Probiotics: Let's Get Back on Track

Yogurt was a hot topic this week in Boston, less than two weeks after the fatal marathon bombing. (Prayers to all touched by this tragedy.) More on yogurt in Boston in a minute, but first…

Similar to September 11, I know exactly what I was doing when the news item flashed across my phone screen about the marathon bombing. (I was purchasing an electric scooter for my son’s birthday at Toys“R”Us.) Within minutes, I emailed Julie Smolyansky, CEO of Lifeway Foods, the largest kefir manufacturer in the U.S., as I wanted to make sure she (runner) and her family (spectators) were safe. They were, thankfully.

Running and kefir go hand-in-hand in my eyes, as Lifeway started much of its grassroots marketing through support of the running community by offering kefir at the finish lines for most major races.
Lifeway is on the right track with promoting the health benefits of its products. The company has long been a leader in the cultured probiotic dairy movement and continues to invest in promoting the probiotic component of its products.

When Julie’s father—Michael—came to America, he brought with him his family’s Russian recipe for kefir. I’ll never forget the first time I met Julie…about 18 years ago, but who is counting! Lifeway’s original factory was just a few miles away from my office near O’Hare, and her dad sent her with samples of a new product for me to taste.

Julie continues to build on her father’s recipe. She has modified that recipe over the years to incorporate advancements in nutritional science, such as the inclusion of superfruits, various nutrients and probiotics.
Lifeway Kefir contains seven to 10 billion colony-forming-units of 10 strains of bacteria, plus ProBoost, Lifeway’s exclusive pair (Bifidobacterium lactis and Lactobacillus reuteri) of clinically proven probiotics that helps balance the body’s ecosystem, and supports digestive health and immunity.

For more information on the probiotics in Lifeway Foods, visit HERE.


Back on Track in Boston
Others in cultured dairy need to get back on track with probiotics. That takes us back to Boston, where many leaders in cultured dairy convened this past Wednesday for the first Global Summit on the Health Effects of Yogurt, sponsored by the American Society for Nutrition (ASN) and the Danone Institute International. The U.S.-based Dairy Research Institute, established under the leadership of U.S. dairy farmers, was also a partner in this first global summit.

The intent of this collaboration is to create an ongoing evaluation of the state of the science surrounding the relationship between yogurt consumption and health. This, of course, includes probiotics.
This first global summit in Boston focused on the impact of yogurt and dairy consumption on health outcomes and health care costs, particularly related to chronic health conditions. The event featured leading international experts in medicine and nutrition science.

“Nutrition research continues to shed light on how individual foods and food groups affect health,” said Sharon Donovan, past president of the ASN and professor of nutrition at the University of Illinois. “This new collaboration will help to define the evidence base for yogurt’s effects on health promotion and disease prevention and identify areas where more research is needed. This science-based approach aligns well with ASN’s mission of advancing nutrition research and knowledge to improve public health and clinical practice worldwide.”

The summit was packed with information, including a discussion on the impact of regular yogurt consumption on nutrient deficiencies, body weight regulation, chronic health conditions and related health-care costs. Speakers discussed how the industry can leverage the unique nutrient profile of yogurt, as compared to other better-for-you foods, including other dairy foods. The group also discussed opportunities for innovation and areas for future research.

If you were unable to attend, the good news is that the summit was recorded and will be made available in the near future at www.nutrition.org. (I will let you know when it becomes available, as it is very informative.) Pending editorial acceptance, a peer-reviewed journal supplement will also feature review articles and summaries of the presentations.

Back to Probiotics
In the mean time, Mary Ellen Sanders, a global authority on probiotics, and co-moderator of the summit’s session on yogurt and gut health, explains that during the past two decades or so, the probiotic field has seen steady progress toward understanding that not all probiotics are the same. “Early on, ‘probiotic’ was used as a general term, a usage that masked that it comprises numerous genera, species and strains,” she says. “In time, however, ‘strain-specificity of health effects’ became the mantra of the probiotic field.

“We know that numerous factors can impact probiotic functionality, of which strain is only one,” she says. “So I pose this question. What amount of the variability observed in probiotic functionality can be accounted for by strain differences, and what amount is due to other factors, such as host microbiota or diet?”

Numerous meta-analyses conclude, with some cautions, that probiotics, as a class, are beneficial. This suggests that many probiotic strains do share the same effects. “If what is important is to deliver a bolus of live bacteria to the small intestine to interact with immune cells, then perhaps any number of bacteria may serve this purpose equally well,” says Sanders. “So, maybe the time has come for us to be open to the idea that there may be a spectrum of probiotic functions, some of which involve capabilities unique to only one or a few strains but others that are more general to larger groups of microbes.”

The fact is, consumers understand that probiotics are good for them. According to the 2012 Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health, commissioned by the International Food Information Council Foundation, 20% of consumers surveyed consider the inclusion of probiotics when making decisions about buying packaged food or beverages and 14% are trying to get a certain amount or as much as possible in their diet. (See charts.)

“Even the European Food Safety Authority, the purveyor of probiotic criticism that has led to the word ‘probiotic’ being pulled off much of the European market, approved a non-strain-specific claim that yogurt cultures can improve lactose digestion in lactose intolerant people,” says Sanders.

To read more from Mary Ellen Sanders, visit HERE.

Ten Recent Innovations Touting Their Probiotic Content

Lifeway Foods has made kefir shelf stable by freeze drying it, a process that preserves the live and active probiotic cultures. New Lifeway ProBugs Bites are tiny freeze-dried kefir melts that quickly dissolve in baby’s mouth for safe and easy self-feeding. Flavors are: Orange Creamy Crawler, Goo-Berry Pie and Strawnana Split flavors.
For more information, visit HERE.

Organic Valley’s new and improved Drinkable Lowfat Yogurt comes in three varieties: Plain, Triple Berry and Vanilla Bean. The product is made with organic milk from the co-op’s pastured cows and cultured with 320 billion live and active probiotic cultures. That’s 32 times more probiotics than most kefirs, according to the company. Labels tout the fact that the product specifically contains 25% more of the BB-12 strain (as compared to the original drinkable yogurt formula).
For more information, visit HERE.

ProYo Frozen Yogurt is described as an “anytime frozen treat.” Each 4-ounce squeeze tube contains 20 grams of milk protein, live active probiotic cultures, added fiber and only 160 calories. It comes in four varieties:  Banana Vanilla, Blueberry Pomegranate, Dutch Chocolate and Vanilla Bean. For more information, visit HERE.

