02.23.15
A new report from DSM, Parsippany, NJ, highlights how consumers across countries and cultures are eating yogurt differently, and for varying eating occasions. The report’s findings indicate there are new and interesting opportunities for dairy companies to bring more yogurt varieties to the growing global market. Based on a survey carried out in countries such as China, the U.S., Brazil, Poland, France and Turkey, the results demonstrate different yogurt consumption trends between countries, gender and age groups. DSM said that finding ways to leverage these differences and integrate yogurt into consumers’ lives is key to further growing this vibrant market.
Part of the DSM Global Insight Series, the paper focuses on the consumption patterns of yogurt. It reveals that 53% of the consumers surveyed are eating more yogurt than before. Although this figure is higher in emerging dairy markets like Brazil and China, the absolute amount and frequency of yogurt consumed is lagging behind, compared to more mature markets like France and Turkey.
The occasions consumers eat yogurt vary per country, from a dessert in France (87%), to a snack on the go in Poland (73%) to a beverage in China (47%). In fact, drinking yogurt dominates the Chinese yogurt market, as 49% of people mainly prefer drinking yogurt, whereas just 11% mostly eat spoonable yogurt. The favorite type of yogurt also differs per country: Greek yogurt is increasingly popular in the U.S. (36%), however the Chinese have been eating more probiotic yogurt over the last 3 years (54%). As emerging yogurt markets are embracing dairy desserts in different ways, this may open innovation and consumption opportunities that are not available in mature yogurt markets.
“We see a very dynamic yogurt market all over the world. Yogurt is not limited to one occasion anymore; people eat it for breakfast, as a dessert, snack or a beverage and we see new products introduced on a daily basis,"explained Dominik Grabinski, global marketing manager at DSM Food Specialties.“We help our dairy customers to identify ways in which their products can be consumed at least daily, and we inspire them to translate successful concepts from one country to others."
DSM helps yogurt manufacturers around the world with their innovations, featuring a portfolio of cultures, enzymes, vitamins and preservatives. For the full report, visit DSM's website.
Part of the DSM Global Insight Series, the paper focuses on the consumption patterns of yogurt. It reveals that 53% of the consumers surveyed are eating more yogurt than before. Although this figure is higher in emerging dairy markets like Brazil and China, the absolute amount and frequency of yogurt consumed is lagging behind, compared to more mature markets like France and Turkey.
The occasions consumers eat yogurt vary per country, from a dessert in France (87%), to a snack on the go in Poland (73%) to a beverage in China (47%). In fact, drinking yogurt dominates the Chinese yogurt market, as 49% of people mainly prefer drinking yogurt, whereas just 11% mostly eat spoonable yogurt. The favorite type of yogurt also differs per country: Greek yogurt is increasingly popular in the U.S. (36%), however the Chinese have been eating more probiotic yogurt over the last 3 years (54%). As emerging yogurt markets are embracing dairy desserts in different ways, this may open innovation and consumption opportunities that are not available in mature yogurt markets.
“We see a very dynamic yogurt market all over the world. Yogurt is not limited to one occasion anymore; people eat it for breakfast, as a dessert, snack or a beverage and we see new products introduced on a daily basis,"explained Dominik Grabinski, global marketing manager at DSM Food Specialties.“We help our dairy customers to identify ways in which their products can be consumed at least daily, and we inspire them to translate successful concepts from one country to others."
DSM helps yogurt manufacturers around the world with their innovations, featuring a portfolio of cultures, enzymes, vitamins and preservatives. For the full report, visit DSM's website.
