The first higher-protein yogurt appeared on U.S. shelves in 2001. Twenty years later, higher-protein products dominate the yogurt aisle.
The dairy industry has become quite adept at delivering higher-protein yogurts with great taste and texture. Newer dairy protein ingredients help manufacturers optimize throughput and minimize acid whey as a byproduct. The dairy alternative category is growing, too, but faces stiff challenges in competing with dairy yogurt’s nutrition and sensory qualities.