Heini’s Greek Yogurt Cheese includes real Greek yogurt that is added to the cheese vat. Sold in 8-ounce chunks, a 1-ounce serving contains 100 calories, 8 grams of fat and 6 grams of protein. Package claims include: Probiotic with live yogurt cultures.
For more information, visit HERE.

The Hain Celestial Group Inc., extends The Greek Gods brand to drinkable Kefir low-fat cultured milk. It comes in four flavors: Plain, Honey, Honey Vanilla and Honey Strawberry. A one-cup serving delivers 12 grams of protein and probiotic cultures. It is also gluten free and 99% lactose free. For more information, visit HERE.

The Dole Fruit Smoothie Shaker product uses a convenient and attractive single-serve container to provide consumers the opportunity to make a homemade, hand-blended smoothie. The product contains both frozen fruit and yogurt. Simply unscrew the cap, add juice to the fill line, re-apply the cap and shake for about 30 to 45 seconds. The result is a perfectly blended smoothie, just like from the local smoothie shop. Each low-fat smoothie contains real yogurt with live and active cultures, including probiotics, as well as prebiotic fiber. For more information, visit HERE.

This product is non-dairy, but definitely worth noting. Ruby’s Rockets are frozen fruit and vegetable pops designed for kids. These all-natural ice pops are a fun, convenient, healthy low-calorie snack containing probiotics. There are three varieties: Rocket Red (sweet potatoes, strawberries, carrots and beets with a fruit punch flavor), Galaxy Green (avocados, kiwis, spinach and apples with a tropical lime flavor) and Orbit Orange (sweet potatoes, carrots, oranges and lemon with an orange flavor). For more information, visit HERE.

Another innovative non-dairy option is KeVita Daily Cleanse, a low-calorie, low-glycemic beverage designed for cleansing the body. Lightly sweetened with stevia, it has only 10 calories and two grams of sugar per bottle. Organic lemon and a hint of cayenne create a hydrating refreshment that may help to curb cravings for snacks and sugary drinks, according to the company. All KeVita drinks feature four complementary strains of probiotics--Bacillus coagulans, Lactobacillus paracasei, Lactobacillus  plantarum and Lactobacillus rhamnosus--combined with KeVita’s signature and proprietary probiotic culture.
For more information, visit HERE.

And in case you missed two products featured earlier this week as a Daily Dose of Dairy, here you go.

Casper’s Active D’Lites with Probiotics Lite Ice Cream comes in three flavors: Almond, Caramel and Vanilla. Each single-serve bar delivers 110 to 140 calories, 8 to 11 grams of fat, 5 grams of fiber and 3 to 4 grams of protein, depending on variety. The fibers, which function as prebiotics, are digestive resistant maltodextrin, fructooligosaccharides and inulin. Ingredient statements state that at the time of manufacture, each bar contained 10 billion colony-forming-units of probiotics.
For more information, visit HERE.

That Indian Drink is a new line of chef-crafted lassi that comes in three creative flavor combinations: Alphonso Mango (contains the essence of rose water), Blueberry Cardamom and Raspberry Cinnamon (contains a hint of ginger). The drinks come in 8-ounce plastic bottles, with each containing 130 to 150 calories and 2 to 2.5 grams of fat, depending on variety. Each bottle also delivers more than a full serving of fruit, probiotics, 7 grams of protein and 1 gram of fiber (from the fruit).
For more information, visit HERE.

Stevia Use in Dairy Grows

Warmer weather and longer days motivated me to make my first trip of the season to Home Depot’s Garden Center. And like last year, stevia plants were for sale. Of course, I had to ask how they are selling, and the clerk assured me they are a hit.

Interestingly, earlier in the day I interviewed James Kremer, executive chef and director of food and beverage at Country Club of Peoria, Peoria, IL, for an article I am writing on an unrelated topic for Culinology. In casual conversation, he offered this: “I always try to prepare foods in the healthiest manner, and that includes keeping calories low. We grow stevia on the property and I use the leaves in many of my dairy desserts, including crème brulee and panna cotta. We explain on the menu that the stevia is grown right here and that it is a no-calorie, all-natural sweetener. The desserts are very well received.”

Stevia-based ingredients are considered natural, high-intensity sweeteners. They are based on extracts from leaves of the Stevia rebaudina plant. Numerous ingredient companies are extracting the sweetest compound from the leaves, the steviol glycoside known as rebaudioside A (reb-A), which is non-cariogenic, contains no calories and has a zero glycemic index, making it safe and suitable for diabetics. FDA has not actually permitted the stevia plant itself to be used as a food ingredient in packaged foods, only the reb-A extract, and only ingredients that contain 95% or more pure reb-A. FDA recognizes reb-A as GRAS for use as a general purpose sweetener. (See chart below for a glossary of terms.)


With reb-A being one of about a dozen sweet-tasting compounds in the stevia plant, suppliers are differentiating themselves by reb-A content, as up to 5% of a stevia-based sweetener can be something other than reb-A. Most of the zero-calorie stevia-based sweeteners are 200 to 300 times sweeter than sugar.

GLOSSARY OF TERMS


Source: Cargill

Recent Dairy Innovations Sweetened with Help from the Stevia Plant

Quark by elli is a fresh, German-style soft cheese, similar to cottage cheese but with a smoother and creamier texture, and offering a milder taste than Greek yogurt. elli answers a growing need for an all-natural, nutrient-dense source of protein and calcium, without the added sodium found in cottage cheese or high-sugar content of some yogurts.

 Each single-serve 5.3-ounce cup contains 14 to 17 grams of protein and 80 to 90 calories, depending on variety. Sweetened with a proprietary blend of stevia and erythritol, the company is able to keep calories low, as well as sugars (5 grams) and carbohydrates (less than 10 grams).

elli can be enjoyed straight out of the cup or be used as an ingredient to create sweet and savory recipes that often call for cottage cheese, cream cheese, ranch dressing or yogurt. It comes in five varieties: Lemon, Pineapple, Plain, Red Velvet and Strawberry.
For more information, visit HERE.

Core Power is produced and marketed by Fair Oaks Farms Brands Inc., using fresh, quality real milk that undergoes a unique cold-filtration process. This yields fresh milk with increased amounts of protein in the same ratio naturally found in milk: 20% whey and 80% casein. This recovery beverage is sold in 11.5-ounce recyclable plastic bottles and is aseptically packaged so it can be distributed in a shelf-stable environment until chilled before consumption.

