Dairy Consumption Near Historic Highs.

Happy Holidays!

What a great way to wrap up 2025! 

This week, the U.S. Department of Agriculture (USDA) shared U.S. per-capita dairy consumption data for 2024. Numbers are near historic highs, and the same is predicted for 2025. 

Butter consumption hit a new record last year, while yogurt consumption showed the strongest overall growth followed by cottage cheese and regular ice cream in 2024. Cheese consumption remained unchanged from a record high the previous year.

USDA’s Economic Research Service reports that Americans consumed 651 pounds of dairy per person in 2024 on a milk-equivalent, milk-fat basis, a level that nears historic records dating back to 1975 when USDA began tracking dairy consumption trends. 

Looking at specific dairy categories: 

• 
  Butter consumption surpassed all previous records, reaching an all-time high of 6.8 pounds. 
• Total cheese consumption was unchanged at 41.9 pounds per person.
• Consumption of cottage cheese rose to 2.4 pounds, the highest level since 2009. 
• Yogurt consumption continued its impressive growth, increasing to 14.5 pounds in 2024, a 6% increase from 2023. 
• Regular ice cream consumption also grew in 2024, reaching 12 pounds per person. 
• Milk consumption saw a modest decline to 127 pounds per person. 

In the past decade alone, domestic per capita consumption of cheese (including cottage cheese) is up 13% and butter consumption is up 21%. In the past 20 years, yogurt consumption has grown 58%. Overall, USDA data show Americans’ per capita consumption of dairy is up 0.6% over the past five years, 8% over the past 15 years, and 12% over the past 30 years.

“American families continue to consume dairy foods at near record levels because dairy delivers what matters most today, flavor, affordability and complete nutrition,” said Michael Dykes, president and CEO of the International Dairy Foods Association, Washington, D.C. “Consumers are leaning into high-protein foods, gut-healthy options and simple, wholesome ingredients, and dairy meets every one of those needs. Surging sales of yogurt and cottage cheese only underscore the transformation happening for U.S. dairy. Dairy was perfectly made for this moment, and you can see that reflected in Americans consuming more of their favorite dairy year over year.”

Dairy processors are responding to this consistent surge in demand by making historic investments of more than $11 billion in new and expanded manufacturing capacity across 19 states. More than 50 projects have launched across the country, including new and modernized manufacturing plants, major facility expansions and new warehousing and logistics capacity. These investments build on the billions-of-dollars already deployed over the past decade to strengthen U.S. dairy processing.

U.S. table egg production totaled 93.1 billion in 2024, down 1% from 2023. The U.S. had 311 million commercial laying hens at the end of 2024, down 3% from 2023. On average, each laying hen produces 301 eggs per year. There's been an increase in productivity of hens as a result of improved health and disease prevention, nutrition, genetics and flock management.

Consumers Want Real in 2026: Make Sure Dairy Delivers (Honey Can Help!)

With the heightened awareness and growing push against ultra-processed foods, brands need to focus on being as “real” as possible. Using flavors, colors and ingredients that are authentic and relatable will be a growing trend in 2026. 

Culinary Tides’ Suzy Badaracco said trends that will define 2026 will be “emotionally intelligent.” They will be nostalgic, yet fresh; global, yet comforting. 

This supports the “sweet, but make it mindful” prediction for 2026 from Whole Foods Market. According to the natural foods retailer, having a sweet tooth will never go out of style, but people have become more mindful of their sugar intake. This is fueling innovations where sweetness is associated with a flavor, such as honey, maple and real fruit. Tasting is believing. Sugar tastes sweet, while ingredients such as honey, maple syrup and real fruit purees are sweet and flavorful. They also provide functionality to many applications, including dairy foods.  

“In short, consumers are embracing a feel-good food culture driven by sensory exploration, emotional well-being and the desire for comfort with a conscience,” according to Rubix Foods, the culinary force behind many fast-food obsessions. 

This has butter being back in a big way. In 2026, compound butters will emerge as the ultimate flavor shortcut. Whipped with herbs, spices or global ingredients, compound butters deliver flavor to food. Rubix suggests pushing the envelope with innovations such as chili-honey butter for sandwiches and miso-maple butter for roasted vegetables.

And swicy—sweet and spicy (heat)—is going to get more complex in 2026. It started with hot honey. Today’s consumers are gravitating toward flavor-building spices and chili varieties that add character, not just burn, according to Rubix. They crave medium-heat sauces with smoky, tangy and fruity layers that keep them coming back for another bite. It is less about heat for heat’s sake and more about heat with harmony. This can play into dairy dips/spreads, cheeses and even beverage. 

