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

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

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

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

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

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

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

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

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

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

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

It’s the end of summer, a strange summer at that. I don’t want to use the cliché “new norm,” but let’s face it, life and business is different. It will continue to be different, according to most food, beverage and consumer behavior analysts. 

As a new empty nester, I have time, lots of time. I am partaking in many webinars and identifying the similarities in messaging. From what I have heard—and observed—there are five COVID-19 (consumer and manufacturer) behaviors that will have long-term implications for the food and beverage industry. 

Here they are.

1. Product developers and manufacturers must rely on their suppliers and co-packers more than ever before. Without trade shows, it’s paramount that ingredient suppliers get new concepts in front of manufacturers in new ways. It might be a catalog of concepts, with or without an accompanying tasting box. It might be a webinar, again, with or without a tasting box. But I highly recommend that box, as eating and drinking is very much about the experience. 

The Chicagoland Food and Beverage Network (CFBN) brought that experience to its members on August 27, when the nonprofit hosted a virtual trends and innovations event, which included a tasting box delivered to your door. I wrote about the webinar for Food Business News. You can read more HERE.

The interactive live event was designed to not only assist food industry professionals in Chicago, but members around the country, even beyond U.S. borders. Attendees were able to dive into the trends and insights that are shaping food today with a look to where “taste” is headed in the future, according to Alan Reed, executive director of CFBN, the region’s food and beverage cluster organization. 

Kelley Fechner, director of customer solutions for Datassential, explored the nine trends taking place in foodservice, which while many have been put on hold by chefs, consumer interest in them continues. Food and beverage manufacturers have the opportunity to tap into them for retail innovations. Read more HERE.

Plant proteins continue to dominate today’s food conversation, with lab-grown proteins and even insect proteins getting their fair share of headlines. Dairy protein suppliers have been working together for the past two years to communicate the power of dairy proteins. And it is working. 

The dairy protein industry has joined forces to communicate the many years of research supporting the nutritional superiority and health benefits of milk proteins. It is a marketing effort to assist consumers with making smart protein choices based on their dietary needs. That is because all proteins are not created equal.

The Dairy Protein Messaging Initiative (DPMI) was introduced to the industry at the ADPI/ABI Annual Conference held May 5 to 7, 2019, in Chicago. The DPMI developed The Strong Inside campaign, which is all about creating a conversation about protein in order to fuel shoppers with science-supported knowledge so they can make their own protein decisions. It’s a positive, consumer-insight driven messaging program that was formed by the American Dairy Products Institute (ADPI), Elmhurst, Ill. It is important to note that ADPI, nor the campaign receives dairy industry “check off dollars” from dairy producers. It is supported by membership of suppliers, associations, trade publications and others in the supply chain. For more information, link HERE.

I highly encourage you to watch this VIDEO about The Strong Inside. The time is right to get this messaging out, especially to younger consumers. 

If you would like to watch the on-demand The Strong Inside webinar, which was held September 10, link HERE. 

Re:THINK Ice Cream seeks to balance living a healthy lifestyle with the great taste and texture of an authentic, all-natural ice cream experience. In honor of the company’s first anniversary and to celebrate July’s National Ice Cream Month, the Napa Valley-based brand did a reboot with new packaging and a reformulation that now includes collagen and lactose-free A2/A2 dairy. This tummy-friendly dairy ice cream is completely lactose and A1 protein-free, both of which are needed to avoid digestive discomfort in millions of consumers who respond adversely to dairy, according to the company. 

Collagen is the other extra. As one of the hottest supplements on the market today, collagen has many health benefits, such as improved skin elasticity, stronger hair and nails, and boosted metabolism, according to the company. Comparable to the original recipe, Re:THINK Ice Cream continues to be diabetic and keto-friendly, gluten-free, and only feature all-natural ingredients, including whey protein isolate, and no sugar alcohols on their ingredient label. 

Re:THINK Ice Cream’s twelve unique flavors are: Almond with Chocolate Flakes, Black Cherry Vanilla, Cardamom Pistachio, Chocolate Orange with Almond Butter, Chocolate Majesty, Coconut Matcha, Coffee Hazelnut, Lemon with Poppy Seed, Mint with Chocolate Flakes, Strawberry with Chia Seed, Turmeric Ginger and Vanilla Supreme.

Malaysia’s Lushprotein developed Calli, a name that is short for low calorie, which is how this new brand of high-protein, low-fat, low-sugar ice cream is marketed. Calli made its debut in four flavors--Chocolate, Durian, Earl Grey and Salted Caramel—and has since grown to include Peanut Butter Chocolate and Vanilla. All are made using natural ingredients, such as Belgian cocoa powder, tea steeped overnight and D24 durian pulp. A serving contains about one-third the calories of premium ice cream, with each pint containing under 400 calories and 40 grams of protein.

Dairy ingredients—skimmed milk powder, milk protein concentrate and/or whey protein concentrate—are used along with erythritol and inulin, to achieve the low-calorie, high-protein composition. 

Verde Campo markets high-protein Jabuticaba Natural Whey drink in Brazil. Natural Whey is made with skimmed pasteurized milk, whey protein concentrate, lactase enzyme, pectin stabilizer, natural aroma and stevia. It is 100% natural, lactose free and contains no added sugars. The drink comes in 250-gram and 500-gram bottles in flavors such as Banana, Coconut, Cookies and Cream, Peanut Butter, Strawberry, Vanilla and Jabuticaba. Jabuticaba is a typical Brazilian berry that grows on the Plinia cauliflora tree. It has a very dark purple peel, white pulp and a unique sweet flavor. A 250-gram bottle of jabuticaba-flavored Natural Whey contains 14 grams of protein, with 60% being whey proteins and 40% casein. Verde Campo is a Brazilian dairy that was acquired by the Coca-Cola Company in 2016.

Earlier this year, Pro Rich Nutrition LLC introduced high-protein frozen dessert tubes. Free of artificial ingredients and made with numerous organic ingredients, the 85-gram frozen tubes are loaded with protein, probiotics, prebiotics, and 26 vitamins and minerals. Sold in boxes of three tubes, the frozen dessert comes in five varieties, all of which contain cocoa protein nuggets made with whey protein concentrate and isolate. Varieties are Chocolate, Coffee Caramel (Rocket Launch), Mint, Strawberry and Vanilla (Jo Jo’s Original). One tube contains 130 to 150 calories, 4 to 5 grams of fat, 10 to 11 grams of protein, 5 to 9 grams of added sugars and 3 grams of fiber. Protein content gets boosted from the cocoa nuggets and milk protein concentrate. Organic agave inulin and organic monkfruit help keep added sugars in check.

