It’s Time to Start Marketing the Percent Daily Value of Protein in Dairy Foods

 

Welcome to the lone edition of the Daily Dose of Dairy Friday blog for the month of August 2025. I am trying to enjoy this last month of the dog days of summer as much as possible. Hope you are as well. 

I’ve been trying to stay on top of everything taking place with the Make America Healthy Again (MAHA) movement, and never in a million years did I think I would be as optimistic as I am regarding MAHA’s impact on the future of dairy. I almost hesitate to write this, so as to not jinx our future. But here it goes. 

Dairy is rocking MAHA. Those of us in the dairy industry have always believed in the affordable nutrition dairy delivers, but it’s starting to resonate with those outside our bubble. This is particularly true when it comes to dairy protein. More on this in a minute. 

First, if you missed the New York Time’s article on “There’s Money to be Made from MAHA. Food Companies Want In,” the link is HERE. 

In summary, there’s growing interest in healthier foods with fewer additives across all demographics. (That’s most dairy!) And with limits being put on SNAP benefits, better-for-you food and beverage companies are tweaking their communications to make sure their products are selected from the shelf. Dairy foods marketers need to get on board. 

Confidence in the American food system is down. Only about half of all Americans trust food companies. A growing number are reading food labels to avoid certain ingredients, such as artificial dyes, according to an August report on consumer behavior from Ketchum. Its data also shows that more than half of Gen X (that’s me, the forgotten generation, but maybe we will be the ones to turn the industry around!) and millennial consumers have confidence in the MAHA movement when it comes to food.

I highly encourage you to read the NYT article. Again, it can be found HERE. One of my favorite quotes comes from Nate Rempe, CEO of Omaha Steaks. “People are rediscovering the value of what’s always worked. It’s a reclaiming of authenticity.”

That brings me back to protein. This past week I spent some time with gal pals from my days at University of Illinois Urbana-Champaign (UIUC). While I tried very hard to “not talk shop,” health and wellness is on top of their minds, just like it is for much of America. 

One friend shared that her personal trainer told her to eat at least 30 grams of quality, complete protein at every meal. One way to ensure this is to check the percents Daily Value for protein. They should total 60%. As someone who has a lactose sensitivity and often chooses dairy alternatives, she found this frustrating. What she was eating was not adding up. 

Fortunately, just a day earlier, I got access to a podcast from The Institute of Functional Medicine titled “Optimizing Protein Intake for Muscle Health and Improved Function Across the Lifespan.” My former nutrition professor at UIUC—Dr. Donald Layman—was interviewed. This very educational podcast and its transcript are available HERE.

I managed to connect with Dr. Layman this week and his insights will be shared in an upcoming article for Food Business News on this topic. But, in a nutshell, he believes, and so do I, and clearly my friend’s personal trainer is on board, quantity of protein is evolving into quality of protein. And dairy rocks it. 

This week, Danone North America introduced OIKOS FUSION: a first of its kind, nutrient-dense cultured dairy drink developed specifically to support muscle mass during weight loss, while also supporting digestive health. The product is powered by the company’s patented combination of whey protein, leucine and vitamin D. 

“These three key nutrients have been extensively researched in populations at risk for muscle loss, including two clinical trials conducted by Danone. Together, this proprietary trifecta blend takes intentional muscle support to the next level by helping consumers maximally trigger muscle synthesis when paired with a balanced diet and exercise.” Much of Danone’s research and development is based on Dr. Layman’s early work in this area. 

OIKOS FUSION comes in Strawberry, Mixed Berry and Vanilla flavors. Each nutrient-dense 7- fluid ounce, 130-calorie bottle is lactose-free and contains 23 grams of complete protein to support strong muscles (That’s 46% of the Daily Value) and 5 grams of prebiotic fiber to support digestive health, among other nutrients. When consumed with two eggs and some whole grain toast at breakfast, one is taking in much more than the recommended 30 grams/60% DV of protein. (By the way, Dr. Layman’s work shows that if one strives to consume 30 grams of protein at a meal, breakfast is the most important one.) 

A few months earlier, Danone North America introduced shelf-stable OIKOS Protein Shakes. Each ready-to-drink 12 fluid ounce bottle provides 30 grams of complete protein (from milk protein concentrate and micellular casein isolate) and 5 grams of prebiotic fiber (from inulin) with only 1 gram of sugar and 0 grams of added sugar. The beverage is sweetened with stevia. That 30 grams is 60% of the Daily Value for protein. Like I said, dairy is rocking it. 

Nurri, a rather new brand of ultra-filtered milk protein shakes, has redesigned its packaging, coinciding with its expansion into new retail markets and the introduction of additional flavors. The vibrant new look is part of the company’s strategy to appeal to a broader audience and highlight that each 11-ounce can provides 30 grams of protein (60% of the Daily Value) and only 1 gram of sugar. 

