Articles by Sharon Gerdes

This year, I am celebrating 25 years as a consultant to the U.S. dairy industry, and 20 years as a columnist for Dairy Foods magazine. 

U.S. sales of plant-based milks reached $2.8 billion in 2022, according to the Plant-Based Foods Association. “Plant-based milk remains the largest segment in the plant-based foods industry, with 40.6% of U.S. households purchasing plant-based milks, and an astounding 75.7% of consumers repeating their purchases,” the organization stated.

As of Jan.1, sesame became the ninth food ingredient, as well as milk, required to be labeled as an allergen on packaged foods and dietary supplements.

The COVID-19 pandemic increased consumer interest in immune health and sales of probiotic foods and beverages. Circana (previously IRI and NPD) reports that probiotic beverages have increased both dollar and unit sales for the past three years, and probiotics were found in over 30 beverage subcategories.

Across the globe, individuals consume an estimated 2.25 billion cups of coffee per day. Coffee contributes a range of biologically active compounds, including many with antioxidant activity. 

Innovation abounds in protein ingredients and dairy applications. In the plant-protein category, soy remains a strong player due to its nutritional profile, but pea is the most sought after plant protein, according to experts. 

Can dairy products that combine the best of dairy and plant features appeal to flexitarians?

Manufacturers continue to ensure the safety of infant formula, while creating a product more like breast milk. Abbott, Mead Johnson, and Gerber are the top major brand manufacturers of infant formula. Perrigo, a private-label manufacturer, plans to purchase Nestlé’s Gateway plant, increasing its production capacity from 29 million pounds to 36 million pounds annually.

Calcium, D vitamins and protein are all derived from one source.

Precision fermentation produces animal-free dairy proteins.