In case you missed this Daily Dose of Dairy on Wednesday, Beekeeper Coffee has added Hot Honey Cold Brew Latte to its ready-to-drink coffee-milk lineup. The new flavor is exclusive to Gopuff. 

The company is building on the buzz of its recently launched Horchata Cold Brew Latte, which is crafted with Honduran coffee, aromatic chili and a hint of pure Oregon honey. The ambient 8-ounce beverages have 2% reduced-fat milk as the number-one ingredient. Each can contains 90 calories, 2.5 grams of fat, 5 grams of protein and 10 grams of sugar. One can sells for about $3.99. These two new flavors join the start-ups original four: Double Black, Caramel, Mocha and Vanilla. All are sweetened with honey.

Earlier this year, Saputo USA introduced Treasure Cave Blue Cheese Dips. One of the three flavors is Hot Honey. The new dips are intended to be an entry point for blue cheese with younger generations that are willing to try new flavors. Younger consumers like heat. They like swicy. They like hot honey!

Novus Foods, the business created when Lakeview Farms and noosa came together, offers Fresh Cravings Hot Honey Pepperoni Pizza Dip & Spread. The 12-ounce refrigerated deli department dip and spread features cream cheese as the number-one ingredient. Neufchatel, mozzarella and parmesan are also part of the mix. The noosa brand also now has Hot Honey Yogurt.

Dilly Artisan Foods rolled out Cowz Leap Honey Jalapeno Fresh Pimeniento Cheese. The Lancaster County, Pennsylvania-based cheese maker combines quark and cheese curds to make the base for this swicy spread. 

Pastoret offers Pastoret Kids Yoghourt Artesanal in select European markets. Based just outside Barcelona, this Spanish dairy sources “milk from cows that graze freely” and “uses a slow fermentation process” to create a range of yogurts with natural fruits and 30% less sugar. The 150-gram portion cups for children come in three varieties--Strawberry Banana, Banana Cookie and Peach Cookie—and are naturally sweetened with a blend of fruit, cane sugar and honey. 

Desi Naturals introduced Indian Yogurts at the Summer Fancy Food Show. The lineup of 5.3-ounce cups includes Honey Turmeric, along with Malai Kulfi (dessert style), Mango Cardamon (homestyle) and Mishti Doi (Indian crème brulee). This product line reinforces how honey is a sweetener and flavor. It has no borders. It’s part of every country’s cuisine. Plants everywhere need bees to pollinate. Bees travel!

It's no wonder that honey is gaining traction as an all-natural sweetener in the U.S. According to the United States Department of Agriculture (USDA) Economic Research Service’s Sugar and Sweeteners Yearbook Tables, U.S. consumption of honey and made-with-honey products reached an all-time high of 688.6 million pounds in 2024, surpassing 2021’s previous record of 618 million pounds. The data also highlights a record per capita consumption increase of approximately 25% from 1.6 pounds to a record 2 pounds, between 2023 and 2024.

Over a 30-year period, U.S. demand for honey and honey-sweetened products has continued to trend upward due to its classification as a superfood that benefits overall health and well-being, as well as being perceived as a healthier alternative to table sugar.

“The results of this study are a testament to American consumers’ increased awareness of honey’s benefits,” said Margaret Lombard, Chief Executive Officer of the National Honey Board. “Steadily, over time, honey has become the preferred sweetener for many because it's an all-natural, minimally processed sweetener. When you choose honey, you are not only supporting a beekeeper but the entire honey bee population that protects and pollinates our food ecosystem.”

These findings align with the National Honey Board’s U.S. Honey Consumer Attitudes & Usage study, which found that honey is the most used sweetener across lunch, dinner and snack times. Consumers report preferring honey for its all-natural health benefits, in addition to flavor.

Honey pairs well with other superfoods. Think Golden Milk, the ancient Indian beverage known as haldi doodh. It is non-caffeinated and has a bright gold beverage. The color is the result of adding yellow turmeric into white cows’ milk. Turmeric has earned global recognition as a superfood thanks to its bioactive compound curcumin, which has antioxidant, anti-inflammatory and antimicrobial properties. Historically served warm, and often as a nighttime relaxing beverage, modern versions of golden milk include iced lattes and smoothies, with or without other spices, such as cardamon, cinnamon or ginger, and some kind of sweetener. Honey is most common. 

Honey makes sense in dairy. For Ice Cream for Bears, honey is the focal point. The 11 varieties of ice cream are sweetened with something bears love: raw, unfiltered honey. The  brand markets its ice cream pints as being made with three base ingredients: Dairy (milk, cream and skim milk from grass-fed cows raised with regenerative agriculture practices), raw unfiltered honey and egg yolk. Clean-label flavors/mix-ins are added to the base. 

