Feed Them Milk: A New (and Needed) Approach to Nourishing Americans

It is very gratifying to watch my sons eat their cereal and milk every morning; how with every spoonful their bodies awaken a little more. They might have dragged themselves to the kitchen table, but they usually leave with a skip in their step thanks to the nourishment they received.

Milk is a key component of their breakfast. In fact, milk makes every meal more nutritious. It contains nine essential nutrients, including 8 grams of high-quality protein per 8-ounce serving and three of the top nutrients most likely to be missing in the American diet: calcium, vitamin D and potassium.

Starting the morning with a nutritious breakfast that includes milk is a great way to get ready to tackle the day. I see the difference milk makes in my boys every morning.  

Sadly, perishable items such as milk, which many of us consider a staple, are absent from homes across the country because they are not available in many of America’s food banks. According to Feeding America, the nation’s largest domestic hunger-relief organization, milk is one of the items most requested by food bank clients, yet there is a nationwide shortage because it is rarely donated. (See infographic.) The refrigerated distribution logistics from warehouse to kitchen are very challenging.

Feeding America participants currently receive the equivalent of less than one gallon of milk per person a year. That’s far short of the recommended three servings of milk a day.

Many of us learned about this during the 2014 Dairy Forum in January. That is when the MilkPEP folks unveiled their new milk marketing campaigns, one of which is in collaboration with The National Dairy Council and is called The Great American Milk Drive. This first-ever national program is designed to help deliver highly desired and nutrient-rich gallons of milk to hungry families who need it most.

You can access a video explaining the situation and the program HERE.

Did you know that hunger impacts one in six Americans, including 12.5 million families who do not have access to adequate nourishment to help them reach their full potential? Hunger has no boundaries and is a problem that exists in urban, suburban and rural communities.

When the MilkPEP team presented the campaign at Dairy Forum, I got goose bumps. This is one of the best feel-good programs I have heard about in a long time. I hope you agree. I also hope that all U.S. subscribers of the Daily Dose of Dairy get on board. There are many ways for local milk companies and farm families to get involved with The Great American Milk Drive, including retail activations, on-pack promotions and social communications. 

You are cordially invited to hear more this Wednesday, April 2 at 11:45am EST during a live stream of the official launch of the campaign. You can experience this event by clicking HERE.

The Great American Milk Drive brings the dairy industry together around the issue of hunger. Together, MilkPEP and The National Dairy Council have created this national campaign to elevate awareness of the need for milk in the nation’s feeding programs, allowing milk companies and farm families to join in together to provide Americans a simple way to help. It’s a program that does good and helps the industry benefit, as well.

The program is designed to encourage consumers to make a simple donation--purchasing an extra gallon of milk--that Feeding America will make sure gets on the table of local families who need it most.

Here’s how the program works. It’s Americans feeding Americans. We the people can lend a hand and contribute nutritious milk to feed families in need. Initially the campaign will instruct Americans to make a financial donation via website site or text message. By entering their zip code, the milk donation goes to their own community’s food bank. Food bank clients will receive a voucher to purchase any brand and any type of gallon of milk (up to $5.00) at their retailer of choice.

A robust national program (including TV advertising, retail support, social media and local events) will encourage Americans to support the drive. Over time, additional ways to donate will be made available. The tear pad is what I am most excited about. Milk marketers will work with their retailers to add a scan code to the tear pad. Shoppers can pick up a sheet, hand it to their cashier to be scanned and a have a donation added to their grocery bill. The donator’s name can then be added to the tear pad and displayed in recognition of their donation. Talk about a feel good…while you buy your own family a gallon of milk you can buy a gallon for a family in need.

At the same time The Great American Milk Drive was unveiled in January, MilkPEP also introduced the Milk Life campaign, which is designed to promote the consumption of protein-rich milk at breakfast. Together, the two campaigns will “propel milk back into a position of power,” according to Julia Kadison, interim CEO of MilkPEP. “We know that to achieve this, milk has to have a really strong positioning.


“Not only do we have to capture the minds of people by making sure they understand why it’s relevant and important for them to drink milk--and in 2014 and for the foreseeable future we will be talking about protein and the benefits of protein--but we also have to capture their hearts,” she said.

Milk Life was officially launched on February 24. You can view two of the TV commercials by clicking on the images below:



Milk Life Breakdancer

Milk Life Dog Walker

Kadison's closing comment on The Great American Milk Drive is:  “It’s going to give them another reason to purchase another gallon of milk, not for their own consumption but to help other families who cannot afford it themselves.”


Let’s feed them milk.

Clean Label Dairy Series: Opportunities in Process Cheese

Products like Cheez Whiz, Easy Cheese and Velveeta—all Kraft/Mondelez brands and actually quite yummy—are considered by many as being responsible for the bad rap that the term “process cheese” has among American consumers. All three products are often criticized for how little cheese they might contain.

I’m not here to debase these products, because I have been known on occasion to squeeze some Easy Cheese right into my mouth. And…my favorite childhood lunchbox sandwich was white bread with a thick slice of Velveeta loaf and smashed nacho cheese Doritoes…all washed down with a carton of chocolate milk.