Heartland Food Products Group is rolling out Splenda Diabetes Care Shakes, which claims to be the first and only no-added-sugar shakes specifically designed to help manage blood sugar and support the needs of people with diabetes and prediabetes. The smooth, creamy shelf-stable 8-ounce shakes are packed with 16 grams of high-quality protein (micro-filtered milk protein) and key ingredients necessary for diabetes management, including slow-digesting carbohydrates (short-chain fructooligosaccharides) and good-for-you fats (canola oil), a combination that helps control blood sugar and reduce blood sugar spikes, according to the company. As the product name suggests, it is sweetened with Splenda sucralose, as well as allulose. One bottle contains 170 calories, 9 grams of fat and 6 grams of fiber. The beverage is soy- and gluten-free, and suitable for lactose-intolerant individuals. It comes in three flavors: French Vanilla, Milk Chocolate and Strawberry Banana.

Fairlife entered the ice cream category this summer. Non-fat ultrafiltered milk is the first ingredient, followed by cream. Whey protein and egg yolk give the ice cream a protein boost, providing 9 grams per two-thirds cup serving, or 23 grams per container. It’s sweetened with cane sugar, allulose and monkfruit extract, allowing for a “40% less sugar than traditional ice cream” claim. It does not contain sugar alcohols and lactase enzyme allows for a lactose-free claim. The light ice cream gets an additional nutrition boost with the addition of corn fiber, providing 3 grams per serving. There are seven flavors. They are: Chocolate, Chocolate Peanut Butter, Cookies & Cream, Double Fudge Brownie, Java Chip, Mint Chip and Vanilla. A serving contains 140 to 190 calories, and 6 to 11 grams of fat, depending on flavor.

DD&B Solutions recently introduced Inotea Bubble Tea lattes. The shelf-stable canned milk teas are made with either brewed black tea or matcha green tea powder and whole milk powder. For the boba spin, they include tapioca pearls, an innovation in the ready-to-drink tea space. The drinks come in 16.6-ounce cans in four varieties. They are: Brown Sugar, Honeydew, Matcha Green and Taro. A can contains 260 calories, 7 grams of fat, 5 grams of protein and 42 grams of sugar, of which 35 grams are added sugars.

“While we are quickly learning to shift from in-person meetings and conferences to virtual platforms, we are thrilled to offer a brand new and exciting webinar series,” says Corinne Barry, sales manager for Idaho Milk Products. “This series of technical discussions will include valuable insights into the formulation and processing of high-protein nutritional products, addressing challenges and areas of opportunity for our customers and those in the food community using milk proteins in their products. Our diverse group of technical experts is ready to tackle any challenge ranging from basic product questions to complex formulation concepts and ideas.”

Ron Hayes, marketing manager, adds, “As the Covid-19 pandemic spread, live events began shutting down, affecting our ability to meet with a large number of people in one place over a short period. We wanted to find a way to help our customers gain knowledge about formulating with proteins that would provide opportunities for making better products. We devised a series of online seminars that will cover a variety of topics in this realm and we are excited to share our knowledge and expertise.”

Each webinar in the series will be free for all attendees. Currently, there are nine topics planned and more may be added, depending on the interest expressed. If you are interested in participating, link HERE.

Dairy Products Utilization and Production Trends

The American Dairy Products Institute (ADPI) recently released for purchase the results of its annual Dairy Products Utilization and Production Trends survey. Each year, ADPI collects market data from its members and other dairy industry participants on ways in which the milk-based and whey-based dairy ingredients they distribute are utilized. Ingredients highlighted include milk powders, condensed milks, whey products and lactose ingredients.

“Understanding the global market for dairy ingredients--the production and utilization trends as well as changing export numbers--is crucial for developing a successful marketing strategy to increase the world-wide use of these nutritious and functional products,” says Steve Griffin, ADPI Director of Finance and Administration and editor of the publication. 

For a quick glance at the content, link HERE.

For more information on obtaining a copy, link HERE. 

This week General Mills officially launched :ratio, a keto-friendly product line that marks the company’s first keto-focused concept. Loyal Daily Dose of Dairy subscribers were introduced to this product back on August 24. The new line consists of yogurt cultured dairy snacks and crunchy bars. The products are designed to appeal to the growing number of consumers who are looking for ways to cut back on sugar and carbohydrates through better-for-you alternatives to existing preferences.

There’s no arguing, the pandemic changed the way consumers shop, cook and eat. Clean ingredients are the new baseline and individualized eating approaches are the new standard for today’s shoppers, according to the 2020 U.S. Grocery Shopper Trends, a report produced by the Food Marketing Institute (FMI), Washington, D.C., in collaboration with The Hartman Group, Bellevue, Wash. Shoppers are reevaluating their purchase criteria and product assortment needs. They have a sharper focus on health, a heightened awareness of the environmental consequences of consumption and a desire for a deeper connection to food, according to the study.  

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

Interestingly, the number of people actively following a diet is up significantly in comparison to 2019: 43% in 2020 versus 8% in 2019 and 36% in 2018. (I think this is because diet is one of the few things we can control during these uncertain times.) Many of these diets are teaching consumers that not all proteins, fats and carbohydrates are alike. They are becoming more mindful of the composition of foods. 

The IFIC survey showed intermittent fasting (10%) is the most popular diet regime, followed by clean eating (9%), ketogenic or high-fat (8%), and low-carb (7%). The top motivators for new diets are losing weight (47%), feeling better and having more energy (40%), improving physical appearance (39%), protecting long-term health and preventing future health concerns (37%) and preventing weight gain (36%). (I doubt anyone realized it is also to feel in control. After all, the desire for control is a cause of many eating disorders.)

The keto diet is approximately 70% fat, 20% protein, and 5% each simple carbohydrates and non-starchy vegetables. It is a weight-loss regime rather than a long-term lifestyle eating approach, as it does not provide the body with adequate, balanced nutrition. However, foods labeled keto friendly also appeal to consumers who are limiting sugar and carbohydrate intake, as General Mills points out in :ratio.    

The keto weight-loss regime is all about eating a lot of fat and very few carbohydrates. This forces the body into a metabolic state known as ketosis, which is when the body burns fat instead of carbohydrates for energy. The liver converts fat into fatty acids and ketone bodies, with the latter traveling to the brain and fueling the body, the traditional role of glucose obtained from carbohydrates. Burning ketones in place of glucose is associated with weight loss, reduced inflammation, sustained energy and more. 

