A Bulgarian-style yogurt, shakeable soft cheese and ice cream sundae cups took the top three spots in Dairy Foods’ annual Best New Dairy Products poll.
In an ideal world, all solids in the cheese vat would end up in the finished product. Unfortunately, this is not possible with our current cheesemaking methods.
As we wrote about in our State of the Industry report last month, consumers love their cheese and are eating more of it, but prefer all-natural varieties.
Consumers love their cheese and are clear about what they want. It has to be easy to eat, portable, available in a variety of flavors and all-natural. These are the dominant themes from almost every cheese processor we spoke with. Convenience, flavor innovation, authenticity and freshness are key factors that will drive consumer cheese purchases, according to the Wisconsin Milk Marketing Board, Madison.