Cultured Dairy, Condiments and Spreads 2018

(Cottage Cheese, Cream Cheese, Dips, Dressings, Sour Cream and Spreads)


  • ICELANDIC-STYLE CREAM CHEESE (posted June 18, 2018)
  • Arla Foods introduces Arla Skyr Cream Cheese, a better-for-you cream cheese with higher protein per serving, yet with lower fat and sugar than traditional cream cheese.
  • An Icelandic delicacy for centuries, skyr is well-known in Europe, where Arla markets a drinkable skyr yogurt.
  • New Arla Skyr Cream Cheese is made with Icelandic-style yogurt, which has also grown increasingly popular in the U.S. as the trend for higher-protein dairy products has caught on with health-conscious consumers.
  • “We created Skyr Cream Cheese as a new way for fans to enjoy the benefits of skyr,” says Donald Stohrer Jr., manager of Arla’s U.S. operations. “It’s another great option for consumers who don’t want to sacrifice flavor and creaminess, with more of the taste and protein they want, and less of what they don’t want, like sodium and sugar.”
  • Made with skimmed milk instead of whole milk, Arla Skyr Cream Cheese is naturally produced to be thick and filling with fewer calories.
  • As with all Arla products, Skyr has no artificial flavors or preservatives and few ingredients: buttermilk, skyr (skim milk, cheese culture, rennet), cream, milk protein, salt and cheese culture.
  • A 2-tablespoon serving contains 45 calories, 3 grams of fat and 3 grams of protein.
  • Arla Skyr Cream Cheese comes in an Original flavor, joining five flavors of traditional cream cheese: Blueberry, Herbs & Spices, Mediterranean Garden, Original and Strawberry, all of which come in 7-ounce tubs.
  • For more information, link HERE


  • BOLD-FLAVORED CHEESE DIP AND SPREAD (posted May 23, 2018)
  • On the heels of its 2017 brand and packaging refresh, La Terra Fina, the 35 year-old company known for its flavorful refrigerated dips and quiches, is expanding its robust line of dips and spreads to include two new craveable offerings.
  • The new gourmet flavors can be enjoyed warm or chilled, and are crafted in small batches using only clean, simple ingredients. The new offerings are:
  • Queso Cheese: rich Monterey Jack cheese blended with red bell peppers, jalapeños and poblano peppers
  • Sriracha Three Cheese: a zesty balance of sriracha combined with the smooth, creamy taste of mild cheddar and Monterey Jack cheeses
  • “The innovation team tasted many varieties of peppers, spices and cheeses, looking for just the right textures and flavor combinations to modernize these classic dip flavors,” says Stephanie Robbins, vice president of marketing and innovation. “These new dips nicely round out our line of dips and spreads, offering something for everyone, and as always, are made with only the best ingredients.”
  • The dips are free from artificial colors, flavors and preservatives. Consistent with the full line of La Terra Fina dips and spreads, they are certified gluten-free and made with dairy from cows not treated with artificial growth hormone.
  • A 10-ounce package has a suggested retail price of $4.99.
  • For more information, link HERE.

  • To read more about this product, link HERE to the April 20, 2018, blog titled "Contemporizing Curd."

  • To read more about this product, link HERE to the April 20, 2018, blog titled "Contemporizing Curd."

  • BREAKFAST IS SERVED: KEFIR WITH OATS (posted April 18, 2018)
  • A&M Gourmet Foods introduces Simply Simple Kefir + Overnight Oats.
  • “Rethink the way you eat” is the brand’s tagline. With this recent innovation, it’s a new approach to a wholesome homemade breakfast.
  • The ready-to-eat product is gluten-free rolled oats blended with kefir and real fruit and/or spices.
  • The individual 150-gram packs contain 140 to 180 calories, 2 to 2.5 grams of fat, 12 to 17 grams of sugar, and 3 to 4 grams of protein, depending on variety, of which there are five.
  • They are: Apple Cinnamon, Blueberry, Chai, Field Berries and Matcha.
  • Made with GMO-free ingredients, all five varieties are a source of iron and low in sodium.
  • The unique package includes a spork (spoon/fork) for on-the-go dining.
  • For more information, link HERE.