“As great as we like to think Ice Cream for Bears is, what is most impactful is what Ice Cream For Bears is not: refined sugars and ultra processed additives. Ice Cream for Bears is simply ice cream the way our ancestors would have eaten it. Ice cream that can be a part of a healthy, balanced diet (not in the food pyramid way, but in the ‘for bears’ sort of way),” the company states on its website. 

The 11 flavors are: Basic Bear (pumpkin spice), Bearish (coffee cacao nib), Butter Bear (butterscotch caramel), Chocturnal (triple chocolate), Churro y Burrow (cinnamon), Cubbies and Cream (cookies and cream), Dough Bear (cookie dough), Honey Honey (honey swirl), Mint to Bee (mint chip), Queen & Bean (vanilla bean) and Roar-ange Cream (orange cream). 

Bold Spoon Creamery provides a farm-to-bowl ice cream experience. Bold Spoon began in St. Louis’ backyard. More precisely, the backyard of Rachel Burns. Using mint from her garden, she made a batch of mint ice cream.  Her lineup now includes Brie Spiced Honey, made using locally sourced honey from Missouri bees. 

After Kellanova partnered with Golden West Food Group earlier this year to launch Eggo and Rice Krispies Treats Ice Cream, the companies decided to grow their breakfast-inspired pint offerings with more nostalgic cereal flavors. This includes Honey Smacks. 

Perry’s Ice Cream offered new Blueberry Cornbread ice cream in its scoop shops this summer. The flavor is a fusion of honey ice cream, blueberry swirls and cornbread pieces.

Remember, consumers want real food in 2026. Honey sweetens, flavors and makes dairy more delicious, naturally. Tasting is believing. 

Dairy Expectations for 2026

 

Circana released a revised 2026 outlook for the U.S food and beverage retail sector this week. I also had the opportunity to interview Jeremy Allen, the chief communications officer for Circana. He said that Circana’s brand clients have been very busy with innovations for the premium segment, as consumers are shopping more, rather than eating out, but still want little treats and indulgences. Think butter, cheese, and, of course, ice cream!  

“There had been a pause in innovation, but brands are now doubling down on it,” he said. 

I would like to add that the dairy industry did not pause. Way to go! 

Circana now expects total retail food and beverage dollar sales growth to range from 2% to 4% in 2026. To succeed, Circana advises brands and retailers to address value needs, optimize their channels and focus on personalization and innovation.

That’s what Danone North America has been in doing. The processor is ready to usher in the new year with a plethora of innovative new products. 

“In 2026, consumers aren’t just eating. They’re optimizing,” says Rafael Acevedo, president of the yogurt business unit for Danone North America. “Busy lifestyles, the rise of GLP-1 medications and a growing focus on convenience mean people want more from every bite. They’re looking for functional benefits that support gut health, satiety and overall well-being without adding complexity. We’ve been preparing for this, developing a uniquely positioned portfolio to deliver nutrient-dense, delicious options that fit seamlessly into consumers’ daily routines. Everyday dairy has been, and continues to be, a powerful tool for health goals.

“Social conversations on gut health went viral this year, yet Danone found that half of Americans are unaware that the gut microbiome can impact gut health and overall wellness. Think immunity, mood and sleep,” added Acevedo. “As awareness grows in 2026, consumer needs will continue to favor fiber, prebiotics and probiotics, staples of gut development that continue to lead our yogurt business strategy and innovation.”

Whitney Evans, director of nutrition science, research and innovation at Danone North America, said, “Protein isn’t just trending. It’s transforming. As consumers dig deeper into protein and health, we’re seeing a shift toward options that deliver a differentiated benefits beyond just grams of protein. At Danone, that evolution is built into how we are formulating our next wave of performance-forward products like Oikos Fusion, with both complete whey protein and free leucine to provide muscle support, as well as the plant-based Silk Protein, which showcases the inherent nutrition in soy [of being both complete protein and a source of fiber].”

Silk Protein—in Chocolate and Original varieties--is the company’s most recent addition to its plant-based drink portfolio. It is claimed to deliver the highest protein content of any currently available refrigerated, plant-based milk in the North American market, with each serving providing 130 calories and 13 grams of plant protein with all nine essential amino acids, as well as 3 grams of fiber and 50% less sugar than regular dairy milk while containing no artificial sweeteners. The drink is also a source of calcium and vitamin D to support bone health. It is currently making its debut in select markets with full nationwide distribution slated for early 2026.

Silk Protein fills a gap for a complete plant protein for vegans and dairy avoiders on weight loss medications. 

“GLP-1 use is only expected to rise in 2026 given the number of Americans who meet criteria for the drug combined with softening in key barriers to access,” said Evans. “In the context of consumer obsession with health and nutrition tracking, the demand for protein-rich, nutrient-dense offerings--including foods and drinks designed specifically for those taking a GLP-1--will likely only continue to grow this year.”