The time is now for the dairy industry to do a better job of communicating not just protein content, but percent Daily Value of complete protein. Offer serving suggestions and recipes on how to get 30 grams (60% Daily Value) at every meal. 
If you need to explore the range of dairy proteins available to formulators to reach these functional levels, link HERE to the July 30, 2025, webinar from the American Dairy Products Institute (ADPI) on the topic. KJ Burrington, vice president of technical development at ADPI, and I, discuss why dairy ingredients are the nutritional stars behind innovative products from around the globe and how you can leverage their benefits in the products you are developing today. 

The Future is Bright For Dairy and Dairy Ingredients. Make It with Dairy.

 

Private-label retailer Aldi now offers Elevation Protein Puffs. Milk protein isolate is the number-one ingredient. Some of the other—but not all--dairy ingredients in the puffs are skim milk, whey protein concentrate and cheese. Each 2.1-ounce pack provides a mere 220 calories and a whopping 42 grams of protein, along with 6 grams of fat, 4 grams of carbohydrates and 2 grams of sugars (none are added sugars). This exemplifies the meaning of a nutrient-dense food. On the backside, the brand calls out the amino acid composition of the product and highlights the branched-chain amino acid (BCAA) content. The BCAAs are associated with lean muscle recovery and development.  



 

Global demand for dairy, meat, poultry and fish is projected to climb steadily over the next decade, driven by rising incomes and urbanization in middle-income countries, according to a new report from the United Nations Food and Agriculture Organization (FAO) and the Organization for Economic Co-operation and Development (OECD). The Agricultural Outlook 2025-2034, which was released July 23, 2025, projects a 6% increase in global per capita consumption of animal-source foods by 2034. The trend is most pronounced in lower middle-income countries, where intake is expected to rise by 24%, far outpacing the global average. To access the report, link HERE.

 

A highlight of the report is a scenario where nourishment improves for all, and at the same time, agricultural emissions are reduced by as much as 7% below current levels by 2034.

“We have the tools to end hunger and boost global food security,” said Mathias Cormann, Secretary-General of the OECD. “Well-coordinated policies are needed to keep global food markets open, while fostering long-term productivity improvements and sustainability in the agriculture sector.”
International trade will remain indispensable to the global agri-food sector, according to the report. And what perfect timing, as the day before this report came out, there finally was some good news to come out of Washington, D.C. 

There’s a new trade framework between the United States and Indonesia that eliminates tariffs on the vast majority of U.S. exports and contains pledges to remove longstanding nontariff barriers affecting American dairy products.

“This looks like it will be a significant win for U.S. dairy,” said Gregg Doud, president and CEO of the National Milk Producers Federation (NMPF). “We are pleased to hear this framework removes roadblocks to trade and will help grow dairy sales in one of the world’s most populous markets.”

Krysta Harden, president and CEO of The U.S. Dairy Export Council (USDEC), said, “(This) announcement is an important step forward in advancing opportunities for U.S. dairy exporters. This deal is poised to strengthen our long-term partnership with Indonesia while giving U.S. dairy companies a better shot at competing fairly. While verification that Indonesia honors its commitments will be necessary, the removal of both tariff and nontariff barriers is precisely what our industry needs to create new momentum for U.S. dairy exports and deeper collaboration with a key Southeast Asian partner.”

The United States exported $246 million in milk powders, whey products, cheese and other dairy ingredients to Indonesia in 2024, making it the seventh largest U.S. dairy export destination. The agreement complements ongoing by NMPF and USDEC to support integration of school milk into Indonesia’s new Free Nutritious Meals program and foster greater collaboration on trade.

There’s also room to do a lot more with dairy in the U.S. For example, domestic commercial use of total milk solids grew by 2.2% from a year ago during March to May, according to a new Dairy Market Report from NMPF and Dairy Management Inc. Check out the table above. You can access the report HERE.

Want to learn more about milk’s inherent nutrient density and versatility? Growing consumer trust in dairy’s “simplicity” and “minimal processing” makes U.S. milk, products made from milk and dairy ingredients ideal for application functional food and beverage innovation. Whether it’s related to protein quality, bioactivity, naturally occurring vitamins and minerals, prebiotic carbohydrates, and/or functional fats, it's time to tell dairy's nutrient density story. Register for a free webinar on this topic taking place July 30, 2025, 1:00pm CDT. Register HERE.

Yours truly, Donna Berry, along with dairy industry veteran and dear friend KJ Burrington, vice president of technical development at American Dairy Products Institute (ADPI), will demonstrate why dairy ingredients are the nutritional stars behind innovative products from around the globe and how you can leverage their benefits in the products you are developing today. If you can’t join us live, be sure to register to gain access to the recording. 

IFT FIRST 2025: An expo that included breaking news, deal making and lots of natural color, along with The Dairy Processor List. Edition 4.

 

The Dairy Processor List is 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 fourth edition. 

