Santa Barbara Bay debuts new Greek yogurt dip flavor at Expo West

Santa Barbara Bay debuts new Greek yogurt dip flavor at Expo West

Santa Barbara Bay is diving into Natural Products Expo West with an all-new flavor of its Greek Yogurt Dips—Spinach Feta.

This flavor will be highlighted at the industry-leading trade show to be held March 9-11 at the Anaheim Convention Center in Anaheim, California.

Rated as one of the top 200 trade shows in the United States by Tradeshow Week, Natural Products Expo West, which features natural, organic and healthy products, is the perfect fit to showcase Santa Barbara Bay Greek Yogurt Dips. Greek yogurt has twice the protein and calcium of traditional yogurt, and Greek Yogurt dips have half the fat of sour cream-based varieties and just as many probiotic cultures to promote digestive and immune health. Spinach Feta Greek Yogurt Dip will be available for tasting at Booth 5390, along with Santa Barbara Bay’s five original Greek Yogurt flavors—Spinach Roasted Red Pepper and Asiago Cheese, Zesty Ranch, Cucumber Dill and French Onion.

“We’re excited to showcase our new flavor at Natural Products Expo West,” said Emily Alfano, Director of Marketing and New Product Development for Future Food Brands. “Creating products from fresh and flavorful ingredients is something we strive to do every day. And based on the popularity of our other Greek Yogurt Dips, we fully expect Spinach Feta to become a big seller for us in the months ahead.”

About Future Food Brands, Ltd.

Future Food Brands, Ltd. is headquartered near Dallas in Carrollton, Texas and manufactures from three production facilities coast to coast. Our products are manufactured in our company owned plant in Buellton, California as well as two other co-packer facilities. Co-packing is done in Lewisville, Texas and most recently, New Haven, Connecticut. Expanding production east will help fill distribution voids to retailers who prefer to buy locally and alleviate cross-country freight.

Quality, innovative products are a signature of both brands. Santa Barbara Bay’s proximity to the Pacific Ocean brings a level of freshness that is unsurpassed by the competition. Many raw ingredients are sourced locally in Santa Barbara County and the North Pacific.

Market trends toward natural and functional foods have kept the company at the cutting edge of product development. With new introductions such as Greek Yogurt Dips and a line of All Natural deli-style dips, Future Food Brands, Ltd. is a category leader. The company’s Cajun Krab Dip remains the #1 selling seafood dip in the country (Nielsen 2011). Products have been featured in National publications such as Women’s Day, Women’s World, Redbook and Cooking Pleasures Magazine.

Future Food Brands, Ltd. recently launched a new line of sustainable in-mold packaging in April 2011. The company has undergone rebranding for both the Salads of the Sea and Santa Barbara Bay lines which is reflected on the new package design and both web sites. Along with branding and packaging changes, the company named a new CEO, Michael Monteferrante in June 2010.

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