Dairy Foods & Beverages

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Consumers’ preference for natural over processed shows in cheese sales. While natural cheese sales remained positive, processed cheese continues to see declines. Consumers are opting for natural slices, sticks and shredded cheese.

Petaluma, Calif.-based Straus Family Creamery, introduced two new organic ice cream flavors — lemon gingersnap (lemon ice cream, blended with gluten-free cookies) and strawberry.

Small-batch ice cream maker Little Baby’s Ice Cream, Philadelphia, Pa., expanded its distribution with a new line of pints in new packaging that is 100% recyclable and contains no plastic.

Prosperity Organic Foods Inc., Boise, Idaho, the maker of Melt organic dairy-free buttery spreads, launched Probiotic Melt at the Fancy Food Show in January.

Elli Quark, owned by P.S. Let’s Eat Inc., Irvine, Calif., is a spoonable, German-style fresh cheese with a creamy texture similar to Greek yogurt.

The world of cultured dairy is a big one and the shelves are crowded. Health experts continue to tout the many benefits of consuming cultured dairy, including gut health and weight management. This past year some interesting trends have emerged that are poised to help grow and diversify the category even more — bold flavor innovation (including savory flavors), a growing interest in drinkable yogurts and an increase in whole-milk cultured dairy products.

The Laughing Cow’s cheese and breadsticks snack; Emmi creates a microwavable cheese fondue; BelGioioso launches sample sizes of new artisan cheeses