The dairy aisle is teeming with yogurt options as food companies prospect for the next gold mine in what has become the grocery store’s Wild West.

There’s yogurt made from soy, cashews, coconuts and peas. Others are made from goat’s milk, sheep’s milk or cow’s milk that can either be full-fat, low-fat or ultrafiltered. There’s Greek, Icelandic, French, Australian and German-style yogurt, and varieties range from low in sugar to high in decadence, too.

This abundance comes as U.S. yogurt sales have stalled after years of booming growth that was driven by the rapid rise of Greek yogurt — a thicker, protein-rich alternative to traditional yogurt that now accounts for close to half of all yogurt sales.

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