Berry on Dairy

The past two weeks’ blogs focused on flavor trends in ice cream innovations. I showcased the complex creations that consumers crave.

To read about how brown flavors continue to evolve in the ice cream category, with caramel’s new best friends being the apple, the banana, the pear and the pineapple, link HERE.

To read about reconstructing desserts into ice cream treats, link HERE.

Many of these complex creations defy the rules of clean-label formulating, not to be confused with clean-labeling marketing. Clean-label formulating is all about using a minimal number of ingredients, and using simple ingredients such as those found in grandma’s cupboard. (Except, really, how many consumers today actually have a living grandma with a cupboard of ingredients, aside from flour, sugar, salt and vegetable oil?)

Clean-label marketing is all about transparency and disclosure. It often includes statements about what the product does not contain, which suggests that like products in the market do contain these ingredients. It’s about connecting with consumers on a personal level. It’s about artisan and hand crafted.

http://www.ingredion.us/applications/Dairy/IceCream_FrozenDesserts.html?utm_source=DonnaBerry_AprilBlog&utm_medium=728x90_CleanLabelFrozenDesserts&utm_campaign=DairyCapabilities

Clean-label formulating and clean-label marketing often go hand-in-hand. Some might refer to this as the real food movement. It incorporates health, animal welfare, social justice and environmental sustainability. Buzzwords associated with the real food movement include clean, local, green, and slow, as well as fair, organic and free-from.

One thing to note with ice cream, the more complex the ice cream flavor, the less simple its ingredient statement. Careful ingredient selection can keep the ice cream real!

The fact is, today’s consumers want products that are as close to nature as possible. Products made with ingredients that are understood, expected, authentic and easily pronounced. But they want their Oreo cookie, too! And Oreos require a few complex ingredients that keep it from being stocked by Whole Foods…and let’s be honest, those all-natural, organic Oreo wannabes don’t cut it.

Caribou Coffee and Mars are the most recent big-brand players to embrace clean labelling, with the former committed to removing all artificial flavorings by the end of 2016, while Mars will phase out artificial colors from its food and drinks globally over the next five years. But with ambiguity surrounding the term, how much influence will such promises have on consumers?

Melanie Felgate, senior consumer insight analyst for Canadean, says, “The term clean label resonates differently among consumers globally, and moreover a third of consumers (34%) do not actually have any understanding of what it means at all. This may reflect the fact that the term clean label is more widely used in industry than as a marketing claim in itself. However as the clean movement gains mainstream traction, as reflected by the popularity social media hashtags such as #cleaneating, it is important that marketers understand what clean actually means to the consumer.”

Of those who do recognize the clean-label term, Canadean’s Q4 2015 global survey revealed it is most likely to be interpreted as meaning products are free from artificial ingredients, are natural or organic, or are chemical/pesticide-free, while a smaller proportion of consumers also associate it with other attributes such as being allergen-free. On this, Felgate says, “The clean-label term generally resonates with consumers as an indicator that a product is natural or chemical-free. However, the fact that a significant proportion of consumers don’t understand the term or interpret it to mean, for example, that a product could be gluten free, suggests that brands should continue to place their marketing focus on core benefits, rather than simply promoting their products as clean.”

With ice cream, we must never forget that the benefit is enjoyment.

So how can ice cream brands align with the clean-label trend? The recent approach by U.S. coffee chain Caribou Coffee is a smart one, according to Felgate.

“While Caribou Coffee promotes the removal of artificial flavorings as their clean-label pledge, the message given to consumers focuses strongly on the sensory benefits,” she says. “The brand emphasizes the realness of its ingredients to provide a superior flavor, with slogans like ‘change you can taste’ and ‘it just got real’ taking center-stage. Highlighting these sensory advantages will resonate much more strongly with consumers than relying solely on the potentially confusing clean-label message to sell the brand.”

Ben & Jerry’s has long been known for complexity, and its use of real, very flavorful ingredients. It avoids ingredients on Whole Foods’ unacceptable list, but has no problem embracing ingredients that assist with maintaining product quality and delivering flavor. This Unilever brand has also never been about organic, but in recent years has taken a free-from genetically modified ingredients stand. This is Ben & Jerry’s approach to clean-label formulating.

The company recently added a Target-exclusive flavor to its product lineup that carries a clean-label name. New Ben & Jerry’s Brewed to Matter Ice Cream is coffee ice cream with fudge chunks and a brownie batter swirl. The kosher certified product is made with non-GMO ingredients, Fairtrade cocoa, coffee, sugar and vanilla, eggs from cage-free hens, and milk and cream. Labels even say the milk and cream comes from “happy cows.”

The ingredient statement reads: CREAM, SKIM MILK, LIQUID SUGAR (SUGAR, WATER), WATER, SUGAR, COFFEE EXTRACT, COCONUT OIL, EGG YOLKS, DRIED CANE SYRUP, COCOA (PROCESSED WITH ALKALI), COCOA, BUTTER (CREAM, SALT), CORN SYRUP, WHEAT FLOUR, CHOCOLATE LIQUOR, CANOLA OIL, CARRAGEENAN, GUAR GUM, SALT, SOY LECITHIN, NATURAL FLAVOR, VANILLA EXTRACT, MILK FAT, SODIUM BICARBONATE.

Limited-edition Ben & Jerry’s Cake My Day is vanilla cake batter ice cream with vanilla cake pieces, buttercream frosting and raspberry swirls. To achieve this complex flavor and still make the Whole Foods’ cut, the ingredients are: CREAM, SKIM MILK, WATER, LIQUID SUGAR (SUGAR, WATER), CORN SYRUP, SOYBEAN OIL, SUGAR, WHEAT FLOUR, DRIED CANE SYRUP, RED RASPBERRY PUREE, COCONUT OIL, EGG YOLKS, NATURAL FLAVORS, VANILLA EXTRACT, RED RASPBERRY JUICE CONCENTRATE, BUTTER (CREAM, SALT), PECTIN, VEGETABLE JUICE (COLOR), XANTHAN GUM, SOY LECITHIN, GUAR GUM, SALT, TURMERIC (COLOR), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), EGGS, CARRAGEENAN.

For some ice cream manufacturers, clean label includes focusing on the craft. Last year, Häagen-Dazs rolled out the Artisan Collection ice cream line. To create the six flavors, the brand teamed up with small confection makers from around the country to craft the gourmet ice cream flavors.

For summer 2016, Häagen-Dazs is replacing the Artisan Collection with the Destination Series, a concept that still involves teaming up with artisan culinary professionals. The flavors are “inspired by some of the world’s most popular travel destinations.”

For example, Sweet Cream Coffee Caramel was developed in collaboration with the small batch artisans at CC Made, Berkeley, CA. The ice cream combines swirls of sweet cream and coffee ice cream with thick ribbons of chicory coffee caramel for an experience rich with New Orleans flavor.

The simple, yet still somewhat long, ingredient statement reads: SWEET CREAM ICE CREAM: CREAM, SKIM MILK, SUGAR, EGG YOLKS. COFFEE ICE CREAM: CREAM, SKIM MILK, SUGAR, EGG YOLKS, COFFEE. CHICORY COFFEE CARAMEL SWIRL: CREAM, CORN SYRUP, SUGAR, COFFEE, CHICORY EXTRACT (WATER, CHICORY), CARAMELIZED SUGAR (SUGAR, WATER), SEA SALT, PECTIN, BAKING SODA, SOY LECITHIN. CONTAINS: MILK, EGG AND SOY INGREDIENTS.

Häagen-Dazs, a brand of Nestle USA, has long maintained a simple approach to ice cream making, which includes using the purest and finest ingredients in the world and crafting them into the best ice cream, as stated on its website.

Check out this trailer for Crafted, a documentary by award-winning director Morgan Spurlock and commissioned by Haagen-Dazs. Link HERE.

You may recall back around 2010, Häagen-Dazs became one of the first brands to take the simple approach to achieving a clean-label. The Häagen-Dazs Five pint ice cream line focused on the simplicity and goodness of five ingredients: milk, cream, sugar, eggs and one flavoring ingredient. Five, of course, is not possible with complex flavors such as those in the Destination Series.

For example, Vanilla Tangerine and Shortbread was developed in collaboration with the small batch artisans at Rare Bird Preserves, River Forest, IL. The flavor combines creamy vanilla ice cream with ribbons of sweet-tart tangerine curd and buttery shortbread cookies for a treat reminiscent of teatime in the U.K. The ingredients are: VANILLA ICE CREAM: CREAM, SKIM MILK, SUGAR, EGG YOLKS, VANILLA EXTRACT. TANGERINE SWIRL: SUGAR, EGG YOLKS, TANGERINE JUICE CONCENTRATE, BUTTER (CREAM, SALT), WATER, TANGERINE EXTRACT, SALT, LEMON JUICE CONCENTRATE. SHORTBREAD COOKIE PIECES: WHEAT FLOUR, BUTTER (CREAM, SALT), SUGAR, EGGS, SALT. CONTAINS: MILK, EGG AND WHEAT INGREDIENTS.

Simpler flavors allow for simpler ingredient statements. Turkey Hill is growing its All Natural Ice cream line. The ingredient statement for new Blackberry Swirl reads: NONFAT MILK, CREAM, SUGAR, BLACKBERRY BASE (WATER, BLACKBERRY PUREE, SUGAR, NATURAL FLAVOR, PECTIN, FRUIT AND VEGETABLE JUICE FOR COLOR), VANILLA. Other new flavors in the line include Black Cherry Fudge, Vanilla Almond Fudge and Vanilla Peanut Butter. Front labels all tout the inclusion of just five base ingredients.

Tillamook has always been about clean-label ice cream. All of its ice creams are void of artificial preservatives, flavors, colors, sweeteners and high fructose corn syrup. But again, to develop a complex superpremium flavor such as Speculoos Cookie Caramel, the ingredient list is going to have to be long.

It reads: Cream, Skim Milk, Sugar, Speculoos Cookie Pieces (cookie pieces [enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, butter (cream, salt), brown sugar, invert sugar, soy flour, cinnamon, salt, sodium bicarbonate], coconut oil), Caramel (rice syrup, milk, water, sugar, nonfat dry milk, butter (cream, salt), pectin, sodium citrate, salt, sunflower lecithin), Speculoos Cookie Butter (speculoos cookies [wheat flour, brown sugar, vegetable oil (palm, canola, and coconut oil), sugar, soy flour, invert sugar, baking powder, cinnamon, nutmeg], vegetable oil [canola and palm oil], sugar, rapeseed lecithin), Speculoos Cookie Butter Base (water, sugar, butter [cream, salt], brown sugar, natural flavor, corn starch, salt, spice, beta carotene [color]), Locust Bean Gum, Guar Gum.

Even organic ice cream often relies on assistance from natural hydrocolloids to maintain quality during distribution and freeze-thaw cycles. For example, Humboldt Creamery is going national with its superpremium organic ice cream. Mint Chip’s ingredient statement reads: organic cream, organic sugar, organic condensed milk, organic chocolate flavored chip (organic dried cane syrup, organic coconut oil, organic cocoa powder, organic soybean oil, organic cocoa liquor, organic soy lecithin), natural organic peppermint extract (organic alcohol, organic peppermint extractives), organic stabilizer (organic locust bean gum, organic guar gum, organic dried cane syrup).

Hope to see you in Florida this week at the International Dairy Foods Association’s annual Ice Cream Technology conference. For more information, link HERE.

What a week for dairy! Between ice cream marketers gathering in southwest Florida to cheesemakers convening in Milwaukee, few dairy executives were in the office. It was a whirlwind of a week for many of us.

According to presentations at both shows, the ice cream and cheese categories are thriving thanks to innovative new offerings and uses. With ice cream, culinary-inspired creations have made this frozen dessert category one of the top-10 trends in U.S. restaurants for 2016. With cheese, advanced technologies are enabling new forms and flavors of cheese, as well as new uses.

My favorite mainstream media headliner this week came from Bloomberg in an article addressing how Taco Bell’s sales are growing five times faster than those of sibling company Pizza Hut, thanks in part to a new strategy focused on catering to Americans’ love of cheese. One such example is the company’s highly successful Quesalupa, which is the result of more than two-years of careful research and testing. It was specifically designed to cash in on an uptick in dairy-product consumption among U.S. consumers.

That’s right! We are digging dairy and we are really loving cheese.

Just last month, Little Caesars Pizza introduced limited-time Stuffed Crust DEEP!DEEP! Dish pizza. The new concept is an eight-corner deep dish pizza topped with cheese and pepperoni and surrounded by a unique, crunchy crust that is loaded with even more gooey, melted cheese. The new pizza boasts 75% more cheese than the regular DEEP!DEEP! Dish.

Consumers are starting to understand that not only is cheese delicious, it is a powerful way to get essential nutrients. This knowledge presents a great deal of opportunity in the snacking cheese category.

According to data from Chicago-based IRI provided to Dairy Management Inc., Rosemont, Ill., and courtesy of the Midwest Dairy Association, retail volume sales of cheese were up nearly 4% during the first two months of the year. String cheese, the most common snacking cheese form, represents a little more than 5% of retail volume sales and is up 7.4%.

With consumers seeking cleaner labels and minimal ingredients, cheese is well poised to deliver more than its inherent protein and calcium. For example, careful formulation allows for cheese with higher protein content.

Why not fortify cheese milk with vitamin D just like we fortify fluid milk? There is a strong parallel between the decline of milk consumption and widespread vitamin D and calcium deficiencies. Most consumers assume vitamin D is already in their cheese and it’s time for us to deliver a solution. After all, vitamin D is a nutrient of concern and cheese can deliver it.

Adding probiotics is another option, as is making cheese with milk naturally higher in omega-3 fatty acids. Why not enhance snacking cheese with other better-for-you functional ingredients?

The consumer is ready for something new in cheese. Check out this VIDEO about opportunities in cheese innovation.

Source: IRI, provided to Dairy Management Inc., and courtesy of the Midwest Dairy Association

Here are some recent innovations.

At only 70 calories, each Apollo’s Gift 100% Lactose Free Mozzarella Snack Stick gives you 6 grams of protein and 15% of your daily required calcium. And to top it off, Apollo’s Gift cheeses are loaded with beneficial probiotics.

Marin Foods in Hong Kong offers bite-sized pieces of cheese in flavors such as almond and black pepper. Called cheese candy, such a product is an ideal delivery vehicle for vitamin and mineral fortification. The same is true for the U.K. product Mexicana Hot Shots, which are cubes of spicy hot cheese that come in a resealable container.

Kraft is building on its Stacked Cheese & Meat snacks that debuted a few years ago in single-serve 1.6-ounce bars in varieties such as Cheddar Jack and Bacon, Cheddar Pepperoni and Jalapeno, and White Cheddar Salami and Black Pepper. The snacks now come in five-pack bags.

There’s also new Big Cheese Snack bars in varieties such as Colby & Monterey Jack, Mild Cheddar and Pepper Jack. Because such bars are designed to substitute for granola bar-type snacks, they should also come loaded with extra nutrition.

There’s infinite opportunity to develop cheeses that speak to the needs of today’s nutrition-savvy, on-the-go, flavor-craving consumer. Cheese marketers must embrace the changing needs of the marketplace and give consumers what they want. That would be more cheese, with a dose of health and wellness.

What many of you are doing to sell more fluid milk is not working. Volume sales continue to decline. In my 23 years of writing for the dairy industry, I have never once written that milk consumption has increased. It is time to be proactive.

This week I read an article about small-batch milk selling for the equivalent of $14 a gallon. To read the article in the New York Times, link HERE. Photo source: MilkPEP

According to the author, many restaurant menus have started citing the provenance of their dairy products, including fluid milk and creamer, in the same way they boast of grass-fed rib-eye steaks and hydroponic tomatoes. And consumers are willing to spend more for boutique milk at farmers’ markets and upscale grocers. At Whole Foods Markets nationwide, sales of grass-fed cows milk—much of it locally produced—have experienced “high double-digit growth during the past two years and will likely increase in 2016,” said Julie Blubaugh, the manager of local products for the company’s Midwest division. That surge is even more remarkable given the long slump in overall milk sales. Annual fluid-milk consumption has fallen to 159 pounds per person in 2014, from 247 pounds in 1975, according to data from the USDA.

The fluid milk industry might just be ready for the small-batch, locally made, artisan trend that has hit everything from beer to chocolate to potato chips…and is quite successful in other dairy categories, namely cheese, ice cream and yogurt. Why not fluid milk?

The reality is that the low wholesale price of milk has left many mom-and-pop dairy farms struggling. Millennial entrepreneurs who embrace crafted foods and customization are seeing something you, your dad and his dad did not see: Milk can be so much more. This is not your daddy’s dairy any more. We do not consume the way we once did. Only the foods that adapt to consumers’ evolving on-the-go, better-for-you, better-for-the-world and story-telling lifestyle will thrive. Innovators are embracing boutique, high-end dairies and see them as a lucrative niche in a tough market.

