Cheese Innovation: Curds Come in Many Ways

U.S. cheese consumption is at an all-time high. The U.S. Department of Agriculture Economic Research Service reported that in 2016, per capita consumption of natural and processed cheese varieties reached 43.6 pounds. Of that, 36.6 pounds was natural cheese, representing an increase of 12.1% since 2006. The remainder—6.97 pounds—is processed cheeses, which encompasses many varied products, and has been a fluctuating number over the 10-year period.

Cottage cheese, though typically classified as a cultured dairy product, starts out as cheese curd. It’s been a declining category. Per capita consumption in 1976 was 4.6 pounds. This figure dropped to 2.6 in 2006 and even further down to 2.2 in 2016. Yet, I am hopeful this figure will turn around soon with the innovation taking place in flavors and single-serve containers. (This week a new player in this space will be featured as a Daily Dose of Dairy.)

Muuna, for example, continues to reimagine the category with its rollout of the first-ever Pumpkin & Spice cottage cheese. This individually portioned product blends real pumpkin puree, pumpkin spice seasoning, and creamy, protein-packed cottage cheese, conjuring the flavor of pumpkin cheesecake. Part of the new product’s marketing message is that it’s a guilt-free way to enjoy the seasonal flavor. For instance, one medium pumpkin spice latte averages approximately 50 grams of sugar and little to no protein whereas a 5.3-ounce snack cup of Muuna’s new Pumpkin & Spice flavor has only 8 grams of sugar plus a whopping 17 grams of protein, and even contains probiotics and potassium.

America’s love affair with cheese is both deepening and evolving, according to David Sprinkle, research director at Packaged Facts.

“Consumers increasingly want healthier, better-for-you cheese that isn’t only low in fat or sodium, but is fresh, organic and made from healthier milk. Today’s busy consumers also demand convenience and manufacturers continue to offer products and packaging that are easy to use and store, and are portable,” he says. “Cheese manufacturers are capitalizing on the snacking and on-the-go eating trends with a slew of new products in special cuts, sizes and packs.”

Packaged Facts forecasts innovation will continue to maximize the experience of eating cheese with unique takes on flavor and indulgence, craftsmanship and authenticity, and health and nutrition.

I agree. Below are some recent innovations to inspire cheesy innovation.

But first, have you heard about how South Dakota is disrupting the dairy industry, namely in cheese manufacturing? To learn more, link HERE to an article I wrote recently wrote for Food Business News after attending a media tour showcasing South Dakota’s investment in growing its cheese production. Something to note is how Valley Queen encourages innovation with its customers, which is possible through its use of open drain tables.

“This allows us to add condiments to the curd to make flavored cheeses,” said Doug Wilke, CEO. “The smallest batch size is 10,000 pounds of cheese.”

Photo source: The Mozzarella Company 


Speaking of flavors, The Mozzarella Company is rolling out Dolce Habanero, which is made by mixing sweet apricots and firey habanero chiles into cows milk curds and then pressed into round discs. Dolce Habanero delivers its unique characteristics perfectly timed to tantalize the palate with every bite. First there’s a creamy sensation, then a pleasant sweetness and finally exiting fire.

Saputo’s Frigo Cheese Heads is all about flavor exploration. The company has two new cheese and meat combo snack packs: Queso Blanco with Chorizo and Mozzarella with Salami. Specialty deli meats have continued to show growth year-over year, with 65% of shoppers seeking meat snacks that include spicy flavors and broader ethnic appeal, according to the company.

This combination of meat and cheese is booming, and is especially appealing to low-carb, high-protein dieters. Cheesewich, the original player in the breadless cheese and meat sandwich space, is growing its hand-held combo line with two all-natural options and two halal-certified products. They are: Uncured Genoa Salami & Colby Jack, Uncured Pepperoni & Mozzarella, Halal Beef Salami & Colby Jack and Halal Beef Salami & Mozzarella.

Meat snack marketer Jack Link’s recognizes the meat and cheese snacking space as an opportunity and is rolling out Cold Crafted Linkwich. Made with premium cured meats and real Wisconsin cheese, each Linkwich provides 15 grams of protein and only 1 gram of carbohydrates. The launch includes three varieties: Colby Jack & Hard Salami, Pepper Jack & Genoa Salami and Cheddar & Hard Salami.

Dried 100% cheese snacks are also designed for the low-carb dieter. These cheese snacks come in many forms, shapes and flavors. To read “New cheese snacks feature the crunch carb-avoiders crave” in Food Business News, link HERE.

Some recent introductions in this space include Joyfull Bakery’s Parmesan Crisps, a line of slow-baked 100% parmesan cheese. Available in two varieties—Everything (sesame and poppy seeds, onions and garlic and Original—the crisps are gluten and wheat free, low carb and packed with protein. The 3-ounce containers are intended to be merchandised in the deli or bakery department.

NutraDried Food Company has its new Moon Cheese Toppers. Using patented technologies, the company removes only the moisture from cheese while keeping all the nutrition and flavor to make Moon Cheese snacks. The company is now flavoring that cheese and offering it in smaller pieces than the snack version. Crunchy Moon Cheese Toppers are positioned as a high-protein, flavorful garnish for soup, salad and other meals. Varieties are: Bacon Spiced, Italian Herb and Parmesan. A 2-ounce bag contains 4.5 servings, with a serving being 22 to 26 pieces. One serving contains 70 calories, and 5 grams of both fat and protein. It’s carbohydrate and gluten free, while being an excellent source of calcium.

