ROSEMONT, ILL. – Dairy checkoff food scientists supported the development of a new coffee creamer and new coffee drink for Taco Bell restaurants.
The shelf-stable vanilla creamer replaces a non-dairy product previously used by the fast food chain. Dairy Management Inc. (DMI) announced the creamer will become a permanent option at more than 7,500 US Taco Bell locations.
The DMI product research team worked with the checkoff-funded Midwest Dairy Center at the University of Minnesota to create the creamer in 2020. Previously, the creamer was used in checkoff-created Taco Bell beverages.
The creamer also is used in Taco Bell’s Cinnabon Delights Coffees, which are available during a limited run at participating US locations.
“We’re really excited for this because we are putting a lot of emphasis into getting consumers to think more about starting their mornings at Taco Bell,” said DMI dairy scientist Kimber Lew, who led the creation workstream for the product. “Creating a coffee that has dairy and the iconic, crave-able Cinnabon Delights flavor was a no-brainer.”
Lew added regarding the dairy creamer: “This demonstrates how Taco Bell is leaning in on dairy in multiple avenues. It’s not just about cheese and reduced-fat sour cream use; it’s about exploring other ways to elevate the consumer experience with the deliciousness of dairy.”
Heather Mottershaw, vice president of pipeline innovation and product development for Taco Bell, said the additions enhance the chain’s breakfast menu.
“These fit very well with our strategy of growing our breakfast business and offering a premium coffee drink and creamer made from dairy,” Mottershaw said. “We are very grateful for the checkoff’s continued support to lead the way with dairy innovation that resonates very well with our consumers.”