Source: IRI provided to Dairy Management Inc., courtesy of the Midwest Dairy Association

The days of the all-you-can-eat low-budget buffets are gone. Millennials and the cohort of people born after them, Generation Z, which includes my two sons, are demanding consumers. This became very apparent this past week when I went on two college tours with my 10th grader, first to the University of Wisconsin-Madison and then to my alma mater, University of Illinois-Champaign Urbana. The dining rooms in the residence halls look like upscale restaurants. Though still cafeteria style, with Wisconsin having a pay for what you take format while Illinois still has an all-you-can-eat approach, the foods and beverages offered all tell a story. If it’s not the source, then it’s the nutrition. And when students dine on their own dollar on campus, they are going to cafes serving artisan and locally sourced products. These are young adults with an affinity for what they believe to be the best. This will not change. The milk industry needs to change.

The time is now to design milk beverages to speak to the needs of Millennials and Generation Z. Organic, lactose free, omega-3, grass fed…this is what they want. Extra vitamins and minerals, refueling and preventative…these are attributes that will get consumers to buy milk. Smaller-sized packaging for on-the-go convenience as well as delivery of nutrients is key. Adding value is paramount.

Source: IRI provided to Dairy Management Inc., courtesy of the Midwest Dairy Association

To read an article I wrote earlier this year for Food Business News on “Boosting the Nutrition Profile of Beverages,” link HERE.

Check out this new product in Austria from Seifried. Vita Plus D3 Vollmilch Länger Frisch is a long-life whole milk characterized by a comprehensive health-related added value. Its story is that it will help strengthen overall well-being. The milk is enriched with vitamin C for immunity and vitamin D for healthy muscles, bones and teeth. This milk also contains added omega-3 fatty acids EPA and DHA. DHA contributes to the development and function of the brain and nervous system. Specifically, it is essential for brain development in infants and toddlers, as well as visual function and cognitive health throughout life. EPA plays a crucial role in promoting cardiovascular health and safeguarding the body’s cells and joints.

In Russia, there’s new TH True Milk Phytosterol Fortified UHT Milk, which is said to reduce cholesterol levels and be good for the heart. According to the manufacturer, this milk comes from well-treated cows who listen to music, drink clean water and bathe every day. (Millennials and Gen Z love hearing this stuff!) The company also offers TH Top Kid, which is formulated for the nutritional needs of children ages 1 to 6 years. The formula contains DHA, and an array of other nutrients, including vitamins B, C and D to enhance immunity and support brain function.

Need some milk innovation? Plan to attend the International Dairy Foods Association Milk and Cultured Dairy Products Conference May 24 to 25 in Indianapolis. For more information, link HERE.

This week I showcased new Muscle Milk Protein Smoothie Yogurt Shakes as a Daily Dose of Dairy. Made with Greek-style yogurt, this marks the first time the company can comfortably tout a Muscle Milk brand beverage as being made with real dairy. Read more HERE.

The shelf-stable shakes come in 16-ounce plastic bottles in four varieties--blueberry, mango tangerine, peach and strawberry banana—and contain 25 grams of protein from the added yogurt, milk protein concentrate and whey protein concentrate. Because the beverage is heat treated after culturing, the cultures are no longer live and active and this is declared on product labels. This brand is all about full disclosure and transparency and is not going to take any chances with upsetting the dairy industry. It knows we play hard ball to protect our beloved milk.

For those unaware of the brand’s testy relationship with the U.S. dairy industry, here’s a quick synopsis of what resulted after the dairy industry filed complaints with various regulatory agencies during the past decade. For all Muscle Milk products currently in distribution, the words Muscle Milk are now followed by the word “brand” on package front labels. Excluding the new yogurt smoothie line, the verbiage “contains no milk/includes milk proteins” is also prominently displayed on front labels. This is to prevent consumers from thinking that Muscle Milk is made with real milk.

Others have learned from the brand.

Rolling out this coming month is new MET-Rx Ultra Recovery High Protein Milk Shake. Available in chocolate and vanilla flavors, this post-workout protein shake has ultra-filtered milk as its number-one ingredient, enabling the beverage to claim it is “made with real milk.” It gets a protein boost from the addition of milk protein isolate, to deliver 30 grams of protein in every 11-ounce shelf-stable bottle.

Dairy protein beverages for sports enthusiasts and athletes are coming from all types of food and beverage marketers, except, yes, you guessed it…dairy processors. There are a few players, most notably Shamrock Farms with its Rockin’ Refuel. Read more HERE.

And milklife has Core Power and Core Power Elite. Read more HERE.

Recently, Dairy Farmers of America introduced Live Real Farms, an energy drink described as “made with real dairy and fruit juice.” The 11-ounce aseptically packaged shelf-stable carton lists fruit juice blend as the first ingredient. The formulation also contains lactose-free skim milk and whey protein isolate. Read more HERE.

Made with real milk or not, non-dairy beverage marketers have definitely upped their game and are getting quite aggressive in the sports nutrition business using specialty dairy ingredients.

Late last year, the PowerBar brand extended its sport nutrition know-how into the ready-to-drink sector with PowerBar Protein Shake. It contains the company’s proprietary protein blend of milk protein concentrate, calcium caseinate and whey protein concentrate. Each 14-ounce shelf-stable bottle provides 30 grams of protein. For more information, link HERE.

And just this past month, Atkins Nutritionals strayed away from the weight loss segment and entered the sports nutrition business with new Atkins Lift Protein Drinks. Available in three flavors--berry, lemon and orange--each 16.9-ounce bottle contains 20 grams of protein from whey protein isolate.

It’s time for dairy processors to do more with the leading sports nutrition protein that has its origins in milk. It’s the WHEY to go in the beverage business.

It’s Also Time to Compete in the World Dairy Innovation Awards

Many dairy processors have introduced great new products this past year and I encourage you to enter the World Dairy Innovation Awards 2016. U.K.-based FoodBev Media has organized and presented this award for the past 10 years, and this year will be selecting winners in 18 different categories ranging from products, brands and catering to marketing, packaging and sustainability. All are designed to celebrate excellence and innovation across every category of the global dairy industry.

Every year, some of the biggest, most world-renowned brands and groundbreaking new start-ups enter the awards, highlighting their newest innovations on this global platform. The finalists and winners of the 2016 awards will be announced at a special gala dinner during the 10th Global Dairy Congress on the evening of June 28, 2016, in London.

In 2015, the World Dairy Innovation Awards attracted more than 220 entries from 27 countries.
This year, the closing date for entries is May 20, 2016. For more information and to enter, link HERE.

I am honored, once again, to be a judge. There are nine of us this year. To hear video clips on what we will be looking for when selecting winners, link HERE.

After extensive analysis of the yogurt and fermented dairy segments, I’ve identified five megatrends driving innovation in the category. This blog explains these trends and provides global examples of products supporting them.

Want to learn more? Plan to attend the International Dairy Foods Association Milk and Cultured Dairy Products Conference May 24 to 25 in Indianapolis. I will delve into each of these trends and provide additional global examples during my presentation on May 24th at 1:30 entitled “Developing Products Consumers Want to Buy.” For more information, link HERE.

According to Mintel’s annual review of the yogurt category, the segment continues to boom and shows no signs of slowing. Yogurt volume retail sales across major global markets reached 16.3 million tons in 2015, an increase of 4% over 2014. This is being driven by increased per capita consumption in China and the U.S.; European yogurt consumption is mostly stagnant. But don’t forget, many Europeans consume about three times the amount of yogurt than an American.

Megatrend #1 Back-to-Basics

In most established markets, yogurt brands are reinforcing their natural credentials by going back to the basics. This includes focusing on plain, unsweetened offerings, as well as low-fat and whole milk formulations (versus the previously popular fat free).

“As consumers seek unadulterated, natural foods, plain yogurts, particularly unsweetened ones, offer the ultimate clean label,” says Caroline Roux, research manager-food and drink U.K. “In fact, in 2015, plain yogurt became the most popular flavor, taking over strawberry.”

Mintel reports that share of new unflavored spoonable yogurt grew 2.5 percentage points, compared to 2014, to reach 18% of the global launches. These products are in response to the “sugar backlash” that’s impacting all sweetened food segments.

With fruit-flavored yogurts and other cultured dairy products, there’s a trend towards using premium, select naturally sweet fruit ingredients (with piece identity) or fruit juices. This allows for claims such as “no added sugar.”

“Beyond sugar, fat is the other nutrient on consumers’ watch list,” says Roux. “However, full-fat, whole milk yogurts enjoyed a rebirth of popularity in 2015, driven by consumers’ reappraisal of good vs. bad fats, as well as a craving for ‘the real thing.’”

One of the best examples comes from all-natural Cascade Fresh yogurt. This Pacific Northwest brand was ahead of its time when it originated some 30 years. In 2014, the founding family retired the brand, only for new owners to scoop it up, knowing that the product is exactly what today’s evolving yogurt consumer wants. Sweetened only with fruit juice, made with low-fat milk and loaded with probiotic cultures, Cascade Fresh is back!

“As the new makers of Cascade Fresh, we plan to continue the same healthy recipe, same smooth texture, same delicious taste with new flavors and variations on the horizon,” according to Kris and Curt Fuehr, the new owners of the brand doing business as Wholesome Yogurt, Bellevue, WA.

The product line is making its comeback in six flavors. They are: Blackcap Raspberry, Blueberry, Cherry Vanilla, Lemon Chiffon, Peach and Strawberry.

What makes this yogurt so unique is that each serving is cultured right in the cup. This is not bulk, vat-made, gelatinous yogurt, this is artisan, handcrafted, slowly cultured yogurt that preserves all eight of its health-enhancing probiotics. (This feeds right into Megatrend #2)

“Of course, there are no GMOs, rBGH, and our milk comes from family farm-raised, happy cows,” according to the Fuehrs.

Megatrend #2 Focus on Fermentation

That’s right. Focus on the fermentation. Yogurt and other cultured dairy products complement consumers’ desire for minimal processing. Fermentation is not only minimal and straightforward, it’s an ancient preservation technique. Today’s consumers find this intriguing and attractive.

“As consumers show greater interest in how food is made, they have re-embraced fermented foods,” says Roux. “The positive health benefits of fermented food are a big draw.”

The popularity of Greek yogurt continues to grow around the world, but to date, there’s been no other ethnic yogurt concept that has come even close to making a sizeable impact on the category. The focus on fermentation may be the next Greek yogurt.

With consumers’ growing interest in fermented foods comes a curiosity for ancient recipes. That’s what you get with kefir, in both spoonable and drinkable formats.

“Leveraging consumers’ renewed appetite for ancient processing techniques, manufacturers have started to communicate around the simple and traditional fermentation process required to make yogurt,” said Roux. “This is also assisting kefir with gaining mainstream traction outside of Russia and Eastern Europe.”

Numerous trend trackers, not just me, agree that we are in the midst of a culture craze, with fermented foods and probiotics growing like the good bacteria that they are! Dairy processors need to up their game and not let the kimchi and kombucha companies steal the spotlight.

Use the package and marketing materials to talk about the fermentation process and the craftsmanship behind the product. This is likely what will make drinkable fermented dairy products more competitive in the beverage category. Kefir is a great example.

In Germany, Müller Dairy now offers single-serve (500 gram) bottles of drinkable kefir. The company uses the same traditional recipe followed for its cup kefir line to make the drinkable product, with a focus on the fermentation and kefir’s Eastern European ethnic heritage. Even the graphics relay this, much like many Greek yogurts use visuals to suggest Greece.

Megatrend #3 Clearly Communicate What’s Inside

Show consumers what they are getting!

At the Research Chef’s Association meeting back in March in Denver, an executive from Campbell’s Soup made a profound statement that I continue to repeat. It’s in regards to Millennials and the generation that follows. The GenZers, who were born after December 2000 and are the true 21st century consumer.

What he said was, “put it in a mason jar and write a description in a sharpie marker, and they will buy it, and at a premium!” It’s so true. Today’s consumers want to see what they are buying. Transparency is paramount.

Glass jars have long been used for yogurt and other cultured dairy products throughout Europe. Today, their use is growing and catching on in other countries. Glassed dairy foods make the consumer think old-fashioned milk man.

In the U.K., Brown Cow Organics hand produces its non-homogenized yogurts on a family-run farm. The yogurts are made from milk produced by Guernsey cows that have been raised in a “relaxed, happy lifestyle” and on a healthy diet, grazing only on organic grass. The milk contains A2 beta casein protein, which is associated with improved digestibility. They use glass to convey the simplicity and the purity.

Megatrend #4 Create an Urgency to Purchase

Get it now. It won’t be available for long. That’s what you communicate with limited-edition and seasonal flavors. These products keep shoppers interested in exploring the yogurt and cultured dairy products category. Instead of reaching for their favorite brand and flavor—we are creatures of habit—knowing that a new concept might only be around for a few months peaks their curiosity.

Now, as much as I love holiday celebrations, associating a product with a specific calendar date means the day after, any product remaining on shelf will be making its way to the discount bin. So instead of Rudolph’s Cherry Red Nose yogurt, maybe try Ski Slope Cherry Cheeks.

Megatrend #5 Meld the Familiar with Something New

This last megatrend encompasses products, flavors and even textures. And I’m not going to spend too much time on it here, as I have a bunch of surprises to showcase this week as a Daily Dose of Dairy. So stay tuned…

But here’s a sneak peek with the focus on cottage cheese. It’s time to bring new life to cottage cheese before it gets buried with the “diet plate” generation

Norway’s Q-Meieriene agrees that its’ time for cottage cheese’s comeback. This company says is blending its popular skyr with cottage cheese to offer a unique high-protein snack in three varieties: Blueberry, Mango & Passionfruit and Vanilla. The fat-free, no-sugar-added product delivers 18 grams of protein in every 175-gram container.

To all the mom’s out there, Happy Mother’s Day weekend!

This week I was honored to speak at the Midwest Dairy Association’s Chicago-stop for its Tomorrow’s Dairy Consumer summit. After addressing a room of dairy industry leaders on the topic of Marketing to Millennials, I was asked a number of questions. Some made me giggle, because if I had the answer to them, none of us would need to be sitting in that room.

The reality is that industry analysts and consultants are taking their best educated guess as to why consumers say and do the things they do. Again, if we had firm answers, the dialogue would not need to take place. The knowledge would simply be implemented. Survey responses, scanner data and social media analysis is just that. It provides direction and helps predict what might work in the future, but the numbers are about what already transpired.

One of the questions asked at the summit was why millennials—this demographic that’s all into minimally processed foods sourced locally--are purchasing nondairy milks, e.g., almond, cashew, flax, hemp, soy, when they know these are processed and packaged, often quite a distance away. I responded that I have no idea.

http://sensoryeffects.com/contact?utm_source=bod&utm_medium=blog&utm_campaign=BOD_0516_FlavMilkInnovations

However, after pondering the question for a few days, the answer is very obvious. They are curious.

Unlike the generations preceding millennials who tend to be creatures of habit, millennials are all about exploration. They crave excitement and desire the unknown.

Data presented at the summit showed that millennial like milk. They buy milk. But they want something to shake up their day, so they try something new. If it passes the taste test, it’s added to their approved food list, which continues to grow, and as a result, items on that list are purchased less frequently.

Here’s an analogy for creatures of habit, who really are not as set in their ways as they think. Lite beer…you like it. You drink it. You know it has fewer calories than other beers. It’s your go-to on a hot summer day and usually there’s a bottle or can in the fridge. But you are curious about the hundreds of craft beers out there. You try a local IPA. You like it. You now buy it occasionally.

Another craft brewer rolls out a limited-batch cider. You try it, like it, and buy a six pack every time you go shopping because you know it will sell out soon. Less of your beer budget goes to Lite, even though it’s still a favorite.

This is what has happened to fluid white milk. This is why it’s paramount for milk marketers to think like craft brewers. It’s to keep millennials (and even us older consumers) engaged.

It works in ice cream. There’s probably a multi-serve vanilla package in your freezer right now, which cost about $4.00. There’s also a pint of Jeni’s most recent limited-edition innovation, which cost $9.99.

And think about cheese…your go-to is cheddar and mozzarella, but after swinging by the specialty cheese case, you find some truffle Gouda in your cart. Next week you want to try the Tuscan fontina.

For some ideas on artisan and value-added flavored milk, link HERE.

Need additional milk innovation? Plan to attend the International Dairy Foods Association Milk and Cultured Dairy Products Conference May 24 to 25 in Indianapolis. For more information, link HERE.

Germany’s Müller Milch is one of the most progressive players in the limited-edition flavored milk sector. Some of the company’s most recent innovations come under its Müller Milch Select brand, which now offers indulgent milk flavors such as White Chocolate Raspberry and White Chocolate Coconut Almond.

Müller Milch is also rolling out two seasonal milk flavors. Coco Chocolate is a blend of chocolate flavor with a touch of coconut, and White Chocolate Pistachio.

This is definitely one of the most engaging flavored milk campaigns. Talk about creating an urgency to purchase. For a few short weeks in March, the company offered four unnamed flavored milks, with each bottle donning a masked woman. Consumers were encouraged to purchase all four and guess the flavor on the company’s website. Correct responses were then entered into a sweepstakes. The four flavors were: gold masked bottle=popcorn, black masked bottle=orange, red masked bottled=salty caramel and silver masked bottle=vanilla.

