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.

Leading the Way

Sometimes being an entrepreneur means having to tackle the challenges that come with being the first to do something a particular way.  As in the story shared below, this meant taking the time and effort to work with state regulators to demonstrate that a particular processing method, while not in large-scale use, is safe and effective.  Not only did this farmer's efforts help him achieve his goals, but it allowed others to follow his path.

GA dairy farmer helps pave the way for other small-scale operators

Healthier Dairy Products?

Probiotics and prebiotics are some of the newest additions to healthier foods. What are they exactly? Probiotics are beneficial bacteria that can be found in various foods. When you eat probiotics, you will add these healthy bacteria to your intestinal tract. Prebiotics are non-digestible foods that make their way through your digestive system and help good bacteria grow and flourish.

In dairy products, prebiotics/probiotics are most commonly found in yogurt. According to Mintel International Group Ltd (a global consumer, product, and market research firm), the number of people who bought prebiotics/probiotics grew by 8% from 2006 to 2008. The number of probiotic yogurts launched in the USA rose from 14 in 2006 to 31 in 2007.

Where else are prebiotics/probiotics being used? According to Mintel, 5 new probiotic cheeses were introduced in 2007 as compared to 0 in 2006. Companies like Kraft, DCI Cheese Co., and CHR Hansen (a company that develops natural ingredient solutions such as cultures, enzymes, colors and functional blends for ag products) have developed probiotic cheese products. "The market is not moving away from probiotic yogurt, but the good message from probiotics are spreading out and cheese is an excellent carrier for probiotics," says Nanna Borne, marketing manager for CHR Hansen. "Consumers who are used to probiotic yogurts will find it natural that other dairy products also come in probiotic versions."

How do you feel about adding prebiotics/probiotics to your products? Do you think your customers are looking for prebiotics/probiotics in your products? Do you feel that if you added prebiotics/probiotics you would increase sales?

Charged-up Cheese article