Ice Cream Processors Differentiate to Prepare for Ultra-Processed Food Regulations. And Hey, Go Whey!

 

It was great to see so many Daily Dose of Dairy subscribers at the International Whey Conference, which was held this week in the city I have called home my entire life: Chicago. One of the kick-off presentations was given by Mike McCully, president of McCully Consulting. He explained how the U.S. dairy industry is investing in whey production to meet global demand. 

Read the article I wrote for Food Business News on this topic by linking HERE. 

One of the closing presentations was given by Professor Thom Huppertz from the University College Cork, Ireland. It was on ultra-processed foods and how the majority of dairy foods—regardless of nutrient density—are demonized according to NOVA, the food classification system developed by researchers at the University of Sao Paulo, Brazil. NOVA has become the most widely used framework for categorizing foods based on the extent and purpose of their industrial processing.

 

Source: Thom Huppertz, University College Cork, Ireland
 

Unlike traditional nutrition labeling, which focuses on what a food contains, NOVA focuses on what has been done to the food. As you can imagine, processing milk into a nutrient-dense, powerful ingredient such as whey protein isolate and using it to make a superfood such as high-protein probiotic yogurt does not fare well according to the NOVA classification system. 

While ingredients are not classified by NOVA, Huppertz emphasized, the foods they are used in do get classified. This is something the dairy industry is working very hard to help educate consumers.

In the meantime, manufacturers of many of the dairy foods that fall into the fourth NOVA category of ultra-processed are also working to clean up labels and educate consumers. This includes ice cream processors. While there’s no denying that turning milk into this delicious frozen treat enjoyed around the world and by almost all people is a process, simplifying the process and explaining it will help a brand differentiate from the other. 

That’s something Hudsonville is proactively setting out to do. Last week they started their Real Ice Cream campaign, explaining that “It’s time to get real about the ice cream you eat and enjoy. Don’t be fooled in the freezer aisle by frozen dairy dessert; real premium ice cream is right there, if you know how to look.”

Real ice cream has standards in the U.S. and many other countries. To meet the legal definition set by the USDA, ice cream must contain at least 10% milkfat and weigh at least 4.5 pounds per gallon, among other requirements.

For family-owned and operated Hudsonville Ice Cream, the real ice cream standard has been part of the company’s approach for 100 years. All of Hudsonville’s ice cream is made with fresh milk and cream from local farms, and Hudsonville’s Super Premium Pints go a step further, with 13% to 15% milkfat for an even richer, creamier texture, according to the company. The company has refreshed its Super Premium Pint Collection to communicate this message. 

“Real premium ice cream isn’t a new idea for us,” says Taylor Janisse, product developer at Hudsonville Ice Cream. “What’s changing is that consumers are asking more questions about what goes into their food. We’ve been answering that question with the ice cream we make every day, and we are continuing to explore ways to evolve our classic recipes to meet the needs of what people want when they are choosing ice cream.”

Remember when Haagen-Daz had its Five line? It’s probably time for the brand to bring it back. 
And then there’s gelato, a term not regulated in the U.S. In Italy, it’s the word for ice cream. 
A little more than a decade ago, gelato was taking off in the U.S. And just when it was really starting to resonate in foodservice as a handcrafted product, the pandemic hit. 
Now’s the time for a gelato comeback. It appeals to today’s consumer looking for authentic, simple and clean label. Gelato tells a story. It’s a frozen dessert that consumers can connect to, a very important attribute in today’s marketplace.

 

Authentic gelato is hand-crafted in small batches and typically made fresh daily for on-the-go consumption. The base product is simple: milk, cream, sweetener, and sometimes pasteurized eggs. The gelato-maker then blends in fruit—and lots of it—or chocolate, nuts or other sweet treats. The beauty of the small batch is that the gelato maker can be creative with flavoring ingredients. This keeps the consumer interested and coming back for more. These ingredients are often whole food ingredients, which adds to the appeal.

If you are interested in learning more about gelato and gaining innovation inspiration, get a FREE ticket to SIGEP World, which will take place January 23 to 27, 2027, at the Rimini Expo Centre in Rimini, Italy. (Click on the banner ad or HERE.) I will be presenting on gelato flavor innovation, as well as be a judge of the gelato competition. Lucky me!

Artisan gelato is a symbol of Italian excellence. It’s also a strategic asset for the global foodservice industry, capable of generating profit, differentiation and new opportunities across various markets and formats. Hope to see you in Italy!

 

Swicy Doubles Down in Dairy

 

As temperatures cool (finally, many of us are likely saying), flavor continues to heat up, even in dairy. Sweet and spicy pairings have existed for centuries and can be found in cuisines all around the world. One of the attractions is that sweetness--from caloric carbohydrates, not non-nutritive sweeteners--helps tame the kick of capsaicin, the chemical compound in peppers that delivers fiery flavor. That’s because sugar coats the taste buds, while capsaicin binds to them. By mellowing the perception of heat with sugar, the consumer can better taste the complexity of the pepper as well as the carrier food.  

