Though yogurt continues to dominate the news (and aisles) for cultured dairy products, cream cheese, specifically soft cream cheese, saw a jump in dollar and unit sales.
Your cultured dairy products can have a long shelf life and a clean label. Lactic acid bacteria will produce compounds that have antimicrobial activity against bacteria, yeasts and molds.
When consumers grow interested in what is in their food, they read product labels. And when shoppers read product labels that include potassium sorbate, nisin, maltodextrins, carrageenan, sodium benzoate and so on, they put your product back on the shelf.