The power of protein and food delivery

On Nov. 19, I moderated Dairy Foods’ “State of the Industry” webinar. I learned a lot about the current and future state of the dairy industry during this event. But one of the most telling conversations was the talk about health and wellness, a trend that has clearly been a big boon for the dairy industry.

A major aspect mentioned by panelists during the webinar was consumers’ desire to consume protein, whether for physical fitness or the growing number of GLP-1 consumers who need protein to avoid the potential of losing muscle mass along with weight when taking these medications. Just 15 minutes after the conclusion of that webinar, available on www.dairyfoods.com, I hopped in an Uber, flew to Denver, and the next day attended Danone’s “Unlocking New Frontiers in Protein Science” event in Louisville, Colo. The daylong event, moderated by Peloton fitness instructor Jess King, took a deep dive into all things protein. To read all about it, check out our DF Extra story this month. But here’s a few key takeaways I learned during this fascinating event.

• Every day, 2% of a person’s muscle is replaced. “So, in three months, all of our muscle is replaced,” notes Dr. Ardy Van Helvoort, senior director research and innovation nutritional physiology and functional nutrients at Danone Nutricia Research. “We must continue to feed muscles with protein,” adding the morning is the best time to consume protein. “That is when the diet lacks protein the most.”
• “We will be exploring biotechnology to try to produce protein with specific amino acids while also providing great taste,” states Takoua Debeche, Danone’s chief research and innovation officer.
• “The plant world has 30,000 species. Not all are edible, but we continue to discover plants and the benefits they provide. The future is bright,” notes Diego Rosso-Gonzalez, research and innovation director, Plant Based Beverages and New Technologies at Danone.
• Twenty-three percent of consumers are currently following a high-protein diet and 61% are increasing their protein intake. But not many food and beverage products in retail locations say they are GLP-1 friendly. “This is a big opportunity for the industry. In 2025, we expect the GLP-1 market was [valued at] $150 billion. More effective shots and pills should come out in 2026 [driving more growth],” asserts Leigh ODonnell, shopping and retail insights, Category Analytics, Product Evangelist for Kantar.

Moving beyond protein, I want to add I also made a great trip to Washington State to visit Smith Brothers Farms. Please see our Cover Story and Inside the Plant features this month. Smith Brothers is truly unique for several reasons. Chief among them is its home delivery service, which goes way beyond just dairy and serves as a pillar for the many communities Smith Brothers serves.

Also, a new year often means new things for Dairy Foods. This year, we are expanding coverage of membrane technologies, a growing aspect of the dairy industry that leads to our Membrane Technology Forum in June. Please check out Sammy Bredar’s story this month on Improving Product Yield. And don’t forget to also read our Outlook Report feature on ready-to-drink coffee, tea and juice and our Ingredient Tech story, which focuses on gums/emulsifiers/stabilizers.

Next month, check out my predictions for 2026.

Happy new year to all! DF

Brian Berk is Editor-in-Chief of Dairy Foods. Contact him at 516-402-1369 or berkb@bnpmedia.com.