Donna Berry
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Articles by Donna Berry
Dairy’s Role in Whole Foods Market’s Top-8 Food Trend Predictions for 2027.
Today’s blog sponsor, Double H Packaging, Inc., a full-service manufacturer of paperboard and plastic packaging solutions, has launched its new brand and website. This is the most recent step in a broader organizational transition for the Double H family of companies.
Bacon innovation drives premium protein products
Protein is currently one of the strongest drivers of food innovation. To differentiate, formulators are trying to deliver elevated sensory experiences. Bacon is proving to be an attractive food to meet today’s consumers’ cravings. “Bacon continues to resonate with consumers because it sits at the intersection of two trends: the desire for high-protein foods and the desire for indulgence,” said Garrett McCoy, senior manager, research, development and applications, Corbion, Lenexa, Kan.
Versatile whole grains inspire product innovation
KANSAS CITY — Many consumers seek foods that deliver nutritional value, recognizable ingredients and a compelling eating experience. Whole grains are poised to meet those needs, offering opportunities to enhance fiber and nutrient density while also introducing new flavors, textures and formats. Whole grains are the entire seed of a plant. They contain three nutrient-dense components: the bran, germ and endosperm.
Fueling longevity: Dairy's role in healthy aging
With health and wellness information just a few clicks away, today’s consumers are taking control of their health. For many, the goal is to live every day fully by staying active and engaging. Dairy products have always played a critical role in health and wellness. With thoughtful formulation, there’s an opportunity for dairy to play a bigger role in fueling longevity.
Berry on Dairy
While all things dairy put a smile on my face, as well as my fun photos with branded imagery and characters, the highlight of NACS 2026 for me was an upfront seat to see and hear Jason Sudeikis, aka Ted Lasso, speak about anything and everything. FYI, prior to his Saturday Night Live debut, he worked at a few different grocery stores to make ends meet. He was quick to point out they were not c-stores but assured the audience that he shops them often.
NACS 2026: Everyone is Making Protein Convenient
While all things dairy put a smile on my face, as well as my fun photos with branded imagery and characters, the highlight of NACS 2026 for me was an upfront seat to see and hear Jason Sudeikis, aka Ted Lasso, speak about anything and everything. FYI, prior to his Saturday Night Live debut, he worked at a few different grocery stores to make ends meet. He was quick to point out they were not c-stores but assured the audience that he shops them often.
Taking whole grain innovation to the next level
KANSAS CITY — Many consumers seek foods that deliver nutritional value, recognizable ingredients and a compelling eating experience. Whole grains are poised to meet those needs, offering opportunities to enhance fiber and nutrient density while also introducing new flavors, textures and formats. Whole grains are the entire seed of a plant. They contain three nutrient-dense components: the bran, germ and endosperm.
Bacon's next act: Premium, flavorful and protein-packed
Protein is currently one of the strongest drivers of food innovation. To differentiate, formulators are trying to deliver elevated sensory experiences. Bacon is proving to be an attractive food to meet today’s consumers’ cravings. “Bacon continues to resonate with consumers because it sits at the intersection of two trends: the desire for high-protein foods and the desire for indulgence,” said Garrett McCoy, senior manager, research, development and applications, Corbion, Lenexa, Kan.
Ingredient Issues: The acceleration of bacon innovations
Protein is currently one of the strongest drivers of food innovation. To differentiate, formulators are trying to deliver elevated sensory experiences. Bacon is proving to be an attractive food to meet today’s consumers’ cravings. “Bacon continues to resonate with consumers because it sits at the intersection of two trends: the desire for high-protein foods and the desire for indulgence,” said Garrett McCoy, senior manager, research, development and applications, Corbion, Lenexa, Kan.
Snack flavors with a twist give consumers an experience
Consumers want more sensory impact from every bite they take. Many are leaning into flavor to tantalize their tastebuds. It’s not about making flavor extreme, rather it’s about making flavor more interesting. A familiar flavor invites. An unexpected twist gives consumers a reason to keep eating and talking about it. “Snacks may be small, but consumer expectations for them are anything but,” said Anna Lada, senior marketing specialist at Flavor Producers, a Glanbia company.