  • DILL PICKLE DIPPING (posted April 9, 2018)
  • The HP Hood LLC family of brands grows its Heluva Good! dip line in the U.S.
  • Already a top seller in Canada, Heluva Good! has finally brought this on-trend flavor to the U.S. market.
  • The company is producing this flavor in its Arkport, N.Y. facility.
  • For now, it’s a limited-edition release.
  • This sour cream-based dip contains bold spices that savor with tangy flavor.
  • A 2-tablespoon serving contains 60 calories and 4.5 grams of fat.
  • A 12-ounce tub sells for $2.19.
  • For more information, link HERE.

  • SNACKING RICOTTA WITH FLAVORFUL SIDES (posted March 27, 2018)
  • RifRaf introduces dual-compartment Ricotta Cups.
  • The dairy aisle is getting a shakeup with the launch of RifRaf Ricotta Cups, a first-of-its-kind ricotta cheese snack. 
  • Combining spoonable, lightly cultured whole milk ricotta and a sidecar of adventurously flavored jams and honeys, RifRaf is positioned to upset an otherwise uniform yogurt category.
  • The concept for RifRaf Ricotta Cups came to David Eisenman, CEO of Brooklyn, N.Y.-based creative agency Madwell, the way lots of good ideas do. That is by accident.
  • “Believe it or not, RifRaf came to me as I was making lasagna in my kitchen, eating spoonfuls of ricotta cheese and thinking how well this would pair with honey,” says Eisenman. Eisenman immediately shared the idea with longtime friend and business partner Chris Sojka.
  • “He talked me into buying a pint of ricotta to see what’s out there, and I instantly thought it would be something exceptional to snack on,” says Sojka.
  • Confident there was an opportunity to give consumers a new take on a snackable dairyproduct, the two tapped Chef Will Hickox to help bring that vision to life. With his background in recipe development and years of experience in the restaurant industry, including a notable position at Blue Hill, Hickox, too, recognized that the category was ripe for something refreshing.
  • “One of the reasons RifRaf is such an innovative idea is because if you look at consumer packaged goods trends over the last few years, they tend to mimic the restaurant industry,” says Hickox. “That industry can obviously move much quicker, so you see this trickle-down effect of things starting out at a fine-dining level—premium ricotta being served as appetizers or desserts with different garnishes—and then moving to conventional dining. Once they’re accepted in conventional dining, they can launch into the C.P.G. world.”
  • The team spent months perfecting the texture and flavor of the ricotta. The result: a fresh, fine-curd texture with a subtly salty-sweet ricotta base that can easily pair with a whole range of curated jams and honeys, including some of the savory flavors consumers might experience in a restaurant.
  • RifRaf Ricotta Cups is launching in five flavors. They are: Meyer Lemon, Serrano Pepper Honey, Strawberry Balsamic, Sun-Dried Tomato and Wildflower Honey.
  • The ricotta is made from milk from grass-fed cows, with each cup providing 10 grams of protein
  • The product comes in 4.6-ounce dual compartment cups and retails for $3.39.
  • For more information, link HERE.

  • WHOLE MILK PROBIOTIC SKYR (posted March 20, 2018)
  • Green Mountain Creamery introduces skyr, which is “Born in Vermont. Raised on Good Nature,” the brand’s tagline.
  • The new skyr comes in plain and four flavors. They are: Key Lime, Salted Caramel, Strawberry Cream and Vanilla Bean.
  • The flavored varieties come in 5-ounce containers, providing 150 to 160 calories, 4 grams of fat, 12 to 13 grams of sugar, and 12 to 13 grams of protein.
  • Plain and Vanilla Bean come in 24-ounce containers.
  • For more information, link HERE.

