Berry on Dairy

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, sucralose, soluble corn fiber and chicory root.

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!

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.

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.

http://www2.idfa.org/forms/meeting/Microsite/2014_Milk_and_Cultured_Dairy_Con,1

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.

http://www2.idfa.org/forms/meeting/Microsite/Ice_Cream_Tech

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.

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.)

http://www.foodinnovation.com/foodinnovation/en-us/Applications/Pages/Dairy.aspx?

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.”

http://www.foodinnovation.com/foodinnovation/enus/Applications/Pages/Dairy.aspx?&utm_source=DonnaBerry&utm_medium=2014_BlogCleanLabel&utm_campaign=DairyCleanLabel

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

http://www.youtube.com/watch?v=PfCSnA2AHDM

Milk Life Dog Walker

http://www.youtube.com/watch?v=iByun7l3spM

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.

In addition to making practically every 2014 food trends list, protein was the topic of an entire day-long track at IFT Wellness14 at the end of March. The week prior, it was also a dominant call out on innovations that debuted at Natural Products Expo West. (Check out some innovations at the end of this blog.)

The month before, MilkPEP launched the Milk Life campaign designed to reinforce how milk’s many nutritional benefits--including high-quality protein--can help power the potential of every day.

With 8 grams of high-quality protein in each 8-ounce glass, milk is a natural source of protein, a nutrient most Americans are trying to increase in their diets because of the benefits associated with intake, which include exercise recovery, healthy aging, muscle building and weight management.

The appeal of milk proteins is so strong that developers of all types of foods and beverages are including isolated and concentrated varieties in product formulations. All types of dairy foods can benefit from a boost of dairy proteins, in particular whey, the most powerful of them all.

To read more about “Innovative ways to formulate with whey” click HERE.

At the same time dairy proteins have been receiving accolades in the media and at industry events around the country, some folks have been trying to undermine dairy proteins’ value. Most recently there was an article published in Cell Metabolism (19, 407-417, March 4, 2014) that included this statement in the summary: “Respondents aged 50 to 65 reporting high-protein intake had a 75% increase in overall mortality and a four-fold increase in cancer death risk during the following 18 years. These associations were either abolished or attenuated if the proteins were plant derived.”
You can view the paper HERE.

Fortunately, a team of protein experts quickly convened and wrote a letter to the editors of Cell Metabolism explaining that the conclusions and analyses of the study were biased and flawed and not supported by the researchers’ own analyses or the greater literature. The experts explained that in their opinion, the peer-review system failed to adequately evaluate this paper. When this happens, the scientific community has the responsibility to provide additional oversight with scholarly evaluation and debate, which is what they tried to do with their letter. Unfortunately, the editors declined to publish the letter, recommending that the authors simply post their comments on the journal website.

The authors declined that approach. Instead, they made their unpublished letter available through social media and would like to spread the word. You can view the letter HERE.

Understanding protein quality

Separately, by any measure, whey proteins have consistently been found to be among the highest quality proteins. According to the Food and Agriculture Organization of United Nations (FAO), high-quality proteins are those that are readily digestible and contain the dietary essential amino acids in quantities that correspond to human requirements.

Until about a year ago, protein quality was quantified by its Protein Digestibility Corrected Amino Acid Score (PDCAAS). Since, a new, advanced method--the Digestible Indispensable Amino Acid Score (DIAAS)--is recommended by FAO for assessing the quality of dietary proteins.

Using the PDCAAS method, values are “truncated” to a maximum score of 1.00, even if scores derived are higher. Because protein quality varies according to origin (animal vs. vegetable), their individual amino acid composition and their level of amino acid bioactivity, it is essential to document the quality of protein ingredients to best formulate nutrient-dense foods.

“Over the next 40 years, three billion people will be added to today’s global population of 6.6 billion. Creating a sustainable diet to meet their nutritive needs is an extraordinary challenge that we won’t be able to meet unless we have accurate information to evaluate a food’s profile and its ability to deliver nutrition,” says Paul Moughan, co-director of the Riddet Institute, Massey University, New Zealand, who chaired the expert panel that recommended to FAO the new method for evaluating protein quality. “The recommendation of the DIAAS method is a dramatic change that will finally provide an accurate measure of the amounts of amino acids absorbed by the body and an individual protein source’s contribution to a human’s amino acid and nitrogen requirements. This will be an important piece of information for decision makers assessing which foods should be part of a sustainable diet for our growing global population.”

Supporting the power of whey proteins, and at the same time recognizing the value of other sources of protein to help feed the booming population, Dr. Craig Sherwin, director of protein technology center at Davisco Foods International Inc., spoke at IFT Wellness14 on the topic of blending proteins. He explained how whey proteins are known for their clean flavor and high solubility, particularly at low pH. To achieve additional goals of thermal stability and improved economics, product developers often look to blends of whey proteins with other protein sources.

Sherwin explained to attendees that data from FAO shows that whole milk powder has a DIAAS score of 1.22, far superior to the DIAAS score of 0.64 for peas and 0.40 for wheat. When compared to the highest refined soy isolate, dairy protein DIAAS scores were 10% to 30% higher. Specialty dairy proteins designed to contain higher levels of functional amino acids such as leucine, a metabolic trigger for muscle protein synthesis, or tryptophan, a sleep aid, also scored well over 100. Precise values for protein quality and digestibility can differ among suppliers based on level of purity since each product has a slightly different amino acid profile.

In his presentation, Sherwin demonstrated how blends of high-quality whey protein with caseins, soy protein or collagen can still deliver theoretical DIAAS scores of 100. This suggests that whey proteins can easily be the foundation of a beverage or snack formula up to even the highest fortification levels. This includes protein-enhanced dairy foods.

Check out these innovations

Beyond Better Foods is growing its Enlightened frozen novelty line with new flavors and forms. Peanut Butter and Toasted Almond join Coffee, Fudge and Orange Cream in the stick bar lineup. Chocolate wafer sandwiches are the new form. The first two varieties are Mint and Vanilla Bean.

These ice cream novelties deliver protein and fiber with less sugar and fewer calories than most other novelties. Each 75-gram stick novelty contains a mere 70 to 80 calories and 8 to 9 grams of protein, depending on variety. The sandwiches contain 100 calories and 7 grams of protein. Skim milk and milk protein isolate are the sources of protein.

All of the novelties are a high source of fiber, which comes primarily from soluble corn fiber. Erythritol and monk fruit extract keep calories and sugar content at appealing levels.
For more information, visit HERE.

Arctic Zero is also expanding its frozen dessert pint line with three new flavors: Coconut, Orange Cream and Sea Salt Caramel. The company has tweaked all of its formulations to offer consumers creamier, smoother protein-packed, low-calorie frozen desserts.

“I have an insatiable appetite for inventing new and unique flavors, and improving upon existing fan favorites to evolve our line of frozen desserts,” says Founder Greg Holtman. “We listen closely to what our loyal customers say about our functional foods and are excited to introduce them to our new pint flavors. We’re also proud to share our newly enhanced formulation with Arctic Zero fans everywhere, so they can enjoy a creamier, smoother texture and richer taste in every pint.”

The new flavors join Chocolate, Chocolate Peanut Butter, Coffee, Cookies & Cream, Mint Chocolate, Strawberry and Vanilla Maple. All of the pints contain a mere 150 calories and a whopping 12 grams of whey protein and 8 grams of fiber. The latter comes from the addition of chicory root and sugar cane fiber. The company touts the fact that the product is made with high-quality whey protein and that it is gluten free and lactose-intolerant friendly. For more information, visit HERE.

The Powerful Yogurt Company is growing, too. At Natural Products Expo West the company unveiled two new product lines: Powerful Yogurt PLUS+ and Powerful Yogurt Protein Bars.

The Powerful Yogurt PLUS+ line of Greek yogurts adds hearty whole grains to the company’s signature high-protein Greek yogurt. Powerful Yogurt PLUS+ has 21 grams of inherent milk protein per 8-ounce serving. It comes in there varieties: Coconut + Quinoa, Tropical Fruit + Oats and Lemon + Chia.

The company is expanding beyond the dairy case with Powerful Yogurt Protein Bars. Developed by an award-winning bar maker, Powerful Yogurt Protein Bars feature 20 grams of protein from a proprietary protein blend of whey protein concentrate, milk protein concentrate and whey protein isolate, along with nonfat dry milk and soy protein isolate. The bars are also a source of probiotics and are low in sugar (4 grams). Varieties are: Chocolate Coconut, Peanut Butter & Jelly and Yogurt Crème.

“We are very excited to be evolving into a company with a strong portfolio of great-tasting, all-natural, high-protein foods that fuel the active lifestyle,” says Founder and CEO Carlos Ramirez. “One year ago we launched Powerful Yogurt with one product line. The success of our high-protein, award-winning Greek yogurt led to the strong growth and innovation that you see today, but this is just the beginning.” For more information, visit HERE.

This last item is also not a dairy product, but worth a mention because it epitomizes the power of protein. Sport Beans Protein Recovery Crisps from Jelly Belly Candy Company delivers a new option for muscle recovery following intense training or competition. These post-performance crisps are formulated with proteins to rebuild muscle, and balanced with carbohydrates to replenish energy stores. They combine two sources of protein—pea on the inside and whey on the outside--in a bite-sized crisp that mimics a malt ball. Each 1.5-ounce bag provides 10 grams of protein. Varieties are Berry Smoothie, Chocolate and Vanilla. For more information, visit HERE.

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This year marks the 10th anniversary of the 100-calorie single-serve snack pack. Kraft Foods popularized the concept in 2004 when it offered sweet and savory snacks in portion-controlled packs.

Dairy foods manufacturers have learned that creating a 100-calorie product line is challenging, as calories can fluctuate by 10 to 20 when you change the characterizing flavor ingredients. For example, Yasso Frozen Greek Yogurt, the pioneers of frozen Greek yogurt, have a number of novelty bars that come in at 100. They also have some as low as 80 and a few that jump to 130.

As the 100-calorie pack trailblazer, Kraft has had the most activity with this concept in the dairy category. There have been some wins and some not so successful launches.

The company still offers 100-calorie single-serve cottage cheese options under the Breakstone’s and Knudsen brands. However, the Cheese Bites line, which debuted in early 2010, barely lasted a year in the marketplace. The single-serve “pasteurized prepared cheese snacks” were sold in bags containing five snack packs. Varieties were Cheddar; Cheddar & Monterey Jack; Mozzarella, Garlic & Herb; and Three Cheese Blend (mozzarella, Parmesan and white Cheddar).

Kraft, as of right now, is not in the yogurt business. I am sure there are regrets for selling the Breyers and Light ‘N Lively brands, as the 100-calorie platform is becoming increasingly popular in the yogurt category, particularly with Greek yogurt. Ironically, Kraft sold those brands in 2004, the same year it entered the 100-calorie pack business.

When it comes to 100 calories in yogurt…Greek is the word. The most recent player to enter this category is Prairie Farms Dairy, who has product hitting store shelves this week.

“Our loyal consumers asked for this product and we’re pleased to deliver a high-quality Greek 100 Yogurt made without the use of artificial sweeteners,” says Rebecca Leinenbach, sales program director. “Our new 100 Calorie Greek Yogurt is a great addition to our popular Greek yogurt line that was introduced last April.”

Prairie Farms 100 Calorie Greek Yogurt comes in five varieties: Blueberry, Cherry, Key Lime, Peach and Strawberry.

The ingredient legend for Blueberry reads: Cultured Pasteurized Skim Milk, Blueberries, Sugar, Fructose, Natural Flavor, Locust Bean Gum, Pectin, Sodium Citrate, Citric Acid, Calcium Chloride, Stevia Extract, Fruit and Vegetable Juice for Color. Contains Five Live Active Cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus and L. casei.

The key nutritionals are: 0 grams fat, <1 gram fiber, 12 grams sugar, 12 grams protein, per 5.3-ounce cup.

All of the 100-calorie Greek yogurts in the marketplace differ ever so slightly in formulation. The brand most touting its naturalness is Chobani.

Check out this ad:

Chobani Simply 100 Greek Yogurt comes in six varieties: Black Cherry, Blueberry, Peach, Pineapple, Strawberry and Vanilla.

The ingredient panel for the Black Cherry variety reads: Nonfat Yogurt (Cultured Pasteurized Nonfat Milk), Live and Active Cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus and L. casei, Chicory Root Fiber, Black Cherries, Water, Cherry Juice Concentrate, Evaporated Cane Juice, Pectin, Natural Flavors, Locust Bean Gum, Monkfruit Extract, Stevia Leaf Extract.

It is the only 100-calorie brand to use chicory root fiber, monkfruit extract and stevia to keep calories low and add fiber. In fact, Chobani is the only 100-calorie Greek yogurt to be enhanced with fiber. The chicory root does that and more. It also enhances and rounds out sweetness. The key nutritionals are: 0 grams fat, 5 grams fiber, 6 grams sugar, 12 grams protein, per 5.3-ounce cup.

The other national brand competing in the 100-calorie Greek yogurt segment is Yoplait. Yoplait Greek 100 comes in 10 varieties: Apple Pie, Black Cherry, Key Lime, Lemon, Mixed Berry, Peach, Strawberry, Strawberry Cheesecake, Tropical and Vanilla.

The ingredient legend for Black Cherry reads: Pasteurized Grade A Nonfat Milk, Fruit Blend (Water, Black Cherries, Tart Cherries, Sugar, Corn Starch, Lemon Juice Concentrate). Contains 2% or less of: Sugar, Corn Starch, Potassium Sorbate added to maintain freshness, Natural Flavor, Yogurt Cultures (L. bulgaricus, S. thermophilus), Sucralose, Acesulfame Potassium, Vitamin A Acetate, Vitamin D3.
The key nutritionals are: 0 grams fat, 0 grams fiber, 9 grams sugar, 10 grams protein, per 5.3-ounce cup.

Dannon is not on board with the 100 calorie concept. The company chose to go lower than 100. It has two 80-calorie Greek yogurt lines, one under its Light & Fit brand and another under Activia.
The Activia Greek Light line has five varieties: Blueberry, Cherry, Peach, Strawberry and Vanilla.

The Light & Fit line includes Banana Cream, Blackberry, Blueberry, Cherry, Cherry Chocolate, Key Lime, Orange Cream, Peach, Pineapple, Plain, Pomegranate Berry, Raspberry, Raspberry Chocolate, Strawberry, Strawberry Banana, Strawberry Cheesecake, Toasted Coconut Vanilla and Vanilla, as well as two seasonal flavors offered through Target stores only. They are Caramel Macchiato and Citrus Blend.

Neither product contains fiber. Both are sweetened with acesulfame potassium and sucralose.

There are a number of private-label options, again, all ever so slightly different. Safeway offers Lucerne Greek 100 Calorie in four varieties: Black Cherry, Blueberry, Strawberry and Vanilla.

The ingredient legend for Blueberry reads: Cultured Pasteurized Grade A Nonfat Milk, Blueberry Base (Water, Blueberries, Fructose, Natural Flavor, Locust Bean Gum, Pectin, Calcium Citrate, Sucralose, Acesulfame Potassium, Lemon Juice Concentrate), Milk Protein Concentrate, Modified Corn Starch, Vitamin A Acetate, Vitamin D3, Live Cultures (L. bulgaricus, S. thermophilus).

