The Dairy Processor List. Edition 1: Food safety, colors, sugars, clean labels in schools and reformulations for retail.

 

The Dairy Processor List will be a recurring Friday blog topic as we try to navigate the chaos taking place in Washington, DC. It will highlight the good, the bad and the ugly. Welcome to the first edition.

 
1. Food Safety. The industry needs to ensure consumers that the products it manufactures are safe, and will continue to be safe. Headlines like the following—"FDA Suspends Milk Quality Testing Program for Job Cuts” and “Is Your Milk Still Safe? FDA Puts Dairy Testing on Hold.”--are provoking unease and it’s paramount that processors communicate their food safety programs. 

On Thursday, April 24, 2025, Roberta Wagner, senior vice president of regulatory and scientific affairs at the International Dairy Foods Association (IDFA), issued the following statement clarifying a pause in the U.S. Food and Drug Administration’s (FDA) lab proficiency testing program.

“The suspension of FDA’s Grade ‘A’ proficiency testing program does not reduce the types or frequency of milk quality tests for Grade ‘A’ milk or finished dairy products as it makes its way from farms to stores across the country. All Grade ‘A’ milk continues to be subject to stringent testing and oversight throughout the supply chain—on the farm, before transportation and multiple times at processing facilities—by both state and federal regulators, as outlined in the Pasteurized Milk Ordinance. Milk and dairy product safety remains a top priority in the United States, and consumers can continue to trust that the dairy products they purchase at retail are safe to consume. The FDA is actively evaluating alternative approaches for its annual evaluation of laboratories that test required Grade A milk samples, which is the purpose of proficiency testing and evaluation programs. FDA will keep all participating laboratories informed as new information becomes available.”

The paused program was a proficiency check for laboratories, not a test of the milk or dairy products themselves. It served as an internal evaluation tool to ensure FDA-affiliated labs could accurately analyze milk samples. Many of these labs are also evaluated by third-party programs to ensure proficiency. Under the proficiency program, labs are asked to test milk samples spiked by FDA with microbiological, animal drug and chemical contaminants. The labs are evaluated on whether their results concur with those of FDA reference labs for each sample. FDA spikes the samples, analyzes them and then allocates them into appropriate shipping containers and sends them to labs for analysis. The results need to match closely the results of FDA plus or minus a small percentage. FDA has stated they are committed to finding alternative methods to maintain the lab performance monitoring and will share those alternatives when identified.

2. Colors. I don’t want to say I told you so, but for years I’ve been encouraging processors to clean up their labels and eliminate artificial additives, with colors being the biggest one. 

The FDA, which is part of the U.S. Department of Health and Human Services, intends to phase out all petroleum-based synthetic dyes from the nation’s food supply and plans to work with food and beverage companies to do so., according to Robert F. Kennedy Jr., secretary of HHS, in an April 22 news conference. The FDA is fast-tracking the review of calcium phosphate, Galdieria extract blue, gardenia blue and butterfly pea flower extract as new alternatives for color.

My colleague Jeff Gelski at Food Business News wrote a comprehensive synopsis HERE.

3. Sugars. After eliminating dyes, I’ve been encouraging processors to reduce added sugars for years. And kudos to the many of you who have already done so. During that same news conference, RFK Jr. called sugar a “poison” that was giving America a “diabetes crisis.” Read more about what he said and how the Sugar Association responded HERE.

3. Clean Labels in Schools. IDFA has been busy. The same day as RFK Jr. demonized synthetic colors, added sugars and food additives, in general, IDFA announced the “Healthy Dairy in Schools Commitment.” This is a voluntary, proactive pledge to eliminate the use of certified artificial colors in milk, cheese and yogurt products sold to K-12 schools for the National School Lunch and Breakfast Programs by the start of the 2026 to 2027 school year, or July 2026. 

The goal of the Commitment is to eliminate the use of Red 3, Red 40, Green 3, Blue 1, Blue 2, Yellow 5 and Yellow 6 in any milk, cheese, and/or yogurt products sold to K-12 schools for reimbursable school meals. Today, the vast majority of dairy products sold to schools do not contain any certified artificial colors, as most dairy processors have chosen not to use or decided to remove or replace these ingredients in the past. Moving forward, all companies supporting the Healthy Dairy in Schools Commitment have pledged to discontinue products containing certified artificial colors or to reformulate products with natural ingredients, joining the majority of companies that will continue making products for schools without certified artificial colors. At the same time, dairy companies will continue to reduce added sugar and work with school nutrition professionals, parents and students to educate them about the benefits of milk, cheese and yogurt in healthy diets.

“Dairy products in school meals including milk, cheese and yogurt play a critical role in meeting child nutrition requirements by providing 13 essential nutrients students need for healthy growth and development,” said Michael Dykes, president and CEO, IDFA. “Milk is the top source of calcium, potassium, phosphorus and vitamin D in kids ages 2 to 18. Cheese provides a high-quality source of protein, calcium, phosphorous and vitamin A. Yogurt is a nutrient-dense food that is a good source of protein, calcium, riboflavin, vitamin B12 and phosphorous that may reduce the risk of type-2 diabetes. The Healthy Dairy in Schools Commitment further demonstrates our industry’s longstanding promise to provide healthy, nutritious dairy options to school kids everywhere.”