There are two light varieties: Chocolate and Strawberry Banana Light. Both are sweetened with a touch of honey (like all of the regular varieties). Calories and sugar contents are kept low through the use of monk fruit juice concentrate and stevia leaf extract. The light versions contain 20 grams of protein per 11.5-ounce bottle, while the others, which come in Chocolate, Honey and Vanilla flavors, contain 26 grams of protein. For more information, visit HERE.

Yakult U.S.A. Inc., now offers Americans a lower-calorie version of its probiotic shot-style namesake drink. Yakult Light has almost two-thirds less sugar than regular Yakult as a result of being sweetened with only a small amount of sugar and a stevia-derived sweetener. It contains 30 calories per 2.7-ounce bottle, while the original contains 50 calories. For more information, visit HERE.

Powerful Yogurt is a super-protein Greek yogurt that aims to serve the health and performance needs of busy men with active lifestyles. The product is differentiated from existing Greek yogurts by its 20 to 25 grams of natural protein per serving, which is a “man-sized” 8-ounce container that is at least 33% larger than most individual-serving Greek yogurts. To keep sugars down to 21 to 23 grams per serving in the fruited varieties, the company uses a combination of sugar and a stevia-derived sweetener. The product comes in six flavors: Apple Cinnamon, Banana, Blueberry Acai, Mango, Plain and Strawberry. For more information, visit HERE.

FitPro uses ultrafiltration to concentrate the protein in this REAL milk beverage. There are two formulations, both of which come in chocolate and vanilla flavors.

The 17-ounce FitPro Plus is designed for athletes and workout enthusiasts. It contains 40 grams of protein, 10 grams of carbohydrates and 250 calories. The 11-ounce FitPro Daily is for active individuals. It contains 26 grams of protein, 8 grams of carbohydrates and 160 calories. The company keeps carbs and calories low by filtering out the lactose while it concentrates the whey and casein proteins, as well as by sweetening with a blend of stevia and monk fruit extract.

For more information, visit HERE.

Tillamook was the first light yogurt brand to offer a product naturally sweetened with Truvia® sweetener and other natural sugar substitutes.Product containers sport the Truvia logo.

“After 24 months of research and development we found the perfect combination of natural sweeteners, setting our brand apart from the competition,” says Jay Allison, Tillamook vice president of sales and marketing. “We didn’t compromise and now our consumers don’t have to either.”

The 6-ounce yogurt cups contain only 110 calories per serving, 35% less than regular low-fat yogurt. The full line consists of Oregon Strawberry, Vanilla Bean, Marionberry, Raspberry, Peach, Mountain Huckleberry, Northwest Berry Patch, Pomegranate Blackberry, Lemon Squeeze and Dark Cherry.

For more information, visit HERE.

ITO EN now markets Teas’ Tea Plus half & HALF. This ready-to-drink tea beverage line is made from fresh-brewed green tea that is infused with fruits juices and other flavors. Varieties are: Coconut Water, Grape, Green Apple, Lemonade and Peach. Each 16.9-ounce square plastic bottle contains two servings, with each serving providing 50 calories. The drink is slightly sweetened with cane sugar and a touch of stevia.  For more information, visit HERE.

Casper’s Active D’Lites with Probiotics Lite Ice Cream will be featured this coming week as a Daily Dose of Dairy. Stevia-based sweetener is used in both the ice cream and the chocolate coating. Watch for more information this coming week.

Dairy Innovation Awards 2013: Get Global Recognition. Enter Today!

Please pardon this deviation from my typical industry trends/issues blog. It’s been a long week of travel to Salem, Oregon, to speak on dairy innovations at the 102nd Oregon Dairy Industries Annual Conference. It was wonderful to see so many processors and suppliers at the show. If you missed this year’s event, consider attending next year.

For more info, visit HERE.

Right now you should plan on entering a global dairy products innovation contest—the leading new dairy products contest in the world. United Kingdom-based FoodBev Media has organized and presented the Dairy Innovation Awards every year since 2007. Finalists and winners in Dairy Innovation Awards 2013 will be presented at a special gala dinner during the 7th Global Dairy Congress in Lucerne, Switzerland, on June 19, 2013.

For more information on the congress, visit HERE.

A showcase magazine featuring all entries will be available at the event and circulated to all readers of the print and digital editions of Dairy Innovation magazine. Check out the publication HERE.

The contest is open to products and campaigns launched since April 1, 2012. The closing date for entries is April 23, 2013. Entry information is available HERE.

I am honored to be one of the 12 dairy industry authorities who will select the winning innovations. The only other U.S. judge is Greg Miller, president of the Dairy Research Institute and executive vice president of the National Dairy Council. Miller and I go back more than 20 years when we both were product innovators at Kraft Foods. Hence, our passion for dairy innovation runs deep. 

Bill Bruce, group editorial director with FoodBev Media and chair of the contest, believes innovation is the future for dairy. I agree.

“Innovation continues to be the key driver in the dairy industry and that is evident in tasty new products, new packaging ideas, use of new ingredients, great new marketing campaigns and a huge variety of nutrition and environmental projects that interact with consumers and the wider community,” he says. “All this activity helps to make the dairy sector an exciting food and beverage category.

“The Dairy Innovation Awards helps us shine a spotlight on the sector and helps us celebrate what’s going on,” Bruce says. “It will be interesting to see how major dairy companies and small energetic entrepreneurs alike are faring. And with dairy having such a long and established history, it will be great to see how dairy companies of all sizes are using the modern opportunities provided by social media and the digital age.”

Here are the contest’s categories.

 

BEST OF PRODUCT:

• Cheese
• Ice Cream/Frozen Yogurt
• Yogurt
• Butter/Dairy Spread
• Dairy Dessert
• Dairy Drink
• Functional Dairy Product
• Children’s Dairy Product

BEST NEW BRAND OR BUSINESS

 

BEST DAIRY INGREDIENT (including flavors, colors, etc.)

 

BEST DAIRY PACKAGING INNOVATION

 

BEST DAIRY PACKAGING DESIGN

 

BEST MANUFACTURING OR PROCESSING INNOVATION

 

BEST IN SUSTAINABILITY:

• Environmental Sustainability Initiative
• Corporate Social Responsibility Report or Initiative

BEST IN MARKETING AND COMMUNICATION:

 

• Brand Marketing Campaign or Activation, including TV and cinema advertising, POS, print and online and social media
• Health or Nutrition Marketing Campaign

For more information on the contest, visit HERE.

 

 

Flavored Milk in Schools

 

(Please read this entire blog. You will be entertained! Promise…on your milk carton’s expiration date!)

