Yoghurt and sour milk products is a highly mature category in Sweden and it is facing increasing competition from other dairy alternatives including fromage frais and quark and shelf stable dairy desserts (which primarily consists of health-positioned high-protein alternatives). As such, sales growth is expected to be muted, especially in retail volume terms.
In terms of flavours, traditional berry flavours remain by far the most common along with vanilla and account for the vast majority of sales, with this being unlikely to change. Nonetheless, novelty flavours are gaining in popularity and frequency and provide a point of differentiation in an increasingly mature category.
The plant-based eating trend will continue to have an increasing impact on yoghurt going forward. While not as developed as plant-based milk, plant-based yoghurt is seeing strong growth.
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This is the aggregation of sour milk products and yoghurt. Note: Plant-based yoghurt and sour milk products should be excluded from this category and tracked under plant-based yoghurt.See All of Our Definitions
This report originates from Passport, our Yoghurt and Sour Milk Drinks research and analysis database.
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