Articles Tagged with ''cultured dairy products''

The New Dietary Guidelines for Americans 2025-2030 emphasize three goals: 1) Eat the right amount; 2) Prioritize protein at every meal; and 3) Include dairy, even full-fat options without added sugars. Gut health is also highlighted, and KJ Burrington notes that cultured dairy products meet these criteria.

It is a cultured soft cheese made with Lifeway Foods' small batch, artisanal recipe. 

Lactalis Canada, the Toronto, Canadian dairy leader behind iconic brands like Balderson specialty cheeses, Lactantia butter and siggi’s, acquired specialty brand Khaas. With products that currently include Khaas Halal and Khaas Dahi, Lactalis Canada says it is the only national dairy leader in ethnic yogourt. 

Litehouse Inc., Sandpoint, Idaho, unveiled a new line of thick and creamy Litehouse Dips & Spreads which complements the brand’s breadth of product offerings. 

Vermont Creamery’s processing facilities look a little bit different today than they did 38 years ago when the company was founded as a two-person artisan operation (see the processor profile). 

Prior to the COVID-19 pandemic, consumers already were showing “deep interest” in their own health and wellbeing (and that of animals and the planet), according to Chicago-based ADM. And that interest-only intensified with the arrival of the pandemic.

According to the company, the new creation is expertly blended with onion, garlic, flaxseed and poppyseed for the perfect “everything” flavor in every bite.

Immune health has never been more important than it is today. Cultured dairy products are uniquely positioned to address this important health trend. 

Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second.

Although many consumers would say that “flavor rules,” texture is close behind. When it comes to cultured dairy products, smooth and creamy is always the target, and textural attributes such as grainy, gel-like, shrunken, weak or ropy are typically considered defects.