Tag: dairy nutrition

The Fight for Flavored Milk

Posted on by Rachel Ravencraft

I recently had a conversation with a concerned parent telling me that chocolate milk is “bad for you” and we should not be giving it to children in schools. I understood where the parent was coming from — parents today are bombarded with conflicting nutrition advice and wanting to limit how much sugar our kids consume is a sensible instinct. As a parent myself, I share it.

That same week, the Wall Street Journal published an article about how school districts across the country are struggling with students drinking record numbers of high-caffeine energy drinks.

I know that nutrition, especially involving American kids, is a hot button issues these days, and it’s one that people care deeply about. They deserve clear information to help them make good choices. It’s frustrating to me that flavored milk is getting a bad rap when so many children are drinking beverages with known stimulative effects, artificial additives, and minimal nutrition. So, I wanted to step back and ask a simple question: what are the facts?

It is an indisputable fact that flavored milk — at any fat level — provides the same 13 essential nutrients as unflavored white milk. Children who drink flavored milk consume more milk overall and have higher intakes of vitamin D, calcium, potassium, and other nutrients. And studies show flavored milk consumption is associated with better overall diet quality without any adverse effect on weight.

Milk is good for you.

Flavored milk is also good for you.

It seems so obvious to me.

But no matter how much we share the science backing up flavored milk, it is consistently criticized and called “unhealthy.” Why? According to critics, that’s easy: Added sugars. 

FDA says that consuming too much added sugar can make it difficult to meet nutrient needs while staying within calorie limits. The 2025-2030 Dietary Guidelines for Americans take a more aggressive stance on limiting added sugars than in previous years, stating that each meal should contain no more than 10 grams of added sugars. And because the food served in school meals must follow the dietary guidelines, flavored milk and yogurt are at risk of being severely restricted or removed from school meals entirely.

But flavored milk contributes just four percent of added sugars in the diets of children ages 2 to 18. Moreover, dairy processors have voluntarily cut added sugars in flavored milk in schools by 57 percent since 2006. Beginning with the 2025-2026 school year, 37 fluid milk processors made the Healthy School Milk Commitment, agreeing to provide flavored milk cartons with no more than 10 grams of added sugar per 8-ounce serving. Currently, flavored school milk on average has only 7 to 8 grams of added sugar per serving, lower than ever before.

This matters because of what children actually drink. Roughly seven percent of fluid milk sales in the United States is school milk, and about two-thirds of that is flavored milk. Studies have shown that food waste in schools is reduced when flavored milk is offered, and kids consistently choose flavored milk over unflavored milk. A carton of milk that gets finished delivers far more nutrition than one that ends up in the trash.

Demonizing flavored milk because of a few extra grams of added sugar is, in my book, missing the forest for the trees. The American Academy of Pediatrics has said in a policy statement: “a beverage such as flavored milk provides a good example of the balance needed to limit added sugars and yet promote nutrient-rich foods.”

And that’s the key. Balance. What the anti-added sugars argument is missing is that, unlike many other sugar sweetened beverages, flavored milk is jam-packed with nutrients that all humans, especially kids, need for growth and development.

Unfortunately, the anti-added sugars rhetoric may be winning right now in Washington.

USDA’s Food and Nutrition Administration in July submitted to the Office of Management and Budget a proposed rule for aligning Child Nutrition Program requirements with the recommendations in the 2025-2030 Dietary Guidelines for Americans. There is a strong chance from what we have heard that this rule will lower the added sugars limits in the school lunch and breakfast programs, including very specific limits for flavored milk and yogurt.

Currently, flavored milk in schools can have no more than 10 grams of added sugars per 8 fluid ounces. Even in the unlikely event that those limits stay the same, the aggressive stance in the new dietary guidelines of no more than 10 grams of added sugars per meal would force schools to choose between serving flavored milk and having any added sugars at all in the other foods served.

If such a reduction means that milk’s obvious nutritional benefits end up in the garbage, then we have failed at the very purpose of providing nutritional guidelines in the first place.

A chocolate milk mustache is better than no mustache at all.
 

Gregg Doud

President & CEO, NMPF

 

It’s a GLP-1 World. You Need Dairy to Live in It

Posted on by Rachel Ravencraft

Is he, or isn’t he? Increasingly, he is.

With each passing year, GLP-1 receptor agonists used for weight loss and diabetes management (and showing promise in other areas of treatment) are becoming increasingly mainstream, changing the waistlines, health outcomes — and diets — of Americans.

Source: MealFan, GLP-1 Statistics 2026, May 2026

But for all their benefits, wonder drugs don’t come without consequences. People may eat less and manage weight better, but they still need nutrition, and that makes every bite more important. In this brave new world, dairy stands out. Why?