Great to see so many of you at IFT FIRST. Hope your flights home were not delayed too much because of Wednesday’s storm. I walked into my home just as it began to pour. 
This IFT FIRST was unlike any Institute of Food Technology expo I’ve attended, and I’ve been to more than 30. Regulatory policy was changing—or threatening to be changed—every day of the expo. Nick Praznowski, director of industry analysis at Bader Rutter, sums it up quite nicely. He wrote:

“We’re watching a national food policy spectacle play out in real time. Three highly anticipated announcements affecting all of food production will soon be released. Brands, organizations and advocates are tuned in and anxious to influence the pending policies. Adding to the tension is an administration enthusiastically pressing for a new “healthy” America, fomenting vigorous debate as it pits regulators and agencies against corporate interests, and cabinet members against each other.”

Please link HERE to read the entire article. 

I am not surprised by the recurring themes on the expo floor at IFT FIRST. Nutrient-dense foods for GLP-1 diets dominated the conversation, with protein and fiber teaming up as the perfect marriage for these products.

The other biggie was natural colors, with suppliers of these non-synthetic colors glowing. They have what the food and beverage industry wants. Some exhibitors were even sparkling. Today’s blog sponsor—Lycored—sparkled (using natural colors, of course) to celebrate its 30th anniversary. The company’s coloring capabilities in dairy are showcased throughout this blog. 

On the first day of the expo, FDA approved gardenia (genipin) blue as a natural color, joining the three--galdieria extract blue, butterfly pea flower extract and calcium phosphate—which were approved on May 9, 2025. 

 

 

That same day, Health and Human Services  Secretary Robert F. Kennedy Jr. announced that he wants to expand dairy recommendations in the federal dietary guidelines, which are set to be updated later this year.

“I grew up in a world where milk was the healthiest thing that you could eat,” said Kennedy during a news conference. “There’s a tremendous amount of emerging science that talks about the need for more protein in our diet and more fats in our diet. And there’s no industry that does that better than this industry.”

Also on July 14th, dozens of U.S. ice cream makers pledged to eliminate certified artificial colors from ice cream products made with real milk by Dec. 31, 2027. The commitment represents companies making more than 90% of the ice cream volume sold in the United States. Many commercial ice cream makers have already phased out certified artificial colors and many others are working with suppliers to phase them out. 

This commitment joins a string of other proactive, voluntary efforts by U.S. dairy to bring wholesome, nutritious dairy products with less added sugar and more natural ingredients to consumers in the United States, especially students in school. The dairy industry is also working with schools, nutrition professionals, federal agencies and parents to educate students on the benefits of healthy dairy options in diets to promote positive health outcomes.

The 2025 IFT FIRST ended with an announcement by FDA that it plans to revoke various  food standards after concluding they are obsolete and unnecessary. This includes standards for 18 types of dairy products, including certain milk and cream products, cheeses and related cheese products and frozen desserts.

You can explore the list by linking HERE.

The International Dairy Foods Association has been requesting for many years to remove certain standards, saying a product could be considered misbranded or adulterated if a manufacturer uses a new, innovative technology or ingredient not specified in the law. Dairy foods currently account for about one-third of all standards of identity in the Federal Register. 

I welcome your thoughts on all this action. Hope you recoup after an eventful IFT FIRST and reboot for next week. I can guarantee there will be more chaos.

Here’s What You Can Expect at IFT FIRST this Week, along with The Dairy Processor List. Edition 3.

 

The Dairy Processor List is 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 third edition, which covers: IFT FIRST, what’s next in the anti-obesity movement, Texas’ ingredient ban, potential OBBBA implications to the food industry, labor shortages, tariffs and a summary of all the food-related action that took place by FDA during the first 100 days of the current administration.  

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 now living closer to Wrigley Field. Go Cubs, Go! Bummer that they are away this weekend, as Chicago in the summer is the best. Welcome and enjoy!  

This year’s IFT FIRST expo floor promises to be chaotic, in a good way. It’s my understanding that many ingredient suppliers scrambled this week to better address the madness that continues to come from the nation’s capital. The Lone Star State added to the insanity. Before we get into all of that, here’s what you can definitely expect at IFT FIRST. 

Here’s the deal. Magic weight loss drugs have come a long way since the now-banned, over-the-counter diuretic pills from the ‘80s and ‘90s. (And yes, I was like the majority of teenage girls, a user!) While studies showed they suppressed appetite and sped up metabolism, the side effects, including stroke and heart attack, outweighed the benefits. Some believe that today’s anti-obesity medications (AOMs) are on the same trajectory.

These AOMs trick the body into feeling full by functioning similar to the satiety hormone known as glucagon-like peptide-1, or simply GLP-1. This hormone is naturally made by the small intestine and stimulates insulin production, which in turn lowers blood sugar levels. It also slows down stomach emptying and reduces the levels of hunger hormones.

ATTENDING IFT FIRST? VISIT INGREDION AT BOOTH S1129.

 

Here’s where things get exciting. As experienced firsthand at Vitafoods Europe this past May in Barcelona, GLP-1 is the talk of the food and beverage industry. This will take place in two very different conversations at IFT. The first will be about formulating nutrient-dense foods for those on GLP-1 drugs in order to prevent malnutrition. The other, which is still in its infancy, is about designing foods and beverages to naturally boost GLP-1 hormone production in the body.

