Cultured Dairy

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The CEO is a 2018 Entrepreneur Of The Year 2018 award finalist in greater Los Angeles.

The cultured dairy segment is seeing its ups and downs. Yogurt, once the driving force, has seen sales struggle of late. Concurrently, other cultured categories such as cream cheese and sour cream are holding their ground or trying to push ahead.

Fourteen colleges participated in this year’s contest, held during the International Cheese Technology Expo in Milwaukee.

The announcement coincides with the unveiling of the company’s new name.

Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.

Up until recently, cottage cheese was arguably one of the most yawn-worthy subcategories within the cultured dairy segment. With so much other innovation in the cultured dairy space, consumers likely viewed the product as bland and boring, and retail sales data reflected that reality.

The organic yogurts come in vanilla, strawberry, blueberry and plain varieties.