Getting Your Dairy Foods Ready for Back to School

 

Photo source: School Nutrition Association

It’s that time of year. While my sons have already graduated university, I still get a thrill from back-to-school sales. How low can a notebook go? A box of crayons for 25 cents, I’m in! Because I still write with wooden pencils and have an electronic sharpener on my desk, this is the time of year I stock up. 

This year is going to be different on the school food scene. Besides the fact that whole milk is back in schools and artificial dyes are out, parents will likely be scrutinizing food labels more than ever before. Many parents are looking for simple, trustworthy ways to support their growing children amid busy schedules and competing nutrition messages on social media, according to Danone USA.

School foodservice operators are equally overwhelmed. School meal and snack programs ensure students from kindergarten through the 12th grade are served nourishing foods that support lifelong healthy eating patterns. In the U.S., these programs rely on food and beverage manufacturers to help them meet the nutritional requirements set forth by USDA. Operators also need these foods to be affordable, simple to serve and delicious to eat. 

Since July 2025, U.S. schools have had to meet limits on added sugars in cereal, milk and yogurt. Starting July 2027, they will have to ensure that less than 10% of calories in meals comes from added sugar. New sodium reductions will also take effect in July 2027.  

Did you know that back in March a coalition of more than a dozen pro-meat, Make America Healthy Again—a.k.a. MAHA—aligned mothers, livestock producers and nutrition and agriculture organizations sent a letter to Secretary Brooke Rollins and USDA Food and Nutrition Service leadership? They requested that the administration focus first on improving the quality and sourcing of meat and dairy served in schools, before considering any increase in protein requirements as outlined in the new Dietary Guidelines for Americans (DGAs).  

“Children deserve meat and dairy raised without routine drugs and excessive chemical inputs,” said John Klar, an author, agriculture expert and organic livestock producer that advises the MAHA movement. “By strengthening sourcing standards and supporting local and regional producers, USDA can improve children’s health while creating fair market opportunities for farmers doing it right.”

Photo source: School Nutrition Association 

 

How this will happen is still unknown. Further, there are many unknowns still out there as nutritional requirements evolve. 

“Every day, school meal programs are juggling financial, staffing and equipment challenges while trying to meet strict federal nutrition standards and the taste preferences of their students,” said Diane Pratt-Heavner, spokesperson for the School Nutrition Association. “With many programs struggling to keep their kitchens fully staffed, schools rely on their K to 12 industry partners to offer a variety of menu options that meet these federal standards.” 

Several states have also passed legislation restricting artificial dyes and additives in school foods. Schools are looking for products that don’t contain ingredients of concern. It’s paramount that dairy processors clean up the products they sell into schools. They also need to be Smart Snacks in Schools compliant. These are the nutrition standards for foods sold a la carte or in snack bars and vending machines.

Maola Local Dairies is on board. The Virginia-based dairy is introducing new limited-lime flavored milks for the 2026 to 2027 school year, giving school nutrition teams fresh, fun options designed to help students enjoy the nutritional benefits of dairy.

The new lineup will feature three rotating flavors throughout the school year: Cookies & Cream, Orange Cream and Vanilla Cream. Each flavor is designed to bring variety and excitement to the cafeteria while supporting school meal participation and helping reduce milk waste.

Each carton delivers 8 grams of protein, 13 essential nutrients and only 7 grams of added sugar. The products are also 100% dye free, made with natural flavors and produced with fresh, local milk from Maola’s family-owned farms. In addition to the new limited-time flavors, Maola also offers lactose-free milk options to help schools serve a broader range of student needs.

“School nutrition professionals are always looking for options that are both appealing to students and aligned with nutrition goals,” said Lindsay Reames, executive vice president -growth and brand at Maola Local Dairies. “These limited-time flavors give students something new to look forward to while delivering the high-quality dairy nutrition schools expect from Maola.”

Current federal school meal guidance allows schools to offer low-fat and fat-free flavored and unflavored milk to K to 12 students, while industry efforts continue to reduce added sugars in flavored school milk. 

An unknown that dairy processors must anticipate surfaced on July 14 when USDA posted an online pledge asking states to engage in “making school meals healthier.” You can view the pledge HERE.