To read more about the latter, link HERE to a recent Food Business News article I wrote titled “Can emerging food ingredients compete with GLP-1 medications?” This is a very exciting and emerging space. Since writing the article, I learned about a bar and beverage mix called Supergut. Dairy proteins are a key part of the formulation. 

Lu Ann Williams, global insights director at Innova Market Insights, expects proteins, vitamins and fibers to be the talk of IFT FIRST as they are “nutrients that are easy to understand.”
She also said, “people are very interested in fortified foods again” and “differentiating proteins, as well as blending proteins, is starting to emerge.”

The rest of IFT FIRST will be a lot of conversations with formulators and suppliers scrambling. Because, in case you missed it, Texas Governor Greg Abbott signed Senate Bill 25 on June 22, 2025, requiring warning labels on foods containing 44 additives, including artificial food dyes, chemical preservatives, chemical baking aids and titanium dioxide. Yes, titanium dioxide is back in the clean-label conversation. 

The law reads that any product containing any of the 44 additives must have a label stating: “WARNING: This product contains an ingredient that is not recommended for human consumption by the appropriate authority in Australia, Canada, the European Union, or the United Kingdom.” 

The Washington Post reports that the regulation only applies to food labels “developed or copyrighted” on or after January 1, 2027. This means that companies would only have to include the warning on food labels they’ve redesigned or updated, or are new foods with new labels. 

All 44 additives are now taboo and formulators have likely been directed to get them out of products. Companies that supply these ingredients are not in a good place. 

While many dairy processors have already removed artificial colors (good job!), many may not realize that those baked good ingredients are an issue when it comes to many of the inclusions that go into ice cream, refrigerated desserts and even yogurt side cups. 

Then there’s that One Big Beautiful Bill Act, or OBBBA. It’s anything but beautiful. In fact, many parts of it are quite ugly.

On July 2, 2025, Sameed Khatana, MD, assistant professor of cardiology at the University of Pennsylvania School of Medicine, and senior fellow at the Leonard Davis Institute of Health Economics, along with Nicholas Illenberger, assistant professor with the Department of Population Health Grossman School of Medicine at New York University, wrote a research memo to House Speaker Mike Johnson and Senate Majority Leader John Thune estimating that the loss of SNAP would result in 93,000 premature deaths between now and 2039. 

Simply, “cuts to food and health assistance will make more people hungrier and sicker,” according to Danielle Nierenberg, co-founder of Food Tank. “Parts of the food industry could feel a pinch.”

That’s because SNAP accounts for about 9% of grocery spending, so large corporations could see sales dip especially among packaged food products, according to a Wall Street Journal analysis. You can read more HERE.

“Provisions in the OBBBA that target immigration will likely have disproportionate impacts within the food system,” wrote Nierenberg. “The Act more than triples the budget of Immigration and Customs Enforcement (ICE), with a focus on ramping up detention and deportation of non-citizens. Plus, it revokes SNAP eligibility for some lawful immigrants and levies new taxes on sending money home to families abroad, both of which impact immigrants’ access to self-sufficiency through food and restaurateurship.”

This is also devastating for agriculture labor. In preparation for a tightening of the workforce, a new quarterly report from CoBank’s Knowledge Exchange recommends rural U.S. operations begin to increase their focus on technology to overcome labor availability challenges.

“Barring an unforeseen change in labor force participation rates or immigration policies, the pool of available workers is set to shrink precipitously in the next few years,” said Rob Fox, director of CoBank’s Knowledge Exchange. “The problem will be even more acute in states with lower population growth in the Upper Midwest, Corn Belt and the Central Plains. Increased adoption of technology—namely AI and robotics—will likely be at the core of any strategy to address the oncoming labor squeeze.”

In the past eight months, nearly 2.5 million working-aged people have dropped out of the workforce, the bank reported. And while CoBank said that farmers and ranchers walked away with significant wins from the OBBBA, farm bill program funding took a nearly $200 billion hit.

Then there’s those tariffs. According to a study commissioned by UserTesting and conducted by Talker Research on a total of 4,000 consumers, rising costs driven by tariffs are reshaping how global consumers live, shop and engage with brands. The survey took place between June 4 and June 12, 2025, and included a nationally representative sample of adults (18+) across the United States (n=2,000), Australia (n=1,000) and the United Kingdom (n=1,000).

Tariffs are no longer background noise, they’re triggering real lifestyle changes. Consumers across the globe are actively cutting back:

• 42% are buying fewer products overall
• 27% are switching to generic or store-brand alternatives
• 20% are traveling less

As economic uncertainty stretches on, brands are now navigating an increasingly emotionally charged marketplace, where trust, tone and transparency matter as much as price. Just because “climate-smart (federal) initiatives are either on hold, cancelled or reversed entirely,” according to Nierenberg, brands cannot put their sustainability and transparency initiatives on hold. 

Consumers increasingly expect sustainability, animal welfare, regenerative and non-GMO claims to be verified by a trusted third-party, according to the 2023 Nielsen IQ Label Insight Report. This is something to ask for when talking with exhibitors at IFT FIRST. 

