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.

 

What to Expect in Ice Cream in 2025

 

Welcome back to the Daily Dose of Dairy/BerryOnDairy Friday blog after three weeks off for personal reasons. It’s the last day of February! Woo Hoo! This means summer ice cream season is just around the corner. Synergy, today’s blog sponsor, has Five Ice Cream Trends to share at this LINK. 

“Ice cream has long been a treat synonymous with indulgence and nostalgia. In 2025, wellness and innovation will come into focus for the category as this year’s trends reflect a growing demand for snacks that nourish the body and mind,” according to Synergy insights. This year’s new products are also focusing on texture and mostly without much cocoa. Here are some recent rollouts that reflect what frozen treats will be all about in 2025.

Doughlicious Cookie Dough & Gelato Bites are all about stretching the limits of indulgent snacking. Each piece features cookie dough wrapped around gelato then dusted in cookie crumb. The most recent variety to join the U.S. lineup is Chocolate Raspberry, which is chocolate cookie dough made with oats wrapped around raspberry gelato and dusted in freeze-dried raspberry and chocolate cookie crumbs. These bites, which are on shelves nationwide now at Target and Whole Foods Market with a suggested price of $6.99 for a six pack, are certified gluten-free, non-GMO, free from refined sugars and white-bleached flour, and made without artificial colors or preservatives. 

In the U.K., the brand’s origins, is limited-edition Doughlicious Extra Flamin’ Hot Cookie Dough & Gelato Bites, a swicy collaboration with PepsiCo. The product features birds eye chili cookie dough wrapped around ghost chili-infused gelato and dusted with a chipotle cookie crumb.

Van Leeuwen never disappoints. This year for Valentine’s Day, the company rolled out “Flavors Inspired By The Five Love Languages” ice cream pints exclusive to Kroger stores. The five flavors, and the love language they reflect, were:

1. Blackberry Chip (acts of service)—blackberry sherbet with chocolate chips
2. Chocolate Strawberry Surprise (gift giving)--sweet cream ice cream with chocolate chips and strawberry jam swirls
3. Hug Me Hazelnut Truffle (physical touch)--hazelnut ice cream with pieces of chocolate truffles
4. Let’s Hang Out S’more (quality Time)--sweet cream ice cream with chocolate chips, marshmallow swirls and graham crackers
5. You’re My Brown Sugar Cookie Butter (words of affirmation)--brown sugar ice cream with cookie butter swirls 

Ben & Jerry’s, as expected, is also shaking things up in ice cream. Inspired by the success of its Sundae line throughout Europe, the brand is launching a new format—Sundaes—to provide all the joy and indulgence of a decadent ice cream sundae without the hassle of building it yourself. Just pop open the lid. The suggested retail price is $4.99 to $6.49. Offerings are:

• Choco-lotta Cheesecake Sundae: Bring on the chocolate cookie indulgence! With chocolate cheesecake ice cream, chocolate cookies and chocolate chocolate cookie swirls, it’s topped with a dreamy vanilla whipped topping, fudge swirls and sea salt fudge chunks.
• Cookie Vermont-ster Sundae: Inspired by the classic Ben & Jerry's Scoop Shop Sundae, Cookie Vermont-ster includes classic vanilla ice cream with chocolate chip cookies and chocolate chocolate chip cookies topped with vanilla whipped topping, fudge swirls and fudge chips.
• Dulce-Delish Sundae: Perhaps the most indulgent Sundae flavor, this is salted caramel ice cream with pecan toffee pieces and caramel swirls topped with caramel whipped topping with caramel swirls and satisfying sea salt fudge chunks.
• Turtle Sundae: This Sundae starts with a buttery ice cream base chock-full of fudge-covered almonds and pretzel swirls, complete with vanilla whipped topping, caramel swirls and fudge-covered pretzel pieces.