This space presents an excellent opportunity for ready-to-drink (RTD) coffee-milk protein beverages. People on these medications still want their morning java. The inherent caffeine in coffee is also a necessary pick-me-up for those feeling sluggish from the medications. 

The global RTD coffee beverage industry was valued at $33.0 billion in 2022, and is projected to reach $53.5 billion by 2032, registering a compound annual growth rate of 5.0% from 2023 to 2032, according to Allied Market Research. 

The portable packaging of RTD coffee, typically in cans or bottles, caters to the need for mobility and flexibility of consumers. Further, the rise in health and wellness trends among consumers has positively impacted the category, according to Allied Market Research. Manufacturers are responding by incorporating health-focused ingredients into their products, such as antioxidants, natural sweeteners and functional ingredients, e.g., dairy proteins.

To peruse recent coffee-milk innovations, link HERE.

To learn more about “The Science and Technology of RTD Coffee with Milk,” register to attend the like-named short course at Chapman University this January. (I am one of the instructors.) This practical workshop is for entrepreneurs, processors, coffee shop and food and beverage industry professionals. Link HERE. 

Stay warm! Cheers!

Unlocking the Future of Protein Science

 

I was fortunate to attend a hosted media event at Danone’s U.S. Research & Innovation Hub in Louisville, Colo., this week. Thank you Danone! 

Danone’s passion for protein and the company’s dedication to learning more about the 20 amino acids and the powers they hold to make the human body function at its best was shared. And, it’s amazing. The work being done by Danone should make all of us in dairy very excited about the future. 

“Not all protein is created equal,” said Susan Zaripheh, chief research and innovation officer-North America. “It’s time to elevate the story.” 

If you have not noticed, Danone North America has been on a roll this year with introducing new products. One of the company’s most notable innovations, and likely the motivator behind this week’s event, is Oikos Fusion, a nutrient-dense cultured dairy beverage for consumers prioritizing health-conscious choices, in particular, those on GLP-1 weight loss medications.

This first-of-its-kind drink features a patented blend of nutrients—whey, leucine and vitamins—designed to help build and retain muscle mass during weight loss. One compact 7-ounce bottle delivers 23 grams of complete protein, 5 grams of prebiotic fiber, and important vitamins, including D, B3 and B12. The lactose-free, 0 grams added sugar drink was formulated to have a light consistency that is both refreshing, delicious and easy to consume, even if you have no appetite. The refrigerated, 130-calorie cultured dairy drink comes in Mixed Berry, Strawberry and Vanilla flavors.

“People on a weight loss journey often eat less, so it’s crucial to focus on the nutrient density of the foods they do eat. When protein needs are not met, the body will start breaking down muscle to get the amino acids it needs. Fiber is also important considering its role in digestive health and because most American fall short on fiber intake,” explains Whitney Evans, director of nutrition and scientific affairs at Danone North America. “That’s why we created Oikos Fusion. We packed as much targeted nutrition as possible into a small, delicious and convenient bottle to help make it easier to meet key nutrition needs.”

It took almost two and a half years to develop Oikos Fusion. The product was made possible thanks to Danone’s more than 125 years of expertise in Specialized Nutrition. This is sector of the business that is very small in North America, but quite large in Europe and Asia. (I honestly never knew Danone played in this space, and I have been writing about dairy for more than 30 years!)

This business focuses on products that support people of all ages with specific nutritional needs, including babies and people with health conditions, like cancer or stroke. The company’s scientists understand the power of specific amino acids, and the additional powers they hold when combined into bioactive peptides. 

“Different amino acids have different benefits,” said Katrien Van Laere, senior vice president, research and innovation, medical and nutritional science. “For example, arginine assists with wound healing.”

She explained that Danone’s research team is actively investigating how amino acids behave in the body. “It’s not just what you eat, but also when you eat it,” she said.    

Takoua Debeche, chief research and innovation officer, said, “Muscle is our longevity organ.” 

Muscle enables us to breathe, to stand up straight, to chew food. We need to continuously feed the body with proteins, because unlike fat, the human body does not store protein. So when the body needs more protein to function, it is taken from muscle, explained Ardy van Helvoort, senior director, research and innovation, nutritional physiology and functional nutrients. 

He said that every three months, the muscle in the body is completely turned over. But dietary amino acids and proteins are not just about building muscle. The body is composed of more than 10,000 forms of protein, all with different functions. These are made by the 20 amino acids in different arrangements. 

“Only 40% of the protein in our body is in muscle,” said Helvoort, senior director, research and innovation, nutritional physiology and functional nutrients. “Enzymes are protein. Insulin is protein. The blood is full of protein. [Dietary] amino acids are important building blocks for all sorts of systems in our body.” 

