Opportunities for Dairies in the Plant-Based Space

 

This week my colleagues at Sosland Publishing produced a very resourceful webinar as part of its growing “Food Business News--Trends and Innovations Web Series.” The four speakers presented content to assist food formulators and marketers with keeping pace in the rapidly evolving marketplace during an unprecedented time. Link HERE to view the two-hour event to learn what’s new and what’s next for e-commerce, consumer eating patterns, plant-based and clean-label innovation. 

“The future is now for plant-based innovation,” said Tom Vierhile, vice president of strategic insights-North America for Innova Market Insights, in the webinar. “Plant-based eating is moving from trend to food revolution status.”

The challenge is to deliver “clean-label” alternatives, he said. This is especially true in the dairy and meat space. 

“Critics are already questioning how healthy plant-based alternatives compare to real meat or dairy,” he said. “Manufacturers will have to focus on improving nutritional profiles and being as transparent about the ingredients they are using. There are winnable opportunities for those who can improve their products more than anyone else.”

Dairy companies are uniquely poised to do a better job at making clean-label alternatives because of their expertise and manufacturing resources. 

Vierhile pointed out Siggi’s Plant-Based Coconut Blend Yogurt Alternative, which rolled out this past December. The brand’s trademarked tagline is “simple ingredients, not a lot of sugar.” It was paramount that the brand does not stray from this focus with its plant-based offerings. It delivers. 

After taste, stabilization is likely the next most challenging area with plant-based, dairy-type products. The plant ingredients must remain in solution and not be gritty or pasty. 

He explained that formulators are wise to explore thickening ingredients seen as less processed and more natural by the consumer. Gellan gum is one such ingredient. Gellan gum is a water-soluble polysaccharide produced naturally by bacteria. It functions similar to carrageenan, which many in the health- and wellness-community try to avoid because of its reputation as being carcinogenic after digestion. 

Danone North America’s Silk Dairy Free Half and Half Alternative with Creamy Oat Milk and Coconut Milk not only uses gellan gum, it boldly touts the fact that it does not contain carrageenan. 

Many dairies are revisiting their first attempts at plant-based products and reformulating them to improve quality and clean up labels. Wells Enterprises’ Halo Top brand, for example, is introducing a new formulation to better deliver a smooth and creamy texture and flavor-forward taste. The new recipe for all seven flavors—Birthday Cake, Candy Bar, Chocolate, Chocolate Almond Crunch, Chocolate Chip Cookie Dough, Peanut Butter Cup and Sea Salt Caramel--also contains fava bean protein. Each new and improved Vegan Action-certified pint contains 280 to 360 calories and 10 to 20 grams of protein per serving. 

“As a leader in the better-for-you category, Halo Top is always looking for new ways to innovate and bring forward quality products our consumers will love,” says Shilpa Gadhok, senior brand manager, Halo Top. “With our Dairy-Free line, we replaced brown rice protein with fava bean protein for a creamier texture that’s packed with flavor. Plant-based demand is higher than ever, and we want to provide our fans with an offering they feel great about eating, so they don’t have to choose between pursuing a plant-based lifestyle and enjoying dessert.”

My friends over at Powerful Foods are now in the plant-based space, too, with new Powerful Plant-Based Protein Drink. The drinks stay true to the great taste of the brand, while keeping labels clean. Each 11-ounce shelf-stable prisma package contains 20 grams of protein from organic oatmeal and organic pea protein and 5 grams of fiber from the oats and chicory root. Gellan gum keeps the beverage smooth and creamy, while organic stevia sweetens it. The drink has no added sugars and is free from gluten and lactose. A serving contains 180 to 190 calories, depending on flavor, of which there are three. They are: Chocolate, Mocha and Vanilla Bean.

I’ve long said that one of the most under-developed spaces in the refrigerated dairy case is in ready-to-eat desserts. Gregory Struck, founder and CEO of Noops, felt the same. So, he developed a namesake product that is the world’s first protein-rich, plant-based organic oatmilk pudding. In July, the four-variety line--Cocoa, French Toast, Mocha and Sticky Bun--launched online and in select Northeast grocery retailers. 

The innovative superfood pudding is packed with real ingredients and powerful nutrition. Noops’s indulgent satisfaction comes from clean, purposeful ingredients, such as organic oats, organic dates and organic sunflower seed protein. Gellan gum keeps the pudding smooth and creamy while monk fruit extract provides sweetness. Vegan, non-GMO, kosher and allergen friendly, with no added sugar, each 4.75-ounce serving of Noops Oatmilk Pudding provides 5 to 7 grams of protein, 5 to 7 grams of fiber (from oats and inulin) and about half the carbohydrates found in conventional refrigerated puddings, according to Struck. The puddings also provide gut-health and immunity-boosting prebiotics and heart-healthy whole grains.

Struck created Noops after surviving cancer and a rare genetic disease, which he attributes in part to adopting a plant-based lifestyle. 

“Healthy eating gave me a second chance at life, and that was the impetus for starting Noops,” he says. “Our mission is to make nutritious, planet-friendly, plant-based real food with more taste and more flavor than less nutritious alternatives. We’re inspired and motivated by those looking to make a change in the way they feed themselves and their loved ones without compromising on food satisfaction and enjoyment.”

San Bernardo Ice Cream has been an innovator in the industry for decades as one of the world’s largest ice cream suppliers to cruise ships. Founded in 1971, the company re-entered the retail sector in 2016. This was a good thing based on the impact of COVID-19 on the cruise industry. 

The company is now adventuring into the non-dairy space with No Bull Ice Cream. The Florida-based company took more than a year to perfect its recipe. The products are made with non-GMO, sustainable and ethically sourced ingredients, according to the company, with no artificial colors, flavor or preservatives. Organic whole oat flour, pea protein and soluble corn fiber are key ingredients. Flavors are: Blueberry Pie, Caramel Apple Pie, Double Chocolate, Mint Chocolate Swirl, Peanut Butter Fudge, Sea Salt Caramel, Strawberry Frappe and Vanilla Bean.

In June, Migros, Switzerland’s largest retailer, launched a new line of dairy-free yogurts based on oats and chickpea protein. Oat aha! comes in three flavors: Natural, Tropical Fruits and Vanilla. 

Eclipse Foods was fortunate to exhibit at the Winter Fancy Food Show, one of the few food trade events to take place in 2020. The buzz at the show was that its plant-based ice cream was indistinguishable from conventional dairy. 

The company uses a unique blend of plants to replicate milk on a molecular level, creating a true dairy replacement that tastes, feels and functions just like conventional dairy. It is based on sustainable ingredients, such as corn and cassava. The first product made with the “milk” was a liquid ice cream base that spins in any type of ice cream machine, making everything from soft serve to gelato to pints.  

After success at the Fancy Food Show, the company partnered with chefs across the U.S. to develop a new series of limited-edition collaboration flavors for the summer, with 100% of proceeds going directly to the chefs’ charities of choice.

