Dairy Foods & Beverages / Cultured Dairy / New Dairy Products

Yogurt dip is part of a new line from Ohio café owner and chef

Darista DipsYogurt stars in one of the new international flavor-inspired dips created by chef and Darista Café owner Dara Schwartz. Darista Dips are made from scratch with local ingredients, several of which are organic. The dips also have no additives or preservatives.

The three dip flavors are:

  • All Hail the Kale — Garlicky Kale Yogurt Dip: Made with yogurt, kale and carrots.
  • Hip-Hoppin’ Morockin’ Carrot — Moroccan Carrot Dip: Made with roasted carrots, hot harissa and raw Honeyrun Farm honey.
  • Step It Up a Beet — Roasted Beet Hummus: Made with chickpeas and roasted beets with lemon flavors.

The packaging for the dips shows "world inspired, local fare," which is the essence behind the Columbus, Ohio-based café and bakery. The focus is on locally sourced food. The company partnered with several Ohio farms to create the dip line, including Honeyrun Farm, Rainfresh Harvest, Snowville Creamery, Somerset Herbs and Wayward Seed Farm.

Got new dairy products to contribute? Submit it to Dairy Foods here.

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.



Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

11/18/14 2:00 pm EST

Harness Your Product Inspection Program to Save Money, Ensure Quality and Drive Efficiencies

Consolidation in the dairy industry is raising the bar on innovation and driving efficiencies to ensure competitiveness. One area often overlooked is the role that the right product inspection program can play in supporting the organization’s overall business goals and protecting brand reputation. Drawing on best practices in metal detection, X-ray inspection and checkweighing, this session will cover criteria to help determine the right technologies to employ for a given product and packaging type for high-value, perishable dairy products.

Dairy Foods Magazine

dairy foods october

2014 October

A look inside 100-year-old Velvet Ice Cream; Plus we look at four cheese processors with award-winning artisan and farmstead cheeses.

Table Of Contents Subscribe

Cheese Flavors

What’s your favorite flavor to eat in cheese?
View Results Poll Archive


Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.