What is the consumers’ favourite yoghurt?
Depending on the region around the globe, tastes vary: stirred yoghurt in France, Greek-style yoghurt in the Mediterranean (Greece and Turkey), kefir in the Caucasus… What is remarkable, is that these local trends are gradually seducing the rest of the world, reaching far beyond their place of origin. It’s up to you, the manufacturers, to anticipate these trends by offering a variety of products that will appear on consumers’ tables from breakfast thru dinner!
How can you do this? By providing yoghurts that are both tasty and healthy, whose composition is easily viewed on the label, and which meet the Clean Label requirements. The naturalness of the product is an important criterion: it must be visible and entirely transparent on the label. (This criterion also helps meet the “homemade” standard for yoghurt makers).
As such, it is essential that we offer our customers finished products that are both creamy and delicious, and transparent from a health perspective!
How do consumers view additives?
Consumers are increasingly checking the ingredients in the yoghurts they eat. They inspect labels more carefully than in the past and have a negative perception of food E additives: preservatives, acidifiers, colourants and texturising agents.
As a result, promoting the production of industrial yoghurts free of these additives is a sure bet for manufacturers. In order to do this, alternatives must be found. There are natural texture agents that can replace the E400 to E499 additives (emulsifiers, gelling agents, thickeners) and that provide smoothness to plain yoghurts and fruit yoghurts.
Consumers are willing to pay more for a product with a lighter composition and free of chemical additives, than for a product that is not.