Five states--Arizona, California, Utah, Virginia and West Virginia--have already passed laws banning the use of synthetic colors in foods sold to schools, and others are likely to follow suit, signifying a new attitude by states to go beyond federal regulators. 

5. Reformulations for Retail. The Healthy Dairy in Schools Commitment does not apply to foods that fall outside of reimbursable school meals. Don’t let that stop you, or let it stop you from reformulating all synthetic colors out of all the products you manufacture, for schools, for foodservice and for retail. 

Snacking Shows No Signs of Slowing. It’s Time to Differentiate in the Protein Space with Strong Messaging.

 

Will consumers’ appetite for protein eventually get satiated? It will. But when, nobody knows, so for now, Go Dairy, Go! 

Before it gets satiated, it should get differentiated. It is paramount processors emphasize the power of dairy proteins. A great place to start doing this is with dairy snacks. (And by the way, almost all dairy foods can be marketed as snacks. The exceptions are butter and creamer, and I’m sure some TikToker can make that happen.)   

“Snack Unwrap: The Insatiable Craving for Growth,” is a recent research report from Circana. It explains how health goals, economic pressures and evolving lifestyles are reshaping U.S. snacking habits. The report emphasizes the essential role of innovation in fostering growth within the fast-paced and highly competitive snacking industry. 

 

 

“Snacking continues to play a vital role in consumers’ lives, meeting needs ranging from quick hunger fixes to indulgent cravings and wellness goals,” said Sally Lyons Wyatt, global executive vice president and chief industry advisor for Circana. “While snacks have driven dollar sales growth for years, unit sales tell a more nuanced story, with declines in 2022 and 2023, a softened decline in 2024, and a renewed dip as 2025 begins. This underscores how consumer snacking habits are evolving. Brands have a significant opportunity to adapt by leveraging health trends, personalization and innovation to align with these shifting preferences and expectations.” 

Key insights include:

• Snacking Frequency Remains High: Despite economic uncertainties, snacking remains an integral part of daily life for U.S. consumers. Nearly half of Americans (48.8%) snack three or more times a day, a 2.7% increase year-over-year, with younger demographics (ages 18 to 44 years) leading the charge.
• Healthier Options on the Rise: Consumers are increasingly seeking snacks that align with their dietary and wellness goals. Approximately 64.1% actively look for snacks perceived as “good for them,” marking a significant 7.4% increase since 2020. Categories like yogurt, natural cheese and high-protein options are experiencing robust growth due to their nutritional appeal.
• Macroeconomic Influences Drive Value-Oriented Choices: Rising concerns about inflation and cost have led to more strategic purchasing practices. Consumers are still turning to multipack and variety options. In addition, sales growth of private-label snacks is outpacing branded products in several core categories.
• Innovation Fuels Consumer Demand: From functional snacks with health benefits to indulgent treats with nostalgic twists, brands are successfully appealing to diverse consumption needs. Viral flavor profiles such as ube, peri peri, and matcha are fostering curiosity, while collaborations between brands are creating buzz-worthy products.
• Emerging Channels and Trends: Online sales of snacks continue to climb, with nearly 50% of consumers stating they are purchasing snacks online in 2024. Convenience, flexible delivery options and price-surfing behaviors have all contributed to the growing prominence of e-commerce in the snacking sector.

“Snacking has evolved beyond simply satisfying hunger; it has become less about impulse and more of a reflection of personal values, priorities and lifestyle choices,” said Lyons Wyatt. “From the rise of health-forward products to the experimental exploration of bold flavors, brands must adapt quickly to meet consumer needs and keep pace with shifting trends.”

(Click on infographic to enlarge.)

According to research from 84.51, the retail data science, insights and media company helping Kroger and its partners create customer-centric shopper journeys, shoppers are increasingly prioritizing healthier food choices, yet they still face several challenges in balancing nutrition with value. This shift in consumer behavior is creating valuable opportunities for brands to connect with health-conscious shoppers in meaningful ways.

Key insights include:

• There are Challenges. Forty-one percent of shoppers describe their current eating habits as healthy, but many are still struggling with challenges such as cravings for unhealthy foods (69%), the cost of healthy foods (49%) and time (45%), all of which can make sticking to a healthy eating plan difficult.
• Focusing on Snacks. Despite these barriers, consumers are adapting their shopping habits to meet their health goals. Nearly half of shoppers are focusing on healthier snacking, with many planning to eat more fruits and vegetables (66%), limit processed foods (51%) and pay more attention to food labels (28%).
• They Want the Scoop. Fifty-seven percent of shoppers want to receive nutrition information while shopping, presenting an opportunity for brands to engage customers with informative content that helps guide their purchasing decisions.