To wrap things up, this press release landed in my inbox yesterday. It’s a statement from Marty Makary, who said that during his first 100 days as FDA Commissioner the agency “embraced gold-standard science, transparency and common sense.” 

WASHINGTON, DC—JULY 10, 2025—As I mark my hundredth day on the job at the FDA, I’m proud to celebrate the agency’s accomplishments in the bipartisan effort to Make America Healthy Again. I came here with big questions: Why does it take ten years for a drug to reach patients? How can we fix America’s  food supply so it is not filled with harmful chemicals and additives? Why are childhood chronic diseases so prevalent? We are taking bold action to address these big, obvious problems, and more, which have been staring at us for years.

The FDA regulates products that account for 20% of all U.S. consumer spending, and our work impacts the lives of every American. Over the past 100 days, we’ve launched dozens of key initiatives across the full range of the FDA’s purview to help make food healthier for children and families, accelerate meaningful cures and treatments, and modernize the agency with transparency, gold-standard science and common sense. 

The food-related highlights include: “Food--Healthier Food for Children” and “Fixing America’s Food Supply.” Here are some specifics. 

• Petroleum-based food dye removal: Took action to phase out petroleum-based synthetic food dyes from the U.S. food supply, which are linked to numerous health risks.
• Improving infant formula: Continued the work of Operation Stork Speed by hosting an expert roundtable on infant formula and exploring new ways to bring additional and healthier options without ingredients like seed oils, added sugars and heavy metals to market.
• Food chemical review: Initiated a robust, transparent review of chemicals currently in the food supply, such as BHT, BHA and ADA; and expedited the review of chemicals currently under review, such as phthalates, propylparaben and titanium dioxide.
• GRAS reform: Exploring rulemaking to require “generally recognized as safe” (GRAS) submissions to FDA to stop industry’s long-standing practice of introducing ingredients into the food supply without FDA knowledge or oversight.
• Natural food dyes: Approved uses of three food colors derived from natural sources: Galdieria extract blue, butterfly pea flower extract and calcium phosphate, and initiated an accelerated the review of other natural alternatives.
• Began revising broken dietary guidelines: Launched the Nutrition Regulatory Science Program in partnership with NIH to better address highly relevant questions for Americans’ health, such as the impact of ultra-processed foods and the effect of certain food additives.
• Defining ultra-processed foods: Will launch FDA/USDA request for data and information to help develop a uniform definition of ultra-processed foods, and industry roundtable, paving the way for additional study and action.

Hope to see many of you at IFT FIRST!

 

 

 

The Pint Gets More Powerful in 2025

Flavor is no longer just about what tastes good. It’s about what feels meaningful, personalized and future-facing. It’s about delivering delight in a moment of chaos, comfort in the face of climate shifts and trust in a time of transformation, according to research shared by IFF. “Consumers are no longer chasing indulgence for its own sake. They’re seeking moments of joy that feel emotionally grounding and intentionally pleasurable, small escapes that restore balance and spark connection. This movement toward ‘joyful harmony’ reflects a desire to elevate everyday experiences through sensory delight, cultural nostalgia and moments that feel shareable and real.”

Enter the powerful pint of ice cream. It contains just enough creamy and dreamy to bring joy.  
I explored this topic a few weeks ago. If you missed the Friday the (June) 13th blog titled “July is National Ice Cream Month. Explore some of the creative goodies Americans will be enjoying this summer,” link HERE.

Joyful harmony is creating a surge in demand for comforting yet adventurous profiles, according to IFF research. Think playful nostalgia and glimmers of happiness. Expect flavors to be layered, bold and emotionally expressive, often times with multisensory formats. 

That’s what you find in Jeni’s Splendid Ice Creams new “Super Fun Times” collection. These three new limited-edition flavors are about making joy part of the everyday palate. 

Pink Bubble Gum is juicy and intensely fruity. Tastes like the first--and best--30 seconds of classic gum.

Root Beer Float is root beer ice cream with marshmallows. It tastes like the creamy, refreshing, frothy foam atop a frosty mug of root beer.

Toasted S’mores is toasty vanilla bean marshmallow ice cream with gooey milk chocolate and graham cracker cookies.

Just in time for the holiday weekend and National Ice Cream month, Jeni’s has three more nostalgic delights. 

Popcorn Brittle is popped popcorn ice cream with a corn-toffee crunch.
Strawberry Pretzel Pie is pretzel streusel and strawberry sauce in cream cheese ice cream.
Watermelon Taffy tastes like a creamy, tart candied watermelon.

After Kellanova partnered with Golden West Food Group earlier this year to launch Eggo and Rice Krispies Treats Ice Cream, the companies decided to grow their breakfast-inspired pint offerings with more nostalgic cereal flavors. 

The original pint lineup included three Eggo-inspired flavors--Blueberry, Buttery Maple and Chocolatey Chip--along with Rice Krispies Treats. The new pints are Apple Jacks, Corn Pops, Froot Loops, Frosted Flakes and Honey Smacks. 

