Dairy Processing -March/April 2022 - 35
initially saw an opportunity to offer clean-label products made
with simple ingredients and milk sourced from pasture-raised
cows on organic family farms. A desire to use food as functional
medicine was also a driving motivation for the company.
Initially focused on cottage cheese products, Good Culture
achieved a 79% compound annual growth rate during the last
five years and increased distribution to more than 10,000 stores.
" As a high-growth, earlier-stage brand, it was challenging
to quickly scale production to meet our increasing demand, "
Merrill said. " Thankfully, we have great partners and a
dedicated operations team who have worked tirelessly to
increase production at current facilities and bring on new
manufacturing partners. "
Merrill said clean-label products add complexity and cost to
operations, so Good Culture worked to develop a proprietary
formulation that delivers a thick and creamy product without
the use of thickeners, gums or chemical preservatives.
As the company grew, Merrill said its leaders discovered
that a milk supply meeting their requirements for being
pasture raised on organic family farms doesn't exist at
" We see ourselves as very
passionate about being
creative partners for people. "
Nicki Schroeder, co-founder, High Road
scale, so they partnered with One Percent for the Planet and
one of the largest dairy co-ops in the country to create the
Path to Pasture program. This program will help transition
conventional farms into regenerative agriculture farms
focused on planned grazing.
Funding is key for any company seeking growth, and Good
Culture recently announced the completion of $64 million
in Series C funding to help scale the business and expand
innovation into other cultured foods.
" The capital will be used to help grow the Good Culture
team, expand awareness-driving marketing and enhance
manufacturing, " Merrill said. " In addition, Good Culture will
drive innovative product development and plans to grow its
offerings in nutrient-dense cultured foods. "
DAIRYPROCESSING.COM | MAR-APR 2022 35
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Dairy Processing -March/April 2022
Table of Contents for the Digital Edition of Dairy Processing -March/April 2022
Dairy Processing -March/April 2022 - Intro
Dairy Processing -March/April 2022 - 1
Dairy Processing -March/April 2022 - 2
Dairy Processing -March/April 2022 - 3
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