Greek yogurt is dominating the cultured dairy category and has pushed conventional yogurt to the forefront. Other food processors use the cultured products as ingredients in snacks and cereals, and consumers use the yogurts in recipes.
Greek yogurt is leading the way in new product innovations and helping to keep yogurt on everyone’s radar. Processors continue to introduce new yogurt flavors in Greek and regular, and many are finding new ways to incorporate yogurt into other foods.
Yogurt production rose 4.2% from 2011 to 2012, according to the U.S. Department of Agriculture (USDA). Since 2000, production is up 142%, and the number of yogurt plants in the United States has grown from 80 to 130 in the last 12 years.