November 2011   |   Volume 3, Issue #1

Lilly Sour Cream Rises to the Top

In our ultra health-conscious era, sour cream seems to have gone the way of sauerkraut: a relic of kitchens gone by that has been passed over for the craze of the moment: Greek yogurt, perhaps, or maybe coconut (as if those were actually new products!).

But earlier this year, the cream began to rise to the top again through the introduction of Lilly Sour Cream from Hermosa Farms of Downey, CA. This product has one ingredient (one — that's two hands and two feet minus 19 fingers and toes): cultured milk. There are no thickeners, gums, stabilizers or preservatives. Just milk, which comes from regional dairy farms on the west coast, and is usually in the product within a day of milking.

Hermosa Farms is a Southern California institution. It has been in the dairy business for 84 years, and is one of the last dairies in the region to own its own cows and process, package and distribute its own products. Ironically, though, the breakthrough with Lilly came about in part by studying what was happening in Europe.

"We were aware of consumer trends toward truly natural, minimal-ingredient products, especially overseas," said National Sales Manager Craig Moss. "We had ideas about how to make sour cream in this way, especially with reduced fat content. The result is our new proprietary process."

That patented process enables Hermosa Farms to produce a thick, richly textured, flavorful, calcium- and protein-rich sour cream without having to add other ingredients, as many other dairies do.

"We produce our signature sour cream consistency using an artisan process for thickening dairy that existed centuries before mass production demanded faster, artificial means," said Moss. "We just figured out how to make those methods work on a larger scale without the artificial short cuts."

It contains only 18g of calories per serving, which is 55% below other natural "light" sour creams and 70% less than regular sour creams. It also has about twice the protein and three times the calcium of similar products, but less saturated fat, cholesterol and sodium.

Consequently, the company is now seeing a resurgence in sour cream sales.

"Sour cream is often thought of as a condiment for baked potatoes, to top off Mexican food, or as a base for dips and salad dressings," noted Moss. "But since Lilly is so pure, nutritious and 'guilt-free,' customers are bringing it back to every meal."

Lilly Sour Cream is available at Sprouts in Fat Free, Light and Regular versions. Buy one today... and if she is still around, pick up a pint for your grandmother, too.