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?
So, what’s the solution?
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.
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!
07 July 2021