In 2006, the U.S. Agricultural Research Service developed reduced-sugar, low-fat milk shakes for lunch programs.
The shakes have half the sugar and only 10% of the fat of commercial fast-food shakes.
Schools need a milk shake machine or soft-serve ice cream machine to serve the milkshakes.
The milkshakes also have added fiber and other nutrients, and they have much less lactose, which makes the shakes appropriate for some lactose-intolerant people.

The U.S. sales of milkshakes, malts, and floats rose 11% in 2006, according to the industry research firm NPD Group.
Christopher Muller, the director of the Center for Multi-Unit Restaurant Management at Orlando's University of Central Florida said that "milkshakes remind us of summer, youth — and indulgence", and "they're evocative of a time gone by".

Muller stated that milkshakes are an "enormously profitable" item for restaurants, since the drinks contain so much air.
The market research firm Technomic states that about 75% of the average-priced $3.38 restaurant shake in 2006 was profit.
An executive from Sonic Drive-In, a U.S. chain of 1950s-style diner restaurants, calls shakes "one of our highest-volume, revenue-producing areas".

A 2016 article stated that chefs are trying out innovative ideas with milkshakes to keep customers interested in the drinks.
The article noted that coffee-flavored shakes are popular "because it complements both sweet and savory" dishes.
Another trend is using different types of milk, such as almond milk, coconut milk, or hemp milk.
In 2006, the U.S. Agricultural Research Service developed reduced-sugar, low-fat milk shakes for lunch programs. The shakes have half the sugar and only 10% of the fat of commercial fast-food shakes. Schools need a milk shake machine or soft-serve ice cream machine to serve the milkshakes. The milkshakes also have added fiber and other nutrients, and they have much less lactose, which makes the shakes appropriate for some lactose-intolerant people.
The U.S. sales of milkshakes, malts, and floats rose 11% in 2006, according to the industry research firm NPD Group. Christopher Muller, the director of the Center for Multi-Unit Restaurant Management at Orlando's University of Central Florida said that "milkshakes remind us of summer, youth — and indulgence", and "they're evocative of a time gone by".
Muller stated that milkshakes are an "enormously profitable" item for restaurants, since the drinks contain so much air. The market research firm Technomic states that about 75% of the average-priced $3.38 restaurant shake in 2006 was profit. An executive from Sonic Drive-In, a U.S. chain of 1950s-style diner restaurants, calls shakes "one of our highest-volume, revenue-producing areas".
A 2016 article stated that chefs are trying out innovative ideas with milkshakes to keep customers interested in the drinks. The article noted that coffee-flavored shakes are popular "because it complements both sweet and savory" dishes. Another trend is using different types of milk, such as almond milk, coconut milk, or hemp milk.
Milkshake