Health focus boosts Australian ‘natural yoghurt’ sales
Latest statistics published by Australian research survey company Roy Morgan suggest Australians are increasingly choosing natural yoghurt.
However, fruit or flavoured yoghurt still remained the most popular amongst survey participants with 52 per cent of consumers eating fruit or flavoured yoghurt in a four week period. Drinking yoghurt or pro-biotic/cultured milk was being consumed by 9 per cent of consumers.
The research was based on a survey undertaken by Roy Morgan of 18,483 Australian consumers between October 2010 and September 2011.
Roy Morgan Research has been monitoring the yoghurt market and consumer trends in relation to yoghurt consumption for several years. According to Roy Morgan figures, 6.6 million (36 per cent) of Australians consumed natural or plain yoghurt in a four week period (during the 12 months to September 2011). This compares with 5.2 million (31 per cent of Australians) in 2007.
According to the survey results, the most popular brands of natural or plain yoghurt are Farmers Union, Jalna and Dairy Farmers.
The survey found that a majority of Australians aged 14 and over, 13.2 million (71 per cent), consumed yoghurt of some kind in the 12 month period; and 11.4 million (61 per cent) consumed yoghurt in an average four week period.
Roy Morgan Research’s Norman Morris said, “Australians seem to be turning to natural yoghurt as a part of a balanced and nutritious diet. As we hear more about the health and digestive benefits of yoghurt more people are consuming this as a healthier dairy alternative.
“The research from Roy Morgan shows that dairy marketers may be well advised to focus on promoting the health benefits of natural yoghurt and continue increasing its appeal to health-conscious consumers. The increasing popularity of Jalna, with its clear health and environmentally-conscious branding, serves to emphasise the merit in this approach.
“With the rising interest in cooking in Australia and the important part natural yoghurt plays in many international cuisines, it will be interesting to see whether natural yoghurt enjoys even greater growth over the next few years,” Mr Morris said.