This past winter in the U.K., Crediton Dairy introduced “velvety smooth and luxuriously rich” ready-to-heat-and-drink Gü Hot Chocolate. The indulgent, full-fat milk came in three flavors: Hot Chocolate, Mocha Flavor Hot Chocolate and Salted Caramel Hot Chocolate. Packed in a multi-serve 750-milliliter carton, a cupful is easily warmed in the microwave.

The dairy also market’s the U.K.’s number-one branded milk: Moo. Sold in 1-liter multi-serve cartons, 1% milkfat Moo comes in four flavors: Banana, Chocolate, Chocolate Fudge Cake and Strawberry. In response to consumer demand, the milks are now rolling out in 330-milliliter single-serve bottles.

In the U.S., Prairie Farms continues to find success with its seasonal milk offerings. Just in time for summer sipping, the company adds Honey Cookie Milk to its warm-weather trio of flavors.

Sold under the Chef’s Splendor brand, Honey Cookie Milk joins two other culinary-inspired flavors: Dark Chocolate Truffle and Sea Salt Caramel. All three Chef’s Splendor flavors are blended with 100% real milk and have the perfect balance of sweetness, according to the company.

Honey Cookie is a delicate combination of honey flavor and sugar. Dark Chocolate Truffle is an intensely indulgent combination of real cocoa flavor with a hint of vanilla. Sea Salt Caramel combines buttery caramel flavor with a touch of sea salt. All flavors in the lineup are made with premium ingredients and natural flavors.

“Prairie Farms continues to drive innovation by bringing our customers new and exciting milk flavors throughout the year. With the introduction of 21 specialty milk flavors since 2015, we have completely disrupted the flavored milk category,” says Rebecca Leinenbach, vice president of marketing and communications at Prairie Farms. “Our Chef’s Splendor lineup is unique. The indulgent flavor combinations are delicious on their own, perfect for recipes or they can complement a variety of spirits.”

The Gorham Grind, an independent community coffeehouse located in the heart of downtown Gorham Village in Maine, has teamed up with a local dairy to offer Rocket Fuel.

It’s a coffee milk that’s been kicked up a notch. It’s made with a proprietary espresso syrup using double-brewed dark coffee. This gets combined with caramelized sugar and a blend of local whole milk, nonfat milk and half & half.

Earlier this year, Dean Foods added TruMoo Calcium Plus low-fat chocolate milk to its line of flavored milks. It contains 50% more calcium per serving than regular low-fat white milk.

“We are constantly striving to develop delicious products that provide nutritional benefits to our consumers and their families,” says Greg Schwarz, vice president of marketing at Dean Foods. “TruMoo Calcium Plus allows kids and adults to get important nutrients that they need, all in a tasty treat.”

Also in the States, Promised Land Dairy Kicked off 2016 with updated packaging that communicates the artisan, crafted nature of its flavored milk. Made using Jersey cow milk, which clearly stated on package labels, the new bottles showcase an array of beautifully colored labels that instantly communicate the brand’s indulgent core and seasonal flavor offerings.

New typefaces, color palates and the more modern, art deco design of the bottles reflects the evolution of the Promised Land brand’s overall look and feel, while still evoking nostalgia consumers have come to instantly recognize. The new bottles are more ergonomically correct and address the consumer’s previous challenges with spillage. With the refreshed packaging, Promised Land stays true to its heritage in glass bottles by using recyclable PET so consumers can continue to see the quality milk inside.

Promised Land added three new seasonal flavored milks to its portfolio in 2015, including Salted Caramel Latte, Mint Chocolate Chip and Pumpkin Spice. Its core flavored milks include Midnight Chocolate and Very Berry Strawberry.

Lastly, one of the more interesting flavored milk concepts to roll out in 2016 comes from WhiteWave Foods. New Sir Bananas is a half-gallon gable-top carton line of reduced-fat milk blended with real bananas. The ultra-pasteurized milk contains 20% bananas and comes in two varieties: Bananamilk and Chocolate Bananamilk. Sir Bananas is sweetened by banana puree and cane sugar, with natural vanilla rounding out the flavor profile.

It’s Also Time to Compete in the World Dairy Innovation Awards
Many dairy processors have introduced great new products this past year and I encourage you to enter the World Dairy Innovation Awards 2016. U.K.-based FoodBev Media has organized and presented this award for the past 10 years, and this year will be selecting winners in 18 different categories ranging from products, brands and catering to marketing, packaging and sustainability. All are designed to celebrate excellence and innovation across every category of the global dairy industry.

Every year, some of the biggest, most world-renowned brands and groundbreaking new start-ups enter the awards, highlighting their newest innovations on this global platform. The finalists and winners of the 2016 awards will be announced at a special gala dinner during the 10th Global Dairy Congress on the evening of June 28, 2016, in London.

In 2015, the World Dairy Innovation Awards attracted more than 220 entries from 27 countries.
This year, the closing date for entries is May 20, 2016. For more information and to enter, link HERE.

http://www.berryondairy.com/cottagecheese-dips-dressings-spreads-sour-cream.html#31716

Clean label is no longer the hottest trend. It’s reality. It’s expected.

The hot-off-the-presses 2016 Food and Health Survey from the International Food Information Council (IFIC) Foundation, Washington D.C., shows that Americans want to know more about their food and are changing their behaviors based on what they learn. This year, almost half of all American (47%) said they look at the ingredients list when deciding what to purchase, up from 40% just a year ago.

When Americans define what makes a food healthy, it’s becoming more about what is not in a food rather than what is in it. The presence of artificial ingredients and preservatives is a leading deal breaker when it comes to purchase intent.

http://www.ingredion.us/applications/Dairy/yogurtandcultureddairy.html?utm_source=DonnaBerry_CleanLabelCulturedDairy&utm_medium=728x90&utm_content=DairyCapabilities&utm_campaign=Dairy

When given a list of attributes that describe a “healthy eating style,” 51% of consumers chose “the right mix of different foods,” followed by “limited or no artificial ingredients or preservatives” (41%). However, it should be noted that just 2% of consumers identified limited or no artificial ingredients or preservatives as a top consideration when not given a list. “Moderation/serving size and portions” topped the open-ended responses (26%) for healthy eating styles, followed by “includes certain foods I define as healthy” (25%).

The definitions of healthy and natural foods are also being conflated. According to the survey, “natural” food is most often associated with having no preservatives or additives (29%), having ingredients that come straight from nature and whole foods (19%), or having no artificial ingredients or flavors (17%). DAIRY CAN BE ALL THIS AND MORE!

If food is grown regionally or served at a local establishment, consumers are more likely to trust the safety of that food. More than 70% of consumers trust the safety of food produced in their region of the country, while just 24% trust the safety of food from another country. DAIRY, FLUID MILK IN PARTICULAR, IS A LOCAL FOOD. Cultured dairy products can also highlight the source of their milk and other ingredients.

Interestingly, a majority of Americans believe that modern agriculture produces nutritious foods (56%), safe foods (53%) and high-quality foods (51%). LET’S TALK THIS UP ON PRODUCT LABELS AND WEBSITES.

Seventy-three percent think it’s important that food products be produced in a sustainable way. Of those 73%, the most important aspects of sustainability cited were conserving the natural habitat (44%), reducing the amount of pesticides used to produce food (43%) and ensuring an affordable food supply (37%). However, just 38% of all Americans are willing to pay more for food that is produced sustainably.

With all that data, taste still reigns. Year-after-year, the IFIC survey continues to show that taste trumps price, healthfulness, convenience and sustainability. DAIRY IS DELICIOUS AND WE NEED TO BETTER COMMUNICATE FLAVOR TO CONSUMERS.

Look how Promised Land calls out flavor before protein and calcium in the bottom right corner.

Indeed, flavor is what the culinary professionals are promoting at the upcoming National Restaurant Association Restaurant, Hotel-Motel Show kicking off tomorrow in Chicago. This annual trade show servicing the global restaurant, foodservice and hospitality industry will run May 21 to 24 at McCormick Place. Clean label, local ingredients and simple recipes are a given.

Millennials have had a major hand in influencing changes at restaurants in the past 16 years, and operators can study the group to figure out how to feed their demand for healthy fare, writes Healthy Dining President Anita Jones-Mueller. Flavor is key, and health-conscious millennials are increasingly seeking more fruits and vegetables, whole foods and sustainable options.

Jones-Mueller writes that millennials popularized “eating clean” and made feel good food terms such as “natural,” “whole,” and “organic” mainstream and a must-have for menus.

She also confirms: taste dominates. Whether it’s the segment of millennials that is focusing more on taste and cost or the segments focusing more heavily on health and nutrition, the flavor of food matters. This generation has high expectations for taste and isn’t afraid to let restaurants, friends, peers and followers know whether or not those expectations have been met.

To read the article she wrote on how millennials are redefining healthy, link HERE.

Cultured Dairy Foods for Clean-Label Formulating
Are you marketing your clean-label cultured dairy foods as a better-for-you choice to food formulators, culinary professionals and home cooks? You should be!

Consumers want to see shorter, easy-to-understand ingredient lists before purchasing foods and beverages. Dairy ingredients can serve as a substitute for many unwanted ingredients in a variety of food applications to achieve a more natural product.

To read more, link HERE to a technical report produced by the U.S. Dairy Export Council and
National Dairy Council entitled “Dairy Solutions for Clean-Label Applications.”

Nutrition Trends
The Dairy Council of California (DCC) recently released its Spring 2016 Top-10 Nutrition Trends report. Dairy Council’s trends tracking system identifies food and nutrition issues likely to impact the dairy industry in the next one to three years. The DCC staff identifies the trends and then compiles the information in a newsletter twice a year to distribute to industry leaders for their own communication and planning purposes.

Listed below are the five that I believe to be the most relevant and actionable by dairy processors and marketers. To access the complete report, link HERE.

1. Dairy’s positive contributions to nutrient intakes and health are often ignored. Consumption of milk and dairy foods continues to be linked to better nutrient intakes and health outcomes (prevention of heart disease, metabolic syndrome and diabetes and better weight management). A growing body of research also supports dairy fat as potentially providing health benefits, offering an opportunity to promote whole milk and cheese.

However, public health advocates and other health professionals do not consistently endorse dairy foods. While the 2015–2020 Dietary Guidelines for Americans (DGAs) advise two or three daily servings of dairy in eating patterns, consumers sometimes reach for milk substitutes such as almond, rice and soy products. Research shows that consumers believe in the goodness of milk…but this belief doesn’t always translate into practice.

The industry can intensify efforts to develop innovative milk and dairy products that are tasty, convenient, affordable and nutritious to compete with alternative beverages. In addition, industry investment in research on the nutrient profile of milk and dairy foods to reinforce messaging will be important.

2. Plant-based eating patterns are on the rise due to many factors.
Until recently, plant-based eating patterns were advocated primarily for their health benefits and chronic disease-fighting attributes. Now, the popularity of these patterns is growing due to economics, animal welfare concerns and sustainability needs. Many public health groups promote diets based on plant foods; for example, the focus of the dietary patterns endorsed by the new DGAs is more heavily plant-based. Efforts are being made at many levels and in many organizations to adopt these eating patterns. Campaigns such as Meatless Mondays are frequently offered in hospitals and schools, and documentaries on the righteousness of this approach abound.

Milk and dairy foods may or may not be included in these plant-based patterns. The DCC has multiple efforts highlighting how milk and dairy foods can and should be incorporated into plant-based diets for their unique package of nutrients, affordability and convenience. Dairy foods can be marketed as natural and minimally processed, to fit into the plant-based movement. Health professionals and consumers will need reminders that “plant-based” does not mean “plant-only,” and indeed, for long-term health and well-being, meat and dairy foods can be consumed.

3. The quest for protein intensifies; plant proteins are in the limelight.
Protein continues to be the “nutrient of the decade” as its list of health benefits grows beyond muscle-building to include satiety and weight-management benefits, blood-glucose control, bone health and healthy aging. Consumers are seeking protein sources at every meal and snack, but alongside the move toward plant-based diets, plant-derived protein sources are increasingly popular. Meat, eggs and dairy—traditionally excellent sources of protein—are often overlooked for new and innovative proteins such as hemp, pea, quinoa, tempeh, spirulina and even insect. There is little talk or awareness about protein quality, of which animal sources are unparalleled.

Consumers and health professionals need to be reminded that dairy foods are superior sources of protein. This can be accomplished through product labeling and marketing messages. The DCC has numerous materials on protein benefits and good sources and also communicates the research-supported importance of distributing protein evenly throughout the day. Most people need more protein at breakfast and lunch.

4. Food choices are increasingly based on consumer values beyond nutrition.
Personal values about food as it relates to a higher cause—such as animal welfare, feeding the world and environmental concerns—are increasingly driving food choices. Many consumers believe that what they eat is a reflection of who they are. For example, someone may choose to eat only cage-free eggs, organic milk and grass-fed beef due to concerns about how animals are treated on the farm. Nutrition, cost and even taste may be less important factors. This will greatly impact the food industry, which will need to demonstrate to consumers that their concerns and values about animal welfare, sustainability and global needs are shared. Transparency and communication will be critical to maintain the trust of often skeptical consumers.

5. Sustainability approaches broaden to encompass waste, packaging.
Efforts to improve the sustainability of food-production practices, which originally focused on reducing greenhouse gas emissions, have expanded to include factors such as reducing waste, minimizing water usage and using packaging materials that are recyclable or biodegradable. Consumers are increasingly concerned about the environment and receptive to ways they can make a difference individually. Often they will avoid foods that are packaged in non-recyclable materials. Buying local is another popular tactic to help the environment.

There is a strong opportunity to improve sustainability by reducing waste, given that about 40% of food from farm to fork is discarded. Considerable consumer confusion over “use by,” “sell by” and “best by” dates results in large amounts of nutritious and wholesome food being discarded. A small but growing effort is underway to standardize these dates nationwide to help minimize food wasted at retail outlets and in the home.

The DCC educates on how the dairy industry has made great strides toward decreasing the environmental impact of producing milk and dairy products. In addition, it continues to message that the lifelong health and well-being of individuals is part of the whole sustainability equation. Efforts to educate about minimizing waste are being examined as well.

Seldom does a week go by when I do not receive at least one call or email requesting information on co-packing--the process of having an established food company manufacture and package another company’s product--or a request for product development assistance. The former I am not equipped to do (I write, not manufacture), and with the latter, I don’t have the necessary resources at my disposal. However, it is with strong regard that I refer these inquiries to my online directory of experts in co-packing and product development. You can link to the directory HERE.

The top-three requests I receive are for dairy protein and yogurt beverages, ice cream and yogurt. The strangest one was for a cannabis cheese spread. (If you can do that, please let me know.)

Why beverage, ice cream and yogurt? It’s because millennial entrepreneurs are investing in these businesses. They are creating products they want to buy and need industry experts to help them fine tune formulations, as well as get assistance in regulatory, and finally manufacturing, packaging and distribution.

Outsourcing production to a co-packer is increasingly common in the dairy foods sector. It allows inventors to get out of the kitchen and utilize the expertise of established dairy operators. Using a co-packer also allows the inventor more time to promote and distribute product.

http://www.pitchmediagroup.com/vid/gocfhyxesxxa_h

Co-packers are also often used by large and established national and international dairy marketers. For these companies, sometimes it makes economic sense to outsource, especially when producing highly perishable products such as dairy foods where distribution distance issues may arise with their own production facilities. Also, outsource manufacturing is seasonal for some marketers, when product demand is up and they are already running at capacity at their own facilities.

Identifying the right co-packer and partner for development and production of dairy foods should be taken seriously. It is particularly critical for a start-up looking to get its dream product into the highly competitive dairy foods marketplace. There is no room for error when budgets are tight and you are introducing a new brand. You need a business partner that will be with you every step of the way.

Never forget, however, that you are the brand owner and are fully responsible for the quality of your product. If there’s a product recall, it’s your brand on the line. This is why it is paramount that you ask the right questions and establish a positive relationship with your co-packer.

Deciding on the type of co-packer to use is the first step. There are regional and local dairy manufacturing companies that offer their services to entrepreneurs and start-up companies that do not have the capital to invest in building their own plant. The majority of such dairies produce their own branded products in addition to co-packing for others. This allows them to more fully utilize their manufacturing capabilities by running longer production shifts and keeping employees busy.

There are also contract manufacturers who only produce and pack product for others companies to sell. Depending on the volume and type of product, sometimes these facilities can be commissary-type operations. Even some universities are equipped for co-packing.

Some co-packers provide R&D assistance, for everything from formulating to troubleshooting to quality control and assurance. There are also independent product development companies that handle all aspects of commercializing a new dairy food concept…from formulation to production to packing to distribution.

Reasons to use a co-packer:

Co-packers can help better predict costs and reduce investments, allowing the marketer to concentrate on selling product.
Co-packers allow capital expenditure to be deferred and used elsewhere.
Established co-packers have experience in manufacturing and packaging specific types of dairy foods.
They can assist with scale-up, from bench-top to industrial manufacturing, in a timely manner.
They have already been certified and have a HACCP plan in place.