Key highlights that are related to dairy are:

REPLACE BREAKFAST PASTRIES WITH WHOLE-FOOD BREAKFAST OPTIONS

• Replace pastries with whole-food options such as egg sandwiches, yogurt parfaits with
• fruit, whole-grain toast with nut butter, oatmeal, or overnight oats.
• Pair fruit with protein foods to improve satiety and stabilize energy.
• Adjust menu cycles to emphasize eggs, yogurt, and 100% whole grains.
• Source pre-prepared egg products like egg bites, hard boiled eggs, and scrambles, bulk
• yogurt, and frozen fruit that meet NSLP/SBP crediting requirements.
• Implement the added sugars cap now, rather than 2027. Serve yogurt and cereals with no
• or low added sugars.

PREPARE MEAT AND MEAT ALTERNATES USING HEALTHY COOKING METHODS

• When cooking with or adding fats to meals, prioritize oils with essential fatty acids, such as
• olive oil. Other options can include butter or beef tallow.

IMPROVE SMART SNACKS SERVED IN SCHOOLS

Photo source: School Nutrition Association

• Don’t offer beverages containing added sugars or artificial sweeteners.
• Remove foods with artificial flavors, petroleum-based dyes, and artificial preservatives.
• Only offer real foods like cheese sticks, hard boiled eggs, nuts, 100% whole grains, fruits,
• and vegetables.

SERVE WHOLE MILK

• The Whole Milk for Healthy Kids Act and subsequent USDA rulemaking permit schools to serve whole and reduced-fat milk and excludes fluid milk from the weekly limit for saturated fat.
• Include whole milk as an option for all students to meet fluid milk requirements.

There are a lot of unknowns with this pledge and how it will be implemented. The time is now to make sure your dairy products will be compliant. 

Parmalat is expanding its retail presence in the U.S. with new Parmalat Multipack Milk at Target stores nationwide. The shelf-stable milks come in 8-ounce Plain Whole Milk and 8-ounce 2% Reduced-fat Chocolate Milk, providing families with an easy way to keep real milk on hand for lunchboxes, after-school snacks, sports activities, road trips and other everyday moments, according to the company. 

Nurri, a rapidly growing protein lifestyle brand, has launched Nurri Kids. The shelf-stable product is now available nationwide at Sam’s Club. It is intended for children four years and older. 

Nurri Kids delivers 10 grams of protein and just 2 grams of sugar (none are added sugars) per 8-ounce serving, setting a new standard for kids’ nutritional shakes, according to the company. It also contains nine essential vitamins and minerals. One serving also contains 140 calories, 8 grams of fat and 2 grams of fiber from chicory inulin. 

Made with ultra-filtered milk, the shake offers a smooth, creamy texture and classic chocolate or vanilla milkshake flavors kids love. The milkshake is sweetened with stevia leaf extract and is lactose free thanks to the addition of lactase. This is a big difference from the company’s adult-centric protein beverages that are sweetened with sucralose and acesulfame potassium. 

“We saw a clear gap in the kids’ nutrition category, a lack of beverage options that parents feel good about, and kids genuinely enjoy,” said Adam Tollefson, business unit director at Nurri. “‘Nutrition’ only works if kids actually drink it.” 

 

Danone USA recently reformulated its Danimals line of smoothies and low-fat yogurt pouches to now deliver a good source of three key nutrients many children aren’t getting enough of: calcium, vitamin D and fiber. Danimals smoothies now also contain 25% less total sugar than the prior smoothie recipe, and the new formula contains no flavors or colors from artificial sources and no high-fructose corn syrup. 

Organic Valley has new individually wrapped organic cheese snacks that deliver 5 grams of protein per serving. Crafted with milk from pasture-raised cows on organic family farms, the new Organic Valley Snack Sticks come in Colby Jack and Medium Cheddar varieties. 

“We know consumers are looking for convenient ways to incorporate high-quality protein into their daily routines, and premium cheese continues to be a top choice,” said Laurie Drake, vice president of marketing at Organic Valley. “With our new Snack Sticks, we are bringing the trusted quality of Organic Valley’s pasture-raised dairy in a bite-sized, flavorful format that is easy to enjoy anywhere, whether it’s packed in the school lunch box or taken as an on-the-go option to the park.”

The snacks are sold in 4.5-ounce packages containing six individually wrapped 0.75-ounce sticks. The suggested retail price is $5.49. 

Learn more about healthy school meals from the School Nutrition Association by linking HERE.