The key nutritionals are: 0 grams fat, 0 grams fiber, 10 grams sugar, 11 grams protein, per 6-ounce cup.

Aldi offers Friendly Farms Greek 100 Calories in two varieties: Mixed Berry and Tropical Fruit.

The ingredient legend for Mixed Berry reads: Cultured Pasteurized Grade A Nonfat Milk, Strawberries, Sugar, Blueberries, Raspberry Puree, Corn Starch, Pectin, Natural Flavor, Lemon Juice Concentrate, Sucralose, Acesulfame Potassium. Contains Five Live Active Cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus and L. casei.

The key nutritionals are: 0 grams fat, <1 gram fiber, 9 grams sugar, 12 grams protein, per 5.3-ounce cup.

The Roundy’s version comes in Black Cherry, Peach, Strawberry and Vanilla. The ingredient legend for Black Cherry reads: Cultured Pasteurized Skim Milk, Cherries, Fructose, Cherry Juice Concentrate, Natural Flavor, Pectin, Locust Bean Gum, Sodium Citrate, Citric Acid, Fruit and Vegetable Juice for Color, Calcium Chloride, Stevia Extract. Contains Five Live Active Cultures: S. thermophilus, L. bulgaricus, L. acidophilus, Bifidus and L. casei.

The key nutritionals are: 0 grams fat, <1 gram fiber, 13 grams sugar, 12 grams protein, per 5.3-ounce cup.

The 100-calorie concept has definitely found a place in the dairy case. It will be interesting to see how companies begin to differentiate through the addition and subtraction of ingredients for value-added content claims.

Prairie Farms Dairy made national headlines this Easter week for its new seasonal flavored milk: Jelly Bean. This low-fat milk delicately sweetened with a sugar and monk fruit juice combination is bursting with fruity jellybean flavor. At only 150 calories per 8-ounce serving, it’s the perfect guilt-free sweet treat anyone can enjoy. Jelly Bean is joined by two other limited-edition concepts: Chocolate Marshmallow and Easter Eggnog.

“Consumers are looking for new and exciting flavors of milk,” says Rebecca Leinenbach, sales program director at Prairie Farms. “Our newest flavor creations capture the essence of spring and are sure to become family favorites for years to come.” These products combine real milk with just the right amount of flavoring to create tasty, fun treats that also provide essential nutrients like protein and calcium.

Less than a month ago, a first in the dairy industry rolled out: MilkSplash. Created and marketed by North Carolina-based S&D Beverage Innovations, MilkSplash comes in a variety of great-tasting flavors, fun colors and engaging characters such as Cocoa Loco, Cookies ‘N Cream, Jammin’ Banana, Orange Cream Dream and Sir Strawberry Swirl.

http://www.idfa.org/forms/meeting/Microsite/2014_Milk_and_Cultured_Dairy_Con

The innovative new milk flavorings debuted in select Target stores at the end of March. They are rolling out this week nationally at Walmart and other retailers.

“We created MilkSplash to give kids lots of wonderful options to flavor their milk because research shows nearly seven in 10 kids drink more milk when it’s flavored--and we know that kids need to drink more milk,” says Maya Zuniga, director of product innovation at S&D. “With milk consumption declining for decades, many children miss out on the recommended amount of milk and its essential nutrients, including three that are of most concern: calcium, vitamin D and potassium.

“Moms are also concerned about the amount of sugar in the beverages their children drink according to a recent nationwide survey, so they’ll be pleased to know that MilkSplash is zero calorie,” she adds.

Following in the footsteps of liquid water enhancers and the positive impact they have had on water consumption, MilkSplash milk flavoring is doing the same for kids and milk.

“We’re defining a new category of highly concentrated liquid milk flavorings and offering more choices than kids have ever had before,” says John Buckner, vice president of marketing at S&D, who is overseeing the MilkSplash launch. “Chocolate and strawberry syrups and powders have been among the limited options for adults and kids alike, until now. MilkSplash is launching with five flavors but there are many more in the pipeline, as well as all-natural versions of MilkSplash in development.”

Every small bottle of MilkSplash makes at least 24 servings, requiring just a gentle squeeze and simple stir to turn white milk into a delicious treat kids love that lets them enjoy milk on their own terms. The suggest retail price is $4.50.

“Moms love MilkSplash because it encourages kids to make healthier beverage choices,” says Zuniga. “They also appreciate that it’s not messy like powder or syrup flavorings and can be taken to school in a backpack or lunchbox, or dropped in a bag for a trip to the mall or the park.”

It’s time to shake things up and add variety, delicious flavors and cute characters that will get kids excited about milk and flavoring it their way. The company’s dream is to have kids ask mom: May I have some more milk, please?

For more information about MilkSplash, including how dairy processors can partner with the brand, click HERE, or call 855-MILKPLZ.

It’s been more than a decade since the International Scientific Association for Probiotics and Prebiotics was formed with the intent to raise scientific credibility of the field so that marketers could put these beneficial ingredients to action in the consumer packaged goods industry.

Globally, dairy, and specifically yogurt, lead the way in regards to being enhanced with probiotics. This is because yogurt is a natural fit. It is an innately healthful food made with starter cultures, so it makes sense to add some extra good ones.

What are probiotics? They are live microorganisms, which when administered in adequate amount, confer a health benefit on the host. They positively alter the body’s bacterial composition to encourage overall wellness. Some strains provide specific benefits such as improved intestinal function and increased immune response.

http://www.chr-hansen.com/products/product-areas/dairy-cultures/our-product-offering/nu-trishr.html

To read an article I just wrote for Food Business News entitled “Probiotics and prebiotics: The future is now,” link HERE.

https://www.multivu.com/assets/61206/documents/61206-YogurtInfographic-Final-5-28-original.pdf

(To view a larger version of the infographic to the right, clink on it or link HERE.)

Proceedings from last year’s First Global Summit on the Health Effects of Yogurt have just been published as a supplement to the May 2014 issue of the American Journal of Clinical Nutrition. You can view the contents HERE.

The Summit addressed the growing body of evidence linking yogurt consumption to improved health and identified additional research needed to establish a scientific link between yogurt and potential health benefits.

“Current research on the potential impact of yogurt on health is encouraging and we look forward to learning more about the unique contribution that yogurt offers to individuals and overall public health,” said Sharon Donovan, PhD, RD, past president of the American Society for Nutrition and professor of nutrition at the University of Illinois, at the Summit. “Our goal in this initiative is to document what we know and what we do not know to guide future research efforts.” For more information, link HERE.

Donovan writes in the proceedings that yogurt has been part of the human diet for thousands of years, and during that time a number of health benefits have been associated with its consumption. She explains that when assessing a complex food matrix such as yogurt, which is typically a living system, it is important to not just look at specific nutrients, rather how the food influences the whole diet.

The role of probiotics is an important consideration.

One of the papers in the proceedings was written by Lorenzo Morelli, professor and chair of Food Microbiology and Biotechnology at the Istituto di Microbiologia, Università Cattolica del Sacro Cuore, Piacenza, Italy. Entitled “Yogurt, living cultures and gut health,” Morelli explains that bacteria used to ferment milk to obtain yogurt belong to a thermophilic, bile-sensitive species of lactic acid bacteria, which are not ideally suited for survival into the human gut. However, assessing the viability of these bacteria through the digestive tract may be relevant to evaluate their potential to deliver some beneficial effects for the well-being of the consumer. The well-known reduction in the symptoms caused by lactose maldigestion is not the only benefit provided by yogurt starter cultures. He reviews additional effects, emphasizing data that suggests strain-dependent effects.

Other papers in the proceedings include:

Dairy products in global public health (Andrew Prentice)
How sound is the science behind the dietary recommendations for dairy? (Connie Weaver)
Nutrient density: principles and evaluation tools (Adam Drewnowski and Victor Fulgoni III)
Yogurt and weight management (Paul Jacques and Huifen Wang)
Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies (Arne Astrup)
Yogurt consumption and impact on health: focus on children and cardiometabolic risk (André Marette and Eliane Picard-Deland)
Lactose digestion from yogurt: mechanism and relevance (Dennis Savaiano)
Dairy products, yogurts and bone health (René Rizzoli)
Yogurt: role in healthy and active aging (Naglaa Hani El-Abbadi, Maria Carlota Dao and Simin Nikbin Meydani)
The future of yogurt: scientific and regulatory needs (Bruce German)

An interesting and very positive consumer piece on yogurt was published is January on the website Vkool.com. Entitled “Yogurt and the human health: surprising benefits of yogurt that everyone should not overlook,” the article addresses the nutritional benefits of eating yogurt, including the health and wellness benefits of probiotics, such as aiding in digestion and irritable bowel syndromes, abdominal pain and diarrhea. Additionally, the article discusses immune system promotion, cholesterol level reduction and yeast infection prevention. You can view the article HERE.

And here are some recent global innovations touting the inclusion of probiotics.

U.S. consumers looking for new ways to get their daily dose of immunity-building probiotics can turn to recent innovations from leading kefir manufacturer Lifeway Foods Inc. The company has developed three new varieties of its dairy-based kefir smoothie that deliver a trio of fresh choices for drinking to your health. The new veggie, oat-enriched and stevia-sweetened kefir lines are rolling out right now.

Lifeway Veggie Kefir is a savory alternative to fruit-flavored kefirs that lets you drink your probiotics and your veggies at the same time. This new blend of vegetables juices and kefir delivers one full serving of vegetables as well as the full nutritional kick of kefir in every 8-ounce glass. It comes in Beet, Cucumber and Tomato varieties, each bursting with garden-fresh flavor and with no added salt or sugar. It is sold in 8-ounce individual bottles and four-packs.

Lifeway Kefir with Oats is a fiber bonanza featuring 1.5 grams of soluble oat powder that packs the nutritional punch of oatmeal without the cooking. With a smooth texture and a hint of oat flavor plus 11 grams of complete protein, this “oat kefir” comes in Apple Cinnamon, Blueberry Maple and Vanilla Plum flavors for an on-the-go breakfast or a great midday pick-me-up. It comes in 8-ounce individual bottles and four-packs.

Lifeway Perfect 12 Kefir is sweetened with stevia. It is suited for diabetics or those watching their sugar intake. With 12 probiotic cultures and 12 grams of carbs, the line features all-natural sweetening with no-calorie stevia leaf extract and no added sugar, according to the company. An 8-ounce serving contains 110 calories. The kefir comes in 32-ounce multi-serving bottles in four flavors inspired by dessert favorites: Apple Pear Cobbler, Key Lime Pie, Orange Cream and Triple Berry Tart.

“As the popularity of probiotics and kefir continues to climb, there’s room in the market for new permutations that provide variety as well as appeal to consumers with different nutritional needs and priorities,” says Julie Smolyansky, president and CEO of Lifeway Foods. “These three new lines deliver imaginative new formulations and flavors that offer innovative solutions for healthy meals and snacking.”

The company just announced it will launch its largest national print advertising campaign in the company’s 28-year history on May 5 with full-page ads focusing on the theme #MotherCulture, which is a play on words invoking both the company’s cultured dairy products and the maternal nurturing of healthy children and society through food, attention and love.

Images in the initial ad feature Smolyansky exposing a pregnant belly as well as snapshots of her two young daughters, including one sipping the company’s organic ProBugs kefir product from a colorful no-spill pouch. (By the way, Lifeway was the first U.S. yogurt manufacturer to use the pouch.) May and June ad placements will include American Baby, Health, InStyle, People and Shape. The ads invite readers to share their parenting stories, photos, recipes and other contributions expressing what the term MotherCulture means to them at the hashtag #MotherCulture, with the goal of creating an interactive dialogue about the parenting experience.

“This campaign was inspired by the fact that everything starts with a mother. That includes kefir, which is made from milk fermented with kefir ‘mother’ cultures,” says Smolyansky. “As a mother of two myself, I’m interested in feeding my children nutritious foods, creating a healthy environment for them to grow up in, and empowering other mothers and fathers to do the same. With #MotherCulture, we can share our experiences to collectively build a healthier and more empowered community.”

The ads support Smolyansky’s other efforts to empower women around the world. The youngest female CEO of a publicly held company when she took over her father’s kefir business in 2002 at the age of 27, Smolyansky is currently a member of the United Nations Foundation’s Global Entrepreneurs Council, a maternal health advocate with Christy Turlington Burns’ Every Mother Counts organization, and an advisor to the 1,000 Days advocacy group dedicated to promoting better nutrition during the critical 1,000 days from pregnancy to age 2. She is also the founder of Test400k, a nonprofit organization dedicated to ending the backlog of 400,000 untested rape kits in the U.S. as well as ending violence against women both domestically and globally. Congratulations Julie. It is an honor to be your friend.

In South Korea, Purmil offers Premium Bifidus Apple Flavour Drinking Yogurt. It is made with recombined milk and 7% apple juice. To encourage growth of the added Bifidus bacteria, it is enhanced with the prebiotic fructooligosaccharide. To keep calories low, it is sweetened with sucralose. The product comes in 300-milliliter bottles. A 100-milliliter serving contains a mere 65 calories.

In Japan, the private-label Châteraisé brand offers BB12 Probiotics Yogurt, a low-calorie, low-sugar and fat-free product. The unflavored yogurt comes in 80-gram containers and contains a mere 30 calories and 3 grams of fat. Erythritol and sucralose keep calories down.

In Canada, the Loblaw’s supermarket chain sells private-label President’s Choice Probiotic Greek Yogurt. The product comes in 500-gram multi-serve containers in three flavors: Mango, Strawberry and Vanilla. There are also three combination packs, containing eight 100-gram cups. The combos are: Black Cherry and Strawberry, Blueberry and Raspberry and Strawberry and Vanilla. Labels tout the fact that a 100-gram serving provides one billion colony-forming units of the probiotic cultures Lactobacillus acidophilus and Bifidobacterium lactis, which contribute to healthy gut flora.

In Peru, Misky Food offers five varieties—Guanabana, Mango, Passionfruit, Peach and Strawberry—of drinkable yogurt. Sweetened with stevia, product labels tout that the drink contains beneficial bacteria to help regulate intestinal flora and fortify the immune system.

Back in the States, Origin Food Group is rolling out Vida, a line of probiotic drinkable yogurts enhanced with functional ingredients. There are three formulations, all of which are a good source of fiber and high in calcium. A serving also contains 200 million live and active cultures.

Awaken is positioned as a breakfast drink. It contains real bananas and strawberries and is fortified with essential vitamins.

Invigor contains plant-based, heart-healthy phytosterols. It is flavored with mango and guanabana.

Rejuvenate is made with acai, blueberries and pomegranate. It is enhanced with CoQ10 and vitamin E, both of which are associated with producing energy for cell growth.

Vida comes in multi-serve 32-ounce plastic bottles.

