Cultured Dairy

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In 2016, to accommodate its growth, Norwich, N.Y.-based Chobani invested $100 million to complete a 300,000-square-foot expansion to its manufacturing facility in Twin Falls, Idaho. Now totally 1,000,000 square feet, the plant (which opened in 2013) is said to be the largest yogurt manufacturing facility in the world.

Philadelphia Cream Cheese, a Kraft Heinz brand, Chicago and Pittsburgh, introduced cream cheese cheesecake cups.

New York-based siggi’s, maker of Icelandic-style yogurt, introduced three flavors of single-serve, whole-milk, drinkable yogurts: vanilla, strawberry and blueberry.

Consumers are guzzling the drinkable cultured dairy options — sales for refrigerated kefir products and shelf-stable yogurt drinks are on the rise. Sales for sour cream are also up. Meanwhile, sales for regular yogurt and cream cheese have dropped.

Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.