Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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notion. "Greek yogurt has been a juggernaut for its perception of health. But now we are finding out they are stripping away a part of dairy that is really healthful: fat," he says. "I think the biggest yogurt trend is the simplicity of ingredient lists," he continues, pointing out that the fruit in his sheep's milk yogurts is fresh, ripe, and locally grown. His creamery adds just enough sugar to prevent spoiling. Tillamook similarly incorporates local fruit into its yogurts, while Karoun Dairies recently launched a line of Greek yogurts sweetened exclusively with honey. For the past 10 years, Karoun has used rBST-free milk. "We are seeing consumers educated about ingredients and wanting to go back to basics," says COO Rostom Baghdassarian, son of owner Anto Baghdassarian. "They do not want to see long ingredient lists." Retailers indicate that such yogurts are selling briskly. "Locally made yogurt is doing well for us," says Scott Owen, grocery mer- chandiser at Seattle's PCC Natural Markets. "Sales of Grace Harbor Farms yogurt are up. They are a local line that makes a great full-fat yogurt from Guernsey cows." Sahadi's Whelan calls out Bellwether Farms and Green Mountain Creamery yogurts for their success in that merchant's dairy case. At Formaggio Kitchen in Cambridge, Mass., best sellers are relatively local, including Sidehill Farm and Sophia's Greek Pantry, both in-state, and Green Mountain Creamery in Vermont, says Sarah Spira, domestic cheese and yogurt buyer. (One outlier is California's Strauss Family Creamery.) Beyond Standard Cow's Milk Alternative diets and a desire for novelty are driving the creation of yogurts made from a variety of milks. While Bellwether Farms makes sheep's milk yogurt, Redwood Hill, Oak Knoll Dairy, and Coach Farm all turn out goat's milk offerings. Perhaps most uncom- mon is Bufala di Vermont's water buffalo milk yogurt. Even the realm of cow's milk holds some variety. New Jersey's Dairy Delights has introduced the kosher Norman's Greek yogurt line. Meanwhile, sales of Green Valley Organics' lactose-free cow's milk yogurts grew 30 percent last year, according to the company. In the nondairy space, WhiteWave Foods added the Fruity & Creamy soy yogurt line to its Silk brand (joining soy yogurts from Stonyfield and Whole Soy & Co.). "Soy yogurt will hold its own since it's a good source of protein versus other nondairy milks," says Greg Hartman, president of Oasis Sales and Marketing, which markets many yogurts and produces Coconut Grove coconut milk yogurts. Alternative yogurt producer Turtle Mountain Foods offers its own coconut milk yogurt as well as an almond milk yogurt in the So Delicious brand; Cascade Fresh's Amande is another almond milk option. While choices are increasing, these varieties still have some growing to do, says PCC Natural Markets' Owen. "Lactose-free, nondairy, and alternative dairy varieties are all doing well, but their sales are small in comparison to the entire yogurt category," he notes. PRODUCT ROUNDUP Yogurt Youngsters: Fresh New Products Chobani Simply 100 Greek Yogurt. Fat-free, 100-calorie yogurt cups with 12 grams of protein and 5 grams of fiber. (Monk fruit and stevia keep the calories low.) Flavors include blueberry, strawberry, pineapple, peach, black cherry, and vanilla. chobani.com Coach Farm Blackberry Yo-Goat. This drinkable yogurt is the newest flavor in a line made with fresh, Grade A pasteurized goat's milk and active yogurt cultures. Other flavors include plain, blueberry, strawberry, and mango-peach. coachfarm.com Coconut Grove Coconut Milk Yogurt. Vegan, certified organic, non-GMO coconut milk yogurts. Sweetened with coconut sugar, they come in plain, blueberry, strawberry, and vanilla. coconutgroveyogurt.com Ehrmann Mixim Greek Yogurt. Celebrating its U.S. launch, this line of heart-shaped yogurts features six flavors like cherry and dark chocolate curls and raspberry with dark and white chocolate. ehrmann-usa.com Fage Fruyo Classic. A whole-milk spin on the blended fruit line. Five varieties—blackberry lime, coconut, coffee, lemon, and strawberry banana—feature fruit pieces folded into Greek strained yogurt. fageusa.com Karoun Dairies Blue Isle. This line of Mediterranean yogurt spreads is available in five flavors: original, honey, blueberry, spicy vegetable, and French onion. A healthier alternative to cream cheese, they can be used as spreads, toppings, or dips. karouncheese.com Lifeway Foods ProBugs Blasts. Organic kefir for kids, in 3.5-ounce space-themed "shots." Playful options include Cherry Lime Supernova, Strawberry Kiwi Comet, Peach Mango Moon, and Grape Galaxy. lifeway.net Maple Hill Creamery Creamline. This collection uses organic whole milk from 100 percent grass-fed cows at local independent dairy farms. Flavors include maple, wild blueberry, lemon, vanilla, and orange creme, packed in 12-ounce containers. maplehillcreamery.com Tillamook Farmstyle Greek Yogurt. Slow-churned milk with seven active yogurt and buttermilk cultures makes for a less-tart taste. Each 5.3-ounce cup, in such flavors as Oregon strawberry and Slow Coffeehouse Blend, contains 14 grams of protein. tillamook.com Wallaby Organic Whole Milk Yogurts. This strained yogurt comes in blueberry, cherry, raspberry, strawberry, vanilla bean, and plain. Each container has 10 grams of protein. wallabyyogurt.com SPRING 2014 81 CatSpotlight_yogurt.indd 81 3/17/14 3:51 PM

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