At the beginning of the year, Cacique rolled out a namesake yogurt smoothie line in eight varieties. There are five fruit-only varieties and three that are blended with cereal (wheat bran). They are: Guava, Mango, Pecan with Cereal, Pina Colada, Prune with Cereal, Strawberry, Strawberry-Banana and Strawberry-Banana with Cereal. The pecan variety contains real dry-roasted pecans. Each single-serve 7-ounce bottle contains 8 grams of protein and 120 to 150 calories, depending on variety. Calories are kept low through the use of a blend of sugar and sucralose. Product labels tout the fact that they are made with “real fruit” and “real California milk.” Labels also claim the inclusion of live and active cultures that help support digestive health. A logo states: Probiotics at work.

It’s time to put probiotics to work in your dairy foods.

Experimental Biology (EB) 2014 took place this week in San Diego. Scientists and researchers in the fields of anatomy, biochemistry, nutrition, pathology, pharmacology and physiology convened for this annual meeting where dairy had a large presence. Most notably, the American Society for Nutrition hosted its Second Global Summit on the Health Effects of Yogurt on the last day of EB, which was April 30.

The event was hosted by The Yogurt in Nutrition Initiative for a Balanced Diet (YINI) with the American Society for Nutrition (ASN), Danone Institute International and International Osteoporosis Foundation (IOF). Building on last year’s conversations, scientists discussed a variety of issues, from looking at new research about the association between yogurt consumption and Type 2 diabetes to analyzing how yogurt can help play a role in improving dairy consumption in young adults.

Sharon Donovan, Ph.D., former president of ASN and co-chair of YINI, helped guide the summit proceedings. “This work is crucial,” she said, “especially in light of the global shortfall of dairy consumption. From China to Brazil to the United States, the majority of people simply aren’t eating enough dairy to meet their countries’ daily recommendations.

“Although eating practices and lifestyles differ throughout the world, dietary guidance for dairy food consumption is surprisingly consistent. However, when it comes to that same dairy recommendation, some countries are doing better than others,” Donovan noted.
For example, in France, 97% of the population is meeting the recommendation for daily dairy intake, while in the U.S., that number is at only 52%. Other countries that are doing better than the U.S. in meeting their government’s daily dairy consumptions include Italy (70%) and Spain (62%), while China and Brazil are lower than the U.S., at 16% and 41% respectively.

The Federal University of Sao Paulo’s Mauro Fisberg, M.D., Ph.D. concurred with Donovan. “Consuming enough dairy is an important part of a healthful diet,” he noted. “Most yogurts help provide the calcium, potassium and vitamin D lacking in so many diets. Not getting these necessary nutrients may lead to suboptimal nutritional status and possible longer-term health risks, especially for children and adolescents as they develop.”

Adding yogurt to the daily diet would help close the gap between recommendations and actual dairy consumption. For instance, adding a single 8-ounce serving of fat-free or low-fat yogurt would help increase the average U.S. daily dairy consumption to 84% of the recommended three servings per day.

A new study presented as the Summit shows that only 14% of adults and 20% of children in the U.S. consume at least three servings of dairy a day, which is the amount recommended in the current Dietary Guidelines for Americans. Nutritionist and best-selling author Ellie Krieger was on hand to offer up easy solutions to help people reach the recommended dairy goal.

“While most people consider yogurt a healthy snack, they don’t know the many ways that yogurt can be incorporated into recipes to make meals more nutritious,” Krieger said. “Given the right tools and knowledge, anyone can attain a healthy balance with their lifestyle practices and reach dietary goals.” Krieger previewed foods from her latest book Weeknight Wonders, a collection of healthy, delicious recipes using simple ingredients such as yogurt.

Other key research presented at the summit included:
Consumption and healthy behavior. Mauro Fisberg, M.D., Ph.D., Federal University of Sao Paulo, Brazil, examined the history of yogurt and consumption, noting that one of the most important modifications of yogurt in modern times is the global spread of ready-to-eat products for children and yogurt with probiotics. He noted differences in yogurt consumption around the world: traditional European countries, Asian and Russian sphere influence regions have higher consumptions while regions with high lactose-intolerance levels have low intake of dairy products, leading to very low calcium intake.

Fisberg also reported that because of the increased acknowledgement of yogurt as an essential food in some developing countries, there is a growing tendency towards consumption. Yogurt is seen as an important source of calcium and protein and not only as a snack or a dessert. The live cultures in yogurt improve lactose digestion of the product in individuals who have difficulty digesting lactose.

Type 2 diabetes. Nita Forouhi, Ph.D., University of Cambridge School of Clinical Medicine, U.K., reported that researchers in the U.K.-based EPIC Norfolk study analyzed the relationship between higher consumption of low-fat fermented dairy products and diabetes over 11 years, compared with non-consumption. Low-fat fermented dairy products largely (87%) consisted of yogurt, but also included unripened cheese, such as fromage frais and low-fat cottage cheese, in a middle-aged population in the U.K.

Yogurt consumption and weight management. Angelo Tremblay, Ph.D., Department of Kinesiology, Laval University, Canada, presented findings regarding the impact of yogurt on appetite control and energy balance and body composition. In a study of nutrition in adult women in the U.S., the authors (Gugger, C.K., et. al.) performed a two-year analysis of the relationship between regular consumption of yogurt and BMI. Another (Miguel A. Martinez-Gonzalez, et. al.) reported on a longitudinal study from Spain that examined the association between frequent yogurt consumption (at least one serving a day) and the onset of overweight and/or obesity.

Yogurt and cardiovascular disease risk in children and adolescents. Luis Moreno, Ph.D., professor of Public Health, University of Zaragoza, Spain, reported on research that measured cardiovascular disease risk factors in 511 adolescents from nine European countries (Greece, Germany, Belgium, France, Hungary, Italy, Sweden, Austria and Spain) who participated in the cross-sectional HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) study.

The importance of milk proteins in elderly health status. Robert R. Wolfe, Ph.D., University of Arkansas for Medical Sciences, Little Rock, Arkansas, focused on the importance of plentiful protein for the elderly in maintaining muscle mass, and in benefiting cardiovascular and bone health.

If you missed last week’s blog on probiotics, which included information on the proceedings from last year’s First Global Summit on the Health Effects of Yogurt, link HERE.

For more information, visit on The Yogurt in Nutrition Initiative, link HERE.

Photo source: PB Creative

The past few weeks wreaked havoc on my sensitive digestive system. Thankfully I understand the benefits of synbiotic dairy foods and was able to self-medicate and make my tummy all better.

This is definitely TMI, but for starters, I tasted a total of 18 student-developed innovations over a 10-day period as a judge with two different collegiate new product competitions. Then I had a few business dinners out at edgy restaurants where the chefs don’t always reveal their secret ingredients…but are willing to accommodate allergies. My intolerances, which include cruciferous vegetables and pulses, most notably dried beans and peas, are not “allergies” and often impossible to avoid. (Every culinary specialist wants to work kale into a recipe. To my GI, kale is the enemy.)

But here’s what really got my bowels in an uproar. On Wednesday afternoon, while having a celebratory lunch with some friends (yes, I turned 29 again!), the waitress asked if we had any food allergies. I replied no, but mentioned a preference to avoid my intolerances. The waitress replied: Are you sure it’s those foods? I suggest you cut out dairy—the lactose--and all your symptoms will go away!

Who knew the college student waiting tables at the trendy small plates wine bar in Lincoln Park was a medical student…and a misinformed one at that! I explained to her my body loves lactose and that lactose intolerance is often used as a scapegoat by the medical community in place of proper testing and diagnosis.

That brings me to opportunities with dairy foods to address digestive health. In a few weeks, the International Food Information Council (IFIC) Foundation will release results from its 2014 Food & Health Survey. All indications suggest that digestive health will remain a key health and wellness concern.

According to last year’s survey, both probiotics and prebiotics were most associated with maintenance of a healthy digestive health. This association is expected to be greater in 2014. The good news: dairy foods are well poised to be the preferred delivery vehicle of these beneficial digestive health ingredients.

Simply, probiotics are live microorganisms, which when administered in adequate amount, confer a health benefit on the host. They positively alter the body’s bacterial composition to encourage overall wellness. Some strains provide specific benefits such as improved intestinal function and increased immune response. Prebiotics are food for probiotics and are selectively fermented by these beneficial bacteria. When the two are found together, they work in synergy, with the process described as synbiotic.

I recently wrote an article entitled “Probiotics and prebiotics: The future is now” for Food Business News. You can access it HERE.

In particular, there’s a great deal of opportunity for inclusion of prebiotic fibers in dairy foods. Not only do they add dietary fiber, a nutrient of concern according to the 2010 Dietary Guidelines, and function as a prebiotic, they can also assist with sugar reduction and weight management.

For example, Organic Valley, La Farge, WI, uses unrefined organic pure cane sugar to sweeten its aseptic organic low-fat vanilla-flavored milk. To keep calories at 150 per 8-ounce serving, the company includes 2 grams of inulin fiber to assist with sweetness. The product does not flag fiber content nor use inulin in its chocolate-flavored version. The fiber in the vanilla variant is an added bonus.

There’s been a lot of regulatory talk about fiber. FDA currently plans to define fiber. An article published April 12 in Nutrition Journal makes the case for a definition that includes both fiber found intrinsically in food and also added to food. The latter is often referred to as novel fiber food ingredients.

According to the paper’s author, Julie Miller Jones, professor emeritus, foods and nutrition, St. Catherine University, St. Paul, MN, “Since the intake of dietary fiber is significantly below recommended levels throughout the world, the recognition that ‘all fibers fit’ is an important strategy in bridging the fiber gap by enfranchising and encouraging greater intake of foods with inherent and added dietary fiber. Fortifying foods with added dietary fiber makes it easier to increase intakes while maintaining calories at recommended levels.”

To read a comprehensive summary of this paper written by my colleague Jeff Gelski at Sosland Publishing, link HERE.

He also wrote another excellent piece on the potential changing regulations on added fiber. It can be accessed HERE.

In addition to the opportunities with adding probiotics and prebiotics to dairy foods to address consumer desire for improving digestive health, another HUGE opportunity is to make your product lactose free. This can be accomplished through physical or enzymatic treatment of the milk.

“The Expanding World of Lactose-Free Dairy Products” will be addressed in two weeks at IDFA’s Milk and Cultured Dairy Conference in Indianapolis. There’s still time to make plans to attend this event to be among the first to hear about an exciting new generation of lactose-free products and how they’re made. Traditionally confined to milk and ice cream, the world of “lactose-free” products is quickly expanding to include cottage cheese, yogurt, Greek yogurt, kefir and other fermented and non-fermented creations. Better yet, new inroads are being made in using enzymatic reduction of lactose to increase sweetness in fluid milk, flavored milk and fermented milk products, allowing a reduction in added sugar.

Combining these technologies with prebiotic fibers, with or without probiotic cultures, is a HUGE opportunity for dairy foods manufacturers to address consumers’ desire for improved digestive health. After all, digestive health is positioned to become the largest segment of the functional foods market worldwide.

You can read more about dairy foods and digestive health movement HERE.

Here’s a noteworthy innovation from Arla Foods in the United Kingdom. Wing-Co Light Chocolate Flavoured Milk Drink is targeted to men. The chocolate milk drink claims to “shoot down hunger fast” thanks to an additional 40% protein in its composition, which comes through the creative use of filtered milk and whey protein. The addition of chicory inulin also helps. The beverage comes in 500-gram plastic bottles, with a 100-gram serving containing 50 calories, 0.6 grams fat, 5.2 grams protein, 3 grams fiber and 4.6 grams sugar. The formulation includes lactase enzyme, which assists with sweetness management…and a lower lactose positioning.

The number of Americans who consider healthfulness when purchasing foods and beverages has shown a significant uptick in the past two years according to findings from the International Food Information Council (IFIC) Foundation’s 2014 Food and Health Survey, which was presented for the first time to media on Thursday, May 15, during an invite-only webcast. While taste and price consistently have been the top-two factors impacting consumers’ food and beverage purchases (90% and 73%, respectively), healthfulness in 2014 almost entirely closed the gap with price, rising from 61% of consumers in 2012 to 71% this year, a 10 percentage-point increase.

Healthfulness means different things to different people. To some, it is the naturalness of the food, including the absence of artificial ingredients. For others, it is products made with easy-to-understand ingredients.

Reading Labels
According to the IFIC study, between 2013 and 2014, there were decreases—some of them substantial—in the categories of information consumers say they look for on the label of a food or beverage. “Expiration date still leads the list at 66%, returning to traditional levels after a spike last year to 82%. The percentage of consumers who check the Nutrition Facts panel was relatively unchanged this year at 65%, along with the ingredients list at 52% and calorie/nutrition information at 42%.

Significant decreases in label-reading behavior were found with serving sizes and amount per container (44% in 2014 vs. 55% in 2013), brand name (35% in 2014 vs. 53% in 2013), cooking instructions (32% vs. 45%), and statements about nutrition benefits (30% vs. 43%).
The study also showed more than a third of consumers report regularly buying food that is labeled as “natural” (37%) or “local” (35%), with 32% who regularly buy products advertised as “organic.”

Interestingly, while a solid majority of Americans remain confident in the safety of the U.S. food supply, there nevertheless has been a steady erosion since 2012. This year, 66% of consumers are at least somewhat confident in the food supply, while 30% are not too confident or not at all confident. In 2012, the former figure stood at 78%, while the latter stood at 18%, an overall negative swing of 24 points in three years.

The category of food safety also includes additives. According to the IFIC survey, 23% of consumers consider the chemicals in food or packaging when evaluating the safety of a food. Eight percent consider unfamiliar ingredients when evaluating a food’s safety.

The 2014 Food and Health Survey was fielded by Greenwald & Associates of Washington, D.C., between March 26 and April 7, 2014. It involved 1,005 Americans aged 18 to 80. Results were weighted to match the U.S. Census based on age, education, gender, race/ethnicity and region to be nationally reflective.

The GMO ConnectionThe IFIC survey did not address genetically modified organisms; however, I would not be surprised if it is included in next year’s study, probably under food safety. After all, GMOs, which are plants or animals created through the use of technologies that merge molecules of DNA from the genes of other plant or animal species to create new life forms that previously did not exist in nature nor could be created through traditional crossbreeding techniques, are a growing area of concern among consumers.

Not surprisingly, new products made with non-GMO ingredients are on the rise. Specifically in the U.S., Innova Market Insights reported a 42% year-over-year increase of products launched containing non-GMO ingredients in 2012. Furthermore, HealthFocus International found that 31% of U.S. shoppers surveyed say non-GMO is extremely or very important to them on labels, which was up from 18% a decade ago.

Link HERE for a recent article about the use of GMOs on dairy farms. The author does a fine job of describing the science behind the controversy.

The fact is that there is a growing segment of the population that is demanding non-GMO foods. According to Packaged Facts’ October 2013 report entitled “Non-GMO Foods: Global Market Perspective,” global sales of non-GMO food and beverages are projected to reach $550 billion in 2014, or nearly 11% of the global market. “However, this market exists largely under the rubric of organic products, and the question remains whether non-GMO will simply bolster the case for organics, or truly mark a fork in the road for the food industry,” says David Sprinkle, research director.

