up to $500,000 in prize money and program value for products that introduce novel applications in any form and drive utilization of Real California dairy.

During the past four years, the Real California Milk Excelerator has worked with 45 startups across numerous categories including food, beverage, direct-to-consumer platforms, textiles and personal care. Representing nearly 40% of states across the U.S., program alumni have gone from idea to distribution with organizations such as UNFI and KeHE; and many can now be found on the shelves of retailers like Walmart, Safeway, Kroger, Amazon and Whole Foods.

“The program has grown and evolved over the last five years as we’ve had the pleasure of bringing some interesting, innovative and delicious products to the market using milk from our California dairy families. What hasn’t changed is our focus on creating the future for dairy product innovation in whatever form that takes,” says John Talbot, CEO of the CMAB. “Real dairy continues to be an attractive tool for product developers, with functional and practical benefits hard to replicate. The business insight, contacts, and tools this program offers, along with the marketing power of the Real California Milk seal, makes this a golden opportunity for brands.” 

Each of the eight participants selected for the 2023 cohort will have access to a group stipend and a robust network of resources to refine and scale their product and business. They will also participate in the CMAB/VentureFuel Mentorship Program, consisting of elite counsel from successful founders, investors, leading corporate executives, and experts across design, marketing, sales, manufacturing, distribution, farming and processing industries. Past mentors have included venture capitalists, successful entrepreneurs and executives from organizations like Unilever, UNFI and Mondelez, to name a few. The deadline to apply is July 7, 2023.

For more information, link HERE.

Might the Next Greek Yogurt be Premium Fresh Dairy?

 

General Mills continues to get creative with its Oui by Yoplait French Style Yogurt that comes in 5-ounce glass jars. The brand collaborated with New York Times bestselling author Eve Rodsky who wrote “Find Your Unicorn Space,” to offer Oui in a limited-edition raspberry chocolate variety. This flavor is all about enabling women to carve out some personal time during their hectic day, even if it’s just to enjoy a cup of Oui. 

Today’s blog has an accompanying 11-minute presentation that may be viewed HERE.

The stars seem to be lining up for premium fresh dairy foods to shine in retailers’ refrigerated departments. Think crème brulee, cheesecake, flan, pudding and extra-rich yogurt. These products are plentiful in the refrigerated dairy departments in Mexico, Europe and Asia. The time is now for them in the States.

Why is the time right? Well for starters, during these post-pandemic times, consumers continue to snack throughout the day, and often those snacks are something indulgent. They no longer believe in denying themselves little luxuries. Life is too short. Single-serve premium fresh dairy products provide portion control. It’s that little treat to help you recover from a challenging early breakfast meeting at the office, working from home on garbage pick-up day or juggling children when the sitter calls in sick.

Part of what makes these fresh dairy products “premium” is that they deliver an experience. Consumers are looking for unique flavors and textures and fresh dairy makes the ideal vehicle. 

Consumers also crave adventure. Making these premium fresh dairy products only available for a limited time creates an urgency to purchase. 

Because premium fresh dairy foods are something that a consumer may have tried while traveling outside the country, having them again in the comfort of home stirs up pleasant memories. These little luxuries provide consumers an escape from reality. Help take them on a flavor adventure using authentic recipes and ingredients from around the world. 

Here are some recent introductions in this space.

General Mills is rolling out refrigerated Häagen-Dazs Cultured Crème. The products is made from a unique blend of dairy cultures that offers a milder taste experience than the slightly sour flavor of traditional yogurt, according to the company. The product is slow crafted using a fermentation process that is up to five times longer than traditional yogurt to create a thick, creamy texture reminiscent of ice cream. Häagen-Dazs Cultured Crème comes in six flavors: Black Cherry, Blueberry, Coffee, Lemon, Strawberry and Vanilla Bean.

“We are thrilled to introduce a new experience to the yogurt aisle this summer through the luxury of Häagen-Dazs,” says Benjamin Myers, senior brand manager, General Mills. “From the smooth, creamy texture to the delicious, premium flavors, our new Häagen-Dazs Cultured Crème inspires anytime indulgence.”