The company also offers Moon Cheese Mix-Ems. This crunchy snack is a unique tomato and basil pesto seasoning blend with 100% real cheese and sun-dried tomato pieces.

The Specialty Cheese Company now offers Just the Cheese Bars in Aged Cheddar, Buttery Grilled Cheese and Fiery Jalapenos varieties. A single-serving pack (22 grams) contains two bars and provides as much protein (8 grams) and calcium as a glass of milk, according to the company. Made with 100% all-natural Wisconsin cheese, a serving is 150 calories and contains 12 grams of fat and less than 1 gram of carbohydrates, making it very attractive to keto dieters.

Cheese and snacking just make sense, as cheese can be both a treat and protein nourishment. And that’s what Americans are looking for in snacks. Half of Americans say they snack to treat themselves, while others snack to fuel their day or take a quick break, according to Mintel research.

Bel Brands is all about snacking. One of the company’s newest products is The Laughing Cow Cheese Cups, which features the same The Laughing Cow cheese taste but now available in a portable, dunkable cup to enjoy whenever, wherever and however. The new cups join the classic The Laughing Cow Cheese Wedges and Cheese Dippers. Made from real cheese with no artificial colors, preservatives or artificial flavors. The cups come in Creamy Swiss Original, Creamy Swiss Garlic & Herb and Creamy White Cheddar varieties.


Under its Babybel brand is new Babybel Cheese & Crackers. The snack pack combo comes in three varieties. They are: Original with mini butter crackers, White Cheddar with mini butter crackers and Light with mini whole grain wheat crackers. They come in one-count and three-count packs.





Kraft Heinz is making its premium cheese brand Cracker Barrel into a dippable format. New Cracker Barrel Dippers are adult-centric snack packs. The single-serve packs come in four varieties: Cracked Black Pepper Parmesan Dip and Pretzels, Garlic and Herb Jack Cheese Dip and Crackers, Jalapeno Jack Cheese Dip and Crackers, and Sharp Cheddar and Pretzels.






Red Clay Gourmet is introducing the Dip ‘N Devour Snack Pack, which features the company’s award-winning batch-mixed, hand-packed pimiento cheese spread along with La Panzanella Mini Croccantini Artisan Crackers. The pimiento cheese spread varieties are: Sharp Cheddar, Hickory Smoked Cheddar, Flame-Roasted Jalapeno and Sriracha. The North Carolina husband-and-wife owned company uses locally sourced ingredients, when possible, to produce its unique version of this southern treat. For example, they source North Carolina-grown jalapeños and banana peppers. They are roasted and processed by hand. The non-GMO, cage-free egg mayonnaise is handmade weekly and used sparingly.



When it comes to telling a story about cheese, Dorothy’s has one to tell. Owned by Savencia Fromage Dairy, the new line of Dorothy’s branded cheeses has a story that dates back to the 1930s, when young Dorothy Kolb fell in love with the cows at her grandfather’s Illinois creamery, which grew into Kolb-Lena, the first European-style cheesery in the Midwest. After Kolb became the first woman to earn a degree in dairy science at Iowa State University in Ames, she married a fellow cheese-aficionado--Jim Demeter-- and together they reinvented her family business. Now some 50 years later, Dorothy’s family and the Kolb-Lena plant are behind two new cheeses crafted in her honor. Dorothy’s Comeback Cow is a bloomy rind cheese with rustic, fragrant notes and tinged orange with age. Dorothy’s Keep Dreaming is a soft-ripened cheese with creamy notes and a robust flavor. Featuring artificial hormone-free local cows milk and proprietary cultures, Dorothy’s cheeses uphold a respect for the cheesemaking process, including hand-on efforts such as dipping, coating and wrapping.

Dairy Foods Innovation 2019: Five observations to ponder during your innovation ideation

Photo source: Kellogg Canada 

When the leaves begin to change…it’s a sign you better start thinking about next year. Larger processors are already working on 2020 innovations. But many of the smaller, local/regional processors are able to work in real time to respond to the marketplace. This is a good thing, as today’s consumers are fickle. Ready. Set. Go.

I write this in sarcasm: With reality star Kylie Jenner admitting on Sept. 18, 2018, that for the first time she put milk on her cereal, and liked it, milk might just be cool again. Think of all the farmer dollars spent on milk mustaches and athlete endorsements. All we needed was Kylie. Again, sarcasm.

Truthfully, her endorsement of liking milk on cereal has created a social media buzz. (Honestly, it’s a nice distraction from much of the other news these days.) Lesson to learn: with a few clicks on a keyboard, someone, somewhere is influencing attitudes.

The dairy industry needs to be united in its efforts and have all its bases covered to manage those attitudes. Play offense, not defense, and never back down, even for a minute.

John Talbot, CEO of the California Milk Advisory Board, explained to member processors this week that there are many loyal dairy consumers getting caught up in experimentation, and we must be very careful how we address those who may be a little more adventurous.

“We find dairy and dairy alternatives in the same refrigerators and consumers don’t seem to have anywhere near the problem with that as we do,” he said. “They’re already consuming both. Telling consumers they are wrong is not going to gain their loyalty, we must show them how we fit in.

“The industry needs to stop talking about dairy ‘alternatives’ because that just legitimizes them,” he said. “They are not alternatives to dairy. They are their own product. Identifying these products as alternatives and then telling our consumers they are wrong to buy them is not a recipe for success.”

