Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second. When we think about how to enhance nutrition in cultured products, most consumers would expect more than these somewhat obvious label claims.
Active health claims that top the list, for the same new product introductions, include “digestive/gut health” and “probiotic.” These two claims make sense for a yogurt category, and most consumers now have been well exposed to the idea of gut health and probiotics. I have also discussed reducing fat and adding protein in past articles, so this time I will cover some other ways to enhance nutrition.