Private-label retailer Aldi is offering a limited-edition Park Street Deli Cookies & Cream Dessert Dip this summer. This creamy blend of Neufchatel cheese and chocolate sandwich cookie pieces comes in a 10-ounce tub. 

Gü Indulgent Foods Ltd., is rolling out Gü Mixology Cocktail Desserts to the U.K. marketplace. These cocktail-inspired dairy desserts give you all the happiness of happy hour, at home, and without the hangover. The three varieties are:

Espresso Martini: Satisfy your coffee craving with chocolate coffee pearls, French coffee liqueur cheesecake, buzzy coffee crème, all layered over rich coffee and cocoa biscuit.

Passionfruit Martini: It’s the Queen of cocktails, remixed. A surprise fizz of chocolate-covered popping candy followed by passionfruit and Champagne compote. The next layer is creamy vanilla and vodka cheesecake with tangy passionfruit curd. The dessert gets finished with a crunchy biscuit base.

Strawberry Daiquiri: This fruity number lets you dip into juicy, real Jamaican rum-infused strawberry daiquiri compote over strawberry daiquiri cheesecake, zesty strawberry and lime curd. It has a crunchy red biscuit base.

Also in the U.K., Pots & Co. is offering a limited-edition Baked Passion Fruit Cheesecake Cream Pot. Made with cheesecake filling, Madagascan vanilla and passion fruit glaze, the new dessert is made in small batches without any artificial preservatives.

“Our current limited-edition dessert of summer berries and mascarpone cream has proved popular with consumers, offering a light and refreshing treat for the warmer months,” says Fraser Thomson, joint CEO. “This brand-new pot extends our limited-edition fruit-based flavors. This time with an added zing of passion fruit.

“With the rising cost of eating out, we are committed to giving consumers restaurant-quality food at home or even on the go,” he said. “Our new limited-edition summer pot offers a light and refreshing treat for picnics, BBQs or al fresco dining, making this an ideal solution for those looking for high-quality and great-tasting desserts to finish their meal.”

Back in the U.S., Petit Pot adds new concepts to its refrigerated dairy dessert business. Growing up in France, Maxime Pouvreau, founder of Petit Pot, Emeryville, Calif., said he, like most Parisians, would end the evening meal with a little something sweet. “A bit of fruit or a small piece of pie,” he said. “But the treat I looked forward to most was always pot de crème. Starting Petit Pot allowed me to bring my favorite dessert to American tables, a moment of pure indulgence to cap off a busy day.”

Petit Pot’s original refrigerated line is marketed as an “organic and creamy French dessert.” It comes in Dark Chocolate, Pistachio, Vanilla Bean and Vanilla Rice Pudding varieties, with two 3.5-ounce glass jars per pack. The four key ingredients are heavy cream, whole milk, eggs and sugar.

Now the company is offering Original and Strawberry Cheesecake, and a Crème Brulee. These single-serve (3.5 ounces) desserts come in glass ramekins with foil seals and have multiple layers of ingredients that one can see through the package. The Strawberry Cheesecake is the most complex, with a bottom layer of strawberry compote followed by creamy, fluffy cheesecake layer and topped with a graham cracker crunch.

Wonder Monday is a line of high-protein, low-sugar, low-net carbs, gluten-free cheesecakes that come in five varieties. They are: Classic New York, Chocolate Decadence, Key Lime Pie, Salted Caramel and Strawberry Bliss. Pasteurized cultured milk and cream are the first two ingredients. Milk protein, eggs and almond flour are also key ingredients. The no-added-sugar cheesecakes are sweetened with allulose and stevia.

Back in the U.K., the Dessert Factory has added single-serve candy-inspired dairy desserts. The company is licensing two candy bar brands and products--Daim and Toblerone--from Mondelez International to produce single-serve refrigerated cheesecake desserts. This comes two years after similar full-size cheesecakes were introduced in the freezer. 

