Yogurt Market Research Articles

Incorporation of Cyanobacteria and Microalgae in Yogurt: Formulation Challenges and Nutritional, Rheological, Sensory, and Functional Implications

This review presents an approach to the incorporation of cyanobacteria and microalgae in yogurts and explores their impact on the nutritional, rheological, sensory, and antioxidant qualities of these products. First, the yogurt market context and its relationship with nutritional quality are outlined, emphasizing the quest for functional foods that meet consumer demands for healthy and nutritious products. A discussion of the incorporation of cyanobacteria and microalgae, especially Spirulina platensis, in foods, particularly yogurt, is then presented, highlighting the nutritional and functional benefits that this type of biomass can provide to the final product. The fermentation process and the quantity of algae to be incorporated are discussed to understand their fundamental role in the characteristics of the final product. In addition, this article considers some challenges such as sensory and rheological changes in the product resulting from the interaction of milk, algal biomass, and the fermentation process. Addressing these challenges involves delineating how these interactions contribute to changes in the traditionally consumed product, while obtaining a pro- and prebiotic product is crucial for creating an innovative dairy product that diversifies the market for derived dairy products with increased functional properties.

Retail assortment under demand shocks: Evidence from the US yogurt market

AbstractDespite extensive research on retailers' price responses to demand shocks, much less is known about their non‐price responses. Using heterogeneity in timing, location, and magnitude of income and wealth shocks associated with the 2008 Great Recession, we explore how US retail stores adjusted product offerings under local demand shocks. We find that stores offer fewer products and varieties besides lowering prices. Using a structural demand model, we quantify the net welfare impact of the price and assortment adjustments. On average, the consumer welfare losses from variety reduction more than offset the welfare gains from price reductions.

Effects of health claims on demand structure and market power: The case of the yogurt market in Japan

AbstractThis study aims to clarify the effects of health claims on consumer purchasing behavior and market power, using the Japanese yogurt market as a case study. For the analysis, the Berry, Levinsohn, and Pakes model was applied for estimations using product‐level purchasing data. The main analysis results are as follows. First, consumers prefer brands with lower prices, higher protein, lower fat, lower carbohydrates, and foods for specified health uses (FOSHU). Second, from the value of own‐price elasticity of market shares, the higher the price of a brand, the more sensitively consumers respond to price. From the value of the cross‐price elasticity of market shares, strong competition exists among FOSHU brands, and the price of R‐1 drink types tends to significantly impact the market shares of brands other than FOSHU brands. Third, the market power of each brand tends to be higher for lower‐priced brands and lower for higher‐priced brands. In terms of market power by manufacturer, Meiji has the highest both the weighted average and median values. However, both the weighted average and median values of Danone Japan are relatively lower than those of other manufacturers. Fourth, in terms of each brand's market power, brands with low prices and FOSHU labeling have high market power. These findings suggest that the acquisition of FOSHU brands in the Japanese yogurt market does not lead to a decline in market power (increase in price) and has positive effects for manufacturers, such as an increased market share.

Influence of Hesperidin on the Physico-Chemical, Microbiological and Sensory Characteristics of Frozen Yogurt.

Frozen yogurts contain yogurt culture bacteria, which might impart health benefits to their consumers. Global frozen yogurt market sales are expected to grow by 4.8% by 2028, which represents an important opportunity for the industry, consumers and researchers. Polyphenols are metabolites found in plants which have antioxidant and anti-inflammatory properties and might prevent chronic diseases such as cancer, diabetes and cardiovascular diseases. The objective of this study was to elucidate the effect of the polyphenol hesperidin on the physico-chemical, microbiological and sensory characteristics of frozen yogurts. Hesperidin was incorporated into frozen yogurt at three concentrations (125, 250 and 500 mg/90 g of product), while yogurt with no hesperidin was used as a control. The viscosity and overrun of the frozen yogurt were analyzed on day 0. The hardness, pH, color and Lactobacillus bulgaricus and Streptococcus thermophilus counts were determined after 0, 30 and 60 d. The melting rate was determined at 60 and 90 min after 0, 30 and 60 d. The bile and acid tolerances of both S. thermophilus and L. bulgaricus were measured after 7 and 60 d. A hedonic scale of nine points was used to measure sensory attributes. Data were analyzed at α = 0.05 with an ANOVA with Tukey's adjustment, and McNemar's test was used to analyze purchase intent. Hesperidin did not influence the pH, overrun or microbial characteristics. Polyphenol addition compared to the control decreased the melting rate but increased the hardness and bile tolerance of L. bulgaricus, as well as the L* and b* values. The sensory characteristics were not influenced by the lowest concentration of hesperidin, as it was not statistically different from the control. Moreover, consumers were interested in purchasing frozen yogurt with added hesperidin after learning about the health claim. This study can assist in the development of a healthier frozen yogurt in an increasingly competitive market.