“I like to think of each Sundae as a textural treasure hunt, starting with that thick and creamy ice cream that you already know and love, nestled below a layer of rich whipped topping and covered in the perfect balance of the most decadent swirls and chunks you have ever met,” said Flavor Guru Natalia Butler. 

Ben & Jerry’s parent company--Unilever Ice Cream—kicked the year off with a range of new products under its many frozen treat brands. Unilever Ice Cream’s 2025 resolution is to “eat dessert first,” so the company is encouraging fans to do the same this year. 

“Our 2025 ice cream collection reflects a tradition of delivering high-quality frozen treats that cater to a wide range of preferences and occasions. We’re starting off the year strong with a variety of new products that speak to the creativity, quality, and enduring love for our iconic frozen treats,” said Bentley King, U.S. Head of Ice Cream Operations at Unilever. “There are more surprises to come from our ice cream brands throughout the year, and we can’t wait to make more memories with our fans.”

To kickstart 2025, Talenti Gelato Layers is expanding its lineup of deconstructed decadent desserts with three bakery-inspired varieties. The signature clear jar features five indulgent layers crafted with premium ingredients.

• Chocolate Chip Cookie Batter includes a layer of chocolate chip cookie gelato, crumbly shortbread cookie, gooey cookie batter, vanilla gelato and a chocolate cookie base.    
• Italian Tiramisu is mascarpone gelato, sweet vanilla cookies, espresso chocolate fudge, cold brew coffee sorbetto and another base layer of vanilla cookies.
• Snickerdoodle Cookie is a cinnamon-spiced symphony with two layers of cinnamon churros topped with Snickerdoodle cookie gelato, Snickerdoodle cookie batter and vanilla gelato.

Breyers is introducing the S’mores Campfire Collection, with includes pints, tubs, bars and sandwiches. Other new offerings from the brand are Non-Dairy Chocolate, Carb Smart Strawberry Bars, Carb Smart Rocky Road, and Breyers x Good Humor Strawberry Shortcake Tub.

Popsicle is rolling out a playful lineup that reimagines beloved characters and bold flavors, including Buzz Lightyear Rocket Pop (mixed berry, lime and lemon water ice), Grogu Frozen Bars (milky mint and milk chocolate), Olaf (milky chocolate, vanilla and caramel flavors), Spider-Man (strawberry, blue raspberry and lime water ice) and Jolly Rancher Sours Ice Pops.

Other new offerings from Unilever Ice Cream include Magnum Chocolate Ice Cream Bar, Good Humor Candy Center Bar, Good Humor Chemisse Coconut and Pineapple, Good Humor Coconut and Strawberry, Good Humor Holanda Solero Lime, and Klondike Good Humor Strawberry Shortcake and Vanilla Chillin’ pack. 

Halo Top is “mix-ing” things up with eight new light ice creams each offering mix-ins in every bite and half the calories (490 per pint) of leading brands, according to the company. Flavors are: Caramel Cookie Crunch, Cherry Chocolate Chunk, Chocolate Chip Cookie Dough, Chocolate Fudge Brownie, Cookies & Brownies, P.B. Cookie Dough & Fudge, Strawberry Cheesecake and Sweet Cream Cold Brew.

Just in time for Big Game watch chili-centric parties, two iconic Ohio-based brands, Graeter’s Ice Cream, America’s oldest family-owned and operated craft ice cream maker, and Skyline Chili, the 75-year-old Cincinnati-style chili restaurant famous for its Cheese Coneys and Ways, collaborated to roll out limited-edition Graeter’s Skyline Spice Ice Cream. This wacky-yet-wonderful creation combines Graeter’s handcrafted French Pot ice cream with oyster crackers and Skyline’s signature chili spice mix. 

“Everyone who knows chili knows Skyline and, as longtime fans ourselves, we were eager to collaborate on a one-of-a-kind, must-try flavor,” said Richard Graeter, fourth-generation president and CEO of Graeter’s. “Last year, speculation about our unconventional and somewhat polarizing partnership started a social media frenzy. We spent months perfecting the recipe and are extremely happy to confirm the rumors are true and the flavor will surprise you.”

