Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/282647

Contents of this Issue


Page 81 of 131

This page: Wallaby Yogurt Lowfat Kefir in strawberry Opposite: Spinach yogurt soup with Karoun Dairies plain yogurt F orget Greek Week. It's Greek Years in the yogurt aisle, as the thick style continues its reign as the preeminent yogurt trend. According to wholesale data from United Natural Foods, Inc. (UNFI) in a Packaged Facts report, "The Yogurt Market and Yogurt Innovation," for the three months ending January 1, 2013, Greek yogurt accounted for a whopping 38.41 percent of sales. As the yogurt craze continues, Greek style stands strong, but new innovations are emerging as consumers seek more purity, variety, and convenience. BY DINA CHENEY The Culture Club PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRAN MATALON-DEGNI SPRING 2014 79 CatSpotlight_yogurt.indd 79 3/11/14 3:19 PM

Articles in this issue

Archives of this issue

view archives of Specialty Food Magazine - SPRING 2014