Milk Is Being Developed as a Vehicle for Healthy Ageing
Healthy ageing has moved beyond supplements into the design of everyday foods and drinks. After the age of 30, people who lack adequate nutrition and regular exercise can lose between 3% and 5% of muscle mass each decade, a process known as sarcopenia. Dairy companies are responding with products intended to fit into ordinary routines, including ready-to-drink and spoonable yoghurts and shakes.
Yunn Lim, a senior analyst at Mintel, said people aged 35 to 44—particularly Generation X and older millennials—consistently show the greatest interest in products that support longevity. Vaughn DuBow of ADM said long-term vitality now cuts across age groups and affects purchasing decisions. ADM research found that 85% of consumers in the United States consider food and drink important to ageing well. Worldwide, cognitive health ranks first among the relevant priorities, followed by cardiovascular health and mental wellbeing.
Protein is central to these formulations. Tyler Lorenzen, chief executive of Puris, said benefits depend on regular intake and that flavour and enjoyment support repeat purchases. The recommendation cited in the article is 30 grams of high-quality protein per meal, with a substantial amount of leucine, an essential amino acid involved in regulating muscle growth. Whey-protein isolate contains 11% leucine, compared with 9.5% in milk-protein concentrate and 8.8% in egg protein. Meat, fish and soya are also described as rich sources.
Whey proteins are facing supply and price pressures as demand grows across food categories, according to Lorenzen. He said manufacturers are considering complementary proteins, while improvements in the functionality and taste of plant proteins are creating options for protein drinks and blended formulations.
Collagen is another ingredient being used in healthy-ageing products. Ingested collagen does not reach the skin as collagen; it acts as a signal for the body’s own production, which slows after the age of 20 and more noticeably around 35. Research cited in the article indicates that hydrolysed peptides of roughly 2,000 daltons can be absorbed when dissolved in food and drink. Milk is being considered as a delivery format because its proteins also stimulate fibroblast activity, while vitamins A, D and C, whether naturally present or added, help activate enzymes involved in collagen production.
Recent product concepts illustrate the approach. Dairy Management Inc. presented Elevate, a refrigerated creamer containing 10 grams of protein per serving; its Balance version adds collagen and vitamins A and K. Rise Wellness introduced Protein Pop Plus, a zero-sugar soft drink with 30 grams of whey and bovine collagen in a 12-ounce can. Cornell University’s Melt a Whey, a snack containing about 55% dairy ingredients, won the gold award in DMI’s new-product competition. Each serving provides 18 grams of protein, 3 grams of fibre and 6 grams of collagen.
Creatine is also being incorporated into dairy beverages after technology improvements addressed its heat sensitivity and limited stability in solution. Scott Dicker of SPINS said the ingredient now appeals beyond gym users and is associated with energy, cognition and women’s health; he also cited established safety research and supply chains. Lifeway’s Muscle Mates contains 20 grams of dairy protein, 5 grams of creatine and 12 probiotic cultures. DuBow cited the postbiotic Lactobacillus gasseri CP2305, which research has associated with reduced stress and improved sleep.
Product design must also account for practical changes linked to age. Lim said appetite can decline, chewing and swallowing may become more difficult, and opening packages can present a challenge. She identified accessibility, texture and ease of consumption as considerations for brands. Lorenzen described the task as balancing nutrition, functionality and consumer appeal.