  • COTTAGE CHEESE, REINVENTED (posted March 12, 2018)
  • Alpina introduces No Curd Cottage Cheese.
  • This high-protein dairy snack is made with blended 2% milkfat cottage cheese, which yields a spoonable cultured dairy product with a unique texture, one without distinguishable curds.
  • Made with all-natural ingredients, and probiotic cultures, the 5.3-ounce single-serve cup includes a spoon in the lid.
  • The plain variety contains 25 grams of protein. It’s also available in a 16-ounce multi-serve container.
  • There’s four blended fruit options, all delivering 21 grams of protein, 130 calories and only 4 grams of added sugars. The fruit varieties are: Blueberry, Peach, Pineapple and Strawberry.
  • For more information, link HERE.

  • For more information on this product, read the Macrh 9, 2018, link HERE to the blog titled "Innovation Knows No Limits at Expo West 2018."

  • To read more about this product, link HERE to the March 2, 2018, blog titled "Expo West 2018: Protein Preview."

  • To read more about this product, link HERE to the March 2, 2018, blog titled "Expo West 2018: Protein Preview."

  • HIGH-PROTEIN CULTURED DAIRY SNACK (posted February 28, 2018)
  • Bio-tiful Dairy introduces Kefir-Quark to the U.K. marketplace.
  • Free from any artificial colors, flavors, preservatives or added sugars, the 150-gram cups of kefir and quark made with British milk contain probiotic cultures, including Bifidobacterium, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus rhamnosus.
  • The original variety contains 90 calories, 18 grams of protein, 0.6 grams of fat and 3.5 grams of sugar (inherent to the milk).
  • The Cranberry & Chia variety has a dome cup with a topping composed of dried cranberries, chia seeds, pumpkin seeds and sunflower seeds.
  • Each cup contains 191 calories, 21.4 grams of protein, 7.2 grams of fat and 6.7 grams of sugar (inherent to the milk and the topping).
  • For more information, link HERE.

  • SINGLE-SERVE COTTAGE CHEESE WITH A TWIST (posted February 21, 2018)
  • Dean Foods introduces DairyPure Mix-Ins.
  • The new line of 5.3-ounce cups of cottage cheese come in four varieties.
  • Two are simply fruit with the cottage. These varieties are Blueberry and Pineapple.
  • The other two are fruit with cottage cheese, along with a dome of a crunchy inclusion. The varieties are: Peaches with Pecans and Strawberries with Almonds.
  • A single-serve cup contains 15 to 17 grams of protein, depending on variety.

  • WHOLE MILK SKYR IN FUNCTIONAL FLAVORS (posted February 14, 2018)
  • The New Nordic Dairy Company grows its skyr line up.
  • Norr Skyr is made by a couple of young dairy men from Scandinavia.
  • Though their strained cultured products are rooted in Scandinavian dairy tradition, the traditional and whole milk single-serve containers of skyr are manufactured in Upstate New York using the finest local milk from 19 organic family farms.
  • The farms are small with an average herd size of 25 cows, and are given access to pasture year round and fed a grass-intensive organic diet.
  • The original nonfat line comes in Blueberry & Lavender, Elderflower, Gooseberries, Plain and Sea Buckthorn varieties.
  • The new whole milk line comes in Black Currant, Matcha, Plain and Raspberry & Rosewater varieties, with the flavored options touting wellness benefits.
  • Black currants contain twice the antioxidants of blueberries and four times the amount of vitamin C found in oranges.
  • Matcha is potent in antioxidants and amino acids.
  • Rosewater is beauty potion with anti-inflammatory qualities.
  • All of the skyr products come in 5.3-ounce containers.
  • For more information, link HERE.

  • AUSSIE-STYLE YOGURT DIPS (posted February 12, 2018)
  • DanoneWave introduces Wallaby Organic Dips.
  • The new refrigerated dips start with a base of Australian-inspired nonfat yogurt.
  • The 10-ounce plastic tubs will debut in three varieties. They are: Everything Bagel, Spicy Red Pepper and Zesty Buffalo.
  • A 30-gram serving contains 0 to 0.5 grams of fat, 20 calories and 3 grams of protein.