I hope to remove the stigma of the term “process” as it relates to cheese. What most Americans don’t understand is that cheese terminology, including this term, is highly regulated in the United States, but not elsewhere. (This is not taking into consideration common food names. That’s an entire different conversation. For the U.S. perspective on why U.S. cheesemakers should be able to call feta cheese feta and parmesan cheese parmesan, visit HERE.)

The fact is, process cheese products can be clean label and natural, per definitions recognized by the industry. They are not “processed,” per the definition some consumers use interchangeably with “Frankenfoods” and laboratory experiments.

The beauty of process cheese is that it serves as a beautiful base for innovative dairy foods formulators to add layers and layer of flavors.

At IFT Wellness, which took place this week in Chicago, my friend Lu Ann Williams, director of innovation, Innova Market Insights, The Netherlands, shared this. “Process cheese is not flagged as such in most countries. In Europe, especially, such soft, spreadable cheeses are used as flavorful condiments in sandwiches. They are also used as dips and for snacking."

Process cheese technology allows for a great deal of flavor and texture innovation…something not typically possible with natural cheese, which is a living system.”

Process cheese products are also highly regarded by prepared foods manufacturers and foodservice professionals, as these cheeses typically provide superior meltability and improved versatility in a wide array of applications, as compared to natural cheeses.

The Code of Federal RegulationsMost natural cheeses, which are living systems that evolve over time in terms of flavor and texture, are made from only four ingredients: cultures, enzymes, milk and salt. In Title 21 Part 133 of the Code of Federal Regulations (CFR), FDA legally defines cheese and outlines the requirements for more than 90 standardized cheeses, including natural varieties such as cheddar and mozzarella, as well as various process cheeses, including those that undergo heat treatment as well as those comminuted without the aid of heat.

Though natural cheeses can be and are used in food processing, more often than not, formulators rely on pasteurized cheeses. The heat treatment these cheeses undergo enables better control over functional properties. 

Pasteurized cheeses start out by blending a minimum amount of specified natural cheese with other ingredients, including those with emulsifying properties. The pasteurization (high-heat treatment) step deactivates the enzymes and cultures, which stops the cheese from changing.

As mentioned, the CFR provides standards for a number of pasteurized cheeses, but there are also many such cheeses that are non-standardized, allowing for additional ingredients and process modifications to meet finished product specifications. This includes functional properties such as restricted melt, enhanced flavor and controlled browning. Because of the ability to control functionality, most cheeses used in food processing tend to be pasteurized.

The CFR provides a number of standards for pasteurized cheese based on total cheese solids content. This includes pasteurized process cheese, pasteurized process cheese food and pasteurized process cheese spread. Cold-pack and club cheese are also considered by many as process cheeses. These products are comminuted without the aid of heat.

Process cheeses almost always requires the use of texturants and stabilizers. Clean-label native starches and select gums can assist with texture and melt management, without compromising key sensory attributes and consumers acceptance.

Noteworthy innovations
One of the most recent innovative U.S. introductions comes from BC-USA. Its Alouette Cheese, America’s number-one spreadable cheese brand, introduced four exciting flavors to its product line: Smoky Jalapeño, Flame-Roasted Red Peppers, Buffalo Cheddar and Wasabi Cheddar Soft Spreadable Cheeses.

“Today’s consumers are looking for unique, bold flavors that enhance their snacking and entertaining experiences,” says Jeff Magnuson, associate brand manager. “Alouette is dedicated to great flavor and our new cheeses deliver. These four cheeses will give consumers an exciting new experience while bringing big, fresh flavors to the deli section.”

The Smoky Jalapeño Soft Spreadable Cheese features a unique blend of jalapeños, cilantro, onion and grilled charcoal notes, while the Flame-Roasted Red Peppers Soft Spreadable Cheese offers a combination of savory roasted red peppers, garlic and spices with grilled charcoal notes. Both products are ideal for dipping with veggies, pretzels or for spreading on your favorite cracker.

Spicing up the cheddar lineup, Buffalo Cheddar and Wasabi Cheddar Soft Spreadable Cheeses both feature vibrant flavors of 12-month-aged cheddar with a punch of heat, making them perfect for entertaining dips or for any-time snacking.

Another innovative process cheese concept debuts under the Président brand. New Pepper Medley Gourmet Cheese is made according to a traditional European recipe that blends fresh milk and cream with a variety of peppers and other ingredients to produce an easy-to-spread creamy cheese. The product retails in a 5.2-ounce resealable pack.

Look what is going on in Europe. Miree Frischkäsezubereitung Karotte-Ingwer translates to a fresh cheese with carrot and ginger. Think bread spread. Imagine serving a dollop as a garnish in a bowl of chicken dumpling soup.

Jermi Kasewerk GmbH recently introduced a cream cheese pate for the deli or cheese department. Consumers get a slice cut to order. The spreadable cheese comes in a variety of alternate flavored layers, including layers based on herbs, peppers and tomatoes.

The company also offers packaged cream cheese rolls. These spreads include a swirl of flavor. Varieties are: Herbs, Red Pepper, Pepper, Pineapple & Almond, and Salmon with Dill.

Eru has been a leading Dutch producer of process cheese since 1824. The company shows us just how innovative this category can be.  Its lineup includes everything from basic soft cheese spreads, to those enhanced with yogurt, lower in sodium or made with premium cheeses such as brie and bleu.

