Springfield Creamery’s Sweet Beginnings and Honey of a Future

Nancys Honey yogurtSpringfield Creamery’s Sweet Beginnings and Honey of a Future

Since 1970, Springfield Creamery, the makers of Nancy’s Cultured Dairy and Soy, has made honey a natural choice in their yogurts. Sheryl Kesey Thompson, Co-owner and Vice President of Marketing, was kind enough to give us the scoop about the company and what to expect next from their ever growing product line.

How did Nancy’s cultured dairy and soy originate?  

Springfield Creamery, the makers of Nancy’s Cultured Dairy and Soy, was founded in 1960, by Chuck and Sue Kesey. Chuck and Sue, along with their children are still sole owners of Springfield Creamery and continue to run daily operations at the Eugene, Oregon facility.

Why do you like to use honey as an ingredient in your products?  

Our original yogurt, made in 1970 was “ Nancy’s Honey Yogurt,” made with whole milk and sweetened with honey. Honey offers a natural sweetener and although it was not being readily used in dairy products at that time, it was a natural choice for Springfield Creamery. We still make Nancy’s Honey Yogurt today using nearly the identical recipe we started with in 1970. We also are very fortunate to be able to source our honey from a local source, GloryBee Foods, a family owned and operated business for over 30 years- and we have purchased our honey from GloryBee for all 30 of those years. Trusted and loyal vendor partners are an essential piece to a successful business and we have been very fortunate.

What is your best selling product?

Nancy’s Nonfat Yogurt is our top seller, but Nancy’s Honey Yogurt has always done very well and is a staple food for many—42 years and counting!

What are some of the benefits of using honey in your products?

Honey offers a light, even sweetener for products, with a touch of honey flavor, which is appealing to many.  Honey also contains vitamins and minerals, which other sweeteners do not. Also the carbohydrates in the honey can be easily converted into glucose by even the most sensitive stomachs, hence it’s easy to digest honey.

What is one of the biggest milestones for Nancy’s cultured dairy and soy?

The milestones are many, but I would say the top achievements to note would be celebrating 52 years in business, remaining family owned and operated, distributing our products throughout the US and Canada, offering a full line of organic dairy as well as a full line of natural dairy and simply making healthy food for people to enjoy each and every day.

What differentiates you from other products on the market?  

That Nancy’s Honey Yogurt, first made in 1970, also had live probiotic cultures- believed to be the first yogurt in the US made with probiotic cultures. Still today, as Probiotic Pioneers, all Nancy’s products offer live probiotics and are made with only natural and organic ingredients- never artificial colorings or flavorings.

Are there plans for new products featuring honey?

Yes, as a matter of fact! In June Nancy’s launches two new items, which will be sweetened with honey—stay tuned for delicious and sweet details!

Do you make a dairy product made with honey? Get them listed here by emailing info@bakingwithhoney.com

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