After ice cream, what else is creamy and dreamy? Pudding, and why not freeze it for the fun of it?

New Lorenzo’s Southern Style Frozen Pudding has twice the butterfat of standard ice cream. It’s creamy, dreamy and brings nostalgic joy. These premium frozen pudding pints come in four varieties: Banana Pudding, Chocolate Mousse, Hawaiian Pineapple and Schnooka’s Strawberry. They are made with clean-label ingredients and much lower in sugar than the original family recipe that they are based on. They are sold by the pint in retail stores throughout Chicago, my amazing hometown.

Sunday kicks off the Summer Fancy Food Show in New York City. I expect to see lots of great dairy innovations on the expo floor. I am very much looking forward to tasting Sammontana Gelati all’Italiana, which is making its U.S. debut. 

Founded in 1946 in Empoli, Tuscany, Sammontana is more than just a gelato company. Known for its creamy textures and bold flavors, it is a symbol of joy, family and flavor that has defined generations of Italian summers, according to the company. (There’s that joy attribute.) 

American consumers will soon be able to enjoy a curated selection of flavors, including Chocolate, Pistachio, Wild Cherry Vanilla, Hazelnut, Almond Brittle and the brand’s best-seller in Italy: Salted Caramel. Sammontana gelato will be available starting this July in all Eataly locations across the U.S., with additional products and retail partnerships to follow in the coming months.

“For generations, Sammontana has represented the joy of Italian summer, the spontaneous smile that comes with a cone on a hot day, the shared pleasure of a family dessert, the timeless ritual of gelato,” said Alessandro Angelon, CEO of Sammontana Italia.

Lastly, there’s Protein Pints, an innovative protein-packed ice cream brand that is rapidly disrupting the frozen dessert aisle with a unique offering that resonates strongly with today's health-conscious consumers. Higher protein ice creams of a decade ago also focused on reducing or eliminating carbohydrates and going as low as possible on calories. Protein Pints do that, too, but the primary focus is on delivery high-quality, complete protein. 

Protein Pints demonstrates the power of a product that meets evolving consumer needs for both indulgence and wellness. The brand’s commitment to using only natural ingredients ensures extraordinary taste, while its significant protein and lower sugar content clearly resonate with a broad audience. 

The five flavors are Cookie Dough, Peanut Butter Chip, Chocolate, Mint Chip and Strawberry. All flavors are packed with 30 grams of protein per pint, made with natural ingredients and 85% less sugar than traditional ice cream. Protein Pints still contains some added sugars, but are also sweetened with allulose and monk fruit. Creamy, dreamy dairy fat is a critical part of the formulation. The product is made with whole milk and butter. You will also find egg yolk and whey protein isolate on the ingredient statement. 

It's time to chill out and find joy in ice cream.

 

Hybrids (Animal and Plant): It’s Only a Matter of Time

 

Consumers have come to expect that food and beverage manufacturers use—as best as possible—sustainable sourcing and production practices. But most are not willing to pay for it. 

Consumers also know they need to eat more plants. They’ve heard the message. But, they are not going to eat it if it does not deliver on taste. 

“Sustainability is going to become cost of entry into market,” said Kara Weibeler, senior director of consumer insights at Chicago-based Simple Mills, a natural brand offering premium better-for-you crackers, cookies, snack bars and baking mixes. She spoke at a Chicagoland Food & Beverage Network Innovation Breakfast on May 1. 

It’s all about meeting consumers where they are in their health and wellness journey. Ten years ago it was a lot different than where they are today. And this will likely look very different in 10 more years. 

Janet Helm, a food and nutrition consultant based in Chicago, the former Chief Food and Nutrition Strategist for Weber Shandwick who helped turn milk from a commodity to a brand with the iconic got milk? and milk mustache campaigns, said that right here, right now, consumers are looking for “healthiesh” and “plant forward” options. It’s all about “tasting good, being good for you—and the planet—and not about deprivation.”  

“Hybrids, if we had them 10 years ago, we’d be much further in,” said Susann Bellman, senior business development manager at NIZO, a global leader in food research with a focus on protein and fermentation innovation, when speaking at VitaFoods Europe 2025 in Barcelona about a month ago. 

Nick Morgan, managing director of Nutrition Integrated, was on a panel with Bellman. He noted the evolution of the protein bar over the past two decades. “The shift of change is significant,” he said. 

It will be the same for dairy soon. Bellman said that consumers want more protein—animal and plant—and they want to get it through familiar formats. 

Morgan believes that the dairy case is the ideal retail department. “The dairy aisle is so well established,” he said. “And products come with a very accessible price point.” 

Both panelists, along with another, Simon Jurkiw, a food industry growth consultant with Pop Scale Up agreed that there’s a lot of opportunity in hybrid protein desserts. Protein gives permission for consumers to indulge. In the U.S., this is a particularly key area to focus, as the refrigerated dessert sector is currently quite small; however, it has opportunity for great growth. 

