Future Trends in Yogurt

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Yogurt’s evolution in America mirrors the country’s food culture. From the sugar-filled yogurt of the 80’s to the fruit-on-the-bottom cups of the 90’s to protein-heavy Greek yogurt of the 2000’s to artisanal styles (Icelandic, French, Australian) of the early 2010’s to the non-dairy varieties of the late 2010’s and to the current trend of low-carb, high-fat, keto-friendly yogurt. Americans used to scoff at tart-tasting yogurt — now it’s embraced and sugar-filled yogurt is shunned.

“With yogurt occupying more and more shelf space in grocery stores — and tracking so closely with American diet habits — companies are constantly trying to figure out what’s going to be big in yogurt,” reads the article. Experts are betting on yogurt made with cold-brew concentrate and protein-rich, dairy-free yogurt made with with synthetic proteins. 


Continues the article: “(Frank Palantoni, former vice president of marketing for Dannon) compares what has happened with American consumers and yogurt to what happened with wine. ‘Americans have a very limited receptivity of their palate to new flavors,’ he says. But once given options, with different tastes and textures, ‘you will eventually develop your palate and it will get more sophisticated.’ The variety in yogurt has made many people more adventurous eaters. As packed as the yogurt aisle seems, expect even more wide-ranging offerings in coming years. And that, he adds, is a good thing. 

Read more (Vox)