The French consumer eats four to five times the amount of yogurt as an American. Think of the sales volume impact if we can duplicate that level of consumption here at home.
Greek yogurt was not newly created. It was borrowed from the Mediterranean region. Might there be something else looming on the horizon for the taking if we just look beyond our shores?
U.S. consumers are not the only ones to realize that fermented milks are nutritious, wholesome and good-tasting foods. It has been estimated that there are approximately 400 generic names for traditional and industrialized fermented milk products around the world. Such products differ by source of the milk, the type of culture used in the fermentation and their associated principal metabolic products, and the manufacturing and post-manufacturing procedures used.