DAVID BARBER, co-owner, Blue Hill: We were ahead of the curve with the savory yogurt idea and now we want to take it one step further
“We were ahead of the curve with the savory yogurt idea and now we want to take it one step further,” says Blue Hill co-owner David Barber, who introduced Americans to yogurts made with carrots, and is now looking to challenge the nation’s palate again, this time with a new range of veggie- and fruit-packed drinkable yogurts that it hopes will bring Blue Hill to a wider audience.
The 8oz drinkable yogurts, which will utilize some of the veggie purees used in Blue Hill yogurt pots, plus fruits and a different set of cultures, should hit the market in January, says Barber.
“We’ve heard from a lot of buyers that think drinkables might be a real sweet spot for this [savory yogurt] idea, and we think a lot of people will pick it up. Velocity is also really important and I think that’s where drinkables will help is as you want something that people will eat every day.”
Blue Hill’s gourmet savory yogurts - manufactured by a co-packer in New York with milk from 100% grass-fed cows from farms in the Northeast including Blue Hill’s own farm in the Berkshire Hills - come in butternut squash, beet, carrot, tomato, sweet potato, and parsnip variants, and are now available in 800-900 stores across the US.
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