Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.
I recently received an email with the subject line: "A well-balanced diet consists of a taco in each hand … on the beach (can’t forget that vitamin D)." The line was memorable and highlighted the fact that modern consumers have some novel ideas about what constitutes a healthy diet.
Consumers are interested in food trends, including plant-based foods. While households may sometimes buy plant-based products, almost all still purchase dairy overall. That's a good thing, because not all proteins are equal.
The dairy industry has long touted that “milk contains nine essential nutrients.” And while the nutritional content of milk, cheese and yogurt hasn’t changed, the claims that the industry can make about dairy will be modified in some important ways by the new Nutrition Facts regulations.
During my career as a nutrition educator, I have admired the California dairy industry’s commitment to community health. By providing valuable nutrition education materials at no charge to children and adults, producers and processors have made a mark that is difficult to match.
Pressure from public health authorities to reduce sodium in the food supply continues to grow. There are many sides to the debate. Though dairy foods in total contribute only 11% of the sodium in the U.S. diet, the dairy industry has recognized the need to address these concerns and has been taking action. Being proactive helps the industry identify solutions that make sense for the food supply, the dairy business and consumers’ health and taste preferences.
The frozen yogurt category is getting its second wind. Today’s product is more acidic, and some consumers prefer a sour or tart taste. But the bigger market is for creamy, indulgent frozen yogurt. Here are tips and ideas for working with flavors.
It’s getting harder to stroll a city block without landing in front of yet another frozen yogurt outlet. These brightly colored, sleekly designed shrines to soft-serve bliss are sprouting like spring grass, adding oomph to what some have described as the latest renaissance for a category that was all but written off not long ago.