Retail Assortment under Demand Shocks: Evidence from the US Yogurt Market

Retail Assortment under Demand Shocks: Evidence from the US Yogurt Market

Analysis of the labeling of foreign-made yoghurts in the domestic market

The article presents a brief overview of the yogurt market in the Russian Federation and the results of an analysis of the labeling of foreign-made yogurts.

The Effect of Yogurt on Human lifespanTake the Digestive and Immune Systems as Example

At present, the effect of yogurt products on human beings is still in the exploration stage, and the current research on this topic is mainly focused on the improvement of intestinal flora and inflammation. With the further expansion of the yogurt market, it is becoming more and more necessary to explore the impact of yogurt on various parts of the human body. The main objective of this paper is to study the influence of yoghurt on human life. Starting from the influence of yoghurt on human immune function and digestive system, this paper analyzes the influence on life after the change of immune function and digestive system, so as to obtain the influence of regular consumption of yoghurt on life.

Aerobic Cultivation of Mucor Species Enables the Deacidification of Yogurt Acid Whey and the Production of Fungal Oil.

As the Greek-style yogurt market continues to experience prosperous growth, finding the most appropriate destination for yogurt acid whey (YAW) is still a challenge for Greek yogurt manufacturers. This study provides a direct alternative treatment of YAW by leveraging the abilities of Mucor circinelloides and Mucor genevensis to raise the pH of YAW and to produce fungal biomass with a high lipid content. Aerobic cultivations of these species were conducted in YAW, both with and without the addition of lactase, at 30 °C, and 200 rpm agitation. The density, pH, biochemical oxygen demand (BOD), biomass production, lipid content, fatty acid profile, and sugar and lactic acid concentrations were regularly measured throughout the 14-day cultivations. The data showed that M. genevensis was superior at deacidifying YAW to a pH above 6.0-the legal limit for disposing of cultured dairy waste. On the other hand, M. circinelloides generated more fungal biomass, containing up to 30% w/w of lipid with high proportions of oleic acid and γ-linolenic acid. Additionally, the treatments with lactase addition showed a significant decrease in the BOD. In conclusion, our results present a viable treatment to increase the pH of YAW and decrease its BOD, meanwhile generating fungal oils that can be further transformed into biodiesel or processed into functional foods or dietary supplements.

Effectiveness of nutritional information in increasing demand for enriched yoghurt among poor households in Kenya: Implications for agribusiness marketing strategies

AbstractThe yoghurt market represents one of the most dynamic consumer segments in Kenya's dairy industry. Product innovation like yoghurt enriched with nutrients is increasingly promoted to address the challenges of micro‐nutrient deficiencies, especially among children and women of poor households. Using data from 383 in‐household interviews in predominantly poor neighborhoods in Nairobi, we focus on evaluating features that can make this healthy product more desirable to increase demand and inform agribusiness marketing efforts. More specifically, we elicit preferences and willingness to pay (WTP) for health and nutrition‐related yoghurt product attributes, and find that information connecting product enrichment to health can increase consumer desirability and consumer WTP. [EconLit Citations: D12, Q10, Q13].

Analysing Growth and Instability of Indian Yogurt Market: A Global Comparative Approach

Fermented products were the first processed food consumed by humans, mainly for their longer shelf life, safety, and organoleptic qualities. Yogurt is one of the best-fermented products having the highest bioavailable cobalamin. In India, yogurt is an emerging value-added product with a CAGR of 10.20 percent and stands second after China. This paper evaluates the Comparison of the CAGR of India and Global in terms of revenue per capita, Price, and Volume of sale of yogurt. India is doing good than the global in yogurt. The CAGR of Revenue per capita, price, and volume of yogurt in India are 9.1 percent, 6.6 percent, and 3.4 percent, respectively. The Indian yogurt market shows low instability than the global market. This persuades many foreign giants to capture the growing Indian market of yogurt.