The company even puts cheese in a tube, a convenient form for consumers on the go.

Finally, process cheese manufacturing allows for the formation of interesting shapes and figures, as the cheese starts out in a molten form that easily pours into molds.

This Hello Kitty concept comes from Holland's Anker Cheese. The company has two different Hello Kitty figures...but the options are infinite. 

As a high-protein, convenient, on-the-go snack, process cheese complements today’s consumers’ health and wellness regime. With the right choice of ingredients, “process” does not need to be “processed.” 

A Sandy Head, Secrets #3 and #5, Two Lists, Changing Retail Landscape, Chef Inspiration and Name Calling

Photo Source: McCormick   

Have a Lucky St. Patrick’s Day Weekend!

Here are some interesting happenings in the industry.

A SANDY HEAD:
As many of you read this, I will be speaking to a room full of dairy processors and their suppliers at the All Star Dairy Association annual convention in Orlando. During my session, “Take Your Head Out of the Sand,” I will encourage processors to stop hiding from change and to embrace innovation, especially in the fluid milk category.

I will also share inspiration gained earlier in the week at IRI Summit 2014, also in Orlando. I was one of the few fortunate trade press editors to attend this annual convention hosted by Information Resources Inc. (IRI). The inspiration came from respected author and consultant Jason Jennings, who shared with summit attendees the five growth secrets of the world’s best-performing companies and leaders.

Space does not allow me to share all five secrets…plus, they are Jennings’ secrets to share and he does such a fabulous job at it. But I must share two of them that really hit home…and really talk to the dairy industry.

SECRET #3:
The world’s best-performing companies know how to “LET GO.”
There are many parts to letting go, but the one that stood out is “if all you employ is conventional wisdom, all you will achieve is conventional results.” Jennings said that when you let go, you are better able to deal with change. Letting go allows for innovation to take place and for you to stay focused.

This wisdom MUST be applied to the fluid milk category. Conventional wisdom is that consumers will drink more milk if we simply tell them how good it is. Processors need to do their part by offering unique flavors, packages and nutritional improvements. Do not take the “change is great but you go first” approach. Do something today.

If you want to hear more, consider attending IDFA’s Milk and Cultured Dairy Conference on May 20 to 21 in Indianapolis. I will be presenting on the second day at 1:30 and will be discussing innovations in…you guessed it…milk and cultured products.

For more information on the meeting, click HERE.

SECRET #5:
The world’s best-performing companies are “GOOD STEWARDS.”

Like with letting it go, there are many aspects to being a good steward. The one that stood out is “sharing information.”

This reminds me of my friend Gary Hirshberg, chairman and former president and CEO of Stonyfield Farm. When I first started writing for the dairy industry, I was impressed how Gary was one of the few dairy marketers who would talk to any and every editor, regardless if they wrote for the consumer or trade press. He had nothing to hide. He only wanted to share his passion and enthusiasm for spreading the word about the healthfulness of yogurt. I remember when he was on a consumer media tour in Chicago when the Windy City got its first Whole Foods Market in the mid-90s. We had previously chatted on the phone a few times and he wanted to make sure we met in person to further spread the word about the power of yogurt. I remember Gary saying that everyone in the dairy business wins when consumers buy more dairy, regardless of the brand. That is stewardship.

Stewardship is alive and thriving at the All Star Dairy Convention. Wednesday night at the opening reception I shared this stewardship concept with another good friend, Randy Rich, president of Rich Ice Cream Company. He agreed, citing an example of how he often solicits suggestions and recommendations from the owners of competitive brands. The brands might be competing in the marketplace, but the owners of these brands share the common interest of growing the dairy category. We all need to take this approach to business.

Other qualities of a good steward, according to Jennings, include being accessible to your employees, getting your hands dirty, standing for something, being a coach and a mentor and eliminating superficial distinctions.

“It is important to remember that knowledge is no longer power, execution is,” he said. So true!

TWO LISTS:
The first list was announced at the IRI Summit. It’s IRI’s 2013 New Product Pacesetters. By now you probably have read that dairy brands fared well in this annual report.

Three of the top-10 food and beverage brands in 2013 were:
#1. Dannon Light & Fit Greek
#2. Yoplait Greek 100
#6. Müller Yogurt
You can read the complete announcement and explanation of determination of winners HERE.

The other list is quite different. It came from private-label discount retailer ALDI. In the first-ever ALDI Fan Favorites poll, shoppers selected 10 food and beverage items as their must-have, best-loved ALDI exclusive brand products. Two of them were dairy foods.

In the online poll of 4,021 respondents, Friendly Farms Greek Yogurt ranked #1 in the Best Breakfast category. This nonfat yogurt comes in 6-ounce cups and retails for 85 cents. The #1 Cheese item is Priano Fresh Mozzarella. Made with fresh milk that provides a delicate flavor with a creamy, soft texture, an 8-ounce ball retails for $2.69.

CHANGING RETAIL LANDSCAPE:
Speaking of ALDI, this retailer has big plans for the near future. Before I arrived in Orlando, I was in Mickey Mouse’s original home base--Anaheim—for the Natural Products Expo West show. At the expo,  Natural Marketing Institute and The Nielsen Company presented “Game Changers, Future Trends in Health and Sustainability.” Speakers confirmed what most food and beverage marketers have long suspected—the retail landscape is changing as consumers demand more in terms of convenience and value from the fresh and packaged foods they purchase through supermarkets and related channels.

