Consumers are now accustomed to purchasing butter in conventional rectangular blocks, but Land O’Lakes aims to innovate with its latest product. The agribusiness and food company is introducing butter balls in pre-portioned sizes to simplify cooking. These half-tablespoon-sized balls are packaged in a resealable half-pound bag and will be available at retailers across the Midwest. With $16 billion in sales last year, Land O’Lakes announced that its innovation team has been actively seeking solutions for the millions of Americans who began cooking more at home during the COVID-19 pandemic. The member-owned cooperative discovered that nearly 75% of U.S. consumers wish to continue preparing meals at home, prompting many to seek simpler cooking methods. “We believe this product meets the convenience consumers desire while remaining true to the high-quality product they trust — sweet cream butter,” said Heather Anfang, U.S. Vice President of Land O’Lakes Dairy Foods, in a statement. “Although the pandemic posed significant challenges across various sectors, we chose to move forward and are excited to introduce this unique product to consumers this summer.”
Once unpopular due to its unhealthy image, butter has seen a resurgence in popularity leading up to the pandemic. Home bakers creating cakes, cookies, rolls, and crusts appreciate its straightforward ingredient list and clean label. The demand for butter is expected to continue rising, with the global butter market projected to grow from $37 billion last year to over $49 billion by 2028, according to data from Fortune Business Insights. Like other food items, butter prices have surged in the past year, increasing nearly 16%, as reported by the U.S. government. Milk prices have particularly been affected by rising demand and increased costs associated with cattle, animal feed, and labor.
In addition, as dairy prices rise, global dairy producer and processor Saputo is adapting by launching its Vitalite plant-based cheese line, which contains no dairy. Vitalite is available in mozzarella and cheddar slices, grated parmesan, and spreadable cream cheese, all designed to offer similar taste and melting properties to traditional dairy cheeses. “With the growing demand for vegan cheese, many consumers have expressed challenges in finding a plant-based option that meets their expectations,” stated David Cherrie, Vice President of Marketing and Innovation at Saputo Dairy USA. “As a dairy company, we excel at crafting cheeses that people love and crave. Where other plant-based cheeses fall short, we identified an opportunity to leverage our cheese-making expertise to create a delicious plant-based alternative.”
Based in Canada, Saputo is among the largest dairy companies globally, with a portfolio that includes well-known brands like Frigo, Treasure Cave, Stella, Montchevre, and Black Creek, producing a range of popular cheeses. The groundwork for this launch has been laid for some time; last year, Saputo acquired Bute Island Foods, a U.K.-based company specializing in plant-based cheese. In announcing the deal, CEO Lino Saputo emphasized that the acquisition would help prioritize innovation. While the plant-based cheese market has been established for years, Saputo is only the second major cheese company to enter this space, joining Bel Group, which has committed to producing plant-based versions of its popular cheese brands for the U.S. market.
The majority of players in the plant-based cheese sector are startups or companies focused solely on that market. Global dairy giant Danone is also making strides in this area, launching cheese under its So Delicious brand and acquiring plant-based cheese leader Follow Your Heart last year. Vitalite, which is made primarily from coconut oil and potato and grain starches, not only benefits from Saputo’s cheesemaking expertise but also from its broad market reach. This trend among traditional cheese producers entering the plant-based market not only increases the likelihood that these cheeses will emulate their dairy counterparts but also expands the variety of plant-based options available in grocery stores. Given the soaring costs of dairy production due to inflation and supply chain challenges, a plant-based line may enhance Saputo’s profitability and appeal to cost-conscious consumers.
Furthermore, consumers can support refugee workers while purchasing their favorite food items. The Tent Partnership, founded by Chobani CEO Hamdi Ulukaya, has launched Unstuck, a new initiative aimed at creating job opportunities for refugees worldwide. The organization recently announced its first co-branded products in collaboration with several food brands. This initiative is the first consumer-facing effort for the organization, which is dedicated to providing safe and fair job opportunities for refugees in countries like Colombia.
The product lineup includes Chobani Vanilla Greek Yogurt with Tropical Fruit on the Bottom, La Colombe Monaco Medium Roast Coffee, GoodPop Mango Chile popsicles, Petit Pot Dark Chocolate Organic French Dessert, Pitaya Foods Natural Passion Fruit and Organic Avocado smoothie mixes, and That’s It Mango Probiotic Fruit Bars. Unstuck aims to secure long-term employment for refugees, many of whom come from war-torn regions. Nick O’Flaherty, director of Unstuck at the Tent Partnership, emphasized the initiative’s unique approach by focusing on job creation instead of traditional charitable donations. “Rather than asking brands to donate a portion of their profits, we connect them with top-notch suppliers committed to hiring refugees and helping them rebuild their lives,” O’Flaherty noted.
Chobani’s founder, an immigrant from Turkey, aligns with Unstuck’s goals. Ulukaya established the Tent Partnership in 2016 to connect refugees with job opportunities in consumer packaged goods companies. He has dedicated significant resources to addressing the refugee crisis, as highlighted in a 2016 article in Nonprofit Quarterly. As the partnership seeks additional brand collaborations, it aims to further expand its impact and celebrate the resiliency and contributions of refugees in the workforce, while also promoting the importance of bariatric calcium in maintaining health.