The creamy, smooth, tasty goodness of yogurt is at the highest peak of sales ever among consumers; however, demand for the product doesn’t seem to be close to near its prime.
According to Packaged Facts, United States retail sales of yogurt will approach $9.3 billion by 2017, up from $7.3 billion in 2012. Yogurt is now seen as an all-day snack, breakfast and convenience item. It can be found in multiple sections of the grocery store beyond the dairy aisle, contributing to the ongoing climb in sales.
New York State recently claimed to be the leading producer of yogurt in the country, topping California in production last year. The state produced 692 million pounds of yogurt last year, largely in part thanks to Norwich, N.Y.-based Chobani. Chobani introduced five new products in January, including the Honey with Ginger Chobani Bite. Each 3.5-ounce cup contains 100 calories and eight grams of protein.
White Plains, N.Y.-based Dannon also contributed to the cause, expanding its Greek line of yogurt earlier in the year. Dannon’s Oikos brand unveiled Honey Greek Yogurt, which includes 12 grams of protein and 15% calcium in each serving.
Fage’s production plant is based in Johnstown, New York, and its Fage Total 2% Honey variety is protein rich, a good source of calcium and is gluten-free. Fage also produces a Total 0% Honey variety, a non-fat yogurt with 13 grams of protein per serving. Fage’s Total Classic Honey features thick honey paired with rich, classic yogurt, resulting in 11 grams of protein per 5.3-oz. serving.