This week, The Kraft Heinz Company got swicy with the introduction of Philadelphia Mike’s Hot Honey Whipped Cream Cheese. The new spread swirls the iconic sweet heat of Mike’s Hot Honey into Philadelphia’s light and fluffy whipped cream cheese, bringing a little kick to everything from bagels and charcuterie boards to pizza. Available exclusively at Walmart now, the new flavor will expand to additional retailers beginning in January 2027.

Other soon-to-be-released flavors from the brand include seasonal Cranberry Orange and permanent-edition Salted Caramel.

Philadelphia has been part of the hot honey journey from the start, with founder Mike Kurtz using the brand’s cream cheese as a canvas for his creation. More than 15 years later, nearly half of consumers have tried hot honey, led by millennials and Gen Z, and sweet-and-spicy flavors have surged nearly 230% on menus over the past four years, according to Datassential. Now, the pairing that helped introduce consumers to hot honey is becoming official.

“When I was first building the brand, I used to sample our hot honey on bricks of Philadelphia cream cheese to show people just how delicious and versatile the combination could be,” said Kurtz. “To now bring that pairing to life in a partnership with Philadelphia feels like a full-circle moment. Together, we worked closely to get the balance of creamy, sweet heat just right.”

Aldi recently introduced limited-time Park St. Deli Hot Honey Pepperoni to its refrigerated dairy dip lineup. Cream cheese is the first ingredient. 

Honey plays a central role in building flavor and functionality in new Bezi Hot Honey Labneh. The honey-forward innovation is making its debut in the natural and specialty foods space. It is a thick, tangy and creamy Middle Eastern “yogurt cheese” made by straining whey from yogurt until it reaches a rich, spreadable, cream cheese-like consistency. 

This is not just a U.S. trend. The Boursin brand from Bel Brands is bringing the hot honey trend to the indulgent cheese fixture with the launch of a limited-edition Hot Honey & Roasted Garlic variant in the U.K. 

“Hot honey is a flavor combination that has gained significant momentum, so we saw a clear opportunity to bring that sweet-meets-heat profile into indulgent cheese in a way that feels unmistakably Boursin,” said Ollie Richmond, marketing manager at Boursin.

Explore The National Honey Board’s 2026 Queen’s Choice Awards top new product innovations with honey. Link HERE for the winners.

Here’s something else to understand about capsaicin. It is soluble in fat. This is why dairy foods make an excellent carrier. Milkfat helps mellow the heat of chilis, enabling their flavor to come through. This complements the shift among consumers away from extreme heat toward more approachable flavor-building heat. They want spice and heat, but they want it balanced. Fruit-forward heat is also gaining traction. This presents formulators with an opportunity to source ingredients that layer detectable flavors with heat. 

The concentration of capsaicin in chili peppers is measured in Scoville Heat Units (SHU). This was originally determined using a test that measured the degree to which a chili pepper solution must be diluted before capsaicin was no longer detectable to a professional taster. Today SHU is determined in a less subjective test called high-performance liquid chromatography, which measures capsaicin content. Pure capsaicin tops out the Scoville scale at 16,000,000 SHU. 

To compare, bell peppers, which are part of the Capsicum genus yet lack capsaicin, score zero on the Scoville scale, while ancho peppers, also known as poblanos, are 1,000 to 2,000 SHU. Chipotles and jalapenos range from 2,500 to 10,000 SHU. Guajillos are dried mirasol chilies, which are only about 2,500 to 5,000 SHU. Pasillas are even milder, at 1,000 to 2,500 SHU. 

Chili peppers possess flavor, but depending on their degree of heat, the flavor may not get tasted by the consumer. Because consumers vary in their threshold for heat, some might taste flavors while others do not. 

Common flavorful chili peppers include chipotles, which are made by smoking and drying jalapenos; thereby, having a woodsy, smoky flavor. Anchos possess a rich, dark cherry and raisin sweetness. Guajillos boast a moderately spicy, tangy flavor with a touch of citrus while pasillas have a unique, complex flavor that starts out like prune and finishes with a hint of licorice.

There are a number of varieties of habanero peppers, ranging from little to no heat to fiery hot (500,000-plus SHU), which makes them so popular, as they can be blended together or with other ingredients to develop unique flavor profiles. In general, habaneros possess a fruity, citrusy flavor, which is why they are often paired with fruits, with mango being the most common. 

At 800,000 to 1,000,000-plus SHU the Bhut Jolokia pepper, also known as ghost pepper, was certified as the hottest chili pepper on the planet in The Guinness Book of World Records in 2007, but no longer holds that title. As of August 2013, the Carolina Reaper, which can be as hot as 2,200,000 SHU holds the title. There are also more than 10 other peppers that have since been identified that are hotter than the ghost pepper. As you can imagine, with such hot peppers, the human palate can only experience the heat. These peppers contribute no flavor to food applications. 

It's time to heat up dairy! Then mellow that heat with a touch of honey!

 

 

The Next Era of Functional Beverages is Rolling Out: Dairy Rocks It!