Whey opportunities abound for dairy processors
CHICAGO — Less than 30 years ago, whey was considered as an annoying byproduct of cheese manufacturing that was dumped onto fields and used in animal feed. Now the source of in-demand protein and bioactive compounds, it was the focal point of the 12th International Whey Conference (IWC).
Premium, flavorful cheeses drive category growth despite consumption dip
Per capita natural cheese consumption in the US totaled 39.9 lbs in 2024, down from 2023’s record high of 40.2 lbs and the lowest level since 2021’s 39.6 lbs, according to the US Department of Agriculture (USDA). Despite this decline, per capita cheese consumption in 2024 was more than 10 lbs higher than in 2000, when it was 29.8 lbs. One theory for the decrease is the reduction in out-of-home eating because of inflation. Pizzas, burgers and nachos are all carriers for large amounts of cheese.
Ice Cream Processors Differentiate to Prepare for Ultra-Processed Food Regulations. And Hey, Go Whey!
Read the article I wrote for Food Business News on this topic by linking HERE. One of the closing presentations was given by Professor Thom Huppertz from the University College Cork, Ireland. It was on ultra-processed foods and how the majority of dairy foods—regardless of nutrient density—are demonized according to NOVA, the food classification system developed by researchers at the University of Sao Paulo, Brazil.
Comfort meets flavor adventure in snacks
KANSAS CITY — Consumers want more sensory impact from every bite they take. Many are leaning into flavor to tantalize their tastebuds. It’s not about making flavor extreme, rather it’s about making flavor more interesting. A familiar flavor invites. An unexpected twist gives consumers a reason to keep eating and talking about it. “Snacks may be small, but consumer expectations for them are anything but,” said Anna Lada, senior marketing specialist at Flavor Producers, a Glanbia company.
Snack flavor fusion
KANSAS CITY — Consumers want more sensory impact from every bite they take. Many are leaning into flavor to tantalize their tastebuds. It’s not about making flavor extreme, rather it’s about making flavor more interesting. A familiar flavor invites. An unexpected twist gives consumers a reason to keep eating and talking about it. “Snacks may be small, but consumer expectations for them are anything but,” said Anna Lada, senior marketing specialist at Flavor Producers, a Glanbia company.
School lunch programs adjusting as policies shift
School meal and snack programs ensure students from kindergarten through 12th grade are served nourishing foods that support lifelong healthy eating patterns. In the United States, these programs rely on food and beverage manufacturers to allow them to meet the nutritional requirements set forth by the US Department of Agriculture (USDA), and at the same time, ensure they are affordable, simple to serve and delicious to eat.
Dairy industry adapting to extraordinary demand for whey protein
CHICAGO — The US whey protein ingredients business is experiencing record high prices because of demand. In response, there is an unprecedented amount of growth in investment to manufacture more, said Mike McCully, president of McCully Consulting, South Bend, Ind., during a Sept. 21 presentation at the International Whey Conference. “Nearly one-third of foods in the grocery store now contain some sort of protein,” he said.
Whey suppliers racing to catch up with protein demand
CHICAGO — The US whey protein ingredients business is experiencing record high prices because of demand. In response, there is an unprecedented amount of growth in investment to manufacture more, said Mike McCully, president of McCully Consulting, South Bend, Ind., during a Sept. 21 presentation at the International Whey Conference taking place in Chicago. “Nearly one-third of foods in the grocery store now contain some sort of protein,” he said.
School meals 101
KANSAS CITY — School meal and snack programs ensure students from kindergarten through 12th grade are served nourishing foods that support lifelong healthy eating patterns. In the United States, these programs rely on food and beverage manufacturers to allow them to meet the nutritional requirements set forth by the US Department of Agriculture (USDA), and at the same time, ensure they are affordable, simple to serve and delicious to eat.
