Green Mountain Creamery wins international award, finishes expansion
BRATTLEBORO -- Commonwealth Dairy’s Green Mountain Creamery brand of Maple Greek yogurt recently won the Most Innovative Greek Yogurt category at the International Dairy Foods’ Milk and Cultured Innovative Product Contest.
Green Mountain Creamery’s Maple won first place for innovation in a hotly contested category that drew entries from all over the country. One of the largest contests dedicated specifically to reviewing and judging new dairy products, the competition reviewed hundreds of new items, as the Greek yogurt category explodes with growth and innovation.
"We are incredibly excited by this news," said Thomas Moffitt, president and CEO of Commonwealth Dairy. "Our Maple Greek yogurt, made with just two simple ingredients -- non-fat strained Greek yogurt and pure maple syrup -- is our best seller and more and more people are noticing."
Last week, Commonwealth Dairy celebrated the completion of its $12-million factory expansion, which started in November 2012. The expansion includes about 23,000 square feet in new facilities and equipment at its Brattleboro plant, which began operations in March of 2011. The company expects to add as many as 34 new jobs to its existing workforce of 110. As of May, it was producing more than 125,000 cases of packaged yogurt per week, including its popular strained Greek yogurt.
"Our production and expansion in Brattleboro has far exceeded our most optimistic projections when we launched this project in 2010" said Moffitt. "In less than two years, we have become a leading producer of authentic strained Greek yogurt, including our own Green Mountain Creamery brand.
Commonwealth Dairy, LLC is a joint venture between Ehrmann USA Holding’s, a US subsidiary of Ehrmann AG, and Commonwealth Yogurt. .
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