The desserts come in packs of two 85-gram glass pots. They are more than one-third dairy, with cream, milk powder, concentrated butter and sweetened condensed skim milk the dominant ingredients. One dessert contains 330 calories, 20 grams of fat, 21 grams of sugar and 3.7 grams of protein.

Today’s blog has an accompanying 11-minute presentation that may be viewed HERE.

How Can We Innovate By Doing More With Less?

It’s been a whirlwind of a few months of food conferences and expositions and it will all come to a head in one month when food and beverage formulators convene at Chicago’s McCormick Place for IFT FIRST (Food Improved by Research, Science and Technology). This is the place where food professionals discover the latest global trends, newest ingredient innovations and cutting-edge solutions to develop next-generation food and beverage innovations to be showcased at those food conferences and expositions. It’s a continuous circle of the needs of people and the planet fueling technologies to inspire product innovation to meet the needs of people and the planet. 

I will be at IFT FIRST representing the many titles of Sosland Publishing, including Baking & Snack, Dairy Processing, Food Business News, Meat + Poultry and Pet Food Processing. Have something amazing to share? Link HERE to schedule a meeting.

In addition to ingredient suppliers showcasing their toolbox of technologies to help food and beverage manufacturers reduce costs, here’s what to expect at this year’s IFT FIRST.

1. Putting the planet first. Sustainability messaging will dominate the conversation. It will be a way one supplier tries to differentiate from another. And surprisingly, it may be less about plant-based ingredients and more about reducing food waste. Many suppliers will address the topic of doing more with less food by reducing waste, extending shelf life and improving processing efficiencies. 

Here’s a milk example that uses processing technology to do more with less.

Müller Milk & Ingredients in the U.K. is helping shoppers reduce their food waste through the relaunch of its branded filtered milk range. Formerly called Müller Milk Fresh.Longer.Why?Filtered, the rebranded Müller Good Stuff Fresher for Longer lasts up to seven days when opened, or for up to three weeks unopened. 

It’s estimated that around 490 million pints of milk are wasted in the home in the U.K. each year, with one of the main causes of wastage listed as the milk not being used in time and going out of date. To read more about the study, link HERE.

Filtered milk lasts longer both open and unopened, meaning more time to drink it and less waste. 

Filtered milk currently represents the fastest-growing sector in milk, with a 46% increase in retail value sales since 2019, according to Nielsen data, and the Müller Milk brand has seen 30% volume growth year on year. 

The business intends to drive category growth with its existing Müller Milk range, and a new branded milk range called Müller Good Stuff. Müller Fresher for Longer represents the first product to land from the new range. 

Redesigned packaging informs consumers that the product is fresh from one of Müller’s partner farms in Britain. Shoppers are also informed that the bottle is 100% recyclable and contains at least 30% recycled material. “High in protein” and “100% natural-nothing added” messages have also been incorporated, following consumer research by Müller. 

“We know that shoppers are increasingly mindful of their food waste, while also facing into increased costs of living,” said Helen Priestley, marketing and category director for Müller Milk & Ingredients. 

2. Improving energy and focus. Natural caffeine from coffee, tea and cocoa ingredients, along with nootropics, will be a big buzz at IFT FIRST. After all, 40% of respondents to the 2023 Food and Health Survey from the International Food Information Council said they seek out foods that provide energy/reduce fatigue. One out of four (25%) said they look for foods associated with brain function, such as improved memory, focus and cognition. Such product development efforts are not about reinventing the wheel. It’s taking familiar foods and adding functional nutrients…again, doing more with less. Just don’t forget about making them taste great!

3. Putting the gut first. Consumers have learned during the past few years that there is a direct correlation between the microorganisms that take up residence in their gut and their overall health and wellness. Interest in gut microbiome-supporting solutions are on the rise. Advancements in physiology and gastroenterology suggest that other dietary compounds beyond probiotic cultures and prebiotic fibers may assist with gut health. Certain polyphenols, for example, have been shown to function like prebiotics. And then there’s the emerging category of postbiotics, the compounds that probiotics produce in the gut that can be added directly into a food formulation for the same purported benefit. 