The tariff insanity suggests that American may have a lot more dairy proteins to consume. It’s time to innovate with dairy proteins and market their ability to make the body stronger and more resilient. 

Dairy snacks—healthful and indulgent options--present an excellent opportunity to communicate the benefits of the branched-chain amino acids in dairy proteins and how they assist with muscle building. It’s very common in Europe to see refrigerated dairy desserts, such as mousse and pudding, enriched with protein. Happy Spring!

 

Move over Hot Honey and Salty Caramel. Dubai Chocolate is the “IT” flavor for the year.

 

(A view from Burj Khalifa in Dubai.)

Dubai chocolate is a confection consisting of a chocolate bar filled with a blend of knafeh and pistachios. Pistachios most of us know, but knafeh may be new to those outside of Arab counties. Knafeh is a traditional Arab dessert consisting of pastry dough layered with semi-soft salty cheese that is soaked in a sweet-tasting syrup.
The Dubai chocolate bar was first created by Fix Dessert Chocolatier in Dubai and branded as Can’t Get Knafeh of It. The product was popularized on social media in 2024. Now it’s showing up as a flavor in other foods, with dairy poised to be a leader. 

 

Here are some key reasons and interesting facts: 

Unprecedented cocoa prices (due to supply)—and pending tariffs (due to insanity)—are making chocolate a challenging food ingredient. When it can be avoided, limited or even simulated, that’s a win for a company’s bottom line. Dubai chocolate can do that.  

Pistachios are a very political nut! They are native to the Middle East and Asia. Until the 1970s, the United States imported most of its pistachios from Iran, the still-global leader in pistachio production. While pistachio trees have long been grown in California, mass domestic production only started to take off after a ban on Iranian pistachios was enforced in 1979 due to the Iran hostage crisis. Now the U.S. grows its own pistachios. In fact, it’s the second largest producer of pistachios in the world. No tariffs here. (Such foresight!) 

Americans more than half-a-century old probably remember shelled pistachios as being red. Imported pistachios were dyed red—with, you guessed, now-outlawed artificial color—to hide imperfections, as the pistachios from abroad often appeared splotchy due to local harvesting methods.

Pistachios add texture, flavor and color (inherent green) to foods. Innovating with texture is hot right now.

You know what else is hot right now? It’s protein. Fifty pistachios (about 1-ounce) contain 6 grams of protein, 3 grams of fiber and 13 grams of healthful fats. They are packed with vitamins, minerals and phytonutrients. Expect them to soon be called a superfood. 

Pistachios are known as the “happy nut” in China because they appear to be smiling. They are a symbol of health and happiness. We can all use a little joy these days. 

Pistachio pudding has roots in Middle Eastern cuisine. Packaged pistachio pudding became popular in the mid-1900s. It’s a great dessert flavor and goes very well with dairy. 

Pistachio also pairs very well with other flavors, welcoming the opportunity for innovative mashups. Chocolate is the obvious. Berries and citrus help balance the nuttiness. Honey and caramel provide sweetness and depth, while a sprinkle of sea salt amplifies flavor.

 

National frozen dessert brand 16 Handles is rolling out Dubai Chocolate Frozen Yogurt this coming week. The new flavor provides permission to indulge. It is a creamy pistachio-rich base with crushed milk chocolate bites and a hint of cocoa. By turning the original chocolate bar inside out, each spoonful bursts with artisan green filling as the chocolate pieces melt in the mouth.

The launch comes on the heels of several other international-inspired flavor launches in 2025, including the world’s first Kulfi frozen yogurt in January. The ingredients included all-natural mango, pistachio, saffron, cardamom and rosewater. In March, 16 Handles debuted Mango Lassi, a new flavor based off the popular Indian yogurt-based tangy drink. 

Dairy Holland is introducing Amanti Cheese with real Figs. The company says it’s the perfect blend of sweet and savory, as the natural sweetness of sun-ripened figs complements the rich, creamy cheese.

I was fortunate to attend GulfFood in 2024 and had the opportunity to visit numerous grocery stores in Dubai. There’s a lot of opportunity to explore the flavors of this region, as they complement dairy very well. 

With fluid milk making a comeback, and yogurt sales skyrocketing, how about thinking beyond chocolate, strawberry and vanilla? Dubai chocolate may be the new salty caramel. Try it out in milk, creamer, yogurt and more. 

Lifeway Foods has a new Pistachio Rose Vanilla single-serve drinkable yogurt. It’s delish! You know what other popular Dubai-centric flavors taste great in dairy? It’s dates, cardamon and saffron.
I look forward to tasting your flavor innovation.
 

Highlights from IDFA’s Ice Cream & Cultured Innovation Conference

 

It was so amazing to kick off IDFA’s Ice Cream & Cultured Innovation Conference this week in Fort Lauderdale. With more than 260 industry professionals in attendance, and an information-packed agenda, this year’s conference was a huge success. Hopefully everyone made it home safe after many travel disruptions. My “direct” flight home to Chicago took more than 12 hours and included a stop in Milwaukee to refuel. 

In case you missed it, retail dairy volume sales were up in every category in 2024, according to Circana. 