The first round of the collaboration became available July 8. The chefs, their flavors and their charities include: 

• Greg Baxtrom Olmsted of Maison Yaki, Brooklyn: Blackberry Tarragon ice cream with proceeds benefiting Olmsted’s food bank to feed people in need in Brooklyn. 
• Moonlynn Tsai, co-owner of Kopitiam and chef of Heart of Dinner, New York City: Honey Phoenix Oolong Milk Tea ice cream with proceeds benefiting Tsai’s Heart of Dinner organization that provides culturally appropriate emergency meal assistance for the elderly and underserved in the Asian immigrant population affected by COVID-19. 
• Trigg Brown of Win Son, Brooklyn: Sweet Potato and Salty Black Sugar Caramel ice cream with proceeds benefiting Street Soccer USA, which uses sports to improve the health, education and employment outcomes for the most disadvantaged Americans. 
• Joanne Chang of Flour Bakery, Boston: Sticky Bun ice cream with proceeds benefiting Flour Bakery’s Feed a Bostonian in Need program. 
• Nicole Krasinski of State Bird Provisions and The Progress, San Francisco: Toasted Almond Thyme ice cream with proceeds benefiting Black Earth Farms, a grassroots Pan African and Pan Indigenous Farming Collective growing food in the East Bay. 

Each month through the summer and early fall, Eclipse will launch a new round of limited-edition chef collaboration flavors. Eclipse 100% plant-based ice creams are available for nationwide shipping. The lineup also includes Eclipse’s signature Chocolate, Cookie Butter and Vanilla flavors, which are $11.99 per pint. Each chef collaboration pint is $17.99. 

Moo-ving onto Gen Z

It happened. My husband and I got our two sons settled into the University of Illinois Urbana-Champaign this week and we are empty nesters. (I’m loving it!) They are part of Gen Z, the most ethnically diverse generation in U.S. history. And, sadly, a generation that does not know how to address an envelope.  They also won’t ever have a checkbook, need quarters for laundry or have to work with college roommates to claim their calls on the long-distance phone bill.  

They are also your most important customer. They just spent the past five months close to home and eating at home, where all types of dairy foods were being served, as is or in recipes. The dairy industry needs to keep them buying dairy, so focus in on their needs and wants. 

Gen Z encompasses those between eight and 23 years old, and represent more than a quarter (26%) of the U.S. population. The American Egg Board chronicles this young generation in a recently published white paper, “Gen Z: A New Generation to Feed.” It explores this generation’s preferences and identifies food and beverage market opportunities. You can download it HERE. (I highly recommend it. Great info!)

Digital natives, Gen Z is 48% non-Caucasian and has an estimated purchasing power of between $29 billion and $143 billion. 

“The preferences of this generation are likely to influence the food and beverage segment for decades to come,” says Elisa Maloberti, the American Egg Board’s director of egg product marketing. “Their ethnic diversity and interest and affinity for global flavors are already asserting influence in the food and beverage market. And this will only grow as more of Gen Z leaves home and makes all their own food choices.” 

One of the most profound influences of Gen Z is their desire to know more about the food they eat. They want to know where and how it was grown, how it was processed and how it impacts the planet. Often referred to as unintentional foodies, Gen Z is not as enamored as millennials with cooking, but they’re growing up eating sushi and ramen along with tacos and hummus. Gen Z is also eagerly embracing plant-based foods as part of a flexitarian lifestyle. They don’t eschew meat eating, but are open to going meatless more often when opportunities avail themselves. Plant-based eating is perceived as a healthier choice and one that is better for the planet. They still love dairy!

Because of their multicultural background, Gen Z enjoys experiential dining, which often includes sharing and snacking. They like to share in-person and virtually in equal measure, although sharing over social media at times takes precedence over actually eating. In fact, Gen Z accounts for 75% of all Instagram users. This sharing behavior has been curtailed somewhat by the pandemic, but these inclinations will no doubt rise to the surface again when schools reopen and socializing normalizes. In the meantime, Gen Z continues to prefer snacking over eating traditional meals three times a day.

The older members of Gen Z came of age during the Great Recession of 2008, and maybe watched their parents struggle with the economy and job market. They will likely experience another recession soon and this will make them revisit the cost-cutting measures and savings their parents had practiced.  

A few years ago, Dairy Management Inc., (DMI) conducted both quantitative and qualitative research on Gen Z. I dug it up and am sharing it now, as it’s very insightful. 

“We talked to the kids, their parents, teens and their friends, and they really gave us great insight into what their core values are and how we can make a difference for them,” said Judy Whisler, DMI vice president, knowledge and insights.

“We’re actually seeing quite a few differences from Gen Z and Millennials,” she said. “A lot of it comes from how they’re shaped from events in their formative years. For example, this is the first generation post 9-11, and they came of age during some significant social change. And of course, everyone talks about how digitally native Gen Z is. The flip side of that is they understand the risks around social media, and they’re much more private than Millennials.”

The DMI research showed that Gen Z is much more serious and goal-oriented than Millennials. This likely intensified this year from COVID-19. Overnight they had to adjust to e-learning. They had so many rights of passage stolen from them, everything from being an All Star to walking across the stage for a diploma. (My college freshman, included.)

“When we interviewed these kids, it was almost impossible to overstate how many demands and pressure they were under,” said Whistler. “We did interviews during the summer months, and there were still all kinds of obstacles for doing and getting done, whether it was for sports practice or getting ready for SATs.” 

Many of those kids now wonder why they bothered. Their priorities have changed. 

When this research was conducted in 2017 to 2018, Whistler explained that Gen Z’s thoughts on “healthy” not only included exercise and eating right, which is how other generations defined healthy, but it also meant feeling strong and positive about the future.

Again, this past year has intensified this perspective. 

“The end result is that dairy needs to deliver more than just a functional need--energy or diet--and get to a higher level of giving them the confidence and strength to succeed,” she said. 

Gen Z strives for healthy calories rather than empty calories. They are interested in protein, paying attention to labels and monitoring their sugar intake. They’re interested in fresher, less processed foods and want to know which ingredients to add or avoid.

They appreciate local. They also value the planet. Your sustainability efforts matter to them. 

Gen Z grew up on Starbucks and smoothies. Both contain dairy. Lunch packs and hand-held sandwiches were frequent meals and snacks in the back seat of the minivan as they were ushered between activities. Both contain cheese. (I’m guilty of all.)

Gen Z has always known yogurt to come in tubes and be drinkable. They embraced chocolate milk as a sports recovery drink, while missing it as part of their school lunch program. 

The future is uncertain. Gen Z is a work in progress, yet, they are our future. Let’s keep dairy foods relevant to them. 

P.S. I was so pleased to look inside by junior-year son’s apartment fridge after he shopped by himself and see a gallon of 2% milk, shredded Mexican blend cheese, shredded mac and cheese blend, butter and vanilla yogurt. Mama raised a smart-shopping Gen Zer. 