 

 

Dairy Innovation: Time to Think Clearly

 

Dairy protein beverages—clear, creamy and even fizzy—are having a moment. The latter, specifically, is being fueled by the popularity of prebiotic sodas. 
Mintel data suggests that the next big whitespace in drinks is protein sodas. Today’s consumers want protein, but depending upon the daypart, many prefer a more refreshing format than shakes, smoothies and milk-based drinks, according to Mintel research.

“There’s a clear opening for protein carbonated soft drinks that lead on flavor, lightness and refreshment. Products that fit into everyday life, not just the gym bag.”

The research shows that many consumers have started “home-hacking the protein soda. They are combining protein products with sodas to create homemade floats and dirty sodas that deliver on both protein and flavor.”

“When consumers go out of their way to build their own version of a product, the signal is clear: the market hasn’t caught up with demand yet,” according to Mintel.

“Amid the frenzy of the wellness drink boom, there’s a reassuring quality to the emergence of clear protein. Yes, electrolytes, collagen and prebiotics are enjoying their moment, but consumers’ relationship with protein is special. It’s rooted. Making protein clear is a technical leap. And adding it into carbonated soft drinks--a sector with joy in its DNA--is an eagerly awaited fusion of wellness and reward,” said Alex Beckett, principal analyst at Mintel.

While dairy processors may not want to add carbonating equipment into their production facilities, there’s still great opportunity with protein waters. 

It’s time for dairy processors to once again think beyond the white stuff. Others are doing it. 

NutraBio Labs Inc., a leader in performance and wellness nutrition for three decades, is launching PROTEIN NOW!, a line of shelf-stable shots that provide 21 grams of protein in a travel-friendly 3.38-fluid-ounce serving. PROTEIN NOW! requires no mixing, refrigeration or preparation. It comes in three flavors: Blueberry Acai, Orange Mango and Strawberry Watermelon. 

The shots are clear liquids. They are formulated with beta-lactoglobulin from whey protein isolate and bovine collagen peptides. 

The launch arrives as demand for convenient, high-protein formats accelerates globally, driven by consumers seeking simpler ways to meet daily protein targets and by the rapid growth of GLP-1 medications, which have placed new emphasis on protein intake in smaller, easier-to-consume servings. One shot contains 90 calories, zero sugar, zero fat and less than 1 gram of carbohydrates. 

“We built PROTEIN NOW! around a simple belief that protein should keep up with life, not compete with it,” said Alex Berrio, director of marketing at NutraBio Labs. “Nobody needs convincing that protein matters. The real challenge is getting it in consistently on days that are always moving. PROTEIN NOW! removes every barrier standing between people and their protein. No prep, no cleanup, no unwanted ingredients and no planning around it. We see this as the future of protein’s role in everyday life. Just grab it and go.”

To explore more recent introductions in this space, link HERE.

To learn more about the global whey ingredients marketplace and the innovations taking place in ingredient technology, plan to attend “The Whey Ahead.” This is the 12th International Whey Conference. It’s taking place in Chicago, the beautiful city I have called home my entire life. Link HERE for more information. Hope to see you there.

And, if you want to learn more about formulating High-Protein Dairy Products, plan to attend a short course on the topic taking place the week prior at Cal Poly in San Luis Obispo, Calif. Yours truly is on the program. For more information, link HERE.

Here’s What You Can Expect at IFT FIRST this Week: Get ready to MAX out!

 

Note: This product is currently in Aldi. It exemplifies how SenseMaxxing is being played out. These are “frozen” ice cubes that are “crystal clear,” “ultra pure” and “slow melting.” This four-pack sells for $4.99.  

It’s finally here: IFT FIRST: Annual Event and Expo.

Welcome to my lovely home city of Chicago. I was born and raised on the northwest side and am now living closer to Wrigley Field. Go Cubs, Go! Bummer that they are away this weekend. The White Sox have a day game on Saturday and Sunday, if you find yourself looking for something to do before IFT kicks off Sunday night. Chicago in the summer is the best! Welcome and enjoy!  

This year’s IFT FIRST expo floor will be maxxed out. It’s the buzz word of the year and comes with many qualitative descriptors. 

By now you’ve heard of protein maxxing, the social media movement of consuming very high amounts of protein to boost muscle, metabolism and satiety. Then there’s fiber maxxing, which must be cautiously done, as too much fiber can wreak havoc on the gastrointestinal system. (Be careful with how many fiber-infused products you sample on the expo floor. Trust me. I know from years past.)

