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Article: Sweetening the pot: cream cheese and dip makers search for ways to reinvigorate a stagnant category.(Statistical data)
- Article from:
- Dairy Field
- Article date:
- October 1, 2006
- Author:
CopyrightCOPYRIGHT 2006 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Across the dairy industry, success stories run rampant. Yogurt has transitioned from a chalky health food to a phenomenon embraced by consumers from toddlers to senior citizens. Dozens of varieties of cheese and cheese blends provide consumers with tasty and convenient ways to bolster their protein consumption. And milk stands poised on the brink of a major comeback, thanks in large part to innovation in both flavor and packaging--not to mention significant progress in the school realm.
Unfortunately, say processors, that hasn't been the case with cream cheese.
"The cream cheese category is stagnant," says Jon Gutnecht, president and chief executive ...