As Americans increasingly prioritize fitness and personalized nutrition, ice cream and frozen dessert manufacturers are innovating by rethinking formulations, sweeteners, and portion sizes to meet nutritional goals while satisfying indulgence, notes Mary Wilcox.
As consumers undergo huge diet shifts, dairy plays a huge role, thanks to its offerings of high protein counts in small food servings, in addition to other health benefits — such as vitamins and amino acids — they can provide.
Delivering 11 grams of protein, plus fiber and calcium, LALA Plus combines the goodness of dairy with real fruit and a smooth, crave-worthy taste, the company said
Amazon’s new health programs spotlight rising demand for personalized nutrition. As gut microbiome science advances, interest in pre-, pro- and postbiotics grows—positioning dairy as a convenient, nutrient-rich solution for digestive, metabolic, and overall health.
The new line of ultrafiltered milks deliver high protein, lower sugar, lactose free nutrition, and added prebiotic fiber for gut health benefits — all in a half-gallon format.
Cream cheese is becoming a powerful vehicle for global flavor fusion, moving far beyond its traditional Western applications, and evolving into a canvas for regional tastes and storytelling, states Mary Wilcox.
A quick look at the composition of some cultured dairy products shows that they are well designed for GLP-1 diets. High-protein yogurts, including skyr and Greek yogurt, are the first products that comes to mind.
The healthfulness of ultra-processed foods often sparks debate, particularly regarding the definitions of "hyper-palatable." Many associate these foods with being unnatural and inherently unhealthy, overlooking scientific considerations to the contrary.
Normally, I run my predictions for the upcoming year in January. This year, I'm doing it in February, and I will summarize many of the prediction trends I have seen throughout the industry. Many of the experts have a great story about the future to tell.