On the heels of participating in the 15th annual Dairy Council of California Functional Foods Task Force (DCC-FFTF), I would like to share comments made by fellow task force member Cary Frye, vice president of regulatory and scientific affairs at the International Dairy Foods Association (IDFA).

You can read more about the DCC-FFTF by clicking HERE.

According to Frye, U.S. dairy processors have done a very impressive job of responding to consumer and school demands for good-tasting, lower-fat, and less-sugar and calorie flavored milks. In fact, my 11-year-old son, who traveled with me to San Francisco for this meeting, as he was on spring break, proudly told the group how he is served TruMoo fat-free chocolate milk at his parochial school. (I swear this was at no prompting by mom!)

This school variety of TruMoo contains only 120 calories per serving and 6 grams of added sugar. To read more about TruMoo and other innovative new milk products, click HERE.

 

Prior to the Task Force meeting, my son and I stayed one night at a hotel in Fisherman’s Wharf. And…excitingly, TruMoo fat-free chocolate milk was offered on the breakfast buffet. I was very entertained by how he was reading the carton information. Immediately, he shared the riddle with me, and then proceeded to tell me this milk was made by a different farm than the one back in Chicago. But…he said, Berkeley Farms is a Dean Foods company, and so is the one at home. “The cows must be related,” said my youngest. (Note: Kids are into “too much information!”)

 

With his milk, he had French toast…with sugar-free syrup. We choose sugar-free products (those sweetened with non-nutritive sweeteners) to limit daily sugar intake, as diabetes does run in the family. Further, we also try to limit caloric intake from sugars to prevent unnecessary weight gain.

 

Imagine how overweight and/or diabetes-prone children would benefit from flavored milk that contains even fewer calories and less sugar than TruMoo or similar milks.

 

The petition

 

Nearly four years ago, IDFA and the National Milk Producers Federation filed a citizen’s petition with FDA requesting a modification of the standards for milk and other dairy products to allow the use of non-nutritive sweeteners. In February 2013, FDA finally published the petition in the Federal Register along with the agency’s request for public comment.

The petition was and continues to be a direct attempt to keep flavored milks in school cafeterias, as federal agencies and consumer groups continue to push for lower-calorie milk and foods on school menus to combat increases in childhood obesity.

 

 

The current standard requires processors to use special labeling, such as “reduced-calorie chocolate milk,” for milk made with non-nutritive sweeteners. This phrase, according to market research, doesn’t appeal to children and has contributed to the overall decline in milk consumption in schools, the petition states. (And we know kids read their milk carton!!! But I do think mine would be fine with this nomenclature.)

 

 

Allowing milk processors to use any “safe and suitable” sweetener in flavored milk and still label it “milk” would help to stem the drop in consumption, while promoting healthy eating habits that will last a lifetime, according to the petition.

“Milk flavored with non-nutritive sweetener promotes public health by offering children and adolescents a beverage they are more likely to consume than plain milk and that has all of the nutritional benefits of milk and less sugar than milk flavored with nutritive sweeteners,” the petition states.

 

 

The petition and supporting attachments are available HERE.

 

To post comments on FDA’s web site about the petition, link HERE.

 

 

FDA’s food labeling regulations require all food products that use non-nutritive (or non-caloric) sweeteners to clearly list them in the ingredients list on their packaging. This petition would not change that, and consumers would continue to see at a glance whether or not a product contains sweeteners of this sort.

 

Dr. Oz: Here’s the “REAL” story

 

Frye recently appeared on The Dr. Oz Show, a nationally syndicated daytime television program, to present the industry’s position and reassure consumers that all dairy products would continue to communicate ingredients clearly on the ingredients label. In her interview with Oz, the show’s host, Frye stressed that the petition would only affect sweetened dairy products and that sweeteners would not be added to white milk. She explained that all ingredients would still be listed on the label and that the petition is asking for flexibility to provide consumers with low-calorie or no-calorie options.

 

 

“We want to be able to compete with other beverages such as low-calorie sports drinks and diet sodas that have the exact same labeling that we’re asking for,” Frye said.

 

She was joined by Dr. Keith Ayoob, R.D., an associate clinical professor of pediatrics at the Albert Einstein College of Medicine in New York City. Ayoob pointed out that non-nutritive sweeteners are safe and that most Americans aren’t getting enough of the nutrients provided by milk and dairy products. He also reinforced that the petition would allow additional options for consumers.

 

Oz also interviewed two guests who opposed the petition: Dr. Russell Greenfield, clinical assistant professor of medicine at the University of North Carolina Chapel Hill School of Medicine, and Heather White, executive director of the Environmental Working Group.

 

To view the interviews—and I highly encourage watching the entire 30 minutes—watch these five parts. Frye’s interview

starts on Part 3. Part 1, Part 2, Part 3, Part 4, Part 5

Overall, Oz underscores several times throughout the show that he is a supporter of milk, its wholesomeness and its numerous health/nutrition benefits. His main concerns are transparency/lack of front-of-pack labeling on the industry’s behalf, added “chemicals” and the consumer’s right to know what’s in their products. The segment never questions the nutrition benefits of milk nor that it should be removed from the diet. In fact, it’s quite the opposite, reinforcing the wholesomeness throughout--but Oz is very dramatic about labeling, urging consumers to sign the petition to keep wholesome/nutritious food unadulterated.

 

 

What are your thoughts? Please leave a comment on this blog. But wait…

 

While in San Fran, my son and I toured Alcatraz. Did you know...

 

...Al Capone, an inmate (#85, to be specific) at San Fran’s famous Alcatraz high-security prison, lobbied for milk-bottle dating to ensure the safety of Chicago’s (my  hometown) children.

 

That's right. Prior to being sent to "The Rock," Capone was a Chicago businessman who made a fortune in alcohol distribution during the brief period of Prohibition from 1920 to 1933. Although the Federal government viewed Capone as a gangster, to many people in The Windy City, he was a modern-day Robin Hood, as he was the first person to open a soup kitchen to feed the poor during the Depression.

 

It gets better. It was reported that one of Capone’s family members in Chicago became ill from drinking expired milk. At that time, there were no controls on milk production, neither expiration dates nor controls on adulteration, dilution or skimming of the cream. This drew Capone’s interest to the milk business.

 

 

Here’s where the scandal begins. With the end of Prohibition approaching, Capone saw a potentially high profit in milk distribution, as his fleet of “moonshine” trucks could easily be used to transport milk.

 

So, first, he acquired a milk processor: Meadowmoor Dairies. Then he made history in the U.S. dairy industry, but something very few know: Capone convinced the Chicago City Council to pass a law requiring a visible date stamped on milk containers.

