In the world of agricultural policy and human nutrition, the pendulum is swinging back toward a familiar, nutrient-dense staple. At the 2026 Dairy Sustainability Alliance Spring Meeting in Oak Brook, Ill., a panel of experts convened to discuss what they termed a “new era for dairy.” This era is defined by two major milestones: the release of the 2025-2030 Dietary Guidelines for Americans and the landmark passage of the Whole Milk for Healthy Kids Act.
Moderated by Dana Engel of the National Dairy Council, the session brought together the perspectives of a farmer-dietitian, a school nutrition specialist and a regulatory expert. Together, they painted a picture of an industry moving from a defensive posture to a period of growth, fueled by science that finally acknowledges the benefits of whole-fat dairy.
The 2025-30 Dietary Guidelines: A Leaner, Stronger Message
The DGA serves as the foundation for all federal nutrition programs, from school lunches to WIC. Abby Copenhaver, a New York dairy farmer and registered dietitian, highlights a significant shift in how these guidelines are presented. While previous versions were exhaustive 170-page documents, the 2025-30 version has been distilled into a punchy, nine-page framework focused on eight core messages.
Dairy is prominently featured in three of those eight messages, specifically regarding protein intake, dairy consumption and — most notably — the incorporation of healthy fats. For the first time in decades, the guidelines have moved away from the strict fat-free or low-fat mandate, opening the door for whole-fat dairy options across the lifespan.
“This is a really exciting time for dairy and nutrition,” Copenhaver notes. She points out that while the industry has long fought an uphill battle against the misconception that dairy fats contribute to cardiovascular disease, the new guidelines reflect over 20 years of research — much of it farmer-funded — showing the neutral or positive health outcomes of whole-milk dairy.
Closing the Nutrient Gap
Despite the recommendation of three servings of dairy per day, the average American currently consumes only about 1.5 servings. Copenhaver frames this as both a public health crisis and a massive market opportunity.
“If we could just get people to take those full three servings, we’re talking about a lot more milk,” she says.
The challenge lies in education. Copenhaver argues that for years, the MyPlate visual relegated dairy to a small circle on the side, making it feel like an afterthought or an optional add-on. The new era of messaging must reposition dairy as a foundational food group essential for everything from infant brain development to maintaining muscle mass in the elderly.
The Return of Whole Milk to Schools
While the DGA provides the scientific framework, the Whole Milk for Healthy Kids Act of 2025 provides the legislative muscle. Signed into law on Jan. 14, 2025, the act restored the option for schools to serve whole and reduced-fat (2%) milk — options that had been largely absent from cafeterias since 2012.
Katie Bambacht, vice president of nutrition affairs at the National Dairy Council, explains the implementation is already moving at a rapid pace. Within hours of the president signing the bill, USDA issued guidance allowing schools to diversify their milk coolers. Schools can now choose between whole, reduced-fat, low-fat and fat-free options, including flavored and lactose-free varieties.
However, the transition isn’t as simple as swapping out crates. Schools are facing significant operational headwinds:
- Tight Budgets: School nutrition programs operate on razor-thin margins. Every penny added to the cost of a milk carton must be accounted for.
- Caloric Caps: While the act excludes milk fat from the weekly saturated fat limits, schools must still stay within total calorie counts for their menus.
- Logistics: Processors must be able to supply the increased demand for higher-fat options.
To address these challenges, the National Dairy Council has launched pilot programs in states like Arizona, Texas, Minnesota and Georgia. These pilots are measuring three key metrics: student preference, program participation and — most importantly — consumption.
“We want to know: Are they actually drinking it?” Bambacht says. Preliminary data suggests when kids have access to the milk they drink at home (which is predominantly whole or 2%) they are more likely to participate in the school meal program.
The Looming Battle Over Added Sugars and Flavored Milk
While the return of whole milk is a victory, Miquela Hanselman, senior director of regulatory affairs for the National Milk Producers Federation (NMPF), warns new regulatory storm clouds are gathering.
The primary threat is a proposed limit on added sugars in school meals. The current DGA suggests added sugars should make up no more than 10% of total calories. In a school setting, this could make it nearly impossible to serve flavored milk, which currently accounts for two-thirds of all milk consumed in schools.
“If we lose flavored milk, the implementation of whole milk won’t be enough to offset the loss,” Hanselman warns.
NMPF’s economic analysis shows while whole milk adoption will boost the industry, a ban on flavored milk would lead to a net decrease in total milk consumption among children. The industry’s argument remains steadfast: the nutrient package of 13 essential vitamins and minerals in flavored milk far outweighs the small amount of added sugar, especially when compared to sodas or sports drinks.
The “Ultra-Processed” Debate
Another emerging challenge is the rising narrative around ultra-processed foods. Hanselman notes the FDA and USDA are currently working on a formal definition for UPFs. There is a concern within the dairy community that minimally processed staples like flavored yogurt or certain cheeses could be unfairly swept into this category.
“Secretary Kennedy has talked about how ultra-processed foods are making Americans unhealthy,” Hanselman says.
The dairy industry is working to ensure the processing required for food safety and convenience — like pasteurization or individual packaging for school snacks — isn’t conflated with the “ultra-processing” of junk foods.
A Unified Strategy for Growth
As the session concluded, the panelists agreed the new era requires a unified voice. The industry must move away from disparaging different types of dairy (e.g., low-fat versus whole) and instead focus on the “one more serving” goal.
For a dairy farmer milking 1,800 cows like Abby Copenhaver, these policy wins are personal. They represent a future where the product she works 365 days a year to produce is valued for its full nutritional complexity. For brand leaders and marketers, it’s an invitation to lean into trends like gut health, protein and whole food simplicity.
The message to the alliance was clear: The science is on dairy’s side, the legislation is finally catching up and the next five years will be defined by how well the industry can execute at the school-tray level and the grocery-aisle level.