 

There’s a lot of non-chocolate nostalgia going into ice cream flavors this year. Blue Bell is rolling out Strawberry Toaster Pastry Ice Cream.  It is creamy vanilla ice cream loaded with strawberry pastry pieces, colorful confetti sprinkles and swirls of strawberry sauce and white icing. The new flavor arrived in stores just in time for National Ice Cream for Breakfast Day on February 1. 

Häagen-Dazs is rolling out four varieties of Belgian Waffle Cones and two new ice cream bar flavors. The introduction of Belgian Waffle Cones to its lineup of premium ice cream snacks was driven by a growing consumer demand for high-quality, decadent ice cream cone innovations. The Belgian Waffle Cones are inspired by the waffle cone consumers know and love from their local ice cream scoop shop. It is a complete textural experience, with a crispy, crunchy waffle cone complimented by classic velvety, smooth ice cream. The novelties are sold in boxes of four. 

• Toasted Almond Fudge features Madagascar vanilla ice cream topped with toasted almonds and milk chocolate curls, and finished with a last bite of sweet fudge sauce.
• Vanilla Salted Caramel features Madagascar vanilla ice cream topped with salted caramel pieces and milk chocolate curls, and finished with a last bite of gooey caramel sauce.
• Summer Berry features strawberry ice cream topped with sweet white and milk chocolate curls, and finished with a last bite of tangy raspberry sauce.
• Triple Chocolate Fudge features Belgian chocolate ice cream topped with dark and milk chocolate curls, and finished with a last bite of sweet fudge sauce.

The two new ice cream bar flavors are New York Strawberry Cheesecake and Salted Caramel Macadamia.
 

Happy last day of February. Kick off March with “eat dessert first.”

Dairy Forum 2025: The Good, The Bad and The Ugly

 

I am thankful for the opportunity to attend Dairy Forum as a member of the media and for the fabulous program that the International Dairy Foods Association (IDFA) puts together every year. I am also thankful for the many friendships developed over the years and how it was impossible to make it to events on time because at every turn there was another one of my dairy family members to catch up with. We are better together. 

1. We are limitless. This is not just good, it’s great. 

“I believe our potential is truly limitless. I’m an optimist. I’m a believer. We have so much opportunity in front of us,” said Michael Dykes, president and CEO of IDFA during his opening remarks on January 27.

The record attendance at this year’s Dairy Forum supports this enthusiasm. Further, in a McKinsey survey of IDFA’s member leaders, 70% expressed optimism. It was reported that over the next three years, more than $8 billion is being invested into the dairy processing industry. (This number is much larger, according to Dykes, who said during a media briefing that a number of companies came up to him after his keynote to share what they are doing.)

And a first-timer at the event— Meyer Sosland, chief operating officer and executive editor at Sosland Publishing (publishers of Dairy Processing)--shared with me, “I was impressed by the quality of the content and pace of the event. It was one of the best-run industry events I have ever attended.”

 EXPLORE DAIRY INNOVATION AT THE UPCOMING IDDBA IN NEW ORLEANS

 

2. We need to continue to make dairy “good food.” We know it’s already great.

Dykes identified “elevate nutrition and wellness” as an opportunity for the dairy industry to embrace to assist with realizing its limitless potential.

“We are in a period of time where health and wellness is absolutely core to our dairy industry. It’s core to the food industry and we have a great story in dairy. We have a great story to tell. We need to tell it,” he said. “…we’ve been working to get dairy seen as good for you, so when we got to the day where we had ‘good food’ and ‘bad food,’ we want dairy to be in the ‘good food’ category.”

“I’m a firm believer dairy can play a central role in making America healthy again. Our dairy companies are becoming nutrition and wellness partners to consumers,” said Dykes. “We have been united. We’ve been proactive and we’ve told our story and when we have done that, we’ve been very effective. I don’t think there’s a better example of this than the Healthy School Milk Commitment.”