 

Of course, he most likely had other motives. Many believe that Capone had already cornered the market on equipment to stamp expiration dates on bottles, and the passage of the legislation would help him take over the Chicago milk market.

 

Too much information. I know.

 

Oh, wait...Alcatraz inmates were served two milks at each meal.

 

Competitive Foods in Schools: Let's Keep Dairy in the Mix

   

The 2013 IDFA Ice Cream Technology Conference (March 12 to 13) ended with a very informative processor panel discussion that addressed recently proposed school nutrition regulations and standards, among other nutrition and marketing policies directed towards children. A great deal of discussion centered around a recently proposed USDA rule regarding limitations on competitive foods sold in schools.

 

Did you even know that on February 1, 2013, USDA issued such a proposed rule on competitive foods sold in schools? If you did not know, you are the majority of dairy processors. But here’s the bottom line: THESE PROPOSED RULES COULD HAVE A NEGATIVE IMPACT ON YOUR BUSINESS, BUT YOUR VOICE CAN MAKE A DIFFERENCE. Comments to USDA are due by April 9, 2013. Please help fix the flaws in the proposed regulation.

 

FACTS:

 

The proposed rule impacts foods and beverages sold outside the reimbursable meal, in other words, foods and beverages sold a la carte, in vending machines and snack bars on campus. This is a particular concern for any marketer that sells ice cream in schools. But it also impacts other dairy products sold in schools, such as milk, yogurt, string cheese and even a slice of pizza with cheese.

 

The proposed regulation limits total fat, saturated fat, trans fat, sodium, total sugars and calories. It could also prohibit fortified nutrients from counting toward the program’s requirements for nutrient content.

 

IDFA and its members agree that nutritional standards should be set for competitive foods and beverages sold in schools.
But these standards should encourage consumption of nutritious dairy products and also be practical for schools to implement and proven to work for schools, students and parents.

 

As written, USDA’s recently proposed federal regulation to standardize, and presumably improve the nutritional value of food sold in schools, has some HUGE flaws that will eliminate many dairy, cheese and healthier option ice cream products and will cost school systems an enormous amount of revenue. The regulations will also force ice cream manufacturers (and this will impact their suppliers) to actually make some of the frozen snacks sold in schools less healthy in order to qualify for sale in schools. 

 

“The details of what they are proposing sound great on their website and TV, but the reality of it is astoundingly different,” says Randy Rich, president of Randy Rich, president of Rich Ice Cream Company, and one of the processor panelists at Ice Cream Tech.

 

A major flaw is in how the regulations will limit sugar content. The magic number with sugar is 35%, but there are two options on the table for determining this 35%. The first option is that a maximum be set for 35% of calories in a food to come from total sugar. This option is referred to as C1 and could prevent ice cream from being sold in schools. The second option, C2, and the preferred dairy industry option, is to set a maximum of 35% of a food’s weight to come from total sugar.

 

The following list of comments is available for you to use when contacting USDA about the impact of the rules on ice cream.  (This list is based on comments made by Rich Ice Cream Company.) Feel free to contact Cary Frye at IDFA (cfrye@idfa.org) if you learn more about the impact of these rules on other dairy products and see IDFA’s comments to USDA.

 

To: USDA, please:

1. Extend the period of time for comments in order to allow sufficient time for manufacturers, distributors, schools, and parents to be heard.
2.  Adopt the sugar by weight option (C2) option, not the sugar by calories (C1) option, because:

a) Although certainly unintentional, the description in the C1 proposal saying it would allow ice cream to be served is inaccurate and somewhat misleading. The C2 option would allow for low-fat frozen dairy products, including low-fat ice cream. These products are closer in their nutritional content to yogurt than to full-fat ice cream and can be a healthful snack option for kids to purchase a la carte.

b) The C1 option penalizes foods that contain their own natural sugars, such as lactose, which naturally occur in dairy foods and low-fat frozen dairy products.

 

c) The C1 option would prevent manufacturers from selling quality ice cream products. They would have to reformulate products with bulking agents to increase calories while keeping sugar content the same. This is not in the best nutritional interest of children as it adds nutritionally void calories.

 

d) The C2 option has been successfully implemented in school systems. The C1 option (recently recommended by the Institute of Medicine) is an untested standard. 

 

e) The C2 option allows for schools to use these foods to fund everything from copiers to the school lunch program itself, and has been proven financially. Implementation of the C1 standard will have a significant negative financial impact on the school systems.

 

         3. Allow vitamin and nutrient fortification of foods because:

 

a) Adding vitamins and nutrients to foods should be encouraged not discouraged.

 

b) Federal law (CRF 120.10(b)) requires manufacturers to supplement many foods with vitamins and other nutrients in order to preserve their standard of identity. Not allowing vitamin fortification would require manufacturers to violate federal law in order to continue selling these products in the schools.

 

c) These nutrients cannot be distinguished as “added” on the label, so it is impossible to enforce. This is the reason USDA does not distinguish between naturally occurring vs. “added” sugar in its restrictions. Therefore it should use the same standard for all nutrients.

  

EVERYONE reading this blog can help make sure students are given the option to be able to enjoy a delicious and nutritious ice cream snack while on the school campus.

  Please contact USDA using the following link, and cutting and pasting some of the comments above or writing your own. USDA is soliciting comments from the industry and the public until April 9, 2013.

http://www.regulations.gov/#!submitComment;D=FNS-2011-0019-0001

 

Thank you very much to IDFA and Rich Ice Cream Company for reviewing the content of today’s blog and approving its dissemination to the industry. Please take action by contacting USDA. Please forward this blog to others and ask them to take action, too. We can make a difference!

 

Cheese Trends 2013

Photo Source: Wisconsin Milk Marketing Board

Cheese Trends 2013: Per capita consumption of cheese continues to grow thanks to innovative new products by cheesemakers...as well as the fact that more and more consumers recognize cheese as a nutritious, versatile dairy food that complements every eating occasion. Read on to learn the trends driving innovation and how these innovations provide consumers permission to indulge on cheese.

All week long I have been receiving announcements of the U.S. Championship Cheese Contest winners. The contest, which was held March 12 and 13 in Green Bay, WI, is the largest technical evaluation of cheese and butter in the country. This year, more than 30,000 pounds of cheese were entered into the contest, representing 1,702 entries from 30 states.