Building on gut health is the emerging study of the gut-brain axis. If you have not heard this phrase, it’s time to learn about it. It’s a collective term for all the channels of direct and indirect communication that exist between the brain and the gastrointestinal tract. The microbiome influences production of the substances involved in those communication channels. 

Learning from Kraft Heinz

Here’s what we can learn from Kraft Heinz about doing more with less. Earlier this month, Heinz launched The United States of Saucemerica Collection: a new, limited-edition line-up of 50 U.S.-inspired condiment packet designs. The packets will be available through the end of August. The company is encouraging fans to collect as many different states’ packets as possible and upload them for a chance to win various cash prizes. 

Each Saucemerica packet features either Heinz Ketchup, Yellow Mustard, Real Mayonnaise, Ranch, BBQ Sauce, Tartar Sauce or Simply Ketchup. The packet designs draw inspiration from the most beloved dishes from each of the 50 states. From a Maryland Crab Cake-inspired Tartar Sauce packet to Texas Brisket BBQ Sauce, Heinz carefully paired each state with the condiment variety that best enhances the dish spotlighted. 

Is there a way to make yogurt cups, milk jug caps or ice cream bar sticks collectables---once again? During these inflationary times, let’s do more with less to stay relevant to consumers. 

got innovation? enter the execelerator

The 5th year of the Real California Milk Excelerator, in partnership with the California Milk Advisory Board (CMAB) and VentureFuel, is back. Do you have an innovation to submit to the contest?  

As the largest global dairy accelerator, the program seeks anyone building any product made with at least 50% dairy, including, but not limited to foods, beverages, personal care products, packaging, material sciences, textiles, pet products or anything else using dairy in an innovative way. This year’s competition offers a value of up to $500,000 in prize money and program value for products that introduce novel applications in any form and drive utilization of Real California dairy.

During the past four years, the Real California Milk Excelerator has worked with 45 startups across numerous categories including food, beverage, direct-to-consumer platforms, textiles and personal care. Representing nearly 40% of states across the U.S., program alumni have gone from idea to distribution with organizations such as UNFI and KeHE; and many can now be found on the shelves of retailers like Walmart, Safeway, Kroger, Amazon and Whole Foods.

“The program has grown and evolved over the last five years as we’ve had the pleasure of bringing some interesting, innovative and delicious products to the market using milk from our California dairy families. What hasn’t changed is our focus on creating the future for dairy product innovation in whatever form that takes,” says John Talbot, CEO of the CMAB. “Real dairy continues to be an attractive tool for product developers, with functional and practical benefits hard to replicate. The business insight, contacts, and tools this program offers, along with the marketing power of the Real California Milk seal, makes this a golden opportunity for brands.” 

Each of the eight participants selected for the 2023 cohort will have access to a group stipend and a robust network of resources to refine and scale their product and business. They will also participate in the CMAB/VentureFuel Mentorship Program, consisting of elite counsel from successful founders, investors, leading corporate executives, and experts across design, marketing, sales, manufacturing, distribution, farming and processing industries. Past mentors have included venture capitalists, successful entrepreneurs and executives from organizations like Unilever, UNFI and Mondelez, to name a few. The deadline to apply is July 7, 2023.

For more information, link HERE.

IDDBA Kicked Off Dairy Month…Read Highlights from the Expo

 

Americans continue to cook more at home than they did before COVID, said Heather Prach, vice president of education for the International Dairy Deli Bakery Association, Madison, Wis., who spoke at IDDBA 2023, the association’s annual tradeshow that took place in Anaheim, Calif., this week. Citing a recent IDDBA survey, she said 50% of consumers are mixing scratch cooking with fully or partially prepared foods when cooking at home, a trend that represents a strong opportunity for in-store deli innovations.

This presents an opportunity for dairy product innovations, too. Think savory sour creams that function as a cooking sauce or pasta salad mixer. What about globally inspired shredded cheese blends? The opportunities are infinite. 

To read more about this, link HERE to a Food Business News article I wrote on the topic. 

