Marlene B. Schwartz, PhD, Director for the Rudd Center for Food Policy & Obesity at the University of Connecticut, et al., in a May 24, 2017 study published in the Journal of the Academy of Nutrition and Dietetics, titled "Student Acceptance of Plain Milk Increases Significantly 2 Years after Flavored Milk Is Removed from School Cafeterias: An Observational Study," wrote:

“[T]he majority of flavored milk consumed by children overall is consumed at school. It has been suggested that flavored milk falls into a special category of nutrient-dense foods that can be made more palatable through the judicious use of added sugars. Research has found that school-aged children who consume any type of milk at lunch are more likely to meet recommended levels of calcium intake than children who consume nonmilk beverages, and flavored milk in schools increases milk selection and promotes dietary quality. In addition, correlational studies have found that flavored milk consumption is not associated with higher body mass index.

An alternative point of view is that flavored milk should not be served in schools for a variety of reasons. Even one serving of flavored milk that meets the Institute of Medicine’s recommended limit of 10 g added sugars represents 40% of a child’s daily allowance. A second criticism of flavored milk is that many formulations also contain added sodium, artificial colors, flavors, and sweeteners, which are ingredients that concern many parents. Finally, research suggests that children learn how sweet a food is supposed to taste during childhood, and early exposure to sweetened water predicts a preference for sweetened water later in life. Therefore, an additional argument against introducing flavored milk in kindergarten and serving it daily in school is that it may reinforce children’s preferences for sweet beverages as a category, and interfere with creating a social norm of drinking water and plain milk.”

May 24, 2017