Packaged Facts estimated a compound annual growth rate of 28% in the number of non-GMO foods and beverages introduced globally between 2009 and 2013. The number of product launches doubled between 2009 and 2010. Launches remained stable during the following two years but experienced a surge of about 25% in 2013. “The key areas of opportunity are currently to be found in Europe, where consumers are seemingly opposed to all things GMO, and in the U.S., which is the main producer of GMO crops,” says Sprinkle.

According to the Packaged Facts report, the key food categories for non-GMO product introductions globally are dairy; condiments and ingredients; meals, entrees and side dishes; and salty snacks. Amazingly, the dairy case accounted for 19% of non-GMO new product introductions globally.

The good news for dairy foods formulators is that ingredient suppliers are broadening their portfolio of non-GMO ingredients, from starches and flours to sweeteners and nutrition ingredients. This handy checklist from Ingredion includes questions you should be asking your suppliers.

Here are some recently introduced either non-GMO or clean-label cultured dairy foods innovations:

Epicurean Dairy in the United Kingdom offers The Collective Great Dairy brand of chilled pouch yogurts designed for children. The 100-gram pouches of yogurt are described by the company as having “no added nasties.” This includes artificial colors and flavors, preservatives, GMO ingredients and gluten. Flavors are: Black Currant & Apple, Blueberry, Peach & Apricot, Heilala Vanilla, Honeycomb, Nommy Banana, Sassy Strawberry and Sunkissed Tropical.

The company also markets a hand-crafted, limited-edition cup yogurt line. For summer 2014, Raspberry & Amaretto debuted on May 1. Blueberry & Acai ended in April. The yogurts come in 500-gram pots. For more information, link HERE.

In Germany, MyMuesli Müslidrink is a lactose-free, organic drinking yogurt with Bircher muesli. It comes in three varieties: Apple & Banana, Blueberry and Original. The company touts that the product is free of artificial colors and flavors, as well as GMOs and preservatives. For more information, link HERE.

Also from Germany, DMK offers seasonal flavored buttermilk beverages. Milram Lime & Raw Sugar Butter Milch Drink is debuting for the summer. This past winter, Cranberry with Vitamin C was available for a limited time. The clean-label beverage comes in 500-gram cartons. For more information, link HERE.

Innolact in Spain offers innovative cream cheese spreads. Marketed under the new premium Quescrem Sabores Espanoles brand, the Queso-Crème Con line comes in three ethnic flavors: Algas (seaweed), Chorizo and Aceitunas (olives). For more information, link HERE.

To learn more about Ingredion’s portfolio of non-GMO ingredients, contact Ingredion at 866-961-6285 or visit HERE.

The past two months have been a whirlwind of food-related trade shows and gelato and ice cream contests. Here are some highlights.
If you are interested in the top-five food trends (one of them being gelato) from the annual National Restaurant Association (NRA) Restaurant, Hotel-Motel Show that took place this past week in Chicago, link HERE to an article I wrote for Food Business News.

What really stood out at this year’s NRA was how gelato dominated the frozen dairy dessert category, much like frozen yogurt had in past years. Nearly two dozen gelato companies, either those who sell mix for onsite freezing or finished product ready for serving, sampled innovations.

Two of them made a winning impression on me. Al Gelato Inc., one of the original gelatorias in Chicagoland and long known for making gelato truffles, which are balls of gelato that are coated and rolled in a topping, debuted Gelato Truffle on a Stick. This packaged retail product comes in three varieties: Caramel & Toffee, Chocolate and Praline Pecan and Vanilla & Caramel. Each 5-ounce truffle contains 420 to 430 calories and 26 to 28 grams of fat. They are absolute heaven!

PreGel America showcased the most innovations in gelato, including parfaits, dessert beverages and…the Panini Gelato. This novel concept is basically gelato neatly spooned onto an opened golden sweet bun and layered with a savory or sweet topping. The bun is then pressed together, much like a Panini sandwich. The company supplies the easy-to-use gelato Panini press that allows for customized, assembled on the spot, original frozen desserts. The end result is warm on the outside and cold on the inside.

Some of the more popular combinations are almond gelato with pureed fig, coffee gelato with coffee and nut crunch, salted caramel gelato with caramel sauce and custard gelato with lemon cookie crumbles. Pictured here is pistachio and almond gelato with cherry pieces.

Not from NRA but still foodservice related in this incredible sundae that the chefs at US Foods dished out at a media sampling event at the end of March. The sundae starts with the company’s new Chef’s Line Salted Caramel Ice Cream with Sea Salt and is topped with its new Patuxent Farms Bourbon Flavored Bacon Topping for the ultimate chill in sweet and savory.

I wrote an entire review of the event for Food Business News. If you are interested in reading about US Foods’ more than 30 new products for this summer, click HERE.

Right before NRA opened its doors in Chicago, Hudsonville Ice Cream, from across Lake Michigan in Holland, MI, was wrapping up its contest with Chicagoans to name its upcoming limited-edition flavor to honor the Windy City’s football team. The company teamed up with the Chicago Bears to launch a recipe of chocolate ice cream with fudge pieces and a peanut butter ripple and asked Bears’ fans to vote online for one of three names: Chocolate Monster, Da Ice Cream and Bear Traxx.

Bear Traxx won! One random voter of the flavor also came out a big winner, as he/she will receive a year’s supply of free ice cream.
Bear Traxx will roll out just in time for tailgating at Soldier Field as part of Hudsonville’s quarterly rotation of seasonally inspired ice creams that capture the best flavors that the Midwest has to offer. “We are truly excited and honored to partner with the Bears organization. The Bears work hard and bring Chicagoans together; their milestones have caused celebration since 1920. At Hudsonville we feel we have many of those same qualities,” says CJ Ellens of Hudsonville Ice Cream. “The artisans at Hudsonville started making ice cream back in 1926 and we work hard every day to make the best ice cream we can. Ice cream brings people together and helps us celebrate.”

Photo source: The Ice Cream Informant Some other innovative ice cream winners were announced in April at IDFA’s Ice Cream Technology Conference. The Most Innovative Ice Cream Flavor in the marketplace went to Publix Super Markets for Southern Banana Pudding. The Most Innovative Prototype Flavor went to SensoryEffects for Lemon Poppy Pound Cake. Wells Enterprises Inc., the maker of Blue Bunny ice cream, won the most innovative novelty with Greek Strawberry with Granola, a Greek frozen yogurt bar with a strawberry swirl and granola coating.

The grandest contest of all—the Gelato World Tour--took place Mother’s Day weekend in Austin, TX. Of the 16 North American competitors who were finalists in the Gelato World Tour, only three will advance to the World Champion Finals in Rimini, Italy, on September 5 to 7. The winning flavors were chosen by a (secret) panel of expert judges who work as chefs, educators and food journalists from around the country. But of equal weight were the people’s choices (50% professional jury and 50% visitors who voted). Thousands of visitors joined the competition, tasted the flavors and selected their favorite. When those scores were combined, the following artisans were selected to represent North America in the world championships:

Salted Pecan with Montmorency Tart Cherries & Tahitian Vanilla by James Coleridge & Salvatore Boccarossa of Bella Gelateria, Vancouver, Canada

Profumi di Sicilia by Stefano Versace & Francisco Blanco of Versace Gelateria Italiana & Gourmet, Doral, FL (pictured above)

Nuts by Matthew Lee of TEO, Austin, TX (pictured)

A “Peers Award,” voted on by competing artisans, was given to:
Goat Cheese Cashew Caramel by Jessica Oloroso of Black Dog Gelato, Chicago (pictured)

The professional jury presented two technical awards. They went to:
Raspberry Beet by Baron W. Von Gottsacker of Bent Spoon Gelato, Sheboygan, WI (pictured)

La Grande Bellezza–The Great Beauty (Avocado Basil) by Silvia Bertolazzi of Carpe Diem! Gelato-Expresso Bar, Lafayette, LA

The other finalists and their concepts were:

Bananas Foster by Elizabeth McCleary of Devine Gelateria & Café, Sacramento, CA

Carmastachio by Stephen Hovis of Nucci’s Gelato, Franklin, TN

Chocolate Orange Liqueur by Peter Miller of Tazzina di Gelato, Tucson, AZ

Chocolate Stout Beer with Carmel Crunch by Kimberly Zanni of Gelato Di Babbo, Lititz, PA

Fior di Bronte ¬ pure Sicilian Pistachio by Josh Collier of Café Dolce Gelato, Houston, TX

Maple Brown Butter Pecan by Carmen Angelo Ricciardi of Carmen’s Gelato, Anchorage, AK

Rich Chocolate, Dark Rum & Wild Cherry by Tammy Giuliani of Stella Luna Gelato Café, Ontario, Canada

Texan Kulfi by Jasmine Chida of Sweet Cup Artisan Gelato & Espresso, Houston, TX

Toasted Marshmallow Graham Cracker: That’s a Smoré by Jon Snyder of Il Laboratorio Del Gelato, New York, NY

Turtle by Mary Stanley of The Turtle Gelateria, Brownwood, TX

The event, attended by thousands of visitors and gelato enthusiasts, was organized by Carpigiani Gelato University, the most prestigious Gelato School in the world, which has 13 schools on five continents. For more information, visit HERE.

And lastly, for your reading pleasure, check out this article from The Huffington Post on “5 Crazy Ice Cream Flavors Around the World.” Click HERE. (Thanks Bob for sending this!)

Click HERE to view a slideshow of the flavors.

Enjoy this summer kick-off holiday weekend with…none other than…your favorite ice cream!
(And thank you SensoryEffects for sponsoring today's 100th Daily Dose of Dairy blog!)

Chobani showed culinary professionals at the recent National Restaurant Association (NRA) Restaurant, Hotel-Motel Show that its original namesake product can be so much more than “a cup of Greek yogurt.” The concepts Chobani presented are inspiration for all types of packaged, ready-to-eat meals and desserts…some of which I am sure Chobani is working on as I write this.

Chobani’s menu included:

Farfalle pasta tossed with a sauce made of nonfat plain yogurt, basil pesto and sundried tomatoes.
Chopped lettuce with candied pecans, Fuji apples and crumbled goat cheese, all tossed with a strawberry balsamic dressing made with nonfat strawberry Greek yogurt.
Nonfat vanilla Greek yogurt blended with dulce de leche and layered with banana slices, dark chocolate-covered pretzels and candied pecans.
Sweet potato chips served with a whole milk plain Greek yogurt dip flavored with roasted shallots and chives.

I have long encouraged dairy processors to do more with their base ingredients. Turn them into dressings. (Think refrigerated buttermilk ranch packaged in a single-serve milk bottle). Make them into pasta sauces. (Think refrigerated Alfredo and similar sauces intended for tossing with hot and cold pasta, as well as vegetables.)

What about dairy desserts? In almost all developed countries other than the U.S., refrigerated dairy desserts are a booming business that continues to grow in both the pre-packaged refrigerated case and at the bakery/confection counter of mainstream supermarkets.

In the States, pre-packaged products have limited shelf space and fresh products are limited to the bakery/confection counter of finer, specialty food retailers. There is so much opportunity for growth here, especially as the millennial consumer seeks out impulse, indulgent products made locally with premium ingredients.
Here are some impressive innovative concepts to ponder. Many rely on the addition of dairy proteins for extra nutrition and natural stabilization.

Wild Oats Marketing LLC is one of the first packaged ready-meal manufacturers in the U.S. to take Greek yogurt to the next level…the level beyond the berries and granola parfait. Currently making their debut through the Fresh & Easy Neighborhood Market, a chain of grocery stores in the western U.S., new Wild Oats Marketplace Originals Parfaits are tagged as a super food and merchandized alongside prepared sandwiches and salads. The parfaits come in unique fruit, grain and yogurt combinations.

Varieties include Cinnamon Berry Quinoa & Vanilla Greek Yogurt, which is vanilla Greek yogurt layered with blueberries, cranberries, walnuts and a drizzle of honey. A 7-ounce square-shaped clear container with peel-off film lid provides 310 calories, 9 grams of fat and 12 grams of protein. The Cranberry Coconut Quinoa & Vanilla Greek Yogurt variety contains 310 calories, 13 grams of fat and 15 grams of protein.

There are also larger 8.5-ounce “Fusion” varieties. The line includes Berry Almond Chia and Honey Greek Yogurt, which is made with fresh berries, a honey drizzle and lemon zest. The single-serve parfait contains 340 calories, 9 grams of fat and 20 grams of protein.

The 7-ounce varieties sell for $3.49 while the 8.5-ounce ones go for a dollar more.

Nasco Gourmet Foods shows us that yogurt is not just for breakfast anymore. Yogüri Yogurt Dips are a blend of Greek-style yogurt with trendy herbs and spices. The product line is positioned as a smooth, creamy replacement for mayonnaise, sour cream and cream cheese. Varieties are: Cheddar Jalapeno, Cilantro Jalapeno, Garden Vegetable, Original, Parmesan, Ranch and Tzatziki. A 2-tablespoon serving contains 1 gram of protein along with 40 to 60 calories and 3 to 5 grams of fat, depending on variety. Here’s an extra perk: the dips are enhanced with probiotic cultures. The suggested retail price for an 11-ounce container is $4.99.

On the dairy dessert side, Germany’s Dr. Oetker recently added two varieties of Splits to its Marmorette line. These layered desserts blend either chocolate or vanilla pudding with chocolate flake-containing cream. The dessert is sold in four packs of 100-gram cups, with each individual cup containing 160 calories, 8.5 grams of fat and 3 grams of protein.

In Japan, Moringa Milk Industry adds a layer of health to creamy dairy pudding through the addition of stone-milled matcha green tea. This new pudding product comes in 80-gram portions, which contain 120 calories, 5 grams of fat and 2 grams of protein.

Lastly, the Germany convenience store chain Penny Markt recently introduced fruit and rice pudding combinations. New Penny To Go Milchreis comes in 400-gram containers in a variety fruity options.

There’s a great deal of opportunity to innovate in the categories of refrigerated dairy desserts and dairy ready meals. Formulating with dairy proteins and other dairy ingredients assists with improving nutritional profiles as well as ensuring product quality through stabilization.

At last month’s IDFA Milk and Cultured Dairy Conference in Indianapolis, industry experts gathered to discuss the hottest trends in fermented dairy foods, which are also known as cultured milk products, and run the gamut of cottage cheese to sour cream to yogurt. What characterizes these products as fermented foods is the inclusion of lactic acid bacteria, which during the fermentation period lowers product pH. This increases shelf life and provides a distinct sour or acidic taste as well as thickened viscosity. These attributes vary by strain of culture.

Some such dairy foods bypass the inclusion of cultures through the addition of food-grade acid, which upon addition to milk, immediately drops the pH. These products are described as directly acidified, and in most countries, require such a call out on packaging.

http://www.chr-hansen.com/products/product-areas/probiotic-cultures-for-food-beverages/campaigns/sogreek.html

At the IDFA meeting, Massachusetts-based HP Hood received the Most Innovative Cultured Dairy Product award for its new Cucumber Dill Cottage Cheese. Hood introduced this flavor in early April, which was the same time it also rolled out a Garden Vegetables variety. The two new flavors join two other savory options--Chive and Chive & Toasted Onion—and three fruit options: Pineapple, Pineapple & Cherry and Peaches. You can read more about the new flavors HERE.

