Looking at Yogurt Trends: Emerging Flavors and Styles

by Sarah Cornelisse, Sr. Extension Associate, Dept. of Agricultural Economics, Penn State University

 Yogurt continues to enjoy strong consumer interest and demand.  Retail sales are expected to continue to grow, though at a slower pace than years past; with sales from 2013 to 2014 showing an increase of 3.3% compared to an 11.3% increase from 2010 to 2011.  Spoonable yogurt continues to dominate yogurt sales, at 93% market share, with consumers saying they are turned off from drinkable yogurts by the thick texture.  However, yogurt drinks are still expected to see an 8% sales growth in 2015 (Mintel). 

Flavors


While sweet fruit flavored yogurts will likely to remain dominant, savory, herbal, and floral flavors are emerging in the marketplace.  Blue Hill produces a line of savory flavored yogurt that includes carrot, parsnip, and butternut squash.  Other new flavors on the market include green tea, rose petal, cucumber mint, and savory shallots.

Photo: bluehillyogurt.com

Styles

Photo: http://siggisdairy.com/products/

For the past few years, Greek style yogurt has been in a growth stage.  Having now reached near maturity, new styles are entering the marketplace, enticing customers to try something new and different, yet the same.  French, Bulgarian, Australian, and Icelandic are some of these "new" styles.  As reported by research firm Mintel, one Icelandic yogurt brand experienced a 110% growth in sales from May 2014 to May 2015.

This is an exciting time in the yogurt industry, both for consumers and producers.  Farmstead and small processors have a great opportunity to carve out a niche and generate a consumer following by exploring these emerging trends.