In today’s refrigerated grocery store aisles, customers can find a plethora of cultured dairy options — including yogurt/skyr, sour cream, cottage cheese, cream cheese and kefir. From whole-milk Icelandic skyr to low-sugar yogurt to cottage cheese with savory mix-ins, the category certainly isn’t struggling from a lack of innovation. However, according to global market research firm Mintel, it might be too much of a good thing.
“Brands have attempted to compensate for poor performance with increased innovation, ultimately crowding the marketplace and leading to cannibalization as consumers try product after product without increasing total purchases,” notes Mintel in its “Yogurt and Yogurt Drinks US – November 2019” report.