Articles by K.J. Burrington

The words “fermented” and “dairy” have strong links to nutrition and health that have stood the test of time. But like many foods, we continue to discover nutritional properties found in fermented dairy products that benefit our health throughout life.

The consumer appeal of cultured dairy products is strong given the number of products and product diversity available today. 

Sour cream is a cultured product that doesn’t get a lot of press. It is also a dairy product that we often take for granted because we think it is limited to very traditional uses, such as baked potato topping, or served with chili, tacos, and a base for dips. 

A review of new yogurts introduced in the market over the past two years from the Innova Market Insights database shows examples of products made from goat, sheep, and A2/A2 milks in North America. 

Whenever I travel outside of the United States, I always look forward to visiting local grocery stores to see their selection of dairy products.

In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use. 

Whether it is your favorite spoonable or drinkable yogurt, cottage cheese, cream cheese spread, or a sour cream-topped baked potato, we all enjoy eating cultured products. However, we often overlook their potential as ingredients in many of the foods we enjoy every day.  

The Standard of Identity (SOI) for yogurt was established in 1981. But now the SOI is changing and products may not meet new FDA standards; what you need to know to meet federal standards to use the term “yogurt” on the label. 

The rise of flexitarianism among consumers has led to diversification and innovation in the category.

Being aware of the sources of the problem in cultured products will help prevent the problem from occurring.