Yoghurts turn spicy as dairy category gets a shake-up

The yoghurt category has been heading in a more savoury direction, with consumers demanding salty and spicy options.

Zenith Global released a new savoury yoghurt report which found the US and Asia were key centres for growth, drawing inspiration from international cuisines to help consumers wanting healthier lifestyles.

"Dairy companies have also broadened the appeal of savoury yoghurts by promoting them for multiple uses," Zenith Market Intelligence director Esther Renfrew said.

"Savoury options in supermarket chiller cabinets offer great versatility as snacks, dips, salad dressing and cooking ingredients.

“They offer a point of difference to excite the taste buds without excessive calories."

Markets across wider Asia and the Middle East are redefining the way dairy is consumed.

And to meet demand for more protein-rich foods, Fonterra is looking at changing up its product mix.
 
Products like cheese are only now beginning to feature prominently in some of the world’s dairy growth markets, according to Fonterra's CEO of global consumer and foodservice Jacqueline Chow.

“A lot of product innovation is going on behind the scenes to make sure these products hit the mark,” she said.

“Our customers in Korea, for example, are very conscious of the amount of salt in their diets, with many consumers viewing dairy as a nutritious, low-salt protein option.

“To cater to this specific demand, we've formulated a low-salt cheese down at our Stirling site in the South Island that has become popular with young children as an introduction to dairy.”

In Hong Kong, Fonterra’s customers wanted to see healthier snack options in supermarkets for their children, so it has launched ‘Anchor Candy Cheese’.

“At the end of the day, it comes back to our farmers and what we can do to ensure we are making the most out of every drop of milk,” Chow said.