He explained that when the U.S. Department of Agriculture proposed the elimination of flavored milk in schools, IDFA knew it had to do something.

“That’s six and a half percent of the milk you produce,” he told the audience. “It was the view that there was way too much sugar in chocolate milk in schools, so we went to the Department of Agriculture and said, ‘hey, if we make an industry commitment to a maximum of 10 grams, can we work with you?’ The answer was ‘yes.’ We worked with many of the 37 processors representing nearly all of the school milk sold. We made the commitment. We preserved the milk and we are well ahead of what we pledged to do. We’re now at seven and a half grams of added sugar. We can do this. We have done this…We anticipated the good food, bad food debate.”

 

3. We need to do a better job marketing our high-quality, complete, delicious protein. This is a good thing to do. 

“Young parents are looking for growth and development for their own children. Active adults are looking for more of protein’s functional benefits. Seniors are looking for stability, mobility,” said Dykes. “…protein is our superhero in the dairy profile and many of you are telling the protein story. We all know that a healthy diet begins with dairy. We’ve got 13 essential nutrients, three of the four nutrients that are of public health concern.”

4. The world is messed up. It’s ugly. 

“We’re in a strange time,” Dykes also said. “We must win in Washington… We’ve got a lot of education to do across the administration. Seventy-five members of the Congress are brand spanking new, so our state associations, our state affiliates, we need to work together. We need to count on you guys to be our advocates in the states. We need to do the same thing on the federal level, but it’s going to take more than that. We’re going to need your voice. We’re going to need you to participate.

“We’re also going to have to be adaptable,” Dykes said. “We’re blessed in dairy. The state of our U.S. dairy is strong and is growing. Consumption continues to grow.”

He showed a photo of Senator Roger Marshall, and said, “He opened a glass of milk, opened a carton of milk and drank a carton of milk and encouraged her (the new Secretary of Agriculture, Brooke Rollins, during her confirmation hearing) to be thinking about supporting whole milk in schools. It’s that kind of advocacy. We need unexpected people saying unexpectedly positive things about dairy and unexpected places.”

Thank you Nicole Kidman.

5. Deportation and tariff threats are real. This is bad, maybe very bad, which can make it ugly. 

“I think mass deportations will probably be the next thing that we deal with as an industry,” said Dykes. “We’ll be doing a webinar for our members on how to prepare for that and what to do if you get the knock on the door…We’ll have to work our way through that and we will.”

6. Innovation keep dairy products relevant to the evolving consumer. This is better than good. This is great. 

Dairy Management Inc., in conjunction with the Center for Dairy Research in Madison, Wis., showed us three concepts ready for commercialization. I want to buy Jade now! It is a cappuccino nutritional dairy shake for women with only 100 calories. It contains 15 grams of complete protein, no added sugars and is lactose free. It is delicious!

Cookies and Cream Cottage Creamery is an ice cream made with a cottage cheese base. It was developed by food scientists at California Polytechnic State University in San Luis Obispo. Each pint contains 26 grams of protein, along with half the sugar, 60% fewer calories and 70% less fat than Haagen-Dazs Cookies and Cream.  

There was also a next-generation whey protein beverage dry blend that contained prebiotics and probiotics.

7. Be authentic. Takes chances. But when it comes to food safety, never risk it. This is good, has the potential to be bad, and could get ugly. 

Carla Harris, the keynote presenter at lunch on January 27, emphasized that successful leaders are authentic and take chances. One can argue that successful foods are authentic, too. You cannot get too much more authentic than fluid milk straight from the cow, albeit after pasteurization, a time-temperature process that ensures safety for all.

And you thought I was going to talk about the polarizing keynote speaker on Sunday night. I can’t. I boycotted it.