A Wisconsin Gouda is the 2013 U.S. Championship Cheese. Marieke Penterman, founder of Holland’s Family Cheese, Thorp, WI, took top honors. I’ve tasted this Gouda and agree it is fabulous. But I must admit it is Penterman’s Foenegreek Gouda that is my favorite. Foenegreek is a seed native to Holland and has a nutty, maple-like flavor. Penterman is one of the few to recognize that it makes a flavorful cheese inclusion. Congratulations!

And congratulations to all of the contest winners. The complete list of winners can be viewed HERE.

Cheese consumption data
Tradition, creativity and fine craftsmanship continue to drive cheese consumption. Data indicate that U.S. per capita cheese consumption was 33.3 pounds in 2010. This is projected to jump to 34.9 pounds by 2020.

When compared to the rest of the world, we can be eating a lot more cheese! In fact, Americans trail the French by almost 20 pounds of cheese per person annually. There’s a lot of room for growth…and innovative flavors and forms, as well as better-for-you formulations will bring new users to the category and create new usage occasions.

In late 2012, WeiserMazars and The Food Institute conducted the 2012 Food & Beverage Industry Study. The majority of participants were manufacturers (36%) and wholesalers/distributors (35%), representing a full range of products and company sizes. The study provided insight to potential drivers for the industry in 2013, and best practices to stay ahead of the competition today and tomorrow.

According to 59% of the study’s participants, new customers are most likely to influence sales growth, followed by new products (51%) and increased selling prices (40%). Isn’t this exactly what made Greek yogurt the star that it is today? (The complete study is available HERE.)

Top-Three Trends Influencing Innovations in Cheese

1. Connect to the Consumer. Create a cheese that has a story. Talk about the milk source, the proprietary aging technique, the driver behind the product. The consumer is looking for permission to purchase a premium, indulgent product. Don’t be shy. Your package is your marketing medium. Use it.

2. Offer Flavors and Forms. Include ingredients that add flavor or provide some kick. But don’t just add them. Tell the consumer where they came from and why they are being added. Also, offer flavorful cheeses in convenient forms for snacking and dash-board dining. String cheese has grown up!

3. Focus on the Nutrition Facts. Provide consumers permission to indulge with an improved Nutrition Facts. Notice how I don’t suggest you scream out to the consumer that the product is “low fat” or “reduced sodium.” By all means, low-fat and low-sodium cheeses appeal to a growing population segment, but such labels can also scare some consumers away, as they might bring back bad memories of similarly labeled products that were inferior.

Ingredient technologies are now available to lower fat and even more so, lower sodium, without impacting the indulgence factor. Many label-conscious consumers stopped eating cheese or reduced consumption for various health reasons. An improved Nutrition Facts gives them permission to indulge once again. Here are those new consumers that will help drive sales.

Also, keep in mind that not only are lower fat and lower salt formulations appealing in the retail packaged cheese sector, they are also increasingly being sought out in foodservice—from fast-food chains to fine-dining restaurants to school menus. For more information about sodium-reduction technologies, read my August 17, 2012, blog HERE. 

In addition to removing some fat and sodium,  make sure you promote the protein content—which contributes to satiety—as well as the cheeses’ other nutrients, primarily calcium.

Recent Innovations

The following innovations include elements of one or more of the trends just discussed. In addition to these new products, please check out the cheeses previously featured as a Daily Dose of Dairy HERE.

Bringing their medal count to an impressive 10 in the past three years, Wisconsin’s Red Barn Family Farms has successfully partnered with a select group of traditional small Wisconsin dairy farm families to produce its championship line of Heritage Weis white cheddar.

The most recent awards were received this past week at the 2013 U.S. Championship Cheese Contest. Red Barn’s Heritage Weis Reserve took gold in the aged bandaged cheddar category. The Heritage Weis Reserve-3 Year won silver in the same group, as did the Heritage Weis in mild to medium cheddars.

“We are absolutely convinced of the connection between healthy, well-cared for cows and the distinctively delicious milk and cheese they produce,” says Terry Homan, a doctor of veterinary medicine and co-founder of Red Barn Family Farms. “We believe our track record validates this premise.”

Red Barn Rules place each of the eight Red Barn Family Farms in the top tier across the industry for milk quality. Red Barn Family Farms are the only humane-certified dairy farms in Wisconsin. Each farm must be family owned and must be its primary source of livelihood. The majority of the farm labor must be performed by family members. Farms milk 70 cows or fewer; each cow is known by her name, (not a number); and they live longer lives than the industry average, according to the company.

“We exist to honor and sustain traditional small family farms and the inherent way these farmers care for their cows. The health of our cows correlates directly to the championship cheese they help produce,” Homan says.

Red Barn Heritage Weis is creamy, smooth old-world-style white cheddar with a pleasant, tangy finish. It is distinctively sweeter than typical cheddar and pairs well with fruit, especially pears, apples and strawberries. It has remarkable melting qualities, making delectable gourmet grilled cheese sandwiches, homemade mac and cheese, or melted on a juicy burger and accompanied by pale ale.

Heritage Weis Reserve is aged more than one year. It possesses a bold, nutty flavor--but not sharp--with a long complex finish. Still creamy and smooth, it pairs well with nutty or seeded crackers and a glass of red wine or even dark beer, such as porter or stout. It is also a smooth melting cheese ideal for making flavorful beer and cheddar fondue.

Heritage Weis Reserve-3-Year, just released in October 2012, maintains its signature creaminess complemented by flavorful textured tyrosine clusters, the sign of well-aged cheese. The 3-Year offers bold, complex flavor without the acidity of typical aged cheddar. It stands up to full-bodied wine or stout.

Red Barn Family Farms will release a brand new American original raw milk cheese in September 2013. (Can't wait to try it...hint, hint.)

Red Barn Family Farms’ award-winning cheddars are made in small batches at Springside Cheese Corporation in Oconto Falls, WI, by cheesemaker Wayne Hintz. They are available in whole (13 pound), half and quarter midget wheels that are bandaged then dipped in traditional red paraffin; wholesale; and as individual 8-ounce wedges. For more information, visit HERE.

The Irish Dairy Board is introducing Kerrygold Skellig, a sweet cheddar cheese with a firm, yet creamy texture. It has a distinct nuttiness and sweet apple notes. The cheese is not “sweet” as sugar is sweet, but is best described as having an intensely flavorful, high-umami profile.

“The first thing you notice is how creamy it is,” says Laura Werlin, a James Beard Foundation Cookbook Award winner and one of the country’s foremost authorities on cheese, in her tasting notes for Skellig. “This is followed by fruity, almost apple-like flavors with a decided sweetness. That’s then chased with light brown butter and nutty flavors and an ever-so-slight sharpness on the finish. Altogether, it’s an amazing experience.”