On that note, here are my five industry observations that I hope become ingredients in your recipe for 2019 innovation.

But first, got 13 minutes? Please check out this new episode of “Shopping with Michael,” where retail food expert Michael Sansolo interviews me on what’s moving and shaking in ice cream. The Private Label Manufacturers Association filmed this earlier in the month. Link HERE.

Five Industry Observations to Guide your Innovation Ideation

1. Plant-based is not vegan. Make dairy part of the equation.

I recently wrote “Plant-forward, cheese-centric new product innovation” for Food Business News. You can link HERE to read the article. The point is that numerous plant-based foods—think cauliflower crust pizza, veggie noodles and pulse-based snacks—are relying on cheese for color, flavor and mouthfeel. All dairy foods have the opportunity to be part of the plant-based movement. The industry is actually already doing this but not promoting its efforts. Think yogurt or cottage cheese with a side of dried fruits, nuts and puffed quinoa. That’s dairy and plants living in harmony.

2. Offer lactose free to keep shoppers buying dairy. 

Another Food Business News article, “Lactose-free dairy may keep dairy in the diet,” discusses how processors are discovering that eliminating lactose from dairy foods may prevent consumers from switching to non-dairy-like options when the sole reason for the swap is to avoid lactose. (Notice how I did not use the word alternative. That’s for you John Talbot!) Read more HERE.

3. Yogurt needs a makeover. Learn from ice cream.

In the past five years, the ice cream department has been reinvented. It’s become a destination for athletes and fitness aficionados looking for new foods in which to fuel up on whey proteins. It’s also become a snacking destination thanks to the efforts of companies such as Wells Enterprises. Read more HERE.

Needs some better-for-you ice cream ideas? Click on the image to the right.

Yogurt can do this, too. New high-protein concepts such as Peak, Sola and YQ are gaining momentum. There’s also opportunity in unique textures—think squeeze yogurt topping—and herbal (plant!!!) flavors. Read about them HERE.

The biggest growth opportunity is in kids’ products, especially breakfast items. Read more HERE.

Here’s what Sergio Fuster, president, U.S. Yogurt Danone North America, recently told my friends over at FoodNavigator-USA.

“Dairy plays a key role in kids’ nutrition and the prevalence of plant-based is not so relevant when it comes to the kids’ space, but offering super low sugar, more natural options in kids’ area is fueling continuous growth.”

4. Refuel is evolving to energize.

Refuel is not going away. It’s simply that energize is now part of the value-added dairy beverage business. Bye, bye Red Bull. Natural caffeine from coffee is what shoppers are looking for and milk is the perfect mate for coffee. Watch for your Daily Dose of Dairy this week when I highlight a new innovation in the dairy energy space.

5. Get out of the box and offer non-standardized real dairy foods. 

These images speak for themselves.

With that said, on Sept. 27, 2018, FDA Commissioner Scott Gottlieb issued a statement on modernizing standards of identity and the use of dairy names for plant-based substitutes. To read more, link HERE.

Hope these observations spark your next innovation ideation session.

Frozen Novelties: A growing category thanks to the snacking trend and limited editions

Cones, cups, push tubes, sandwiches, sticks, you name it. Frozen novelties, as the name suggests, are novel treats sold in the freezer. Currently they are a driver of ice cream category growth.

After years of declining sales, they snuck back up on us. The pint may be a powerful package size for flavor adventure, but that section of the freezer is overcrowded and can be overwhelming at times. Multi-pack novelties are an opportunity for expansion. And with some creative R&D, can be just as exciting as pints.

Frozen novelties have 40% share of the $10.7 billion retail ice cream/frozen novelty category, according to data from IRI for the year ending July 15, 2018. While packaged ice cream sales are up 1.9%, thanks to the power of the pint, frozen novelties are up 3.8%.

To read more about The Power of the Pint, link HERE.

It was not that long ago that the retail frozen novelty category was a shrinking business. That's because decades ago, frozen novelties were dominated by bold colors, cartoon characters and fun flavors…mostly designed for kids. But after moms started diligently reading ingredient statements and refusing to purchase products with artificial colors and chemical-sounding ingredients, product offerings started to dwindle. The category evolved to be mostly portion-controlled, low-fat “skinny” products designed for the mom rather than her kids.

Times have changed, again. And kudos to Wells Enterprises Inc., for contributing to this reinvention. The company has done a phenomenal job of making ice cream a snack, a refuel food and an indulgent treat. Data from IRI shows impressive double-digit retail sales growth for Wells, which will likely continue with all the innovations the company has had this past year.

It was about a year and a half ago that the company first rolled out Blue Bunny Bunny Snacks, and since the company has added new flavors to this one-of-a-kind product line. Bunny Snacks are individually wrapped 2.4-ounce ice cream treats sold in packs of six in resealable stand up pouches. Both the inner packaging and outer packaging is clear in order to let consumers see the product.

The company is also growing its Mini Swirls line. These snack-sized treats pack creamy, reduced-fat ice cream, sweet toppings, and tons of flavor into a mini ice cream cone. The two new flavors—Cinnamon Cereal and Mint Cookie Crunch--join Caramel, Chocolate and Vanilla. The cones are individually wrapped and sold in boxes of eight.