Consumers expect sustainability and more from manufacturers
The rank order of what shapes Americans’ food and beverage decisions held firm for 20 straight years. Taste was followed by price, healthfulness, convenience and environmental sustainability, according to the Food & Health Survey from the International Food Information Council (IFIC).
State of the Industry | Shifting demand for alternative dairy
– All data included in the 2026 State of the Industry product category reports was provided by Circana, a Chicago-based market research firm, and current as of July 12, 2026. Dairy alternatives, namely vegan products made from plants, were viewed as a major disruptor to the US dairy industry over the past decade. Today they are no longer a threat to real dairy, as consumers are returning to the real deal: cow’s milk and dairy foods made with cow’s milk.
Making sustainability count
The rank order of what shapes Americans’ food and beverage decisions held firm for 20 straight years. Taste was followed by price, healthfulness, convenience and environmental sustainability, according to the Food & Health Survey from the International Food Information Council (IFIC).
Swicy Doubles Down in Dairy
This week, The Kraft Heinz Company got swicy with the introduction of Philadelphia Mike’s Hot Honey Whipped Cream Cheese. The new spread swirls the iconic sweet heat of Mike’s Hot Honey into Philadelphia’s light and fluffy whipped cream cheese, bringing a little kick to everything from bagels and charcuterie boards to pizza. Available exclusively at Walmart now, the new flavor will expand to additional retailers beginning in January 2027.
State of the Industry | Butter booming with consumer interest
– All data included in the 2026 State of the Industry product category reports was provided by Circana, a Chicago-based market research firm, and current as of July 12, 2026. Per-capita consumption of butter in the US surpassed all previous records, reaching 6.8 lbs in 2024, according to the USDA. This number is expected to continue to grow as consumers take a back-to-basics approach with food selection and embrace whole food nutrition.
Beverage innovations traveling beyond the protein shake
CHICAGO — Clear and sparkling is gaining traction as one of the newest beverage formats satiating consumers’ appetite for protein. It’s whitespace in the ready-to-drink, better-for-you soda category, according to Chicago-based market researcher Mintel. Some consumers are currently home-hacking protein soda. They are combining protein products with sodas to create homemade floats and dirty sodas that deliver on both protein and flavor.
Protein sodas muscling into the mainstream
CHICAGO — Clear and sparkling is gaining traction as one of the newest beverage formats satiating consumers’ appetite for protein. It’s whitespace in the ready-to-drink, better-for-you soda category, according to Chicago-based market researcher Mintel. Some consumers are currently home-hacking protein soda. They are combining protein products with sodas to create homemade floats and dirty sodas that deliver on both protein and flavor.
Sustainable strategies for today’s market expectations
KANSAS CITY — The rank order of what shapes Americans’ food and beverage decisions held firm for 20 straight years. Taste was followed by price, healthfulness, convenience and environmental sustainability, according to the Food & Health Survey from the International Food Information Council (IFIC).
State of the Industry | Premium scoops, innovation redefining ice cream aisle
– All data included in the 2026 State of the Industry product category reports was provided by Circana, a Chicago-based market research firm, and current as of July 12, 2026. The International Dairy Foods Association (IDFA) partnered with Morning Consult to take a closer look at Americans’ love of ice cream and frozen desserts. The 2026 survey collected insights from more than 2,200 adults across the country and found that 97% of Americans love or like ice cream.
The Next Era of Functional Beverages is Rolling Out: Dairy Rocks It!
Functional foods and beverages are no longer just a niche wellness opportunity, according to the 2026 Functional Foods and Beverages Report from HealthFocus International. Consumers increasingly see food as an active tool for managing health and they expect everyday products—like their milk, cheese, yogurt and even ice cream--to deliver more than basic nutrition. The report identifies the shifts shaping functionality, all which are innovation opportunities for dairy processors.
State of the Industry | Functional favorites fueling demand for cultured dairy
– All data included in the 2026 State of the Industry product category reports was provided by Circana, a Chicago-based market research firm, and current as of July 12, 2026. The cultured dairy category encompasses a wide range of products, including dips, sour cream, cream cheese, cottage cheese, kefir, yogurt and other fermented dairy foods.