Important considerations:
The co-packer becomes your business partner and it is critical that you have mutual trust.
These are topics to address:

Confidentiality agreement
Ingredient sourcing
Segregation of ingredients
Quality assurance
Quality control
Packaging sourcing
Regulatory
Sanitation
Record keeping
Traceability
Sustainability

Good luck on your next innovation. Remember to use BerryOnDairy.com’s Co-Packers/Product Development Assistance tab (LINK HERE) to find the partner to bring your innovation to market.

Millennials are starting to have families. Although the millennial mom grew up drinking fanciful, made-to-order Starbucks beverages alongside her boomer mom, who also let her have a soda with her Happy Meal and a juice box at the mall, the millennial mom would never fathom allowing her youngster to have a nutrient-void, calorie- or sugar-laden beverage…or at least not in public. After all, food and beverage is a form of self-expression for millennials.

That’s why millennials love dairy. They know: milk does a body good! They embrace the nutrition, along with the efforts to make milk beverages simpler, cleaner and more power packed.

To read an article about reducing added sugar in beverages, including flavored milk and drinkable yogurt, link HERE to an article I recently wrote on the topic for Food Business News. It provides a detailed explanation on the sweeteners that won’t count as added sugar on the new Nutrition Facts label, as well as how fruit juice can be used as a natural sweetener, color and flavor in dairy beverages.

http://www.glanbianutritionals.com/products/functional-ingredient-systems

Dairy foods marketers must reach out to millennial moms, who are quickly growing in population size and in spending power. Research shows that millennial moms are willing to spend where they need and want to, with food for their youngsters a priority.

According to research presented by Madlyn Daley, senior vice president of strategic insights and evaluation at Dairy Management Inc., millennials are health-conscious and aware of what they are putting into their bodies, and the bodies of their babies. They want simple, clean and local, and dairy resonates with them. Daley spoke to dairy processors and marketers at Midwest Dairy Association’s Chicago installment of “Tomorrow’s Dairy Consumer,” which took place in early May.

“Millennials like that milk is nutritious and delicious,” she said. “Milk is associated with being a good parent and traditional family values. Many millennials drink milk to set a good example with their kids.”

As one millennial mom recently said to me, “I look like a good mom when my child is drinking milk.”

Moms appreciate the calcium and vitamin D, as well as all the other nutrients milk contains, inherently or through fortification. Protein especially resonates with them. Managing weight is a key function of protein, and moms think protein is a way to prevent childhood obesity. (But don’t call it out as a weight management or diet product. This might suggest “diet food,” fake, phony, made in a laboratory.)

Just focus on the protein content. Emphasizing the high-quality (contains all essential amino acids in the proportion the body prefers) nature of milk protein makes sense.

Vaalia Kids Yoghurt comes in 140-gram refrigerated pouches and is “packed with goodness.” Besides being loaded with protein (7 grams) for growing bodies and calcium for strong bones and teeth, the product contains no artificial colors, flavors or sweeteners and is source of probiotic bacteria “for happy tummies and immunity.” It’s also in a convenient, spill-free, grab-and-go pouch package. Flavors are: Banana, Strawberry, Tropical and Vanilla. This product speaks to the millennial mom. For more information, link HERE.

Source: Dairy Management Inc.

“Protein may have caught Americans’ attention overall, but millennials are more likely to seek out the benefits of protein,” said Daley. (see graph)

This desire for increased protein makes yogurt and yogurt drinks increasingly attractive to millennial moms. Daley cites data from the IRI custom milk database.

“Ninety percent of millennials buy yogurt, with many strong purchasers of yogurt drinks,” Daley said. Yogurt drinks are portable, convenient and simple nutrition.

Millennial moms need their protein fix, too, especially during rushed mornings. Moma Yog-Oat Smoothies are perfect for dashboard dining as well as midday snacking. Packed with smooth oats, low fat yogurt and real fruit, Yog-Oat Smoothies are high in protein, a source of fiber and have no added sugar.

The 250-milliliter single-serve bottles come in two varieties: Mango & Peach and Strawberry & Banana. Each pack delivers 170 calories, 8.5 grams of protein and 2.6 grams of fiber. They are approximately 85% yogurt, 10% fruit and 5% oats, along with oat fiber and milk protein. For more information, link HERE.

Here are some interesting facts that have influenced millennials’ attitudes and behaviors. For starters, they are the first generation to leave the hospital in an approved car seat and remain buckled in. (Gen Xers and boomers rolled around on the car floor as tots and still occasionally forget the seat belt.) Photo source: Bankrate.com

They were the first generation to not have to experience second-hand smoke when attending a 21-or older social establishment. (Remember how bad clothes, hair and coats stunk after a night on the town?) Active wear is considered appropriate casual Friday attire for millennials. (I thought flip flops were for the beach?) They are a health- and wellness-seeking consumer segment who wants to be safe and comfortable.

As one millennial mom website explains: We’re fully informed on health and wellness, and with this information many families have adopted healthier lifestyles. A defining characteristic of millennial moms is a commitment to buying healthy foods and products for kids.

This presents an incredible opportunity for the drinkable yogurt and nutrient-enhanced milk beverage business. As one millennial mom told me at the recent restaurant show, she gives her picky preschooler a single-serve chocolate fairlife milk to drink on the ride to school every morning. “It’s a milk meal replacement that I feel good about serving my son, compared to some of those other nutrition shakes in the market,” she said.

Interestingly, new research from Mintel reveals that 39% of consumers use nutritional and performance drinks as a replacement for breakfast. What’s more, three in five (58%) consumers currently use nutritional and performance drinks as a meal replacement and 48% consume them as part of a meal, up from just 20% who used nutritional drinks as a meal supplement in 2012.

In addition to seven in 10 (69%) consumers agreeing that nutritional and performance drinks are a more effective source of nutrients, the majority of consumers agree that they are more convenient (79%) than whole foods. These drinks are also carving out their share of the snacking category, with 80% of consumers viewing them as a great guilt-free snack.

Here’s the opportunity: High-protein, lower-sugar real dairy beverages for on-the-go breakfast and snacking convenience. Don’t forget the kid-friendly flavors, convenient package (pouches and tubes make a lot of sense!) and eye-catching graphics.

As the American palate grows more adventurous, global flavors are making their way onto menus of all restaurant types and sizes, as confirmed by a panel of renowned chefs and restaurant owners at the recent National Restaurant Association Show in Chicago. And, as we all know, what starts in foodservice soon makes its way into packaged foods for the retail sector. This includes dairy foods, with ice cream leading the way.

A point that stood out during the culinary panel discussion was that the flavor trend should not be referred to as “ethnic,” as this is actually insulting to true culinary professionals. Rather, the term “worldly” is preferred, which was emphasized by Ming Tsai, a celebrity chef and an innovator of Asian-European fusion cuisine. He explained that many of today’s cuisines are based on traditional recipes using authentic cooking methods, and fuse in personal culinary touches that build on flavors to create worldly flavors…not ethnic cuisine, rather worldly cuisine.

Worldly flavors are making their way into frozen dairy desserts, as well as all dairy, most notably creamy desserts and yogurt. This was confirmed at the Gelato World Tour, which served 9,000 pounds of 16 varieties of artisan gelato in Chicago’s Millennium Park over Memorial Day weekend. Thousands, myself included, visited the event to taste the best flavors of gelato in the Americas-East. More than 78,000 cups and mini-cones were served. The gelatos were created by 16 different teams competing for the title of “World’s Best Gelato–Americas East.”

To read more about the event, link HERE to a Food Business News article.

The event was preceded earlier in the week by Carpigiani Gelato University, a gelato-making course hosted by Kendall College Culinary Arts School, Chicago, and taught by Luciano Ferrari, frozen dessert technologist at Carpigiani, Italy. The intense training course ended with a six-course meal at Piccolo Sogno, Chicago. The restaurant’s chef Tony Priolo, and Ferrari, teamed up to create unique sweet or savory gelatos that paired with everything from truffle risotto to braised short ribs to chocolate-covered strawberries. View a Food Business News slide show HERE to get a taste of the pairing menu.

The 16 products served at the Gelato World Tour all have a worldly flavor profile, with many of them possessing hints of floral or savory. Note that many of the concepts tell a story, while others combine comfortable flavors with the unfamiliar.

The first place winner--Amor-acuyá--was created by Daniela Lince Ledesma of Dolce Gelato, Medellìn, Colombia. This exotic gelato combined three different sensations: South American passion fruit, which has a sour and sweet taste that binds with the cream; a homemade passion fruit variegate to enhance aroma; and a 65% Colombian chocolate that delivers a strong contrast with its bittersweet taste.

Coming in second was Chicago Pothole, created by Angelo Lollino and Ali Caine Hung of Vero Coffee & Gelato, Elmwood Park, Ill. In this fresh take on the classic rocky road flavor, the chefs used a single-origin heirloom cocoa from Ecuador. It was emulsified then variegated with a nutty chocolate sauce consisting of roasted and caramelized pecans, dark chocolate chunks and marshmallow-inspired meringue. The flavor was a tribute to the pothole-infested rocky roads Chicagoans are too familiar with after a long, brutal winter.

The third place winner, Tammy Giuliani of Stella Luna Gelato Café, Ottawa, Canada, also gave a nod to Chicago in her creation made with Koval-brand single-barrel organic bourbon. Koval was the first distillery to be built in Chicago since prohibition. Established in 2008 on the north side, the husband and wife founders craft organic whiskey, liqueurs and specialty spirits. Giuliani’s creation combined the bourbon with rich chocolate gelato loaded with ganache swirl and maple-candied pecans.

The fourth gelato to compete in the Italy competition won the technical jury award. The saffron pistachio with candied lemon peel gelato was created by Gianluigi Dellaccio of Dolci Gelati Café, Washington, D.C. The jury recognized this gelato for its “various flavors and textures that hit the palate at different times and combine to create an incredible experience in your mouth.”

The other dozen gelato finalists were:

606: a flavor inspired by Chicago’s many neighborhoods--all with a zip code starting with 606--and diverse food scene. The flavor layers roasted peanuts, sweet coconut, saffron, honey, curry powder, vanilla, ginger and caramelized cashews. By Jessica Oloroso of Black Dog Gelato, Chicago.

Balsamic Strawberry Rocks: a Fior di latte gelato lightly flavored with a touch of orange, swirled with a house-made reduced balsamic strawberry preserve with roasted caramelized almond and dark stracciatella chips folded throughout. By Gonzalo Egozcue of GelatoStar, Cleveland.

Camembert with Vignoles Plum Swirl: a melding of two cultures manifests itself in this buttery, sweet and slightly salty Camembert cheese gelato with roasted Vignoles red plum swirl. The plum swirl is made with Ozark Premier red plums from Missouri and St. James Winery Vignoles (Rolla, Mo). By Anne Croy and Hollie Powell of Pastaria Restaurant, Clayton, Mo.

Canadian Maple Bacon Mini Doughnut: sweet and savory meets the upscale county fair with naturally sweet Canadian maple syrup, Italian sea salt and smoky bacon-infused mini donut-flavored gelato. By Mario Spina and Sharon Woo of Zig Zag Gelato, Calgary, Alberta, Canada.

Frost Cookie: the indulgence of cookies melds with the decadent flavors of an authentic creamy Italian gelato. By Nazario Melchionda of Frost, a Gelato Shoppe, Tucson, Ariz.

Honey & Sunflower Biscotti: a biscotti-flavored gelato blended with fresh clover honey gets variegated with roasted and salted sunflower seeds for the perfect balance of sweet and salty. By Linda and Joseph Mercurio of Mercurio’s, Kittanning, Pa.

Magic Carpet Ride: organic black sesame gelato with dark and white chocolate stracciatella, hand folded into marbles of organic pomegranate reduction. The gelato is decorated with pomegranate seeds, fresh toasted sesame seeds and freshly shredded white chocolate. By Tolga Seymen of Nutty Squirrel Gelato, Seattle.

Maple: maple gelato made with 100% Vermont maple syrup. By Loris Carlo and Leonardo de Prato of Leonardo’s Gelateria, Barre, Vt.

Passion Fruit Ricotta with Candied Walnuts: a whole milk ricotta-based gelato swirled with a homemade tangy passion fruit marmalade. This surprising blend of flavors is topped off with small pieces of crunchy candied walnuts. By Natalie Yepes of Dolci Peccati, Miami.

Texas Whiskey Pecan: a recipe rich with the homegrown flavors of Texas native pecans and locally distilled Garrison Brothers’ whiskey. The creamy gelato is then swirled with a homemade whiskey caramel sauce. By Matthew Lee of TÈO, Austin, Texas.

Vanilla & Chocolate Hazelnut: a subtle vanilla essence of the Tahitian vanilla bean with pieces of buttery hazelnut and sweet wafers. By Bruno Couto de Matos of Frio Gostoso, Salvador, Bahia, Brazil.

Windy City S’mores: a new take on a classic American flavor. Using Chicago’s own Katherine Ann Confections’ marshmallows and rich chocolate stracciatella with a smoked graham cracker milk to get the true campfire experience. By Baron Gottsacker of Bent Spoon Gelato, Sheboygan, Wis.

To follow the Gelato World Tour, link HERE.

All of these flavors and similar worldly recipes are ideal candidates for the “when pints cost more than half gallons” movement. This is all about using boutique ingredients and artisanal manufacturing to create worldly flavors. By packaging them in pints or smaller (single-serve) containers, they are transforming the ice cream landscape from being a casual family dessert to a social experience, and commanding a premium price. It’s time to get on board!

By all accounts, it’s looking like IFT 2016, the annual meeting and food expo of the Institute of Food Technologists to be held in Chicago July 16 to 19, will be all about protein this year. From insects and pulses to chickens and cows milk, isolated protein ingredients will be showcased in all types of foods and beverages, including inherently nutritious dairy foods, which are attractive delivery vehicles for dietary components with recognized health and wellness benefits.

Portion control and portability make many dairy foods attractive snacking options for today’s mini-meal consumer. Such convenience foods—namely cheese, yogurt, drinkable dairy and even ice cream—can be formulated to offer a nutritional profile—higher in protein content--that appeals to consumers, while these value-added products command a premium price, making them attractive to both manufacturers and retailers.

To read an article I just wrote entitled “Functional dairy foods—beyond basic nutrition” for Food Business News, link HERE. The article discusses the opportunities in boosting the protein content of dairy foods, along with adding other functional ingredients.

According to the hot-off-the-presses 2016 Food and Health Survey from the International Food Information Council Foundation, 64% of Americans are seeking out protein in the diet, a statistically significant increase compared to 2015. Dairy foods are an inherent source of what most Americans want more of: protein!

Did you know that every ounce of fluid milk contains one ounce of protein? Depending on the product and processing, the inherent protein content of dairy foods can be concentrated. Further, adding additional protein to dairy products in the form of milk protein concentrate, nonfat dry milk or whey, for example, can further boost protein content.

Many consumers know the general benefits of protein, but a majority are unaware that not all proteins are created equal. Dairy proteins offer benefits that make them a higher-quality option than plant proteins.

Protein has also historically often been consumed only at certain times of the day, primarily at dinner. However, it’s important that high-quality proteins, such as those from dairy foods, are consumed throughout the day in order to meet recommended protein intake amounts. Therefore, consumers look for snack items to increase their protein intake between meals and often use them as meal replacers.

Finally, baby boomers are the second-largest generation and many plan to spend their savings on health and wellness consumer goods to extend their independent lifestyles. They are living longer and staying more active as they age, so it’s important they consume the right protein at the right times to help maintain muscle mass, strength and functionality. Dairy foods can deliver.

Plan to attend these sessions while you are at IFT.

#84 Promoting Protein in Your Products: What You Need to Know, Tuesday, July 19, 8:30am to 10:30am.

Session overview: Consumer demand for protein continues to be strong and the food and beverage industry recognizes the value of formulating products with protein. However, there is some confusion among the industry and consumers, alike, regarding role of protein in support of health and how information relative to protein can be communicated on packaging.

Protein plays an essential role for health and should be included in the diet every day. Consumers are increasingly turning to food to support health and associate protein with areas of interest including weight management, building muscle, maintaining cells, immunity and energy. There are other areas where evidence is emerging to demonstrate the potential role of protein, including risk factors associated with cardiometabolic disease.

The first presentation will address the importance of daily dietary protein intake and how protein can not only meet basic needs but also support improved health. In addition, Joanne Slavin will discuss current knowledge on the state of the science around different protein sources, as there is growing consumer awareness of alternative protein sources.

The second presenter—Glenna Hughes--will address an area of current confusion that exists today in the food industry by discussing the different ways the consumer packaged goods companies can inform consumers of the protein content of products. From Nutrition Facts panel to front of pack labels, she will discuss the sources of data and methods that are currently available and approved for use in informing statements on packages. Practical advice for how to apply protein quality, amino acid reference values, nitrogen conversion factors and available resources for each will be conveyed.