All of this focus on keto diets and lifestyles is fueling innovation in the ketogenic products category, which is predicted to grow 5.5% through 2027, according to The Insight Partners, New York. There has never been a better time to either start up a keto food brand or for existing brands to expand their product offerings to include healthy, low-carb food alternatives.

Hope you are enjoying these first days of autumn, or if you are Down Under, Happy Spring! These are crazy times…but remember we are all better together!

C+R Research recently surveyed 2,040 consumers and asked them how COVID-19 has affected their food budget, shopping habits and diets. Here’s what they found:

• 85% of American consumers report paying more for groceries during COVID-19 with an average weekly spend of $139.
• Meat, eggs and milk were among the top-three items that Americans say they’ve been paying more for during COVID-19. 
• 65% have cut back on their weekly food budget during the pandemic. 
• 65% have changed their diet during the pandemic with 71% reporting “stress eating” more. 
• 65% of respondents say they would spend the majority of a second stimulus check on groceries and food. 

Interestingly, according to the survey, 48% of respondents say they are paying more for milk and 29% for cheese, yet changes in price indexes since February 2020 from the Bureau of Economic Analysis don’t jive with what consumers think. Their purported price increases in dairy are unsubstantiated. 

What does that mean? Dairy foods marketers have to work harder on emphasizing the value of their products. 

Let’s discuss that 7 out of 10 consumers who say they’ve been stress eating since the pandemic. There’s been a lot of talk about the “Quarantine 15” pounds of weight gain. It’s no wonder, as many Americans have chosen to eat like kids again, according to new research. No matter gender, age or location, feel-good, nostalgic food has made perhaps the biggest comeback of all time in 2020. 

This new national survey of 2,000 adults, conducted in July 2020 by OnePoll for Farm Rich, found that two in three Americans are reverting to childhood food favorites and eating more comfort food during the pandemic. That includes an uptick in favorites like pizza (55%), hamburgers (48%), ice cream (46%), French fries (45%), mac and cheese (38%), spaghetti and meatballs (32%) and others.

For the full survey results, check out this one-minute VIDEO. 

Here are some quick bites from the survey:

• 69% say they will continue to enjoy the same amount of comfort food that they are now, post-pandemic.
• 41% reach for comfort food to bring happiness.
• 85% have gained a few pounds staying at home: an extra six pounds on average.
• 90% say their online and social searches for food inspiration have increased during the pandemic.
• The comfort food meal everyone is most looking forward to enjoying at a restaurant post-pandemic is steak.

“When things are uneasy, it’s the little joys that get us through, whether that’s FaceTiming with family and friends or stronger bonds made over homecooked meals,” says Ciera Womack, senior marketing manager at Farm Rich. “And as these responses show, sometimes it’s seeking comfort in certain foods to provide us more relief.”

The survey showed that roughly 30 more minutes are spent each day cooking in the kitchen compared to the same time last year. And, it is Millennials who are spending most on comfort food items from the store.

“Food is a common denominator in what gives us comfort during these stressful times,” says Womack. “This survey throws a spotlight on the changing American table in 2020, and how these types of foods are having a positive impact on our lives right now.” 

Comfort foods also tend to be convenient, make that “modern convenient,” a new term from the Hartman Group, Bellevue, Wash., described in the “COVID-19 and New Modern Convenience,” white paper. Indeed, the call for convenience has never been louder. Many home cooks are tiring, and while they may be increasingly price conscious, many are willing to spend a little more on foods they deem as convenient.

Traditional notions of convenience, defined in terms of easy, quick and accessible, were about helping the consumer by taking away the thought, time and physical energy needed to procure and prepare food. The COVID-19 pandemic is forcing consumers to reevaluate existing concerns and new trade-offs, which has implications for convenience. (See infographic below.)

“The pandemic is causing elements of ‘modern’ convenience to take on new meaning and relevance in line with shifting needs,” says Laurie Demeritt, Hartman Group’s CEO. “New definitions and nuances of ‘empowering’ convenience prioritize consumers’ role in caring for self and others, while ‘engaging’ convenience emphasizes purpose-driven purchases. ‘Flexible’ convenience in a pandemic context allows consumers to create adaptable pantries and versatile food solutions.”

Food innovation intelligence platform Spoonshot teamed up with Liz Moskow, international food trendologist and principal at Bread & Circus Ltd., to predict and interpret the food trends that will impact menus, product development and consumer behavior into 2021. Moskow leverages Spoonshot’s massive data pool that processes millions of inputs every day to predict trends before they happen. 

“Both slight and dramatic changes in society, technology, the environment, the economy and in the political landscape shape trends in consumer behavior,” says Moskow. “Typically, these factors shift steadily over the course of several years manifesting changes in how people purchase and consume food and beverage products. When COVID-19 hit, it caused and continues to drive dramatic changes in the way people view, engage with and purchase food and beverage. The entire trajectory of consumer behavior changed almost overnight.”

Her number-one food trend prediction is the continued vilification of sugar.

Photo source: Vermont Creamery

Home cooking has gone from trend to habit in the past six months. Market analysts and industry experts say home cooking is here for the long-term future. Dairy foods formulators are encouraged to get creative with products that provide short cuts in the kitchen: everything from specialty products for restaurant-quality home dinners to affordable products for everyday convenience. It’s everything that dairy can be.

Americans made a marked return to their kitchens in March, rediscovering scratch cooking, baking and above all, comfort. The global pandemic forced a shift to more purposeful shopping behaviors and more thoughtful, elaborate meal preparation.

According to a Hunter poll conducted in April 2020, 54% of Americans surveyed reported that they are cooking more since the pandemic, with a 50% increase in their cooking confidence. Notably, 44% reported that they have discovered new ingredients. 

More than ever, foods need to do more than satisfy appetites. They need to offer legitimate health benefits, according to a new report from Lux Research. 

Dairy foods can do that!

“Whether helping a consumer’s athletic intentions, cognitive performance or another aspect of health maintenance, foods and beverages are more frequently pushing beyond just claiming convenience, enjoyment and satiety,” according to the report. “The beginnings of this concept come from initial efforts to reduce the prevalence of ‘bad’ ingredients in foods and beverages, and as the bar has been raised on the relative healthfulness of all products, developers seeking to stand out from the crowd have turned to not just less ‘bad’ but more ‘good’ in their products. Many are looking to foods as part of their health in an active way, creating an opportunity for food companies to evolve into health companies and vice versa.”