What I’m excited about are two other maxxings: sense and nutrient. 

ATTENDING IFT FIRST? VISIT LYCORED AT BOOTH S2225.

I first reported on the term SenseMaxxing after attending the Winter FancyFaire hosted by The Specialty Food Association (SFA) in January.  The SFA identified SenseMaxxing as the “it” trend of the year. (Clearly Aldi is on board with its pricey ice cubes.)

SenseMaxxing embraces experiential intensity, where every bite and sip cranks up the volume on sensory saturation. In the current cultural moment, when technology and AI are encroaching on our personal and professional lives, it’s a reminder of our unique human senses, senses that are precious, powerful and worth leaning into. SenseMaxxing says goodbye, boring beige and hello, full-on feeling. 

Amid the “numbness” of modern life, consumers are demanding friction, brightness and truth, not smooth neutrality. They want experiences that make them feel alive; those that are imperfect, loud and deeply human. If a product doesn’t punch through the noise in terms of taste, texture, aroma or make you feel something visceral, it simply won’t break through in 2026. SenseMaxxing is all about sensory saturation so intense that it verifies reality, where consumer appetites really hit their apex. It’s sourness that makes us squint, crunch engineered for maximum acoustic impact, bubbly drinks that wake us up, visuals that prompt a double-take and a multi-sensorial symphony designed to provoke a reaction and affirm the human ability to feel. Think mouth-puckering, freeze-dried citrus fruit inclusions in a side compartment for yogurt or swicy shell coatings on an ice cream bar. 

It’s all about taking color and texture to the next level, naturally. It can be done and I cannot wait to see the prototypes on the expo floor. 

Then there’s nutrient maxxing, which has to do with fortification and enrichment. Dairy’s inherent nutrition, coupled with ingredient technology to boost protein, add fiber and layer in other nutrients and functional ingredients makes it a desirable food group to today’s consumers who want more out of every dollar they spend on food and every calorie they consume.

Expect to see many prototypes with functional ingredients that support active aging, a movement that has people taking control of their health and refusing to be defined by age. It’s a proactive measure to maintain muscle mass and bone strength, build immunity, reduce inflammation, support cognitive function, among other wellness attributes. 

Power Life High Impact Protein powder is a perfect example of nutrient maxxing. The mix is designed to help support muscle strength, recovery, lean muscle preservation and overall vitality. Available in both plant-based and whey-based formulas, the mix combines protein with clinically studied ingredients, including hydroxymethylbutyrate, a compound derived from leucine that helps increase muscle mass. It also includes digestive enzymes for better absorption, and essential nutrients like vitamin D3 and chromium to support metabolism and overall health. 

Many of these ingredients support gut health, which is paramount to active aging. Scientists have learned that there’s a correlation between the microbiome that live in the human gut and overall wellbeing, as a healthy gut supports proper nutrient absorption. It also promotes the production of neurotransmitters like serotonin, which influence energy and mood, and it boosts the body’s natural defenses to better handle stress, irregular sleep and busy days. The correlation between gut health and overall wellbeing is known as the gut-brain axis.

“One of the most important conversations you participate in on a daily basis is the one you never hear out loud. It’s one that exists between your gut and brain every second of the day, 365 days a year,” says Julie Smolyansky, president and chief executive officer of Lifeway Foods. “While these two systems used to be thought of as separate entities with their own set of functions, we now know they depend on each other and communicate regularly to operate optimally and help us feel our best.”

The company recently introduced Muscle Mates, a ready-to-drink functional beverage that pairs 20 grams of protein with 5 grams of creatine and Lifeway’s 12 live and active probiotic cultures.

“Muscle Mates is an exciting step forward in functional nutrition,” says Smolyansky. “Our goal is to bring together the best of performance and wellness by offering support for strength, recovery, focus and gut health in one convenient and great-tasting format. We see opportunities to serve a wide range of consumers, from athletes and fitness enthusiasts to those simply looking to support their overall well-being. I am particularly eager to highlight creatine’s emerging relevance for women, as more are exploring its potential role in energy, performance and healthy aging.”

Looking forward to seeing many of you at IFT FIRST. Safe travels. 

ATTENDING IFT FIRST? VISIT LYCORED AT BOOTH S2225.