  • One word: Protein. Dairy products provide high-quality protein in relatively small portions, which is important when appetites are curbed. Greek yogurt, milk, and cheese deliver complete proteins containing all essential amino acids, keeping muscles strong and metabolism healthy as body weight declines.
  • Beyond protein, let’s not forget about the 13 essential nutrients dairy provides, especially the micronutrients that are harder to obtain when calorie intake drops. Calcium, vitamin D, potassium, and vitamin B12 all play essential roles in bone health, nerve function, and energy metabolism. Maintaining bone density is important during weight loss — dairy supports that goal.
  • Dairy also offers a convenient nutrition source when meals are smaller. Heavy meals unmanageable? How about yogurt, cottage cheese, or a smoothie? Need some variety and versatility? How about dairy and fruit, a dairy-based shake, or used as a base for savory dishes This flexibility allows individuals to maintain consistent nutrient intake without feeling overwhelmed.
  • Another advantage is dairy’s role in satiety and glycemic control. The combination of protein, fat (in some varieties), and carbohydrates helps slow digestion and promote a feeling of fullness. For individuals managing blood sugar alongside GLP-1 therapy, milk and yogurt provide a steady, moderate source of carbohydrates without sharp spikes, complementing the blood sugar-lowering effects of the medication.

When appetite is reduced, nutritional efficiency becomes critical. Dairy delivers a powerful combination of protein, essential nutrients, digestibility, and satiety. For people using GLP-1s, it’s a simple, effective way to maintain balanced nutrition and support long-term health. And as an industry that thinks long term, promoting dairy’s benefits in a GLP world helps everyone.

NMPF Advances Dairy in Final Nutrition Rules

Posted on by Rachel Ravencraft

USDA announced May 8 two final rules for nutrition policy: “Expanding Fluid Milk Options in Child Nutrition Programs” and “Updated Staple Food Stocking Standards for Retailers in the Supplemental Nutrition Assistance Program.” Both contain advances for dairy farmers and their cooperatives in line with NMPF efforts.

NMPF applauded USDA’s final rule that clarifies Whole Milk for Healthy Kids Act implementation. The rule, which takes effect June 8, allows schools to offer whole and 2% milk in all federally funded meal programs for the first time since 2012.

As USDA developed the rule, NMPF advocated for schools to be able to offer whole and 2% milk not just at lunch, but also at breakfast and through other programs, including the Special Milk Program and the Child and Adult Care Food Program. The updated rule makes it clear that schools can now offer whole, 2%, 1% or skim unflavored and flavored milk options in all meal programs.

USDA the same day released updated staple food stocking standards for Supplemental Nutrition Assistance Program retailers.

The updated SNAP restocking rule continues to recognize dairy as a staple food category, and now also counts flavored milk, sour cream and shredded cheese as separate food varieties. The rule also limits plant-based alternatives, allowing only three to count toward the dairy stocking requirement. These updates reflect many recommendations NMPF made in comments submitted in November.

USDA removed butter from the staple foods list and reclassified as an accessory food to be consistent with how other cooking fats are classified. Consumers can still use SNAP benefits to purchase butter at the store, but retailers will no longer be required to stock butter to qualify as a SNAP retailer. Retailers still must carry seven food varieties from the dairy category to meet SNAP standards.

NMPF’s Bjerga on a New Generation Choosing Dairy

Posted on by Alan Bjerga

 

NMPF Executive Vice President Alan Bjerga discusses recent research showing trust in dairy is now higher in teenagers than in baby boomers, boding well for the industry’s future. “This is the sort of momentum that builds upon itself,” Bjerga said. Bjerga speaks in an interview with RFD-TV.

Dairy Does Well in Dietary Guidelines

Posted on by Rachel Ravencraft

New Dietary Guidelines for Americans are encouraging to dairy in ways that are consistent with the latest science and consumer needs for high-quality, affordable nutrition, NMPF Director of Regulatory Affairs Miquela Hanselman said in a Dairy Defined Podcast.

“We turned out pretty well in the guidelines,” Hanselman said in the podcast released today. “We hit the three servings. Dairy is a distinct group. Full-fat dairy is recommended repeatedly throughout the guidelines, which everyone was very excited to see.”

Hanselman also outlines how these guidelines came to be, and what work remains to be done in the next edition of the twice-a-decade guidelines. To hear more Dairy Defined podcasts, you can find and subscribe to the podcast on Apple Podcasts, Spotify and Amazon Music under the podcast name “Dairy Defined.”

Why Dairy’s Moment Matters

Posted on by Rachel Ravencraft

Dairy’s moment is extending into 2026. In many ways, it’s strengthening.

Whole milk is coming back into schools — after being explicitly kept out of recent editions of the Dietary Guidelines for Americans, there it is, specifically included in the new inverted Food Pyramid.

Cheese, butter and yogurt are on the icon too, part of a federal emphasis on whole foods as dairy not only matches the moment, it matches the science, too.