I wrote an overview of this presentation for Food Business News, including a slide show of tables and charts. You can view it HERE.

CHEF INSPIRATION: 
Back to innovation, many of the new trends in dessert flavors, textures and ingredients have their roots in the kitchens of top restaurants across the country. Chefs who experiment for a living are contributing to the rapid expansion of ice cream and frozen dessert flavors and product lines.

At this year’s IDFA Ice Cream Technology Conference, you can learn what inspires Chef Christina Tosi to create the original desserts and snacks that has earned the Momofuku Milk Bar the reputation as “one of the most exciting bakeries in the country,” according to Bon Appetit.
I will also be kicking off the conference with my presentation: Ice Cream Trends for 2014 and Beyond. Please join me while I explore global research on consumer behaviors and eating habits. This session will help you identify the mega and micro trends that will influence ice cream innovations.

Ice Cream Tech will be held April 8 to 9 in St. Petersburg, FL. For more information, visit HERE.

NAME CALLING:
To wrap things up, let’s do some name calling. To read more about why U.S. cheesemakers should be able to call feta cheese feta and parmesan cheese parmesan, visit HERE.

Fiber: That Other Line Under Total Carbohydrates in the Nutrition Facts

Last week in this space I wrote about FDA’s proposed changes to the Nutrition Facts label. I specifically addressed the addition of an “Added sugars” line under the “Sugars” declaration and how the dairy industry should look at this as an opportunity to make labels more appealing. If you missed the blog, you can read it HERE.

In FDA’s very lengthy report, which can be accessed HERE, fiber is discussed in great detail; however most articles—consumer and business—did not pick up on this important item of discussion.

I learned of it in a press release from the Center for Science in the Public Interest (CSPI), a.k.a., the food police. The press release can be accessed HERE.



In the release, CSPI gave FDA high marks for proposing that the “fiber” listed on Nutrition Facts labels exclude purified, isolated fiber food ingredients, also often referred to as novel fibers. CSPI believes that such added fibers are not as beneficial as intact, unprocessed fiber that one gets through the consumption of whole foods.

Now, this may or may not be true, as there is little documented research in this area, according to my friend Roger Clemens, DrPH., former president of the Institute of Food Technologists, a member of the 2010 Dietary Guidelines Advisory Committee and current adjunct professor with Pharmacology & Pharmaceutical Sciences at the University of Southern California School of Pharmacy in Los Angeles and associated director of the International Center for Regulatory Science at the same location. He is quick to point out that for those who have forgotten, fiber was identified as one of four nutrients of concern in the American diet in the Dietary Guidelines for Americans, 2010, report.

Here is an excerpt from the fiber discussion in Chapter 4 of the Dietary Guidelines for Americans, 2010:

Dietary fiber that occurs naturally in foods may help reduce the risk of cardiovascular disease, obesity and type 2 diabetes. Children and adults should consume foods naturally high in dietary fiber in order to increase nutrient density, promote healthy lipid profiles and glucose tolerance, and ensure normal gastrointestinal function. Fiber is sometimes added to foods and it is unclear if added fiber provides the same health benefits as naturally occurring sources.

The established Adequate Intake (AI) for fiber is 14 grams per 1,000 calories, or 25 grams per day for women and 38 grams per day for men. Most Americans greatly under consume dietary fiber, and usual intake averages only 15 grams per day.

Here is an excerpt from an article that appeared in the August 2010 NIH News in Health newsletter from the National Institutes of Health, part of the U.S. Department of Health and Human Services:

The health benefits of isolated fibers are still unclear. Research suggests they may not have the same effects as the intact fibers found in whole foods. For instance, there’s little evidence that isolated fibers help lower blood cholesterol, and they have differing effects on regularity. On the plus side, some studies suggest that inulin, an isolated fiber from chicory root, might boost the growth of good bacteria in the colon.

The bottom line is that most of us need to fit more fiber into our day, no matter what its source. It is a disservice to Americans to exclude fiber food ingredients from being part of the fiber line on the Nutrition Facts. These ingredients will help Americans close in on the fiber gap of what’s recommended and what is consumed.

The public health implications of inadequate fiber intake prompted the formation of an October 2011 roundtable meeting of nutrition researchers, educators and communicators entitled “Filling America’s Fiber Gap: Probing Realistic Solutions.” The meeting was sponsored by Kellogg Company and a synopsis of the meeting appeared in print in the July 2012 issue of The Journal of Nutrition.

Prior to the roundtable, Kellogg published a report entitled “Closing America’s Fiber Gap with Options and Variety” in 2011. The report can be accessed HERE.

Here’s an excerpt:

With low fiber intakes, consumers need a variety of options to help them bridge the fiber gap. In addition to encouraging consumption of fruits, vegetables, legumes and whole grains that are a good source of fiber, adding fiber to lower-fiber grain foods that people already like and eat is a practical solution to meet fiber recommendations without adding significant calories to the diet.

