Similar to how yogurt has trended due to its probiotic- and protein-rich
content, kefir could also see menu growth in the future. Datassential’s
trend prediction tool Menucast estimates kefir will grow another 34%
on menus over the next 4 years. Consider showcasing tangy,
fermented, milk-based kefir in most applications you might feature milk
or yogurt. Think, for instance, familiar formats like cocktails, smoothies,
or salad dressings, or globally-inspired dips like on-trend, Middle
Eastern labneh. Kefir can also be made into a soft cheese and be spread
on bagels, used to top baked potatoes, and more. For a plant-forward
spin, kefir also can be made using dairy-free cashew milk.
