For a child in the 1980s, string cheese was the ultimate must-have lunch snack. The simple act of peeling strings away from a cylindrical-shaped “stick” was both exciting and innovative and transformed the way consumers eat cheese.
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.
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.
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.