Debeche added, “We need protein for whole body health.”

Going forward, the company will have more innovations like Oikos Fusion for the general population. It’s all about “functional stacking,” or packing in as many nutrients into an easy-to-consume food or beverage.

“The future of fitness is through dairy,” said Evans. “The healthy choice is becoming an easier choice.”

This supports Danone’s mission of bringing health through food to as many people as possible. 

Evans explained that the company is active with exploring how artificial intelligence will accelerate research on what specific amino acids and peptides do in the body. 

“We are watching [years and years] of research come to life,” Evans said. “Protein science is shaking up the future of nutrition.” 

Cheese and Milk Identified as Foods to Eat in 2026

 

Nutrition policy expert Marion Nestle and professor at NYU has three decades of experience in the public and private spheres. Her new book—What to Eat Now: The Indispensable Guide to Good Food, How to Find It, and Why it Matters—reinforces dairy’s positive image in the world of food and nutrition. 

In an aisle-by-aisle guide, Nestle takes readers through the American supermarket. She establishes the basics of good nutrition, food safety, and ethical and sustainable eating. Dairy foods are part of her lesson plan. 

Nestle recommends what she calls a “triple duty” diet aimed at preventing hunger, obesity and climate change. “Eat real food, processed as little as possible, with a big emphasis on plants,” she says. And when she says plants, she means plants, e.g., whole fruits, vegetables, nuts, seeds, grains, etc.

In numerous interviews published this week, she described her dairy diet. It is:

Breakfast: A couple cups of weak coffee with milk and no sugar. Then oatmeal or unsweetened Shredded Wheat with a little brown sugar—much less than in presweetened cereals—and seasonal fresh fruit. 

Lunch: These meals are “totally irregular.” Sometimes a salad, sometimes whatever is on hand at home, including vegetables and fruits from her own terrace garden, along with cheese, peanuts and bread.

Dinner: Equally flexible, and it sounds a little like lunch. “I just don’t eat that much. But I do really like salads. I can have salads twice a day. If I’m at home, I might have an egg. I might have crackers and cheese with that. I kind of like making meals based on what I have available.”

Take note of her consumption of milk and cheese. This is a major win for dairy, as her book is selling and being read by Americans. 

Indeed, dairy is winning with consumers. The national checkoff is helping lead the charge, thanks to investments in research, marketing, partnerships and innovation. That was the message from Dairy Management Inc. (DMI) President and CEO Barbara O’Brien at the 2025 Joint Annual Meeting of the United Dairy Industry Association, the National Dairy Promotion and Research Board and the National Milk Producers Federation, which drew nearly 800 farmers and industry representatives to Arlington, Texas, earlier this week.

According to Circana retail data, dollar and unit sales are up across eight of 10 top-dairy segments and real dairy products are growing nearly 6% year over year. Across key refrigerated categories, dairy products generate seven times more sales than plant-based alternatives, which are now in decline.

Three out of four U.S. households purchased a dairy product in the past week, O’Brien said. Nearly two-thirds specifically bought milk, cheese or yogurt. 

“When it comes to dairy, consumers are looking for the real thing,” she said. “And that didn’t happen overnight. It’s the result of years of research, collaboration and consistent farmer investment.”

The meeting featured a presentation by Dr. Oral “Jug” Capps Jr., executive and regents professor at Texas A&M University, who has evaluated dairy promotion programs since 2011. His independent economic analysis showed substantial positive impacts from checkoff-funded efforts in four key areas: domestic foodservice partnerships, fluid milk innovation, whole-fat science and dairy exports.

The findings include:

• Foodservice partnerships with McDonald’s, Taco Bell and Domino’s contributed to 18.5 billion additional pounds of dairy sold at retail, providing $875.9 million cumulatively to farmers from 2009 to 2024. For every dollar invested by dairy farmers and importers, Capps’ research found the net return is $3.49.
• Fluid milk innovation from 2018 to 2024 contributed 10.4 additional pounds sold per dollar spent, totaling $121.5 million in benefit and a return of $1.68.
• Whole-fat science research from 2012 to 2024 generated 8.2 billion additional pounds sold and nearly $400 million in cumulative value for a return of $34.55.
• Dairy export promotion resulted in 43.5 additional pounds exported per dollar spent, translating to $4.6 billion in value to farmers from 2013 to 2024, returning $12.17 on the dollar.

Building Trust Through Science, Storytelling

O’Brien said a major emphasis of the past year has been building consumer trust by addressing what DMI calls “Fuels and Frictions.” These are the factors that either strengthen or challenge dairy’s reputation. Checkoff programs leaned into dairy’s “fuels” of taste, health and science-backed nutrition while addressing “frictions,” such as questions about animal care and sustainability.

