Dairy Processing - January/February 2022 - 14
dairy
spotlight
Cream cheese, sour cream, cottage cheese and refrigerated products made with these base foods, (e.g., dips,
dressings and sauces) comprise what the industry recognizes as the cultured dairy foods category. Sales of these
products have been thriving during the pandemic with cream cheese leading the way. Retail sales reached $231
million at the end of 2021, according to IRI, a Chicago-based market research firm. This was up 8% from 2020 and
15% from 2019. Volume sales also were up 3.5%. Sour cream sales hit $128 million, which was up 2.5% from 2020
and 6.7% from 2019. Volume sales were nearly flat at 0.2%. Cottage cheese, the smallest of the three, had $72
million in sales. This was down 0.4% from 2020 but up from pre-pandemic 2019 (6.8%).
Keto Dairy Snacks
General Mills, Minneapolis, is growing its :ratio Keto Dairy Snacks line
with blueberry, mixed berry and peach, which join the original five -
black cherry, coconut, mango, strawberry and vanilla - that debuted in
the summer of 2020. The cultured snacks are made with ultra-filtered
nonfat milk, milk, milk fat and avocado oil. The addition of non-dairy
fat prevents the product from being called yogurt, per the US standard
of identify for yogurt.
Sour cream dip
Anderson Erickson Dairy, Des Moines, Iowa, joins the trendy Buffalo
ranch category with a sour cream dip. This flavor combo of " cool and
heat " started taking off at the beginning of the pandemic and has not
slowed. It can be found on all types of snack foods and in a growing
number of condiments.
Lactose-Free Cottage Cheese
Good Culture, a B-corp-certified, clean label cultured foods brand that
helped revolutionize cottage cheese for the modern age, continues to
deliver disruptive innovation with the debut of Lactose-Free Cottage
Cheese. Made with simple ingredients, including gut-friendly live and
active cultures as well as pasture-raised milk sourced from small family
farms in the Midwest, the new thick and creamy cottage cheese boasts
14 grams of protein per serving. Lactase enzyme breaks down milk's
inherent sugar - lactose - to make the cottage cheese available to
those with lactose intolerance or sensitivity.
14 JAN-FEB 2022 | DAIRYPROCESSING.COM
http://www.DAIRYPROCESSING.COM
Dairy Processing - January/February 2022
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Dairy Processing - January/February 2022 - Intro
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