The dairy industry has been home to several popular new product launches over the years, such as Greek yogurts, portable yogurts, cheese sticks and Kefir drinks. What’s next on the horizon? How about convenient cheese forms, such as, cheese curds (up 23 percent) and shaved cheese, specialty cheeses, and natural options, says Heather Porter Engwall, Director of National Product Communications, Wisconsin Milk Marketing Board, based in Madison, Wisconsin.
According to Porter Engwall, data from Information Resources, Inc. (IRI) show that compared to one year ago, retail cheese sales are up 1.3 percent in volume (year-to-date through July 12, 2015). Some specialty cheeses in particular grew 10 percent or more, including cheeses like quark, asiago, havarti and asadero. In the coming year, Porter Engwall predicts consumers will continue to look for great taste, especially hot and spicy flavors. She also names vegetable, pepper, wine, fruit, nut and smoked as some of the trending flavors.
In a recent interview with Cargill Salt’s InPerspective™, Heather Porter Engwall, Wisconsin Milk Marketing Board, forecasts the direction of dairy in 2016:
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