Blue Bunny Load’d Sundaes rolled out earlier this year. They are a shopping cart stopper when one is in the frozen department. The 8.5-ounce single-serve sundaes are loaded with tons of toppings and gooey swirls in soft, spoonable ice cream. The clear plastic domed cup showcases the inclusions.

Wells Enterprises invested considerable research into developing the Chilly Cow better-for-you brand. Another first, and so far only-of-its-kind, Chilly Cow is made with ultra-filtered milk, which boosts protein content while providing for 55% fewer calories, 70% less fat and 60% less sugar than regular ice cream. The new brand comes in seven flavors, as a two-pack of half pints and in novelty bars. The flavors are: Brown Butter Salted Caramel, Chocolate Brownie Batter, Chocolate Chip Cookie Dough, Cookies N’ Cream, Mint Dark Chocolate Chip, Sweet Cream Peanut Butter and Vanilla Graham Swirl. An 8-ounce tub flags that it provides 12 to 13 grams of protein, depending on flavor.

Turkey Hill is also shaking up the novelty case with Decadent Delights. The new line of indulgent, sophisticated treats blends premium ice cream with an abundance of fruit to create a four-flavor selection of bars and three flavors of individual-serving parfaits.

The parfaits come in three flavors: Lemon Blueberry, Mixed Berry and Strawberry, with each 4-ounce cup containing 250 to 270 calories, 12 to 13 grams of fat and 2 to 3 grams of protein, depending on variety.

Lemon Blueberry is lemon-flavored ice cream with ribbons of blueberry puree topped with whipped topping and lemon chips.  Mixed Berry is mixed berry-flavored ice cream with ribbons of black raspberry puree topped with whipped topping and chocolate chips. Strawberry is strawberry-flavored ice cream with ribbons of strawberry puree topped with whipped topping and chocolate chips. All those goodies are on full display to the shopper, as the product is sold in packs of three clear plastic cups.

The Decadent Delights bars include Cherry, Chocolate Covered Strawberry, Coconut and Tropical Mango. Each flavor is tailored for audiences looking for an indulgent dessert packed with fruit, chocolate and other premium ingredients. The Cherry bar, for example, features white chocolate ice cream, swirled with chocolate hazelnut and cherry ribbons and is covered in a triple layer of nougat, cherry and milk chocolate rolled in cherry pieces.

Alden’s Organic grew its frozen novelty line earlier this year with products such as the Birthday Cake Ice Cream Sandwich, which is birthday cake ice cream with ribbons of purple icing, sandwiched between two vanilla wafers. There’s also Orange Cream Bars, a nostalgic combination of tangy orange sherbet swirled with classic vanilla ice cream.

And right now, Yasso is getting ready to roll out its first-ever line of limited-edition seasonal flavors. The three new flavors for fall and winter are: Peppermint Crunch, Pumpkin Cheesecake and Sugar Cookie. Pumpkin Cheesecake will hit shelves this month, with Sugar Cookie and Peppermint Crunch following in November, all while supplies last.

Novelties make sense for limited-time offerings (LTOs). They are showing up all times of the year, and are proving to be successful for marketers who choose to invest in rapid turn-around innovation. The concept is classic supply and demand. Shoppers recognize if they don’t purchase the LTO when it hits the store shelf, it may not be available the next visit.

When a product is only available for a short period of time, consumers feel more adventurous and are willing to take the chance and give the product a try. The urgency to purchase provides permission to explore. An LTO invites current consumers to try something new, and at the same time, it may bring in lapsed users or new users of the brand. An LTO also may simply create excitement for a brand, ultimately building brand recognition to attract the consumer at another time. It also serves as a testing ground, to gauge consumer feedback as to if the product should become a regular offering.

It’s time to get novel in the freezer!

Need Technical Ice Cream Innovating Assistance?

The Frozen Dessert Center, housed within the University of Wisconsin-Madison Department of Food Science, will hold its second annual Frozen Dessert Center Conference October 22 to 23 on the UW-Madison campus. Speakers will address the scientific, manufacturing and technical aspects involved in the production of ice cream and other frozen desserts.

Participants will be led through an ice cream sensory evaluation and taken on a guided tour of the UW-Madison’s Babcock Hall Dairy Plant and the Frozen Dessert Center’s pilot plant and lab space.

The conference is designed for manufacturers, product developers, researchers, distributors and sales personnel involved in the field of ice cream and frozen desserts. Attendees will gain relevant and up-to-date information on production, ingredients, equipment and distribution.

For more information, link HERE.

Expo East 2018: Three Observations to Assist with Your Future Innovation

Expo East, that distant relative to Natural Products Expo West, is taking place right now in Baltimore. I attended on Thursday, and although there were quite a number of no-show exhibitors because of Hurricane Florence’s impact on travel, which also affected attendance, I still found some noteworthy observations to share.

1. Dairy is a powerful player in the natural products sector and innovation and reinvention is the way to stay in control. For as many alternatives that were showcased, an equal number of the “real deal” were in the spotlight on the show floor, and usually their presence was very noticeable. Fage, Organic Valley and Stonyfield dominated with their walk-in and sit-down premium-sized booths with noticeable overhead signage, while smaller dairies lured attendees over with their artisan, hand-crafted, niche products.

Natural by Nature showcased its new look, which includes a logo and package design to not only honor the animals that produce the milk going into the brand’s products but also to honor the land that supports and nurtures the animals. The logo pays homage to the key ingredients in the products. Packaging calls out other aspects of the product. The whipped cream, which comes in brown sugar and classic varieties, for example, includes the tagline: Making Life Delicious.