The company explains that functional or novel added fibers comprise isolated and synthesized (mostly through fermentation technology), non-digestible carbohydrates that have beneficial physiological effects in humans, and further explains that there is significant scientific evidence for the benefits of added fiber. In fact, most clinical studies of fiber’s physiological benefits have been conducted with added fiber, not with whole, fiber-containing foods.

While they often have complex technical names, added fibers are frequently derived from natural sources. Beta-glucan, for example, is typically derived from oats and barley while oligofructose and inulin are derived from foods such as chicory root and Jerusalem artichoke. Additionally, commonly used isolated fibers, like oat fibers, are also considered “added fibers” when they are removed from one food source and put into another.

According to the experts involved in the roundtable, which included Dr. Clemens, “All of us agreed that all fiber-containing foods should play a role in helping Americans meet their daily fiber needs. With evidence that fiber intake is closely linked to energy intake, there was recognition of the challenges of increasing fiber while attempting to reduce energy intake, as is the goal for many who are overweight. This prompted the need to focus solutions on immediate and realistic small-step changes that could be implemented within current eating patterns. Considering that nearly all Americans fall short of meeting their fiber needs, yet meet or exceed their daily recommendations for grain foods, our discussions centered on opportunities to improve the fiber content of grain-based food choices as a strategy with an immediate potential for increasing fiber intakes without exceeding energy goals.”

Further supporting the idea of boosting the fiber content of foods are results from a modeling exercise using data from the National Health and Nutrition Examination Survey (NHANES) 2003-2006 that measured the effect on calorie intake when fiber-containing foods Americans are currently eating were increased to meet fiber recommendations (maximum increase of five times current intake). Although fiber intake increased in all adults to 28.5 grams per day, the calorie intake increased by more than 1,000 calories per day. Alternatively, by adding fiber food ingredients to foods that are naturally low in fiber to make these foods have 2.5 grams or 5 grams of fiber per serving, men and women increased daily fiber intakes to 25 and 39 grams, respectively, without increasing calories. (The FASEB Journal, 2010; 24: Abstract 745.1)

Adding fiber to grain products is not a new concept, as many bread and cereal manufacturers have included oat fiber, beta-glucan and psyllium in their product formulations for many years. FDA even allows an on-pack health claim that highlights the role of foods containing beta-glucan and psyllium, whether naturally occurring or added, in reducing the risk of heart disease. What is a 21st century phenomena is the inclusion of novel fiber food ingredients such as inulin, soluble corn fiber and resistant maltodextrin.

These fiber ingredients have application in many dairy foods. Not only can they boost the fiber content of these foods, they can assist with the reduction of calories and fat. This is food science in action and such progress should be embraced for the wellbeing of Americans.

Check out these new dairy product innovations touting their fiber content.

YoCrunch Yopa! Light Plus Fiber & Protein Greek Yogurt with 9 Whole Grain Granola contains chicory root and soluble corn fiber. Each 5.3-ounce container touts 3 grams of fiber.

Chobani’s Simply 100 Greek Yogurt is a 100-calorie authentic strained Greek Yogurt that provides 5 grams of fiber per 5.3 ounce container. The source of fiber is chicory root fiber.

South Beach Diet 100 Calorie Chocolate Truffle Smoothie is packed with 6 grams of both protein and fiber, with the latter from the addition of soluble corn fiber.

The new Quaker Breakfast Shake contains 6 grams of fiber in every 11.1-fluid-ounce bottle. The fiber comes from a combination of whole oat flour, polydextrose and hydrocolloids.


In conclusion, Dr. Clemens shared these comments with me yesterday afternoon at Natural Products Expo West in Anaheim:

"Isolated novel fiber ingredients do differ in physical characteristics, chemical nature and physiological responses when fed to (infants) and consumed by (adult) humans. Part of the educational challenge is conveying those differences while embracing those differences.

This is one of the challenges with beta-glucans. Most people (at least consumers) think all beta-glucans are from grains and that they help reduce blood cholesterol. Yet, we know that beta-glucans from other sources, such as yeast and mushrooms, function differently because of their innate structural differences. These beta-glucans impact the immune system via activation of several complement receptors associated with specific types of white blood cells (macrophage, neutrophil) and do not have any effect on cholesterol. 

Evidence suggests that chain-length (degree of polymerization) makes a difference with respect to gut microflora’s response to certain ingested fibers. Further, depending on one’s microflora (microbiome) profile, the anticipated response can also differ."

Bottom line is that fiber added to foods by a manufacturer represents a good start, an important start, to help bridge the fiber gap.

Added Sugars in Dairy Foods

Sugar content declarations have long been a sore spot for dairy foods marketers because of milk’s inherent lactose content, as a single 8-fluid-ounce glass of 2% reduced-fat milk inherently contains 11 grams of sugar. Here’s the good news. One of FDA’s proposed updates to the Nutrition Facts is the addition of an “added sugars” line. If this gets approved, a glass of milk will look more appealing to sugar calorie counters…as it contains zero added sugars.

When it comes to other dairy foods, such as flavored milk, flavored yogurt and ice cream, this proposed update presents an opportunity to reformulate to lower added sugars. It’s being done and there are many ingredient technology opportunities available to assist. More on this later in the blog.

