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One of my favorite sweet flavors is passion fruit. I discovered it on a trip to Australia in 2016 - the most popular yogurt flavor in that country is passion fruit.
Though many people would say there is a lot of creativity and art involved in the development of cultured products, we all know there is a lot of technology built into the products we have today.
The cultured dairy segment has been tossing multiple balls in the air in an effort to meet numerous, and sometimes seemingly conflicting, consumers trends. This balancing act has been delivering mixed results for the categories within the segment.
Certified B Corporations ‘meet the highest standards of verified social and environmental performance, public transparency and legal accountability to balance profit and purpose.’
Good Culture, an Irvine, Calif.-based cultured dairy products brand “on a mission to make clean, healing foods available to the masses with real organic and non-GMO ingredients,” said it is now a Certified B Corporation, joining the ranks of merely 2,500 companies across 50 countries.
The creamery is best known for its World Championship 4% small curd cottage cheese, and an external silo wrap will help emphasize this prestigious recognition.
Westby Cooperative Creamery said it is giving its 6,280-gallon silo on Main Street in Westby, Wis., a facelift by wrapping it to look like a giant cottage cheese container.
You might say it's a good news/bad news story within the U.S. retail cultured dairy products space. The good news? Some cultured dairy products categories posted strong recent growth.
For years, cottage cheese sat quietly on the shelf in the dairy case while other dairy products such as yogurt took over entire coolers with numerous brands, dozens of flavors and an assortment of packaging options.
In today's refrigerated grocery store aisles, customers can find a plethora of cultured dairy options, including yogurt/skyr, sour cream, cottage cheese, cream cheese and kefir.
The era of Greek yogurt cashing in big payouts has ended: The yogurt category has leveled off since the international style's introduction to the U.S. market over a decade ago.