Flavor trends in Greek yogurt and other cultured dairy foods
Umpqua Dairy promotes the clean label of its cultured dairy products. The sour cream is made with cream, milk and enzymes. The cottage cheese contains cream, milk, salt, gums and citric acid. Marty Weaver, director of sales and marketing at Umpqua, says consumers look for dairy products with fewer additives. “They want a ‘cleaner’ ingredient statement on the dairy products they purchase for their families.”
The 3 Fs: Fruit, Flavor, Fiber
What’s next for cultured dairy products? No doubt, some yogurt processors who have not yet embraced Greek-style yogurts will get on board. Other processors, seeing the suitability of cultured dairy to deliver flavors (like chocolate), fruits and fibers, will develop their own products. Dairy brands should also look to develop products for nontraditional dayparts. Kraft has moved cream cheese beyond breakfast into dinner time and as a snack. The category has plenty of room for growth and innovation.
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