First…in case you missed what went down in Washington, D.C., on Thursday, February 27th, simply, FDA has proposed new changes to food package labels in efforts to make them easier to understand. This is the first major update in 20 years. Under the proposed changes, serving sizes will be made easier to understand. Calories will also be featured more prominently and, for the first time, added sugars will be included.

An excellent concise explanation of the proposed changes can be read in Food Business News HERE.

Here's the old look:

Here's the new proposed look. There's time for comments and changes:

If you care to read the more lengthy communication from FDA regarding the proposed changes, link HERE.


And for some consumer press reporting, link to these following sources:
ABC News, CBS News, New York Times, USA Today and Yahoo News.

How do you lower added sugars?
All I am going to address right now is that somewhat controversial “added sugars” line.

As the primary shopper in a household with a diabetic, and with many diabetics in our extended family, all sugars, but particularly added sugars, are often a deciding factor with many food purchases. My family embraces alternative sweeteners, both those recognized as artificial and those considered natural. The proposed label change will definitely impact my purchase decisions.

If you missed the recent Dairy Trends Overview published in IDFA’s SmartBrief on Wednesday, February 26th, you can access it HERE.

The report included this statement:

Lowering added sugars in also trending in the dairy category. This is accomplished by optimizing sweetness through the use of alternative sweeteners, sometimes in conjunction with natural flavors.

What are alternative sweeteners? I define an alternative sweetener as anything that contributes the taste of sweet but has less than four calories per gram, which is what you get with sugar and its relatives. This list includes everything from aspartame to sucralose and chicory root to stevia.

Here’s a product just rolling out that speaks to the “less added sugar” platform of better-for-you dairy foods.



Recently acquired by Dannon, YoCrunch extends its Yopa! brand with Light Plus Fiber & Protein Greek Yogurt with 9 Whole Grain Granola. Hitting store shelves this coming week, this product is all about less sugar, fewer calories and more protein.

Check out this infographic for nutritionals.

How does this product achieve these sugar and calorie reductions? Some of the responsible ingredients are: acesulfame potassium, chicory root, soluble corn fiber and sucralose.



In case you were unaware of some other dairy foods that are all about lower adder sugars, check these out.

Dean’s TruMoo brand’s initial mission has always been about lowering added sugars. At the beginning of 2013, the brand’s new retail chocolate milk debuted with 35% less total sugar than the leading chocolate milk competitor. It also has 40% less sugar than its previous formula. One 8-ounce serving of TruMoo chocolate milk contains just 30 more calories than plain low-fat white milk. Like regular milk, TruMoo provides eight essential nutrients: calcium, protein, vitamins A, D and B12, riboflavin, phosphorus and potassium.

This product is just hitting the marketplace. fairlife LLC introduces a high nutrition milk that will raise consumer interest for better-tasting, more nutritious milk products. Introduced to the Minneapolis and Denver regions in early February, “fairlife purely nutritious milk” has 50% more natural protein and calcium and half the sugars of ordinary milk, all while being delicious real milk, with no protein powders. It is also lactose free.  The new line of milk, which comes in three varieties, is produced by cold-pressing farm-fresh milk through soft filters to concentrate desired nutrients such as protein and calcium while separating out the fats and sugars.

The three varieties and their nutritional profile (per 8-fluid-ounce serving) are:

• Skim white milk: 80 calories, 0 grams fat, 6 grams sugar and 13 grams protein
• 2% white milk: 120 calories, 4.5 grams fat, 6 grams sugar and 13 grams protein
• 2% chocolate milk: 140 calories, 4.5 grams fat, 12 grams sugar and 13 grams protein 

Chobani gets it, too. Have you heard about the 100-calorie cup? Chobani’s Simply 100 Greek Yogurt is a 100-calorie authentic strained Greek Yogurt made with only natural ingredients. The product comes in six flavors: Black Cherry, Blueberry, Peach, Pineapple, Strawberry and Vanilla.

To keep calories at 100, the yogurt is sweetened with chicory root fiber, evaporated cane juice, monk fruit extract and stevia leaf extract.

Graeter’s is launching its first significant new product expansion in the ice cream manufacturer’s 144-year history with the introduction of A Little Less Indulgent ice cream. According to the company, the “A Little Less Indulgent” line stands apart from other reduced-sugar ice cream varieties thanks to the sweetness provided by a natural sugar substitute made from monk fruit extract. The sweetener is 150 times sweeter than regular sugar and releases slowly into the body, so blood sugar will not spike.

The new line has 50% less sugar and also has roughly 25% less fat and 25% fewer calories than Graeter’s regular ice cream, making it just a little less indulgent while retaining all the flavor of Graeter’s traditional ice cream, according to the company.

The dairy foods industry has the tools to create delicious products with fewer added sugars. Let’s show the rest of the food industry we can do it!

Ice Cream Insight: What Will Be Scooped This Season

Many Daily Dose of Dairy subscribers live in U.S. regions that are experiencing one of the harshest winters since the turn-of-the-century. At my home base of Chicago, we had a glimpse of spring on Wednesday, with temperatures reaching 50 degrees F. That evening, I fired up the grill for dinner (so did many neighbors) and we had ice cream for dessert….a treat that’s not been craved the past few chilly months. For some reason, hot cocoa and warm cookies have been a bit more appealing. (I shared the many samples I have received the past few months with my neighbors, many of whom were actually wearing shorts! They say THANK YOU!))