As available technology improves and the state of the science evolves, methods for assessing protein quality have also changed. The final presenter—Robert Burns--will discuss changes that have occurred over time in methods and policies that incorporated those methods. While the U.S. does not face an immediate change in policy related to protein quality evaluation, there is change on the horizon. He will discuss how those changes may impact the food industry and the potential timeline for incorporation and adoption in global policy and regulations.

#106 Formulating With Proteins: Understanding Effects of Protein Blending, Tuesday, July 19, 1:15pm to 2:45pm.
Session overview: Proteins play an important role in the food for their nutritional value and their functionality through molecular interactions with other components in the system, leading to desired texture and flavor. Dairy, meat, egg, and soy proteins are currently the most used protein ingredients in the market. Due to allergenicity, cost, and processing challenges, there is a growing interest in other protein ingredients from plant sources. Academic researchers and industry scientists are currently investigating the effect of introducing novel plant protein ingredients to different food formulations. This session will highlight this need, and describe current challenges. Topics covered in this session will include effect of blending proteins from different sources on functionality, and will highlight molecular interactions. Speakers from industry, research institutes and academic universities will share insights and research findings. Talks will focus on industry needs from the ingredient developer and the formulator perspective, and on functional synergy upon blending proteins from different sources.

At IFT, USDEC will highlight a number of higher-protein prototypes, including a cottage cheese mango dip (pictured). Many of the prototypes are global inspired and on trend with consumers’ desire for bold, adventurous flavors. Dips attract the many millennials who mix flavors to spice up popular everyday finger foods with unique tastes. U.S. dairy ingredients aid in this evolution by offering flavor, functionality and nutrition.

Versatile U.S. dairy ingredients fuse with global ethnic flavors to yield unique flavors and textures for wide cultural appeal, according to USDEC. “The U.S. dairy industry’s vast ingredient portfolio, proven quality and dependable supply give formulators throughout the globe a trusted source to evolve with the latest lifestyle changes,” says Vikki Nicholson, senior vice president of global marketing for USDEC. “U.S. dairy ingredients contribute to a clean label, provide high-quality protein and offer important functional properties to help meet application needs.”

Globally, 67% of consumers want to recognize ingredient labels and 40% say simplicity is key, according to USDEC. The prototypes at IFT will be made with few ingredients that are recognizable to most consumers, including dairy proteins, cheese, Greek-style yogurt and permeate. They will offer the health benefits and nutrition often looked for in snack products.

A recent beverage prototype from Ingredia won the Healthy Lifestyle award at Vitafoods in Geneva, Switzerland, this past May. The milk beverage is enriched with micellar casein and native whey proteins, as well as calcium. It’s also low in sugar. The lactose-reduced content of these proteins allows for the formulation of products with no/low/reduced lactose claims. For more information, link HERE.

So why add dairy proteins to dairy foods? The IFT sessions will explain the premium quality of cows’ milk proteins, as well as the unique functionality these proteins play in product formulations.

To read an article I recently wrote entitled “Formulating dairy with dairy” for Food Business News, link HERE. The article discusses the role of dairy ingredients in various applications, including how dairy ingredients can assist with water binding, flavor enhancement, mouthfeel, viscosity, stabilization and more.

Here are some recent dairy foods innovations utilizing dairy ingredients to either boost protein content or to improve product quality or both.

In Spain, Arla offers Arla Queso Fresco de Untar, an all-natural refrigerated squeeze cheese for snacking. The 175-gram bottles contain a preservative-free cheese made from milk whey, skimmed milk and milk protein, with a 25-gram serving providing 50 calories and 2 grams of protein.

In Sweden, the company markets Protein Keso cottage cheese in 250-gram tubs. Each 100-gram serving of the plain variety contains 80 calories, 1.5 grams of fat and 15 grams of protein, which comes from pasteurized milk and added milk protein. There are also flavored options, including Pineapple & Passionfruit, Fours Kinds of Onion and Grilled Paprika.

There’s also snack-size varieties that come with a dome of inclusions. Varieties include Cashews/Pineapple/Orange/Papaya, Hazelnuts/Blueberries/Cranberries, Coconut & Bran Flakes, and Strawberry & Muesli.

Hormel Health Labs, a subsidiary of Hormel Foods Corp., is growing its functional dairy foods offerings for the healthcare market. Designed specifically to support the unique nutritional needs of cancer patients, products provide a balance of proteins, fats and carbohydrates. Each 14-ounce Hormel Vital Cuisine nutrition shake provides 25 grams of protein from an array of dairy ingredients, including caseinates, milk protein isolate and whey protein concentrate.

Thrive is a nutrition-packed premium ice cream containing probiotics, natural soluble fiber and high-quality milk proteins. It is also loaded with 24 vitamins and minerals. The source of protein is high-quality milk protein isolate. According to the company, Thrive contains all the nutrition and benefits of the typical liquid nutrition shake in a form proven to be more enjoyable to eat. Available in pints and portion-control 6-ounce cups, Thrive can be consumed as a meal replacement, snack or dessert, with healthcare and sports nutrition two key channels for distribution. Varieties are Butter Pecan, Chocolate, Salted Caramel and Vanilla.

Ontario, Canada’s Gay Lea Foods Co-Operative is growing its Nordica Smooth brand, which is a smooth cottage cheese snack. The product debuted about a year ago in Salted Caramel and Vanilla Bean varieties. Now Lemon is part of the lineup. With Nordica Smooth, consumers can enjoy all the benefits of cottage cheese without the lumpy texture, one of the biggest deterrents to this original high-protein cultured dairy food, according to the company. Each 100-gram cup provides 10 grams of protein, 110 calories and less than 2 grams of fat. The protein comes from milk and added milk protein.

In Germany and Austria, Edelweis offers the Brunch spread line, which combines yogurt with vegetable oil. Varieties include Fine Herb, Indian Curry, Sweet That Chili, Paprika & Pepper, and new limited-edition Devil, which is an intensively hot flavor made with tomatoes and chilies. A 25-gram serving provides about 1 gram of fat from the yogurt and added milk protein.

Hope to see you at IFT!

By now you should be fully aware that on May 20, 2016, FDA released mandatory nutrition labeling revisions. FDA made changes to the content and format of the Nutrition Facts label as well as to the reference amounts that determine the serving sizes of conventional foods. The compliance date for manufacturers with more than $10 million in annual food sales is July 26, 2018. For manufacturers with less than $10 million in annual food sales, the compliance date is July 26, 2019.

If you would like to read the two final rulings, here are the links:

“Food Labeling: Revision of the Nutrition and Supplement Facts Labels.” This rule revises FDA regulations to provide updated nutrition information on the label and improve how nutrition information is presented to consumers.

“Food Labeling: Serving Sizes of Foods That Can Reasonably Be Consumed at One Eating Occasion; Dual-Column Labeling; Updating, Modifying, and Establishing Certain Reference Amounts Customarily Consumed; Serving Size for Breath Mints; and Technical Amendments.” This rule defines a single-serving container; requires dual-column labeling for certain containers; updates, modifies and establishes several reference amounts customarily consumed (RACCs); amends the label serving size for breath mints; and make technical amendments to various aspects of the serving size regulations.

“The new label features a reformatted design with greater prominence for calories, updated Daily Values intended to indicate to consumers whether a product is high or low in particular nutrients and revised serving sizes and labeling requirements for certain package sizes,” says Cary Frye, vice president of regulatory and scientific affairs at the International Dairy Foods Association (IDFA). “Also, vitamin D and potassium will join calcium and iron on the label as nutrients that must be declared.”

One of the biggest changes taking place is with the carbohydrate category. For the first time, the label must declare “added sugars,” and “sugars” now will be declared as “total sugars.” The value for total sugars will include all naturally occurring sugars, such as lactose in milk, and added sugars. No Daily Value was set for total sugars; however, for added sugars, it is 10% of calories, or 50 grams for adults and children over four years of age.

The FDA based this new requirement on a review of the science underlying the 2015-2020 Dietary Guidelines. It is intended to help Americans make healthy dietary choices by monitoring their intake of added sugars.

Responding to comments on the proposed rule’s definition of added sugars, FDA issued the following definition:

Added sugars are either added during the processing of foods, or are packaged as such, and include sugars (free, mono- and disaccharides), sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices that are in excess of what would be expected from the same volume of 100 percent fruit or vegetable juice of the same type, except that fruit or vegetable juice concentrated from 100% juices sold to consumers, fruit or vegetable juice concentrates used towards the total juice percentage label declaration or for Brix standardization, fruit juice concentrates which are used to formulate the fruit component of jellies, jams, or preserves, or the fruit component of fruit spreads shall not be labeled as added sugars.

To read an article about reducing added sugar in beverages, including flavored milk and drinkable yogurt, link HERE to an article I recently wrote on the topic for Food Business News. It provides a detailed explanation on the sweeteners that won’t count as added sugar on the new Nutrition Facts label, as well as how fruit juice can be used as a natural sweetener, color and flavor in dairy beverages.

There are numerous other Nutrition Facts modifications that will be required because of changes in the Daily Value for fat, sodium, fiber, and select vitamins and minerals. THIS WILL IMPACT MANY NUTRIENT CONTENT CLAIMS.

Then there’s the changes made to serving size, because after all, who really eats only a half-cup of ice cream in a sitting? When making these serving size changes, FDA used various sources of data to determine the “Reference Amount Customarily Consumed” (RACC).

The FDA amended the serving sizes for ice cream and frozen desserts, including frozen novelties from a half cup to two-thirds cup, (5 fluid ounces). Initially, FDA proposed an increase to one cup. Thanks to efforts by IDFA, the agency reevaluated the decision tree used to determine the serving size, and agreed that two-thirds is more reasonable than a full cup.

For yogurt, the serving size dropped from 8 ounces to 6 ounces, to better reflect current pack sizes in the market. This request came from the yogurt industry. The final rule stated that this serving size also applies to drinkable yogurt, which for some marketers, may not be a favorable change. FDA did clarify; however, that “smoothies,” including blends of fruit with yogurt, milk or ice cream, are included under the category of “shakes and shake substitute, e.g., dairy shake mixes, fruit frost mixes.” This category has a serving size of 8 ounces. So, for all those drinkable yogurt marketers in 8 ounce bottles, you might want to consider a product description change, reformulation or package size reduction.

FDA’s final rule did not make any serving size changes to other milk, cheese or dairy products.

Processors should be aware that the RACC changes for ice cream and frozen desserts, as well as yogurt, may have an impact on the nutrient content claims currently used on labels, according to Frye.

The change in serving size will require possible reformulation to adjust the product to meet the current claim or discontinue use of the voluntary claim, if reformulation is not possible. For example, per the legal definition for the descriptor “low,” under the current, soon-to-be-former half-cup RACC, “low-fat ice cream” was required to have 3 grams or less of total fat. With the RACC increasing 32% in volume from half cup to two-thirds cup, the fat must be reduced in the final product by 32% to continue using the term “low-fat.”

“Novelties can still listed as one piece or one cup, but the serving size for novelties is also two-thirds cup,” says Frye. “Also, the new regulations define that a single-serving package is defined as containing less than two servings. For ice cream, that’s less than 10 fluid ounces.”

So, if you had a package of three 3-ounce ice cream mini-bars, the package would have to be labeled as one serving of three bars, for a total of 9 fluid ounces, listing the nutrition information for the total of the three bars. The marketer can voluntarily also provide the nutrient information per single 3-ounce bar.

Single-serve units is where things get complicated. A big thank you to Cary Frye for this explanation.

All containers with less than 200% of the RACC will now be labeled as a single-serving container, resulting in more products labeled as containing a single serving. This change removes the current flexibility for products such as fluid milk with “large” RACCs (of 100 grams or milliliters or larger), under which manufacturers may decide whether a package that contains more than 150 and less than 200 percent of the RACC be labeled as one or two servings.

For example, currently a 14-ounce container of milk could have been labeled and provide the nutrient information either based on “one serving” or “approximately two servings” per container. Such products with less than 200% of the RACC, such as a 14-ounce container of milk, must now be labeled as one serving and provide the product’s nutrition information based on the entire single serving container amount.

There are additional mandatory, and some voluntary options to provide dual columns of nutrition information based on package size, in particular, packs that contain multiple single units, as well as containers with at least 200% and up to 300% of the RACC. For example, a pint of ice cream that contains three servings will require dual-column labeling: one column with information for a two-thirds cup serving and the other column for the entire pint package…as some folks have long thought a pint was a single serving! (Thanks to Wells Enterprises for hosting me this week, including that very generous serving of ice cream at your store. Great time!)

In order to assist IDFA members with making the necessary changes to product labels, IDFA will be providing detailed information about what changes are needed for dairy products in a soon-to-be-issued comprehensive “IDFA Regulatory Update” reference guide. The association will also offer webinar training for the industry in August and repeated in September that will cover information on each element of the changes. Additionally, IDFA will be updating their labeling manuals with the new regulations. Thank you IDFA for assisting with this expensive and time-consuming labeling overhaul.

Are your products e-shopper friendly?

There’s no denying that online grocery is rapidly growing and it’s having a major effect on the dairy industry. In 2015, dairy category sales accounted for 15% of eCommerce sales, according to MyWebGrocer. In fact, dairy products were included in 93% of all carts, which was 8% more than the next most popular category (produce).

The propensity of online shoppers to buy dairy products makes them an increasingly important audience for all dairy brands. MyWebGrocer, a leader in digital grocery services, has compiled The Grocery eCommerce Index for dairy based off of its data, which provides extensive insights into consumer habits.

For example, online milk sales soared 24% in 2015. In contrast, Information Resources Inc., reported that overall retail milk sales declined 5.2% during the same period.

Online grocery shoppers are also proven consumers of cheeses. Cheddar and mozzarella accounted for more than 50% of online cheese sales in 2015.

“Online grocery platforms provide a terrific opportunity for dairy brands to leverage shopper data and analytics, to run campaigns that drive sales,” according to Michelle Cote, vice president of data and insights at MyWebGrocer. “With the expanding capabilities of eCommerce and mobile marketing tools, dairy brands can effectively engage online shoppers, even while they’re making in-store purchases. Reaching customers at the point of purchase is critical to a dairy brand’s eCommerce success.

“Data-driven-shopper targeting is a key strategy, where dairy brands can target heavy yogurt buyers, for instance, with their brand message or target cereal browsers with a message from a milk brand,” she said. “Keyword search targeting is also very powerful and allows a dairy brand to reach shoppers as they search for products to add to their cart. Milk, for instance, is a top keyword that can be leveraged by dairy brands.”

There’s a misconception in the market that shoppers don’t buy perishable items online; however, this is not the case. Grocery shoppers do buy dairy products online. For the millions of consumers who use online grocery, dairy products make up the largest category they purchase.

According to the study, online shoppers are boosting their purchases of all dairy products. The largest-selling dairy product categories—milk, cheese and yogurt—all posted impressive sales gains of between 20% and 24% in 2015. If the trend continues, dairy products could account for an even larger share of the online grocery pie. Last year, online dairy sales soared +20%, well above the +15% sales gains posted for all online grocery purchases, according to MyWebGrocer.

The culinary curiosity of online grocery shoppers makes the eCommerce platform a reliable proving ground for brand extensions or new products, according to Cote. Because online shoppers are clearly open to trying foods that are new to them, dairy brands can quickly determine the viability of product introductions. Online sales data can then be used to negotiate valuable in-store shelf space with grocers.

It’s time to up your game to make your products are getting into the eBasket.

June was Dairy Month and dairy foods, in particular cheese, put on quite the performance. There were an impressive number of truly innovative cheese products that debuted this past month, at both the International Dairy-Deli-Bakery Association Expo in Houston and the Summer Fancy Food Show that wrapped up this week in New York City.

Though I am a veteran attendee of the Winter Fancy Food held every January in San Francisco, this was my first Summer Fancy Food Show…and what a show it was. By all means, cheese was the star. The impressive number of new forms and flavors showcased at the show promise to further drive U.S. consumption, which peaked at 34.1 pounds per person in 2014 and is projected to reach 36.5 pounds in 2024.

Who is driving this growth? It’s the millennials. According to a recent article published by the U.S. Dairy Export Council, millennials crave specialty cheese. Traditional cheeses will always have a special bond with consumers, but cravings for cheese innovation is putting the spotlight on specialty and unique cheeses. Numerous recent industry reports show that consumers are buying more cheese, but their expectations are rising with every purchase and lifestyle decision. You can read the article HERE.

And cheese exhibitors at the Summer Fancy Food Show, which ended Tuesday, are ready to feed millennials.

The 2016 show was the largest in exhibit space since it was established in 1954. More than 2,670 exhibitors filled the halls of Javits Center in New York with the latest in specialty food and beverages from across the U.S. and 55 countries. It is the largest such marketplace in North America, with more than 47,000 specialty food professionals in the exhibit halls, which spanned the equivalent of six football fields. For more information on the show, link HERE.

http://www.eatwisconsincheese.com/entertainment

At the Summer Fancy Food Show, Emmi Roth USA hosted a private editors’ event on “The Art and Science Behind the World’s Best Cheese.” The star of the tasting reception was Roth Grand Cru Surchoix, an alpine-style cheese that took home the gold this past March at the World Championship Cheese Contest in Madison, Wis.

