In the cultured dairy aisle it’s still hard to keep up with yogurt, with new products popping up everywhere and the fascination with Greek yogurt still holding strong. But one cultured product is pushing its way up. Refrigerated dips saw a decent increase in sales overall, while its cultured dairy counterparts cream cheese, cottage cheese and sour cream struggled.
In the 52 weeks ended Jan. 26, 2014, the yogurt category’s dollar sales grew 7.5% to $7 billion and units went up 3.3% to 5 billion, according to data from Information Resources Inc. (IRI), Chicago. In the same time period, the refrigerated dips category showed promise with dollar sales up 3.4% to $688.3 million, and units up 2.5% to 250.8 million.