Consumers generally consider yogurt as naturally healthy. Sensory qualities such as taste, texture and appearance, are important qualifiers for consumer acceptance of yogurt products, with a thick and creamy texture typically being associated with indulgence.
Differentiation based on taste and texture, however, may pose some challenges to the yogurt manufacturer, as there are many challenges that may arise during the production process. For yogurt brands, finding other eating occasion opportunities for yogurt may be hindered by storage conditions or how much spoilage risk is associated with the final yogurt product.
During this upcoming webinar learn about the latest yogurt market and consumer trends from Caroline Roux, global food & beverage analyst at Mintel, what challenges might occur during the production process from Ramesh Chandan, president of Global Technologies, Inc. and the latest yogurt culture solutions from Morten Boesen, global product line manager dairy cultures, DuPont Nutrition & Biosciences.