What’s driving this growth? It’s innovation. And the conference was packed with innovation ideas, everything from boosting the fiber content of yogurt to positioning ice cream as a mood enhancer. 

Package is key, too. Pints are a powerful package size in the world of ice cream. By definition, pints hold 16 fluid ounces of product; however, for economics, some “pint” packs contain a little less.

Regardless of how much is inside, pints cost more--often a lot more—on a per-ounce-base than larger-sized ice cream containers. In fact, numerous artisan, hand-crafted brands command more than $10 per pint at retail. Such smaller-sized containers, though more expensive, invite consumers to try something new. There’s less product, and thus less risk of waste in case you don’t like it.

Here are 10 key take-aways from the conference. These are in reference to ice cream and cultured dairy.

1. SUGAR: Decrease, eliminate and go LACTOSE FREE.

2. Promote PROTEIN content.

3. Talk up CLEAN LABEL, MINIMAL PROCESSING and NUTRIENT DENSITY.

4. Speak to WOMEN’S HEALTH and WELLNESS.

5. Focus on GUT and IMMUNE HEALTH benefits.

6. NEWSTALGIA: Nostalgic with a timely twist.

7. SWICY: Turn up the heat with some sweet.

8. PLAY WITH TEXTURE: Crunch, crisp, chew, ooze, wiggle, and more.

9. Satisfy CHOCOLATE cravings with bits and pieces.

10. Make them go “WOWZA” with a mashup. Provide FLAVOR ADVENTURE.

And when doing this, make sure you know your target consumer and you give them what they want. According to recent consumer survey of more than 2,000 U.S. consumers conducted by Menu Matters at the end of 2024, consumers want something new. 

The survey showed that one in five consumers say there are too many versions of the same product on the store shelf. Fifty-five percent said that ‘new’ food experiences should feature new or unique ingredients or flavors. The consumer need here is for new sensory experiences. 

They want new ways to value. 

• 73%: Knowing where ingredients come from increases the value of a product
• 57%: Prioritize price as value, but 43% do not. Value is not always about price
• 55%: Prioritize quality
• 34%: Healthy
• 30%: Convenience 
• 30%: Uniqueness 

They want to escape the chaos of the world we live in. 

• 70%: Use foods and beverages as a form of escape.
• 33%: Ice cream can be selfcare 
• 37%: Look for new ways to live boldly. They always or regularly look for foods, flavors and ingredients from a place they’ve visited once they’re back home. The 10 busiest travel days in TSA history took place in 2024.

New is not Chocolate, Strawberry and Vanilla. If you are introducing a new product line, get a little more creative. Dubai Chocolate is the perfect example. Aldi in the U.K. is making it available in ice cream form. 

Inspired by the Dubai Chocolate Bar, which has gained hundreds of millions of views on TikTok and nearly 6.5 million Google searches in the past month, the ice cream blends rich chocolate with nutty pistachio in a crunchy, wafer-like texture.

There was a Dubai Chocolate ice cream innovation in the annual Innovative Ice Cream Flavors and Products competition held at the conference, and it was a winner! There were so many amazing concepts, and attendees got to taste them all, everything from classic flavors, such as brownie, coffee and mint, coupled with a newstaligic twist, to global flavors such as Yemeni Spiced Mocha and Thai Mango Sticky Rice, and spicy options like Blazing Mango Vanilla and Sweet Heat Peach.

“Every year, we are amazed by the creativity and quality of the flavors and products submitted to this contest. It’s inspiring to see the industry constantly pushing the boundaries of what’s possible for frozen treats,” said Roberta Wagner, IDFA senior vice president of regulatory and scientific affairs. “This year, we were especially excited by the diverse range of ice cream flavors and novelties. The competition truly highlighted the potential for flavor innovation, with entries ranging from timeless classics like vanilla and cherry to bold new combinations that were sweet, salty and even spicy! We look forward to seeing this industry continue to innovate and thrive.”

The competitions attracted 47 entries, allowing attendees to get a taste of the latest flavor innovations and providing a platform for entrants to feature their most exciting new products.

This year’s awardees of the Innovative Flavor and Product contests are:

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

1st Place: Lavender Lemon Butter Cookie | Kent Precision Foods Group

2nd Place: Tipsy Peach | Hershey Ice Cream

3rd Place: Paloma Paradise | Baskin-Robins

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

1st Place: Brownie Batter Cookie Dough | Hudsonville Ice Cream

2nd Place: Brownie Batter Ice Cream Sandwich | Hershey Ice Cream

3rd Place: Rainbow Sherbert Bar | Baskin-Robbins

Most Innovative Prototype Ice Cream Flavor (not yet in the market)

1st Place: Dubai Bar Bliss | IRCA Group

2nd Place: Lemonstachio Chocolate Chunk Cannoli | Publix Super Markets

3rd Place: Trolli Sour Blast | Baskin-Robins

Congrats! 

