Today’s consumers are more willing to seek out and try new food products. Delivering products to meet a diverse range of interests is a key to keeping consumer brand loyalty. So what should cultured dairy product processors do to grow and maintain sales and profitability?
During the 2011 holiday season, Sartori Co., Plymouth, Wis., offered a limited quantity of its highly anticipated Limited Edition Cognac BellaVitano cheese. BellaVitano is a creamy, fruity cheese that finishes with a sweet, tangy bite.
Websterville, Vt.-based Vermont Butter & Cheese Creamery, which added Cremont to its aged cheese artisan line about a year ago, is reintroducing the product in a new package designed to improve the quality and integrity of the cheese.
Norseland Inc., Stamford, Conn., part of Tine SA, Norway’s largest producer, distributor and exporter of dairy products, and makers of Jarlsberg specialty cheeses, introduces Jarlsberg Original Cheese Dip.
With Mediterranean foods becoming increasingly popular among mainstream Americans, the time was right for Best Cheese Corp., Mount Kisco, N.Y., to introduce the Epirus brand of authentic Greek cheeses.
The prevalence of lactose intolerance — real or perceived — continues to increase around the world, and in response, all types of food formulators have made “lactose free” a priority in their product development endeavors.
Dutch cheese specialist Vandersterre Groep International B.V., adds two premium natural cheeses to its globally recognized Landana brand, which will likely soon be imported into the United States along with other Landana favorites.
Coconut water meets milk in the new Coconut Water Café Latte from Coco Café, Santa Monica, Calif. Made with fair trade organic espresso, coconut water and 2% milk, the drink is designed to provide balanced energy and hydration along with nourishment.
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