Dairy Processing - January/February 2023 - 18

AS A 1% FOR
THE PLANET
COMPANY, GOOD
CULTURE DONATES
TO SUPPORT
RESONSIBLE
FARMING
PRACTICES.
JM: Based on my personal story
with ulcerative colitis, I know that
cultured foods have the ability to heal.
Long term, we strive to build a healing
cultured foods platform with several
product options.
DP: Talk about your current portfolio. Are there
new product innovations on the horizon for
Good Culture?
JM: Yes, we just launched a pasture-raised and
probiotic clean label cream cheese in Whole
Foods and look forward to expanding that range
across 2023 and beyond.
DP: As a dairy company that utilizes comanufacturing,
what do the day-to-day
operations look like at Good Culture?
JM: We consider our co-packers an extension
of the team and make sure that we all view the
relationship as a long-term partnership versus a
transactional relationship. We work very closely
with all of partners to ensure the highest quality
products are manufactured and shipped to our
customers weekly.
DP: Can you speak about how what happens on
the farm affects your product development?
JM: We became a Certified B Corporation in
2020. Because our mission to change the food
system is at the heart of what we do, we wanted
to make it official and partner with a network of
companies driving change. Becoming a B Corp
is a rigorous process that looks at our business
from several angles: environment, workers,
community, customers and governance. The
certification process takes several months, and
we could not be more proud of becoming a
Certified B Corporation.
When Good Culture set out to make clean
label products with real, simple ingredients
including milk sourced from pastureraised
and organic family farms, we quicky
discovered that a pasture-raised milk supply
didn't exist at scale because the majority of
US dairy cows are confined. This realization
prompted us to partner with Dairy Farmers of
America (DFA) in 2021 to create the Path to
Pasture program.
Path to Pasture provides DFA farmers
with education on and access to sustainable,
regenerative agriculture farming resources, with
a focus on planned grazing. These resources
empower farmers to create healthier soil and
grow more nutrient-dense feed that, in turn,
reduces carbon emissions. Each transition of
conventional farms to regenerative agriculture
farms effectively builds a new milk supply and
creates positive food system change.
DP: How do you feel about the state of dairy
among today's consumers? Are there any trends
you are paying particular attention to?
JM: The dairy space is perfectly positioned to
capture today's consumer, as dairy products
are inherently clean label and nutrient-dense.
We are seeing a clear shift away from highly
processed products and a movement towards
simple real foods. Cultured dairy checks all the
boxes.
DP: What are some future initiatives for the
company? How do you plan to continue to grow
upon your success thus far?
JM: We will continue to grow our core business
with awareness driving initiatives while proving
out extendibility with disruptive innovation that
overdelivers in taste, health and mission.
18 JAN-FEB 2023 | DAIRYPROCESSING.COM
©Vanessa Tierney Photography
http://www.DAIRYPROCESSING.COM

Dairy Processing - January/February 2023

Table of Contents for the Digital Edition of Dairy Processing - January/February 2023

Dairy Processing - January/February 2023 - Intro
Dairy Processing - January/February 2023 - 1
Dairy Processing - January/February 2023 - 2
Dairy Processing - January/February 2023 - 3
Dairy Processing - January/February 2023 - 4
Dairy Processing - January/February 2023 - 5
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