All types of yoghurt are considered a five food group food. Research shows yoghurt is associated with the least weight gain in the long term, however flavoured varieties are often considered unhealthy. These concerns are partly driven by the perceived high free sugar content. The 2011-2012 Australian Health Survey showed consumption is currently low; only 16% consumed yoghurt on the day of the survey with a median intake of 123g, less than the 200g recommended serve. Three-quarters (76%) of the yoghurt consumed was flavoured.
The aim was to explore industry sales trends and consumer perceptions related to yoghurt from recent years. Retail sales data was collected between 2014/2016. Two quantitative surveys of Australian adults were conducted in the same period (April 2014, n=1,635 and April 2016, n=1,621) to assess whether consumers agreed with the statement ‘there is too much sugar in flavoured yoghurt’. Weighting ensured gender and age representativeness.
Industry data showed a 1.4% decline in total yoghurt sales between 2014/16. Sales of flavoured yoghurts decreased by 9.6%, while natural varieties increased by 12.3%. The percentage of those who agreed with the statement ‘there is too much sugar in yoghurt’ significantly increased between 2014/16 (50% versus 61%, P<0.05).
Recent data shows consumers are shifting away from flavoured varieties, more toward natural varieties, however total yoghurt sales are declining. Despite yoghurt contributing only 1.5% to the total free sugar content of the diet, Australians may be limiting a nutritious food because of increased concerns around single nutrients like sugar. Current research has shown consumers tend to sweeten natural yoghurt, however this is not always the best solution as people tend to add more sugar when compared to pre-sweetened varieties. Given the current under consumption of the dairy food group, all types of yoghurts are foods to be encouraged, not discouraged.