“Hood has a history of bringing new, high-quality flavors to the cottage cheese category in New England,” said Sarah Barrow, HP Hood spokesperson. “This flavor, cucumber and dill, provides an opportunity to continue that history of innovation while adding unique, savory flavors to the category.”

Trend #1: This brings me to the first fermented dairy foods trend: Cottage Cheese. This curds and cream product is the original high-protein dairy food and is making a comeback as consumers embrace its versatility and nutrient density.

I’ve written about opportunities in cottage cheese a number of times. You can access these articles by linking on their titles below.

Contemporizing Cottage Cheese

Cottage Cheese: The Comeback Kid

A number of cottage cheese marketers have started aggressively marketing their products, offering consumers recipe ideas and serving suggestions. For example, earlier this week, New York State-based Friendship Dairies kicked off a campaign called Mix-Ins, which is a collection of recipes to make quick snacks and light meals.

Made with creative and delicious ingredient combinations, these culinary delights start with cottage cheese and suit every craving, purpose and fancy. With 16 grams of protein per half cup, Friendship 1% low fat cottage cheese has more protein per serving than Greek yogurt and, when blended with sweet and savory elements, its crave-worthy appeal is heightened.

Protein Packed Mix-Ins include high-protein nuts and seeds like almonds, hemp and sesame to enhance cottage cheese’s already powerful protein punch. A combination of dried apricots, crystallized ginger, hemp and pumpkin seeds in the Protein Power delivers an energizing boost to get one through the day. Maple Bacon includes candied bacon bits, pure maple syrup and flaky sea salt. Smoked salmon, chives, red onion and poppy seeds make an inspiring carb-free version of Lox and Bagels.

For those who prefer low-sugar, low glycemic-index foods, there’s Coconut Crunch, which is made with toasted coconut flakes, cacao nibs and chopped cashews with a sprinkle of coconut sugar. Perfect Pearing features fresh pears, toasted walnuts, fresh mint and dried cranberries.

The Superfoods Trail Mix combination of dried mango with mixed berries as well as toasted almonds, hemp and sesame seeds is a nutritional powerhouse.
For those who prefer a mini-meal to carry them through the afternoon or evening, the Puttanesca features sundried tomatoes, capers and olives drizzled with olive oil. Crunchy Kale is packed with crushed spicy kale chips, fresh chopped apples and toasted almonds.

Everyone needs to splurge now and then so the indulgent Almond Delight features toasted almonds, shredded coconut, chopped dark chocolate and caramel sauce.

Recipes can be viewed HERE.

In Sweden, Arla offers mix-ins via a separate domed container, which also includes a spoon for the ultimate convenience in on-the-go consumption. Arla Keso comes in two varieties: Cottage Cheese with Cashew Nuts, Pineapple, Orange & Papaya and Cottage Cheese with Hazelnuts, Blueberries & Cranberries. The product has an 8% fat content and comes in a 150-gram single-serve container.

Though this product is not currently in the marketplace, a few years ago, U.K.’s private-label powerhouse Tesco offered a flavored cottage cheese concept that included a separate container for crackers. The Tesco Eat Live Enjoy line featured 170-gram packs in four varieties: Cracked Black Pepper Cottage Cheese & Multigrain Crackers; Natural Cottage Cheese with Cranberries, Apple & Pumpkin Seeds; Pineapple Cottage Cheese & Multigrain Crackers; and Sweet Chili Cottage Cheese & Water Crackers.

Back in the States, Kemps was the first, and so far the only, to market Greek cottage cheese. Kemps Greek Cottage Cheese comes in single-serve 5.7-ounce cups for on-the-go dining. Based on cultured skim milk, each single-serving contains an impressive 19 to 21 grams of protein thanks to the addition of whey protein concentrate and milk protein concentrate. A serving also contains a mere 2 grams of fat along with 130 to 180 calories, depending on variety. There are four varieties: Cucumber Dill, Peach, Pineapple and Plain.
For more information, click HERE.

Trend #2: That brings me to the second fermented dairy foods trend: Greek. Not just yogurt, but cottage cheese, cream cheese and even sour cream.

Lakeview Farms showcased its new Strawberry Greek Yogurt Fruit Dip at the International Dairy Deli Bakery Association (IDDBA) meeting earlier this week in Denver. The company also co-packs the Friendly Farms All Natural Greek Yogurt Fruit Dip for private-label retailer Aldi that comes in two flavors: Strawberry and Vanilla Bean. For more information, link HERE.

Premium hummus and salsa manufacturer Zilks was also at IDDBA showing its five varieties of dairy-based refrigerated dips. The original Tzatziki, which entered the marketplace in 2012, got some kick at the beginning of 2014 with the introduction of Hatch Green Chili and Jalapeno varieties. The company also offers two Greek yogurt dips: Artichoke & Parmesan and French Onion. For more information, link HERE.

Kraft Foods combines full-fat sour cream with nonfat strained yogurt to makes its Breakstone’s Greek Style Sour Cream & Nonfat Yogurt, which is described as having sour cream taste with all the goodness of Greek yogurt. For more information, link HERE.

With all these Greek cultured products, in particular strained Greek yogurt, comes an abundance of acid whey. Compared to sweet whey, which is produced during natural cheesemaking, acid whey, as the name suggests, is very high in acid content. It contains a significant amount of lactose and is very high in minerals, in particular calcium. Most importantly, it is almost void of protein, which is what makes sweet whey so valuable. Thus, acid whey, as is, has little value…but is in abundance.

At the IDFA meeting, leading dairy processing researcher Dr. Karen Smith, who is with the University of Wisconsin Center for Dairy Research, provided insights into cutting-edge technology developments for unlocking the potential of yogurt’s acid whey to become a money-maker. She explained how acid whey permeate can be fractionated into value-added streams. For example, the lactose can be separated and hydrolyzed to produce a dairy-based sweetener that could go back into cultured products or other dairy foods.

Trend #3: That brings me to the third and final fermented dairy foods trend: Converting Lactose to Galactose and Glucose. In other words, making cultured dairy products lactose free in order to appeal to the growing number of consumers who have or believe they have an intolerance to lactose.

Lactose-free dairy foods are becoming more prevalent in Europe, as companies fight to keep consumers buying dairy instead of switching to dairy alternatives for the sole purpose of avoiding lactose. This is an opportunity for the global dairy industry.

The most common approach to removing lactose is to add the lactase enzyme to the milk prior to processing. The enzyme breaks the lactose down into its two constituent monomers galactose and glucose. There are two approaches to take with cultured dairy products. (See flow chart. Source: Chr. Hansen)

At the IDFA meeting, Chr. Hansen shared many success stories. See infographics.

The Lactaid milk brand does an excellent job of communicating to consumers that lactose-free milk has the same nutritional profile of regular milk. Watch a commercial HERE.

Follow these three trends and you are primed for fermented dairy foods success.

The majority of students in Kindergarten to grade 12 cleared out their desk or locker this week, tossed their backpack in the garbage and started complaining of boredom. Ah, the lazy days of summer are here, or at least for the kids.

U.S. dairy processors are not on vacation, as they have a great deal on their plate, or in their glass, as they make sure their products will still be served in school meal programs as well as a la carte starting July 1, when new regulations on various nutrients and ingredients go into effect.

Need additional information on the regulations, USDA offers many resources that can be accessed HERE.

For specific regulations regarding beverages, including milk, you can access a comprehensive article I recently wrote for Food Business NewsHERE.

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There’s definitely lots of activity on the school menu front, but also in the retail sector. In fact, Daily Dose of Dairy subscribers attending the IFT Annual Meeting + Food Expo in New Orleans June 21 to 24 can expect to see many exhibitors showcasing milk and milk beverage prototypes using innovative flavors as well as calorie-free sweeteners.

For more information on IFT 2014, link HERE.

It’s imperative that milk processors get creative with their offerings in order for milk to be the chosen beverage. After all, the number of beverage options available to consumers is not decreasing. Why would one choose the boring white stuff when they can customize a self-dispensed beverage on the Coca-Cola Freestyle? This sleek, stylish proprietary fountain machine can dispense nearly 150 regular to no-calorie branded beverages, from waters to sports drinks to sodas, at the touch of a screen.

To read more about how flavors make milk yummy, link HERE.

In Barcelona, the manufacturer of Cacaolat, a high-quality cocoa milkshake whose secret formula has remained unchanged since 1933, recognized that many of its older, faithful consumers had cut back or stopped drinking Cacaolat all together for health reasons. To keep them customers, the company developed Cacaolat 0%, a chocolate milkshake without fat or added sugars. The lower-calorie beverage is sweetened by stevia and also now contains fiber. According to the company, Cacaolat 0% has the same amount and quality of cacao as Cacaolat original, and so it delivers on taste and texture. It also is gluten free, which appeals to a growing segment of the population.

In the U.S., Cow Wow Cereal Milk has made getting a full serving of dairy into diets simple, even for the pickiest drinkers. Now, instead of an ice-cold glass of plain old milk, children and adults alike can indulge in the unique flavors of milk that tastes like a bowl of cereal. While the beverage tastes like it could be a sinful dessert, it is actually a mom-approved healthy treat. The innovative dairy drink replicates the tastes of favorite cereals and infuses them into organic 1% milk. Cow Wow Cereal Milk is low fat, all natural, non-GMO, gluten free and kosher. And, it contains nine essential vitamins with only 6 grams of added cane sugar. This fun-flavored milk makes opting for a healthier alternative to soda and juices a no brainer.

Cow Wow originally debuted in two flavors--Fruity Trudy, and Chocolate Chip Cathy—with Cinny Minny recently joining the lineup. These concoctions are reminiscent of favorite childhood cereal flavors that resonate with kids as well as the kid in all of us. Cow Wow makes children feel like they’re getting away with something and mom happy to know that they’re not.
Cow Wow Cereal Milk comes packaged in 8.5-ounce single-serve aseptic cartons. For more information, link HERE.

In Canada, Agropur Dairy Cooperative’s Natrel brand has “tapped” into one of Eastern Canada’s favorite flavors: maple. New Natrel Maple Milk joins the company’s other premium flavored milks that contain nothing artificial. The natural maple flavor is made from real Canadian maple syrup. The milk can be enjoyed as is, but is also positioned as a way to add a layer of flavor in baking, cooking and specialty drinks.

Back in the States, by far, the most progressive flavored-milk innovator is Prairie Farms Dairy. Most recently the company introduced three flavored milks with a summer theme. Sold under the company’s Old Recipe sub-brand, these limited-edition flavors are the inaugural offerings in the Cupcake Classic series.

To read more about the company’s three limited-edition spring flavors, click HERE.

The cupcake theme was chosen because of the current popularity of birthday cake ice cream. The difference being that the cupcake theme does not risk limiting usage occasion as birthday cake might. The one super indulgent flavor is Chocolate Truffle Reduced-Fat Milk. The other two--Strawberry Banana Lowfat Milk and Very Vanilla Lowfat Milk--are lower-sugar offerings.

According to Warren Taylor at Snowville Creamery in Ohio (so happy to reconnect after many years), milk from grass-fed cows is a way to differentiate and add value to the otherwise boring white stuff. Milk from grass-grazed cows is higher in omega-3 fatty acids and conjugated linoleic acid (CLA). These fatty acids are essential, vital nutrients for heart and brain function. Grass fed milk is also higher in beta-carotene and vitamins A and vitamin E.

Snowville Creamery offers an array of fresh milk and cultured products based on grass-fed cows milk. Interestingly, the company does not homogenize the milk in order to provide a product that is minimally processed. Without homogenization, the cream naturally rises to the top of the container. Consumers are instructed to simply shake and enjoy.

Here’s a product you won’t see at IFT but will be showing up at natural and specialty food stores in Southern California very soon. The product is Desert Farms Camel Milk and it is being embraced by health-conscious consumers, parents of autistic children and people with diabetes.

Containing only milk from U.S.-based camels and bottled entirely in America, Desert Farms Camel Milk is available in several distinct varieties: Raw Camel Milk, Raw Camel Milk (Frozen), Raw Camel Milk Kefir, Pasteurized Camel Milk, Raw Camel Milk Colostrum (1st) and Raw Camel Milk Colostrum (Regular). This is perhaps the most unusual and some believe long overdue addition to the fast-growing trend toward Middle Eastern cuisine in this country.

More expensive than cows milk, after all, there aren’t that many camels in the U.S., plus pregnancies last about 14 months, camel milk is considered richer, more filling and more easily digested than milk from other species or vegetarian milk substitutes.

Want to learn more about this new dairy case beverage, link HERE.

Hope to see many of you at IFT.

During the past six weeks I’ve attended nearly back-to-back finished food product trade shows, with the last one—FMI Connect—wrapping up this past week. As a food scientist, the best trade show for me starts this weekend in New Orleans. It’s the IFT Annual Meeting + Food Expo. It’s where food product development begins, as ingredient suppliers showcase their technologies through innovative prototypes. Ingredient technology trends from the show will be spotlighted in future Daily Dose of Dairy blogs.

The Sweets & Snacks Expo was one of the many finished food shows I attended. I often think of this one as an ingredient show, too, because so many of the sweets and snacks on display have potential as inclusions in dairy foods. There are also interesting ingredient combinations that have application in dairy foods. For example, as this year’s expo, broad food industry trends--including ancient grains, power foods, herbs and spices—were just as prevalent as a resurgence of classic favorites ranging from raisins to peanut butter to barbecue. All of these ingredient combos work in dairy.

http://www.sensientfoodcolors.com/Products/Color-Inclusions/

“This year we see an interesting mix of new products that push flavor boundaries and introduce innovative ingredients, alongside new products that have returned to classic taste profiles and comforting ingredients,” said Alison Bodor, executive vice president of the National Confectioners Association, the host organization of the Sweets & Snacks Expo. “It’s an interesting balance, on the one hand you have Sriracha and on the other, peanut butter. There are products with kale or chia seeds, ingredients many Americans are just getting to know, and products with coconut or marshmallows, classic ingredients being taken to a whole new level.”

(Photo source: General Mills Inc.)

Oldies but goodies, with an innovative twist

Mars showed the confections industry that old favorites do not need to be boring…Neither do vanilla and chocolate ice cream, or cottage cheese, cream cheese, etc.
The company is rolling out new forms and sizes of many of its flagship brands. Mars Bites deliver big taste in small, bite-size pieces. This year, Mars adds three brands--Twix, 3 Musketeers and Milky Way Simply Caramel—to its popular Bites portfolio, joining Snickers and Milky Way. Convenient, unwrapped Bites give consumers the full-taste experience of their favorite candy bars in a smaller portion. They’re easy to share and the resealable pouch makes it possible to eat some now and save some for later. This reminds me of Nestle Dibs ice cream. There’s room for similar concepts in the freezer case.

Mars also showcased limited-edition M&M’S Brand Birthday Cake Chocolate Candies. This melt-in-your-mouth-not in-your-hand variety is milk chocolate infused with birthday cake flavor, one of the hottest flavor crazes on the market. Many ice cream manufacturers have jumped on this bandwagon, all with their own personal twist! How can you bring the celebration to your ice cream? Think bite-size frozen or refrigerated truffles using ice cream, soft cheese and more.