As stated on its website:

Sunshine, grass and water. These are the key ingredients that make our dairy products special. Yes, technology is advancing our food system forward. But at Natural By Nature our greatest innovation relies on simplicity, the simplicity of understanding the natural processes and habitat of our animals, and honoring the land that nurtures and cares for them. We believe that the best-tasting dairy products happen when nature is allowed to follow her natural rhythms. Then, what emerges are dairy products that reflect the natural instincts of our animals and the natural cycles of our land. We are indeed Natural By Nature.

2. Fat is back and dairy has the opportunity to be a leader. This is particularly true in the ketogenic lifestyle. From ready-to-drink coffee with butter to high-fat, so sugar-added ice cream, full-fat dairy products are being embraced by the natural products consumer.

Bulletproof Coffee is one such example. This ready-to-drink coffee fuels you up with high-quality fats--not sugar--for sustained energy. Each 11.1-ounce shelf-stable prisma box of Bulletproof Cold Brew Coffee contains 2 teaspoons of grass-fed butter along with a proprietary “brain-boosting fat extracted from the most potent part of the coconut.” Varieties are Mocha, Original, Original + Collagen, and Vanilla.

Another example comes from newly founded Rebel Creamery. Funded through a Kickstarter campaign, the company’s product showcases why fat belongs in ice cream. It’s a premium, high-fat, low-carb, no-sugar-added ice cream made using only keto-friendly ingredients. This product will be featured as a Daily Dose of Dairy this coming week.

Supporting this return to full-fat dairy is a new report published in The Lancet on Sept. 11, 2018. The Prospective Urban Rural Epidemiology (PURE) study by researchers from McMaster University in Canada is a large multinational cohort investigation of individuals aged 35 to 70 years from 21 countries in five continents. Dietary intakes of dairy products (milk, yogurt and cheese) for 136,384 individuals were recorded using country-specific validated food frequency questionnaires. The researchers found that dairy consumption was associated with lower risk of mortality and major cardiovascular disease events. It is proposed that a variety of dairy foods components, such as calcium, bioactive proteins, milk fatty acids and the whole dairy food matrix, are protective against cardiovascular disease but mechanistic pathways are yet to be elucidated. You can access the study HERE.

The findings from this study made headlines across the world. One of my favorite articles came from New Zealand, which kicked off with:

“If you identify as a modern-day health freak (think hot-yoga-loving, Lululemon-wearing, dairy-free warrior princess), it may be time to switch-up your morning cuppa. The 'full-fat' label has scared off health and fitness advocates for decades, but a new study suggests that swapping your green top for the infamous dark blue may be just the thing you need.”

3. Lastly, protein continues to control the nutrition conversation. And don’t think for one second that the natural products consumer is ditching dairy, meat and eggs. Exhibitors showcasing these foods rocked the expo floor. In fact, many attendees flocked to these booths for what one person I overheard saying, “yeah, real and delicious food.”

This is not surprising, a new HealthFocus International study—Global Opportunities in Protein—shows that shoppers associate protein with a wide-range of functional health benefits, including physical energy, muscle health, daily health, weight management and brain nourishment. This is fueling protein’s strong health halo and driving consumer action globally with nearly 80% shoppers interested in protein. The study also shows that all protein is not the same, as 60% of shoppers have specific preferences when it comes to the sources of protein they consume.

Graph source: HealthFocus International Global Opportunities in Protein

Dairy foods and dairy proteins are viewed favorably. (See graph.) Further, nearly half of global shoppers are extremely interested or interested in whey protein, and of those who are interested in whey protein, nearly a quarter are willing to pay a premium for it in products.

I will end by sharing the one product I found the most innovative at Expo East 2018.

It’s not dairy, but it is animal protein. And, will a little out-of-the-box thinking, I bet the dairy industry could doing something just like this.

The brand is Peckish and it is rolling out with Peck Pack. Each pack consists of two individually wrapped organic free-range eggs with one fun, flavor-forward crispy crunchy dip for the perfect combination of taste and texture that makes for a truly satisfying, real food snacking or mini-meal option. It comes in five varieties: Everything, Fried Rice, Maple Waffles, Rancheros and Salt & Pepitas. The packs are made with completely clean ingredients and include options for paleo, keto, Whole30 and gluten-free diets.

Dairy Foods Innovation: It’s time to be better. That’s where your advantage lies.

Data is useful…but it’s the analytics and inspiration that follows [that matters].

Never forget the human need and requirement [for the product]. That’s where your advantage lies. 

These were thoughts shared by Amy Sizemore, president-client partner, Ipsos North America, at the Advertising Research Foundation’s SHOPPERxSCIENCE conference in Chicago on Sept. 6, 2018. The event was held at Google’s offices, which motivated me to attend. (They are just as amazing as you would expect. Wowza!)

A lot of what was discussed by the consumer packaged goods experts was beyond the scope of the Daily Dose of Dairy blog—we’re talking the head of analytics for Google, director of client strategy at Oracle, and senior leadership at companies such as Nestle, Procter & Gamble, Mars Wrigley, The NPD Group and more—but it was fascinating.

Brad Piggott, senior vice president-revenue, North America, Cuebiq, summed up the current omnichannel world. “The shopper is in the driver seat,” he said.

We need to figure out how to make the shopping experience smooth for them in this new world of bricks and clicks and swipes and voice.