“Trust builds when people understand who we are, what we stand for and how we care for our animals, land and communities,” O’Brien said. “That’s why our marketing and communication efforts meet consumers where they are, whether it’s in schools, fitness programs, food shows or even online gaming platforms.”

DMI’s checkoff-funded research continues to yield new insights that strengthen dairy’s position in the health and wellness landscape. More than 40 active studies are underway exploring dairy’s benefits for heart, gut and mental health, along with the Mayo Clinic collaboration to advance understanding of dairy’s role in cardiovascular and metabolic wellness.

Recent studies and nutrition research have shown that dairy fat behaves differently than other saturated fats because of the dairy food matrix. This is the unique way that dairy protein and calcium interacts with milkfat interact in dairy. This combination can support heart and metabolic health outcomes when dairy is part of healthy eating patterns. These findings suggest that cheese consumption is not associated with increased heart disease risk and that dairy foods at a range of fat levels can be part of a healthy diet, according to the International Dairy Foods Associations’ Messaging Guide: Full-Fat Dairy Is Back, October 2025.

Dairy innovations is on fire. O’Brien said innovation extends across the supply chain. 

“Producers are diversifying their operations and focusing on milk that meets modern market needs,” she said. “You’ve driven remarkable progress in milk composition and efficiency, and processors have followed suit, investing over $11 billion in new and expanded processing capacity. That’s transformation in motion, and checkoff-funded science helped spark it.”

Marilyn Hershey, DMI chair and Pennsylvania dairy farmer, added, “Our dairy consumption is at an all-time high, full fat is celebrated, protein is powerful and we want to keep that momentum rolling. And we need to! A few years before my parents started dairy farming, each farmer was feeding 25 people. Today, we are responsible for approximately 166 people worldwide. And that number will only grow, but the responsibility is real.”

Consumers are embracing dairy’s role in a balanced diet. As Nestle acknowledges, cheese is real food with real nutrition. It can be a meal or a snack.

“We’re witnessing the end of the ‘health versus happiness’ trade-off in the dairy aisle,” said Richard Neish, director, CI Trend Intelligence at IFF Taste. “The consumer’s desire for holistic well-being now extends beyond personal health to that of the planet. This shift toward ethical consumption means a product’s purpose and its impact on surrounding ecosystems are just as crucial as its nutritional benefits. The brands that will lead the future are those that prove a product can be a treat for the soul, precisely because it’s rooted in transparent, sustainable practices.”

IFF identifies five trends set to shape the dairy market in 2026. Together, they signal a shift from price-led decisions to more purpose-driven choices. They are: 

1. Considered Consumption is emerging as the dominant force. IFF reports rising demand for multifunctional dairy products that align with social and environmental value, with dairy’s functional and versatile positioning continuing to strengthen.
2. The report highlights rising interest in Wholistic Health, a 360-degree approach to physical and emotional wellbeing. Protein fortification and probiotics have become baseline expectations. Demand is increasing for nutrient-dense dairy formats that support satiety and help maintain muscle mass. 
3. Consumers are seeking Joyful Harmony through indulgence that does not compromise health. Cheese is singled out as a category with rising emotional appeal. This is opening opportunities for premium snacking formats, flavored profiles and playful textures.
4. Regenerative Resilience is about a shift from sustainability as damage limitation to regeneration as a proactive restoration strategy. 
5. Human + AI explores how the industry is negotiating the integration of artificial intelligence into product development. While businesses are accelerating AI-driven innovation, consumers want reassurance that craft, care and human expertise remain central. IFF argues that discreet, ethical AI use can strengthen trust rather than dilute it.

Trend for 2026: Protein Plus-One

 

Protein will remain a wellness powerhouse in 2026, according to Lu Ann Williams, global insights director at Innova Market Insights, The Netherlands. Globally, three in five consumers are actively including more protein in their diet, per the Innova Trends Survey 2026. 

Over the past year, milk and milk drinks ranked as the number-one product with protein claims that consumers said they had purchased. (Great job marketing this powerhouse nutrient!) But protein will not be enough this coming year. It’s all about protein and at least one health claim, an attribute that has experienced noteworthy growth in food and beverage launches this past year.  

Williams believes the biggest opportunity is marketing weight management with new protein-centric innovations, a claim that has increasingly started to appear this year on product introductions. While this may have been fueled from the rise in popularity of GLP-1 weight loss medications, the claim resonates with non-users as well. 

To supporting any weight management claims, many marketers will be leaning into the “plus-one” being fiber. Like protein, fiber satiates. It also supports gut health.

