Dairy Processing - July/August 2022 - 46

CULTURED DAIRY
Cultured
dairy disruptors
Innovators are differentiating through limited-edition
flavors and better-for-you formulations.
T
he cultured dairy products category encompasses
foods that are concentrated sources of protein and
other dairy nutrients. It includes yogurt, cottage
cheese, sour cream, cream cheese, dips and a few other
novel fermented dairy foods. Innovators are differentiating
through the use of limited-edition flavors and better-foryou
formulations. Consumers today also want added value.
This may come in the form of milk source (e.g., grass-fed,
A2, regenerative organic, etc.). It also may come from
international recipes and global flavors.
In yogurt, the largest cultured dairy category, no- and
low-added sugars have become the norm. Many also include
probiotics and prebiotics and speak to the consumers'
growing interest in immunity. Limited-batch recipes are also
attractive, as they create an urgency to purchase and try
before the concept is sold out.
Late last year, Karoun Dairies, San Fernando, Calif.,
part of the Parmalat family, rolled out Nata Crema para
Desayuno (Nata Breakfast Cream), which is a naturally sweet
clotted cream that is popular in Mexico and Latin America.
Committed to building its Hispanic dairy products line, the
company is now rolling out Jocoque Seco premium dips in
chipotle, jalapeno cheddar and natural varieties.
Dairy Farmers of America, Kansas City, Kan., also
entered this space with Kemps Mexican Style Sour Cream.
The company starts with its traditional sour cream, which
46 JUL-AUG 2022 | DAIRYPROCESSING.COM
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Dairy Processing - July/August 2022

Table of Contents for the Digital Edition of Dairy Processing - July/August 2022

Dairy Processing - July/August 2022 - Intro
Dairy Processing - July/August 2022 - 1
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