When Roth Grand Cru Surchoix was named the 2016 World Champion Cheese, it marked the first time since 1988 that a cheese made in the U.S. received this accolade.

Roth Grand Cru Surchoix is a member of Emmi Roth USA’s flagship line of Grand Cru washed-rind alpine-style cheeses, which are hand-crafted by master cheesemakers in copper vats. Only a few wheels of Grand Cru meet the stringent requirements of the company’s cheesemakers to become Surchoix. This cheese is aged a minimum of nine months to create a firm texture and complex flavors of caramel, fruit and mushroom.

While the Summer Fancy Food Show was taking place and Dairy Month activities were wrapping up, dairy was making headlines in both consumer and academic press.

Time magazine published an article entitled “The Case for Eating Butter Just Got Stronger.” You can read it HERE.

Advances in Nutrition published “Dietary Fats and Health: Dietary Recommendations in the Context of Scientific Evidence.” You can access it HERE.

Both of these readings support what many of us have long known in the dairy industry: fat is not the enemy. The fact is, fat is back. And cheese is a winner in this movement.

Graph source: IRI provided to Dairy Management Inc., and courtesy of the Midwest Dairy Association.

According to data from Chicago-based IRI provided to Dairy Management Inc., and courtesy of the Midwest Dairy Association, retail volume cheese sales were up 2.9% for the first five months of the year, as compared to the same period last year. Natural cheese (81% volume share) continues to perform well (+5.2%), following a strong year in 2015, with whole fat cheese on trend, posting strong growth while accounting for most of cheese sales.

Here are some recent innovations that will increase consumption, as they provide new uses and new eating occasions.

Cherky is a unique shelf-stable cheese and meat snack. Developed by food industry veterans doing business as Milk Truck Cheese, Cherky is a blend of Wisconsin cheeses and artisanal meats. The first flavor in the series is Bacon Jalapeño. Starting with a base of flavorful aged Wisconsin cheddar, the pasteurized process cheese snack is loaded with pieces of real hickory smoked bacon and a kick of jalapeños. The gluten-free, high-protein snack comes in single-serve 1.5-ounce sticks.

BelGioioso Cheese is rolling out numerous new items that meet consumers’ needs for individual-sized, portion-controlled snacks. The 70-calorie Fontina Snacking Cheese contains three cubes in an individual 0.75-ounce package. The packs come in 6-ounce retail bags packed 10 per case. Individual packages are printed with the BelGioioso signature snacking smile logo. In addition, the company has created a 3-ounce Mini Mascarpone cup (18 cups per case) and a 5-ounce Mini Ricotta single-serve cup (12 cups per case). The mascarpone cups are a perfect size for a healthier spread option, with each serving at nearly half the calories of butter. The ricotta cups provide an individual serving of 16 grams of protein and 60% of the Daily Value of calcium and is packaged for use as a single-serve breakfast option with fresh fruit and granola, or as a fresh, creamy dip for vegetables.

La Bottega di BelGioioso Artigiano is a new cheese that is pleasantly nutty and sweet. Artigiano is mixed in small batches and cured using proprietary, artisan methods to achieve its delicate crystalline texture. It’s available in a Classico variety as well as flavored Vino Rosso or Aged Balsamic & Cipolline Onion. The cheese comes in whole wheels for cut-and-wrap programs and pre-cut 4-ounce exact-weight hand-wrapped wedges.

There’s also a new 4-ounce cup line in three varieties: Four Cheese, Parmesan and Salad Blend. This selection of shredded, grated and shaved cheeses contains no fillers or preservatives. It’s just cheese.

Saputo Specialty Cheese is introducing Fresh Mozzarella in 8-ounce balls and 16-ounce logs. The cheese offers a clean flavor and soft, delicate texture reminiscent of the fresh mozzarella originally handmade in the Italian countryside, according to the country. With its subtle flavor and creamy texture, it enhances salads, pastas and casseroles to create unforgettable dishes.

An iconic name in the Italian cheese business made a big announcement at this year’s Summer Fancy Food Show. In celebration of its 70th anniversary, Arthur Schuman Inc., has changed its name to Schuman Cheese. Arthur Schuman started the business, which was incorporated in 1946, with a passion for bringing the best cheese to the American market. The new moniker honors that heritage while celebrating the innovative culture that drives the company’s contemporary business strategy.

“Seventy years of operations brings growth and it brings change,” said Neal Schuman, Arthur’s grandson and the current CEO. “First and foremost, our new brand honors our proud history and the dedicated employees who have helped make my grandfather’s dream a reality. At the same time, it underscores our innovative and forward-thinking spirit and helps ensure we are poised to keep building on that momentum.”

Product innovation is taking a center stage in the company’s growth plans. As part of its anniversary celebration, Schuman Cheese is introducing Yellow Door Creamery, a new brand that complements Schuman’s flagship brand, Cello, by offering a platform for experimentation.

“By taking an experimental approach to a traditional category, Yellow Door Creamery leads with an off-the-beaten path and optimistic approach to cheese making,” said Allison Schuman, a fourth-generation family member with an active role in product innovation. “Yellow Door brands evoke the senses through unique formats, flavor profiles and blends. This maverick, trendsetting approach provides cheese lovers, industry influencers and home chefs with amazing, one-of-a-kind cheeses.”

A series of Hand Rubbed Fontinas are among the first Yellow Door Creamery products. The new line of semi-soft, mild and creamy cows milk cheese makes its debut in three varieties: Habanero & Lime (a citrus finish with every bite of heat), Harissa (a smoky blend of chili, cumin and caraway seed) and Tuscan (a classic blend of Italian herbs and spices). Made using fresh Wisconsin milk, expert cheesemakers use traditional methods to create Fontina cheese, according to the company. The Fontina wheels are hand rubbed with vibrant spice blends from around the globe.

Also part of the rollout are new blue cheese products under Yellow Door Creamery’s Brilliant Blue brand. Handcrafted in Wisconsin and cellar-aged for 60 days, Brilliant Blue comes in individually wrapped 2-ounce portions and 5-ounce and 1-pound deli cups as mini cubes. Perfect for sandwiches, salads, cheese plates and more, Brilliant Blue can be easily stored for later use with a shelf life of 90 days. The mini cubes are clump free and sold with a flip top lid for ease of use. The 2-ounce single-serve cubes are great for slicing and melting.

Burnett Dairy has added five new flavors to its Wood River Creamy line of Alpha’s Morning Sun Wisconsin cheeses. This mild, buttery cheese combines the flavor of cheddar with the creamy texture and meltability of a classic alpine-style cheese. The five new flavors— Applewood Smoked Sea Salt, Black Truffle, Chipotle Garlic, Espresso Brava and Mango Habanero—were designed with sophisticated shoppers in mind. A new label across the Wood River Creamery line echoes that sophistication with hand-sketched flavor illustrations, and food and beverage pairings incorporated on the packaging.

With convenience remaining a top priority for consumers, slices, shreds, spreads and snack sticks have made up a large share of the convenient products launched during the past year and will continue into 2016. That’s why Burnett Dairy continues to grow its snacking string cheese line. Garden Veggie joins Homestyle Ranch, Hot Pepperoni Beef, Original, Pepperoni Pizza, Smoked and Zesty Teriyaki.

An Italian exhibitor at the Summer Fancy Food Show showcased its new Goji Berries cheese.

Lotito Foods used the Summer Fancy Food Show to introduce a first-of-its-kind: cheese sheets. The new Folios product line is par-baked sheets of cheese that are made from Cheddar, Jarlsberg or Parmesan all-natural cheeses. Folios are free of carbs, gluten and sugar. This innovative breakthrough offers chefs creative ways to use cheese to be molded as a topper, shell, wrap and in numerous recipes.

The patent-pending lightly baked (1.5 ounce) sheets come five to a pack and are separated by parchment paper. They can be used as is as a wrap, much like one would use a tortilla or flatbread, or they can be the cheese slice in the wrap. They can also be warmed and molded into a crispy cheese bowl. The standalone bowl can be used to serve a cold salad. Or, the cheese bowl can be served in a bowl and be used to serve hot foods, such as chili, pasta or soup. The bowl starts to melt and is consumed with its contents. Folios are an excellent source of protein and calcium.

To all U.S. subscribers of the Daily Dose of Dairy, have a fun and safe 4th of July holiday weekend. Eat lots of cheese! Entertain with cheese!

Did you know that 73% of consumers find it important that they recognize a product’s ingredients?[1]

It is no wonder that the overlying theme of IFT 2016, the annual meeting and food expo of the Institute of Food Technologists to be held in Chicago July 16 to 19, will be clean, simple and consumer-accepted ingredients that enable scientists to develop foods that consumers want to purchase, foods that make consumers feel they are investing in their health.

[1] Ingredion proprietary research, MMR, Consumer Study, 309 consumers, USA, April 2015

http://www.ingredion.us/applications/Dairy.html?utm_source=DonnaBerry_JulyBlog&utm_medium=728x90&utm_content=DairyCapabilities&utm_campaign=Dairy

Along with clean-label ingredients, expect many of the prototypes showcased at IFT to focus on protein content. Sourced from insects, pulses, chickens and cows milk, isolated protein ingredients will be demonstrated in all types of foods and beverages, including inherently nutritious dairy foods, which are attractive delivery vehicles for dietary components with recognized health and wellness benefits.

Formulators walking the expo floor will learn about adding, subtracting and delivering consumer-desired benefits in health and nutrition. Today’s consumers want added nutrition from ingredients such as protein and fiber, and less or no sugar, fat and calories…all while maintaining a clean ingredient statement.

That’s what you get with Brio frozen dairy dessert, which was recently honored with three industry awards. The premium-style dairy dessert was honored by the National Restaurant Association’s 2016 FABI (Food and Beverage Industry) Awards, Engredea’s 2016 NutrAwards and Delicious Living magazine’s 2016 Supplement Awards.

“We’re thrilled to be selected by these influential industry experts, and to see Brio recognized for its cutting-edge, better-for-you ingredients,” says co-founder Arnie Koss.

Fellow co-founder and twin brother Ron Koss adds, “With Brio, we’ve revolutionized the ice cream category, transforming this beloved treat into something that’s also healthy and packed with nutrients.”

It’s just what consumers are looking for!

Driven by their passion for healthy and innovative foods, the Koss brothers--who also founded Earth’s Best Baby Food--spent 10 years perfecting Brio. The result is a treat that’s indulgent yet guilt-free, made with organic whole milk from pasture-raised cows and premium, non-GMO ingredients that together bring the flavor and nutrition. Brio has 20% less calories and half the fat of typical brands, delivers balanced omega-3, 6 and 9 fatty acids, and is rich in antioxidants, protein, probiotics, micronutrients and calcium.

The three recent wins come on the heels of Brio’s product line upgrades and package redesign, which were unveiled at Natural Products Expo West in early March. The re-formulated product line comes in six varieties: Coffee Latte, Madagascar Vanilla, Mellow Dark Chocolate, Spring Strawberry, Tropical Mango and Vanilla Caramel. The certified gluten free and certified kosher products do not contain any artificial colors, flavors or sweeteners. Brio comes in 3.6-ounce single serve packs with convenient built-in spoon, as well as 14-ounce multi-serve containers.

Both an indulgent dessert and a smart, satisfying anytime snack, Brio expands the eating occasions for ice cream. It stands on its own as a mid-morning or mid-afternoon refreshment, makes a nourishing afterschool treat for kids, provides a nutrient-rich boost in smoothies, serves as a delicious meal supplement alternative, and even acts as an electrolyte-rich post workout replenishment for athletes.

Brio is the ideal example of what today’s shopper is looking for at the supermarket. Shoppers understand the important role food choices play in their health, yet still struggle to make changes to improve their food selection, according to results presented in the 2016 Shopping for Health Report, compiled by The Food Marketing Institute and Rodale, publisher of some of the largest, most established health and wellness lifestyle brands including Prevention, Men’s Health, Women’s Health and Runner’s World. The studied was based on an online survey of 1,404 Americans, which took place mid-November 2015.

Data show that more than half of shoppers consider themselves overweight and say they need motivation to help them eat healthfully. Similarly, parents want to have more family meals each week and are looking to food retailers to assist them.

Key findings from the report include:

Two in three shoppers (66%) agree that their “food choices are an important factor affecting their health.”
Nearly two in three (62%) view the food they eat as medicine for the body and, as such, try to buy a mix of foods that will offer different health benefits (67%).

Three in four shoppers (73%) switched to a healthier version of at least one type of food, with yogurt (32%), milk (27%) and bread (26%) topping the list.
Two in three (67%) read food labels to see what is in the foods they buy, with sugar (55%), salt (53%) and high fructose corn syrup (51%) topping the items looked for on labels.

When it comes to organic, 61% of shoppers have purchased organic items in the past six months (up from 46% two years earlier) and most (54%) bought organic in the past 30 days.
Most (57%) are at least somewhat familiar with the term “minimally processed foods” but few are very familiar (14%). Among those familiar, 30% say they look for minimally processed foods often, if not all the time.
Fewer (41%) are at least somewhat familiar with “eating clean,” but again, few are very familiar (14%). Among those familiar, 36% say they look for foods to help them eat clean often, if not always.
Millennials are more likely to have bought organic (75%), and more are familiar with GMOs (74%) and the terms minimally processed food (67%) and eating clean (66%).

These are the ingredients to look for at IFT. Hope to see you in a few weeks.

Let me introduce you to glocal. It’s the melding of globally inspired flavors with local ingredients. Or, as my industry friend Lisa Stern explains—and she is the one who introduced me to the term, thank you--they are worldly flavors with a hometown spin.

Glocal in the dairy industry is all about east meeting west and heat meeting sweet with farm-fresh milk from down the road. Indeed, it is the locally sourced nature of milk, and the often perishable nature of dairy products, that positions dairy so well for the glocal movement. Consumers want to explore worldly flavors, but at the same time, they prefer that the majority of their food comes from no more than a tanker truck away, rather than a plane, train or ship.

To read a Food Business News article I recently write on the glocal culinary movement and the impact it is having on dairy, link HERE.

Glocal feeds into what Innova Market Insights has identified as an opportunity for dairy, and that is the indulgence factor.

According to Lu Ann Williams, director of innovation at Innova, adding elements of ultra indulgence, such as new textures and more experimental flavors, is trending in dairy. New opportunities for product hybridization and eating occasions are emerging. All of this is an opportunity with that farm-fresh milk delivered daily.

Think Ancho Mango Sunrise Ice Cream from Baskin Robbins. The product description says: Take a ride on the spicy side and enjoy chamoy mango flavored ice cream with mango pieces swirled with an ancho chamoy ribbon for some sweet heat. (It’s delicious! I had it when I visited their offices yesterday. It’s all-you-can-eat-and-drink coffee, doughnuts and ice cream while waiting in the lobby of Dunkin Brands headquarters. Talk about a sugar rush!)

Heat and sweet have long been attracted to each other. For many consumers, it’s a sprinkling of red pepper flakes here and a dash of hot sauce there. But as borders continue to blur, either by real travel or social media, we are increasingly craving food adventure. Sweet fruits are a great carrier for heat, while the white, creamy, neutral flavor of milk and products made from milk, make dairy an ideal carrier for sweet with heat.

You can expect to see many worldly flavors in prototypes at IFT16: Where Science Feeds Innovation, the annual meeting and food expo of the Institute of Food Technologists kicking off this weekend in Chicago, my hometown.

For example, the U.S. Dairy Export Council (USDEC) has developed a cottage cheese mango dip. This concept complements many trends, including consumer desire for high-quality protein, and having access to that protein throughout the day.

According to USDEC, many consumers know the general benefits of protein, but a majority are unaware that not all proteins are created equal. Dairy proteins offer benefits that make them a higher-quality option than plant proteins. Further, protein is often consumed only at certain times of the day, primarily at dinner. However, it’s important that high-quality proteins are consumed throughout the day in order to meet recommended protein intake amounts. Therefore, consumers look for snack items to increase their protein intake between meals and often use them as meal replacers.

Today’s consumers are also exploring their ethnic palates with flavors from around the world. They want to experience new, bolder flavors. Versatile U.S. dairy ingredients fuse with global ethnic flavors to yield unique flavors and textures for wide cultural appeal, according to Vikki Nicholson, senior vice president of global marketing for USDEC.

She explains that dips are a booming dairy category. They attract the many millennials who mix flavors to spice up popular everyday finger foods with unique tastes. U.S. dairy ingredients aid in this evolution by offering flavor, functionality and nutrition.

Just look at the recently introduced Chobani Meze Dips line, which features real veggies, herbs and spices blended with creamy Greek yogurt made with New York State-sourced milk. Varieties are: Chili Lime, Roasted Red Pepper, Smoked Onion Parmesan and Three-Pepper Salsa.

In the cheese department, Schuman Cheese now offers a series of hand-rubbed fontina cheeses under its new Yellow Door Creamery brand. The semi-soft, mild and creamy cows milk cheese come in three varieties: Habanero and Lime (a citrus finish with every bite of heat), Harissa (a smoky blend of chili, cumin and caraway seed) and Tuscan (a classic blend of Italian herbs and spices).