HP Hood produces the Lactaid brand of dairy products. Milk products have been fairing quite well for the brand, even in years past when retail sales of fluid milk were in a downward spiral. That, of course, has changed with the pandemic. For the 52-week period ending July 12, 2020, according to IRI, Lactaid low-fat and skim milk sales were up 10.3% to $463.5 million, while Lactaid whole milk sales increased 19.6%, ringing in at $197.3 million. This is about double the growth experienced last year. The brand can also be found on ice cream, cottage cheese and seasonal eggnog. 

Recently Hood introduced Lactaid Protein Milk, which has 10% more of the Daily Value of protein per serving compared to regular milk. Available in Whole and 2% varieties, the milk is fortified with ultra-filtered skim milk to deliver 13 grams of protein in every 8-ounce serving. Added lactase renders the milk lactose free. It comes in 52-ounce gable-top cartons. 

There clearly is a need for lactose-free milk, which is one of the least tolerated dairy foods by those with lactose sensitivities. That’s because lactose-intolerance symptoms typically occur when the load of lactose is very large and rapidly arrives in the large intestine. Fluid milk is the most concentrated source of lactose.

Most value-added milk brands now include lactose-free options. This includes milks that are organic and higher in protein, with the latter accomplished through either filtration or the addition of milk proteins.

Spruce Haven has developed Pursue Happiness Cowffee. This Upstate New York dairy is using a patented feed ingredient to increase the conjugated linoleic acid (CLA) content of milk by two to three times. This milk is used in its new shelf-stable whole milk cold-brew coffee, a first-of-its-kind beverage that has been in development for nearly four years. One 11-ounce prisma pack provides 120 milligrams of CLA, a naturally occurring component of ruminant milk fat and meat. Consumption by humans is associated with lean-muscle development and fat burning. It also has cancer-fighting properties. The product contains 220 calories and provides 20 grams of protein. The formulation includes lactase, which breaks down the lactose and enhances inherent sweetness. It is only sweetened with 3 grams of pure cane sugar. The coffee is sourced from Fincas Dos Marias, Guatemala, where growers are paid above fair-trade prices. It is roasted in Syracuse, N.Y., and brewed by Peak & Skiff, Lafayette, N.Y. It is a completely traceable supply chain. Spruce Haven was founded in 1987 with 120 cows and 75 heifers. Today the farm has 2,000 cows, 1,850 heifers, and 3,700 acres of crop acres of corn and alfalfa.

Emmi has introduced Energy Milk High Protein Whey to select European markets. The 330-milliliter bottles deliver 30 grams of whey protein, along with 6,800 milligrams of branched-chain amino acids, which assist with recovery and muscle growth after exercise. The milk comes in two flavors: Choco-Hazelnut and Strawberry-Rhubarb. Lactase is added to make the milk lactose free. It’s sweetened by fruit juice and the high-intensity sweeteners cyclamate and acesulfame K.

fairlife now offers failife Nutrition Plan. The high-protein, low-sugar nutrition shakes come in Chocolate and Vanilla flavors in 11.5-ounce bottles. Labels emphasize the inclusion of high-quality protein. Made with ultra-filtered low-fat milk treated with lactase enzyme to ensure the beverage is lactose free, the shakes are sweetened with acesulfame potassium, sucralose, monkfruit extract and stevia, delivering only 2 grams of sugar per serving. With 150 calories, 30 grams of high-quality protein and eight naturally occurring vitamins and minerals, the new shakes complement weight loss and weight management diets, and function as a convenient, on-the-go meal replacement.

The company entered the refrigerated creamer category earlier this year with four varieties--Caramel Coffee, Hazelnut, Sweet Cream and Vanilla--made with the company’s nonfat ultra-filtered milk. Other ingredients include cream, sugar, flavor and lactase enzyme, rendering the creamer lactose free. Touting a 40% reduction in sugar, as compared to other creamers, the product comes in 16-ounce plastic bottles. 

At the beginning of the year, the company was fully acquired by The Coca-Cola Co., which had a minority stake until January 2020. Coca-Cola said fairlife will continue to operate as a standalone business in Chicago. This support is fueling innovation at the company and enabling it to fly out of its comfort zone of fluid dairy. 

For example, the brand is now in the freezer. Ice cream pints come in Chocolate, Chocolate Peanut Butter, Cookies & Cream, Double Fudge Brownie, Java Chip, Mint Chip and Vanilla flavors. Non-fat ultrafiltered milk is the first ingredient, followed by cream. Whey protein and egg yolk give the ice cream a protein boost, providing 9 grams per two-thirds cup serving, or 23 grams per container. It’s sweetened with cane sugar, allulose and monkfruit extract, allowing for a “40% less sugar than traditional ice cream” claim. It does not contain sugar alcohols. Lactase enzyme allows for a lactose-free claim. The light ice cream gets an additional nutrition boost with the addition of corn fiber, providing 3 grams per serving. A serving contains 140 to 190 calories, and 6 to 11 grams of fat, depending on flavor.

REAL CALIFORNIA MILK SNACKCELERATOR DOUBLES SEMI-FINALIST POOL AND EXPANDS TO OVER $800,000 IN AWARDS IN RESPONSE TO QUALITY OF APPLICATIONS 

The California Milk Advisory Board (CMAB) has doubled the number of semi-finalists and added more than $350,000 in additional awards to the Real California Milk Snackcelerator, its dairy product innovation competition. Inspired by the number of quality ideas and products that integrate the flavor and functionality of California dairy into both sweet and savory snack formulations, the VentureFuel-run competition has expanded to include 16 companies competing for more than $800,000 in awards. 

The Real California Milk Snackcelerator taps into the $605 billion global snack food market while combining two of California’s great natural resources: High quality, sustainable dairy products and the insatiable California entrepreneurial spirit. The competition aims to inspire innovation and investment in dairy-based snack products, packaging and capacity within California by connecting the dots between processors, producers, investors, ideas and entrepreneurs. A number of them are lactose free. 

Sweet Entries:

Peekaboo Ice Cream is the first and only organic ice cream with the added nutritional benefits of vegetables.

FitPro Heroes’ Cookies are lactose-free, shelf-stable protein cookies that deliver ingredients designed to support daily performance needs.

Moody’s Ice Cream is made by infusing ultra-premium ice cream with functional ingredients, adaptogens and herbalist blends to naturally boost mood and turn up the body’s own superpowers. 

Lucha Leche is a line of protein-rich yogurt drinks in Latin-inspired flavors and fortified with pre- and probiotics and no added sugars. 

Frutero Ice Cream is a line of premium Latin-inspired ice cream made with 100% real tropical fruits and creamy butterfat. 

