Innovation in cultured dairy products is an ongoing, important effort
There has been no truly ‘breakthrough’ innovation in sour cream or cream cheese like we saw with Greek yogurt. But keep trying. Stay committed to the value of the innovation process.
Over the years, I have written about the need, value, opportunities and approaches for innovation in the fermented dairy foods category.
In September 2010, I highlighted how the cultured dairy products industry could deliver on health and wellness with a new generation of products. In September 2014, my theme was how a few entrepreneurs connected the dots and linked the market forces that resulted in the successful introduction and growth of Greek-style yogurts. I also suggested that higher-fat products might just be the next big thing in cultured products. In December 2016, I highlighted sustainability as a driver of consumer choice among millennials.