State of the Industry: Churning up the Competition

Today’s foodservice dairy items slice through in-store delis and serve up nicely on restaurant menus.

Baskin Robbins cake bites — Ice cream chain Baskin-Robbins introduced Ice Cream Cake Bites.

Green Valley Organics creme fraiche — Green Valley Organics’ new crème fraîche stands up to the high heat from industrial stove tops, and is organic, certified humane raised and handled and made in a 100% solar-powered creamery.

From cheese sold in the deli to self-serve frozen yogurt, the foodservice dairy category offers up a little something for everyone.

This slice is for you. When it comes to taking the heat in the kitchen, Green Valley Organics’ new crème fraîche does just that. This is the first product from the Sebastopol, Calif., company to be developed specifically for the foodservice industry. The crème fraîche stands up to the high heat from industrial stove tops, and is organic, certified humanely raised and handled and made in a 100% solar-powered creamery. And, because of its higher fat content, crème fraîche can be heated to higher temperatures without fear of it curdling or separating. It’s a versatile kitchen ingredient that lends a creamy, richness to savory soups, sauces and simmers as well as to oven-made desserts such as crème brulée or mousse.

In addition, Best Cheese Corp., a Purchase, N.Y.-based importer of specialty Dutch cheeses, launched Parrano cheese, available in loaves for deli slicing, grating and sandwich making.

Popcorn turned frozen yogurt. Popcorn lovers can rejoice, as America’s beloved popcorn flavor has morphed into a sweet frozen yogurt flavor. Menchie’s Group, Inc., Encino, Calif., introduced Poparazzi Popcorn, what is said to be the perfect balance of sweet and salty with a lightly buttery taste.

Bite-sized delights. Ice cream chain Baskin-Robbins, Canton, Mass., introduced Ice Cream Cake Bites, available in Chocolate Mint, Double Chocolate, Oreo, Praline Caramel, Red Velvet and Vanilla Blondie.

Put away those crime-fighting swords. Today’s foodservice dairy products only need intricate flavors to fend off the competition.

To learn more about these and other new dairy products, go to http://bit.ly/19VCNBi.

Marina Mayer was formerly Editor-in-Chief of Refrigerated & Frozen Foods. Previously, she spent four years as managing editor and executive editor of Snack Food & Wholesale Bakery and Dairy Foods, both sister publications. In this role, Mayer was responsible for reporting on market trends, ingredient R&D, production technology and new products within the dairy, snack food and wholesale bakery markets. Prior to joining BNP Media, she served a five-year tenure as editor of quality control for Manufacturers' News, Inc., where she was named “Manager of the Year” in 2006. Previously, she worked as an editorial assistant for Insider Magazine and worked as a contributing features writer for her college newspaper, the Indiana Daily Student. Mayer was a recipient of a Young Leader Scholar award, presented from American Society of Business Publication Editors (ASBPE), which is given annually to only five U.S. journalists, 30 years of age and under. She is a graduate of Indiana University with a bachelor’s in journalism.

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