On a premium note, consumers can tantalize taste buds with Dove Whole Fruit Dipped In Dark Chocolate, a combination of real fruit dipped in silky smooth Dove Dark Chocolate. This decadent new item comes in blueberry, cherry and cranberry, three top-selling fruits. How can this concept be turned into a frozen dairy novelty?

Not to be outdone by its rival, The Hershey Company unveiled its share of innovations. The company’s knowledge-driven approach and consumer insights to drive product development is evident in Ice Breakers Cool Blasts Chews. The new product is a first-of-its-kind mint and gum duo, providing an icy cool blast of freshness in a quickly dissolving chew. This makes me think of surprising flavors and exploding taste sensations in frozen dairy as well as kids’ dairy desserts, maybe even yogurt.

Hershey’s Brookside Crunchy Clusters features clusters of crispy multigrain and soft fruit-flavored centers with sweetened cranberry bits, covered in smooth dark chocolate. What a great mix-in for a dual compartment cottage cheese!

Source: Gelato World Tour

Expect the unexpected

The bakery specialists at Swiss Colony Retail Brands showcased Icee Cake Bites, which are both colorful and pumped with flavor. Three classic frozen drink flavors—blue raspberry, cherry and lemon--are available in the little desserts for the retail channel. Each layered cake reveals vibrant colors inside that match the flavor profile. Could such Icee flavors…or other popular candy and kids’ drink flavors…be turned into colorful sprinkles or edible glitter that adorns a hand-held ice cream treat? Think push-tube sherbet with brightly colored flavorful crystals or prills swirled throughout the different layers.

The Jelly Belly Candy Company is embracing the craft beer movement with the launch of the world’s first beer-flavored jelly bean, Draft Beer Jelly Belly jelly beans. Hmm….combined with pretzel bits in a malt ice cream…salty caramel may have met its match!

On the salty side of snacks, bold and exotic flavors were the name of the game. As taste palates and demographics continue to shift, food manufacturers are increasingly adding more flavorful and exotic herbs and spices to a variety of products, including dairy foods.

Last year’s unexpected Sriracha shortage seems not to have had a lasting impact as food manufacturers continue to experiment with the red chili and garlic condiment. Similarly, Tabasco is popping up in a variety of products, often paired with chocolate. If the two can be teamed up together in a candy bar, why not in a flavorful inclusion intended for ice cream or even cottage cheese?
Other herbs and spices featured at the show included ginger, rosemary, wasabi, sage, sea salt and cracked pepper. All can become flavors of colorful fabricated inclusions.

Hammond’s Candies showed attendees that bold and adventurous is not limited to chips and crackers. The company added seven flavors to its Brittle Crisps line, giving the classic treat a fresh new edge. The new flavors include buttery Maple Walnut, imaginative Jalapeno & Lime Peanut Brittle, a sublime Sea Salt Caramel Drizzle Peanut Brittle and for the adventurous, truly spicy Cayenne and Cashew brittle. I brought a few samples home and tried them in ice cream and cottage cheese. They were unbelievably delicious!

A number of interesting gum products were unveiled at the show. Mondelez International transformed its popular Sour Patch super sour gummy candy line into a sugar-free kids gum line under the Stride brand. Concord Confections Inc., puts some sparkle in the chew with Fizzers, a line of fizzing bubble gum. Vidal Candies makes gum sporty with gumballs designed to look like soccer balls and baseballs.

These gums made me recall that horrific (sorry) original bubble gum ice cream from Baskin-Robbins that contained rainbow-colored mini pieces of real chewing gum. You really could store them in your mouth, much like a squirrel, and once the ice cream was done, chew and blow a bubble. (My first job was scooping ice cream at a Baskin-Robbins in 1982 for $2.20 an hour. Minimum wage was $3.35, but I was underage and appreciated the income….and the two free scoops I got after every shift!)

The fact is, kids love gum and candy. How can these fun new gum concepts be translated into an ice cream inclusion? (Photo source: Unilever)

So, if you are one of the fortunate to attend IFT this coming week…I know, New Orleans in June sounds so appealing…keep your eyes open for innovative inclusions that can put the “wow” back into your dairy foods. Talk with the suppliers. See how they can customize their bits and pieces to be your signature extra.
Here are some new products in the market that recently caught my eye. Note how these companies use inclusions to make their products stand out from the competition.

Baker, baker, bake me…some inclusions for ice cream

I don’t think I will ever recover from Ben & Jerry’s take a few years back on the Saturday Night Live (SNL) Schweddy Balls episode. The ice cream flavor featured Fair Trade vanilla ice cream with a hint of rum and was loaded with fudge-covered rum balls and milk chocolate malt balls.

(Photo source: Revol)

Ben & Jerry’s is celebrating SNL humor once again with two new flavors. This time for scoop shops only. New Lazy Sunday is inspired by a rap song about the famous cupcakes from Magnolia Bakery. The ice cream takes the song’s culinary cues with vanilla cake batter-flavored ice cream, yellow and chocolate cupcake pieces and a swirl of chocolate frosting.

Then there’s Gilly's Catastrophic Crunch, which is based on Kristen Wiig’s frantic, mischievous little girl character. The new flavor combines chocolate and sweet cream ice creams, with caramel clusters, fudge covered almonds and a marshmallow swirl.

Not SNL related, but just as new is Turtle Cheesecake. As the name suggests, it is cheesecake ice cream with pecans, fudge flakes and a caramel swirl.

There’s a lot to learn from the bakery category and a great deal can be translated to dairy, predominantly frozen desserts.

Friendly’s is showing us that the packaged sundae is much like the freshly scooped gelato, just with all the bits, pieces, candies and more that we love in ice cream.

The company recently introduced Red Velvet (red velvet frozen dairy dessert with red velvet cake pieces and cream cheese frosting swirl) and Nutty Caramel (vanilla frozen dairy dessert with sugar cone pieces covered with chocolate-flavored coating, chocolate-covered peanuts and caramel swirl) under its SundaeXtreme sub-brand.

Limited-edition sundae flavors include Turtle Sundae, which is vanilla frozen dairy dessert with chocolate-flavored caramel-filled candies, pecans and caramel swirl.

Doughnuts are the new cupcake and Target Corp., is right on track with its new Mini Doughnut Ice Cream sold under the private-label Market Pantry brand.

Other recent innovations from Target include Cinema Snack, which is popcorn-flavored ice cream swirled with sea salt caramel, fudge-covered potato chips and pretzels. It’s the big screen in a bowl.

There’s also Cake & Sprinkles, which is just what the name suggests.

Wells Enterprises, manufacturers of Yoplait frozen yogurt products, introduces Greek with Granola in blueberry and strawberry varieties. The product resembles a frozen “breakfast” yogurt novelty product that the company had offered a few years back under its Blue Bunny brand. The new Yoplait item is a frozen fruit-flavored yogurt center dipped in a yogurt-flavored coating containing granola clusters.

(Photo source: General Mills Inc.)

Think beyond the freezer
One of the greatest opportunities for dairy processors in the U.S. is the under-developed category of refrigerated dairy desserts. (Sneak peek: Monday’s Daily Dose of Dairy will spotlight a new dessert concept from Dannon.) Inclusions play an important role in these convenient, premium refrigerated treats. Single-serve layered treats packaged in clear containers can convey all the goodies inside. The package is key to the concept.

(Photo source: Sensient Colors)

Dessert cheeses, spreadable cheeses and cheese tortas all rely on inclusions for flavors. I challenge product developers to think beyond traditional fruits and nuts and get creative with this category. (Sneak peak: keep your eyes open for a new range of cheese balls that will soon be featured as a Daily Dose of Dairy.)

And here’s the last goodie to share before I must start packing for IFT. Dean Foods is extending its popular TruMoo milk brand to the freezer. This is just a sneak peak. The product line will be featured this Tuesday as a Daily Dose of Dairy.

Here you see TruMoo S’more Bars, which is a frozen low-fat chocolate milk core with marshmallow-flavored low-fat ice cream surrounded by a chocolate-flavored shell with graham pieces. The product is really made with TruMoo Chocolate Milk!

See you in NOLA!

In mature ice cream marketplaces, competition for consumer loyalty is fierce. For example, in the U.S., nine out of 10 households already purchase frozen desserts, according to Packaged Facts’ Ice Cream and Frozen Desserts in the U.S.: Opportunities in Retail and Foodservice, 8th Edition. This presents manufacturers and foodservice operators the challenge of winning share within the existing consumer base rather than bringing additional consumers to the market. Further, whether a company is a global marketer or a local startup, side-by-side inside a retail freezer case they are on an equal footing for the shopper’s attention. What’s a marketer to do?

New brands and flavors, especially ones that connect with consumers on an emotional level by localizing, telling a story or using specialty ingredients, coupled with eye-catching graphics is definitely a growing trend.

“Growth in dollar sales generally is due to increased prices or from the introduction of new products that stimulate sales. Opportunities for growth are hard-won in this stable market,” David Sprinkle, director of market research at Packaged Facts told me earlier this week at the 2014 Institute of Food Technologists (IFT) Annual Meeting + Food Expo. (The reason this blog is late to publish today is because I was delayed 48 hours in getting home. Read about my adventure at the end of this blog. It will make your week sound like a vacation.)

Sprinkle also said, “This is not to say that surprising new products are not welcomed, celebrated and, most importantly, rewarded with sales. The challenge is to find a way to impress frozen dessert consumers who have seen it all. A marketer must figure out what will make one’s brand stand out from the crowd, impressing frozen dessert consumers who have a multitude of choices.”
The new Packaged Facts report examines changes that have taken place over the past two years in the competitive environment while also providing a basic review of market dynamics. It examines market size and drivers, new product introductions, the competitive efforts of key players in both the retail and foodservice sectors, advertising and promotional activities, the use of social media and consumer trends.

It also identifies opportunities. “There would appear to be a lot of potential in products from the Hispanic tradition. The number of neverias, Mexican-style ice cream parlors, is increasing and they are finding a crossover following among non-Hispanic consumers,” said Sprinkle. “In addition, sales of Hispanic brands of frozen novelties through major retail outlets appear to be on the rise. If the foodies are discovering these products now, in the next year or so a broader consumer base could be right around the corner.”

For more information on this report, link HERE.

Years ago I authored this report for Packaged Facts. Today, I share my market research analysis with you via the Daily Dose of Dairy blog. Here are some great examples of companies connecting with consumers through product formulation and packaging. Marketers must remember that the packaging graphics are the first impression the consumer has of the product. It is imperative to make that impression a positive one.

Here’s a company doing just that! Al Gelato Inc., one of the original gelatorias in Chicagoland and long known for making gelato truffles, which are balls of gelato that are coated and rolled in a topping, has entered the packaged pint business. Just look at how these pints talk to the consumer. Though you cannot see product like you can in the many clear plastic gelato packages in the market, the bold graphics clearly illustrate what’s inside. Further, the “handmade” declaration and the reference to Chicago, personalize the product. Varieties are: Hazelnut, Italian Vanilla, Mint Chip, Pacific Mango, Raspberry with Raspberry Truffles and Sea Salt Pistachio.

Front Porch Carolina Churned Ice Cream has added two flavors to its Southern-inspired ice cream lineup: Charleston Sea Salt Caramel and Caroline’s Coffee & Caramel. These two new flavors, along with the rest of the Front Porch family, are available in pints in select grocers’ freezers and scooped at the classic ice cream parlor located next to the original creamery in downtown Mooresville, N.C. Front Porch is handcrafted using local milk from a nearby dairy and loaded with premium goodies. The piece of caramel on the carton looks so real you want to reach out and pop it in your mouth!

“These new additions fit perfectly with our other unique flavors and add to our story of Southern tradition in a way that people love,” says Michael Werran, production manager. The flavors debuted at the 2014 U.S. Open. As the Official Ice Cream of Pinehurst (golf resort), these and other Front Porch flavors will be available at the Pinehurst Resort for the remainder of the year.

Boston’s local ice cream churner “Batch” was named a Finalist for Outstanding Dessert in the Specialty Food Association’s 2014 sofi Award competition. The flavor receiving the accolades was Brown Sugar Bourbon & Pecan Ice Cream.
A sofi is the top honor in the $88 billion U.S. specialty food industry. “sofi” stands for Specialty Outstanding Food Innovation and represents the best of the best from members of the Specialty Food Association. The Brown Sugar Bourbon & Pecan Ice Cream was one of 109 Finalists selected by a national panel of specialty food professionals from 2,724 entries across 32 awards categories. Winners will be announced at a red-carpet ceremony June 30, at the Summer Fancy Food Show in New York City. I’ll be cheering for you!

Batch crafts ultra-premium ice cream using the highest-quality, real ingredients, locally sourced and Fair Trade, whenever possible. “As the newest flavor in our line of ultra-premium ice creams, we are very excited that our Brown Sugar Bourbon & Pecan Ice Cream made it to the finals,” says Susie Parish, co-owner of Batch. “We use only real and recognizable ingredients and no strange additives to craft our ice cream. For this flavor, that meant selecting the finest Kentucky bourbon and finding just the right Georgia pecans to be custom roasted for us. It’s this combination of meticulously sourced ingredients and a delightful flavor combination that we hoped would impress the sofi award judges.”

Premium and personal can be found in private label. Regional supermarket extraordinaire Wegmans introduced two new superpremium ice cream flavors this season to appeal to American’s love for baseball and the great outdoors. Nutter Batter is vanilla ice cream with peanut butter cookie dough, caramel and peanut butter swirls.

S'mores is marshmallow-flavored ice cream with marshmallow swirls, graham swirls and milk chocolate flavored bits. Both packages use whimsical graphics to illustrate the goodies inside….not the private-label design many of us remember from just a decade ago.

Look for more marketers using “free from” call-outs on ice cream packaging. For example, the Breyers brand now offer 36 gluten-free frozen dessert varieties. After going through a gluten-free validation process, these Breyers varieties feature a gluten-free logo consistent with FDA’s rule on gluten-free labeling. Unilever is doing this without changing the recipes.

The Breyers varieties sporting the logo include family favorites such as Breyers Natural Vanilla, Chocolate, Strawberry, Mint Chocolate Chip, as well as certain Breyers Blasts! flavors, Cherry Vanilla, Butter Pecan and Fat-Free Chocolate and Strawberry. For the full list of Breyers gluten-free flavors, link HERE.

Nestle’s Häagen-Dazs brand is expanding its Gelato line as well as its Limited Edition line. “We have a very dedicated fan base that is always looking for ways to enhance the ice cream or gelato experience,” says Alex Placzek, brand director. “The response to our gelato line has been overwhelmingly positive and we are thrilled to offer fans a mix of new flavor options: some are innovative and modern while others are a tribute to Italian flavors that have been around for centuries.”

Expansions to the Häagen-Dazs Gelato line include: Caramelized Banana Chip, Pistachio, Pomegranate Swirl and Tiramisu. Tantalizing taste buds for only a short time, the Häagen-Dazs Limited Edition ice cream line expands to include: Banana Split Ice Cream (February - September), Midnight Cookies & Cream Ice Cream (February - December) and Pomegranate Dark Chocolate Ice Cream Bars (February - September).

