Sincerely, Donna Berry on Dairy
(This photo was taken at the pop-up ALDI Charcuterie Chalet in Chicago.)
Here are five considerations for innovation in 2025.
1. Prioritize nutrition communication in 2025. Dairy is rocking it in the nutrition department, but today’s youth may need reminding. Early on, it was drilled into the brains of older folks—anyone over a half-century--that dairy is the key to bone health and preventing osteoporosis. We saw what osteoporosis looked like in our grandparents and elders: stooped posture, loss of height, broken bones and more. These symptoms are not so in-your-face anymore, because many of us who are over a half century were careful and made sure we consumed sufficient calcium, vitamin D and protein. Today’s youth needs reminding!
2. Embrace the Dietary Guidelines and highlight dairy’s role in them. In case you missed it, the 2025 Dietary Guidelines Advisory Committee (DGAC) issued a final scientific report this week. The report went to the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA) to inform the development of the 2025-2030 Dietary Guidelines for Americans (DGAs). The DGAC advised HHS and USDA to continue to recommend that Americans consume three servings of dairy per day and that dairy products stay a distinct food group in recognition of their unmatched health and nutrition benefits.
Maybe communicate this dietary recommendation on dairy foods packaging?
“Twenty leading dietitians, physicians and public health experts that comprise the federal DGAC confirmed dairy products should continue to maintain a central, important role in federal nutrition recommendations for people beginning at a very early age and that most Americans should consume three servings of dairy per day,” said Roberta Wagner, senior vice president of regulatory and scientific affairs at the International Dairy Foods Association (IDFA). “The committee, which evaluates the latest findings and overall bodies of evidence in nutrition science, found strong evidence pointing to positive health outcomes from dairy foods. In fact, the committee includes dairy as a core category in the recommended ‘Eat Healthy Your Way’ dietary pattern alongside fresh fruits and vegetables, legumes and whole grains."
“The U.S. dairy industry is pleased to see that the science has once again affirmed the unmatched health and nutrition benefits that dairy products provide to people of all ages," said Wagner. "The DGAC scientific report confirmed lactose-free dairy as an integral part of the dairy group, ensuring dairy nutrition is accessible to all Americans. The report also highlighted the association between total and higher fat milk with favorable growth outcomes, including lower risk of obesity, in younger children. Dairy processors provide a wide range of nutritious dairy options, at a variety of fat and sweetness levels that can work within the healthy diets of Americans. No matter the level of sweetness or fat, milk, yogurt and cheese provide the same nutrient package of up to 13 essential nutrients.
“Unfortunately, the DGAC excluded a number of scientific studies which show the health benefits of dairy at each fat level. IDFA has for many months urged the Committee to disclose what research it would rely upon to form its recommendations, yet the DGAC science selection and review process remained opaque and unavailable to public review and comment until now, after the report has been submitted to HHS and USDA. There is robust evidence to support the federal government disposing of its outdated recommendation to limit dairy consumption based on fat level. The latest science shows that full-fat dairy products do not increase risk of cardiovascular disease or weight gain, and that they may in fact have positive health benefits. IDFA provided the Committee with the body of science to support this point, but the vast majority of those studies were ultimately excluded from DGAC review. IDFA encourages HHS and USDA to remedy this oversight in the final DGAs expected to issue in 2025, and to work to ensure a more transparent and scientifically rigorous process for the development of future DGAC reports.”
3. Go lactose free. Consumer demand for lactose-free dairy products is predicted to grow rapidly over the next five years. Earlier this year, USDA released a final rule to update meal patterns for the National School Lunch Program and School Breakfast Program. The agency re-emphasized lactose-free milk as an option in all reimbursable meals. Offering lactose-free milk as a choice to all students supports child health and nutrition equity in school meals.
The dairy industry is uniquely poised to use the lactase enzyme to assist with converting milk’s inherent sugar--lactose, a disaccharide—into its sweeter-tasting monosaccharide units: glucose and galactose. It’s a win-win for marketers who want to make an added sugar content claim and consumers who avoid lactose because of digestive issues.
GLP-1 medications, reported to now being used by nearly 15 million U.S. adults, help manage Type 2 diabetes and support weight loss. These medications suppress appetite, which can lead to reduced nutrient intake.
5. Newstalgia will dominate in 2025. As the name suggests, newstalgia refers to nostalgic items with a new twist, often an improvement or enhancement to the original. In food and beverage, this is Gen Z taking an interest in products from the 70s and 80s, the years their parents grew up and when life was much less stressful and social media did not exist. The good old days for those of us more than a half century old.
Think holiday sweater turned into a charcuterie board.
Newstalgia is more than making everything old new again. It’s about taking products from a few decades ago that brought joy to consumers, and bringing them back with 21st century appeal. That joy, that appeal is about the experience.
It might be time to explore your company’s product innovation archives and revisit some of those items.
And for fun, explore THESE 45 FOODS from “back In the day.” Thanks Buzz Feed for a great nostalgic article.
The upcoming Dairy Products, Process & Packaging Innovation Conference is set to bring together a diverse group of dairy producers, processors, suppliers and researchers in the field. The 2025 conference theme is “Navigating Trends, Technologies and Tomorrow’s Consumer,” highlighting the rapidly changing landscape of the dairy sector and the need to adapt to new consumer preferences and demands.
The program features sessions covering sustainability, new dairy product innovation, automation and more. Attendees will also hear global insights, product success stories, cutting-edge academic research and explore opportunities and challenges for dairy production and processing. The event will provide extensive networking opportunities, connecting participants with industry experts, researchers, and entrepreneurs to facilitate dialogue that can inspire innovation across the dairy industry.
With early bird registration open until January 5, 2025, this is a must-attend event for those looking to drive innovation in the dairy sector—from processors and suppliers to ingredient manufacturers. This event is co-organized by the California Dairy Innovation Center, California Milk Advisory Board, Dairy Management, Inc., and the California Dairy Research Foundation with support from industry and the Pacific Coast Coalition. Find program details and registration HERE.
.gif)
.png)
.gif)
