There has been no truly ‘breakthrough’ innovation in sour cream or cream cheese like we saw with Greek yogurt. But keep trying. Stay committed to the value of the innovation process.
New York-based siggi’s, maker of Icelandic-style yogurt, introduced three flavors of single-serve, whole-milk, drinkable yogurts: vanilla, strawberry and blueberry.
Unit sales for refrigerated kefir products and shelf-stable yogurt drinks both see double-digit increases, while other cultured dairy segments are struggling.
Consumers are guzzling the drinkable cultured dairy options — sales for refrigerated kefir products and shelf-stable yogurt drinks are on the rise. Sales for sour cream are also up. Meanwhile, sales for regular yogurt and cream cheese have dropped.
Category trends include use of whole milk, sugar reduction and cleaner ingredients. Drinkable yogurts, innovative snack pairings and flavor innovations help grow the market.
Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.