Stonyfield's High Protein Yogurt is Made Like French Fromage Blanc
Laura McQuarrie — August 6, 2014 — Lifestyle
References: stonyfield & brandeating
Part of what makes Greek yogurt so popular is that it's a high protein yogurt and its loaded with bacteria that is good for you. Greek yogurt has been incredibly popular over the last couple of years, but Stonyfield is offering something a little different with its 'Petite Cremes,' a new line of Greek yogurt.
While Greek yogurt is typically low-fat and very creamy, Petite Cremes are made like the French fromage blanc, which has a consistency that's more like cream cheese than yogurt. Rather than being made with yogurt cultures, the Petite Cremes are actually made with cheese cultures as well. Although this may be a little unusual, the flavors are familiar fruity ones like Black Cherry, Blueberry, Peach, Strawberry and Vanilla.
While Greek yogurt is typically low-fat and very creamy, Petite Cremes are made like the French fromage blanc, which has a consistency that's more like cream cheese than yogurt. Rather than being made with yogurt cultures, the Petite Cremes are actually made with cheese cultures as well. Although this may be a little unusual, the flavors are familiar fruity ones like Black Cherry, Blueberry, Peach, Strawberry and Vanilla.
Trend Themes
1. High Protein Yogurt - Disruptive innovation opportunity: Develop new flavors and variations of high protein yogurt to cater to health-conscious consumers.
2. French-style Yogurt - Disruptive innovation opportunity: Create a line of French-style yogurt that mimics the texture and flavor of cream cheese, appealing to consumers seeking unique and indulgent yogurt options.
3. Cheese Culture Yogurt - Disruptive innovation opportunity: Explore the use of cheese cultures in yogurt-making to create unique and complex flavors that appeal to adventurous foodies.
Industry Implications
1. Dairy Industry - Disruptive innovation opportunity: Collaborate with dairy farmers to develop innovative high protein yogurt products that utilize sustainable and ethically-sourced ingredients.
2. Health Food Industry - Disruptive innovation opportunity: Partner with nutritionists and dietitians to create high protein yogurt options that align with specific dietary needs, such as gluten-free or vegan.
3. Gourmet Food Industry - Disruptive innovation opportunity: Collaborate with gourmet chefs and food artisans to create artisanal French-style yogurt that elevates the yogurt experience to the level of a luxurious culinary delight.
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