Cultured Dairy
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Formulating the next generation of cultured dairy foods

Adding micronutrients to cultured dairy products is one way to address health and wellness. Will processors respond with innovative new products?
Phillip S. Tong
May 14, 2012
Consumers recognize that cultured dairy products (including yogurt, cottage cheese and fermented milk beverages) are healthy and good-for-you choices. Health professionals consider cultured dairy foods to be nutrient-dense foods, meaning they have a high nutrient-to-energy ratio.

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Sales sour for cultured dairy foods

Dairy processors make gains on average prices, but unit sales of yogurt, cottage cheese and sour cream all fall in the latest 52 weeks.
May 14, 2012
While unit sales decreased 3% in the yogurt category, dollar sales were up almost 9% to $4.7 billion and the average price per unit increased 13 cents, for the 52 weeks ended March 18. According to Chicago-based SymphonyIRI Group, No. 3 Agro Farma Inc., New Berlin, N.Y., the maker of Chobani Greek yogurt, posted the largest gains. Dollar sales were up 128% to $704 million and unit sales rose 132%.
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GREEK YOGURT SMOOTHIE MIX from Yasso

April 10, 2012
The Apollo Food Group LLC, Boston, has launched an all-natural frozen Greek yogurt smoothie product in three varieties: mango pineapple, mixed berry and strawberry banana.
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Flavor trends in Greek yogurt and other cultured dairy foods

April 10, 2012

A trip through a grocer’s dairy case finds Greek yogurt introductions and product extensions. The food is dipped, crunched and frozen. In other cultured dairy product categories, processors either simplify the foods or make them more decadent. No matter the direction, the category is booming.


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