The yoghurt market has boomed the latest years with Greek yoghurt becoming the standout success story. Its thick and creamy texture combined with benefits like high protein makes it appealing to many consumers. In the US, Greek yoghurt was almost unknown until a decade ago, but now counts for half of the yoghurt consumption.
Even if yoghurt has been trending the latest years, it’s a food category with ancient history. Yoghurt and fermented milk products occurred spontaneously in Central Asia during the Neolithic Age (10,000-2,000 BC), but historians are convinced that yoghurt was also known in the Middle East and India.
Turkey is widely accepted as its land of origin and so it has retained its Turkish name of "yoğurt" in most languages. Yoghurt is associated with a healthy lifestyle adding calcium, vitamins and protein to the diet. It is a fermented dairy product made by adding bacterial cultures to milk, which transforms the milk's sugar into lactic acid.
There is a growing interest in lactose-free and low-fat yoghurt, and due to its health and versatility, yoghurt will continue to grow in popularity. New versions of yoghurt include dessert flavoured lines like sea salted caramel truffles or savory food varieties such as beet and butternut squash.
Norway and Sweden are the standout yoghurt markets in the European region while a number of Asia-Pacific markets are expected to perform well over the next five years, particularly in the growth of yoghurt based drinks and Greek yoghurt.
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