Even though the temperatures are once again near freezing and more snow is in the forecast, that brief warm-up provided a glimpse to how intense this summer is going to be. No longer will we take warmth and sunshine for granted. Every minute is to be savored. And ice cream is a very important part of summer-time fun.

In January I blogged on “Ice Cream Trends 2014.” You can view this blog HERE.

My predictions have been republished in dairy magazines around the world and I have received much feedback from ice cream entrepreneurs who want to share their soon-to-be released innovations that support my predictions. Many are still embargoed, so stay tuned. Some are showcased in this blog. 

This blog builds on my predictions made in January. Those predictions are supported by a number of recent product introductions.

#1. I think chocolate ice cream lovers have grown tired of all the salty caramel variations that had stolen freezer space this past year. They must have created some secret online petitions to get ice cream marketers to once again put chocolate on the menu because chocolate is once again in the spotlight. 

I previously predicted that chocolate in ice cream should be premium, fanciful and even fairly traded. This should be called out on product labels. And combining chocolate ingredients will become increasingly popular.

Some of the same is true for plain old vanilla, which is my favorite. As with all flavors used in ice cream, in this day and age of clean-label formulating, it is best to use natural flavors, especially vanilla. When you can identify the source of vanilla, call it out on the package.

This is exactly what you get with Choctál, a line of indulgent, ultra-premium ice creams made with the world’s finest single-origin, sustainably sourced vanilla and chocolate ingredients. Choctál ice cream products are made using chocolates and vanillas grown around the world, allowing consumers to experience unique and distinct flavor profiles. Much like how estate-grown wines vary greatly depending on the characteristics of the different climates and soils that they grow in, the same is true of chocolates and vanillas grown in different countries.

Each of the eight flavors made by Choctál is unique in both color and taste. The four chocolate varieties are: Costa Rican Chocolate, Dominican Chocolate, Ghana Chocolate and Kalimantan Chocolate: Dark and intense; finished with the slightest touch of caramel. The four vanilla varieties are: Indonesian Vanilla, Madagascar Vanilla, Mexican Vanilla and Papua New Guinea Vanilla.

The products come in pints and 4-fluid-ounce single-serve containers. All the formulations are gluten free and egg free without any artificial additives, according to the company.
For more information, visit HERE.

#2. More and more and more chocolate, the chocolate story continues. White, milk and dark chocolate are being combined in many ways, shapes and forms in ice cream.

Just in time for Valentine’s Day, Blue Bell introduced a true chocolate lover’s delight! I (heart) Chocolate Ice Cream is chock-full of everything chocolate. This limited-edition flavor is smooth milk chocolate ice cream combined with dark chocolate-filled chocolate hearts, chocolate-coated cake pieces and a chocolate icing swirl.

“This is our first new flavor of the year,” says Carl Breed, director of marketing for Blue Bell. “I (heart) Chocolate is loaded with everything chocolate from the ice cream to candies and even cake pieces. I think we have covered all the bases on this one. Chocoholics will love this ice cream!”

 Hudsonville Ice Cream also recently launched a limited-edition chocolate flavor: Chocolate Craving. This chocolate ice cream is loaded with chocolate brownies, chocolate truffles and a butter fudge swirl. “Our new flavor is a chocolate-lover’s dream,” says Caryn Beatty of Hudsonville Ice Cream. “It couldn’t be loaded with more chocolate if we tried.”

Triple Chocolate is also one of four flavors in Breyers’ new gelato line. This variety combines milk and dark chocolate gelato with white chocolate sauce and chocolate curls.

#3. That brings us to my third ice cream insight: Gelato. This premium ice cream concept will continue to grow. Read more about the gelato trend HERE.


The three additional varieties in the new Breyers line are: Raspberry Cheesecake (cheesecake gelato with raspberry sauce and graham crumble), Tiramisu (mascarpone gelato with espresso sauce, ladyfinger cookie pieces and cocoa) and Vanilla Caramel (vanilla gelato, caramel sauce and caramel curls).

Graeter’s recognizes the opportunity in gelato and is right now launching its first significant new product expansion in the ice cream manufacturer’s 144-year history. The new gelato line resembles authentic Italian-made product, according to the company. The secret to its authenticity is Graeter’s French pot process, which uses the same old-world freezing process used by Italian gelato machines. The method prevents air from being whipped into the product and also restricts the producer to make it in small batches, which is a requirement to be an authentic gelato. Gelato traditionally has significantly less air than typical American ice creams and only half the butterfat content of super-premium ice creams.  

Graeter’s gelato flavors are: Caramel Truffle, Hazelnut Truffle, Vanilla with Dark Chocolate Truffles and Vanilla with Milk Chocolate Truffles.

“Graeter’s has focused solely on hand-crafting our super-premium ice cream for four generations, and we’ll certainly continue to serve to our tried and true fans, but we’re excited to open the door to new customers and experiences with our gelato line,” says Richard Graeter, CEO of the 4th generation, family owned company.

#4. Here’s a trend that I have not spoken to directly for ice cream, rather for dairy, in general. It’s gluten free. Just like lactose free, I have always said, if you can make the claim, then make it. There’s a growing number of consumers trying to avoid either or both, for real or perceived health reasons.