“Consumers increasingly see gut health as the gateway to holistic wellness, sparking demand for benefits across body and mind,” said Williams. “Consumers globally see a strong connection between gut health, weight and stress. They are increasingly turning to functional ingredients like probiotics and prebiotics to address benefits across the body and mind.” 

These are Innova Market Insights’ top-two food and beverage trends for 2026. Dairy foods owns both categories. 

This week, Midwest Yogurt Inc., a division of Lactalis USA, Minneapolis, rolled out its first line extension in the :ratio line since acquiring Generals Mills’ yogurt and cultured dairy business. 

New :ratio Pro-Fiber is a functional dairy snack that provides 20 grams of protein, 10 grams of fiber and zero grams added sugar. Formulators stacked two fiber ingredients—soluble corn fiber and chicory root fiber—into the product. The product comes in Blueberry, Lemon Meringue, Piña Colada and Vanilla flavors. 

“Protein and fiber are two of the most top-of-mind nutritional macros for consumers,” said Shea Allred, head of North America sales at Midwest Yogurt, “With :ratio Pro-Fiber able to deliver on both, we’re seeing lots of excitement from retailers.”

The Protein Plus-One trend is booming in the shelf-stable, ready-to-drink dairy protein beverage space. 

I wrote about this trend for Food Business News. You can read more HERE. 

This trend is very noticeable at Costco. Just a little more than a year ago, Failife’s Nutrition Plan and Core Power drinks were the sole ultra-filtered milk shakes sold at the club store in the ambient nutritional beverage aisle. Then Nurri entered the scene, as an exclusive to Costco. 

Today, Premier Protein also has a very strong presence. And plant-based brand Orgain now plays in this space with the introduction of Orgain Milk Protein Shake. Water is the first ingredient in this shelf-stable beverage, followed by milk protein isolate and milk protein concentrate. One 11-ounce box contains 160 calories, 3 grams of fat, 2 grams of fiber, 1 gram of sugar (no added sugars) and 30 grams of protein. The beverage is sweetened with monkfruit and stevia. 

The shakes are marketed as delivering all nine essential amino acids and naturally occurring branched chain amino acids “to help stimulate optimal muscle protein growth and to repair and rebuild muscle fibers.”  A box of 18 sells for $29.99 at Costco. 

Expect to see more dairy innovations featuring protein and fiber content claims on product labels in 2026.   

Following are the other top-eight food and beverage trends for 2026 from Innova. Williams said that “an emotional lens is shaping the trends. Formulators are designing for how people feel.”

Trend 3: Layers of Delight

“Indulgence is evolving into a multi-dimensional experience; elevating the moment and mood and combining sensory richness with wellbeing,” according to Williams. “Both familiar sensations and novel inventions win indulgent seekers.” This includes elevated flavors and textures and products that provide permission to indulgence.

Trend 4: Beverage with Purpose

According to Innova’s consumer research, beverages are leading innovation in wellness, as consumers are increasingly favoring products for hydration, convenience and functional boosts. The global food and beverage market has seen a +18% CAGR growth in new launches with hydration claims, and dairy-based products are being perceived as healthy snacks. This trend highlights the role of beverages in delivering health benefits to consumers.

Trend 5: Authentic Plant-based

This trend reflects the evolving perception that consumers have toward plant-based foods. When selecting from protein options, 40% of global consumers point to “natural or minimally processed” as a key consideration. Consumers are embracing natural plant proteins for their added benefits, underscoring how plant-based is shifting from imitation to nutrition.

Trend 6: Made for Moments

Occasion-based innovation—think products for specific dayparts, seasons and life stages—is expanding through diverse formats in snacks, fresh meals and single-serve offerings. 

Trend 7: Worth Every Bite

“With economic pressures rising, affordability and accessibility are becoming key drivers of loyalty and choice,” said Williams. “Shoppers prefer simple, straightforward foods and are prioritizing foods that feel familiar and safe. Private label continues to be a strong solution.”  

Trend 8: Mind Balance

According to consumers, stress is the top mental health area that they seek to improve. As a result, consumers are turning to natural food and beverage solutions for energy, brain health and stress relief. Comfort foods and drinks also help ease stress and rekindle joy. 

Trend 9: Crafting Tradition

“Food heritage is driving choice by offering comfort, identity and authenticity in uncertain times,” said Williams. 

Trend 10: Justified Choices

Sustainability remains a tiebreaker. It wins when it feels tangible, transparent and truthful. “Consumers are more acceptable of premium prices for sustainable products when brands demonstrate support for local farmers and communities, environmental protection, sustainable packaging and improved product quality or taste,” said Williams.

 

Dairy complements all 10 trends. This is the era of dairy. Get busy in this space. 