Utilizing Chickpea Isolates as a Fortificant to Develop Protein-Dense Yogurt: A Review

Pulses and dairy products are recognized for their nutritional and functional benefits and are consumed in various forms. Yogurt is considered a source of good quality protein with anti-carcinogenic, hypocholesterolemic properties, and palliating effects on lactose intolerance. Similarly, chickpea is known for its high protein content, low glycemic index, and hypoglycaemic effects. These food ingredients cater to numerous advantages for human health and can address public health issues related to malnutrition or other nutritional deficiencies. With this background, the manuscript explores the possibility of employing chickpea isolates to fortify yogurt to improvise protein content along with sensory and physicochemical properties. So far, the literature has shown that protein extracts, when added to yogurt, result in gaining protein content and overall product quality. The yogurt market is growing, and consumers from different countries have expressed their willingness to purchase fortified yogurts to achieve optimum health. Therefore, developing a new combination of yogurt and chickpea isolates can provide a therapeutic alternative to enhance the nutritional status of the vulnerable population, viz. children, pregnant, lactating mothers, elderly, sportsperson, etc., when a judicious food intake is a must.

Greek Yogurt Market Research Report 2021-2026 | Syndicated Analytics

Greek Yogurt Market Research Report 2021-2026 | Syndicated Analytics

Unit Pricing Regulation and Assortment Competition: Evidence from the U.S. Yogurt Market

Unit Pricing Regulation and Assortment Competition: Evidence from the U.S. Yogurt Market

Bigels-oleocolloid matrices-as probiotic protective systems in yogurt.

The probiotic yogurt market is strong because of the potential benefits that probiotics provide to the host, such as relieving lactose intolerance symptoms, easing diarrhea, and improving the immune system. However, probiotics are sensitive to processing conditions and the high acidity of yogurt can reduce survival of probiotics and limit yogurt shelf life. Here, oleocolloid technology (bigels) was used to improve the survival of probiotics during yogurt shelf life. Bigels are semisolid systems containing a polar and a non-polar phase mixed forming a material with improved properties. Probiotic bigels were prepared by mixing a soy lecithin-stearic acid oleogel emulsion and a whey protein hydrogel, followed by the incorporation of Lactobacillus acidophilus and Bifidobacterium lactis suspended in milk. Yogurt was prepared with 18%wt/wt probiotic bigels with (Swiss-style) and without (sundae-style) agitation. Probiotic viability was monitored for 6 weeks. The total counts of L. acidophilus and B. lactis entrapped in bigels were significantly higher than free bacteria in yogurt after 3 and 5 weeks, respectively, indicating that probiotics could be entrapped and their survival enhanced. Both yogurt styles showed a meant total count of 3.3 and 4.5 log CFU/g for L. acidophilus and B. lactis, respectively at the end of storage time suggesting that despite agitation of yogurt, bigel structure played a key role in protecting probiotic viability.

Product differentiation and brand building: a hedonic analysis of yogurt price in China

The Chinese yogurt market has seen strong growth in recent years. To meet consumers’ diverse demand, yogurt manufacturers have invested substantially in product and brand strategies – they not only introduce new attributes to yogurt, but also create sub-brands with distinct product positioning. However, little is known regarding the effectiveness of these strategies. We fill this research gap by estimating the price premiums associated with main yogurt attributes and brands using a hedonic analysis framework. Our main findings are that plain flavored yogurt and yogurt with sugar are associated with negative price premiums while having fat, having probiotics, ambient and being designed for kids are associated with positive price premiums. Moreover, sub-brand effect plays an important role in consumer’s valuation of yogurt due to their distinct product positioning, and sub-brands that position themselves as natural, ambient, European-style, traditional style, fruits and grains, and for children have high price premium.

