Using ELNs to Keep Pace with the Increasing Popularity and Growth in the Yogurt Market
I don’t know about other people but growing up, I thought yogurt was a weird, healthy version of ice cream. I eventually realized that’s not even remotely what yogurt is, but the association stuck with me for a long time, even after I’d incorporated it into my regular diet during high school. But isn’t it amazing how times have changed? Now, yogurt isn’t something that only people trying to lose weight or following a physical fitness program eat. It’s become one of the most dynamic food categories in recent years, evidenced by the marked growth in the yogurt market—in no small part thanks to the trendiness of Greek yogurt.
Just imagine: in 2007, Greek yogurt made up only a tiny fraction of the yogurt market. Today, Greek yogurt makes up more than 50% of sales.1 Part of this has to do with the fact that yogurt has moved beyond a breakfast food. Many people incorporate it into their diets as an ingredient substitution. For example, I like to use Greek yogurt in place of mayonnaise or sour cream in dips and salads. It’s healthier and adds an interesting dimension to the overall flavor. I bet I’m not the only person who does this.
The Next Phase of Yogurt Innovation
With Greek yogurt having become such a staple, what does that mean for the market? We might assume that potential growth in the category would slow down, but that doesn’t appear to be the case. Yogurt-based drinks such as smoothies and lassis are seeing a 12% growth in sales.2 Companies are releasing yogurt products that come pre-mixed with additional toppings or feature a separate container that you can mix in yourself.3 The latter is certainly a timesaver for today’s busy consumers who may not have the time or inclination to add nuts and honey to their daily serving of plain yogurt.
Beyond that, however, what else might we see in the yogurt market?
- Whole milk yogurt: This is the fastest growing sector of the yogurt market due to demand from health-conscious consumers. Milkfat tastes good and when combined with the proteins found naturally in milk, whole milk yogurt is both nutritious and satiating.
- Shelf-stable yogurt-based snacks: Many people live on-the-go and as such, prize convenience. They want the health benefits that yogurt can provide, but may not always have access to the refrigerated temperatures required to keep regular yogurt safe and fresh.
- Savory flavors: Thought exotic flavors were reserved only for beverages? Think again. We’re starting to see the blending of heat and sweet in yogurt flavors like chipotle pineapple and sriracha mango.4
- Artisan yogurts: If we can have artisanal cheeses and craft beers, why not artisan yogurts? For example, grass-fed cows can produce milk that has a higher concentration of better-for-you fatty acids. What if firms use that milk as the foundation of a new yogurt line?
Support Research of Products to Address Growth in the Yogurt Market
No matter what opportunities companies pursue in the yogurt market, they’ll need the right set of tools to support their efforts to develop innovative products to satisfy today’s health-conscious consumers. One such solution that could provide the necessary edge to stay competitive in this growing area is the electronic laboratory notebook (ELN). Whether it’s research into flavors that appeal to a Millennial palate or ways to incorporate shelf-stable yogurt into high portable snacks, ELNs can manage and organize the data. For companies that span across the globe, ELNs also function in the cloud. As a result, users can share information and data, no matter the time and location.
I admit, after growing to love Greek yogurt and yogurt-based smoothies over the past few years, I’m excited to see what’s next in this dynamic sector. The idea of sriracha mango yogurt made me frown at first, but my curiosity is piqued because, separately, those are two of my favorite flavors. If this is only the beginning of the trend, who knows where we’ll go next? And surely, ELNs will help us get there.
The BIOVIA Notebook is a flexible electronic lab notebook that helps food companies boost overall efficiency and productivity through its many features. Powerful tagging and searching capabilities provide researchers the tools they need to reference data and information in order to glean important insights and conclusions. Collaborative tools not only allow users to share data but also to send alerts regarding workflows and experiment status. And most of important of all, digital signatures and security access controls protect intellectual property, so that firms can rest assured that their latest product will not be undercut by the competition. If your organization is interested in adopting ELNs to aid its efforts to capitalize on a growing market, then please contact us to learn more about the BIOVIA Notebook.
- “The Yogurt Market and Yogurt Innovation, 2nd Edition,” May 20, 2015, http://www.prnewswire.com/news-releases/the-yogurt-market-and-yogurt-innovation-2nd-edition-300086646.html ↩
- “Competition spurring yogurt innovation,” January 19, 2016, http://www.foodbusinessnews.net/articles/news_home/New-Product-Launches/2016/01/Competition_spurring_yogurt_in.aspx?ID=%7BBDB6C5D1-70B7-401C-A388-DAFE8443A966%7D&cck=1″ ↩
- “What’s new with the Greek yogurt trend?” September 30, 2015, http://www.foxnews.com/leisure/2015/09/30/what-new-with-greek-yogurt-trend/ ↩
- “After Chobani launch, Savory yogurt may be next category shift: Mintel analyst,” January 8, 2016, http://www.dairyreporter.com/Trends/Greek-Yogurt-Revolution/After-Chobani-launch-savory-yogurt-may-be-next-category-shift ↩