Need assistance with sugar reduction? Plan to attend the virtual “REFORMULATE: Advancing Sugar Reduction Technologies” conference on September 9. This event has a faculty of scientists and industry experts who will explore next-generation, natural sugar reduction-enabling technologies and ingredients. The goal is to connect with R&D decision-makers across food and beverage to provide actionable insights and approaches to successfully reformulate clean-label, consumer-accepted, taste-first, better-for-you, low- and no-sugar food and beverage products. This event will explore future trends, changing consumer priorities alongside technical, formulation and manufacturing considerations to inform the future of your sugar reduction R&D beyond the use of traditional sweeteners.

Whether you have a product in the market to reformulate or are looking to launch into the growing low- and no-sugar, better-for-you market, this meeting will equip you with the information and partnerships to succeed.

Why This is an Unmissable Event:

• Discover the changing consumer trends reshaping the food and beverage industry, and identify the actions needed to positively align your products with future consumer purchasing patterns to gain market share and protect the sustainability of future earnings.
• Determine how to effectively integrate a low- and no-sugar strategy into your current business model by developing a sustainable portfolio and communicating this with the consumer.
• Navigate and overcome the formulation and manufacturing challenges that can arise when replacing sugar to ensure your products do not compromise on taste, function, stability or caloric density. 
• Discuss next-generation sugar processing technologies including physical, chemical, enzymatic and microbial methods, to reduce the sugar content of your food and beverage products, beyond the use of traditional sweeteners.
• Explore the cutting-edge scientific research in the field of sugar consumption and metabolism to inform your future R&D decisions.

Access the full event guide HERE for all details on the agenda.

This conference is being produced by Hanson Wade.

Dairy Foods Flavor Innovation…to get us through the cold months

 

School is starting, albeit remotely or hybrid for the majority of the country. Many parents continue to work fully or partially from their new home offices. Moms and dads need help juggling the family’s schedule and not succumbing to the ease of serving junk food. The dairy industry is well poised to provide nutritious and delicious assistance. And, the Dietary Guidelines confirm the importance of dairy in the diet, even as early as six months. 

It is likely too late to innovate with fall flavors, but now’s the time to think December, January and February. It will likely be a long winter with COVID-19 hanging over us. 

Creamer, milk, ice cream and yogurt all provide an easy canvas for flavor innovation. Limited-edition and seasonal products entice consumers to purchase. They put a smile on their face and add a little excitement during these uncertain times. 

Even before COVID-19, creamers were a hot category. And now, coffee and tea drinkers are trying to replicate that café experience in their homes. 

According to Packaged Facts’ proprietary consumer research, millennials are both avid consumers and judicious shoppers when it comes to coffee creamers. They are significantly more likely than average to use commercial packaged creamers, non-dairy cream substitutes, dairy beverages and plant-based dairy alternatives in their coffee.  

Additionally, product innovation in liquid creamers through the introduction of new flavors has boosted popularity among younger coffee consumers, according to IBIS World, New York. The research firm projects the creamer category to continue its healthy growth trajectory as in-home coffee and tea consumption increases. Strong growth is expected from non-dairy concepts, reflective of the growing number of consumers who are eliminating or reducing dairy and animal-based products from their diet. We all know dairy creamer tastes better so let’s give them delicious options.   

The popularity of the keto diet has been a major contributor to the popularity of creamer. The keto diet is approximately 70% fat, 20% protein, and 5% each simple carbohydrates and non-starchy vegetables. By eating a lot of fat and very few carbohydrates, the body is forced into a metabolic state known as ketosis. This is when the body burns fat instead of carbohydrates for energy. The liver converts fat into fatty acids and ketone bodies, with the latter traveling to the brain and fueling the body, the traditional role of glucose obtained from carbohydrates. Burning ketones in place of glucose is associated with weight loss, reduced inflammation, sustained energy and more. 

Value-added creamers designed specifically for keto dieters may include medium chain triglyceride fats. These are inherently concentrated in milkfat and coconut oil and are well recognized for assisting the body with breaking down fat.  

Many dairies are now rolling out their fall-flavored creamers, namely pumpkin something. There’s activity in yogurt and ice cream, too. 

Chobani, for example, has stepped up its pumpkin spice game this fall. The company is bringing back two pumpkin-flavored foods that it has sold seasonally in the past: Pumpkin Harvest Crisp Flip yogurt and Pumpkin Spice Greek yogurt. Both will retail in packs of four. 

The company continues to expand outside the yogurt aisle. This year Chobani will offer two new pumpkin spice coffee creamers. One is made out of cream. The other is organic oats. Chobani began selling four flavors of coffee cream earlier in the year. 

Danone North America is rolling out three-limited edition fall-flavored yogurts. The Light & Fit brand has a four-pack of 5.3-ounce cups, with two cups of Pumpkin Pie and two cups of Toasted Marshmallow Greek nonfat yogurts. The Light & Fit Pumpkin Pie flavor is also available as a single serve. The Oikos brand now includes a Greek Pumpkin Pie flavor, with each 5.3-ounce cup having 11 grams of protein.

The Danone and Diageo partnership is growing the Bailey’s dairy creamer line with Peppermint Bark. 

Danone also has a number of non-dairy seasonal offerings. Under the Silk brand there’s sugar-free Silk Almond Unsweet Pumpkin Spice Creamer and Silk Almond Hint of Pumpkin Spice Beverage. International Delight has Zero Sugar Pumpkin Spice Coffee Creamer. In the freezer, there’s new So Delicious Dairy Free Caramel Apple Crumble Oatmilk Frozen Dessert.

Alden’s Organic is taking the holidays to a whole new level with the launch of two limited edition ice creams, Peppermint Twist and Pumpkin Cheesecake. This year the brand is pairing rich cheesecake ice cream with its classic pumpkin and adding peppermint candy pieces to its organic peppermint bark ice cream. These playful twists are intended to spark a good time, according to the company.   

For the first time ever, the brand is also expanding the seasonal line to include novelties. “Novelties have become a core part of the Alden’s business and it’s rare to find seasonal varieties,” says President and CEO Eric Eddings. “While our sqrounds are perfect for sharing, we also wanted to create crave-worthy snackable options that we knew would stand out on shelf.”  

Nestle continues to grow its Natural Bliss creamer line, which boasts being made with only a few simple ingredients: milk, cream, sugar and natural flavor. Whipped Buttercream recently joined the full-year lineup. Limited-edition Pumpkin Spice is rolling out now. 

Here are some flavored milk concepts to ponder:

• Ready-to-drink hot cocoa-flavored milk, maybe even single-serve in a microwavable carton
• Single-serve bottles of flavored milk adorned in shrink-sleeve labels featuring collectable characters, maybe teachers---bring the classroom to the kitchen table
• Milk flavors: art class unicorn (blue raspberry), mathematical magic (orange marshmallow) and gym games (banana) 

Dietary Guidelines are Good for Dairy

The release of the scientific report of the U.S. Dietary Guidelines Advisory Committee has brought predictable criticism from dairy’s detractors, annoyed that a high-nutrient food they dislike for various, easy-to-debunk reasons provides important benefits throughout life and offers essential nutrients Americans otherwise lack without it.  

