Market Trends of North America Sour Cream Industry
Growing Demand for Lactose-Free Sour Cream
The prevalence of lactose intolerance, majorly in North American countries, has created a burgeoning demand for lactose-free sour cream. The demand for lactose-free organic sour cream is primarily driven by the increasing consumption of baked products and savory products that provide lightening properties. The increased launch of lactose-free dairy products and their acceptance among consumers represent substantial opportunities for dairy alternative manufacturers. For instance, Klondike Cheese Co. launched Adelphos® Reduced Fat Sour Cream. The product has 40% less fat than the traditional sour cream. The product has only 25 calories per serving, while other leading brands of sour cream products contain an average of 64 calories per serving. Also, the growing cholesterol problem among consumers has paved the demand for fat-free, low-fat, and other sour cream products. Thus such products are expected to boost the market for sour cream during the forecast period.
United States is the Largest Market
The United States is the largest consumer of sour cream, followed by Canada and Mexico. Consumers in the country are aggressively demanding various flavors, such as spicy, roasted, and exotic combinations in sour cream. Brands, such as Heluva Good (the United States specializing in cheeses, chip dips, sour cream, and condiments), launched sour cream beer-battered onion ring dip, which is made with fried sweet yellow onions, lager, and sour cream. Sour cream is mostly consumed with snacks such as dip, toppings or mixed with other ingredients to use as a spread. Savory and spice are the most preferred flavors by consumers as it perfectly combines with salty snacks.