Kerrygold is introducing Skellig in anticipation of a European trend the company expects will catch on in the U.S. “The trend in the U.K. and the rest of Europe is shifting towards a sweet cheddar,” says Roisin Hennerty, president of the U.S. consumer foods business. “Brand research abroad shows consumers favor sweeter cheddars over more traditional cheddars and we expect a similar taste evolution to occur in the States. Skellig captures the flavor profile that is in demand in Europe.”

Like all Kerrygold cheeses and butters, Skellig is made in Ireland with milk from grass-fed cows that are free of artificial growth hormones. The cows are raised on small family farms, with an average herd size of 60. Kerrygold Skellig comes in 7-ounce parchment packages. For more information, visit HERE.

Norseland Inc., part of Norway’s TINE SA, has introduced Jarlsberg Hickory Smoked cheese. This innovation starts with authentic Jarlsberg that is cold-smoked over smoldering hickory chip embers, infusing its mild, mellow and nutty flavor with a subtle smokiness. The natural production process also gives the cheese surface a distinctive light caramel color.

The product made its debut during The New York Food Film Festival and will also be at the third annual Chicago Food Film Festival. (I was fortunate to attend the inaugural edition of this event in The Windy City and I hope to attend again later this year...hint, hint!)

Part of a five-day celebration highlighting the best of food film, Jarlsberg Hickory Smoked was sampled by more than 1,500 attendees and paired with Islay 8 single malt whiskeys, Frei Brothers fine reserve wines, plus several local craft beers and cider.

“We were delighted to have an opportunity for this kind of personal consumer and pairing interaction, at what is the only known multi-sensory film festival of its kind,” says Deanna Finegan, Norseland’s marketing manager. “The product feedback we received was extremely positive, from an audience that values a quality food experience.”  For more information, visit HERE.



Brigitte Mizrahi, CEO of Anderson International Foods Inc., is a French cheese connoisseur, cheese blogger and the woman behind four lines of specialty cheeses currently in the U.S. market, including the recently introduced "Sincerely, Brigitte" line. The flavored cheese line was inspired by her passion for new flavors and adventure. Varieties are: Blue Marble (with white cheddar), Chipotle (with white cheddar), Garlic Basil (with Monterey Jack), Jalapeno Cilantro (with Monterey Jack), Parsley Chives (with Monterey Jack) and Tomato Olive (with Monterey Jack). The cheeses come in 7-ounce chunks. For more information, visit HERE.

Sierra Nevada Cheese Co., uses milk from local grass-fed cows, to produce its new line of Graziers cheeses. Sold in 8-ounce chunks, there’s medium and sharp cheddar, Jalapeno Jack, Monterey Jack and mozzarella.
For more information, visit HERE.

And here’s a new one from Italy. A new subscriber to the Daily Dose of Dairy, this cheesemaker from Pregiati di Gusto is introducing Provola with Lemon. The cheese is made with a green lemon inside, which releases citrus flavors over time, giving the cheese a very unique flavor profile.  The company is known for making cheeses with all types of interesting and flavorful ingredients, including other fruits and nuts.
For more information, visit HERE.

Gelato: Your Connection to Consumers

It looks like gelato will be one of summer 2013’s hottest frozen dessert trends.

Why? It possesses so many of the attributes that today’s consumers are seeking from foods and beverages.

With years of trend tracking, along with reviews of lots and lots of consumer research, I do believe the time is finally right for gelato in the United States. Before I explain why, I want to get a bit personal and say how wonderful it was to connect with so many frozen dessert industry players this week in St. Petersburg, Florida, at the International Dairy Foods Association (IDFA) Ice Cream Technology Conference. The program was packed with useful information to assist formulators and marketers with fine-tuning their current product offerings and to help with the development of the next big hit. (Great job, Cary and Paxton!)

Though the meeting had a record-breaking attendance, there was room for you to join this information exchange forum. (Please plan on it next year. You will not regret the investment.) The beauty of the meeting is that for two days we come together as one. We are a partnership with the sole purpose of manufacturing delicious frozen desserts that today’s and tomorrow’s consumers will enjoy.

As I pointed out in the opening presentation, today’s consumers are looking for permission to indulge. When it comes to frozen desserts, the “indulgent” attribute must be a given. In other words, frozen desserts MUST be yummy. They must be indulgent. Anything less, and they are a chore to consume. One should make no sacrifices when consuming a frozen dessert.

The “permission” comes from the many varied formulating and marketing approaches. Maybe it’s through a lower-fat or lower-sugar formulation or the inclusion of organic or fairly traded ingredients. Locally sourced, or even internationally sourced and identified and described ingredients are increasingly appealing to consumers who are looking for authentic foods. Boosting the protein or fiber content is also a trend, as is packing in a serving of fruit.

“Twofers” also provide permission to indulge. A twofer is two treats in one, such as cookie dough ice cream, brownie bit frozen yogurt and strawberry shortcake gelato.

What's gelato?
And there’s the key word: gelato. Italian for ice cream, gelato is one of the hottest trends in the U.S. frozen dessert category—at both retail and in foodservice. This is because gelato appeals to today’s consumer looking for authentic, simple and clean label. Gelato tells a story. It’s a frozen dessert that consumers can connect to…a very important attribute in today’s marketplace.

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

There is no standard of identity for gelato in the United States, which provides a lot of room for creativity. Many of today’s consumers consider gelato a premium product—an indulgence. It’s a frozen dessert they will pay a little more for because of the story behind the product. And here’s a bonus: the churning process that is void of overrun results in a very rich, creamy, dense product that contains less fat than traditional ice cream.

Seeing helps one believe. The following videos do a decent job of showing the power of gelato. (The videos are appropriate for all. Comments made by random YouTube viewers might not be in the best taste. Please accept my apologies if any comments are offensive.)

Gelato Flowers at Amorino, a New York Chow Report
Nestle in Italy
Italy’s Gelato University

A Review of the U.S. Marketplace

In April, the Haagen-Dazs brand will start rolling out 14-ounce containers of gelato at a suggested retail price of $4.79. Select flavors will also be available in 3.6-ounce cups for a suggested retail price of $1.49.

The launch of Haagen-Dazs Gelato will be supported by a full marketing mix including television, print and online advertising, as well as public relations, point of sale materials, a consumer promotion and a strong digital strategy. The company wants to communicate the story behind its gelato in order to connect with consumers.

