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Ice Cream Processors Differentiate to Prepare for Ultra-Processed Food...
It was great to see so many Daily Dose of Dairy subscribers at the International Whey Conference, which was held this week in the city I have called home my entire life: Chicago. One of the kick-off...
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Swicy Doubles Down in Dairy
As temperatures cool (finally, many of us are likely saying), flavor continues to heat up, even in dairy. Sweet and spicy pairings have existed for centuries and can be found in cuisines all around...
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The Next Era of Functional Beverages is Rolling Out: Dairy Rocks It!
Functional foods and beverages are no longer just a niche wellness opportunity, according to the 2026 Functional Foods and Beverages Report from HealthFocus International. Consumers increasingly see...
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Dairy with Collagen Can Own the Protein Conversation about Skin, Bone and...
Collagen is the most abundant protein in the human body, with skin being the body’s largest organ. Collagen gives the skin structure, firmness and elasticity and it influences mobility due to its...
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Ice Cream Summer 2026: Highlights on Flavor Innovation
National Ice Cream Month—July—has come and gone. Brands set out to impress this year. They did. But first, here’s some scoop on the category. New research from the National Frozen & Refrigerated...
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What Matters to Gen Z and Why it Matters to Your Brand
This product screams Gen Z. Level of processing is irrelevant. This is why defining ultra-processed food will likely have no impact on Gen Z. Social media matters more. Philadelphia Cream Cheese...
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New Food Policies are on the Horizon. Here’s What We Know.
Honey plays a central role in building flavor and functionality in new Bezi Hot Honey Labneh. The honey-forward innovation is making its debut in the natural and specialty foods space. It is a thick,...
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Getting Your Dairy Foods Ready for Back to School
Photo source: School Nutrition AssociationIt’s that time of year. While my sons have already graduated university, I still get a thrill from back-to-school sales. How low can a notebook go? A box of...
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Dairy Innovation: Time to Think Clearly
Dairy protein beverages—clear, creamy and even fizzy—are having a moment. The latter, specifically, is being fueled by the popularity of prebiotic sodas. Mintel data suggests that the next big...
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Here’s What You Can Expect at IFT FIRST this Week: Get ready to MAX out!
Note: This product is currently in Aldi. It exemplifies how SenseMaxxing is being played out. These are “frozen” ice cubes that are “crystal clear,” “ultra pure” and “slow melting.” This four-pack...
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Dairy Innovation 2026: A Practical Approach to Formulating for GLP-1 Users...
Magic weight loss drugs have come a long way since the now-banned, over-the-counter diuretic pills from the ‘80s and ‘90s. While studies showed they suppressed appetite and sped up metabolism, the...
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The Powerful Pint is More than Ice Cream. It’s an Experience.
“Texture is the new flavor,” according to Anne-Marie Roerink, president, 210 Analytics.While familiar sensations still resonate, novel, exciting and luxurious experiences are what is capturing...
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Dairy Foods Innovations: Dairy—in its many forms—is fueling the future.
(picture taken at IDDBA)The Midwest, including where I am in Chicago, had been hit very hard the past two days with severe weather. For those returning from IDDBA, I hope you made it home safe. For...
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Is dairy the next to max?
At the National Restaurant Association Show, held May 16 to 19 in Chicago, Rachel Royster, director of strategic planning and innovation at Connections, told a room full of food professionals...
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The Next Dubai Chocolate is…
Today’s Daily Dose of Dairy blog sponsor—Idaho Milk Products—interviewed me for its Milk Theory podcast series during the recent American Dairy Products Institute (ADPI) annual meeting in Chicago....
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New Research Suggests Americans Are Understanding Dairy Nutrition…but Need More
The newest variant in the Kaiku Kefir Plus yogurt line in Spain is “with Honey and Royal Jelly” (direct from honeybees). The Kefir Plus line is all about fueling digestive health and the immune...
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ADPI Reinforces the Future is to “Make it with Dairy.”
(pictured) Colostrum as a dairy ingredient was a much-discussed topic at The American Dairy Products Institute’s 2026 Annual Conference this week in Chicago. Just so happens, the world’s first...
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Cultured Dairy Cravings, Fueled by Yogurt and Cottage Cheese, Show No Signs...
With two years of sales data from Circana, it is safe to say that consumer interest in cottage cheese has longevity. Sales that had bottomed out in 2022 at 534.6 million pints rose by 9.4% in 2023. In...
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Trends Fueling the Future of Dairy Innovation.
It was wonderful to visit with so many Daily Dose of Dairy subscribers this week at the International Dairy Foods Association’s (IDFA) Ice Cream and Cultured Innovation Conference in Naples, Fla. The...
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Optimizing Dairy Foods to Stay on Top
My colleague at Food Business News wrote about how U.S. milk production is fueling the global dairy boom. Read more HERE.It has been a few months since whole milk was approved to be back in schools and...
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