Cultured Dairy

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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.

Snofrisk, from the makers of Jarlsberg (a Darien, Conn.-based Norseland Inc. company), is part of a Norwegian specialty cheese line.

Litehouse Inc., Sandpoint, Idaho, expanded its refrigerated salad dressing line with three bacon-inspired dressings: bacon vinaigrette, bacon blue cheese, and avocado ranch with bacon

Bakersfield, Calif.-based Bolthouse Farms’ MAIO is a new line of refrigerated, yogurt-based spreads made with clean ingredients (like milk, water, corn starch, salt and cane sugar).