 EXPLORE DAIRY INNOVATION AT THE UPCOMING IDDBA IN NEW ORLEANS

 

 

Ten Innovations from the Winter Fancy Food Show You Must Know About

This week the final Winter Fancy Food Show took place in Las Vegas. During the “2025 Specialty Food Industry Outlook: Trends Shaping Retail, Foodservice” presentation, Brian Choi, managing partner and CEO of The Food Institute, identified four trends fueling growth of specialty foods, a.k.a. fancy foods. 

They are 1) Specialty/Premiumization, 2) Value Consciousness, 3) Health & Wellness 3.0 and Sensorial/Global Flavor Experiences. He explained that these trends are assisting with the success of “challenger brands,” which are brands that are neither the market leader nor a niche brand. They are brands with the intent to bring change to the industry.
 

“This is the year for ‘challenger brands’ to make their mark,” said Choi. “And, ingredient transparency and global flavors are growing. There’s a demand for authenticity.”

The wellness trend also has a new spin. The trend is focusing on GLP-1 friendly foods, functional foods and non-alcoholic adult beverages. While these products can all be classified as mainstream, many of them prefer to play in the specialty space. They have a premiumized flair to them, which appeals to both upper class and lower class income households.

Indeed, the U.S. specialty food sector has a broad-based appeal. It generated $207 billion in total sales in 2023, according to the Specialty Food Association (SFA), representing a 149% increase over the past decade. Choi said that growth will continue. 

 

A combination of emotional need states, higher income spending and the quality/health halo associated with specialty foods is driving sales. These foods are affordable luxuries to lower-income households. They provide elevated comfort. When these consumers feel the need to save, they shop private label. This is why mainstream brands are hurting. 

“The perception of private label has really changed,” said Choi. “Private label is currently about 20% of all food and beverage sales in the U.S. It will be 30% in five years.”

He also explained how international retailers are gaining ground as a result of shifting demographics. This is a key driver of global flavors. It’s all about authenticity in terms of recipes, ingredient sourcing and retailing. Mediterranean, in particular, is trending, thanks to the likes of fast-casual restaurant such as Cava, which Choi described as “the Chipotle of this generation.” Cava is fueling consumer interest in feta cheese, which was very prominent at the show.

Sunny Khamkar, cofounder and CEO of MenuData, also spoke during this session. “Functional ingredients are redefining food and beverage,” he said. “Consumers are looking for ‘real’ ingredients.”

Milk and foods made with milk and dairy ingredients check all the boxes of being “fancy.” Here are 10 innovations that made me stop and say “wow!”

Let’s start with the one dairy alternative. New milkadamia Flat Pack Organic Oat Milk is a pack of 2-D printed sheets of oat milk, which cut packaging waste by 94% and weight by 85%. Each pack contains eight sheets, with each yielding 8-ounces of beverage when dissolved for 30 seconds in water. This pre-cycled product significantly reduces ecological costs by minimizing transportation bulk and packaging, shifting the focus from post-consumer waste management to proactive reduction, allowing consumers to make a direct positive impact on the planet, according to the company. The concept is debuting this month. 

 

Another noteworthy innovation is Dubai chocolate. The original version was first created by Fix Dessert Chocolatier in Dubai in 2021 and took off last year on social media. Today there are a growing number of me-too versions entering the market. It’s made with milk chocolate filled with a sweet cream made from pistachios and finely chopped kadayif, an Arabic pastry. Might Dubai chocolate make an interesting flavor profile for ice cream, yogurt or even flavored milk?
 

Back to the real deal. Dairy butter shined at the Winter Fancy Food Show. In case you missed this post earlier in the week, Buji Brown Butter made its debut at show. Buji is short for the French word bourgeoisie, which is suggestive of something expensive used by the middle class to feel more upper class. 

“When I mistakenly discovered the beauty, the smell and the flavor of this solid version of brown butter, I knew I had to spread ‘the butter,’” said Lisa Herlinger, founder. “I am committed to using grass-fed butter, known for its higher levels of beta carotene, which is also responsible for the butter’s beautiful yellow appearance. Then I use traditional techniques to cook and brown it to perfection, creating a consistently delicious end product. I’m actually taking a beloved basic ingredient—butter--and making it kinda ‘fancy.’ I like to say that we’re a humble character living a luxurious--or buji--lifestyle.” 