  • MEAT-CENTRIC DAIRY DIPS (posted February 2, 2018)
  • Grand Rapids, Mich.-based Meijer recently introduced some hearty dips ideal for Super Bowl snacking.
  • Merchandised in the self-service deli department, the “fresh from Meijer” line of meat-infused dairy-based dips come in All American, Buffalo Style Chicken and Pepperoni Pizza varieties.
  • The All American Dip is the most unique. It has fully cooked beef crumbles as its first ingredient. The dip description is “hearty dip made with beef patty mix, cheese sauce, cream cheese and bacon.”
  • Sold in 7-ounce clear plastic containers, with a callout to serve hot or cold, having meat as the number-one ingredient keeps calories and fat content down while boosting the protein content of what is normally a high-fat chip accompaniment.
  • A 2-tablespoon serving (28 grams) contains 50 calories, 3 grams of fat, 2 grams of carbohydrates and 3 grams of protein. This is not your typical chip dip. It’s a paleo follower’s indulgence.
  • All of the dips carry a U.S. Department of Agriculture (USDA) inspection stamp of approval because of the meat ingredients. It is important for non-meat processors to note that including meat and poultry ingredients in non-meat foods often requires USDA inspection.
  • The regulations exempt meat and poultry products from inspection if they contain very small quantities of meat and/or poultry ingredients. These quantities are 3% or less raw meat; less than 2% cooked meat or other portions of the carcass; or 30% or less fat, tallow or meat extract, alone or in combination. In the case of poultry, these quantities are less than 2% cooked poultry meat; less than 10% cooked poultry skins, giblets or fat, separately; or less than 10% cooked poultry skins, giblets, fat and poultry meat (limited to less than 2%) in any combination. For dried products containing poultry, these percentages are computed on the basis of the moist cooked chicken in the ready-to-serve product when prepared according to the directions on the consumer package. Also important to note, these are not international exemptions; therefore, foreign countries may require USDA inspection stamps if a product contains any amount of meat or poultry ingredients. 

  • PREMIUM SALMON AND CREAM CHEESE SPREAD (posted January 24, 2018)
  • Gerard& Dominique Seafoods introduces Smoked Salmon Lox Schmear.
  • This new cream cheese-based schmear contains chunks of the company’s signature European-style lox with a hint of lemon.
  • It’s free of artificial ingredients.
  • The 6-ounce product ships frozen and has a two-week refrigerated shelflife.
  • The schmear joins the company’s cream cheese-based mousse products, which come in smoked salmon and halibut varieties.
  • For more information, link HERE.

  • GRASS-FED ORGANIC SKYR (posted January 3, 2018)
  • Lifeway Foods now offers traditional Icelandic-style skyr.
  • Known for its rich flavor, creamy texture and potent health benefits, skyr has been a part of Icelandic cuisine for centuries.
  • Made in small batches, Lifeway Skyr contains 14 probiotic cultures, including 2 strains that are essential to authentic Icelandic Skyr.
  • The cultured dairy product is made with organic whole milk and packed with 18 grams of protein.
  • There are five varieties. They are: Ancient Grains, Blueberry, Honey, Plain and Wildberry.
  • The organic skyr is sold in a resealable cup with a spoon for a suggested retail price of $1.99.
  • For more information, link HERE.

 

Nutty, Cheesy Condiment

To make its new Blue Cheese Roasted Pecan Dip, private-label retailer Trader Joe’s combines blue cheese crumbles and chopped pecans with cream cheese and sour cream.

Roasting the pecans provides extra flavor, as well as locks in some crunch.

The dip is considered a premium product thanks to the visually appealing crumbles of cheese and decent-sized pieces of pecans.

This perishable, refrigerated savory condiment complements crackers, as well as veggies, and also functions as a sandwich spread.

Sold in 8-ounce tubs, a 2-tablespoon serving contains 110 calories.