School meal nutrition levels up with reformulated proteins
School meal and snack programs ensure students from kindergarten through the 12th grade are served nourishing foods that support lifelong healthy eating patterns. In the United States, these programs rely on food and beverage manufacturers to help them meet the nutritional requirements set forth by the US Department of Agriculture (USDA), and at the same time, ensure they are affordable, simple to serve and delicious to eat.
School nutrition faces challenges with limited added sugars and sodiums
School meal and snack programs ensure students from kindergarten through 12th grade are served nourishing foods that support lifelong healthy eating patterns. In the United States, these programs rely on food and beverage manufacturers to allow them to meet the nutritional requirements set forth by the US Department of Agriculture (USDA), and at the same time, ensure they are affordable, simple to serve and delicious to eat.
State of the Industry | Value-added milk has fresh appeal
– All data included in the 2026 State of the Industry product category reports was provided by Circana, a Chicago-based market research firm, and current as of July 12, 2026. Retail sales of fluid milk stayed steady in 2025, while sales of imitators made from almonds, oats and other like ingredients fell 6%, according to Circana, Chicago.
State of the Industry | Consumers choosing higher-quality cheeses
– All data included in the 2026 State of the Industry product category reports was provided by Circana, a Chicago-based market research firm, and current as of July 12, 2026. Per capita natural cheese consumption in the US totaled 39.9 lbs in 2024, down from 2023’s record high of 40.2 lbs and the lowest level since 2021’s 39.6 lbs, according to the US Department of Agriculture (USDA).
Dairy with Collagen Can Own the Protein Conversation about Skin, Bone and Joint Health
There’s a lot of confusion about collagen consumption. Here are the basic facts. Collagen consumed does not travel to the skin and reside there as collagen. The collagen consumed acts as a catalyst to boost the body’s natural collagen production, which starts to slow down after 20 years old, and even more so by the time one reaches 35 years old. The body makes collagen by combining amino acids, which are the building blocks of protein. Humans consume proteins.
Consumers seeking beverages that boost health, wellness
Consumers want more from every sip they take today. Beverages no longer quench thirst and help one stay hydrated, they also play active roles in aspirational health and longevity. “Consumers are asking, ‘What else is in there?’” said Mayuresh Bedekar, senior director of global product strategy-bioactives and dairy nutrition for Glanbia Nutritionals.
Functional beverages - Making every sip matter
KANSAS CITY — Consumers want more from every sip they take today. Beverages no longer quench thirst and help one stay hydrated, they also play active roles in aspirational health and longevity. “Consumers are asking ‘what else is in there,’” said Mayuresh Bedekar, senior director of global product strategy-bioactives and dairy nutrition for Glanbia Nutritionals.
How formulators are rethinking breading systems
Formulators have learned that breading applied to meat and poultry can be so much more than simply a coating to lock in moisture and provide visual appeal. Breading provides a means to differentiate through color, flavor, texture and even nutrition. Processors are including everything from protein and whole grains to nuts and seeds. At the same time, some formulators are eliminating gluten or sneaking in vegetables.
Incorporating ancient grains into pet food formulas
This article was published in the July/August 2026 issue of Pet Food Processing. Read it and other articles from this issue in our July/August digital edition. Ancient grains, also sometimes referred to as heirloom grains, have been feeding mankind since the beginning of civilization; however, many of them had been largely ignored by Western countries where selectively bred and refined grains provide an economic advantage.
Newtopia Now special report
DENVER – New product innovation abounded at the Newtopia Now tradeshow, held Aug. 18-20. Exhibitors ranged from startups not yet in the market to established brands promoting new concepts ready for market. But as one speaker noted, there is a wide divide between being consumer ready versus retail ready. Several brands stood out at the show. For example, early-stage brand Lil’ Melts, Austin, Texas, showcased its beef tallow cooking cubes.