Offering Lactose Free Options Drives Sales, Grows Consumption

 

The global lactose-free dairy market was valued at $11.5 billion in 2021, according to a report published by Allied Market Research. The market is estimated to generate $24.4 billion by 2031, representing a compound annual growth rate of 8.0% from 2022 to 2031. 

Here’s what you need to know. Many consumers with lactose sensitivities strayed from real dairy foods because of the lactose content. Now, in their quest for nutrient-dense, minimally processed foods, they are coming back to the category because dairy processors have decided to either eliminate or break down that lactose in finished products in order to make the products more tummy friendly.

And it’s working. Even better, it’s working in fluid milk. Value-added fluid milk is driving volume sales. In fact, 2024 ended with volume milk retail sales posting growth (less than a percent) for the first time in a long time in a year of pandemic-free shopping, according to Circana data. Lactose-free milk is the leading form of value-added options driving this growth, followed by organic and grass fed. 

Note how today’s blog sponsor, Dutch Farms, calls out that its lactose-free milk is “real milk without the discomfort.” Shoppers want to better understand the foods they are buying and may require such explanations, especially with consumer demand for lactose-free dairy products predicted to grow rapidly over the next five years. 

Some of that growth will be coming from outside the supermarket. In early 2024, the U.S. Department of Agriculture (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.

 

Dairy checkoff initiatives in 2024 successfully increased milk consumption in schools by offering lactose-free options. The National Dairy Council (NDC) and American Dairy Association Mideast worked with Cincinnati Public Schools (CPS) to offer the country’s first single-serve lactose-free chocolate milk program. When compared to the rest of the district, the pilot schools experienced a 16% increase in milk consumption. 

The hugely successful pilot project has now been adopted district-wide, improving nutrition, boosting school lunch participation and reducing food waste. The Cincinnati model points to a promising path for milk in schools, as student bodies become more diverse and millions of children rely on school meals as their main nutrition source for the day.

“These are kids who may not be able to go home to a refrigerator full of food, and so it's our job to make sure that we are providing them with the most healthy and nutritious meals possible when they’re here with us at school,” said Jessica Shelly, director of student dining services for CPS. “Part of that is making sure they have all the nutrients and protein they need, and we know that milk plays a large role in that.”  

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.

The other option is to use ultrafiltration to remove the lactose all together. This involves investment in filtration technology, whereas using lactase is the simple addition of an ingredient and some time for the enzyme to do its job. 

In case you missed it, the 2025 Dietary Guidelines Advisory Committee (DGAC) issued its final scientific report at the end of 2024. The DGAC advised the U.S. Departments of Health and Human Services (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.

Offering lactose-free options makes this recommendation easier to follow for those with lactose sensitivities.

“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. 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.”

Those scientific studies that Wagner referred to show a relationship between dairy foods at varied fat levels and a reduced risk of cardiovascular disease (CVD), not an increase in risk. A 2016 systematic review, partially funded by NDC, found either a neutral or favorable association between dairy consumption and cardiovascular-related outcomes. The researchers emphasized that the recommendation to focus on low-fat in place of high-fat dairy is currently not evidence-based, and further research is needed to specifically address this key research gap.

Much of this has to do with dairy matrix, something researchers are still learning about. Scientists are starting to better understand that nutrients, when present in whole, minimally processed foods, interact with each other, impacting digestion and absorption. In the dairy industry, this is now called the dairy matrix effect, and it’s all about bioactives, which are small molecular compounds that have only recently been discovered. 

Basically, these components work together and are greater than the sum of their parts. Milk is more than a collection of isolated nutrients, rather milk is a complex matrix that truly is a powerhouse. Make it easier for consumers to reap the benefits of this matrix by going lactose free. 

Rethinking Innovation Priorities

 

With all the food industry chaos taking place in Washington, D.C., here’s something you may have missed that is happening in West Virginia. Lawmakers there are moving forward with House Bill 2354. This bipartisan legislation amends the State Code regarding adulterated foods and drugs, banning specific food additives and dyes in food products sold in the state. Among the banned substances are Red Dye No. 3, Yellow Dye No. 5, Butylated Hydroxyanisole (BHA), Propylparaben, Red Dye No. 40, Yellow Dye No. 6, Blue Dye No. 1, Blue Dye No. 2, and Green Dye No. 3. West Virginia is banning ALL artificial food colors.  

The bill passed the House on February 28, 2025, with a 93-5 vote and was introduced to the Senate. Last week, the Senate amended the bill, and now it must return to the House for a vote to concur with the changes. (They are nominal.) If the House passes the amended legislation, it will go to the Governor’s desk to be signed into law. If enacted, the legislation would ban food products containing the colors in school nutrition programs beginning on Aug. 1, 2025, and then extend to ALL food sold statewide on Jan. 1, 2028. 

To the best of my knowledge, this is the first ban of artificial food colors for all food sold in a state. This is a HUGE deal. 

On a national level, the FDA issued the order to revoke authorization for the use of FD&C Red No. 3 on January 15, 2025. Food and supplement manufacturers that use the dye have until January 15, 2027, to reformulate their products.