Equilibrium and Welfare Implications of Store Brands in Vertical Markets

Retailers act as intermediaries between manufacturers and consumers. When retailers sell their own products alongside those of manufacturers, what is the effect on competition? Further, how does this effect hinge on market power? In this paper, I theoretically and empirically study the effect of store brands on equilibrium outcomes and welfare. I demonstrate the ambiguous theoretical predictions of how store brands can impact equilibrium outcomes using a simplified model, motivating two related empirical exercises that assess the implications of store brands in the U.S. yogurt market. First, I use an event study framework to show that after a store brand introduction, both the number and prices of retailer national brand products increase. Second, I develop a structural model of upstream vertical interaction between manufacturers and retailers, incorporating the strategic use of store brands and downstream consumer demand for differentiated products. I fit the model to observed pricing and quantity data to recover underlying consumer preference parameters and marginal costs. I then conduct counterfactual simulations that remove retailer store brands to show that the benefit of store brands to retailers and consumers, and the harm to manufacturers, is magnified under increased upstream market concentration.

Retailers’ product assortment decisions during the Great Recession: Evidence from the U.S. yogurt market

Retailers’ product assortment decisions during the Great Recession: Evidence from the U.S. yogurt market

Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

Food perception and liking depend on both product properties and consumer characteristics. The aim of this study was to investigate the effect of ethnicity, preferred oral processing and lingual tactile acuity on the consumer perception and liking of yogurt. To achieve the aim, six yogurt samples were prepared, including a homogeneous yogurt, a yogurt manufactured with micro particles, and four samples with addition of flakes or cut grains in different concentrations into homogeneous yogurt. Adults (n = 152) including seventy-five Asian Chinese subjects and seventy-seven Caucasian Danish subjects rated their perception and liking of yogurts. Subjects' preferred oral processing were identified according to how they prefer to manipulate food in their mouth ('soft processing likers' and 'firm processing likers'), and their tactile acuity was assessed by von Frey filaments. A descriptive sensory analysis of the yogurt was conducted by a trained panel consisting of 10 assessors. Results showed that ethnicity had a considerable influence on the liking of yogurts. Chinese subjects liked both yogurts containing macro particles (grains or low level of flakes) and homogeneous yogurts with no added particles, whereas Danish subjects significantly decreased their liking of yogurts with addition of particles, either micro or macro. Subjects' preferred oral processing and oral tactile acuity had a less pronounced effect on the liking of yogurts. Differences in texture perception of yogurts were negligible. The present results highlight a significant cultural effect on consumer acceptability and thus underline the importance of conducting the cross-cultural sensory research to the yogurt market.

MARKETING ASPECTS OF YOGHURT ENHANCED WITH TAPIOCA

This research presents aspects regarding the introduction on the Romanian market of tapioca yoghurt. This product has a better texture than classic yoghurt or than yoghurt with added milk powder (the main additive used to improve the texture of the yoghurt in Romania). Tapioca is a neutral-tasting vegetable powder and it is used in many sectors of the food industry, especially as a substitute for various gelling agents, but also due to the fact that it does not contain gluten and any other known allergen. We have identified the main competitors on the yogurt market but also the potential customers. To understand the trends on the Romanian yoghurt market and consumers interest in trying the product; consumers attitude towards a new product, we used a survey. The data provided by the survey were processed to establish the SWOT Analysis of the product which is used to determine the strategic position of the product and The Elements of the Marketing Mix that are important for market growth.

Comparative Life Cycle Assessment of Five Greek Yogurt Production Systems: A Perspective beyond the Plant Boundaries

Greek yogurt (GY), a high-protein-low-fat dairy product, particularly prized for its sensory and nutritional benefits, revolutionized the North American yogurt market in less than a decade, bringing with it new sustainability challenges. Standard GY production generates large volumes of acid whey, a co-product that is a potential source of environmental pollution if not recovered. This study aims to assess the environmental performance of different technologies and identify the main factors to improve GY production. A complete life cycle assessment (LCA) was performed to compare the standard technology (centrifugation) with two new technologies (fortification and ultrafiltration) to reduce acid whey volumes. Three milk protein concentrate alternatives were also assessed. Results show that technology choice is not a clear discriminant factor. However, minimizing losses and wastage (accounting for 23 to 25% of the environmental impacts for all indicators) beyond the processing plant and selecting milk ingredients (accounting for 63 to 67% of the impacts) with low environmental impacts are key factors to improve the environmental performance of GY systems. From a methodological perspective, the results also highlight a shortcoming in the current LCA guidelines (2015) issued by the International Dairy Federation to treat the multifunctionality of GY systems.