Optimized Foods developed functional ice cream novelty bars that leverage innovative proprietary encapsulation technologies to deliver key functionally proven health ingredients with better taste and greater bioavailability.

Petit Pot developed a new indulgent chocolate dessert made with the organic, local ingredients. 

KetoBites Cheesecake Bites are a snackable and indulgent cheesecake treat that is high in protein and low in sugar and carbohydrates and packaged in a convenient yogurt-style cup.

Savory Entries:

Baozza is combines two of the most consumed foods in Asian and gen pop culture--bao buns and pizza.

WheyUp Probiotic Kefir Krisps are snack chips made from kefir with a one-year shelf life while maintaining the active probiotic cultures in a cheese yogurt snack.

Point Reyes Farmstead Whey Cool Kitchen Curd Cup is a mix-in, high-protein dairy snack.

Sach Foods Organic Paneer is a line of flavored artisanal paneer. 

Fahris Yoghurt Chips were inspired by a Mediterranean recipe that combines yogurt with crushed wheat and thyme. 

Saga Ventures Crispy Cheese Bar is a snacking option that is low in carbohydrates and high in protein for sustainable energy.  

Yummy Industries Cheese Bits are all-natural, fresh and wood-smoked scamorza and chechil cheeses, conveniently shaped and packaged for snacking fun. 

Enrich Protein is a Hispanic-style dairy snack chip containing innovative and novel enhanced dairy proteins to support greater health, body composition and exercise recovery. 

Through the Real California Milk Snackcelerator, the CMAB sought high-growth potential snack product concepts, with cow’s milk dairy as their first ingredient and making up at least 50% of their formula. The startups have committed to producing the product in California, with milk from California dairy farms, should they win the competition. The 16 startups accepted into the cohort are receiving $10,000 worth of support each to develop an edible prototype, while receiving a suite of resources including graphic design, lab or kitchen time and elite mentorship from global marketing, packaging and distribution experts. They also will receive additional services and support via industry leaders to help drive success of their new venture. 

Semi-finalists will compete in four virtual events on November 10 and 11 followed by a final virtual public pitch event for the “Final Four” November 19. (I am a judge!) The first-place winner will receive up to $200,000 worth of additional support and the second-place winner $100,000 worth of additional support to get their new product to market. The value of the competition prizing is over $800,000

Today is World Food Day 2020. It marks the 75th anniversary of the Food and Agriculture Organization of the United Nations in an exceptional moment as countries around the world deal with the widespread effects of the COVID-19 pandemic. 

While there are more days than not when I cannot think about tomorrow because it stresses me out, it is essential that dairy foods manufacturers think ahead in order to provide nutrition for an anticipated population of 10 billion by 2050. Global warming is real and it’s impacting agriculture right before our eyes. Some regions are experiencing increased heat and drought, while others have flooding and large, damaging storms. Agricultural lands are at risk with both scenarios, which is why we must do our part to improve the ecosystem. It all comes down to the soil. 

Maple Hill Creamery recently sponsored a media viewing of the new documentary “Kiss The Ground” at a pop-up drive-in theater in Chicago. Narrated by Woody Harrelson, the film details how regenerative agriculture has the potential to balance the earth’s climate, restore lost ecosystems and feed the world. 

Dairy cows are an important part of the regenerative agriculture movement. Implementing regenerative practices on dairy farms requires a holistic approach to managing land, cows and manure.

By now you have likely read a summary of Whole Foods Market’s top-10 anticipated food trends for 2021. It was quite disheartening for the company to not include any dairy foods innovations in its supplied photo of new products. From specialty to cheese to organic milk to clean-label ice cream, real dairy is big business for Whole Foods. 

The is the retailer’s sixth annual trends predictions, and while the scope is definitely limited because it stays in the natural and organic foods space, the general forecast is usually on target. It just needs some deciphering and needs to be brought back to the real world and everyday folks who cannot afford to shop for staples at Whole Foods. I’m here to do that. 

For some background on the Whole Foods forecast, each year a Trends Council of more than 50 Whole Foods Market team members, including local foragers, regional and global buyers, and culinary experts, compile trend predictions based on decades of experience and expertise in product sourcing, studying consumer preferences and being on the frontlines with emerging and existing brands. Significantly influenced by the state of the food industry, the 2021 trends report reveals some of the early ways the food industry is adapting and innovating in response to COVID-19 for a post-pandemic food world.

Here are Whole Foods Market’s 10 predictions for 2021 in italics. Each one if followed by opportunities for dairy foods processors based on consumer behaviors, current innovations and the anticipated marketplace. 

1. WELL-BEING IS SERVED

The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021. That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.

6.UPCYCLED FOODS

Peels and stems have come a long way from the compost bin. We’re seeing a huge rise in packaged products that use neglected and underused parts of an ingredient as a path to reducing food waste. Upcycled foods, made from ingredients that would have otherwise been food waste, help to maximize the energy used to produce, transport and prepare that ingredient. Dig in, do good.

While this might sound challenging for dairy, it simply takes some effort and thinking out of the box. The Frozen Farmer, for example, uses fruits and vegetables in its made-from-scratch frozen desserts. The third-generation family farmers-- Kevin and Katey Evans—are chefs, and pitched their business on the March 27, 2020, edition of Shark Tank, where they received an investment offer to grow the business. Their farm serves more than 100 groceries with their homegrown produce; unfortunately, there’s lots of product that does not meet the grocery grade because of how it looks.

“More than 20% of the fruits and veggies in America are too ugly to make it off the farm and on the grocery store shelf. For farm families like mine, this means a major loss in profit,” says Katey. “Finally, one night we were kicking around ideas of how to make money on all this otherwise wasted fruit that tasted perfectly good, despite the way it looked and it came to us. We could make ice cream and sorbet with fresh fruit from the farm.”

The company now makes homemade superpremium ice cream, nice cream (a blend of ice cream and sorbet) and dairy-free, gluten-free, fat-free sorbet. Their shop is located on Route 404, a prime hub to the Delaware and Maryland beaches. They also have a mobile food truck that caters off-site fairs, festivals, private events, parties and weddings. The Frozen Farmer currently wholesales its ice cream, nice cream and sorbet to more than a dozen different restaurants, shops and markets in Delaware and Maryland.

And I would like to remind you that ruminant animals such as cows are the original upcyclers. That’s because they eat plants that humans cannot, and they turn that waste into delicious and nutritious milk and meat. This example explains it all. 