Say hello to the new Dairy Drink from Farm Dairy and PlanetDairy, both in The Netherlands. It is hybrid milk making its debut in Albert Heijn grocery stores across the country. 

(It’s a hybrid milk that also has potential to be transformed into a refrigerated dessert.)

PlanetDairy has combined its proprietary core technology with Farm Dairy’s production platform to make this new blended milk product possible. It provides the taste and nutritional profile of traditional dairy with the lower carbon benefits of plant ingredients.

“We first met with Albert Heijn in the spring of 2024,” according to Paul Cornillon, chief technology officer at PlanetDairy, a company dedicated to creating hybrid dairy products. “We shared the success of our cheese launch (under the brand name of Audu) in the Nordic markets and approached them with ideas on cheese, milk and yogurt.” 

To read more about PlanetDairy and Audu, link HERE.

The first challenge to overcome was taste and appearance. The new milk blend had to look and taste like traditional dairy milk. That’s where most consumers are today. 

As mentioned earlier, today’s consumers want sustainable options, but are not necessarily willing to pay for them. The companies worked together to select ingredients to match the experience of traditional dairy, while also being affordable and nutritionally balanced.

The Dairy Drink comes in three varieties: skim, semi-skimmed and whole fat. They are 60% to 70% cows’ milk, depending on variety, with the balance comprised of plant-derived ingredients. 

If your company is not already exploring this space. It’s time. 

July is National Ice Cream Month. Explore some of the creative goodies Americans will be enjoying this summer.

 

The average American consumes about four gallons of ice cream a year, according to the International Dairy Foods Association (IDFA). Most ice cream companies are family owned and have been in operation for more than 50 years, according to an IDFA survey. And last year, ice cream makers in the U.S. churned out more than 1.3 billion gallons of ice cream. That’s a lot of frozen deliciousness. 

As the summer reaches peak temperatures in July, Americans celebrate National Ice Cream Month as a way to cool off and enjoy the nation’s favorite frozen treat with friends and family. This year the majority of that ice cream will be lacking chocolate, as the prices of cocoa, and the chocolate made from it, are at record highs. 

Formulators have gotten creative—and at times, edgy—with innovations for this summer. Many focus on newstalgia flavors, which are nostalgic with a modern twist. Others are designed to provide wow, maybe even shock value. And others are about forging a connection between brand and consumer in order to bring them some joy. 

Less than a mile from my home in Chicago is Pretty Cool Ice Cream. One of the shop’s recent limited editions was the Potato Skins Ice Cream Bar. It tasted just like the famous appetizer, but cold, and a bit creamier. Get inspired by checking out the menu HERE.

Perry’s Ice Cream has three new flavors exclusive to its scoop shops, which are located across New York, Ohio and Western Pennsylvania. Only one has some chocolate inclusions. 

Blueberry Cornbread is a fusion of honey ice cream, blueberry swirls and cornbread pieces, while Lavender Dream is a sophisticated blend of lavender vanilla ice cream complemented by ribbons of blackberry swirls. The NutHouse, a collaboration with Ohio State University Athletics, features sea salt caramel ice cream, brownie batter swirls and chunks of peanut butter cookie dough. The latter is also available at retail in a 1.5 quart container. The new flavors can also be purchased online via its website. 

Cold Case Ice Cream is only available online. It is a crime-inspired direct-to-consumer ice cream company breaking the mold with a growing cult following. All ice creams are limited edition, hand-crafted specialty flavors that are shipped in a solid -109.3°F frozen case with a chilling twist.  

Here’s what’s inside the new Break Free Limited Edition Premium Case. A gold “shovel” spoon to scoop out all of the evidence and leave no crumbs behind. One Cold Case Mystery Game, a family-friendly game based on the six suspects’ flavors. There’s also six pints of ice cream and their accompanying “incident report” detailing each mysterious flavor profile. 

The flavors are: 

• America’s Most Wanted: Creamy goat cheese meets rich blackberry jam, sliced almonds, brown sugar, honey and just a whisper of rosemary.  
• Cookie Mobster: A blue sweet cream base hides a stash of Oreo pieces, Famous Amos chocolate chip minis and those notorious pink-and-white Circus Animal cookies. 
• Huckleberry Pie Witness: Fresh huckleberries, jammy swirls, a buttery graham cracker pie crust and warming spice. 
• Illegal Fireworks: Cotton candy and vanilla ice cream rigged with Pop Rocks for an explosive finish, ignited by marshmallow swirls and detonated candy shards.
• Stone Cone Killer: Sweet cream ice cream laced with chunks of fudgy brownie, shards of chocolate-drenched waffle cone and thick veins of fudge swirl. 
• Summer Camp Massacre: Vanilla ice cream stuffed with graham crackers, brown sugar, chocolate shavings and a sticky swirl of marshmallow. 

This isn’t just an ice cream drop. It’s a story-forward, true-crime inspired brand that offers a full sensory experience. 

Speaking of sensory, Unilever’s UK ice cream brand Magnum continues to grow its Utopia novelty. The brand describes the stick bars as being multi-sensorial, as they are “marbled” and surrounded with a liquid sauce and enclosed in a coating.

