Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.
In the last five years, Greek yogurt has gone from 1% to 36% share of the total yogurt market. Some estimate Greek yogurt and related products will account for more than 50% share of market in the near future.
Many attribute the rise to consumers’ preference for the product’s higher-protein content as well as the associated thicker and creamier texture. The gradual reduction of milk solids and acidity in traditional (non-concentrated) yogurts which makes them more like pudding cups could have been the tipping point that made consumers more receptive to a price/value relationship associated with the higher-cost, higher-protein introductions.