A stalk of corn provides two to three cobs. Humans can only digest the kernels, and for that matter, not even all of the kernel. The fibrous outer shells of corn kernels pass through the gastrointestinal system undigested due to lack of the necessary digestive enzyme. The rest of that corn plant is useless to humans for energy; however, it’s a meal for ruminant animals such as cows. Cows effectively convert the nutrients in that stalk, husk and cob to meat and milk for human consumption. 

7.OIL CHANGE

Slide over, olive oil. There’s a different crop of oils coming for that place in the skillet or salad dressing. At-home chefs are branching out with oils that each add their own unique flavor and properties. Walnut and pumpkin seed oils lend a delicious nutty flavor, while sunflower seed oil is hitting the shelves in a bunch of new products and is versatile enough to use at high temps or in salad dressing.

It’s time to revisit the fatty acids in milk and educate consumers about the benefits of conjugated linoleic acid (CLA) and other healthy fats. It all comes backs to the cow, as CLA is a naturally occurring component of ruminant milk fat and meat. The concentration of CLA in bovine milk is strongly influenced by diet of the cow.

Spruce Haven, an upstate New York dairy, is using a patented feed ingredient to increase the CLA content of milk by two to three times. This milk is used in its new shelf-stable whole milk cold-brew coffee Pursue Happiness Cowffee, a first-of-its-kind beverage that has been in development for nearly four years. One 11-ounce prisma pack provides 120 milligrams of CLA, a naturally occurring component of ruminant milk fat and meat. Consumption by humans is associated with lean-muscle development and fat burning. It also has cancer-fighting properties. The product contains 220 calories and provides 20 grams of protein. The formulation includes lactase, which breaks down the lactose and enhances inherent sweetness. It is only sweetened with 3 grams of pure cane sugar.

8.BOOZED-UP BOOCH

We tipped you off about hard seltzer bursting on the scene in 2018, and now alcoholic kombucha is making a strong flex on the beverage aisle. Hard kombucha checks all the boxes: It’s gluten-free, it’s super bubbly and can be filled with live probiotic cultures. 

While this trend may be a stretch for dairy, innovators are trying to work with kombucha. Roar & Tonic, for example, launched the world’s first kombucha yoghurt to the Aussie marketplace this past April. The launch of Roar & Tonic’s kombucha yoghurt happened soon after the onset of the COVID-19 crisis, which had spurred a buying frenzy of all probiotic products.

“Roar & Tonic contains fifteen strains of live cultures including the Bifidobacterium lactis BB-12 probiotic,” says Roar & Tonic creator Marina Shufrin. “We fast-tracked our Roar & Tonic range to make it available for people looking to stock up on healthy and refreshing dairy options. Our kombucha yoghurts bring something new and unique to dairy.”

Kombucha is the wildly popular fermented drink that’s been consumed for thousands of years. It’s an effervescent, ancient beverage made from either green or black tea mixed with bacteria or yeast. Kombucha contains antioxidants, can kill harmful bacteria and many claim it can help fight several diseases. Roar & Tonic derives its name from the idea that you can have it all in life, as long as you maintain some balance. The “tonic” is the antidote to too much “roar.” The 160-gram single-serve cups come in four varieties: Ginger Lemon. Mango Hibiscus, Original Jasmine and Raspberry Lime.

And as far as the booze part of this trend goes, there are numerous boozy ice creams in the markets. There’s also hard lattes. 

Twelve5 Beverage Company just started rolling out Rebel Hard Coffee. The line is making its debut in three base flavors—(dairy-free) Cold Brew, Mocha Latte and Vanilla Latte—and seasonal Pumpkin Spice Latte. Made with 100% arabica coffee, cream, other natural ingredients and alcohol, the shelf-stable 11-ounce canned beverages are sold as single cans, in four packs and in 12-pack cases. The lattes contain 5% alcohol by volume (ACV). The non-dairy Cold Brew is 4.2% alcohol by volume (ACV). 

Rebel packaging was designed to draw in consumers by communicating coffee, good flavor and delicious taste while invoking feelings of playfulness, excitement, energy and individualism. The swirls, splashes and dancing coffee beans direct the eye to the easy-to-read fonts and modern logo. According to market research conducted by the brand, hard coffee is poised to be the next trend in flavored malt beverages, with about 106 million consumers who drink alcohol and/or coffee having purchase interest in hard coffee. When asked why hard coffee was of interest, around 71% of consumers said it was something new and different to try, indicating a desire for variety.

9.THE MIGHTY CHICKPEA

You can chickpea anything. Yep, the time has come to think beyond hummus and falafel, and even chickpea pasta. Rich in fiber and plant-based protein, chickpeas are the new cauliflower, popping up in products like chickpea tofu, chickpea flour and even chickpea cereal. That’s garbanzo-bonkers.

Last year Stonyfield offered a snack pack containing a dip that combined Greek yogurt with hummus; however, the product is no longer in the market. Darling Foods offers Darling Pickle Dips, a line of refrigerated dips made from a cream cheese and white bean base. The base is blended with pickled vegetables, herbs and spices into four varieties. They are: Fiery Jalapeno & Roasted Tomato, Original Dill Pickle, Spicy Pickle and White Cheddar & Mustard.

The cream cheese gives the dips richness, while the pureed beans provide a slightly chunkier texture than most creamy dips. Each variety has some taste of dill pickle without being overwhelming. The dips were developed by two life-long friends--Sara Doherty and Britt Jungerberg—in their quest for something different and better-for-you in the premium dip category.

10.FRUIT AND VEGGIE JERKY

Jerky isn’t just for meat lovers anymore. Now all kinds of produce from mushrooms to jackfruit are being served jerky-style, providing a new, shelf-stable way to enjoy fruits and veggies. The produce is dried at the peak freshness to preserve nutrients and yumminess. If that’s not enough, suppliers are literally spicing things up with finishes of chili, salt, ginger and cacao drizzle.

OK, you got me Whole Foods, to my knowledge, milk or other dairy foods cannot be “jerkified.” But, cheese can be dehydrated, which I think is cousin to jerky. And dairy companies are making these shelf-stable snacks that deliver high-quality protein, something fruit and veggie jerky products lack.

Schuman Cheese, for example, just added another flavor to its Whisps Snacks line. New Hot & Spicy Cheese Crisps feature 100% cheddar cheese exclusively made for Whisps and premium spices and flavors. This snack fits into the Basics on Fire trend, too. 

“As the CEO of a cheese company, I’m well-known for my love of cheese, but most people don’t know my second favorite craving is all things spicy,” says Ilana Fischer. “This summer, we launched our first Whisps inspired by America’s favorite chip flavors—Nacho and Tangy Ranch--and after seeing the tremendous response to these new snacks, we knew we wanted to kick things up a notch. Hot & Spicy provides a cleaner, more delicious version of a flaming hot and spicy chip, and we’re thrilled to partner with Target on this exclusive flavor to introduce even more shoppers to the tastiest cheese crisps on the market.”

