Meet our panel of dairy entrepreneurs
The FoodNavigator-USA Dairy Innovation Forum featured five entrepreneurs aiming to disrupt the dairy case (pictured left to right):
- JESSE MERRILL- Co-founder, good culture (organic cottage cheese in single serve pots that work well as a standalone snack (120-130 calories) or with crackers, bread, nuts or other things as a mini-meal, and contain probiotics, chia seeds, fruit and veggie purees and no hydrocolloids, artificial stabilizers, preservatives, colors or flavors. A new brand that debuted at Expo West, good culture is rolling out in the natural channel in August).
- SMÁRI ÁSMUNDSSON - Founder, Smári Organics (Icelandic high-protein yogurt (skyr) - launched in 2013).
- DREW HARRINGTON- Co-founder, Yasso (Yasso was the first to market with frozen Greek yogurt bars in 2011, and is now in more than 14,000 stores).
- WINSTON LEE - Founder, Tarte Foods (French-Vietnamese-style yogurt with a light creamy texture and the tart flavor of frozen yogurt, in which the sugar is added to the milk before it is cultured. It was launched in 2013, and is now in 700+ stores).
- JIM SMITH- Director of marketing, the a2 Milk Company (tummy-friendly a2 milk - which is rolling out in California now - is from cows that only produce A2 beta casein protein, and is targeted at people who have problems digesting milk, but do not have lactose intolerance or a milk protein allergy).
Register HERE to watch the 60-minute session on demand, which attracted almost 700 delegates.
Dairy Innovation Forum highlights: Hip cottage cheese, gut-friendly milk, tarte asian yogurt and why fat is back Meet our panel of dairy entrepreneurs Consumers want nutrient dense, less ‘processed’ foods: Dairy can meet their needs Fat is back... Everything tastes better with a bit of fat Fighting back against 'dairy alternatives'...We need to be a lot more aggressive and a lot more positive about our products Dairy is a superfood...let's spread the word Buzzwords: Organic, grass fed, local, non-GMO... Innovate or die... it's sink or swim in the liquid milk category Education, education, education... The last time cottage cheese was a big category was in 1975 We’re in the fund-raising business and the yogurt business It’s a David and Goliath situation You need to find people that can provide strategic value above and beyond a check I’m going after the 53% of the market that is not buying Greek If you don't prove yourself, fast, you will be quickly bumped off the shelf Peak Greek? I don't think so... It's a race to the bottom...it’s really scary to see what’s happening