The star of the cultured category continues to be Greek yogurt, but other international-style yogurts are vying for attention. Plus, bold, exotic flavors, on-the-go products and a high-protein emphasis are showing up throughout the cultured dairy case.
Natural cheese is still the clear winner for cheese processors, while snacking occasions are on the rise. Plus, consumers’ interest in unique flavors helps fuel the artisan cheese movement and inspires other processors to create more bold combinations.
Dairy processors turn to ingredient suppliers for help in writing clean labels and operating green, sustainable business. Suppliers show how to add additional protein into foods and beverages.
The dairy industry is promoting milk’s role in building muscle. But that alone won’t increase consumption. Packaging, flavors and channels of distribution have to pull their weight, too.
