ROSEMONT, ILL. – Exhibitors at the Private Label Manufacturers Association’s (P.L.M.A.) annual trade show, held Nov. 15-17 in Rosemont, make common and trending food products and general merchandise available to retailers for their own store brand. In the dairy sector, snacking and convenience cheese were displayed prominently, as were ethnic-style yogurts, formulations hinting at what will be the next Greek yogurt.
It is not that Greek yogurt is going away, as it continues to sell quite well, according to year-to-date data ended Oct. 4 from Information Resources, Inc., Chicago. With 36.5% share of volume, Greek yogurt volume sales were up 3.5%, while non-Greek yogurt volume sales were down 0.1%.
A number of private-label manufacturers now offering Australian and Icelandic-style yogurts for store brands must have pleased retailers looking for the next product concept to liven the category. Both ethnic formats have gained traction this year, according to I.R.I.’s year-to-date data ended Oct. 4. Australian had 0.7% share (up 42.8%) and Icelandic had 0.2% share (up 110.1%).
At the 2014 P.L.M.A., Schreiber Foods Inc., Green Bay, Wis., introduced an Aussie-style yogurt product. Unlike Greek or Icelandic yogurt, Australian yogurt is not strained. Its distinguishing feature is being made with whole milk, which produces a smooth, creamy texture.
Batavia, Ill.-based Aldi Inc. has introduced private-label Friendly Farms Aussie-style yogurt in blueberry and strawberry rhubarb varieties. The 8-oz squat clear-plastic containers provide 280 or 290 calories, 10 or 11 grams of fat and 14 grams of protein. The clear cups showcase the amount of fruit included in the product.
The Hain Celestial Group, Lake Success, N.Y., also recently introduced an Aussie-style yogurt line branded Dundee. It is packaged in the same type of container and comes in four flavors: blueberry, honey, raspberry and strawberry.
Schreiber continued to promote its Aussie-style product at this year’s P.L.M.A., along with a new concept described as “indulgent yogurt.” Made with whole milk, with or without cream for extra indulgence, such yogurts give consumers permission to indulge. At the Schreiber booth, the company displayed Coburn Farms Honey Salted Caramel Indulgent Yogurt, a store-brand product intended for Save-A-Lot Ltd., Earth City, Mo.
Unlike Australian yogurt, Icelandic yogurt, often referred to as skyr, is made with skimmed milk. Shepherd Gourmet Dairy, St. Marys, Ont., introduced the first and still only skyr Icelandic-style yogurt to the Canadian marketplace about one year ago.
“It quickly developed a cult-like following,” said Emily Wight, sales manager.
Because of its success, the company made it available for private label, along with its Greek and sheep’s milk yogurt.
Skyr is a concentrated, usually strained yogurt, much like Greek yogurt.
“But it’s even thicker,” Ms. Wight said.
Typically made with skimmed milk, the fermented product has a creamy mouthfeel yet contains virtually no fat and is high in protein. Because of the lack of fat, its protein content is higher than most Greek yogurts.
Shepherd Gourmet produces three varieties — plain, strawberry and vanilla – under its namesake brand. The formulation has no preservatives.