Double Cherry offers a combination of marbled berry-flavored panna ice cream, drizzled in sour cherry coulis sauce and covered in the signature Magnum milk chocolate coating with crunchy, berry-flavored sugar pieces.

Double Hazelnut swirls hazelnut and caramel almond ice creams within a salted hazelnut sauce, coated in thick white chocolate studded with salted caramelized hazelnut, almond and pistachio pieces.

Euphoria Pink Lemonade is creamy lemon ice cream wrapped around an intense core of sweet raspberry sorbet, coated in white chocolate and bursts of raspberry crunch and popping candy. 

Friendly’s, a brand of Dairy Farmers of America, wants to connect with Gen Z through a collaboration with the Jonas Brothers. The trio are celebrating 20 years of music with their upcoming tour that kicks off on August 10 at MetLife Stadium. (I took my sons to see them 18 years ago. I am still recovering.) 

The new 20th Anniversary Flavor combines each brother’s favorite ice cream flavor--all side by side--in one 48-ounce tub. It’s Neapolitan with a twist. The flavor are: Kevin’s Coffee Cookie Crumble, Joe’s Chocolate Marshmallow Swirl and Nick’s Vanilla.

Hiland Dairy Foods is offering more than just fun-flavored ice cream this summer. It’s serving up a chance to win big. The Golden Ticket Giveaway, a promotional partnership with Silver Dollar City, invites families to celebrate the season with a scoop of fun and a sprinkle of adventure. Running from June 1 to July 27, the campaign features instant-win prizes, social media giveaways, and the ultimate grand prize: the Golden Ticket, which grants winners a memorable trip to Silver Dollar City. With a retro-inspired theme that evokes the magic of summer vacations and rollercoaster thrills, the campaign brings together two summertime favorites: ice cream and amusement parks. This summer Hiland’s three new ice cream flavors are: Chocolate Peanut Butter,  Strawberry Cheesecake and Cherry Cheesecake.

Graeter’s Ice Cream is riding the amusement park ice cream theme with the rollout of Beast Feast – Cookie Dough Unleashed. It is named after the iconic, record-setting wooden roller coaster at Kings Island. The cookie butter ice cream is packed with monster-sized chunks of sugar cookie dough and topped off with rainbow sprinkles. 

Beast Feast – Cookie Dough Unleashed is part of Graeter’s limited-edition summertime flavors inspired by classic bakery treats. The Bake Shop collection includes five other new flavors: Cinnamon Sticky Bun, Blueberry Lemon Crumble, Pineapple Passion Fruit Sorbet, Minty Brownie and Caramel Pecan Cheesecake.

Like Friendly’s, Jeni’s Splendid Ice Creams is connecting with consumers through music, too. It’s all about that feeling when your favorite band takes the stage and time stops. Everything else falls away, you’re wholly present and in the moment, engaged with what’s happening right now, connected with those around you, and you feel fully alive. Jeni’s latest limited-edition flavor is a celebration of that exact feeling, inspired by the band Goose.

Goose Tracks is a riff on a nostalgic classic black raspberry chip. Except Jeni’s made it bolder by swapping black raspberries for juicier, more flavorful berries, including red raspberries and blackberries, and layering in bittersweet chocolate flakes. It’s both nostalgic and new, like hearing your favorite song played live for the first time. Other new flavors from Jeni’s include Pink Bubblegum, Root Beer Float and Toasted S’mores. 

“On a Venn diagram comparing Jeni’s and Goose, where the circles overlap would be called Things That Bring People Together and Make People Feel Good,” said Ryan Morgan, Jeni’s Head of Brand. “Music and ice cream are two of life’s greatest connectors. A live Goose show is about the joy of the moment and sparking the type of emotional connection that only comes through shared presence in real life. A Jeni’s experience is about the same thing.”

Because not everyone can afford a pint of Jeni’s during these inflationary times, The Kroger Co. decided to get bold with its limited-time Kroger Brand Summer in a Pint collection.

The four varieties and their stories are:  

• Fireside Nights: An elevated take on classic s’mores, this toasted marshmallow-flavored ice cream features s’mores pieces and a glittering swirl that radiates the orange hue of a campfire flame so campers and glampers can enjoy a bounty that does not require roughing it.  
• Italian Style Summer Fizz: Transporting taste buds to a carefree moment in the Euro summer sun, this blood orange-flavored sherbet is loaded with popping candy clusters and a blood orange-flavored ribbon.  
• Poolside Tan Lines: Mimicking the tan lines achieved after kicking back poolside, this flavor swirls together vanilla bean, chocolate and coffee ice creams.
• Sandy Shores: Like tropical waters cascading across shorelines, this coconut-flavored ice cream is reminiscent of crystal-blue seas and swirled with a sweet and salty pretzel crunch for a treat even better than a beach day.  

Take a break and grab a scoop of your favorite. Cheers! Oh, and by the way, Happy Friday the 13th!