What's Happening?
Weijohn Farms, Inc., through its subsidiary Sorbatto LLC, is making waves in the frozen dessert market with its innovative non-dairy product, Blue Cream. This dessert, which uses blueberries as its base
ingredient, offers a smoother texture and prevents crystallization, setting it apart from other non-dairy options. Initially a family recipe sold at Seattle markets, the product gained traction and entered retail distribution in 2018, starting with Whole Foods Market. The company has since expanded to other Pacific Northwest grocers. Sorbatto's focus on clean ingredients and local sourcing has resonated with consumers, leading to increased demand. The company is now planning to enhance its marketing strategy and expand its distribution to the West Coast by 2026, with a national launch anticipated in 2027.
Why It's Important?
The expansion of Sorbatto's Blue Cream highlights a growing consumer trend towards non-dairy and clean-label products. This shift is significant for the U.S. food industry as it reflects changing dietary preferences and increased health consciousness among consumers. By capitalizing on this trend, Weijohn Farms is positioning itself as a leader in the non-dairy dessert market, potentially influencing other companies to innovate and adapt. The company's success could lead to increased competition and innovation in the frozen dessert sector, benefiting consumers with more diverse and healthier options.
What's Next?
Sorbatto plans to launch a new marketing campaign in the fall to increase product awareness and improve sales. The company is also reworking its product labels to better communicate its unique offerings. As part of its growth strategy, Sorbatto aims to expand its retail presence to the West Coast by the end of 2026 and achieve a national rollout by 2027. Additionally, the company is collaborating with Farm Stew, a nonprofit focused on sustainability, which could further enhance its brand image and market reach.
