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The yogurt category is getting even more nutritious—and delicious. Check out the 2025 yogurt trends, from high protein to new flavors.
Delivering a minimum of 25 grams of protein per serving, :Ratio Protein (General Mills) has become wildly successful in the yogurt category as a high protein snack for a low carb lifestyle.
Available in Walmart, Target, and seemingly everywhere in the US, :Ratio Protein’s spoonable and drinkable lines are big on nutrition and flavor—providing a blueprint for succeeding in the competitive yogurt market by tuning in to consumers’ evolving needs.
The $142 billion yogurt market continues to expand,1 with yogurt consumption increasing globally.2 Driving recent consumption increases are consumers’ perception of yogurt as “healthy” (cited by 52% of consumers who have recently increased their consumption) and lifestyle changes (cited by 28%).3
| Country | Annual Per Capita Consumption (kg) |
|---|---|
| Israel | 37 |
| Switzerland | 33 |
| Finland | 27 |
| Bulgaria | 26 |
| France | 25 |
| Portugal | 25 |
| Estonia | 24 |
| Sweden | 22 |
While most of the top per capita consumption countries are in Europe,4 the biggest recent consumption increases have been in two Asian countries: India and Vietnam.5 Asia Pacific accounts for 53% of the global yogurt market, with the region’s highest growth expected in India (+8.7% CAGR, 2023-2027) and Australia (+7.2%).6
| Region | Sales (billions) | Forecast Growth (CAGR 2023-2027) |
|---|---|---|
| Asia Pacific | $75,548 | 5.3% |
| Europe, Middle East, & Africa | $40, 962 | 3.7% |
| North America | $14,551 | 3.2% |
| Latin America | $11,719 | 6.2% |
Latin America is the region experiencing the fastest growth (+6.2%) in yogurt sales, led by Argentina (+12.7%).7 In both Argentina and Brazil, children’s yogurt is a growing positioning, which in turn is supporting exciting flavor innovation.8
Yogurt offers a wide range of benefits consumers value, including healthy nutrition, functional probiotics, flavor variety, enjoyable textures, and a convenient, ready-to-eat format. Nonetheless, it’s essential for brands to stay aligned with evolving consumer preferences to stay relevant.
As yogurt brands compete for consumers’ attention, innovation is on the rise. Brands are focusing on enhancing nutrition and sensory appeal, while expanding options for consumers. Here’s a glimpse at the yogurt trends for 2025:
High/source of protein is the number one health claim on new product launches of yogurt globally.9 About one in four yogurt launches in Europe and Asia featured a protein claim, and more than one in three in North America.10
Protein is a major advantage at breakfast—the most common time for yogurt consumption—but it’s also influencing the rise of yogurt as a snack. While 40% of consumers have their yogurt at breakfast, 35% have it as an afternoon snack.11 Consumers’ increasing focus on health and fitness suggests the trend in protein-packed yogurt is here to stay.
Taste plays a significant role in consumers choosing yogurt over other healthy options. For 25% of those who’ve recently increased their yogurt consumption, taste preferences were a factor.12
Flavor innovation in the category taps into consumers’ desires for flavor variety and new flavor exploration. New flavors in yogurt include fruity florals (like mango hibiscus), fruity spice (like blueberry cardamom), and indulgent flavors such as strawberry cheesecake and milk chocolate.
Plant-based is another significant category trend to watch due to increasing consumption and brand innovation. Among current plant-based yogurt consumers, 29% increased their consumption of plant-based yogurt in the past year (up 19 percentage points from the prior year).13
A top reason cited for this increase is more variety and novelty.14 As with plant-based milks, plant-based yogurts are not limited to vegan and lactose-free consumers. The variety of ingredients (from oat to almond to coconut), growth in high protein options, and wide variety of flavors have attracted a broad range of consumers.
Alongside protein, low sugar is one of the most important attributes in yogurt for US consumers. Expect the less sugar trend, which is taking hold in the US across food and beverage categories as part of a more proactive approach to health, to gain traction in other regions.
Reducing sugar by about half is a popular strategy—for example, Activia Less Sugar & More Good (with 40% less than its regular Greek nonfat yogurt) and Siggi’s Kids yogurt pouches (with 50% less than other kids’ yogurts). No added sugar, a claim featured on one in ten new yogurt launches globally,15 is another approach.
Clean label is another of the top yogurt trends. The greatest percentage of new yogurt launches claiming no additives/preservatives, GMO-free, and natural were in North America (though Europe led slightly in organic claims).16
No additives/ preservatives | GMO-free | Organic | Natural | |
|---|---|---|---|---|
| North America | 33% | 21% | 13% | 12% |
| Asia Pacific | 24% | 4% | 4% | 5% |
| Europe | 12% | 5% | 15% | 4% |
| World | 16% | 6% | 10% | 6% |
No additives/preservatives—the most popular clean label claim—is featured on about one in three new yogurt launches in North America, one in four in Asia Pacific, and one in eight in Europe.17 Clean label formulation and messaging can help reinforce consumers’ perception of yogurt as healthy.
Fage’s Creamy Dreamy Stracciatella offers consumers a new indulgent flavor and texture (creamy with tiny chocolate bits) with a clean label profile (100% natural ingredients and Non-GMO Project Verified). Dannon Light + Fit Greek Brownie Sundae fat-free yogurt delivers 10 grams of protein, along with decadent brownie crumbles, honey praline almonds, and butter toffee.
Functional protein solutions like UltraHi® Protein Yogurt Technology allow brands to easily boost the protein of any yogurt while retaining its great taste and creamy texture. UltriHi® can deliver 20 grams of protein per serving and more, allowing for a high protein claim and a variety of packaging from cups to pouches to tubes, including shelf-stable options.
While it may not always be possible to address every trend in one product, the Fage and Dannon examples show it’s not actually necessary. Yogurt with health-focused positioning could use high protein and reduced sugar to attract consumers (provided the flavor is also appealing), with a clean label claim as a nice-to-have.
By contrast, a natural, organic whole milk-style yogurt could emphasize its wholesome ingredients and rich, delicious flavor with less concern about its nutritional profile, possibly providing a slight sugar reduction. This product might be able to make several clean label claims, including organic, all-natural, and no artificial additives or preservatives.
Likewise, plant-based yogurts can be clean-label, flavor, and/or nutrition-focused. Since many plant-based yogurts are naturally low in protein, fortifying with a plant-based protein could help the product stand out and make it more nutritionally competitive with dairy yogurt.
Plant-based brands might also draw inspiration from the base ingredient to drive flavor innovation—for example, a tropical-themed coconut milk yogurt line featuring coconut pineapple, coconut mango, and coconut guava options.
Amid continued strong category growth, yogurt brands are well positioned. Aligning offerings with consumer demands and pursuing continuous innovation will greatly influence which brands come out ahead this year.
Our ingredients help brands provide the healthy nutrition and delightful sensory experience consumers expect. From our innovative Flavors by Foodarom and Flavor Producers to our functional protein solutions like UltraHi® Protein Yogurt Technology and OptiSol®1005 dairy proteins, we have many solutions to help you leverage today’s yogurt trends.
Contact Glanbia Nutritionals to learn more about our solutions for high-protein yogurt and yogurt drinks.