This movement will likely continue, state by state. It’s time now to get fake color out of food and beverage. 

The Research Chefs Association’s (RCA) Annual Conference and Culinology Expo took place this week in St. Louis. The conference ended on Friday afternoon with a closing keynote session featuring Mike Kostyo, vice president of Menu Matters. He provided insights from a recent consumer survey of more than 2,000 U.S. consumers conducted by Menu Matters at the end of 2024, after the election that is causing all the disruption in D.C. and jeopardizing the safety, cost and availability of nutrition to Americans. 

“You’ve seen plenty of lists filled with specific foods, flavors and ingredients that are trending for the year ahead, but what do they mean,” asked Kostyo. “Are they relevant to your business? Will putting them into a product or menu item lead to success?”

He cited the current overkill with “hot honey” everything. He explained how insights from the Menu Matters survey can assist food formulators with innovating in response to trends. 

Specific foods, flavors and ingredients are only a part of the process. Speaking to consumers’ need states completes the task. 

“Last year ended with a consumer need state of ‘just take care of me.’ This year the data point towards a need state of ‘give me something new,’” he said. 

Distraction from what’s going on domestically and abroad is in great need. While 39% of consumers surveyed said they were hopeful heading into 2025, 61% were not. Only 25% were optimistic. 

“Something new” is a welcome distraction. But here’s what qualifies for new. 

“One in five consumers say there are too many versions of the same product on the store shelf,” said Kostyo. Hello yogurt department!

“Fifty-five percent said that ‘new’ food experiences should feature new or unique ingredients or flavors,” he said. “The consumer need here is for new sensory experiences.” 

He provided concepts such as fidget foods, slime and crackling lattes.

The next consumer need state is “give me new ways to value.” While 57% of consumers surveyed prioritize price as value, 43% do not. 

“Value is not always about price,” said Kostyo. “Fifty five percent prioritize quality, 34% healthy, 30% convenience and 30% uniqueness.” 

A whopping 73% of consumers surveyed said that knowing where ingredients come from increases the value of a product, while 53% say innovation increases the value of the product. The unique and innovation attributes play into the next consumer need state of the desire for products to help them escape from the chaos. 

“Seventy percent of consumers said they use foods and beverages as a form of escape,” said Kostyo. “One-third of consumers said that ice cream can be selfcare.” 

He encouraged use of the word “escape” in branding and marketing. 

“Thirty-seven percent of consumers always or regularly look for foods, flavors and ingredients from a place they’ve visited once they’re back home,” said Kostyo. “They are also looking for new ways to live boldly.”

He provided a number of tips on how to go bold. Link HERE to read more on what consumers want. 

He ended with identifying that today’s consumers want to know and experience the human element of food and beverage. 

Dairy can do all this and much more! Tell your story. Make the connection. 

Five Things to Know from the 5th Annual “All Things Food Summit” at SXSW

 

"Once again, thank you Organic Valley!"

Worldwide there is this terrible paradox between hunger and obesity, according to Danielle Nierenberg, co-founder and president of Food Tank. 

“[Feeding people] is not just about filling them up, but it’s about making sure they are nourished,” she said.

1. Food Tank is the world’s fastest growing global non-profit community working towards positive transformation in how we produce and consume food. Food Tank is for farmers and producers, policy makers and government leaders, researchers and scientists, academics and journalists, and the funding and donor communities to collaborate on providing sustainable solutions for our most pressing environmental and social problems.

This week, many of these people, including myself, gathered in Austin, Texas, to finish off SXSW by building a community to improve our food system. 

“Food is more than nutrition. It’s about equality, dignity and choice,” said Nierenberg in her opening statements on March 13. “Solutions already exist to change the food system. They need more attention and support.”

That sounds easier than it is, as it requires participation from everyone up and down the supply chain, and all around the world. The 75-plus speakers at this free event, which was open to the public by ticket only, shared their personal and professional efforts in making a change. 

Learn more about Food Tank HERE.

2. “There’s a big data gap regarding what’s in our food and what it’s doing in our body,” said Selena Ahmad, global director of the Periodic Table of Food Initiative (PTFI), and dean of food education at the American Heart Association. 

The PTFI is providing standardized tools, data and training to map food quality of the world’s edible biodiversity.  Learn more about PTFI HERE.

Ahmed explained that there are about 33,000 edible plant species around the world. We only know and use about 2,000. The role of plants in our food systems will continue to grow, evolve and improve.  

3. “There’s $382 billion worth of surplus food across our country,” said Dana Gunders, president ReFED. 

ReFED is a U.S.-based nonprofit working to catalyze the food system toward evidence-based action to stop wasting food. With a holistic view of the food system and deep expertise in the causes and impacts of food waste, key opportunities in the sector, and where capital can spark the most impact, ReFED engages food businesses, funders, innovators, policymakers and more to drive systems-level change. Learn more about ReFED HERE.

“We are seeing lots of pockets of change,” said Gunders. “The culinary world loves the topic of reducing food waste.”

