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For National Dairy Month, learn about three of our dairy industry innovations: solutions for protein enhancement, lactose-free options, and cultural flavor exploration through dairy.
National Dairy Month, celebrated every June, began as National Milk Month in 1937 as a way for grocers to promote milk during a time of surplus. Renamed in 1939 by the National Dairy Council, National Dairy Month has become a fun occasion to show support for dairy workers and an opportunity to enjoy family-friendly farm tours, fairs, and festivals throughout the country.
At Glanbia Nutritionals, we support the dairy industry year-round and are excited to share with you some of our biggest dairy industry innovations during this special month.
The growing popularity of high-protein yogurt reflects the increasing consumer interest in protein-rich options, especially at breakfast, where satiety and sustained energy are key. Protein claims top the list in recent yogurt launches, with high protein claims seeing particularly strong growth.1
For Millennials and Gen X, “high protein” is the most influential claim when choosing a yogurt.2 While incorporating enough protein to make this claim has traditionally been a challenge, our patent-pending UltraHi® Protein Yogurt Technology makes it possible to create high-protein yogurt with exceptional texture and mouthfeel.
Lactose-free dairy is a mega trend, according to Datassential.³ In North America, the share of new yogurt launches with lactose-free claims has more than doubled in just four years.⁴
Today, 13% of US consumers are actively limiting lactose, with that number climbing to 19% for Gen Z.⁵ Providing lactose-free options ensures these consumers can still benefit from the nutrition of dairy. Our Provon® Whey Protein Isolates, made through cross-flow microfiltration, are high-purity whey protein isolates very low in lactose and fat and are ideal for these consumers.
| Gen Z | 19% |
|---|---|
| Millennials | 13% |
| Gen X | 12% |
| Boomers | 10% |
Dairy also offers a gateway for consumers to explore other cultures. In the yogurt category, styles emerging in the US include Bulgarian yogurt, dahi (from India), and labneh (from the Middle East).6 These all have the potential to follow the same successful trajectory as French yogurt and Icelandic skyr.
Cheese is another category that lets consumers get a taste of global culinary traditions. When trying a new cheese product, 30% of consumers in the US and Canada are most likely to experiment with flavor.7 We make it easy for your consumers to satisfy this curiosity with our Affordable Artisan Cheeses, which include Gouda (Netherlands), Gruyere (Switzerland), and Asadero (Mexico).
Consumer demand for high protein, lactose-free, and cultural flavors in dairy highlights health and taste as key drivers in the industry. With our innovative dairy ingredients, you have everything you need to meet these expectations!
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