“It used to be that a brand was a surrogate for value,” said Jason Goldberg, senior vice president of commerce and content practice, SapientRazorfish.

Now consumers google a value-based question and more often than not base their purchase decision on reviews. Social proof sells.

 Brands today need to apply as much innovation to driving loyalty as they do to building products and services, according to SapientRazorfish.

Think about that for a moment.

Loyalty. It’s a word that’s being used a lot in the news. And it’s powerful.

What is your company doing to drive loyalty to your brand? Maybe the industry needs to be more aggressive when it comes together to collectively drive loyalty to dairy.

Let’s make sure we communicate the human need for nutrient-dense milk and dairy foods. That’s the dairy industry’s advantage.

And remember, innovation is not copying the competition, albeit even if the competition is very successful. Innovate, continuously. And let the shopper know all the great qualities of your product. Tell them why your product is better. Then start all over and do it again.

That brings me to a new product in India. 
Bangalore-based Goodness! Beverages is a three-year old beverage startup. Chaitanya Chitta, co-founder, explains that the product started developing a loyal following from the very beginning, namely moms looking for fuss-free nutrition for their growing children who no longer found milk appealing.

“Our customers don’t want to struggle to make their kids have milk,” said Chitta. “We heard from our customers’ feedback that our beverages are ‘better than milk’ and we adopted the claim as something we want the world to know.”

The company prides itself on doing dairy differently. And it’s working. Some of you might not like a dairy beverage being promoted as better than milk. But it is and it’s working.

Goodness! is made with milk or yogurt and comes in six varieties. The Yogurt Smoothie comes in Mango and Mixed Berry flavors and is described as a “better snack.” The Oats Smoothie milk drink comes in Chocolate and Vanilla and is marketed as “better than breakfast” for people on the go. Coffiato cold-brewed coffee-milk drinks are available in a classic variant and with a punch of hazelnut. They are both “better than an energy drink.”

Lakshmi Dasaka, co-founder, shares the five reasons Goodness! is “better than milk.”

These are reasons the company shares with shoppers to build loyalty:

More Protein, Tastier Protein: A normal serving of milk usually has 3.5 grams of protein in 100 ml, all Goodness! beverages have at least 6 grams of protein. More protein helps kids grow better and helps adults build muscle mass and health.

Real Fruits and Ingredients for Added Nutrients and Less Added Sugar: The drinks contain no artificial ingredients, colors or flavors, and careful crafting allows for as much as 40% less sugar than other dairy beverages. 

Zero Preservatives: None needed, none added. A combination of heat and pressure treatment helps retain freshness without the need for refrigeration. The product has a 90-day unopened ambient shelflife.

Easy to Drink, Good to Drink: Eco-friendly, single-serve bottles stay fresh at room temperature and are great for on the go, lunch boxes, pre- or post-workout, anywhere and anytime.

Suitable for all Ages: The beverage has a safe, clean-label ingredient list and comes in flavors that appeal to both kids and adults.

Oh my Goodness!

Yogurt Innovation: The Biggest Growth Opportunity is in Kids’ Products, especially Breakfast Items

“Quite frankly, we missed Greek. 
And what we realized a couple of years ago is, that’s OK. The category is always evolving. So rather than continue to chase that revolution, let’s lead the next two.”


This was said by Doug Martin, Yoplait USA vice president of marketing for General Mills Inc., when discussing the company’s strategy for yogurt innovation on CBS Minnesota on Aug. 13, 2018.

Although he did not specifically call out kids’ product as one of the upcoming yogurt category game changers, my industry sources and market data suggest that yogurt products designed for kids’ taste buds and parents’ label preferences are where many yogurt companies are dedicating innovation resources. Regarding the latter, this includes natural claims and lower sugar contents.

The Kids Food and Beverage Market in the U.S., 9th edition report from Packaged Facts explains that marketers must take a dual approach to satisfy the needs and interests of parents (as the purchasers) and youngsters (as the consumers) when participating in the kids’ segment. The influence of children on household grocery habits is well documented, but parents are becoming more determined to find a happy medium with products that satisfy the kids without sacrificing nutrition. And there’s a lot of money at stake!

Almost half (46%) of households with kids spend more than $150 weekly on groceries, compared to less than a quarter (22%) of households without kids. And as to be expected, weekly grocery expenditures increase with the number of children in the household, according to the report.

Among parents, “fresh” is the most sought after product quality. Yogurt, of course, fits the bill!
Fresh is followed closely by products on sale/promotion and store brands with lower pricing. The availability of a coupon could help parents rationalize a purchase for kids’ products that are new or may not be enjoyed by the rest of the household, according to Packaged Facts.

The report shows that an all-natural claim is sought out by 36.5% of parents. Nearly a third (30.8%) look for non-GMO claims while 27.9% seek out an organic claim.

“In a competitive packaged food and beverage market, it’s important for manufacturers and marketers to better understand how to strengthen appeal among the category purchaser, the parent,” says David Sprinkle, research director at Packaged Facts. “To that end, food marketers must consider product qualities, dietary lifestyle characteristics, and diet claims to ascertain which attributes parents are most likely to seek out when buying foods and beverages.” 

He explains that free-from claims, such as gluten-free, are viewed by parents as a way to approach health, as are no and low sugar claims.

In a separate report--Retail Product Trends and Opportunities in the U.S., 2nd Edition—Sprinkle suggests that there’s a huge opportunity for portable kids’ yogurt items designed for the breakfast daypart.

