Ethnic dairy foods are emerging into the mainstream. Processors exhibiting at the German tradeshow Anuga Oct. 8-12 sampled their new products, including those with appeal to consumers from southwest Asia and central Europe.
As the days grow short and the nights get long, I’m about to launch into a rhyming song. We have come to December and the winter solstice, A time when Santa checks who was naughty and nicest.
While grocery shopping this weekend, I noticed a display in the back of the store where packaged chocolate chip cookies with orange and black chips were discounted almost 90% from their original price.
Several cultured product makers are stepping outside of their comfort zone to provide a crowd of innovative new offerings that come equipped with zesty flavors and intricate packaging concepts.
Cost-saving ingredients help processors stay afloat during struggling economic times, while value-added ingredients, which increase production costs, create a point of differentiation in a competitive marketplace.
Faced with stagnant growth and
competition from non-dairy beverages,
processors try to boost sales with
flavored milk, new retail channels
and new processes.
Despite high energy costs, uncertain ingredient prices and a weak economy, processors continue to develop new ice cream and novelty products and flavors.
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