Yogurt, a favorite of dieters for decades, has gotten a boost with the advent of GLP-1 weight-loss drugs as those shedding pounds seek low-calorie, portion-controlled snacks. And yogurt-makers are heeding the development, adding protein to their products.
Most Experts contacted by The Food Institute see this as a positive trend, but some questioned the nutritional value of such products.
“We do believe that this is not a fad,” Rafael Acevedo, president of yogurt at Danone North America, told Food Dive.
“This is a trend that’s here to stay.”
A KFF Health tracking poll last year indicated 12% of adults said they had taken GLP-1s like Ozempic and Wegovy. Of those who had taken the drugs, more than 40% said the drugs had been prescribed for diabetes. The market for GLP-1s was estimated at $46.7 billion in 2024 and was projected to grow to $322.8 billion by 2034.
Because the drugs suppress appetite, some food companies worry they’ll cut into the snack business and have taken steps to make such foods healthier.
An Advantage Outlook study indicated 59% of manufacturers say they’re considering launching healthy product innovations to address the potential effect of GLP-1s, Dave Peacock, CEO of Advantage Solutions, told FI. The study found 53% of manufacturers plan to promote healthy options and 43% plan to place more of their marketing dollars around healthy eating.
Danone is perhaps a leader in the area with such brands as Oikos, Too Good & Co. and Light & Fit.
“Desire for benefits like high-protein, convenience and low sugar are driving demand across the yogurt category. Oikos is on fire right now, growing more than 40% in dollar sales amid the launch of several new products, including Oikos Pro Drinks and Shots,” Acevedo told FI, noting that 40% of adults as a whole are trying to consume more protein.
“Just last year, the first-ever qualified health claim for yogurt was announced by the [Food and Drug Administration] – a decision that was in direct response to efforts led by Danone North America. When our team of nutrition scientists and experts noticed a growing body of evidence that suggested the regular consumption of yogurt could reduce the risk of developing type 2 diabetes – a disease that affects millions of Americans – we knew it was important that this information be shared widely with the public.”
Gen La Rocca, professional chef, owner and recipe developer of Two Cloves Kitchen and Meal Planning Pro, a meal planning site, told FI that despite Campbell’s decision to jettison its Noosa yogurt brand late last year, “yogurt is still relevant. Growing consumer interest in gut health has led to a sharp increase in Google and TikTok searches for ‘yogurt’ and ‘gut health’ since last year.”
Statista reports the global yogurt market was worth $181.3 billion in 2024. It’s expected to grow at a compounded 6.8% rate through 2029.
Registered dietician Trista Best of Balance One Supplements said consumer focus has shifted from processed food to high protein snacks.
“This has impacted the yogurt industry, as there are more brands offering high protein and moderate calorie options,” Best said. “It’s clear that this is also reaching to the amount of added sugar found in these high protein yogurts. There has been a similar increase in yogurts that are being more mindful of the amount of added sugars they put in their products for flavor.”
But Stefanee Clontz, director of operations at beauty company HydraPlus, is not convinced yogurt is the answer for dieters.
“While many weight-loss patients may see it as a source of protein, there are dieticians and nutritionists out there who warn that yogurt is nothing but a fat-laden, sugar bomb with insignificant probiotic benefits. I’m personally of the belief that yogurt contains little to no nutritional value,” Clontz said, adding she sees meats, cheeses and nuts as better alternatives.
“Not only are these three high in protein, they’re easy to pack up and carry with you anywhere and can conveniently be found at grocery stores or even gas stations. Additionally, the rising popularity of charcuterie boards as a trend could contribute to more people opting for these finger foods,” Clontz said.
The Food Institute Podcast
Amid inflation, restaurants need to get more creative to help bring customers through the door. What exactly can they do to improve traffic? André Moraes of PepsiCo Digital Lab shares how experiences, microinfluencers, and the Local Eats program can help propel restaurants in 2025.
