Dairy Foods & BeveragesDairy Foods ColumnistsCultured Dairy

Flavor trends in Greek yogurt and other cultured dairy foods

Frozen yogurt — Stonyfield was the first to freeze Greek yogurt in pints. In addition to authentic Greek yogurt flavors such as honey and plain, Oikos Nonfat Frozen Greek Yogurt comes in indulgent chocolate and fruity blueberry varieties.

Umpqua products — 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.”

Philadelphia cream cheese uses dark, milk and white chocolate to turn a popular breakfast spread into an all-day indulgent condiment.

The Hain Celestial Group Inc. extended its Almond Dream brand of almond-based, non-dairy products into the yogurt category. Available in four flavors (plain, vanilla, strawberry and mixed berry), the nondairy yogurts contain live and active cultures.

Dip — A number of dip manufacturers use Greek yogurt rather than sour cream as a base.

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.

How does plant-based match up versus dairy?

California Dairies closes Los Banos manufacturing facility

Trends in the dairy industry

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