Bungay Butter from Fen Farm Dairy in the U.K., believes the time is right to start exporting its specialty butter to the U.S. The company’s story and butter-making process are definitely an impressive read you can find HERE. This is the type of story today’s consumers crave. 

It’s a cultured butter made with raw milk from grass-fed Montbéliarde and Friesian cows. It’s a handmade process that starts by souring the cream with lactic bacteria, followed by churning and hand-paddling with traditional scotch “butter hands” made from wood. It’s a true farmhouse butter and fits the bill of being an affordable luxury.

 

 Dairy desserts are also affordable luxuries. Add in authentic global flavors, and you have a winner.
Rachelli, a brand of Emmi Dessert Italia, part of the Emmi Group, is rolling out tiramisu and cannoli kits to the U.S. marketplace. The company also has a fresh, ready-to-eat refrigerated tiramisu in a glass jar. The refrigerated product flags that it is made with mascarpone and Italian milk.


 

 

 

Pastazerts are an innovative twist on a classic Italian entree. The New York City-based company was founded in 2023 by Stephanie Berwick. Her concept--chocolate ravioli-- came to life at the World Food Championships several years ago. It is chocolate pasta filled with creamy cheese and other sweet flavors, such as strawberry cheesecake.

 

 

Authentic Japanese desserts had a large presence at the Winter Fancy Food Show. Monteur Co., is trying to grow its presence in the U.S., and is rolling out a new spin on mochi. It’s the Mochi Rollcake. A sponge cake is rolled around a sweetened condensed milk-based chewy mochi filling. The product is sold frozen but should be consumed thawed at refrigerated temperature. Varieties are chocolate, matcha, strawberry and vanilla.  

 

Maeda-en wants to expand its presence beyond Asian retailers and specialty shops along the West Coast. The company manufactures its sherbets in the U.S. but also uses authentic ingredients from abroad. For example, The Yuzu Citrus Sherbet is made with Japanese yuzu juice, which when harvested is squeezed and quickly frozen without any additives to preserve the subtle sweet, tart aromatic flavors. 

 

New Frost Buttercream is all about “Defrost, Whip, Frost!” This small-batch, all-natural, perishable frosting is made with only nine simple ingredients, and two of them are dairy: butter and skim milk.  The product is sold, distributed and stored in the freezer until ready to use. Then it gets defrosted (on counter or in microwave). The home baker should empty the container into a mixer and whip it for 5 to 10 minutes. (Initial separation is normal. Just keep whipping until fluffy and smooth.)

And lastly, UpStar Nutrition Inc., showcased its new line of indulgent frozen desserts called ‘ndulge. Set to launch in May 2025, ‘ndulge offers health-conscious consumers a delicious alternative to traditional ice cream. This product will be a Daily Dose of Dairy this coming week. You can find out more about what makes this product so special, beyond the fact that it is delish!

“In a world where sugary temptations are everywhere, providing a healthier alternative without sacrificing flavor is crucial,” said Chris Spencer, chief executive officer. “Our new desserts meet the growing consumer demand for tasty, better-for-you options that fit their dietary needs.”

As mentioned, this was the last Winter Fancy Food Show. The SFA is rebranding and reformatting its winter event and it will now be called Winter FancyFaire. The concept has an eye towards the future and will seek to offer participants first-to-market opportunities and a first look at the future of specialty food by expanding the ways that makers can bring their products to market and how they are experienced by attendees. The trade show will offer multiple engagement opportunities, welcoming emerging and established makers alike, while putting a spotlight on key consumer trends and the products that fulfill them. The 2026 Winter FancyFaire will take place January 11 to 13, 2026, in San Diego. For more information, link HERE.