I bet Whole Foods is envious. Ok folks, go get busy!

Boo! Happy Halloween. Private-label retailer Aldi is ready for Halloween. This new frozen jack-o-lantern-shaped pizza is topped with butternut squash sauce, cheddar, mozzarella and mascarpone cheese. It’s delicious! 

There’s also a range of spooky cheeses. The Freaky Franken is a mild Derby cheese infused with dried sage. Scary Pumpkin Spice is a pumpkin-shaped Wensleydale seasoned with cinnamon, ginger and nutmeg. No Rest for the Wicked is a sweet, strawberry, prosecco-infused Wensleydale cheese. Bat Knit Crazy Cheddar is aged cheese wrapped in black wax.

To read more about “Holiday-themed offerings get extreme,” link HERE to an article and slideshow I wrote for Food Business News this week. 

This has been one heck of a week for sensationalized headlines, and I anticipate they will ramp up before calming down. My advice: avoid the news, make sure you vote, wear a mask and innovate with real dairy. It is impossible to efficiently and effectively feed humans without the nutrients found in real dairy foods.  

A studied published in the November 2020 issue of the Journal of Dairy Science shows that removal of dairy cattle to reduce greenhouse gas emissions (GHGE) would be difficult to do without reducing the supply of the most limiting nutrients to the population. In other words, humans need the nutrients dairy cattle provide. 

Questions regarding the balance between the contribution to human nutrition and the environmental impact of livestock food products rarely evaluate specific species or how to accomplish the recommended depopulation. The objective of this study was to assess current contributions of the U.S. dairy industry to the supply of nutrients and environmental impact, characterize potential impacts of alternative land use for land previously used for crops for dairy cattle, and evaluate the impacts of these approaches on U.S. dairy herd depopulation. 

The researchers from the Department of Animal and Poultry Science at Virginia Tech, Blacksburg, Va., and the U.S. Dairy Forage Research Center, USDA-ARS, Madison, Wisc., modeled three scenarios to reflect different sets of assumptions for how and why to remove dairy cattle from the U.S. food production system coupled with four land-use strategies for the potential newly available land previously cropped for dairy feed. Scenarios also differed in assumptions of how to repurpose land previously used to grow grain for dairy cows. 

The current system provides sufficient fluid milk to meet the annual energy, protein and calcium requirements of 71.2, 169, and 254 million people, respectively. Vitamins supplied by dairy products also make up a high proportion of total domestic supplies from foods, with dairy providing 39% of the vitamin A, 54% of the vitamin D, 47% of the riboflavin, 57% of the vitamin B12, and 29% of the choline available for human consumption in the U.S. 

Retiring (maintaining animals without milk harvesting) dairy cattle under their current management resulted in no change in absolute GHGE relative to the current production system. Both depopulation and retirement to pasture resulted in modest reductions (6.8% to 12.0%) in GHGE relative to the current agricultural system. Most dairy cow removal scenarios reduced availability of essential micronutrients such as α-linolenic acid, calcium, and vitamins A, D, B12, and choline. Those removal scenarios that did not reduce micronutrient availability also did not improve GHGE relative to the current production system. These results suggest that removal of dairy cattle to reduce GHGE without reducing the supply of the most limiting nutrients to the population would be difficult.

And that’s why “Impossible Milk” is impossible.  

Last night I finished a pint of Graeter’s Black Raspberry Chocolate Chip ice cream in an effort to avoid election, pandemic and yes, even Bachelorette, headlines. Through engagement in an extended family text group and with some friends on Facebook, I learned, I was not alone. Many folks were eating ice cream last night and felt very strongly about their flavor preferences and brands. (Pictured below are my sisters digging in.)

Ice cream matters! Pierre’s Ice Cream Company is making it matter more. 

The company recently rolled out Heroes Ice Cream Pints to recognize all heroes--everyone who has adapted, struggled, sacrificed and persevered during these challenging times--and to raise money for local food banks. The lineup features three flavors: Hearts for Heroes (black raspberry ice cream with raspberry filled chocolaty hearts), Super Stars (vanilla ice cream with peanut butter filled chocolaty stars and peanut butter swirl) and Virtual Hugs (caramel ice cream with sea salt caramel truffles). Pierre’s is donating $1 of every pint purchased to local food programs and the Greater Cleveland Food Bank.

More than 83% of households have already purchased ice cream/sherbet this year, which is up 1.2%. That’s at an average rate of 37.1 pints (+7.6%) per buyer, as compared to 34.5 pints the previous 52-week period. And we are paying a lot more for ice cream these days. But that’s not stopping us from turning to this staple comfort food during these uncertain times. 

Photo source: California Milk Advisory Board

Hold on tight, it’s Friday the 13th! It’s the second one of 2020. The first was in March. We all know what followed. On that note…

Let’s never forget that “Dairy is Defined by Bipartisanship,” the title of a statement issued this week by the National Milk Producers Federation (NMPF). The NMPF writes:

It’s no secret that farmers overall tend to be conservative politically. But unlike commodities in which production tends to cluster in deep-red states, dairy has always developed not far from urban areas, due to the perishable nature of its much-needed products. In the 21st century, that’s naturally encouraged a bipartisan approach to problem-solving. Even the most conservative dairy farmer has an interest in working with someone who’s more liberal, given how many of those farmers live in deep blue (shout out to California and New York) or profoundly purple (hello, Wisconsin, Pennsylvania and Michigan, and let’s not forget Arizona) states…In the end, dairy farmers produce a commodity, one among numerous other commodities jostling in the policy arena. But the most valuable commodity in America today may be the ability to bridge partisan divides: That’s always been important, but it may be becoming existential. Dairy, in its own way and for its own reasons, is well-positioned to be part of today’s necessary policy solutions, and it’s all because of that word that keeps coming up: bipartisan.

We congratulate President-elect Biden and the incoming members of the 117th Congress. There’s a lot of work to do in this country in the next few months and years, from legislating to healing. Dairy is ready to do its part, and much more, if that’s what the nation needs.

To read the entire statement, link HERE.

Here’s something exciting that happened this week. The California Milk Advisory Board (CMAB) held its semi-finals for the Real California Milk Snackcelerator, narrowing down 16 entrees to the final four. This is the second event of its kind by the California dairy industry. This one was designed to inspire ideas integrate the values of fluid milk and dairy ingredients into snacks in order to better compete in the booming global snack food market. To read more about the competition and the 16 finalists, link HERE.

