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Water buffalo dairy products meet consumer demands, face supply challenges - podcast

Annabella Buffalo Creamery’s Andres Salazar discusses why his brand uses milk from water buffalos for its cheese and yogurt products.

March 26, 2019

It was not enough for Annabella Buffalo Creamery to offer dairy products that contains higher levels of protein, fat, calcium and phosphorous compared to cow’s milk (Functional Foods in Health and Disease 2012, 2(4):86-106). Nor was it enough that Annabella’s milk products—sourced from water buffalos—had fewer allergy and intolerance concerns than cow’s milk (Ann Allergy Asthma Immunol. 2009 Apr; 102(4): 349. DOI: 10.1016/S1081-1206(10)60342-0).

Annabella went a step further to ensure the water buffalos that provide milk for its organic cheeses and yogurts are grass-fed, never confined and never fed grain and year-round in Colombia. This, along with great taste, was why Annabella was honored with a NEXTY award for “Best New Meat, Dairy or Animal-Based Product” for its low-moisture mozzarella at Natural Products Expo West 2019.

In this podcast, Andres Salazar, managing director, Annabella Buffalo Creamery, discusses his business and product with Sandy Almendarez, editor in chief, INSIDER. They cover:

  • Why Annabella uses milk from water buffalos, and why other brands stick to cow’s milk

  • The formulation challenges Annabella faced with its mozzarella, and why it decided to introduce a low-moisture variety.

  • The partnership Annabella with its farmers, and why is it important to maintain a good relationship with ingredient suppliers.

This podcast was recorded at Natural Products Expo West 2019 in Anaheim, California.

Got feedback? Email Sandy at [email protected], or tweet to @NatProdINSIDER using the hashtag #INSIDERPodcast

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