“There is much room for innovation in breakfast foods,” he says. “With the reputation for the most important meal of the day, maximizing the reputation of a product’s nutrition while highlighting its’ convenience, is critical in appealing to demographics across the board.

“With most ‘breakfast believers’ being either baby-boomers or families with children, companies are producing new products in an attempt to expand the market by getting younger adults hooked on breakfast foods.”

Yogurt has been a staple of the breakfast foods market for a long time, most recently manifesting itself in the recent Greek yogurt craze. Now that Greek yogurt’s popularity has slowed, marketers are looking to drinkable yogurt and yogurt smoothies to take its place at the breakfast table or meal on the go.  And while the product isn’t new--think Danimals--it’s one of the fastest-growing breakfast foods, logging a growth rate of 20% in the past year, according to Packaged Facts, which projects that the drinkable yogurt market will grow another 13% by 2022.

“New drinkable yogurt products can capitalize off of the nostalgia young adults may have for products such as Danimals, while also appealing to their more grown-up taste buds, nutritional interests and busy schedules,” says Sprinkle. 

Sources tell me that Chobani has big plans for the kids’ yogurt segment. The company recently trademarked the name Chobani Gimmies, and plans to use it on a number of kids’ yogurt products. This includes a dual-compartment concept with kid-friendly mix-ins, such as cotton candy popcorn and funfetti cake. The Chobani Gimmies brand will also include a drinkables concept in flavors such as cookies and cream and mint chip. Stay tuned for complete reporting on these products when they start rolling out in October.

Snacking yogurts are another opportunity. These are often interactive products that are great for backpacks and lunchboxes. 

New Stonyfield Organic Snack Pack is a refrigerated dual-compartment container with flavored yogurt in one part and a dipper in the other, making this a no spoon needed treat. Designed for kids, the three combinations are: Chocolate Yogurt with Pretzels, Chocolate Yogurt with Graham Crackers and Strawberry Yogurt with Graham Crackers. A single-serve 2.4-ounce pack contains 110 to 130 calories, 1 to 2.5 grams of fat, 6 to 10 grams of sugar and 3 to 4 grams of protein.

Sources tell me Yoplait has a similar product rolling out called Yoplait Go-Gurt Dunkers. Interestingly, yogurt’s healthful halo got a boost this week from research presented at the annual congress of the European Society of Cardiology in Munich, Germany. The new research suggests that consuming dairy products such as cheese and yogurt may protect against both total mortality and mortality from cerebrovascular causes.

To read more about the meta-analysis, link HERE.

Sugar content and artificial ingredients may tarnish yogurt’s positive reputation as a nutrient-dense food, as the Packaged Facts research suggests. That’s why with kids’ yogurt innovation, it is paramount to keep sugar content on the lower side, as sugar intake is being monitored by parents.

Ingredients such as chicory root fiber/inulin are often used to lower sugar while boosting the fiber content in dairy foods. Some of these products are as high as 65% the sweetness of sugar, yet still contain at least 75% dietary fiber, a nutrient of concern. They are declared on ingredient statements as fiber; thus, they don’t contribute to the yogurt’s sugar content. Chicory root fiber/inulin also functions as a prebiotic, fueling probiotics, the beneficial bacteria found in many yogurt products as well as in the gastrointestinal system.

Expect to see chicory root fiber/inulin being used in more dairy foods, especially yogurt, thanks to the recent ruling on fiber ingredients. According to a final guidance published on June 14, 2018, in the Federal Register, inulin and inulin-type fructans, including chicory root fiber; high-amylose starch (resistant starch 2); polydextrose; mixed plant cell wall fibers, including sugar cane fiber and apple fiber; arabinoxylan; alginate; galactooligosaccharide; and resistant maltodextrin/dextrin are now recognized by FDA as fiber.

The approval of these eight non-digestible carbohydrates gives food manufacturers additional clarity in updating their labels as needed ahead of the compliance date for FDA’s new Nutrition Facts Label, which is Jan. 1, 2020, for manufacturers with $10 million or more in annual food sales, and Jan. 1, 2021, for smaller manufacturers.

The announcement follows various petitions, many with like-ingredient suppliers joining together to request the addition of beneficial non-digestible fibers to FDA’s definition of fiber, which was issued on May 27, 2016. This was FDA’s first time defining fiber, with the definition being “non-digestible soluble and insoluble carbohydrates (with three or more monomeric units), and lignin that are intrinsic and intact in plants; or isolated or synthetic non-digestible carbohydrates (with three or more monomeric units) determined by the FDA to have physiological effects that are beneficial to human health.”

All of the eight recently approved fibers fit the second definition. The petitions, and supporting research, clearly showed that the fibers support physiological health benefits as assessed by FDA’s strict criteria, according to Carl Volz, president of Sensus America.

FDA’s examples of beneficial physiological effects include lowering blood glucose and cholesterol levels; lowering blood pressure; increase in frequency of bowel movements (improved laxation); increased mineral absorption in the intestinal tract; and reduced energy intake (for example, due to the fiber promoting a feeling of fullness).

Speaking to inulin, the most commonly used fiber food ingredient in dairy foods, namely yogurt, “The FDA’s inclusion of chicory root fiber as a dietary fiber in its new food labeling regulations allows our customers to continue marketing their products as sources of dietary fiber and to continue to use chicory root fiber as a tool to reduce calories and added sugar,” says Volz.