The committee’s scientific report, which was open for public comment through August 13, is explicit about dairy’s benefits. The panel report also provides a road map showing what the next dietary guidelines panel needs to see to emphasize dairy’s dietary benefits even further. 

Some highlights from the 835-page report released last month are:

• Dairy is recommended for consumption within all three healthy eating patterns featured in the report, with three servings per day recommended in the Healthy U.S. style eating pattern and Healthy Vegetarian Style patterns and two servings per day in the Healthy-Mediterranean pattern;
• Americans need more dairy in their diets, as 88% of them fall short of the panel’s recommendations. That includes 79% of 9 to 13-year-olds, who rely heavily on the school-lunch program to meet nutritional needs; 
• The committee recognized milk as a nutrient-rich beverage that contributes positively to under-consumed nutrients, including potassium, calcium, phosphorus, magnesium, vitamins A and D, and others; 
• Low-fat and nonfat dairy foods are recommended as nutrient-dense building blocks of a healthy diet; and, 
• In the committee’s first-ever recommendations for birth through 24 months, yogurt and cheese are recognized as complementary feeding options for infants ages 6 to 12 months, and dairy foods (milk, cheese and yogurt) are included in healthy eating patterns for toddlers 12 to 24 months. 

The report, which the federal government will use when it sets its official Dietary Guidelines for Americans later this year, could have gone even further. Despite mounting evidence of the neutral to beneficial health impact of milkfat, the committee did not fully address the issue. This is disappointing, but the report does still takes a step in the right direction by laying groundwork for dairy’s health benefits to be recognized even more fully in the next dietary guidelines. 

Tucked on page 791 is a recommendation to: Examine the effects of different food sources of saturated fats, including animal (e.g., butter, lard, etc.) and plant (e.g., palm vs. coconut oils) sources, different food matrices that encompass saturated fats (e.g., saturated fats in cheese vs. yogurt) and different production techniques (e.g., refined deodorized bleached vs. virgin coconut oil) on health outcomes. 

What does this mean? Recent studies showing that dairy fats may be higher-quality and more beneficial than other types of fats are intriguing, but more of them are needed to upend at least five decades of conventional wisdom. That’s the kind of statement from which nutrition scientists can take their cues. It sends a strong signal to them and to government officials that it is time for the long-overdue re-evaluation of whole milk that’s needed to boost healthy diets. 

Good things are going dairy’s way. Higher retail sales, along with a greater appreciation of dairy farmers and their cooperatives in a time of crisis, are reasons to be upbeat despite today’s challenges. Get creative to ensure moms and dads are serving dairy foods to their new norm family, school and work schedule.

Need technical guidance on frozen dessert innovation? Register for the University of Wisconsin-Madison’s annual Frozen Dessert Center Technical Conference. Presentations will be available online and on-demand from October 19 to 28 with a live Q&A session on October 28.

For more information, link HERE.

Need assistance with sugar reduction? Plan to attend the virtual “REFORMULATE: Advancing Sugar Reduction Technologies” conference on September 9. This event has a faculty of scientists and industry experts who will explore next-generation, natural sugar reduction-enabling technologies and ingredients. The goal is to connect with R&D decision-makers across food and beverage to provide actionable insights and approaches to successfully reformulate clean-label, consumer-accepted, taste-first, better-for-you, low- and no-sugar food and beverage products. This event will explore future trends, changing consumer priorities alongside technical, formulation and manufacturing considerations to inform the future of your sugar reduction R&D beyond the use of traditional sweeteners.

Whether you have a product in the market to reformulate or are looking to launch into the growing low- and no-sugar, better-for-you market, this meeting will equip you with the information and partnerships to succeed.

Why This is an Unmissable Event:

• Discover the changing consumer trends reshaping the food and beverage industry, and identify the actions needed to positively align your products with future consumer purchasing patterns to gain market share and protect the sustainability of future earnings.
• Determine how to effectively integrate a low- and no-sugar strategy into your current business model by developing a sustainable portfolio and communicating this with the consumer.
• Navigate and overcome the formulation and manufacturing challenges that can arise when replacing sugar to ensure your products do not compromise on taste, function, stability or caloric density. 
• Discuss next-generation sugar processing technologies including physical, chemical, enzymatic and microbial methods, to reduce the sugar content of your food and beverage products, beyond the use of traditional sweeteners.
• Explore the cutting-edge scientific research in the field of sugar consumption and metabolism to inform your future R&D decisions.

Access the full event guide HERE for all details on the agenda.

This conference is being produced by Hanson Wade.

Summer Inspiration Series: Mindful Snacking

The “Summer Inspiration Series” of Friday blogs is all about stepping out of our comfort zone in terms of innovation. Why not? We’re already operating in an unprecedented manner. Some blogs may explore new concepts in “other” food and beverage categories and discuss how they may apply to dairy, others may focus on new consumer behaviors and brainstorm on how dairy foods processors may respond in coming months. 

And yes, Cheetos Mac ‘n Cheese is a real thing. It debuts August 8 in single box and cup format exclusively at Walmart stores nationally.

Many of us became grazers before COVID-19. The boundaries had blurred between what constituted a snack and what was a meal. Snacking had become the most significant food and beverage occasion. And, it still is. Dairy processors are wise to develop products that meet this need.   

The International Food Information Council (IFIC) recently published its 2020 Food & Health Survey, which was conducted between April 8 and April 16, about one month into the COVID-19 mayhem. The survey showed that 85% of Americans have made at least some change in the foods they eat or how they prepare food. 

Among the 85% who have made any change, 60% of Americans report cooking at home more. Respondents also said they are snacking more (32%). Specifically, 41% of respondents under 35 said they are snacking more than normal (compared to 26% of respondents age 50+). Additionally, 41% of parents with children under 18 are snacking more (versus 29% without children).

Consistent with the 2019 IFIC study, one in four (26%) consumers say they snack multiple times a day and another third snack at least daily. Most often, snacking happens because people simply feel hungry or thirsty. The second most common reason is snacks are viewed as a treat. More than a third (38%) of consumers say they at least occasionally replace meals by snacking, with lunch being the meal most often replaced. Another quarter of Americans sometimes skip meals entirely.

The factors that drive food purchasing decisions have remained quite stable over the past decade, according to the IFIC study. Taste and price are not surprisingly still the top factors for decisions; however, when consumers were asked how their decision-making compares, more than half say healthfulness matters more to them now. Specifically, 54% of all consumers and 63% of those age 50+, care more about the healthfulness of their choices than they did in 2010. 

Interestingly, the number of people actively following a diet is up significantly in comparison to 2019: 43% in 2020 versus 8% in 2019 and 36% in 2018. Many of these diets are teaching consumers that not all proteins, fats and carbohydrates are alike. They are becoming more mindful of the composition of foods. 