Made using fresh Wisconsin milk, expert cheesemakers use traditional methods to create fontina cheese, according to the company. The Fontina wheels are hand rubbed with vibrant spice blends from around the globe.

World Dairy Innovation Winners
Needs some worldly ideas for your next glocal innovation? Here are some of the winners of the World Dairy Innovation Awards 2016, the leading global dairy product innovation award. It is coordinated by FoodBev Media. This year, winners were recognized at the Global Dairy Congress in London at the end of June. The judging panel considered 211 entries from 37 countries, with winners and finalists in a total of 18 categories.

http://berryondairy.blogspot.com/2015/10/anuga-2015-report-innovations-in-frozen.html

“The pace of change and real innovation demonstrated in the wide variety of entries in the 10th annual World Dairy Innovation Awards is evidence that the international food and beverage industry continues to deliver for the consumer,” said Bill Bruce, director, FoodBev Media. “From exciting new flavors and ingredients to clever convenience packaging and measurable advances in environmental responsibility, the awards highlight the best of the best from both established companies and a growing number of start-ups. If you want to spot the coming trends in dairy, the World Dairy Innovation Awards provide all the clues you need.”

Here are some of the winners. I am proud to say that most of these products had been previously featured as a Daily Dose of Dairy. (Links are provided for product details.)

The Best Ice Cream or Frozen Yogurt Award went to Koupe, which is described as an alternative to ice cream. This dairy-based frozen dessert is high in protein and fiber, while also lower in fat, added sugars and calories, as compared to traditional ice cream.

The Best Butter or Dairy Spread Award went to Pinar Dairy Company for its Breakfast Cream with Pistachio Purée. This Turkish spread is an alternative to butter or cream cheese and intended to be consumed together with kunafeh and baklava.

The Best Functional Dairy Product Award went to Dairy Farmers of America for Live Real Farms, a new concept in energy drinks. The beverage is described as “made with real dairy and fruit juice.”

http://www.berryondairy.com/Beverages.html#92215

The 11-ounce aseptically packaged shelf-stable cartons list fruit juice blend as the first ingredient. The formulation also contains lactose-free skim milk and whey protein isolate. Energy comes from the naturally occurring sugars in the juices, the skim milk and added fruit purees, as well as green tea extract and vitamin 12.

The Best Children’s Product Award went to Arla Foods for Arla Big Milk. This is the UK’s first fresh milk enriched with essential nutrients to help support children’s growth and development as part of a balanced diet and healthy lifestyle. It’s made with 100% British whole cows milk finely filtered for freshness. The creation of Arla Big Milk is part of Arla’s strategy to support British farmers by developing innovative products to add value to the milk category.

http://www.berryondairy.com/Milk.html#42715

For a complete list of World Dairy Innovation Awards 2016 winners, link HERE.

To view a video of all entrants, finalists and winners in every category, link HERE.

Hope to see many of you at IFT this coming week. I’m a local focal who is all about glocal…so if you need some inspiration, explore these foodie destinations:

Mariano’s New City location. Mariano’s is unlike most supermarkets and you actually can get lost in the New City location. It is two floors of retail meets food court, including sushi bar, real barbecue, cheese cave and wine and beer on tap. The butcher here not only cuts your meat, it can be cooked for you while you shop.

Within walking distance (very safe) is one of the largest Whole Foods Markets. The Lincoln Park location is home to one of the city’s largest hot food bars, which features foods from Chicago’s many ethnic neighborhoods. You can grab a pierogi, an egg roll, lasagna and taco all in one trip.

Two other must visits are Eataly and Latinicity. The former focuses on the flavors of Italy, while the latter explores Latin cuisine, both in a combination retail and foodservice format. To read more about Eataly, link HERE.

This was a week of quotes...some familiar and others brand new. This blog contains a number of them.

One of my favorites, the one that inspires me as a food scientist, was obtained while researching an article for Food Business News on formulating convenience cocktails.

Keith Davis, founder of Nebula9 LLC, a Portland, Ore.-based company that will very soon be rolling out a namesake healthful vodka beverage that’s distilled four times and infused with organic drinking vinegar and sweetened with stevia, said:

“People don’t change. They evolve. We did not set out to re-invent the drinker, rather to re-invent the drink and change the game.”

This profound statement was alive and thriving on the show floor of IFT16: Where Science Feeds Innovation, the annual meeting and food expo of the Institute of Food Technologists that took place this week. It was so wonderful to see so many of you in Chicago, my hometown. I hope you enjoyed your stay and returned to your offices and homes with great ideas for future innovations.

If you were at the expo, you are likely as tired as I am. Hopefully you are taking the day off and have your feet up relaxing. I’m actually in Salt Lake City to speak this afternoon at the American Dairy Science Association (ADSA) annual meeting. The title of my presentation: “Getting in the Driver’s Seat, Marketing Milk and Dairy Products to Today’s and Tomorrow’s Consumers.”

It’s all about formulating and marketing dairy to the evolving consumer. The reality is:

WE SHOP DIFFERENTLY
WE EAT DIFFERENTLY
WE COMMUNICATE DIFFERENTLY

than consumers did during the past 100 years.
There’s no going back. If the consumer is evolving, food manufacturers and marketers must evolve, too.

There’s a tremendous shift in the way we eat and drink and we are in the pinnacle of it, according to Melisa Abbott, vice president of culinary insights, The Hartman Group, Bellevue, Wash. Consumers want more from their food and beverage choices, with wellness and deliciousness going hand-in-hand.

That “more” Ms. Abbott refers to is suggestive of nutrients that go beyond basic nutrition. This is not to be confused with the “more” that comes from traditional food fortification, which continues to be of upmost importance in preventing deficiencies that can lead to disease. Rather, this new “more” refers to lifestyle fortification. It’s personalized nutritional enhancement for a specific life stage or health condition.

Lifestyle fortification presents processors with an opportunity to differentiate in the crowded marketplace by giving their products a boost of extra nutrition. This is either by adding isolated vitamins, minerals and micronutrients, or selecting whole food ingredients concentrated in the vital components today’s consumers want for their bodies to function as best as possible.

Fortification refers to the act of supplementing foods with nutrients not previously present in the food or not naturally occurring at high enough levels to serve a functional purpose in the body. The term is often confused with enrichment, which describes the practice of adding back nutrients lost during processing.

“Fortification of foods helps millions of people meet their nutrient requirements annually,” says Hugh Welsh, president, DSM North America, Parsippany, N.J. “Before food fortification, deficiency diseases were prevalent in the U.S.

“Research consistently shows that people who avoid fortified foods are at increased risk of micronutrient deficiencies,” he said. “It is very difficult to eat a nutritionally dense diet, meaning one that provides all the required nutrients in recommended amounts and maintain a healthy body weight. When people are restricting the amounts they consume to maintain a healthy body weight, then the goal of meeting essential nutrient requirements becomes even more difficult. This is even more challenging when on a weight-loss diet. Fortification increases the nutrient density of foods and makes it easier to obtain essential nutrients and maintain health.”

From what I observed at IFT, there’s tremendous opportunity for dairy processors to offer “more” in everything from milk to yogurt to even ice cream.

Think omega-3 fortification to improve brain development and enhance memory. Fiber addition for gastrointestinal health, heart health and improved nutrient absorption. The list goes on.

Even FDA recognizes we need to consume more vitamin D for better health. Just last week, the agency announced updated food additive regulations allowing manufacturers of milk and plant-based milk and yogurt alternates to add more vitamin D to their products. The update will allow milk to continue to claim to be an excellent source of vitamin D, even after the Daily Value for vitamin D is raised in the updated Nutrition Facts label.

This allowance for increased vitamin D levels goes into effect immediately. Processors will want to get on board and add more vitamin D, as it will be a nutrient that must be declared in the new Nutrition Facts label starting in 2018.

The food additive regulations for vitamin D now allow double the maximum level of vitamin D previously allowed in milk, up to 84 IU per 100 grams of milk or 800 IU per quart of milk. However, no changes were made to the standard of identity for milk, which still provides for only 400 IU of vitamin D per quart of milk. In order to fortify with the higher levels, milk must be named with a nutrient content claim, such as “high vitamin D milk,” according to Cary Frye, vice president of scientific and regulatory affairs at the International Dairy Foods Association. You can read more HERE.

With that, we must never forget that there’s a whole world out there filled with many hungry populations. So where lifestyle fortification appeals to the many with dollars in their pockets, safe, nutrient-dense food appeals to so many more.

Mark Hughes, president of Anderson Partners Food Ingredient Marketing, Omaha, said it very well during an IFT session on clean label. He said:

“Make sure to look at the entire world, not just what 50 million people in North America want.”

He emphasized we must never forget the needs of the global population.

“If you really want to look at megatrends, look at the entire planet,” he said. “A lot of things will be fads or trends for elite developed countries that can support them, but there are 10 billion people coming in the rest of the world that we have to feed, and they’re not going to use Google Glass or Q.R. codes to read labels on products. They’re going to get up in the morning and wonder where their food is coming from.”

To read an excellent article on the clean label session in Food Business News entitled “The complicated reality of simple ingredients,” link HERE.

My colleague Monica Watrous at Food Business News is on a roll with her IFT reporting. Here are a few other great articles she wrote this week with links.

Rest up my IFT-attending readership! Mark your calendars for IFT17, June 25 to 27 in Las Vegas.

Food waste is a major global concern, at the same time so is hunger. If we waste less, we could feed more. But I’m not here to talk about feeding the world’s growing population. What I will address is portion control and smaller packages, and how this can assist with reducing waste.

During a phone interview this week, I was asked about opportunities in the dairy industry, specifically cheese. I gave my example of how pints of ice cream cost more than half gallons, and how consumers willingly dip into their pockets to pay more for less. They do this when they know the story of the product, understand the ingredients in the product and, when they know it’s just the right amount to satisfy their craving without feeling guilt for over consumption or waste.

With a growing number of single households, package sizes of many staples need to be reduced. This is likely why snack sizes have become so popular. They are just the right size.

Think shredded cheese. For long the norm has been the 8-ounce bag because family-size recipes often call for two cups. But what if you live alone and just want some shredded mozzarella to make a couple of pizza bagels. Maybe it’s time for a 4-ounce bag?

Kraft Heinz gets it. That 2-pound Velveeta loaf is too much of a commitment for most households these days. Velveeta tends to be a recipe cheese…melted with salsa for a queso dip, stirred into mashed potatoes or baked into a casserole. Two pounds of Velveeta is a commitment to cook. The company just rolled out Velveeta Mini Blocks. The 20-ounce box contains five individually wrapped 4-ounce cubes.

Indeed, committing to three square meals is just not the norm. Today’s consumers have moved away from traditional meal occasions and are snacking more throughout the day. They are seeking out healthier snacking options, with many dairy foods increasingly a convenient option.

With snacking now ubiquitous, more than three in five (64%) consumers agree that snacking is necessary to get through the day, including 77% of Millennials, according to new research from Mintel. Millennials are also more likely to be motivated by healthy snack options (68%).
Mintel data suggest that three in four (73%) consumers are willing to pay extra for snacks made with high-quality ingredients. This includes snacks based on cheese.

Recognizable brands play a role when choosing snacks, as seven in 10 (69%) consumers say snacks with branded ingredients prove to be higher quality than other snacks. Moreover, seven in 10 (71%) Millennials say snacks are best eaten while on the go.

The recently published report “Healthy-Ingredient Snacks in the U.S., 2nd Edition” from Packaged Facts confirms that healthy-ingredient snacks offer the perfect convergence of many important modern food industry trends and as a result the segment is thriving. Portable? Check. Healthy? Check. Transparent labels and packaging? Check. As a result of these factors, among others, the past five years has seen steady growth for healthy-ingredient snacks. The market’s compound annual growth rate (CAGR) of 4.7% has outpaced overall food and beverage sales growth.

Packaged Facts projects the healthy-ingredient snack segment will continue enjoying steady growth in sales. A CAGR of 5.7% is expected between 2016 and 2020.

A variety of industry trends are responsible for this bullish outlook. One of them is that protein, bite-sized snacks and innovative flavors are in high demand. Cheese can be all this and more.

Indeed, Millennials are a major driver of snacking. More than a third of consumers globally say they snack regularly, with the figure rising to just over 40% for young people aged 18 to 34, as the practice of modular eating becomes more accepted as an alternative to eating three main meals a day, according to consumer insight firm Canadean.

“Manufacturers are increasingly experimenting with a range of proteins, formats and gourmet flavors to elevate consumption from convenience-store snacks to an exciting taste experience and even credible meal replacement,” says Katrina Diamonon, principal-consumer insight at Canadean. “Improved sourcing transparency and ethical production of such offerings is also enhancing premium credentials.”

Here’s what a number of cheese marketers are doing to make sure cheese is part of the snacking menu, have it be in the car, at the desk, in the lunchbox, afterschool or even in front of the television unwinding after a long day.

Recognizing the need for a convenient snack or easy entertaining solution, Dutch Farms jumped on the opportunity to better serve its customers. This month, Dutch Farms Cracker Cuts cheese hit retailers’ shelves in the Chicago area. Each 10-ounce package contains 20 pre-cut slices of pure, Wisconsin-made cheese. Cracker Cuts come in three varieties: Marble Jack, Pepper Jack and Sharp Cheddar. Dutch Farms Cracker Cuts are packaged in a re-sealable container so Cracker Cuts cheese can be enjoyed on more than one occasion without sacrificing grade-A freshness.

The Sincerely, Brigitte brand also recently debuted a cracker-cut tray of its flavorful cheeses. Each 12-ounce tray contains about 10 squares of four different cheeses. They are: Chipotle White Cheddar, Garlic Basil Monterey Jack, Orange Ginger Monterey Jack and Tomato Olive Monterey Jack.

Brigitte Mizrahi, CEO of Anderson International Foods Inc., is a French cheese connoisseur and the inspiration behind these unique flavors of cheese. She also is rolling out three varieties of individually wrapped cheese sticks that target mature taste buds. The varieties are: Chipotle White Cheddar, Garlic Basil Monterey Jack and Tomato Olive Monterey Jack. Each 4.5-ounce bag contains six 0.75-ounce sticks. The sticks are also available in merchandising units for individual sale.

Sargento is growing its multi-serve bags of snacking cheese. Sargento Snack Bites come in 6-ounce bags containing about 42 sticks. The line debuted earlier this year in four varieties: Chipotle BBQ Cheddar (mild cheddar with smoky BBQ seasoning), Colby-Pepper Jack (Monterey Jack with habanero and jalapeno), Savory Garlic & Herb Jack (Monterey Jack with garlic and herb seasoning) and Wisconsin Sharp Cheddar. Most recently, the company added Sweet Pepper Jack, which is Monterey Jack cheese seasoned with a mild sweet pepper blend.

The company also added two varieties to its Balanced Breaks line. This dual compartment package resembles ying yang, showing that opposites do attract, and in fact, complement each other quite well in these snacks. One compartment houses cheese bites and the other dried fruits and nuts. The new varieties are: Colby-Jack Natural Cheese with Sea Salted Peanuts & Blueberry Juice-Infused Dried Cranberries and Gouda Natural Cheese with Honey-Roasted Peanuts & Dried Cranberries. They join: Natural Sharp Cheddar Cheese, Sea Salted Cashews & Cherry Juice-Infused Cranberries; Natural Sharp White Cheddar Cheese, Sea Salted Cashews & Golden Raisin Medley; Natural White Cheddar Cheese, Sea Salted Roasted Almonds & Dried Cranberries; and Pepper Jack Natural Cheese, Honey Roasted Peanuts & Raisins.

“Our Balanced Breaks snacks was the most successful product launch in Sargento history and has exceeded sales expectations,” says Chris McCarthy, director of marketing for the Sargento Foods Consumer Products Division. “Expanding the available flavors is a natural move to give consumers the variety and convenience they want in snacks.”

Balanced Breaks snacks come in a package of three 1.5-ounce snacks for a suggested retail price of $3.69.

Arla Dofino Snack Cheese retails in 18-ounce packs containing a dozen or each Havarti Bars and Gouda Bars. Each individually wrapped bar is 0.75 ounces. The company also sells 6-ounce bags containing eight 0.75-ounce bars of Fontina, Gouda, Havarti or Medium Cheddar.

Saputo Specialty Cheese has introduced Organic Creamery Organic Light String Cheese for those snackers seeking out organic options. The single-serve sticks are conveniently packaged as six 1-ounce individual portions in a 6-ounce bag.

The cheese is hand-crafted by award-winning Wisconsin cheesemakers with organic milk from Wisconsin family farms that practice humane management and pasture grazing. With 50% less fat and 25% fewer calories than regular string cheese, Organic Creamery Light String Cheese has a mild and buttery flavor with a fun, pull-apart texture that serves a great addition to lunch boxes and afternoon snacks.

New Pro2snax single-serve snacks from Reichel include fresh produce paired with a healthy protein. Varieties are: Sweet Gala Apples with Almonds, Sliced Apples with Mild Cheddar Cheese, Carrots & Sriracha-Jack Cheese, Carrots with White Cheddar Cheese & Almonds, Apples & Cheddar w/Cranberries & Cashews, and Sweet Gala Apples, Cheddar Cheese & Pretzels.

