Any way you want it, that’s the way they make it: Swiss, Greek, drinkable, probiotic, nonfat, cream top, crumble top. Fastfood chains serve as a parfait, at the farmers’ market it’s made out of goat milk (from local goats). Yogurt’s growth has outpaced the rest of the U.S. food industry, and U.S. sales are up 15% from 2010.
We’re likely not even close to hitting our limit. Analysts report that of the current largest production capacity projects in the U.S. food industry, at least seven are in the yogurt sector.
America is considered to be an underdeveloped market when it comes to yogurt. According to Euromonitor International, Western Europeans eat more than twice as much yogurt as U.S. consumers.
Source: meatingplace.com, 7.17.12