When it comes to yogurt, consumers want to feel the difference

Great taste has always been the defining trend for all food & beverage applications – not least the yogurt and fermented milk segment. But texture is becoming increasingly key to delivering a winning sensory experience for the consumer. To discover how, why (and what can you do about it), read on!

Several months ago, FMCG Gurus published its ‘Flavor, color & texture trends report, 2021’. One of the most interesting findings was that 91% of global consumers like food with a creamy consistency.

In the case of yogurt and fermented milk products we’ve seen a dramatic increase in the number of exotic flavors and taste twists (dragonfruit & guava) as manufacturers innovate-to-differentiate. 

We continue to see a growing trend towards thicker, more interesting yogurt textures that add an extra dimension to the sensory experience – and give consumers that rich indulgence they clearly crave.

Yogurt - in essence, a product that is (and is perceived to be) healthy - represents an ideal opportunity to deliver the ‘premiumization’ that every manufacturer wants. 

The challenge for manufacturers? 

1. Achieving a more attractive yogurt texture (easier said than done) right up to the end of shelf life.
2. Doing so without sacrificing the health benefits that make their products attractive in the first place. 
3. And perhaps even more importantly, ensuring that premiumization = profitability. After all, a ‘luxurious’ product is, by definition, more expensive. 

So, what’s the solution?

Achieving the ultimate win-win-win

Here at DSM, we recently launched our revamped Portfolio for Fermented Milk Products – a one-stop shop for manufacturers covering everything from dairy cultures to fortification solutions to lactose-free options.

Our most recent addition to this portfolio is Delvo®Fresh YS-042 culture. 

• First and foremost, this yogurt culture enables manufacturers to create extra mild, creamy and thick stirred yogurt that meet this growing need among consumers to take comfort in a moment of guilt-free escapism. Not only that, with a low post-acidification, the culture maintains a stable pH until the end of shelf life even under challenging conditions.
• Importantly, Delvo®Fresh YS-042 achieves this while removing/reducing the need for texturizers or additional proteins – thus meeting the growing demand in stirred yogurt in particular for shorter, more recognizable ingredient lists. This is supported by a recent global research project conducted for DSM that asked consumers: ‘How do you think the way you read label packaging will change in the next 3-5 years?’. Some 71% of consumers surveyed said that they will check ingredient labels more often; while 66% said that they will switch to products with ingredients more familiar to them. 
  
• Last but definitely not least, Delvo®Fresh YS-042 enables manufacturers to achieve all this far quicker, thanks to its fast and consistent fermentation time and a stable pH during yogurt filling. The result: greater production flexibility - and cost efficiencies.

Feel the difference

Despite the obvious challenges of a global pandemic, the global yogurt market has held-up well, with global growth expected to exceed €100 billion by 2025, at a CAGR of 3.4% from 2020, according to Euromonitor (2020).

There are many trends driving this growth – from snackification and increased eating at home; to demand for reduced-sugar and lactose-free yogurts; to more natural and plant-based options. 

Of course, it all ultimately starts with yogurt taste. But don’t forget texture and the combination between the taste and the texture. Consumers should have a good feeling about it. And so should you!