Author: oolie

Cracking the egg on attracting more shoppers to your dairy-free set is here. 

The dairy-free category has attracted vegans and lactose-intolerant shoppers for 25 years… with some big drawbacks. Plants as the replacement for dairy traded off protein, flavor, texture, and the addition of thickeners in the compromise.

Today, protein is the driver for shoppers in search of functional benefits to the foods they eat. Within the non-dairy set, the trend is evident. While almond and coconut-based yogurts saw just a 1.5%* increase in sales during Q1 2025. Next-generation alternatives grew 24%* in the same period, with flexitarians being the difference.

Oolie^™ represents the next generation of dairy-free products as the world’s first egg-based diary-free brand. Launched at the Natural Foods Expo this year and appearing at next month’s IDDBA Show (Booth 1866), protein and taste is the breakthrough opportunity. The brand is already in the H•E•B store set with more retailers on the way.

“Oolie broadens the shopper base for the dairy-free category in significant ways,” explains Faith Ferguson, Vice-President of Sales for HBF Foods, who innovated the Oolie brand. “The first thing you notice when you taste our dips and yogurts is richer flavor and a better mouth feel. When you tell them that our yogurt has 11 grams of protein and there are two grams of protein in a tablespoon of our dips, their next question is where can I buy Oolie?

62% of Non-Dairy shoppers are Flexitarians*

Circana, Shopper Survey, 2024 

A recent survey by Circana found that 62%** of today’s shoppers to the non-dairy set are flexitarians. These shoppers are in search of functional, high-protein, clean label foods that taste great… and they are willing to pay for it.

A recent shopper survey found that 73%*** of them say that they are willing to pay more for foods that are high in protein. 

The growth in GLP-1 patients represent a new shopper class intent on higher protein. Technomic estimates that 8.5% of today’s shoppers are GLP-1 patients and expected new pill-forms of the pharmaceutical will greatly expand this shopper base.

Oolie’s Free-Range eggs are another reason shoppers connect with the brand. Free-Range eggs have higher nutritional benefits than traditional eggs because of their diet. HBF Foods partners with a network of family farmers for its eggs. HBF Foods’ primary business is its position as the leading provider of hard-boiled eggs and deviled egg kits to retailers. Eggs that are imperfect in the peeling process are the perfect ingredient as an upcycled base for Oolie. 

“Ultimately, the appeal of Oolie is its superior taste from a protein that shoppers know and trust, eggs. Additionally, we offer unique global flavor fusions in our dips such as yellow curry dip, Mediterranean tomato dip, and spicy pepper dip. Our yogurts include delicious favorites including vanilla, key lime, and berry blend flavors.” 

“The Oolie brand is the innovator within the egg category,” Faith explains. Eggs are known, trusted, and valued by shoppers as a top source of protein so there is no weird science or funky ingredients on the label for shoppers to understand. The time is right for a game-changer in the dairy-free set, and we are here to help retailers maximize the opportunity. Changing shopper behaviors for high protein, great tasting products is the engine that can drive our shared success.”

Contact Faith Ferguson (faith.ferguson@ooliefoods.com) to request your free samples of Oolie products. Or, go visit the Oolie Booth during IDDBA Show (Booth 1866) in New Orleans to start a discussion. 

*SPINS Natural Channel Data Q1 2025
**Circana Shopper Survey, 2024
***Atlas Consumer Survey, 2023

Shopper behavior shifts are giving your non-dairy set opportunities to broaden its appeal to those beyond the lactose intolerant and vegan consumers. Heightened awareness of the importance of foods rich in protein and with better taste is winning over more flexitarians.

62% of Non-Dairy shoppers are Flexitarians*

Circana, Consumer Survey, 2024 

A recent survey by Circana found that 62%* of today’s shoppers to the non-dairy set are flexitarians. These shoppers are in search of functional, clean label foods that taste great, and they are willing to pay for it.

Oolie^TM is a pioneer in protein-rich dairy-free products as the world’s first egg-based dairy-free brand. Launched at this year’s Natural Foods Expo, Oolie will be at next month’s IDDBA Show (Booth 1866) where you can taste the brand’s incredible line of dips and yogurts.

“Our dips are in the refrigerated deli set at H•E•B and we’re finalizing plans with other retailers now,” says Faith Ferguson, Vice-President of Sales at HBF Foods, the maker of Oolie. “Oolie’s egg-base is the solution for the inherent weakness of most non-dairy brands—a lack of protein, inferior taste and texture, and the use of added thickeners.”

