Dr Matthew Pikosky. PhD. RD. FACN is Vice President of Nutrition Research for National Dairy Council. He has over 20 years of experience steering and managing the development of scientific research activities, formulating and cultivating key industry alliances and partnerships, and providing the thought leadership to translate nutrition science into actionable and relevant recommendations for a variety of audiences.
Studies support the unique hydrating properties of milk, revealing that it may be more effective in rehydrating the body than water or traditional sports drinks. This development not only underscores the nutritional benefits of dairy milk but also paves the way for innovative dairy-based products that can benefit athletes and active individuals.
Milk’s composition — made up of electrolytes, including calcium, magnesium, sodium and potassium — plays a crucial role in this enhanced hydration and contributes to physical performance. While electrolytes don’t hydrate you per se, they help regulate your fluid balance and how well you hold on to or lose fluids.
Hydration is an important benefit because even small fluid deficits can compromise performance, especially in hot weather. Without the proper balance of sodium and potassium and other electrolytes in your body, you can’t retain the water you’re drinking as effectively, because sodium promotes fluid retention that supports hydration/rehydration.
A new player in the hydration space is GoodSport, which launched after research demonstrated it is more hydrating than water and popular sports drinks. GoodSport was formulated through the Wisconsin Center for Dairy Research (CDR), which is primarily funded by the dairy checkoff. CDR scientists isolated milk permeate — which retains many of the key components of milk contributing to its hydrating benefits — to use as the beverage’s foundation to provide a lighter, more refreshing option similar to traditional sports drinks.
As a result, GoodSport addresses a common barrier: the mouthfeel and consistency of milk can deter individuals from consuming it immediately after intense exercise.
New dairy checkoff-funded research was presented at the American College of Sports Medicine’s annual meeting this past summer. It was conducted at Arizona State University’s Hydration Science Lab and expanded on these previous findings by placing participants in an exercise context. The lab compared the hydration efficacy of water, the leading sodium-based sports drink, the leading potassium-based sports drink, and GoodSport following a bout of dehydrating exercise.
Researchers found that while most sports drinks depend on either sodium or potassium as their primary electrolyte to enhance hydration, GoodSport hydrated better because it had optimal levels of both due to the unique package of these nutrients delivered by milk permeate. The full study is expected to be published in the coming months.
The implications of this emerging research extend beyond GoodSport and present potential for dairy-based ingredients in the broader sports and hydration market. As other beverage companies explore the use of milk permeate and similar dairy ingredients, there is an opportunity for the dairy industry to position itself as a key player in the hydration sector.
GoodSport also helps contribute to sustainability by upcycling its electrolytes, carbohydrates and B vitamins from a sustainably sourced ingredient (i.e., milk permeate) that would otherwise go unused.
Research continues to investigate additional benefits of dairy ingredients, opening the door to more innovation that can unlock other unique attributes that can deliver on benefits consumers want.