Of course, in ice cream, lactose free is a bit more complicated, but with the addition of lactase enzyme to the milk prior to processing, it is possible. Gluten free is much simpler, especially with most plain and simple clean-label formulations.

As mentioned, Choctál is gluten free. So are a number of Hudsonville flavors. The latter brand recently had a makeover and the new easier-to-read packaging includes a gluten-free call out on flavors that meet the criteria for the recently defined content claim of gluten free.

To read more about gluten-free claims, link HERE.


For Hudsonville, gluten-free labels are clearly visible on many flavors, including Vanilla, Michigan Deer Traxx, Mackinac Island Fudge, Triple Peanut Butter Cup, Grand Traverse Bay Cherry Fudge and a flavor launched at the end of 2013, Toasted Coconut.

“We are thrilled to highlight the fact that so many of our flavors are naturally gluten free as we know that is going to be a huge bonus for the one in 133 people in the U.S. who have celiac disease and the even greater number, around 6% to 7% of the population who are gluten sensitive,” says Beatty.
For more information, visit HERE.

#5. Fruit ices and sorbets are typically gluten free and lactose free, which is contributing to the revitalization of this category. When made with real fruit ingredients, these products are especially attractive to the health and wellness consumer.

S.R. Rosati is introducing a pelletized ice product through a joint venture with Kemps. Made using a cryogenic freezing process, Cry Baby Teardrops are sour cherry ice pellets and Typhoon Raindrops are lemon lime.

The company also plans to bring back its highly successful party pails, which were launched in summer 2013 in a 4-quart size. For 2014, the pails will also be in a more convenient (for small freezers) 2-quart size. Rosati Party Pails come in four flavors: Classic Cherry, Classic Rainbow (cherry, blue raspberry and lemon), Mango and Root Beer. Rosati Ice is known for its recipe that allows the Italian ice to remain scoopable even at really cold temperatures….but not as frigid as what Chicago experienced this winter!
For more information, link HERE.



This leads me into the two final ice cream insights for this blog: Better-for-you and less-sugar.

#6. Better-for-you frozen desserts are often not Standard of Identity products, as the addition or omission of certain ingredients does not allow it to be legally called ice cream, at least in the U.S. That’s what makes these products so special, especially when they deliver on taste, texture and nutrition. This is the case with Naturally Smart, a product that was first produced in October 2013 in 3-gallon containers for foodservice by its namesake company based in Jacksonville, FL.

The company’s first wholesale run was in November 2013, and as of this past Wednesday (February 19, 2014), pints of the product are available in the Jacksonville Whole Foods Market.

“The response has been amazing,” says Mark Patterson, president of Naturally Smart. The company plans to grow nationally and add new flavors (coffee, coconut and green tea) to the line, which debuted in chocolate and vanilla.

Naturally Smart is a frozen dessert that’s a healthier alternative to ice cream. To label something as ice cream it needs to have at least 10% butterfat and a certain amount of milk solids, according to Patterson. “The fat content of Naturally Smart is lower, at about 6%. Our lower fat content and the fact that we don’t have the required level of milk solids means that we can’t call Naturally Smart ice cream, so that’s why we call it a frozen dessert.

“Naturally Smart is a good source of protein (from the addition of whey protein concentrate), and that’s the whole point of it,” he says. “It’s also all natural--made with milk, cream and natural sugar. Some people wanted me to use corn syrup or artificial sweeteners but it was important to me to be as natural as possible with all our ingredients.

“I was originally targeting athletes as my customer. They’re still one of our focuses but we’ve realized there’s a broader and much bigger market for what we’re doing,” says Patterson. “Naturally Smart appeals to a lot of people…people who are looking at the nutrition labels on their food and who want to make a better decision about what they feed their families. That’s our core audience.”
For more information, visit HERE.

#7. Lucky number seven! The lower-sugar ice cream segment has experienced peaks and valleys over the years.

Graeter’s new product launch includes a reduced-sugar line using monk fruit extract. The “A Little Less Indulgent” line will be featured this week as a Daily Dose of Dairy…stay tuned.

Another unique concept comes from Belgium. This frozen dessert relies on stevia for sweetness. It, too, will be featured as a Daily Dose of Dairy very soon. Not a subscriber, you can subscribe HERE.

In conclusion, artisan ice cream manufacturers continue to support the phrase: expect the unexpected.

Here are some innovations that Portland, OR-based Salt & Straw, which is known for featuring the state’s famous berries, vegetables, meats and cocktails through unimagined ice cream flavors, will be scooping this summer.

• Birthday Cakes and Blackberries
• Black Raspberries and Pork Belly
• Bone Marrow & Bourbon Smoked Cherries
• Carrot Watermelon Sorbet
• Chocolate Chip Mint Julep
• Goat Cheese Marionberry Habanero     
• Lemon Amaretto Sour Sherbet
• Melon & Prosciutto Ice Cream
• Pineapple Honey Dorléac
• Rhubarb & Saffron Champagne Cocktail
• Strawberry with Cilantro Lime Cheesecake Strawberry & Verbena Pimm's Cup
• Summer Cucumber & Raspberry Sorbet
• Tomato Water Olive Oil Sherbet

Want more scoop on these creations? Visit HERE.