Protein is a major differentiator for today’s shoppers, with 73%* of shoppers saying that they are willing to pay more for foods high in protein. “The first thing you notice about our Oolie products is the rich flavor and superior mouth feel when compared to non-dairy competitors,” Faith explains. But, when shoppers find out that Oolie is powered by Free-Range eggs, the near perfect protein source, they immediately want to know where they can buy it.”

Oolie’s eggs offer other reasons shoppers connect with the brand. Free-Range eggs have higher nutritional benefits than traditional eggs because of their diet. HBF Foods partners with a large network of family farmers for its eggs. HBF Foods’ primary business is as the leading provider of hard-boiled Free-Range and Organic eggs and deviled egg kits to retailers. Eggs that are imperfect in the peeling process are the perfect ingredient as an upcycled base for Oolie. 

The growth in GLP-1 patients represent a new shopper intent on higher protein. Technomic estimates that 8% of today’s shoppers are GLP-1 patients and expected new pill-forms of the pharmaceutical will greatly expand this shopper base.

“Ultimately, the appeal of Oolie is its superior taste from a protein that shoppers know and trust, eggs. Additionally, we offer unique global flavor fusions in our dips such as yellow curry dip, Mediterranean tomato dip, and spicy pepper dip. Our yogurts include delicious favorites including vanilla, key lime, banana cream, and berry blend.” 

“The Oolie brand is the innovator within the egg category,” Faith explains. “Look for even more new products to be launched by the brand in coming months. Shopper behaviors for high protein, great tasting products is the engine that is driving our success.”

Contact Faith Ferguson (faith@ooliefoods.com) to request your free samples of Oolie products, or go by the HBF Foods Booth during IDDBA Show (Booth 1866) in New Orleans. 

*Atlas Consumer Survey, 2023

Oolie offers five flavors of dips and five flavors of yogurt that are egg-based.

Move over plant-based, there’s a creamier, more nutritious non-dairy brand poised to hit retailer shelves called Oolie^®. It launches at the Natural Foods Expo in Anaheim, CA at Booth #8708 in the Hot Products section of the show.

Oolie launches with five extraordinary flavor combinations of refrigerated dips and three scrumptious flavors of yogurt, that offer a creamier, richer flavor from simple clean label ingredients with higher protein and less sugar than plant-based alternatives. The secret? The mighty egg (don’t worry—you won’t taste it!). 

“There’s no eggy taste, even though each serving includes one whole egg. It’s a testament to our innovative approach to product development.“

Faith Ferguson
Vice-President of Sales
Oolie Foods

“The non-dairy is a category that has continued its boom as lactose intolerant consumers seek better flavor for their dairy-free diets,” explains Faith Ferguson, Vice-President of Sales for Oolie Foods, the makers of Oolie. “There’s no eggy taste, even though each serving includes one whole egg. It’s a testament to our innovative approach to product development.”

Today’s shoppers want fewer ingredients that give them more. According to the National Institute of Health’s National Medicine Library, up to 44% of Americans (152 million consumers) are lactose intolerant. Many more are afflicted by other gastrointestinal problems such as Crohn’s Disease. The result is a 16% compounded annual growth rate projected by Market Insight Report through 2030. Non-dairy products also command a 50% price premium at retail* compared to dairy products.

The unique flavors of Oolie Dips include: Yellow Curry, Garlic Herb, Mediterranean Tomato, Spicy Pepper and Red Beet Bliss. Yogurt flavors include Vanilla, Key Lime, Berry Blend, and Banana Cream.

“Our eggs have higher levels of nutrients like omega-3 fatty acids and fat-soluble vitamins A, D, E, and K due to their diet,” says Ferguson. “Oolie represents the natural evolution of bringing better nutrition to food products everyone has been waiting for.”

Early adopters of Oolie’s commitment to healthier flavor include top retailers who will be adding Oolie products to their shelves this spring. “We expect retailers who embrace premium, healthier food products to offer Oolie to their customers this year.”

For more information on Oolie’s line of refrigerated dips and yogurts, contact Faith Ferguson or go to Ooliefoods.com. 

To taste Oolie and meet Faith during the Natural Products Expo, be sure to go by Booth #8708.      

 *Circana, Sept. 2024