IDEA: Provide consumers tips on how to prevent waste when products are nearing expiration date. For example, freeze yogurt in ice cube trays for later use in making smoothies. 

4. “The food system has to be delicious,” said Cecile Belioy, CEO of Bel Group. “We can continue to keep feeding people fat and sugar. These are empty calories.”

The focus for Bel Group is protein in the form of cheese-type products. It’s about providing consumers healthful choices, and the company has dairy and plant-based options. 

Ivan Giraud, the North America CEO for Bel Group identified the three pillars of purposeful snacking. First there’s individualized nourishment. There has to be an option for everyone’s preferences to make sure they are fueling their body. Second, portion packaging helps consumers control what they eat. It also helps cut down on food waste. And third, “make it fun for them to want to try it,” he said. “Food should bring joy.” 

5. Organic Valley now offers choice, in a premium, sustainable, traceable way. Just like Organic Valley had an impressive presence at Expo West last week, the cooperative was a star at Food Tank’s All Things Food Summit at SXSW. Attendees were greeted by a barista and given their option of Organic Valley’s dairy creamers or its new oat-based creamers. 

Organic Valley Oat Creamers are made with oats sourced directly from its U.S. organic family farms. They come in caramel, cinnamon spice, oatmeal cookie and vanilla flavors.

“We’re excited to introduce the new Organic Valley Oat Creamers because we know that many of our loyal Organic Valley milk buyers also purchase plant-based beverages, which makes it a natural evolution for our cooperative,” said Laurie Drake, vice president of marketing. “We’re always looking to raise the bar with product innovation and now our consumers have even more creamer options in a plant-based form.”

What makes the new Organic Valley Oat Creamers truly unique is how they’re made. The coop works directly with its own organic family farms and works hand in hand with its oat farmers to grow crops sustainably, ensuring every step—from crop to carton—upholds the integrity and quality that consumers trust from the brand. 

“We know consumers care about where their food comes from,” Drake said. 

It’s the future of food. 

Elevate your dairy alternative range with faba bean protein concentrate from BENEO, today’s blog sponsor. 

As consumers focus on health, sustainability and ethical choices, there’s a growing need for dairy alternatives that offer similar nutritional benefits as traditional dairy products, all while offering an enjoyable taste and texture. Furthermore, research shows that protein content is a major purchase drive for dairy-free options. Discover how faba bean protein can elevate your indulgent applications and fulfil consumers’ wishes. Link HERE.

Expo West 2025: Dairy Stole the Show

 

“Protecting where your food comes from.” Thank you Organic Valley.

It was wonderful to see so many friends at Natural Products Expo West this week. Wow, what an amazing show. The best part was that some of the aisles were wider (just not in Hall E) and all the halls opened at the same time. This helped prevent overcrowding of the North halls, which in past years, opened up one hour earlier than the main convention center. 

Attendance was also down, but this was viewed by many as a good thing. The two reasons attendance was closer to 65,000 instead of 85,000 (the record breaker in 2018), was the cost to attend for people with a “dot, dot, dot” affiliation to the natural and organics industry tripled. Further, there were many no-shows because of weather. You were missed, but gosh, it was so much nicer to be able to walk and talk in the halls without fear of being trampled on in an emergency. 

Even the Fresh Ideas Organic Marketplace tent on Tuesday seemed more manageable. And look who I was lucky enough to get a photo op with: Albert Straus, founder of Straus Family Creamery, and John Coletta, CEO, Clover Sonoma.  Straus was sampling the company’s new gluten-free Organic Super Premium Cookie Dough Ice Cream made from milk produced using sustainable, regenerative and organic dairy farming practices. The new flavor is the third Straus ice cream cookie flavor, joining Lemon Cookie and Cookies & Cream, which are also gluten-free. For gluten-free eaters who prefer a clean ingredient list and the rich flavor and creamy mouthfeel of ice cream made with traditional dairy, Straus Family Creamery offers a rare treat, as most gluten-free cookie ice creams are made with alternative milks, such as almond, oat and soy, and often include gums and fillers.

 

Thank you to Lifeway Foods for sponsoring Wednesday’s sunrise yoga. And wow, Dairy Farmers of America (DFA) really upped its game at Expo West this year. Besides having a very large booth where Milk50 was sampled, the cooperative sponsored the Community Brunch, which was free and open to all attendees and exhibitors. Dairy foods were served at both events.
Yogis were able to enjoy Lifeway Foods’ new on-the-go 8-ounce Organic Kefir. The lactose-free line comes in 10 on-trend flavors, with each bottle packed with high-quality bioavailable nutrients, including protein, calcium and 12 live and active probiotic cultures. Flavors are: Coconut Pineapple, Grapefruit Elderflower, Guava Jackfruit, Hot Honey, Matcha Latte, Passionfruit Lychee, Pink Dragon Fruit, Pistachio Rose Vanilla, Taro Ube Latte and Wild Blueberry Lavender.

