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.