Yogurt’s diversity is growing. Yes, it’s eaten for breakfast, lunch and consumed as a snack at various times of the day. But interest beyond these eating occasions is building, and many Americans are now consuming it as a dessert, a condiment, a pre-workout snack or as an ingredient in recipes.
Manufacturers recognize the trend and their focus is turning to specific niches (like dessert, digestive health, yogurt for kids/babies and active lifestyles). The goal is to appeal to a wider audience and place even more emphasis on nutrition (i.e. lower sugar, full-fat or fortified with functional ingredients).