Carbohydrates, for example, vary in their function. Some provide sustained energy, while others promote fat burning. Some assist with reducing calories, while others support a low-glycemic diet. Some are a source of fiber and assist with gastrointestinal health.  

With COVID-19 now in our lives, snacks that assist with building immunity and staying healthy--physically and mentally—will likely gain momentum. The right carbohydrates may assist. Formulators should be mindful of their ingredient selection. 

Two-thirds of consumers have heard of both mindful eating and intuitive eating, although mindful eating is more known, according to the IFIC survey. Half of Americans stop eating when full and listen to hunger cues for when to eat. Fiber and whole grain carbohydrates are viewed as healthiest and animal protein is up!

Of those consumers looking for health benefits from their food, the top-five benefits they seek are: Weight loss/weight management, energy, digestive health, heart/cardiovascular health and (tied) muscle health/strength and immune function. Improved sleep was new for 2020, ranking sixth. Dairy foods can be formulated to provide all these benefits. I challenge someone to develop a night time snack that relaxes and puts you to sleep. Speaking of snacks…

Snacking Innovation Contest Makes Dairy the Star

The California Milk Advisory Board (CMAB) will hold its second dairy product innovation competition: The Real California Milk Snackcelerator. With more than $450,000 in awards, the competition is designed to integrate the flavor and functionality of California dairy into snack formulations that meet the needs of today’s consumers. The goal is to inspire innovation and investment in dairy-based snack products, packaging and capacity within California by connecting the dots between processors, producers, investors, ideas and entrepreneurs.

“Dairy and snacking are natural partners. Not only do dairy foods make the perfect snack on their own, the flavor, nutritional profile and functionality of milk and other dairy products as ingredients are hard to duplicate,” says John Talbot, CEO of the CMAB. “As consumers look for snacking options with natural ingredients that deliver something extra--whether a specific flavor profile or a boost of quality protein or other essential nutrients--product developers appreciate what dairy brings to the table. The goal of this competition is to tap into our global obsession with snacking to inspire new ideas and help clear the hurdles to bringing these products to market.” 

The inaugural Real California Milk Accelerator event in 2019 brought nine innovative fluid milk startup finalists to a live pitch event and built the model for dairy product competitions. The 2019 winner, Bears Nutrition, will launch its ready-to-drink milk-based nutritional shakes for children at retail test markets this fall along with companion “Immunity Nourishment” and “Brain Booster” milk powder-based nutritional shake mixes online. 

Through the Real California Milk Snackcelerator, the CMAB is seeking high-growth potential snack product concepts, with cow’s milk dairy as their first ingredient and making up at least 50% of their formula. The startups will need to commit to producing the product in California, with milk from California dairy farms, should they win the competition. 

Up to eight startups will receive $10,000 worth of support each, to develop an edible prototype, while receiving a suite of resources including graphic design, lab or kitchen time and elite mentorship from global marketing, packaging, and distribution experts. They also will receive a business development trip (or virtual equivalent) to tour dairy farms and production facilities and to meet with industry leaders to help drive success of their new venture. The winner will receive up to $200,000 worth of additional support to get their new product to market. The value of the competition prize is $450,000. 

Competition rules and application documents are available HERE. The deadline for application is August 28, 2020. 

I encourage you to enter, as I am a judge and I look forward to exploring your innovations. Need some inspiration? Link HERE to a presentation I developed for the contest.  

Got milk? It’s back!

The emergence of milk as a surprising social media superstar of the stay-at-home months inspired MilkPEP--the group that represents America’s milk companies--to bring the iconic got milk? tagline forward on the national stage to a new generation of milk drinkers.

“I’ve been so inspired by how people have creatively embraced milk this year,” says Yin Woon Rani, CEO of MilkPEP. “From whipping Dalgona coffee to running a mile with a glass of milk in-hand, today’s TikTok-ers are finding more ways to connect with milk. All the milk love inspired us to reimagine got milk? for today’s social-first generation.”

Indeed, when Americans were faced with tough times, they bought more milk, and not just during the initial stock up phases of the pandemic. Shoppers have continued to buy milk at rates not seen in years, with milk sales at retail up about 4% year-to-date. Milk is an “essential” for home meals. Parents chose to buy milk because they trust it for its nutrition, versatility and taste. In fact, 72% of moms said that milk was their number-one must-have as the stay-at-home orders hit, above staples like bread, eggs and vegetables, according to MilkPEP/Radius Illumination research among 201 moms between March 17 and April 19, 2020. 

Rooted in social media and influencer content, the new got milk? campaign also includes TV and digital advertising as well as retail partnerships and promotions. Check out the new “What you got? got milk?” video HERE. 

Know the facts on milk. Watch this VIDEO. 

“The re-imagination of this iconic campaign embraces an iconic line as a fresh start for our industry,” says Rani. “Our partners at the California Milk Processor Board--creator of the famous got milk? campaign--and the rest of the industry and milk brands across the country are excited to bring got milk? forward, on a national level, to a new generation of milk-lovers.”

Need assistance with sugar reduction? Plan to attend the virtual “REFORMULATE: Advancing Sugar Reduction Technologies” conference on September 9. This event has a faculty of scientists and industry experts who will explore next-generation, natural sugar reduction-enabling technologies and ingredients. The goal is to connect with R&D decision-makers across food and beverage to provide actionable insights and approaches to successfully reformulate clean-label, consumer-accepted, taste-first, better-for-you, low- and no-sugar food and beverage products. This event will explore future trends, changing consumer priorities alongside technical, formulation and manufacturing considerations to inform the future of your sugar reduction R&D beyond the use of traditional sweeteners.

Whether you have a product in the market to reformulate or are looking to launch into the growing low- and no-sugar, better-for-you market, this meeting will equip you with the information and partnerships to succeed.

Why This is an Unmissable Event:

• Discover the changing consumer trends reshaping the food and beverage industry, and identify the actions needed to positively align your products with future consumer purchasing patterns to gain market share and protect the sustainability of future earnings.
• Determine how to effectively integrate a low- and no-sugar strategy into your current business model by developing a sustainable portfolio and communicating this with the consumer.
• Navigate and overcome the formulation and manufacturing challenges that can arise when replacing sugar to ensure your products do not compromise on taste, function, stability or caloric density. 
• Discuss next-generation sugar processing technologies including physical, chemical, enzymatic and microbial methods, to reduce the sugar content of your food and beverage products, beyond the use of traditional sweeteners.
• Explore the cutting-edge scientific research in the field of sugar consumption and metabolism to inform your future R&D decisions.

Access the full event guide HERE for all details on the agenda.

This conference is being produced by Hanson Wade.

Summer Inspiration Series: Developing Dairy Foods for the Next Normal

The “Summer Inspiration Series” of Friday blogs is all about stepping out of our comfort zone in terms of innovation. Why not? We’re already operating in an unprecedented manner. Some blogs may explore new concepts in “other” food and beverage categories and discuss how they may apply to dairy, others may focus on new consumer behaviors and brainstorm on how dairy foods processors may respond in coming months. 

