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Article: Cultural growth: annual data shows an increase in retail dollar and volume sales for all key cultured dairy foods categories - even cottage cheese! (cultured dairy products)
- Article from:
- Dairy Foods
- Article date:
- April 1, 1998
- Author:
CopyrightCOPYRIGHT 1998 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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Product developers of today's cultured dairy foods are expanding beyond fat replacement technology to formulate new products. They are turning to flavor and stabilizer suppliers for ingredients to set their product apart from the competition, as well as health-beneficial cultures to meet consumer demands for better-for-you foods. In addition, packaging has become an important attribute among cultured dairy foods as the importance of convenience becomes more widespread.
The three largest segments in this category are cottage cheese, sour cream and yogurt, with low-fat products being the greatest contributor to volume growth. For the first time in years, cottage cheese ...
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