Dairy farmers and their cooperatives are no doubt delighted. With apologies to the Wisconsin state license plate, which calls that state “America’s Dairyland,” perhaps we should say that everywhere, America is Dairyland. But victory dances aside, it’s important to remember why all this matters. For a refresher:

  • Dairy is a critical, affordable source of high-quality nutrition
    • Protein: It provides all essential amino acids, which are vital for muscle repair and growth.
    • Bone Health: It’s an excellent source of calcium, phosphorus, and vitamin D, which builds strong bones and prevents osteoporosis.
    • Immune Support: It’s a major source of vitamin D, zinc, and vitamin A, bolstering immune function.
    • Micronutrient Powerhouse: It includes potassium (for blood pressure), B vitamins (energy), magnesium (nerve function), and iodine (brain development), nutrients under-consumed by much of the U.S. population.
    • Cost-Effective: Dairy provides significant nutrients for a low cost per serving, making it a budget-friendly way to get essential vitamins and minerals.
    • Reduced Chronic Disease Risk: Dairy-rich diets are linked to lower risks of type 2 diabetes, heart disease, and hypertension.
  • Because accepting dairy at all fat levels and acknowledging its diversity encourages greater access to and consumption of that nutrition
    • Full-Fat Dairy Tastes Good: The richer and creamier taste of fuller-fat dairy appeals to more people, encouraging greater intake.
    • Nutritional Powerhouse: School programs can leverage dairy’s 13 essential nutrients to meet children’s needs.
    • The “Food Matrix” Advantage: The natural combination of fat, protein, and other components (the “food matrix”) in whole dairy might offer benefits beyond isolated nutrients, including better weight management and lowered diabetes risk.
    • Satiety & Weight: Full-fat dairy’s fat and protein content can increase fullness, potentially leading to fewer total calories consumed.
    • Product Diversity and Versatility: Dairy’s wide range of products, including milk, yogurt, cheese, cottage cheese, and lactose-free or low-lactose options, fits diverse dietary needs; offering it at all fat levels ensures more people consume dairy.
  • Because dairy supports rural communities and families nationwide
    • Jobs: The dairy industry supports millions of jobs, from farm labor and processing to transportation, boosting rural economies.
    • Sustaining Family Farms: 95% of U.S. dairy farms are family-owned, keeping wealth and decision-making within a community.
    • Fighting Food Insecurity: Dairy farmers and organizations partner with food banks to provide essential nutrients to vulnerable populations.
    • Local Engagement: Dairy farms and co-ops sponsor local events, support school programs, and contribute to local infrastructure, building strong community ties.

And all these benefits are only scratching the surface. U.S. dairy also feeds the world; U.S. dairy farmers are sustainability leaders; and (speaking of moments) birthday parties just go better with ice cream. The endorsements dairy has received at the highest levels of government in recent weeks strengthens all of this. And its recognition that’s come after years of leadership and effort throughout the dairy industry.

Moments are important. They don’t last forever: Rules will be written, and critics will find new lines of attack. All isn’t rosy in the world of dairy, where lower prices are making times challenging for farmers even as demand reaches new heights. But dairy is succeeding in many ways. It’s something to raise a glass to — we’ll leave it to you to guess what that glass should appropriately contain.

 

NMPF’s Bjerga on Why Congress Must Pass Whole Milk Law

Posted on by Alan Bjerga

 

NMPF Executive Vice President Alan Bjerga discusses the importance of Congress passing the Whole Milk for Healthy Kids Act and NMPF’s grassroots advocacy on the issue in an interview with WEKZ radio in Janesville, WI. Bjerga also explains the advantages of getting whole milk back in schools via Congress rather than through updated dietary guidelines expected next year in which fuller-fat dairy is also expected to fare well, in a conversation that touches on the importance of congressional action on other issues important to dairy, including farm labor and trade.

Want to Influence Nutrition? Just Do It, Twigge Says

Posted on by Rachel Ravencraft

Life as an influencer means entering free-wheeling debate with perspectives from all sides. But to advance better nutrition with ample servings of dairy, it’s necessary to do, says social media personality Lauren Twigge.

Twigge, a registered dietician and nutritionist with a degree in animal science, offers “Nutrition at Its Roots,” an online and social media platform she uses to advance the message of dairy’s benefits and high-quality nourishment. Her work has been featured in Prevention, Health, Shape, Good Housekeeping, and other media outlets helping to demystify nutrition and offer sound guidance for families and individuals navigating an often-confusing nutrition landscape.

Anyone seeking a bigger online presence should just get out there and engage, she said. “For farmers or health professionals like me that want to share facts, start putting the content out there. Your themes, your trends, your approach will come as you go, because you’re going to start to get people asking you questions.” And while sometimes the interactions aren’t the most pleasant, in the end it’s worthwhile, she said.

