A yogurt maker is trying to compete with a traditional dairy product with a lower price tag and a healthier, more nutritional product.
But it’s an uphill battle, said Scott Fancher, co-founder and CEO of a dairy-free yogurt maker called The Dairy Queen.
Fancher’s company, based in Denver, has been selling yogurt at Walmart stores for more than three years.
He said the new line of products, made by The Dairy King, has gotten more popular in recent months, with more than 20,000 orders a week.
Frozen yogurt is still the cheapest option at grocery stores, but many customers have switched to frozen yogurt because of its health benefits.
It’s also a healthier option for vegans and people who like to have some extra dairy on hand.
It has less sugar and fat, Fanccher said.
“It’s a healthier alternative,” he said.
“We’re not looking to replace the whole thing.
We want to create a healthier product that people can actually use.”
Fanccher, a vegan, said he had mixed feelings about the new product.
“When I first heard about it, I was excited,” he recalled.
“It’s definitely a step forward.”
But he also said he’s concerned about the health claims.FANCCHER said the company has tried to make its products as healthful as possible.
“There’s a lot of ingredients, and some of them may not be safe,” he explained.
“There’s also some added sugar.
But at the end of the day, we want to make the product as healthy as possible.”FANCHER, who lives in Denver but makes his yogurt in Salt Lake City, said his company’s yogurt tastes good.
But the new yogurt line is not exactly like the brand that his mom makes.
He was skeptical of the new lines, but he’s glad he’s finally heard about them.
“We have the same ingredients, so it’s a fair comparison,” he joked.
“At the end, I don’t think I’ll miss the flavor of it.”
The Dairy Queen’s yogurt has been a hit.
In the first two weeks of this year, it sold more than 100,000 cases.
Fanchers co-founders, David and Susan Fancheers, said the yogurt has already been enjoyed by a large number of customers, including people with dairy allergies and people with digestive issues.
The family started making yogurt in 1997 and expanded into other areas of the country when the family moved to Salt Lake County.
They said they’ve never made a yogurt that people were willing to spend more money for.
“The way we make it is not cheap,” said Susan Faches.
“But it’s not expensive to make.
We’re still trying to make it a better product.”