“With the yogurt market set for growth in 2016, the category benefits from its ability to be regarded as both a healthy alternative for snacking or meals and also as a treat or dessert. Although sugar content is still a key concern for Irish consumers, emphasising naturally lower sugar varieties such as Greek yogurt will see consumers make the right choice based on the occasion. Yogurt producers should keep a close eye on where the protein craze is going, as consumers seek new sources and high quality protein, in particular from plants and dairy-free alternatives.”
– Emma McGeown, Research Analyst
This report answers the following key questions:
What are the challenges facing the yogurt market in 2016? What types of yogurts are consumers eating? When are Irish consumers eating yogurts? What innovations are consumers looking for in yogurt?