Cultured dairy is at a bit of a crossroads. The category, which includes products such as yogurt/skyr, sour cream, cottage cheese, cream cheese and kefir, is searching for its place within the many competing options for breakfasts, snacks, healthful meal replacements and more.
“Some consumers are eating less yogurt than previously as they explore other snack options,” said Alessandra Simkin, senior manager, external communications, Danone North America, which is based in White Plains, N.Y., and Broomfield, Colo. “On one end of the spectrum, they are looking for indulgence — salty snacks, cookies and frozen novelties are areas of growth that we believe are taking some of the yogurt consumption. And on the other end of the spectrum, [they’re looking for] nutrient-dense options.”