“You’ve got so many great farmers online that are sharing their stories, showing days in their life, and I think that it really helps put a face to the industry, and that’s what consumers need to see,” she said. “My big piece of advice would be, start the content, post the content, share your story, talk about your family, talk about the industry, and talk about why you love it. Connect people with your passion. And that is content that people resonate with, and content that people resonate with is content that people remember and learn from.”

To hear more Dairy Defined podcasts, you can find and subscribe to the podcast on Apple Podcasts, Spotify and Amazon Music under the podcast name “Dairy Defined.”

School Meals Are Missing Whole Milk

Posted on by Jessi-Ryah Cordova

The National School Lunch and Breakfast Programs play an important role in promoting the consumption of healthy foods, including dairy. But school meal rules in effect since 2012 only allow 1% and fat-free milk options. NMPF’s Miquela Hanselman says the Whole Milk for Healthy Kids Act currently before Congress would give kids even more choices for the nutrition they need.

Federal Regulations Evolving Fast

Posted on by Rachel Ravencraft

The regulatory climate in Washington is shifting in unprecedented ways, requiring quick responses and an eye for opportunities, NMPF regulation experts said in a Dairy Defined podcast released today.

The pace of evolution is “Intense, insane,” said Clay Detlefsen, NMPF’s Senior Vice President for Regulatory and Environmental Affairs. “It changes daily. It’s full of unknowns, and it’s moving forward at an absolutely crazy pace. We don’t know what to expect tomorrow or the next day or the day after that, but things are indeed happening.”

Joining Detlefsen to discuss what dairy farmers, processors and consumers should anticipate, from milk labeling to MAHA, are Dr. Jamie Jonker, NMPF’s Chief Science Officer, and Director of Regulatory Affairs Miquela Hanselman.

To hear more Dairy Defined podcasts, you can find and subscribe to the podcast on Apple Podcasts, Spotify and Amazon Music under the podcast name “Dairy Defined.”

U.S. and Indonesia Sign Landmark Dairy Agreement to Boost Nutrition, Trade and Industry Collaboration

Posted on by Theresa Sweeney

The U.S. Dairy Export Council (USDEC), National Milk Producers Federation (NMPF) and KADIN, the Indonesian Chamber of Commerce, signed a memorandum of understanding (MOU) today in a milestone step to deepen cooperation between U.S. and Indonesian dairy industries.

The MOU outlines a framework for collaboration to support enhanced dairy trade, strengthen commercial cooperation and bolster public nutrition through promoting greater consumption of dairy products, particularly in public programs. Key areas of collaboration include the greater integration of dairy into Indonesia’s Free Nutritious Meals program, regulatory procedures including on dairy facility registration, data sharing on market trends, information exchange on best practices and technical expertise areas regarding dairy production, and joint public communication efforts to raise awareness of the benefits of dairy nutrition. The agreement also emphasizes support for school milk programs as a catalyst for child health and educational success.

“This agreement marks an exciting next chapter in U.S.–Indonesia cooperation on trade and dairy,” said Krysta Harden, USDEC president and CEO. “It builds on strong momentum from the U.S.-Indonesia Dairy Partnership Program that USDEC launched in January with U.S. and Indonesian partners in the agriculture and university sectors. It also charts a pathway for U.S. dairy suppliers to more fully complement local Indonesian milk supplies in meeting the country’s evolving nutritional needs during a critical time for U.S.-Indonesia trade relations.”

With its focus on areas of mutual collaboration and support for U.S. dairy exports to Indonesia, this agreement complements ongoing trade negotiations between Indonesia and the United States regarding fostering more reciprocal trade flows.

“The United States and Indonesia share a mission of promoting dairy as a valuable source of nutrition,” said Gregg Doud, NMPF president and CEO. “The agreement signed today commits our industries to join efforts to grow the Indonesian market and support producers in both countries.”

The MOU builds on a deepening relationship between the U.S. and Indonesian dairy industries, initially prompted by Harden’s participation as the featured industry guest on a 2023 National Association of State Department of Agriculture trade mission to Indonesia. Indonesia is the seventh -largest export market for U.S. dairy products, purchasing $245 million in 2024. With Indonesian President Prabowo’s launch of a new national school meals program that includes school milk, dairy demand in Indonesia is poised to expand significantly.

Over the past year, USDEC has led the creation of the U.S.-Indonesia Dairy Partnership Program, which held its first farmer education and training session in January in Indonesia. In collaboration with the New Mexico and Wisconsin Agriculture Departments, New Mexico State University, and Indonesian university and dairy company partners, the project is focused on the dissemination of technical educational materials designed to empower small-scale dairy producers in Indonesia to improve the quality and quantity of milk they produce. As those practices are adopted, U.S. dairy supplies play a vital complementary role to meet Indonesia’s growing dairy needs.