And in case you missed the news on Milk50, this first-of-its-kind real dairy milk is made using an advanced ultra-filtration method. The new lactose-free, reduced-calorie milk comes in Original, Chocolate and Vanilla, with an 8-ounce containing only 50 calories with 75% less sugar than fat-free skim milk and 9 grams of protein. A serving is also an excellent source of calcium (20% Daily Value) and a good source of vitamin D (10%) and vitamin A (15%).

A big shout out to my friends at the California Milk Advisory Board and Dairy Management Inc. (DMI), which hosted a very interactive booth with sampling and storytelling. So proud of how the industry is moving forward and modernizing nutrient-dense milk. 

Now onto the nitty gritty. As I have written in the past, just because you can doesn’t mean you should. That statement applies, once again, to the plethora of new beverages making their debut. Informa Markets’ New Hope Network, the event organizers, called it the “Surging Soda Showdown.” There were way too many prebiotic sodas that are copycats of Olipop and Poppi. The same with Liquid Death, the original canned still water that often sells at events for around $8.00 for a 16-ounce can. It’s water in a can.
Other examples of “just because you can, doesn’t mean you should” include “desalinated water.” Last time I checked, bottled water was not salty. Another example is oat-free oatmeal. It’s made with chickpeas. And, at a time when the cost of eggs is at an all-time high, and does not show signs of coming down in the near future, why would you introduce dairy-free—but made with eggs—yogurt and dips?

There were many great new products to praise. One of my favorite innovations is Chad & Barney’s Sturdy Sauce (pictured above), which claims to be the world’s first high-protein pasta sauce. A half-cup serving contains 20 grams of protein from the company’s proprietary blend of hydrolyzed bovine collagen, hydrolyzed bovine bone broth and whey protein isolate. It’s delicious. The sauce comes in 17-ounce shelf-stable jars in three varieties: Garlic & Herb, Marinara and Sweet Basil. 

 

Protein products showed muscle at Expo West, and dairy was very much a part of the effort. There were a number of new beverages offering “more,” which included using dairy ingredients. Healthee offers ready-to-drink Protein Cold Brew Latte in three formulations: Bone (sea salt caramel), Joint (chocolate), and Skin, Hair & Nails (French vanilla). They include micellular casein isolate and bioactive collagen peptides. An 8-ounce can contains 70 calories and 15 grams of protein. The drinks have no added sugars and are sweetened with stevia. 

 

Asahi Beverages America debuted Refrezz, a postbiotic beverage containing compounds associated with relaxation and supporting sleep. It includes nonfat milk and is positioned as a “wellness soda.”
 

New Protein Pop is a clear, non-carbonated drink that delivers 20 grams of whey protein per 12-ounce slim can. At 90 calories per can, it is positioned as “highly satiating and helps build and maintain lean muscle.” The beverage is lactose free and contain 0 grams sugar.

Mosh finally had a booth at Expo West. The company’s co-founder—Maria Shriver—made an appearance at The State of Natural and Organic Keynote Address.  Mosh bars are “protein bars made for your brain,” according to Shriver. They are brain and body fuel and come loaded with a proprietary protein blend based on whey protein isolate, whet protein concentrate and milk protein isolate. 

These innovations speak to the “Make It With Dary” campaign from today’s blog sponsor, American Dairy Products Institute. Check it out HERE.

In addition, these products are examples of “What Women Really Want: Cracking the Code for Food & Beverages.” This was the title of the educational session sponsored by DMI. 

“Over 50% of women are dissatisfied with their current health and wellness options,” said Eve Pollet, senior vice president, foresight and discovery at DMI. “[The good news is that] we are moving from stigmas to solutions. There’s a shift in the language we are using to address women’s health.”

Norrie Wilson, global innovation and insights consultant for DMI discussed findings from numerous consumers studies on health and wellness that have been conducted on behalf of DMI. Findings include that an overwhelming majority of women believe in the importance of living a healthy lifestyle and they agree that they will take whatever means necessary to control their own health.  

“Sixty eight percent of women are looking for ‘better sleep’ benefits,” said Wilson. “The majority (58%) are seeking weight management solutions. They are looking to mover from the mindset of deprivation to one of balance when it comes to eating.”

This is fueling many dairy innovations centered around protein, including high-protein sweet treats in single-serve packaging. The newest Mosh flavor--Raspberry White Chocolate Crunch--is just that!

“Whey protein is something consumers are responding to,” said Brandon Casteel, vice president of partnerships for SPINS. 

Wilson added, “Women want every day meal and snacking solutions. They want foods that enable them to have an active lifestyle. They are looking for products for endurance, muscle recovery and muscle mass maintenance.”

Bone health is also very important. They are looking protein and bone health solutions for their many varied life stages. Dairy provides all that and more.

“Consumers are super confused,” Wilson concluded. “They need our guidance. They are looking for bundled solutions [that give them many bioavailable and critical nutrients in one package.”

Let’s get busy. Natural Products Expo West 2026 is one year away. Let’s have more products ready for the market.

Over the next few weeks, more of the dairy foods innovations that debuted at Expo West will be highlighted as a Daily Dose of Dairy.