Dairy products have been a staple in American households for a long time, and a recent survey from Atomik for the National Frozen & Refrigerated Foods Association shows this still remains true for the majority of consumers. June is National Dairy Month, and while most U.S. adults (70%) already say the dairy aisle is essential on every grocery trip, there are budget-friendly and alternative options that make the dairy aisle a key stop for every kind of shopper.

“As consumer trends and preferences shift over time, the dairy aisle continues to innovate and remains a constant in U.S. consumers’ shopping trips,” says Tricia Greyshock, executive vice president and chief operating officer at National Frozen & Refrigerated Foods Association. “Nearly three in five U.S. consumers (56%) report that products from the dairy aisle take up half or more than half of the space in their refrigerator.”

Snacks are a very popular choice for consumers shopping in the dairy aisle. The survey showed that most consumers find exactly what they need to snack on. For families with children, almost two-thirds of parents (63%) find their favorite snacks in the dairy aisle.

Data from Circana shows that total retail dairy dollar sales were 7.6% higher in April 2023 than April 2022, but this was from inflation. Unit sales were down slightly, at -2.2%. Several categories accomplished unit growth in April 2023 versus April 2022, including natural cheese, cottage cheese and cheese snacks. Only two areas, milk and plant-based dairy alternative cheese, lost ground in both dollars and units.

Yogurt is picking up momentum as more people return to the office and pack a yogurt snack. Yogurt manufacturers are also starting to, once again, get creative in this space after focusing on keeping shelves stocked since the onset of the pandemic. 

Indeed, Americans are snacking and yogurt is one of their favorites. They are snacking frequently for a variety of reasons and are reaching for new options. 84.51 degrees, the Cincinnati-based data powerhouse that helps Kroger and its partners create customer-centric shopper journeys, polled shoppers about their snack habits and buying intentions. 

They found that younger consumers snack the most frequently with 74% of those under 35 years old snacking at least a few times per day. Fifty-six percent snack all year round, but colder months warrant the most snacking behavior, with 34% of consumers saying they snack most during the winter. Sixty percent claim they snack the same throughout the week and 28% snack more on the weekend.

More than half (53%) of those surveyed snack on yogurt. Consumers are also reaching for yogurt, granola bars and protein bars as meal replacements. 

The most important factors to consumers when snacking:

• Taste/flavor: 72%
• Fulfills a craving: 62%
• Curbs the appetite: 48%
• Convenience: 44%

Snackers between the ages of 18 and 34 are the most willing to try new snacks (60%), and decide on trying new snacks depending on if it’s on sale (59%), if the flavor is appealing (58%), if they have a coupon (51%) or if a friend suggested they try it (49%).

Findings from a separate study by 84.51 degrees showed a higher percentage of customers saying loyalty is on the rise. The brand/customer relationship has evolved and it’s important for brands to give customers a reason to remain faithful.

Three trends uncovered by the research:

1. Customer definitions of brand loyalty have changed. While shopper perceptions of brand loyalty have changed and there’s is no consensus on its definition, in most shoppers’ minds it has shifted away from exclusivity. One key shift is that shopper loyalty does not guarantee brand purchases. Nearly half (43%) of respondents perceived brand loyalty to be based on preference; more than 30% defined it based on their purchase behavior and 24% defined it based on consideration. 

2. Customer expectations and values have shifted. Research uncovered changes in customer expectations that have altered the dynamics of brand loyalty to different categories. While shoppers are motivated by price, brand trust and value are also important. Shoppers across the economic spectrum are looking for opportunities to stretch their budgets. Pinched by high prices, 62% of shoppers said getting a “good value” for their money is important when it comes to selecting a brand over competitors. The second most important quality is trust; 34% said they choose brands that they trust.

3. The brand-customer relationship has evolved. Today’s customers expect brands to be thoughtful about the interactions they initiate with them. A brand’s efforts to engage the customer will be perceived as self-serving if the customer feels like a target, not a person. As a result, even brands that enjoy a high level of loyalty need to give customers reasons to remain faithful.

It's Dairy Month! Be proud! Give consumers a reason to keep coming back to the dairy department. 

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