To read the FDA published ruling, link HERE.

Dairy foods innovation: Change, it’s good, so we’ve all been told.

Change, it’s good, so we’ve all been told. I’m guilty of saying phooey to that after moving my first born into the dorms at the University of Illinois Urbana-Champaign, my alma mater. I’ve been a puddle all week. I’m told it gets easier.

But, yes, change is good. This is why for dairy processors, it’s time to mix up your offerings to give today’s shoppers what they want. For many this means adding plant-based versions of typical dairy products.

Just this week I learned of numerous new plant-based products. Many of them do not sound very appealing, especially to a dairy user, like me and the many others out there, who simply wants to include more plant-based foods to improve his or her diet.

The Hartman Group reports that 54% of consumers would like to eat more plant-based foods and beverages. This does not mean they want to give up dairy.

Back in February 2018, after attending the National Grocers Association (NGA) meeting, I wrote about why plant-based products make sense in your dairy foods portfolio. That’s because many shoppers are buying both: the real deal and the plant-based option.

I’ve learned to appreciate calling these products plant-based foods rather than dairy alternatives. Nothing will replace the deliciousness and nutrition of dairy. These products are not alternatives. They are simply options for when you want to eat more plants. (Why does that remind me of my son eating dirt when he was a toddler? More tears!)

The fact is, many shoppers buy both dairy and plant-based options. They enjoy both depending on daypart and usage occasion.

“Vegetarians and vegans together account for less than 15% of all consumers and their numbers do not grow very rapidly, but a growing number of consumers identify themselves as flexitarian or lessitarian, meaning that they’ve cut back on their consumption of animal-based foods and beverages,” says David Sprinkle, research director for Packaged Facts. “It is this group that is most responsible for the significant and ongoing shift from dairy milk to plant-based milk.

“The point of non-dairy is to be non-dairy,” says Sprinkle. “Our research shows that among non-dairy milk alternative buyers in the U.S., only 5% are watching their diet for lactose intolerance, and only 11% are vegetarian/vegetarian leaning. In contrast, 82% of these non-dairy milk buyers also buy dairy milk or half-and-half.”

Please take note of that important figure: 82% of non-dairy milk buyers also buy dairy milk or half-and-half.

The Hartman Group explains that for most consumers, healthier eating requires changes and adopting new habits. Plant-based is an approach to eating that consumers can utilize to stack the deck nutritionally on a daily basis.

Makes sense. Introduce new better-for-you (real or perceived) foods and beverages into your diet to fill you up, but also include your tried and true favorites.

At the NGA annual meeting, I talked with a number of retailers about their dairy departments, mostly refrigerated but frozen, too. The consensus was that many of their shoppers purchase both dairy and plant-based dairy-like products because of household members’ preferences or dietary needs. What surprised me was the next revelation, and this was made specific to Ben & Jerry’s, Organic Valley and Stonyfield. These retailers told me that shoppers who purchase dairy and non-dairy tend to stay within the same brand whenever possible. One retailer specifically said he wished more dairies would offer non-dairy under the same family brand.

I pressed one retailer on this and he gave me an explanation I could not wait to share with all of you. “My shoppers trust dairy brands and they want to support local farmers. They just want options, and for many, that includes non-dairy products.”

That brings me to the new plant-based dairy-like products I learned about this week. There’s Malk, an organic cold-pressed milk alternative currently based on almonds, with plans to grow with pecan and cashew options. Then there’s Field Roast vegan cheeses. Neither jumps out at me as sounding yummy.

But then there’s Arctic Zero, a better-for-you ice cream brand that recognized some of its loyal customers wanted to mix things up: one day dairy the other day plant-based.

The company is rolling out Arctic Zero Non-Dairy frozen desserts. The brand has transformed its original lactose-free, whey-protein based frozen dessert with plant-based ingredients and a creamier, more satisfying taste experience.

“We created the original Arctic Zero so that people with restrictions like lactose-intolerance, low-sugar and low-calorie diets could enjoy a delicious frozen dessert without junk ingredients…,” says Amit Pandhi, CEO. “True to our founding promise, our new plant-based Arctic Zero Non-Dairy contains the cleanest, premium ingredients we could source including faba bean protein. We’re confident our long-time fans also are going to love the change. Arctic Zero Non-Dairy pints have a much stronger, richer flavor that really wows and a creamier texture than ever.

“Arctic Zero believes everyone should be able to enjoy great tasting, low-calorie ice cream and frozen desserts without consuming sugar alcohols or artificial sweeteners,” says Pandhi.

He cites Nielsen data showing that 39% of Americans are trying to incorporate more

plant-based foods into their diets, and that preference for plant-based options is not limited to only those who practice a strictly vegetarian or vegan diet.

The new plant-based Artic Zero Non-Dairy contains faba bean protein which, according to Arctic Zero, has a smoother, sweeter, richer flavor than many other plant proteins.

“In our effort to get the texture and rich flavor of traditional ice cream, we experimented with dozens of different core ingredients for our non-dairy pints,” says Greg Holtman, founder and chief flavor innovator for the brand. “Ultimately, the faba bean emerged as the perfect candidate for its luxurious mouthfeel and a slightly sweet flavor with no aftertaste to interfere with all of our delicious mix-ins.”

Change, it’s good. (As I count down the days to the first home football game. I bought season tickets!)