McKinsey & Company just published: What got us here won’t get us there: A new model for the consumer goods industry. The report explains how COVID-19 has amplified 12 trends that have been disrupting consumer packaged goods (CPG) for the past decade. You can access the report HERE.

The authors explain that CPG players need to rethink their portfolio priorities and “where to play” choices to increase their exposure to growing markets, channels and subcategories. They also need to better focus on the what’s important to today’s consumers. Price sensitivity, for example, is skyrocketing in importance in the wake of COVID-19. Younger consumers seek out brands they see as special, different and authentic. All age groups are prioritizing conscious eating and living, preferring purpose-driven brands that help them meet personal goals. Small brands are rushing in to deliver on these brand values, although execution challenges during the COVID-19 crisis have held them back, growing at only their fair share, instead of outgrowing large brands, according to the authors.

This market data is revealing. Large brands (more than $750 million in revenue) in the U.S. lost volume at the rate of 1.5% a year, from 2017 to 2019, while small brands grew 1.7% and private label grew 4.3%. Detailed analysis of the large CPGs (more than $2.5 billion in U.S. revenue) shows that all of their organic volume growth and almost 90% of their overall value growth came from their small and medium-sized brands (less than $750 million in revenue), even though those brands contributed only 42% of 2016 revenues. In recent years, the leading brands in each CPG category generated only 25% of value growth in U.S. Nielsen-covered channels, while small and medium-sized brands captured 45% of growth and private-label products 30%. 

The future is niche products that meet a need. 

McKinsey & Company explains that successful stand-alone small brands are very disciplined and very careful about spending. Small brands usually market efficiently with the core consumer in mind. As they grow, they leverage their community and loyalty to “export” the brand. They also tend to focus on a key channel to deliver and delight the core audience before expanding distribution points to increase purchase frequency.

Grocery shopping trends during COVID-19

Consistent with prior years, the Food Marketing Institute (FMI), in collaboration with Hartman Group, fielded research in February 2020 to support this year’s U.S. Grocery Shopper Trends. The research included a national survey (n=2,000) and qualitative interviews around the country. 

To capture the dynamic changes in the intervening months, FMI updated this data through several additional weeks of survey research in March and April 2020 (n=1,000 x 4 waves). These findings have been integrated into the initial research to provide a relevant view of shopper trends as they stand at this moment in time.

“Retail food saw eight years of spending growth in one month,” reports FMI. 

Here are some dairy volume sales highlights from IRI, courtesy of the Midwest Dairy Association. 

• Milk sales are up 3.9% in 2020 year-to-date (YTD) through July 12, compared to the same period in 2019. In the four weeks ending July 12, volume sales increased 0.1%. Four of the eight regions are posting declines in the latest four weeks. While grocery stores continue to see growth, the “all other channel,” largely Walmart, has turned negative in the last two four-week periods. eCommerce sales continue to skyrocket.
• Cheese continues to see strong growth in 2020 YTD with volume up 16.7% YTD and 13.2% in the most recent four-week period. Large increases have been maintained despite significant price upticks of 5%. Growth is observed across all regions, top varieties, forms and types. Italian cheeses are performing particularly strong, as well as forms associated with family meals, such as shreds and grated.
• Yogurt sales are gaining strength over the last 12 weeks. Year-to-date, volume is up 3.4% with a higher increase of 4.6% in the most recent four weeks. Within yogurt packaging formats, tubs and tubes have been key growth drivers. Cups, which account for the largest volume share (56%), have been soft (-0.4% YTD). 
• Butter (and butter blends) is up 31.5% YTD and up 23.4% during the most recent four-week period.
• Ice Cream/Sherbet is up 11% YTD and up 5.2% during the most recent four-week period. 
• Cottage cheese is up 4.3% YTD and up 5.5% during the most recent four-week period. 
• Sour cream is up 17.3% YTD and up 15.2% during the most recent four-week period. 

Claims shoppers want, before and after COVID-19.

The FMI research shows shoppers continue to scrutinize products to avoid negatives and minimize processing. A large majority of shoppers (82%) reported at the outset of 2020 that they examine food and beverage packaging for specific properties they seek, similar to 2019. Few shoppers in March or April indicated paying any more or less attention to labels now than prior to the pandemic.

Shoppers focus on wholesome foods with minimal processing that help them avoid negatives, especially sugar and sodium. They also pay close attention to the level of processing, looking for claims such as natural (27%), no artificial ingredients (28%) or having no preservatives (28%).

Online shoppers tend to examine package claims more carefully, looking for cues of ethical sourcing practices in both animal treatment and business relationships. They are also more likely to seek out products offering positive nutrition, such as vitamin-enriched or antioxidant-rich claims. Shoppers who do not shop online, on the other hand, focus more on avoiding specific ingredients. Sugar is the number-one food component that all consumers avoid. 

Less sugar is the new norm in the next normal.

“Sugar’s increasingly negative image due to its impact on rising diabetes rates and childhood obesity has hurt sales of sugary beverages, especially sodas, juices, and ready-to-drink sports drinks and teas,” according to the hot-off-the-press Packaged Facts report: U.S. Beverage Market Outlook 2020: Grocery Shopping & Personal Consumption in the Coronavirus Era. “People who want to reduce their sugar intake typically do not want sugar-free products but instead those with less sugar or those sweetened with natural, non-sugar ingredients. Public health recommendations and tax legislations are helping drive the move toward reduced or no/less added sugar claims. New product activity has surged for reduced-sugar varieties of beverages, with manufacturers using natural sweeteners like stevia and monk fruit, real fruit, honey and erythritol.”

It’s no wonder that less sugar was a priority for the start-up companies that were selected to participate in the 2020 Dairy Farmers of America (DFA) Accelerator program. This is how big brands become niche players. 

“We’re excited about the companies for this year’s class. Not only is this the biggest group that we’ve ever had, but a lot of these companies are developing cutting-edge products and solutions,” says Doug Dresslaer, director of innovation at DFA. “Plus, on both the ag tech and food sides of the program, we have companies doing really cool things with sustainability and dairy by-products, which is a strategic focus for our cooperative and the industry.” 

The DFA Accelerator is a 90-day immersive program, typically with a combination of on-site meetings and virtual programs to provide training, growth opportunities and mentorship. Most startups typically spend about four weeks in Kansas City, where DFA is headquartered. This year due to the COVID-19 pandemic, the program was managed remotely with virtual Demo Day presentations made yesterday, July 30. This is where each of the companies talked about what they’ve learned and provided their best pitches about their startups. 