The four finalists will compete during a live event this Thursday, November 19. Each founder will be presenting to a field of judges from the CPG, retail, venture capital and food science world. That latter category includes me. 

“This field of finalists represent the innovation we’re seeing in better-for-you snacking today--highly flavorful, portable options with added benefits. And consumers agree. Through the Persky platform, 2,000 consumers were introduced to these products during the semi-finals and voted on which they would be most interested in buying. Those scores were factored into the final judging and will be included on the 19th,” says John Talbot, CEO of the CMAB. “Any of these four products will make a perfect partner for our real milk and dairy ingredients, which offer incredible functionality plus flavor and a host of naturally occurring nutrients. And, as the leading dairy state, our family dairy farms can provide a consistent, sustainable source of milk to fuel production of whichever product ultimately wins.” 

To watch the live Real California Milk Snackcelerator final judging, RSVP HERE. 

Need some inspiration? Link HERE to a presentation I developed for the contest.  

Snacking is a huge opportunity for dairy foods innovators. To reach today’s snacker, there are a number of considerations, according to the second annual State of Snacking 2020 global consumer trends study by Mondelez International. 

“As the global leader in snacking, we are continually obsessing over how, when and why people snack,” wrote Dirk Van de Put, chairman and CEO of Mondelēz International. “Our insights guide our growth strategy, inform our purpose to empower people to snack right, and form the basis for the vast knowledge estate that we’ve amassed on the important and ever-changing role snacking plays in our everyday lives.

“And in a year like 2020, our instinct to learn from people and to put our consumer at the heart of everything we do, has proven more important than ever,” he wrote. “Even in the face of worldwide uncertainty with COVID-19 reshaping our rituals and routines, snacking is a growing behavior with the potential to provide comfort, connection and community, while also providing the moments of respite, reward and relief as consumers look to balance nutrition and emotional well-being.”

Photo source: California Milk Advisory Board

The company’s mission is to lead the future of snacking, with the right snack, for the right moment, made the right way. I encourage dairy foods innovators to make this their mission, too. 

The research shows that snacks offer bite-sized moments of satisfaction and relief amidst uncertainty. For people everywhere, snacking has been a lifeline this year. The majority plan to continue eating snacks instead of meals in the future, saying snacking will be part of their “new normal” after the pandemic ends.

This survey was conducted online by The Harris Poll on behalf of Mondelēz from October 6 to 20, 2020, among 6,292 global adults ages 18 and older. The research spanned 12 markets, including the United States (n=506), Canada (n=503), Mexico (n=540), Brazil (n=530), France (n=519), Germany (n=520), United Kingdom (n=500), Russia (n=504), China (n=550), India (n=555), Indonesia (n=555) and Australia (n=510). Other key groups analyzed include: Gen Z/centennials ages 18 to 23 (n=945), millennials ages 24 to 39 (n=2,222), Gen Xers ages 40 to 55 (n=1,646), Boomers ages 56 to 74 (n=1348) and the Silent Generation ages 75+ (n=130). Data from 2019 references a similar study conducted from September 16 - 24, 2019, among 6,068 global adults.

The survey shows that nine in 10 global adults (88%) say they are snacking more (46%) or the same (42%) during the pandemic than before it, with millennials and those who are working from home right now being especially likely to say they prefer snacks over meals (70% and 67%, respectively). Ultimately, two-thirds believe “the current pandemic will have a long-term impact on how we consume snacks as a society” (65%).

Photo source: California Milk Advisory Board

Comfort is the number-one driver of snacking this year, as more than half have been buying nostalgic snack brands from childhood (53%) and snacks that bring back good memories (59%) during the pandemic. Two-thirds say snack time is one of the few moments of peace (64%) and bright spots in their day (63%), including three-quarters of parents who are working from home. 

More than half of global adults have relied on snacks for nourishment during the pandemic (54%), attesting that snacks have been nourishing to their body, mind and soul during these strange times (64%). A majority are also more mindful snacking at home, saying they are more focused on the snacks they eat these days (57%), and that they have more control over the portions they eat because they are snacking at home more often (66%).

The majority of those surveyed believe companies (81%) should do more to make snacks healthier for consumers. That should get you motivated!

What makes a snack healthier? Here are the top-three attributes based on a compilation of various consumer studies. 

• Not too much sugar and preferably less processed sugar, e.g., honey, fruit juice, etc.
• Quality protein, e.g., whey or plant blends for a complete amino acid profile
• Smarter carbohydrates, e.g., fiber, low-glycemic, sustained energy, etc.

Need help on reducing sugar in yogurt snacks? Link HERE.

Photo source: California Milk Advisory Board

got a great new product idea?  

Five years after launching its initial Accelerator program, Dairy Farmers of America (DFA) is gearing up for its 2021 program with the announcement of a new name, DFA CoLab Accelerator, and continued focus on helping accelerate and grow ag-tech and dairy food product companies. With the latter, DFA has worked with a number of startups including Cheddies, an all-natural, protein- packed cheddar cheese cracker; RifRaf ricotta cups, a first-of-its-kind ricotta cheese snack cup; and Wheyward Spirit, a new clear liquor that takes excess whey from dairy and turns it into a smoother, better-tasting and more sustainable farm-to-flask spirit.

“As we start thinking about recruiting companies for our fifth year program, what’s really exciting is that we continue to work with many of our past participants, which is the end goal, to hopefully help and partner with them in some way,” says Doug Dresslaer, director of innovation at DFA. “On the food front, the sky is really the limit as long as one of the main ingredients is dairy. This last year, we had several entrepreneurs who had developed products using dairy by-products like whey, which is really exciting because these types of innovative products go beyond the traditional dairy case, which is helping drive industry growth.” 

For the 2021 program, DFA is looking for early-stage food product companies that are dairy-focused or dairy-based, including products using milk, cheese, butter, whey or other milk-based ingredients. The DFA CoLab Accelerator includes: a 90-day immersive program, with both in-person and virtual training and mentorship from April 2021 to June 2021; access to top executives at DFA, with each startup having a senior-level DFA contact relevant to their business area; educational sessions on a variety of topics important for startup growth, including finance, business development, distribution and supply chain, product development, brand building, sales and marketing, packaging and pricing; and additional workshops that focus on areas such as leadership development, team building and creating company culture. 

For more details and the 2021 application, link HERE.

And again, you have been warned! It’s Friday the 13th! The last one gave us the pandemic.