Food & beverage makers embracing boba
CHICAGO — Demand for convenient, flavor-forward foods and beverages continues to grow, with popping boba proving to be an attractive, easy approach to adding a new experience to menus. Retail packaged products containing popping boba also are now showing up on shelf due to ingredient suppliers investing in technologies to create different types of boba balls that can withstand food and beverage manufacturing.
Boba is popping!
CHICAGO — Demand for convenient, flavor-forward foods and beverages continues to grow, with popping boba proving to be an attractive, easy approach to adding a new experience to menus. Retail packaged products containing popping boba also are now showing up on shelf due to ingredient suppliers investing in technologies to create different types of boba balls that can withstand food and beverage manufacturing.
Bakers face challenges when swapping colors
Working with natural colors can be complicated, but the past decade has seen improvements. “The range of achievable colors is simply more limited than with synthetic options,” said Curtis Gong, senior product development scientist, Ocean Spray Ingredients. “However, suppliers and developers have started to find solutions and workarounds.
Ice Cream Summer 2026: Highlights on Flavor Innovation
But first, here’s some scoop on the category. New research from the National Frozen & Refrigerated Foods Association (NFRA) showed how consumer preferences are reshaping today’s ice cream category. Nearly all Americans (95%) enjoying ice cream at least once a year. Younger consumers are redefining the category through new flavor preferences, shopping habits and demand for products that better fit their lifestyles. One of the biggest shifts is in the flavors consumers are choosing.
Next-gen breading
KANSAS CITY — Formulators have learned that breading applied to meat and poultry can be so much more than simply a coating to lock in moisture and provide visual appeal. Breading provides a means to differentiate through color, flavor, texture and even nutrition. Processors are including everything from protein and whole grains to nuts and seeds. At the same time, some formulators are eliminating gluten or sneaking in vegetables.
Reformulating for natural flavors and colors
There’s strong momentum in the US food chain to remove artificial ingredients from products. According to the 2026 Food & Health Survey from the International Food Information Council, 42% of Americans are looking for natural ingredients on product labels, and 28% use the term natural to define a healthy food. Many bakers are eliminating artificial colors and flavors, ingredients crucial to the consumers’ sensory experience. That’s because people eat with their eyes first. Desirable color matters.
Consumers have high expectations for their foods, beverages
CHICAGO — Demand is growing for products that deliver more benefits in less volume while still providing an enjoyable eating experience. Manufacturers are navigating the rapidly changing marketplace shaped by evolving consumer expectations on health, nutrition and pleasure. At IFT FIRST 2026, the Institute of Technologists’ annual meeting and expo that recently took place in Chicago, suppliers exhibited solutions to assist in formulating products that today’s consumers want.
The evolution of meat snacks
Premium shelf-stable meat snacks — in the form of sticks, jerkies, chunks and chips — have become an easy go-to protein. They are sold everywhere and they are making their way into backpacks, gym bags and even grade schoolers’ lunch boxes. “The ‘snackification of meals’ is leading more consumers to replace some traditional sit-down meals with smaller, more flexible eating occasions that fit their busy schedules,” said Keith Albright, senior insights manager, Cargill, Minneapolis.
Berry on Dairy
This product screams Gen Z. Level of processing is irrelevant. This is why defining ultra-processed food will likely have no impact on Gen Z. Social media matters more. Philadelphia Cream Cheese and Ziggi’s Coffee collaborated to reimagine the morning routine with a creamy new beverage. The Philadelphia Everything Bagel Latte combines Ziggi’s fan-favorite iced latte with Philadelphia cream cheese cold foam and everything bagel seasoning for a bold new take on a beloved breakfast pairing.
What Matters to Gen Z and Why it Matters to Your Brand
This product screams Gen Z. Level of processing is irrelevant. This is why defining ultra-processed food will likely have no impact on Gen Z. Social media matters more. Philadelphia Cream Cheese and Ziggi’s Coffee collaborated to reimagine the morning routine with a creamy new beverage. The Philadelphia Everything Bagel Latte combines Ziggi’s fan-favorite iced latte with Philadelphia cream cheese cold foam and everything bagel seasoning for a bold new take on a beloved breakfast pairing.
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