Limited-Edition, Culinary-Inspired Products

BY COURTNEY KLESS

In each Q2 issue, Northeast Dairy Magazine talks to Donna Berry (who covers new products and trends for the dairy industry) about what we can expect in the coming year. She predicted that 2023 will be a “beautiful spot” for innovation.

The following are some of the trends Berry is seeing in each segment:

Butter

Berry said that butter is “extremely exciting” at the moment.

For starters, the space has seen a rise in limited edition products. Land O’Lakes released an Every Little Thing™ Butter Spread, which had a two-week release window in March, and was only available at Aldi stores.

There has also been a lot of innovation with culinary-inspired butters (they are a result of kitchen and food fatigue, according to Berry, and are often used for cooking). And more brands are continuing to enter the space. One relatively new company is Churn. Founded by a chef, its offerings range from bruschetta to pesto to maple cinnamon.

Another popular trend (especially on social media) is butter boards. A new take on a charcuterie board, they feature butter, topped with various fruits, vegetables and seasonings – and are served with bread.

Ice Cream

Berry said that while there is still a market for low sugar, high protein ice cream, “that trend has come and gone.”

Instead, this space will see new products that are “nutritionally balanced,” and could be used as an on-the-go snack or meal. For example, Wells Enterprises recently launched two flavors of Halo Top frozen yogurt bars that contain granola and real fruit.

Single-serve and novelties will also continue to be trending products. In recent years, more pop-able ice creams (Berry gave an example of ice cream wrapped in chocolate) have been introduced.

Cheese

Cheeses continue to fare well, according to Berry – in fact, consumption continues to increase each year.

At the end of 2022, Cabot Creamery introduced a limited-release “Cheddar For Better” (its first release celebrates the retirement of a longtime Vermont Senator). Expect more companies to release limited edition and seasonal flavors this year – and experiment with single serve formats. Land O’Lakes, for one, also recently launched cracker cut cheeses in Extra Sharp White Cheddar and a Creamy Italian Blend.

Cultured Dairy Products

In the cultured products space (yogurt, cottage cheese, cream cheese, etc.), the most activity has been with dips and spreads, according to Berry. And like with butter, culinary-inspired products are being introduced. For example, Norseland Inc. recently expanded its line of Lotito Presto Cacio e Pepe Pasta Starters (each contains Pecorino Romano cheese and can be combined with hot water and poured over pasta).

Refrigerated Dairy Desserts

This space is one of the biggest opportunities for dairy, according to Berry (and it is growing quickly). Recent releases include: mascarpone truffles (Schuman Cheese), mini cheesecakes (Wonder Monday), and jarred desserts (Petit Pot) – and there will continue to be more innovation.

Editor’s note: Thank you to Donna Berry for sharing her knowledge on this topic. You can follow her at berryondairy.com

Courtney Kless is the Managing Editor of Northeast Dairy Media