Lisa Jackson, Director of Marketing at FlavorSum, joins Dairy Foods for Episode 41 of the “Let’s Talk Dairy” podcast and discusses the wide range of ingredients and flavors creating “buzz” on social media and beyond. Founded in 1941 in Kalamazoo, Michigan, FlavorSum has seen steady growth. In fact, in 2021, the FlavorSum platform united 5 North American flavor houses to build an organization with deep food and beverage expertise. Today, the fast-growing flavor company boasts 2 manufacturing facilities and 3 Innovation Centers in the U.S. and Canada.

During Episode 41 of the “Let’s Talk Dairy” podcast, Jackson discusses innovation in ingredient trends, the renaissance of sweet cultured dairy, the role of functionality within dairy foods and beverages, what flavor trends are “scooping up” growth in ice cream and much more.

FlavorSum prides itself on providing a responsive, customized experience designed to help food and beverage brands increase their speed to market while reducing the headaches sometimes associated with flavors sourcing.

During this podcast, Jackson discusses the following topics:

• The role of protein ingredients like casein and whey in milk and other popular dairy products like cheese, yogurt, and ice cream and the fact that protein is averaging 9.2 grams in cultured dairy new product launches, which is up from 6.8 grams in launches last year.
• The impact of functional ingredients like prebiotics, omegas, MCT oil are having and the benefits those ingredients can deliver.
• Why cultured dairy products like cottage cheese, sour cream and dips, yogurt, whipping cream, and dairy and non-dairy creamers are hot in the marketplace, the explosion in yogurt flavors beyond traditional vanilla, and specifically why sweet-cultured dairy is experiencing a renaissance?
• While innovations continue in protein-rich, versatile foods and beverages that support a variety of functional goals like satiety and gut health, Jackson discusses the appeal of traditional flavors as well as new up-and-coming flavors that are creating excitement in refrigerated dairy cases.
• What functional ingredients are resonating within dairy and non-dairy products.
• The hot trend in ready-to-drink functional beverages, sports beverages, smoothies, energy drinks, coffee, and tea are the prebiotics, probiotics, fiber, and antioxidants giving consumers more benefits than simply hydration.

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