According to Cady Behles, Haagen-Dazs brand manager, “Leisurely strolls through the piazza at dusk, an appreciation of centuries-old craftsmanship and a love of food that borders on obsession, these are the essential Italian moments we had in mind when creating Haagen-Dazs Gelato.”

Interestingly, the brand had originally debuted gelato in 1998. It was discontinued in late 2001/early 2002. At that time, the Haagen-Dazs brand was still owned by Pillsbury, prior to being acquired by General Mills. Around the same time, Dreyer’s, still not part of the Nestle conglomerate, debuted Portofino, an ice cream concept modeled after gelato. The 2013 version of Haagen-Dazs Gelato from the Nestle Dreyer’s Ice Cream Company, a part of Nestle USA, is a melding of all the flavor concepts from a dozen years ago.

Consumers may not have been ready for the gelato connection back then, but the time definitely seems right these days. An important element is how the ingredients tell a story: vanilla from Madagascar, coffee from Brazil, sea salt from San Francisco, cherries from Oregon and the lemons come all the way from South Africa. These ingredients and more are used in the seven Italian-inspired flavors.

Black Cherry Amaretto--Black cherries meet amaretto, an Italian liqueur, in creamy gelato.
Cappuccino--Bold and complex, this is a blend of cappuccino and sweet cream gelato.
Dark Chocolate Chip--Bittersweet chocolaty chips meet dark chocolate gelato.
Limoncello--Sweet and zesty, this is a blend of creamy lemon gelato with vodka.
Sea Salt Caramel--Ribbons of sea salt caramel float throughout creamy caramel gelato.
Stracciatella--Inspired by the Italian classic, this flavor gently folds rich chocolaty shavings into smooth, sweet cream gelato.
Vanilla Bean--Elegant in flavor, this is a blend of rich and creamy vanilla gelato with flecks of vanilla beans.

The success of Minneapolis-based Talenti Gelato & Sorbetto is also testament to the fact that consumers appreciate the concept of gelato. The company uses its package and website to communicate that it uses only the finest natural and raw ingredients, carefully sourced locally and from around the world. All Talenti flavors are 100% natural and crafted with the same uncompromising commitment to artisanal quality that has distinguished authentic Italian gelato for centuries, according to the company.



At the 2013 Natural Products Expo West Conference in early March, Talenti announced a re-branding effort that modernizes the look and feel of the product, as well as the introduction of four new flavors. The new packaging and flavors will begin to roll-out to retailers nationwide in April 2013.
Talenti’s new logo and typeface support the brand’s simplicity and playfulness, while also capturing the inevitable smile that comes with each spoonful of Talenti. The “smiling spoon” logo and updated tagline, “Happier spoons,” will further remind consumers of Talenti’s exceptional quality and all-natural, carefully sourced ingredients.

The new pint flavors are:
Alphonso Mango--A rich, dense sorbetto made with real, perfectly ripe Alphonso mangos from India.
Argentine Caramel--A luxurious and rich gelato made with golden Argentinean-style dulce de leche.
Southern Butter Pecan--A new take on a classic, this gelato combines a thick, delicious, buttery background with butter roasted pecans, and a ribbon of Talenti’s signature dulce de leche.
German Chocolate Cake--Inspired by the classic dessert, this flavor blends creamy milk chocolate gelato with premium pieces of coconut, candied pecans and a velvety caramel swirl throughout.

The company also added gelato stick novelties to its product mix. Flavors include: Banana Swirl, Black Raspberry, Caribbean Coconut, Coffee, Double Dark Chocolate, Mediterranean Mint, Sea Salt Caramel and Tahitian Vanilla Bean.
“We are thrilled to add new, exciting flavors to our growing line of products,” says Josh Hochschuler, founder of Talenti Gelato & Sorbetto. “We put great care in creating our gelatos, selecting the best ingredients and adhering to time-honored gelato-making methods. With two takes on American classics and two slightly more exotic creations, this year’s new flavors continue to exemplify our commitment to the best quality gelato and sorbetto.” 

What really makes Talenti products stand out in retail freezers is their clear plastic container. Consumers eat with their eyes before they ever smell or taste. How a food or beverage looks influences craveability and acceptance. Talenti’s containers show consumers what they are getting, which ranges from ample freshly frozen fruit pieces to large chunks of nuts. These premium ingredients provide visual cues to the indulgence inside the container. They provide permission to indulge.

Talenti’s new packaging and new flavors will start showing up in retailers’ freezers nationwide beginning April 2013. Pints have a suggested retail price of $4.99 to $5.99. They can also be purchased online at $7.99, plus shipping.

Talenti’s complete line of gelatos and sorbettos includes 25 flavors. Some noteworthy examples include Banana Chocolate Swirl, Black Cherry Amarena and Roman Raspberry.

The 2013 Natural Products Expo West Conference showcased many other new gelato products, including Ciao Bella’s Sea Salt Caramel Gelato Squares. The decadent ice cream sandwiches mark an inspired addition to Ciao Bella’s collection of gelato novelties that include sofi award-winning Key Lime Graham Gelato Squares.

Boulder Homemade Inc., debuted Figo! Organic Gelato artisan, slow-batch organic gelato at Natural Products Expo West. (It was so great to meet you!) The company uses 10-gallon Italian-made machines that rely on a proprietary slow-churn process to create the ideal mixture of low overrun and butterfat to yield a smooth, creamy, rich texture gelato.


Gluten free and egg free, Figo! Organic Gelato comes in seven flavors:

Chocolate Duet (a blend of cocoa powder and molten chocolate)
Chocolate Peanut Butter
Coconut Almond Chip
Cool Limone (with fresh lemon juice and zest)
Pure Pistachio
Salted Caramel Café (contains real caramel)
Vanilla Trio (a blend of Tahitian, Madagascan and Bourbon vanilla)

“Each of our unique flavors contains finely tuned ingredient combinations to create a symphony of flavor,” says Scott Roy, CEO and president. “Each ingredient is crucial to the overall flavor profile that we feel creates a standout product for the marketplace.” Each pint has a suggested retail price of $4.99.

Here’s the deal. Consumers want an excuse to indulge on a frozen dessert. Tell them a story. Maybe you need to woo former users back to the category with some extra nutrition.

Here’s a real-life example. Almost every afternoon, after shutting down my computer, before I begin my afternoon of picking up sons from school and taking them to their after-school activities, I “indulge” on a frozen dessert. I am sold by the brands that provide me permission to indulge in terms of less sugar, less fat, more protein, and a decent dose of fruit. Gelato has the ability to do all that and more!

Let’s connect!