Taking a different approach to catching the consumer’s attention, Hudsonville Ice Cream recently introduced three new “All Season” flavors to its lineup of ice cream. The All Season flavors are Hudsonville’s classic flavors that are available to enjoy all year long, while Limited Edition flavors change with the seasons around the Midwest and highlight the celebrations, freshest harvests and beautiful scenery of each changing season. The new All Season offerings are: SeaSide Caramel, All Natural Vanilla Bean and Vanilla Chocolate Twist.

Innovations Unlimited
Almost everyone loves ice cream, but not everyone can indulge in the richness. In response, creative marketers offer innovative options. This summer, LaLoo’s Goat’s Milk Ice Cream is using social media to encourage millions of ice cream fans across America to “Give Goat a Chance.” Compared to other top-selling cows milk ice creams, LaLoo’s Vanilla Snowflake has about half the calories, one-third the fat, is seven grams lower in sugar for folks watching their glycemic index and is easier to digest since goat milk is naturally lower in lactose and the fat particles are smaller in goat’s milk than in milk from cows.

Other LaLoo’s flavors are: Deep Chocolate (rich dark chocolate ganache made with volcanic black cocoa and raw bittersweet cacao), Rumplemint (organic garden mint--not peppermint--with a bold excess of dark chocolate tiles, slow churned for extra creaminess) and Capraccino (coffee ice cream made from real Italian espresso beans).

I really appreciate true innovation and that is what you get with Derinice Protein Rich Low Fat Ice Cream. The product was just named the Winner of the 2014 World Dairy Innovation Award for Best Dairy Dessert. Without a doubt, this product deserves such high accolades. Stay tuned to see this product featured this Tuesday as a Daily Dose of Dairy.

The Dannon Company recently expanded into the frozen aisle just in time for summer with the launch of Dannon Oikos Greek Frozen Yogurt. This new product offering, available in six flavors, marks the brand’s first move into the frozen-for-home consumption category. Available nationwide in pint containers, the six flavors are: Black Cherry, Café Latte, Chocolate, Key Lime, Strawberry and Vanilla.

Getting Creative in Foodservice
There are many truly innovative flavor concepts debuting this summer in foodservice, primarily as soft-serve. For example, in anticipation of summer vacations and the desire to experience other cultures through food, TCBY now offers globally-inspired flavors for the TCBY World of Fro-Yo, which kicked off on May 22. Created for culinary explorers and adventurous taste buds, the four featured flavors are offered in TCBY stores across the United States and take America’s hearts and palates on an international journey.

Here are the four flavors and the limited time they will be offered. Indonesian Taro (May 22 - June 4) --like a relaxing day at the beach, the Taro offers a mellow and refreshing tropical flavor. Japanese Black Sesame (June 5 - June 18) -- black sesame offers a sweet, toasted-nut flavor to classic vanilla.

German Lebkuchen (June 19 - July 2) -- inspired by the famous German cookie, the Lebkuchen offers bold, warm spices and flavors of gingerbread and star anise. Brazilian Guanabana (July 3 - July 16) -- as fun to eat as it is to say, the guanabana is fruit that blends all the best flavors of pineapple, banana and papaya.

Loosely inspired by the global soccer tournament, TCBY World of Fro-Yo will end the campaign with a Brazilian flavor during the global soccer finals. Stay tune! This is definitely an exciting World Cup with lots to talk about.

Carvel just launched a new line of treats with Ferrero’s Nutella hazelnut spread, which is made from the combination of roasted hazelnuts, skim milk and a hint of cocoa. It will be incorporated into four ice cream desserts served all summer at participating Carvel shoppes.

The company is introducing the line this Monday, June 30, and it will be available until September 30. Guests can choose from Hand-Scooped Chocolate Ice Cream layered with Nutella hazelnut spread and Carvel Crunchies and topped with Nutella; Soft-Serve Ice Cream made with Nutella hazelnut spread; Sundae Dasher with Banana (layers of soft-serve made with Nutella hazelnut spread and Carvel Crunchies topped with whipped cream and Nutella); and Sundae Dasher with Chocolate Crunchies (layers of soft-serve made with Nutella hazelnut spread and bananas topped with whipped cream and Nutella).

The final two products featured in today’s blog pays tribute to the upcoming Independence Day holiday in the United States. In honor, the Daily Dose of Dairy blog will not run next week, July 4th.
Three cheers for the Red, White & Blue, as Hudsonville Ice Cream introduces its latest Limited Edition seasonal flavor, just in time for National Ice Cream Month (July). Summer Celebration is an explosion of three flavors – swirls of creamy vanilla ice cream, raspberry sherbet and blueberry sherbet – blended in a patriotic color scheme that even Uncle Sam would be proud to savor.

“We are excited to release our newest summer Limited Edition flavor, and this one certainly pays tribute to the red, white and blue,” says Caryn Beatty, from Hudsonville Ice Cream. “Summer Celebration is the perfect treat to scoop up on those lazy summer days spent with family and friends, when it just seems like everything deserves to be celebrated. A sweet mix of our Original Vanilla ice cream, with raspberry and blueberry sherbet, it is certain to be a hit with the whole family.”

Down south we find another ice cream leader celebrating these patriotic colors. Red, White & Blue Bell from Blue Bell is a colorful dessert featuring a strawberry ice cream loaded with strawberries, a creamy vanilla ice cream and a smooth blueberry ice cream combined with real blueberries packaged side by side in one carton.

“We started with three basic ice cream flavors, strawberry, vanilla and blueberry, packaged together,” says Paul Kruse, CEO and president. “But then we kicked it up a notch by blending refreshing strawberries and blueberries into the ice creams. That’s what really makes Red, White & Blue Bell so delicious.”

Not only is the side-by-side ice cream visually enticing, but the colorful carton is sure to grab the attention of shoppers as they make their way down the ice cream aisle. Each half-gallon and pint-sized container of Red, White & Blue Bell is adorned with eye-catching stars and stripes.

To my U.S. subscribers (about 80% of the 6,000-plus), have a safe and happy holiday!

And, if you are curious, here’s my IFT adventure. I arrived at the New Orleans airport early on Tuesday and was first on the wait list to get on a United 2:40pm flight to Chicago. I did not get on and needed to wait for my original 5:50pm flight, which after almost three hours of delays, was cancelled for mechanical reasons. The entire plane was IFTers returning home and we were told that there was nothing available on Wednesday…all three direct United flights to Chicago were overbooked. I was put on a 5:48am flight Thursday morning and given hotel vouchers for a dive airport hotel for two nights. On Wednesday night I received word that my Thursday morning flight was cancelled because of weather!!! While on the phone with United for more than an hour, eventually getting booked on another airline through Charlotte, I booked myself a 20-hour train ticket home. I eventually cancelled the train ticket and did get home thanks to the help of US Airways. Officials at IFT had already announced that the annual meeting would never be in New Orleans again because the expo is too large for the convention center. This is good, because I am not going back after my 48-hour effort to get home!

Non-carbonated beverages, such as ready-to-drink (RTD) iced tea, flavored water and juice, provide fluid milk processors incremental sales. These beverages can be processed and packaged on the same equipment as fluid milk and distributed and merchandised alongside the white and brown stuff.

As with all food and beverage categories, innovation is paramount. Today’s blog reviews some recently introduced beverages as well as beverage formulating trends.
I recently wrote a number of trending articles for Food Business News on formulating beverages.

To learn more about protein-fortified beverages, there’s “Raise your glass to protein,” which can be accessed HERE.

If you are Interested in coloring beverages, you may want to read “A clean-label approach to coloring beverages,” which can be accessed HERE.

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If you market beverages to schools, you may want to read “Lighter back-to-school beverages,” to learn about the new calorie restrictions that went into effect July 1 in the U.S. public school system. The article focuses on innovative sweetening solutions to keep calorie counts compliant with the new regulations. You can access the article HERE.

The regulations dictate what foods and beverages can be sold in elementary and high school across the country. They apply to products sold in vending machines, school stores, snack carts and a la carte lines. All schools may sell plain water (with or without carbonation), unflavored low-fat milk, unflavored or flavored fat-free milk and milk alternatives (as permitted by the national school breakfast and lunch programs), 100% fruit or vegetable juice and 100% fruit or vegetable juice diluted with water (with or without carbonation) and no added sweeteners.

Photo source: Aramark

There are no sugar or calorie restrictions on these products; however, portion size is regulated. Elementary schools may sell up to 8-ounce portions, while middle schools and high schools may sell up to 12-ounce portions of milk and juice. There is no portion size limit for plain water.

Beyond this, the standards allow additional “no-calorie” and “lower-calorie” beverage options for high school students. This is where sugar reduction ingredient technology comes into play, as the only way to reduce calories in sweet flavored beverages is to replace sugar and other nutritive sweeteners with high-intensity sweeteners, which can be nutritive or not. There are also no restrictions on type of sweetener, so both those considered artificial and natural are fair game.

For more formulating information, link HERE.

On the retail side of the beverage business, formulators are exploring reduced-sugar formulations, as well as innovative flavors and product positioning.

For example, Target Corp., markets private-label RTD tea under its recently relaunched Simply Balanced brand. Sold in 16-ounce shelf-stable bottles, calories and sugar contents are kept low through the sweetening power of stevia extract combined with real sugar. An 8-ounce serving contains 25 calories and 6 grams of sugar. Flavors include: Hibiscus Green Tea, Lemon Back Tea and Orange Blossom White Tea.

There’s also a line of Simply Balanced flavored waters in flavors such as Black Cherry, Blood Orange, Coconut Pineapple, Peach Lemonade and Strawberry Watermelon. These rely on the same sweetener combination, along with all-natural sweetness from some added fruit juice. An 8-ounce serving contains a mere 10 calories.

For more information on Target’s Simply Balanced initiative, link HERE. This private-label brand follows strict formulating guidelines, maintaining a list of unacceptable ingredients, much like Whole Foods Market.

Ito En also combines sugar with stevia extract and real fruit juice to keep calories at 50 per 8-ounce serving of its Tea’s Tea Plus line. These RTD green tea-based beverages come in plastic 16.9-ounce bottles in six different flavor profiles: Acerola Cherry, Coconut, Grape, Green Apple, Lemonade and Peach.

The company recently introduced a limited-edition specialty RTD shincha: Ito En Oi Ocha. Craft brewers have their young summer ales. France has its Beaujolais Nouveau. For centuries, Japan has had its shincha: the year’s very first harvest of green tea, celebrated for its fresh and lively flavor, naturally sweet finish and smooth umami character.

Accessible for only a few months, the much anticipated first harvest is being introduced to Americans for the very first time in convenient RTD bottles, capturing the season’s most refined flavors.

In Japanese, “shin” means new and “cha” means tea. Shincha’s singular character derives from its harvest starting in early April, when young green tea leaves contain naturally higher concentrations of nutrients and vibrant flavors, the result of wintertime dormancy. Fresh shincha leaves are distinct from latter-harvested green teas, with a subtle sweetness attributed to a higher content of the amino acid L-theanine and a lower caffeine content. The rich and vividly green tea leaves are not only fragrant and fresh in taste, but higher in vitamin C and catechin antioxidants than regular green tea.

“Americans’ evolved palates are appreciating the flavor nuances among green teas, making this the optimal time to introduce shincha in a modern and convenient way,” according to Rona Tison, senior vice president of corporate relations of Ito En (North America) Inc. “Authentically brewed and bottled to preserve the young green tea’s essence, Oi Ocha’s Shincha is an experience like no other.”

Available in limited quantities, the RTD tea comes in sold in 16.9-ounce recyclable bottles at select retailers and at via the company’s website.

Turkey Hill Dairy continues to grow its RTD single-serve tea line with Turkey Hill Organic Tea. The four iced tea flavors—Mint Organic Green Tea, Organic Green Tea, Peach Organic Black Tea and Organic Sweet Tea--are free of synthetic additives and dyes and processed according to USDA organic standards. The tea leaves used to brew the drinks are certified as grown and processed without artificial fertilizers and pesticides. The flavors are sweetened with organic cane sugar and organic honey.

“Many of our products and flavors have started based on ideas and input from our fans, and this one is no different,” says John Cox, president at Turkey Hill Dairy. “Organic iced tea was a request we’ve heard many times over the years, and we felt the time was right for our first organic product.”

Turkey Hill Organic Teas are available in 16-ounce bottles and distributed throughout central Pennsylvania and northeastern Pennsylvania.

Real Brands Inc., owner of the worldwide license for HillBilly Brand non-alcoholic beverages, beer and malt beverages, recently launched an extensive line of namesake RTD beverages, including a variety of iced teas and lemonades. The bottles feature the same unique camouflage design characteristic of the brand.

“We are very excited about the launch of the HillBilly drink line,” according to Mike Abbaticchio, president and co-founder of HillBilly Brand. “We have created some great-tasting classic country flavors that will appeal to everyone that has a little hillbilly in them.” The “Born Country - Raised Outdoors” positioning of the HillBilly Brand has helped grow the local South Florida clothing line into an internationally licensed brand with a rapidly expanding lineup of consumer products.

HillBilly Brand is a Shark Tank success story. You can read more about this HERE.

The Karoo Red Tea company markets RTD rooibos tea under the Karoo Red Tea brand. Rooibos, commonly known as red tea, is a full-flavored tea grown in South Africa that has been consumed for generations. Through in depth research on the RTD category, Karoo Red Tea Founder and President Tom Bonaventura was astounded by the amount of calories many of his personal favorite beverages contained. In evaluating diet drinks, the artificial sweeteners and chemicals created a deeper concern. Others in the category that professed a “healthy” low-sugar option were equally disappointing for their lack of flavor. As a consequence, Tom’s resolution was to create his own beverage company that could deliver a product that produces taste without compromise.

“I know consumers will love the quality of our original Karoo Red Tea and our blended flavor options as well. Our flavored blends use real fruit with just a touch of organic cane sugar. People will be amazed just how good all natural and nothing artificial can really taste,” says Bonaventura.

The line includes 80-calorie Original and three 90-calorie flavors: Peach-Mango, Plum and Raspberry. The teas come in 14-ounce bottles and are labeled in a very distinct color pattern inspired by its South African roots. The teas are currently in distribution in convenience stores throughout Connecticut, Maine, Massachusetts, New Hampshire and New York.

Third Street, makers of the first Fair Trade Certified chai, are now also in the RTD iced tea and lemonade business. Sold in 14-ounce bottles exclusively at Whole Foods Market, the nine organic, gluten-free, non-GMO and fair trade varieties include unsweetened black and green teas, slightly sweetened black and green teas, peach and raspberry black teas, mint & honey green tea, lemonade and half and half lemonade. The teas are micro-brewed from tea leaves hand-picked from the lush region of Nilgiri, India, according to the company.

Califia Farms kicked off summer with the launch of three refreshing flavors of Aguas Frescas: Kiwi Cactus, Strawberry Basil and Watermelon Ginger Lime. Sold exclusively at Whole Foods Market, and only for the summer months, the beverages are based on a traditional Mexican recipe combining fresh fruits or flowers with sugar and water. Califia’s take on the classic beverage uses less sugar, containing 90 or fewer calories per serving. The Kiwi Cactus Agua Fresca includes antioxidant-rich green tea, highlighting the more traditional aguas flavor notes.

