In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use. 

The dips are free from thickeners, stabilizers, preservatives, added MSG (monosodium glutamate), and non-dairy allergens.

Its flavor makes it a healthy substitute for cream cheese, sour cream, Greek yogurt and dips like hummus, the company states. 

Like a balloon ascending to the sky, most segments of the cultured dairy category — refrigerated yogurt and yogurt drinks, cottage cheese, cream cheese, sour cream, dairy dips, and whipped toppings — are going “up, up and away.”

Aggus’ leadership and commitment to excellence have been instrumental in the company’s growth. Hiland has grown from six plants in three states to 19 plants and 64 distribution centers in 10 states, and sales have increased from $400 million to approximately $2 billion.

Chicago-based V&V Supremo Foods announced that it is expanding its crema (sour cream) segment with the addition of five new artisanal cream products with deep roots and flavor profiles designed to take consumers on a delectable journey through Latin American cuisine.

Knutson will be responsible for brand marketing, awareness and growth for the company, while Olson will lead strategic network manufacturing, capacity planning, logistics network optimization and supply chain planning.

Yogurt, cream cheese are loved to the moon and back as per cultured dairy sales. IRI reports that yogurt, No. 3 on IRI’s Dairy15 Top Categories list, generated $8.4 billion in dollar sales and an 8.6% YoY growth. No. 9 on the list, cream cheese sales totaled $2.3 billion with 8% YoY growth.

Being aware of the sources of the problem in cultured products will help prevent the problem from occurring.

Vermont Creamery’s processing facilities look a little bit different today than they did 38 years ago when the company was founded as a two-person artisan operation (see the processor profile).