The 2025 IDF World Dairy Summit: News from Chile

 

PICTURED: Gilles Froment, president of the International Dairy Federation (IDF), and senior vice president of government and industry relations at Lactalis Canada.

NOTE: The website builder for BerryonDairy.com was down the past 48 hours. To view details of the featured product from Oct. 23, 2025, please link HERE. 

“Nourishing a Sustainable World” was the theme of the 2025 World Dairy Summit, which was held this week in Santiago, Chile. Organized by the International Dairy Federation (IDF), the summit brought together farmers, processors, suppliers, academia and organizations from the global dairy industry to explore new pathways for innovation and sustainability. In all, 48 countries were represented at this annual event, which will next take place Nov. 15-20, 2026, in Auckland, New Zealand. (Mark your calendars!)

The program had many great takeaways. What was really impressive was the dairy departments in the Chilean supermarkets. These people know how to keep dairy relevant with innovation!

Chile is home to around 6,000 dairy farmers, who annually produce a total of about 2.2 billion liters of milk from about 500,000 dairy cows. And, on a side note, Chile also boasts the largest robotic dairy farm globally, with 5,800 cows milked by 90 robots.

The 20 million consumers who live in Chile love their dairy. And the industry is responding with constant innovation. This past week you saw a number of recent entries to the Chilean marketplace. This coming week, more will be featured as a Daily Dose of Dairy.

The biggest takeaway from the event was that “dairy is booming” across the world. The challenge, however, is that supply does not, and will continue to not meet demand unless changes are made, according to Gilles Froment, president of IDF and senior vice president of government and industry relations at Lactalis Canada.

“We are operating in deficit territory,” he said. 

Claudio RodrÍguez-Huaco, a member of the board of directors of Grupo Gloria, which is headquartered in Peru and has a presence across Latin America with an extensive range of Grupo Gloria branded dairy foods, said, “We need to modernize every link in our supply chain in Latin America in order to ensure nutritious dairy products are available to all.

“There’s a huge opportunity to innovate,” he said. “We need to continue to have an emotional connection with our consumers.” 

Technologies to improve yield are critical to move forward. This includes advancements in genetics. 

“We are using natural variation in the population to select and breed from the best. We help farmers do more with less,” said Matt McCready, CEO, Semex. “Genetics are one of the lowest input costs on farms, and it’s a cost farmers already incur. We are breeding for immunity and disease resistance, as well as for cows to be more tolerant of heat [as the planet warms up.] 

Antonia Wanner, chief sustainability officer at Nestlé, said, “ We are helping farmers [around the world] become more resilient. Our ambition is to advance regional food systems at scale. 

“Dairy is part of our portfolio,” Wanner added. “It is not replaceable.”

Dr. Federico Harte, professor of food science at Pennsylvania State University shared highlights from the many research projects taking place in academia that focus on making more from milk. This includes everything from isolating and purifying milk bioactives to advance human nutrition to converting side streams and milk macronutrients into functional ingredients.  

Here are five trends fueling dairy innovation in Chile.

1. Lactose Free. Almost everything new to the marketplace includes the lactase enzyme to render the product lactose free. This keeps lactose-sensitive Chileans consuming dairy and not wandering over to the alternative department, which by the way, is very, very small compared to the real deal.  

2. A2 Milk. As Chilean farmers convert to A2 herds, brands are starting to build their A2 dairy offerings. 

3. Dairy Drinks. Dairy drinks, including those based on liquid whey, are gaining traction in Chile and Brazil, especially among younger consumers. This is proving to be a favorable outlet for the whey side stream from cheese and Greek yogurt production. It’s more economical than drying whey for use as an ingredient in Latin America. 

4. Made in Chile. Touting the fact that dairy products are made with 100% Chilean milk is everywhere. It’s the country’s take on terroir in dairy. It’s very common with yogurt and shelf-stable fluid milk, and gaining traction in cheese, as the country tries to grow its cheesemaking industry. (Currently most aged cheeses in Chile are imported, with many from the U.S.)

5. Functional Nutrition. Chileans are on-trend with functional nutrition. Protein, probiotics and prebiotics are in everything, including ice cream. There are yogurts with magnesium for muscle function and relaxation. 

This shelf-stable beverage from Colun is described as an on-the-go breakfast beverage. It is milk fortified with milk proteins and oats for heart health, satiety and fiber, as well as galactooligosaccharides, which are prebiotic fibers derived from milk. 

Added lactase breaks down the lactose in the milk, contributing some sweetness, which is further enhanced through the addition of stevia and sucralose. The beverage is also fortified with vitamins A, D and E. It comes in chocolate and white, with a 330-milliliter drink box containing 90 calories, 5.5 grams of protein, 2.5 grams of fat, 4 grams of fiber and 10 grams of total sugar.