“Whole Foods Market asked us for a new kind of juice for their dairy sets because they knew that Califia’s version of an agua fresca would be something really special,” said Greg Steltenpohl, CEO of Califia Farms. “We’ve consistently broken the status quo and we couldn’t pass up the opportunity to change the game in the grocery industry again with another one-of-a-kind product line. Califia Farms is the leading beverage company when it comes to flavor innovation, so creating a premium version of the Mexican classic was right up our alley.”

All three flavors are Non-GMO Project Verified, an important stamp the bright, festive labels bear proudly. Inspired by Mexican mural art and Día de los Muertos designs, the eye-catching packaging invites Whole Foods Market shoppers across the country to experience the sweet, refreshing drinks inspired by South of the Border, but made with a California twist at Califia’s eco-friendly juice plant in the San Joaquin Valley.

Earlier this year, Califia Farms introduced single-serve citrus juices and beverages. Sold in 10.5-ounce bottles, the line includes: Lemonade, Lemon Limeade, Orange Juice and Tangerine. Locally grown, juiced and bottled in the groves of California, every bottle is packed with the freshest, tastiest and truest flavor of oranges, tangerines lemons and limes, according to the company.

“This California citrus line extension is really exciting for juice fans,” says Steltenpohl. “The juice business has become crowded with lots of me-too products that all look the same, which is why we’re confident that our straight-from-the-farm California Citrus flavors will stand out in the crowd. The convenience of single serve is a sweet spot for the ultra-premium category, and with the only tangerine single serve on the market, these offerings are attracting new consumers to retailers’ and foodservice’s grab-n-go coolers.”

And, finally, if you have not heard, Starbucks is shaking up its beverage portfolio with sodas, smoothies and shaken iced teas. The coffee chain just unveiled its Fizzio line of handcrafted carbonated beverages in select markets. Made without artificial flavors, preservatives or high-fructose corn syrup, each Fizzio soda contains 100 calories or fewer per 16-ounce serving. Flavors include Spiced Root Beer, which blends cinnamon, nutmeg, clove and star anise; Golden Ginger Ale, made with real ginger, citrus and brown sugar; and Lemon Ale, featuring lemon juice with hints of apricot and ginger. With the new carbonation machine, customers may add fizz to other beverages on the menu for an extra fee.

“We have heard from our customers that they’re looking for more refreshing, cold beverages, especially during the warm summer months,” says Cliff Burrows, group president, U.S., Americas and Teavana. “Fizzio Handcrafted Soda is unlike any soda in the marketplace because it’s handcrafted and made-to-order each time. The addition of Fizzio and Teavana Iced Teas gives our customers more refreshing beverage choices made with the premium ingredients they expect from Starbucks.”

From its Teavana brand, Starbucks also is introducing a line of iced teas that are slightly sweetened and vigorously hand shaken with ice 10 times to ensure ingredients are mixed and cooled quickly. Varieties include Blackberry Mojito Tea Lemonade, featuring blackberry, mint, green tea and a splash of lemonade; Iced Peach Green Tea Lemonade, with sweet peach and ginger notes and lemonade; and Iced Black Tea Lemonade, made with a combination of three Teavana black teas and lemonade.
Starbucks also has begun testing in select markets new made-to-order Greek yogurt smoothies under the name Evolution Fresh Cold-Pressed Juice Smoothies Inspired by Dannon. The product line is part of a partnership with Paris-based Danone, which will eventually include items for the grocery channel.

Made with Evolution Fresh cold-pressed juice and Dannon Greek yogurt, the smoothies are available in three varieties: Sweet Greens, a fruit and vegetable-based smoothie with mango and banana; Strawberry, a fruit smoothie with apple and banana; and Mango Carrot, a fruit and vegetable smoothie with pineapple. A 16-ounce smoothie has 170 to 230 calories.
Cheers!

Though most of the U.S. is still waiting for the summer heat up (Chicago’s Lake Michigan just reached 50F this week), retailers are already marketing back packs, pencils and uniforms for back to school. Foods for lunchboxes and after school activities will soon be specially merchandised in supermarkets. Make sure your cheese snacks are part of the excitement.

Cheese Snacks in Schools
On July 1, 2014, USDA’s Smart Snacks in School nutrition standards went into effect. Published last year, these are science-based mandatory guidelines for all foods and beverages sold to students during the school day. U.S. cheese marketers should be working closely with school foodservice providers to ensure that cheese snacks--mainly string mozzarella cheese, but others are possible—qualify as a “smart snack” and will be sold in vending machines, school stores, snack carts and a la carte lines come this September.

For more information on Smart Snacks in School, link HERE.

You can determine if your snack is a Smart Snack using the Alliance for a Healthier Generation Smart Snacks Product Calculator. This calculator has been determined by the USDA, Food and Nutrition Service to be accurate in assessing product compliance with the federal requirements for Smart Snacks in Schools. The calculator can be used on all food and beverages. You can access it HERE.

If you market beverages to schools, you may want to read “Lighter back-to-school beverages,” to learn about the new calorie restrictions. The article focuses on innovative sweetening solutions to keep calorie counts compliant with the new regulations. You can access the article HERE.

Snacking TrendsIn addition to selling cheese snacks in schools and packaging them for lunchboxes, single-serve portion packs of cheese make great sense for parents to keep on hand at home—for kids and adults. After all, snacking is now about half of all eating occasions, according to findings in the report “Modern Eating: Cultural Roots, Daily Behaviors” from The Hartman Group Inc.”

Rather than a treat or bridge between meals, snacking has become a routine part of daily eating habits. Consumers want their snacking to be as healthy as their meals, and cheese, a source of quality protein and natural calcium, makes for the perfect snacking food. Interestingly, according to the report, early morning snacking is an emerging opportunity space for food and beverage companies, retailers and restaurants. Cheese has long complemented this day part…on a bagel, with eggs or all by itself.

According to The Hartman Group, consumer eating behavior continues to change and evolve in relation to shifts in lifestyle dictated by any combination of factors: demands of work, commuting to and from work, raising families, social interaction, holidays, kids’ after-school and weekend activities. Given these factors, traditional views of mealtime can pretty much be thrown out the window. The imprint of these dynamic cultural changes is the blurring of the boundaries between “snack” and “meal,” with snacks being less of a break from healthy eating and more a continuation of it.

This report explores the cultural and psychological drivers lying beneath the emerging new eating landscape and dives deep into three occasions having the most impact in the food industry. They are:

Immediate Consumption represents 15% of eating occasions, and they’re not just on-the-go snacks. About two-thirds (65%) of immediate consumption occasions that are not going to restaurants take place at home.
Alone Eating is not simply a result of more people living alone; it’s about how they’re living. About half (47%) of eating occasions are now alone. Eating alone is no longer about being lonely; it’s just a different way to experience food: 43% enjoy eating alone as a way to catch up on other activities.
Snacking represents 50% of eating occasions, with 80% taking place at home. Snacks are bound by fewer rules than meals. However, as consumers expect them to do more for them than ever—in terms of the physical, emotional, social and cultural experiences they offer—the lines between meals and snack are blurring. Cheese is a perfect snack.

The report notes what consumers want more of is fairly basic:

Less processed food
In smaller-sized packages
That can be eaten on the go

These attributes help address their needs in the three major eating categories. Cheese can be all three.

Cheese Trends
Today’s consumers, children and adults alike, are more willing than ever before to explore new flavors and forms of common foods. This includes cheese.

According to Cheese: Natural and Specialty Cheese in the U.S. and Global Markets, 5th Edition, a recent report by market research publisher Packaged Facts, retail dollar sales in the $16 billion natural and specialty cheese market are forecast to grow by a compound annual growth rate of 4% during 2014 to 2018.

“The broadening of the American palette beyond traditional favorites--cheddar and mozzarella--is driving growth of higher priced specialty and ethnic cheeses,” says Packaged Facts Research Director David Sprinkle. “Consumers are generally looking for products that are more indulgent, with new tastes and experiences, or healthier, more nutritious indulgences that still taste good.”

On the indulgent side, flavors of some newly launched cheeses continue to be more robust, with smoky, peppery and gourmet varieties most prevalent. On the health side, marketers have continued to promote cheese as fundamentally nutritious and good tasting, despite its high fat content. Sodium as well as fat content are challenges to growth, and marketers have been addressing consumer health and diet concerns with better-tasting reduced salt and fat cheeses, and cheeses made from healthier milk. Various recent healthier, better-for-you cheese launches address other needs and desires such as low lactose/lactose free and organic ingredients.

Cheese sales have also benefitted from the snacking trend. Marketers are introducing products that cater to hectic, busy consumers looking for convenience in the form of products that are easy to use and store while also good for on-the-go consumption. These and other products also address the needs of the growing single or dual household segment that wants smaller sizes that are easier and more affordable to purchase and consume. Meanwhile, moms perhaps are the real heroes when purchasing cheese products, as they drive sales of snack-friendly forms such as string/stick cheese given to their kids. For more information on this report, link HERE.

The Specialty Cheese CategoryBefore we explore some recently introduced innovative snacking cheeses, accolades go to Wisconsin cheesemakers who produced 640 million pounds of specialty cheese in 2013, an increase of 29 million pounds over 2012, according to the National Agricultural Statistics Service, USDA. Specialty cheese now accounts for 22% of Wisconsin’s total cheese production. Of the state’s 126 cheese plants, 93 manufactured at least one type of specialty cheese during 2013. Feta continued its steady increase, accounting for the largest share of specialty cheese production at 13% of the total. Other growing varieties include Hispanic types, gorgonzola, asiago, specialty cheddar and specialty colby. All of these can be made into single-serve portion packs for easier snacking.

“The specialty growth is an indicator of the state’s historic commitment to quality and diversity in the cheese industry,” says James Robson, CEO, Wisconsin Milk Marketing Board. “Specialty cheeses continue to be responsible for the growth in the total cheese category over recent years, and Wisconsin’s artisan and specialty types have received a growing number of awards in domestic and international competitions, a tribute to the excellence of our state’s cheesemakers.”

Specialty cheese is defined as a value-added product that commands a premium price. The Wisconsin Specialty Cheese Institute also describes specialty products as having one or more unique qualities, which include exotic origin, particular processing or design, limited supply, unusual application or use and extraordinary packaging or channel of sale. Wisconsin is the No. 1 producer of specialty cheese in the U.S., crafting 46% of the nation’s total specialty cheese. For more information about Wisconsin Cheese, link HERE.

Seven Recent Innovations from Wisconsin

One of the most innovative new cheeses to hit the marketplace comes from Sun Prairie, Wisconsin. Cow Candy was created by cheese industry veteran Danyel O’Connor. Inspired by her son, nieces and nephews, she wanted to introduce cheese snacks to kids in a playful and delicious way. The result is a colorful snack offered in whimsical candy flavors without all of the sugar.

Made with all-natural Wisconsin cheese, Cow Candy tempts little taste buds with the fruity flavors of Fruit Punch, Grape, Green Apple, Orange and Strawberry. It’s a fun snacking option for kids of all ages. Each 0.75-ounce stick contains 75 calories and 5 grams of protein. They are available in 8-, 10- and 12-count retail packs and 16-count club store packs.

BelGioioso now offers Fresh Mozzarella Snacking Cheese in convenient 1-ounce packs containing three 0.33-ounce mozzarella balls sealed without water in an easy-open thermoform package adorned with a smile. The brand’s tagline is “A Smile with Every Bite.” The 1-ounce bags are sold in 6- and 16-count packs. Each 1-ounce bag contains 70 calories.

Schreiber Foods expands its American Heritage brand to now offer consumers a handy fridge pack containing 24 1-ounce string cheese for easy snacking. The packs tout the fact that a single string contains 7 grams of protein.

Burnett Dairy Cooperative’s new Everyday Artisan collection includes natural string cheese in Plain, Homestyle Ranch and Smoked varieties.

Omega Valley Farmers, a group of family-run dairy farms following a strict certification feeding program that results in milk naturally higher in omega-3 fatty acids, has Nasonville Dairy turn that milk into omega-3 rich cheese. The farmers feed their cows a natural, land-based palatable combination of linseed and legumes mixed under controlled temperatures. This results in cheese where a 1-ounce serving contains 415 milligrams of omega-3 fatty acids and 7 grams of protein.

Cheese varieties are: Buffalo Jack, Chipotle Jack, Colby Jack, Garlic Herb Jack, Horseradish Chive Jack, Jalapeno Pepper Jack, Monterey Jack, Tomato Basil Jack, White Cheddar and Yellow Cheddar.

All varieties are available in 7-ounce chunks, with select flavors now offered in single-serve portion packs. Both 1.75- and 2-ounce portions debuted in late 2013. The company is currently rolling out convenient 24-packs of 1-ounce portions in shelf-ready merchandising boxes.

Old Fashioned Foods is getting in the snacking cheese business. At FMI Connect in June, the company showcased a line of pasteurized process cheese snack sticks in a range of flavors, including BBQ, Brewhaus Beer, Cheddar, Garden Veggie, Habanero, Jalapeno and Pepper Jack. The 0.8-ounce sticks are sold in packs of three.

This final product line is not necessarily single-serving portions, but each cheese could easily be consumed by an individual with the right bottle of wine and bread or crackers. New Sargento Tastings are specialty snack chunk cheeses that come in 3.25- to 3.95-ounce packs.

“Specialty cheeses are now accessible and conveniently located in the dairy aisle,” says Chris McCarthy, director of marketing for the Sargento Consumer Products Division. “With Sargento Tastings, everyone can explore a variety of specialty cheeses from a name they know and trust. They are perfect for a casual get-together or a satisfying solo snack.”

Sargento Tastings are cut from real block cheese and come in eight varieties to satisfy everybody’s palate, every day. Some of the cheeses are familiar, while others are completely new. They are: Aged Wisconsin Cheddar, Aged Vermont White Cheddar, Bruschetta Jack, Creamy Havarti, Fiesta Pepper Jack, Medium Asiago, New Zealander and Parmentino.

Added Sugars in Dairy Foods

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

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

Clean Label Dairy Series: Opportunities in Process Cheese

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

Powerful Proteins Come from Milk

100-Calorie Greek Yogurt

Flavors Make Milk Yummy

Probiotics Thrive in Yogurt

Yogurt Can Help Close the Global Dairy Gap: A Recap from Experimental Biology

Dairy Foods: Opportunities to Address Digestive Health

Photo source: PB Creative

Clean Label Dairy Series: Innovations in Cultured Dairy Foods, Plus Non-GMO Ingredient Options

Winning Gelato and Ice Cream Flavor Combinations…a Great Way to Welcome Summer 2014!

Getting Creative with Dairy Desserts and Cultured Dairy Foods

Fermented Dairy Foods: Three Trends to Follow

Milk Trends 2014: Flavors, Sweeteners and Other Innovations

Dairy Foods Inclusions that are Cause for Celebration

Summertime is Ice Cream Time…How to Connect to Consumers with Flavors and Packaging

Beverages Innovations…for the Lazy Days of Summer

Cheese Trends: Portion Packs for Back-to-School…and Beyond