I was fortunate enough to be in the audience. All nine companies were very impressive. I look forward to featuring the dairy products in the Daily Dose of Dairy. Here are some highlights:

Ag Tech Innovations

• Armenta (Ra’anana, Israel): a non-invasive technology for antibiotic-free treatment of bovine mastitis 
• Capro-X (Ithaca, N.Y.): a sustainable solution for whey waste from Greek yogurt production 
• Livestock Water Recycling (Calgary, Alberta, Canada): a manure treatment technology, which recycles 75% of manure into clean water while segregating manure nutrients for precision fertilizer application 
• Mi Terro (Los Angeles): a sustainable fashion brand that uses excess milk to make men’s and women’s t-shirts 

Dairy Food Products 

• Chank’s Grab-N-Go (Millville, N.J.): a handheld snack company featuring pizza cones, Philly cheesesteak cones and more (pictured) 
• GoodSport (Chicago): a sports drink made from upcycled liquid dairy by-products, which uses only natural ingredients and has naturally occurring electrolytes and vitamins 
• SuperFrau (Cambridge, Mass.): electrolyte drinks made from upcycling surplus whey, with real ingredients and no added sugars 
• Wheyward Spirit (Eugene, Ore.): premium spirit made from whey 
• Yaar Nordic Quark Bar (London, U.K.): Nordic chilled dairy snacks made with fresh quark, a mixture of cow’s milk and natural lactic acid 

Since its inception, the DFA Accelerator has worked with 25 companies and has continued to work with the majority of these companies in some capacity after the 90-day program. To date, 94% of the alumni companies are still in business today. For additional information, link HERE.

Summer Inspiration Series: Think Alphabet Soup (with a Slice of Pizza)

The “Summer Inspiration Series” of Friday blogs is all about stepping out of our comfort zone in terms of innovation. Why not? We’re already operating in an unprecedented manner. Some blogs may explore new concepts in “other” food and beverage categories and discuss how they may apply to dairy, others may focus on new consumer behaviors and brainstorm on how dairy foods processors may respond in coming months. 

Several new McKinsey research efforts analyze the changes taking place in the homes of consumers, on their phones and in stores. In the report “Reimagining marketing in the new normal,” the consulting firm identifies six of the biggest shifts emerging from COVID-19. One of the most interesting is localizing outreach. You can read the report HERE.

It’s time to reimagine dairy’s role for back-to-school meals and snacks at the kitchen table, along with dorm room dining and lots of pizzas delivery to college apartments. Trick or treating will be cancelled and parents should not expect to see their grade schoolers jingle belling on the auditorium stage. 

Localized outreach has long been part of many dairy processors’ marketing efforts. It’s time to rethink the playbook for the next normal. Think “alphabet soup.”  

Many of us are old enough to remember this childhood classic. I believe the original intent by Campbell’s was to get kids to eat their vegetables by delivering them through a bowl of soup loaded with alphabet-shaped pasta. The meal was both nutritional and educational. This is something parents need now. 

Dairy foods are already nutritional. Let’s make them educational and entertaining, maybe even collectable. Can a yogurt cup become a pencil holder? Can the string cheese wrapper have a code on it that gets entered on the interactive website where a kid wins prizes? 

Milk cartons might use a panel to showcase a craft, such as repurposing the carton as a planter. A panel might be a cut-out card that kids start collecting and trading. That’s another flashback. Think Wacky Package cards from the 70s.   

The fact is that COVID-19 has dramatically affected consumer habits and dairy supply chains when foodservice demand plummeted and grocery sales surged. Consumers struggling with job losses and economic uncertainty quickly returned to buying basic dairy products like fluid milk and commodity cheese. 

A new report from CoBank’s Knowledge Exchange indicates that consumer behavior will be different for the next 12 to 18 months than it was pre-pandemic. As that behavior takes root, dairy supply chains will need to adjust from farm to fork. You can read the report HERE.

“The dairy industry is coping with some new realities, largely driven by the decrease in foodservice demand and restaurant sales,” says Tanner Ehmke, manager of CoBank’s Knowledge Exchange. “The challenge for dairy supply chains will be adapting to focus on meeting demand trends based on evolving consumer behavior as we navigate through an uneven reopening.” 

As consumers heeded the stay-at-home advisories, they increased purchases of products that in recent years had fallen out of favor. Processed cheese sales increased by nearly 20% during the eight weeks ending May 31. White milk sales gained more than 10% during the same period. Cereal is also doing well with sales up almost 15%.

Even as restrictions have begun lifting, polling has shown widespread reluctance among consumers about immediately returning to normal activities like restaurant dining and business travel. In late April, a Business Insider poll found just 9% of Americans believed they would resume their routine exactly as it was before the lockdowns, with only 16% saying they would resume “almost all” of their activities.

At a minimum, it will take some time for sit-down restaurant traffic to look anything like it did before the pandemic. Forecasts from Open Table suggest that the U.S. could lose up to 25% of its restaurants. 

Any structural reduction in restaurant sales has potential product mix implications for dairy processors and converters. For instance, firms that specialize in making or packaging products for foodservice accounts will need to retool, making different types of cheese or filling different-sized sour cream containers for at-home consumption.

Much of the price volatility experienced over the past 90 days has more to do with massive supply chain disruptions than major changes to aggregate demand and supply. Perishability played a big role in the upheaval. As demand spun toward retail, foodservice operators disposed of fresh products that now have to be replenished for reopening.  

Some buyers are asking if suppliers can develop and provide extended shelflife alternatives. Movement in that direction would presumably help on the supply side, giving manufacturers and dairy farmers more supply cushion. 

A world with more extended shelflife manufacturing options might mean less dumping of milk than took place in April. Business models may also be readjusted from just in time inventory practices to having more inventory stored in warehouses.

Grocers are also cutting down on product selection to enhance operational efficiency. Published reports say that the popular Wegman’s supermarket chain, for example, has cut its offerings from about 52,000 products to 30,000 products. 

Data from Nielsen shows that for the four weeks ending June 13, supermarkets carried nearly 7% fewer dairy items than the year prior. For dairy companies and other food marketers, that could mean fewer line extensions, fewer opportunities to differentiate, fewer chances to test new concepts.  

As the economy reopens, potential changes in consumer habits, the level of social distancing that remains in place, and the level of disposable income will again reshape dairy supply chains long term.  

That brings me to pizza. Retail and foodservice pizza sales have outpaced pre-pandemic levels. Domino’s, for instance, said that its U.S. same-store sales increased by 21% year-over-year from April 20 through May 17. 

“That’s especially good for the dairy industry considering how much cheese pizza carries to the dining table,” wrote Phil Plourd, president, Blimling and Associates Inc., and author of the CoBank report. “Because pizza remains relatively inexpensive and convenient, it should continue to outperform in the months ahead.”  

Prior to COVID-19, about one in eight Americans ate pizza on a typical day, according to USDA data. That’s a lot of cheese! 

The U.S. pizza market generated an estimated $47 billion in revenue in 2019, according to IBIS World. With the average price per pizza being $11.23, that equates to about 4.1 billion pizzas. 