 Functional foods and beverages are no longer just a niche wellness opportunity, according to the 2026 Functional Foods and Beverages Report from HealthFocus International. Consumers increasingly see food as an active tool for managing health and they expect everyday products—like their milk, cheese, yogurt and even ice cream--to deliver more than basic nutrition. 

The report identifies the shifts shaping functionality, all which are innovation opportunities for dairy processors. For starters, consumers today have more personal control over their health and a stronger preventative mindset. They are placing a greater emphasis on diet as a health tool and have a growing belief that food can actively support health. 

Beverages are a particular hotspot for consumers who want to make every sip matter. We saw this trend starting with poppi and similar better-for-you sodas. These beverages are made with natural ingredients and have clean labels, along with one or more functional ingredients associated with on-trend health and wellness benefits.

“Consumers are increasingly looking for beverages that feel both beneficial and exciting,” said Sandra Heidrich, vice president of marketing at Health-Ade, which markets a namesake brand of kombucha.

Just before the Labor Day holiday—hope you had a great one if you are in the U.S.--Rise Wellness grew its canned ready-to-drink protein beverage range with Protein Pop Balance. It is a sparkling, clear prebiotic soda. Each 12-ounce can contains 15 grams of protein (10 grams of clear whey protein isolate and 5 grams of collagen) and 5 grams of fiber. It comes in four flavors--lime slush, tropical pineapple, watermelon lime and fruit punch—and contains 0 grams of sugar. It is sweetened with a premium stevia leaf extract blend.

“Protein Pop Balance is all about giving people a lighter way to stay on track,” said Darin Perry, chief executive officer of Rise Wellness. “It’s a smart way to support your gut and your protein goals at the same time, without it feeling heavy. Balance brings together prebiotics, protein, collagen and fiber in one can that’s easy for consumers to grab and go.”

Protein beverages—all formats—are booming, with dairy proteins leading the way in new product rollouts this past summer. This is likely being fueled by those on weight-loss medications along with the desire to make every sip matter. 

To read more on this topic, link HERE to a Food Business News article I recently wrote titled: Functional beverages - Making every sip matter.

New research from the National Frozen & Refrigerated Foods Association (NFRA) finds that consumers using GLP-1 medications are bringing new expectations to the grocery store, creating opportunities across frozen and refrigerated categories for products that deliver protein, portion control, nutrition and convenience. This poll was conducted by Morning Consult from June 25 to 27, 2026, among a sample of 2,003 U.S. adults, including 241 current GLP-1 users. 

More than half (52%) of respondents report purchasing more high-protein dairy products. Nearly half (48%) say they are buying more single-serve or portion-controlled foods.
Rather than simply buying less, many GLP-1 users appear to be reshaping what they purchase and why. The research points to shoppers who are becoming more intentional about food choices, placing greater emphasis on satisfaction, nutritional value and convenience, with growing demand for products that fit smaller, more purposeful eating occasions.

“GLP-1 users are changing more than what they eat. They’re changing what they expect from food,” said Tricia Greyshock, president and CEO of NFRA. “As consumers become more selective, products that clearly appeal to health, convenience and lifestyle needs will have an advantage.”

The NFRA research shows that grocery shopping habits are changing as consumers adapt to new eating patterns. Beyond the items they purchase, 44% are also spending more per grocery trip and 41% are increasing overall grocery spending despite purchasing food more selectively. At the same time, impulse purchases are declining, suggesting a shift toward more purposeful decision-making.

The findings reinforce that GLP-1 users are not simply eating less; they are placing greater importance on foods that feel practical, manageable and aligned with their health goals.

Products that help consumers feel satisfied, support nutritional goals and deliver value in smaller portions are becoming increasingly important. In addition to high-protein dairy products, purchases are also increasing for protein drinks (43%), frozen proteins (42%), soups and lighter meals (41%) and frozen vegetables (40%), reinforcing the growing importance of foods that deliver nutrition and satisfaction in smaller eating occasions.

When choosing frozen and refrigerated foods, GLP-1 users place greater importance on high protein (81%), feeling full and satisfied (84%), lower sugar (79%), digestive ease (79%), fiber (75%) and gut health (75%) than consumers overall.

The research points to a growing focus on “right-sized nutrition”, foods that provide meaningful nutritional benefits while fitting into smaller, more flexible eating occasions.

For dairy foods innovators, this highlights opportunities around portion-controlled formats, resealable packaging, pre-portioned meals and products designed to support nutritional goals without creating excess.

As consumers become more selective, product communication takes on greater importance. GLP-1 users say simple ingredient lists, high-protein claims, high-fiber messaging and clear calorie and serving-size information are among the most valuable package cues.

The research also suggests that “GLP-1-Friendly” messaging is most effective when paired with concrete nutritional benefits. Protein, fiber, portion guidance and easy-to-understand nutrition information provide consumers with practical reasons to consider a product, while trusted validation from healthcare professionals and nutrition experts helps strengthen credibility.

There’s a huge opportunity for dairy-based beverages to experience accelerated sales growth the next few years. Let’s do it!