Schuman Cheese now offers Yellow Door Creamery Brilliant Blue blue cheese. Handcrafted in Wisconsin and cellar-aged for 60 days, Brilliant Blue comes in individually wrapped 2-ounce portions and 5-ounce and 1-pound deli cups as mini cubes. Perfect for sandwiches, salads, cheese plates and more, Brilliant Blue can be easily stored for later use with a shelf life of 90 days. The mini cubes are clump free and sold with a flip top lid for ease of use. The 2-ounce single-serve cubes are great for slicing and melting.

Go ahead, snack on some cheese this weekend.

The dairy foods industry is overflowing with entrepreneurs, which is a beautiful thing. Innovative product development and healthy competition keeps the dairy case exciting and consumers interested in all things dairy.

Startups must decide whether they want to invest in processing, packaging and warehousing (to have control over the operation as well as secure any proprietary technology) or to partner with a contract manufacturer, a.k.a. a co-packer.

More time than not, entrepreneurs and smaller manufacturers choose to partner with an expert to manufacture their products. There are many reasons why this is the smarter option.

The most obvious reason is that this option reduces capital investment and assists with cash flow, freeing up dollars for marketing efforts to build brand awareness. Co-packers are also experts at what they do. This frees up man power and brain time, reducing energy spent on learning the process and troubleshooting common production issues.

Before you begin interviewing potential co-packer partners, it is paramount that you identify those criteria that are non-negotiable and those where there’s flexibility. Keep in mind, co-packers vary in capabilities. Decide if you want to source ingredients and packaging, or if you prefer the co-packer do this for possible bulk pricing benefits.

Speaking of pricing, determine your cost structure. Discuss potential hidden expenses.
Set quality standards. Identify product and package specifications, including shelf life requirements, as well as certifications such as allergen-free lines, kosher, organic, etc.

Safety, quality and record keeping are not negotiable in this day and age. Do your homework. Evaluate the co-packer’s safety and sanitation procedures. Do they have a HACCP plan? Are they compliant with the Food Safety Modernization Act? Is the manufacturing facility regularly audited by an accredited firm? Is the co-packer prepared to properly handle a recall?

Ask for referrals. Find out how reliable the co-packer is for scheduling production. How far in advance do you need to confirm schedules?

Then there’s that gut feel we all have when doing business. Do you feel that the co-packer will work with you when issues arise? Troubleshoot with you? Communicate in a timely manner? In general, the more transparent a co-packer is willing to be, the more trustworthy the partnership will be. This is even more important when proximity is an issue.

Remember, if you are prepared and do your homework, it will be easier to identify the best co-packer for your innovation. Your chance of success increases.

Link HERE to a list of co-packers that specialize in milk and dairy foods manufacturing.

Pictured here is a yogurt case in a Western Michigan beach town, a community of less than 2,000 households and home to four supermarkets. This is quite the impressive spread with many varied options.

Granted, during the summer months (I took the picture yesterday), the population of this town jumps from about 5,000 to 20,000, and product moves off the shelf fast. But what is to be noted is that the size of this yogurt case has not changed in the past two years. Winter, spring, summer or fall, it holds a lot of SKUs.

What has changed in the past two years is the yogurt case’s composition, as this retailer continuously brings in new products and uses shelf tags to flag them. If they sell, they stay. If they don’t, room is made for something else new. And just yesterday while visiting the story, it was very noticeable that Greek yogurt no longer jumps out at you.

According to data from IRI provided to Dairy Management Inc., and courtesy of the Midwest Dairy Association, Greek currently maintains 38% share of volume sales of refrigerated yogurt. Non-Greek is the remaining 62%, with sales declining. However, I believe the non-Greek players (many of them are active in the Greek segment, yet believe in the power of their core yogurt franchise) are actively fighting back to regain control.

Data source: IRI provided to Dairy Management Inc., and courtesy of the Midwest Dairy Association

Let’s look at Dannon, the nation’s leading yogurt maker. Just a month ago, the company announced that in response to evolving consumer preferences, it is implementing the first of many major changes to provide more choice to consumers. To start, Dannon and Oikos branded products now include options labeled as being made with non-GMO ingredients.

Additionally, starting now and expected to be completed within several months, all Dannon products in the U.S. that have GMO ingredients will be clearly labeled as such. Further, starting in 2017 and completing the transformation by the end of 2018, Dannon will go one step further to ensure that the cows that supply Dannon’s milk for the company’s three flagship brands (Dannon, Danimals and Oikos) will be fed non-GMO feed, a first for a leading non-organic yogurt maker. This will involve the conversion of an estimated 80,000 acres of farmland to produce non-GMO crops.

“Shoppers are our main ingredient, and what is important to them drives what we do. For this reason, the range of products we make is evolving to provide even more choices,” says Mariano Lozano, CEO, Dannon. “Transparency is the key word for this shift. To show to our consumers that in order to make a real choice, we need clear labels. Today we are making a bold change and candidly discussing how transparency from brands is essential for shoppers to make real choices.”

This transparency includes clear packaging to see what’s inside. That’s what you get with the company’s new Activia Fruit Fusion line. This 1.5% milkfat probiotic yogurt is also fortified with a nutrient of concern: vitamin D. Most U.S. milk processors voluntarily fortify fluid milk with vitamin D. Adding it to yogurt is not common. Dannon is changing that.

The layered Activia Fruit Fusion product comes in four varieties. They are: Blueberry & Blackberry, Cherry & Vanilla, Peach & Mango and Strawberry & Raspberry. The yogurt is sold in four packs of 4-ounce cups.

Data source: IRI provided to Dairy Management Inc., and courtesy of the Midwest Dairy Association

“Choosing to purchase foods with fewer or more natural ingredients, or with or without GMO ingredients, is an important individual decision, and we feel strongly that people have the right to know how companies are making food,” he says. “This is just the first of many steps towards our continued transparency and one that we hope others will follow.”

The company is also jumping on the whole milk yogurt bandwagon. According to IRI data, whole milk yogurt is growing rapidly and currently has 10% volume share. (See graph.) Consumers are embracing the deliciousness and nutrient density of whole milk yogurt and it shows in sales and the number of products entering the category.

Dannon’s new whole milk offering is a blended product made with all-natural, non-GMO ingredients and fortified with vitamin D. The 5.3-ounce cups come in eight flavors. They are: Blueberry, Cherry, Mixed Berry, Peach, Raspberry, Strawberry, Strawberry Banana and Vanilla. Each single serving contains 140 calories, 4.5 grams of fat, 5 grams of protein and 15 to 16 grams of sugar.

Another area of activity is in yogurt drinks. I’ve commented on this segment numerous times throughout the years. In the past, it seemed as if all the major brands rolled out a drinkable yogurt at the same time and because U.S. consumers were not all on board, sales expectation were not met and the brands pulled out. Might the time finally be right for drinkable yogurt?

Dannon is now serving up two drinkable product lines designed for adult palates. Dannon Dairy Drink, a cultured milk formally sold exclusively through foodservice channels, is making its way into the retail sector. The 7-ounce bottles come in flavors that have a Hispanic-flavor edge to them, with the goal of attracting this demographic who has long been drinking yogurt, more so than spooning it. The flavors are: Mango, Peach, Pecan, Pina Colada, Strawberry and Strawberry Banana.

There’s also a new drinkable yogurt under the Oikos brand. Oikos Yogurt Drink contains no fat, no added sugar and no artificial sweetener. It is sweetened with stevia, gets a boost of protein from milk protein concentrate and is a source of another nutrient of concern—fiber—thanks to the addition of chicory root fiber. Interestingly, the Oikos brand is all about “Greek,” yet the packaging does not promote the product as such. Each 7-ounce bottle contains 110 calories, 11 grams of inherent sugar, 10 grams of protein and 4 grams of fiber.

Not to be outdone, General Mills is upping its game in the yogurt case. The company is promising huge changes to get competitive again. During an investor day presentation held in mid-July, General Mills President and COO Jeff Harmening admitted that “right now our product portfolio is not aligned with the trends.”

He told investors that the company is planning to “renovate” 60% of the company’s yogurt business within the next year. This includes reinventing the company’s flagship Yoplait brand, as well as growing its Annie’s and Liberté offerings. Many of these new products complement the growing whole milk category.

For example, the Liberté brand now includes eight varieties of whole milk yogurt, including one unflavored variety. The Sweet Cream offering starts with pure, organic whole milk, sourced from a co-operative of family farms. It’s then lightly sweetened with organic cane sugar. A 5.5-ounce cup contains 190 calories, 13 grams of fat and 5 grams of protein.

The other seven flavorful offerings, made using the same local organic milk, come in an array of worldly flavors. They are: Californian Pomegranate, Baja Strawberry, Ecuadorian Mango, French Lavender, Lemon, Philippine Coconut and Washington Black Cherry. Each single-serve container, which is in clear plastic to showcase the layered ingredients, contains 210 to 220 calories, 11 to 13 grams of fat and 4 to 5 grams of protein.

To read a Fortune article on General Mills’ plan to renovate its yogurt offerings, link HERE.
Another comprehensive article was published in Food Business News. Link HERE to read it.

To appeal to youngsters, the company has aggressive plans for its recently acquired Annie’s brand. At the beginning of this year, General Mills introduced Annie’s Organic Whole Milk Yogurt. Sold in four-packs of 4-ounce cups, the yogurt comes in three varieties: Berry Patch, Summer Strawberry and Very Vanilla. The probiotic yogurt is described as being sweetened with organic fruit and a touch of cane sugar.

More recently, the company added 32-ounce tubs of Plain, Summer Strawberry and Vanilla whole milk yogurt to the Annie’s brand. There’s also eight-packs of 2-ounce tubes. The three varieties are: Berry Patch, Strawberry Banana and Summer Strawberry.

To appeal to older kids and adults, the company has plans to enter the yogurt-based smoothies sector, too. “We’ll introduce several Yoplait yogurt beverages in cities with large Hispanic populations,” Harmening told investors.

And because toddlers who grew up on tube yogurts continue to enjoy the interactivity of squeezing yogurt into their mouth (and probably on their siblings), the company now offers Yoplait Go Big. These 4-ounce tubes of low-fat, vitamin D-fortified yogurt come in four varieties. They are: Cherry, Mango, Mixed Berry and Strawberry.

What else is trending? It’s grass-fed milk yogurt.

Though still a small niche, a number of brands are trying to differentiate through the use of milk from grass-fed cows. Organic Valley has started offering 6-ounce cups of grassmilk yogurt in four varieties. They are: Plain, Strawberry, Vanilla and Wild Blueberry.

Dreaming Cow has redesigned its package to emphasize the grass-fed cows milk message. The whole milk, cream top yogurt now comes in eight dreamy flavors. They are: Blueberry Cardamom, Dark Cherry Chai, Honey Pear, Maple Ginger, Peach Mango, Plain, Strawberry Pomegranate and Vanilla Agave.

Dreaming Cows reside in Jumping Gully Dairy, one of three family-owned, grass-based, New Zealand-style rotational grazing dairies in Southern Georgia, according to the company. The climate here allows the cows to graze year round on lush green pastures, producing milk with a distinct taste that is naturally higher in healthful fatty acids, including omega-3s and conjugated linoleic acid.

I think you will agree that the refrigerated yogurt case is undergoing a major transformation. The focus is on simplicity and back to nature, with a delicious twist on flavors.

And, of course, protein remains a focus in the yogurt case. The Midwest Dairy Association is offering dairy foods processors, marketers and educators use of its Power of Dairy Protein online communications toolkit to help educate consumers about the importance of including 25 to 30 grams of protein in every meal, including breakfast, for best performance at school, at the office or during your daily activities.

Link HERE. This communications kit includes a variety of tools, including a customizable news release/newsletter article, blog postings, protein-related FAQs, recipes and recipe videos and suggested social media posts that can be customized for varied communications channels now and throughout the year.

Thanks to my friends at Midwest Dairy, who explain in the toolkit that yogurt is a flexible nutrient powerhouse that knocks out hunger throughout the day. It is extremely versatile and a smart choice for quick and easy meals and snacks, as well as a healthful base ingredient for making dips, sauces and smoothies. Yogurt is an excellent source of calcium and potassium and provides numerous vitamins and minerals. What’s more, research shows kids who eat yogurt have improved nutrition and weight status.

Photos courtesy of the Wisconsin Milk Marketing Board

“Clean label,” it was the most prominent theme at IFT16, the annual meeting and food expo of the Institute of Food Technologists held in Chicago this past July. And no wonder, did you know that 73% of consumers find it important that they recognize a product’s ingredients?[1]

[1]Ingredion proprietary research, MMR, Consumer Study, 309 consumers, USA, April 2015

When it comes to clean label, dairy foods dominate the packaged foods sector. With minimal processing along with the addition of just a handful of ingredients, fluid milk may be converted into many different products, from cheese to ice cream to yogurt.

http://www.ingredion.us/applications/Dairy.html?utm_source=DonnaBerry&utm_medium=728x90_NonStandardCheese&utm_content=DairyCapabilities&utm_campaign=Dairy

Dairy foods, by design, should be clean and simple. Take cheese for example, most natural cheeses are made with four simple ingredients: milk, cultures, enzymes and salt. It’s the exact same ingredient statement for cheddar, mozzarella and Parmesan.

It’s the specific selection of milk, cultures, enzymes and even salt, that influences flavor, texture and appearance. To read more about cultures and enzymes as the clean-label powerhouses behind dairy foods innovations, link HERE to an article I recently wrote for Food Business News on the topic.

There’s an incredible opportunity to get creative with cheese when you formulate non-standardized products, some of which are considered to be “process” cheese. I’m not talking the individually plastic-wrapped slices that often top a burger. Rather, many non-standardized cheeses encompass a range of premium, gourmet products that might contain a few more than those four simple ingredients, but they can be clean and simple ingredients nonetheless.

What most Americans don’t understand is that cheese terminology, including the term process, 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, link HERE.)

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

“Process cheese is not flagged as such in most countries,” says Lu Ann Williams, director of innovation, Innova Market Insights, The Netherlands. “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.

Process cheeses, as well as non-standardized cheeses, can serves as a base for innovative dairy foods formulators to add layers of flavors.

Take for example this new gourmet spreadable cheese product from Lactalis American Group Inc. President Rondele Gingerbread cheese will be available from October 1 through December 31. This is the company’s first-ever, limited-time seasonal flavor. This spreadable cheese with a cookie-inspired flavor, features hints of molasses and ginger. It comes in an attractive disposable cup that resembles a white ramekin and can easily be placed right on the table for a convenient presentation.

The Code of Federal Regulations
Most 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.

When formulating clean label, think simple. Products should be:

Free from additives: remove or replace food additives.
Feature a simple ingredient listing: choose recognizable ingredients that do not sound chemical or artificial.
Minimally processed: process foods using traditional techniques that are understood by consumers and not perceived as being artificial.

Today’s consumers want convenience foods and beverages with no compromise. They should taste great and use only ingredients that they understand, recognize, trust and like. Clean-label formulating efforts balance rising concerns about what goes into a food product and the negative perception of highly processed foods.

U.S. Italian Cheese Industry Debuts Trust Mark
Following widely covered news reports of adulteration and fraud in some sectors of Italian cheese, a leading company in the U.S. cheese industry, Schuman Cheese, announced in early August 2016 plans to introduce the industry’s first trust mark. The on-package seal is intended to verify product quality and manufacturing integrity.

The True Cheese trust mark will appear on Schuman cheeses and snacks sold in supermarket and mass retail channels. The company reported newly labeled products are already appearing in some stores and will be phased in as customer orders are filled. The announcement follows recent news reports of an investigation of Castle Cheese Inc., by the FDA. According to the report, Castle’s grated cheese was labeled as “100% Parmesan Cheese,” yet it contained no Parmesan cheese, a standardized product.

The first quality seal of its kind in the cheese business, the move follows similar food industry initiatives for olive oil, honey and fresh fish, intended to help consumers know the product they are purchasing is real, and indeed what it claims to be. The True Cheese label will mean the verified product is made only with milk, cultures, salt, enzymes, is aged as required, and that any use of an anti-caking ingredient is at or below industry accepted levels and properly labeled.

Schuman Cheese also announced a product testing agreement with Covance Food Solutions to independently test True Cheese labeled products. Periodic testing of randomly selected products taken from retail locations will be performed at Covance’s laboratory in Madison, WI.

“We guarantee that all of our products are properly labeled and produced in accordance with the strictest regulations. Our partnership with Covance provides us with an objective, third-party verification of that promise,” says Neal Schuman, third-generation CEO of his family-owned company headquartered in Fairfield, NJ. “Our goal is to assure consumers that they’re getting real Parmesan, Asiago and Romano cheeses when they buy cheeses with the True Cheese trust mark.”

According to the company, apart from the seal and related testing of items displaying the mark, there’s no real way for consumers to self-determine exactly how a cheese is made or if excessive fillers might be included in the package. To learn more, link HERE.

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