The global pizza market has annual sales estimated at nearly $145 billion, according to Pizza Magazine. Western Europe leads the way with $54.4 billion, followed by North America ($50.7 billion) then Latin and South America ($16.8 billion). 

I’m ordering pizza tonight for the family, with extra cheese! Photo source: Dairy Farmers of Wisconsin

Pasta filata mozzarella is characterized by its functionality, which when heated, e.g., on a pizza, can generate the authentic stretch and mouthfeel that consumers associate with a desirable pizza experience. Pasta filata is the largest, fastest-growing and most globally widespread cheese type, accounting for more than 20% of cheese produced globally and estimated to reach USD 88,853 million (EUR 78,570 million) by 2027 with a CAGR of 5.5% (2019-2027), according to Coherent Market Insights

Recognizing the global craving for pizza is outpacing per-capita cheese consumption, Chr. Hansen has launched a series of high-yielding cultures and enzymes. They are designed to offer pasta filata makers the ability to increase cheese volumes and maximize milk efficiency through natural solutions while keeping intense focus to protect downstream whey fractionation processes. Learn more HERE.

Summer Inspiration Series: Connect with Consumers Through Limited-Edition and Seasonal Offerings

The “Summer Inspiration Series” of Friday blogs is all about stepping out of our comfort zone in terms of innovation. Why not? We’re already operating in an unprecedented manner. Some blogs may explore new concepts in “other” food and beverage categories and discuss how they may apply to dairy, others may focus on new consumer behaviors and brainstorm on how dairy foods processors may respond in coming months. 

Today let’s talk about connecting with consumers through limited-edition and seasonal offerings. But first…Happy National Ice Cream Month! Make sure you enjoy a scoop or two on National Ice Cream Day, which is celebrated on the third Sunday of July in the U.S.

U.S. ice cream marketers are doing a great job with promotions and innovation this ice cream season. And it’s paying off. Consumers appreciate the comfort and enjoyment of ice cream during these uncertain times and marketers are keeping them entertained with new products, flavors and marketing.

(Scroll down for COVID-19 ice cream sales trend data.)

Ice cream and frozen novelty sales continue to boom, according to IRI. What’s important to note is the growing inflationary gap between dollar gains and volume gains. Consumers are starting to pay more for food, including ice cream, and it shows in the numbers. As we enter a recession, it will be interesting to see what luxuries consumers splurge on. Ice cream has historically been one.

In early April I wrote about taking quarantine time to reboot your brand and develop inspirational messaging for COVID-19 marketing efforts. Many of you listened! If you missed the blog, you can link to it HERE.

Limited-edition and seasonal offerings keep consumers interested and coming back for more. They are often willing to dip into their pockets for a product that may not be stocked the next time they shop. 

High Road Craft Ice Cream is embracing the limited-edition flavors concept during National Ice Cream month. The company is celebrating with limited-edition, hand-crafted in small batch pints, one flavor for every day in July. They are available on the company’s online store in limited quantities. 

Here’s a sampling of what they’ve produced:

July 10: Salt & Pepper – salty sweet cream base with salt and pepper caramel and pecans

July 11: Cannoli – ricotta ice cream with chocolate chunk and pie crust

July 12: Mint and Chocolate – mint ice cream with chocolate cookie dough and Stracciatella

July 13: Tres Leches – three milk ice cream with praline pound cake pieces

July 14: Cherry Pie – cherry ice cream with jammy cherries and pie crust

July 15: Salty Snacks – sweet cream with peanut brittle, chocolate covered pretzels and a peanut butter swirl

July 16: Coffee and Cacao – roasted coffee base with Stracciatella 

July 17: Georgia Peach Crisp – sweet cream with peach jam and oat crisp

July 18: Roasted Strawberry – roasted strawberry ice cream with strawberry jam

July 19: NATIONAL ICE CREAM DAY

Sundae – Vanilla ice cream, jammy cherries, fudge caramel and praline peanuts

Brownie Sundae – Milk chocolate chip ice cream, chocolate chunk and brownies 

During these uncertain times, Jeni’s Splendid Ice Creams has prioritized offering flavors that transport you to another time and place. The company’s new feel-good collection was inspired by state fairs, a slice of Americana that will take you back to the summers of your childhood. 

Because state fairs have been canceled due to COVID-19, Jeni’s created its own virtual state fair experience on Instagram (@jenisstatefair). Viewers may explore the fairgrounds by tapping the photo tags—from boozy drink recipes at the Frosé Float to your new favorite summer playlist at the Brambleberry Bandstand—and play midway-style games with prizes throughout the month, including the chance to win a year’s worth of ice cream.

With the virtual state fair comes a new limited-edition flavor every Thursday for the next five weeks. The pints may be purchased in Jeni’s shops and online. The first offering was Watermelon Taffy, a flavor that directors of actual state fairs across the country picked as their personal favorite. This past week Wildberry Lavender rolled out. After that comes Orange Blossom Chiffon (July 23), Atlantic Beach Pie (July 30) and Sun-Popped Corn (August 6).

“We love the energy, color and flavor of a great state fair,” says Founder Jeni Britton Bauer. “From a flavor, art and design standpoint, we asked ourselves, if we were to hold our own state fair, what would we want it to be? What would it look like? The answer is a Jeni’s-fied mix of our memories of summer, vibes from the midway, and our imagination, in a way that only we could do.”

Check out these flavor concepts:

Atlantic Beach Pie – There is an old Southern legend that warns diners not to eat dessert after a seafood meal. Atlantic Beach Pie was the lone exception with its salty cracker crust, lemon custard filling and whipped cream topping. Jeni recreated this Southern staple with sweet cream ice cream and tart lemon custard adorned with homemade saltine streusel.

Orange Blossom Chiffon – This variety is sweet yet tart with tangerine and orange flavors. It is extra creamy and aerated for a chiffon-like texture. 

Sun-Popped Corn – The popcorn in this flavor is popped using the power of sunshine. The folks at BjornQorn in New York’s Hudson Valley use solar power to heat kettles filled with kernels. Jeni’s adds this crisp, sun-popped corn directly into fresh dairy, infusing every inch with the flavor and aroma of addicting buttery popcorn. 

Watermelon Taffy – Meant to taste like watermelon sour candy, this one has a puckery fruit flavor from a little watermelon and plenty of citric acid. It has a unique flavor twist from the addition of fresh cultured buttermilk and yogurt, which is made for Jeni’s by a nearby fifth-generation Ohio dairy.

Wildberry Lavender – This variety combines the flavors of steam-distilled lavender buds, cold-pressed orange zest and blackcurrants. To some, it tastes like fruit cereal milk. To others, it’s the flavor of springtime. 

It’s time to get busy creating flavors that peak consumers’ curiosity. It’s going to be long winter for many. Limited-edition and seasonal flavors may help pass the time. 

Again, don’t forget to get yourself a scoop or two this Sunday. Happy National Ice Cream Day!

(Scroll down for COVID-19 ice cream sales trend data.)