Word: yogurts
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...wasn't the spider that scared Miss Muffet--it was that stuff in her bowl. White, clumpy, sour, often runny, yogurt did not inspire children to plead with their mothers at the supermarket. Nor did it get much closer to American mouths than arm's length, from which those mothers could read the list of ingredients to be reminded that yogurt is animated by at least two types of live bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus. Pudding, anyone? Aisle...
...since the 1970s, yogurt has emerged from its former sour self into the lid-lickable treat that helps us lose weight, feel better about being parents and indulge without guilt. The brand we buy might even improve our digestion and the environment simultaneously. Try that with prune juice...
Unlike nearly every other grocery product, yogurt has charged ahead, having grown 10% annually for the past three decades, meaning that consumption has doubled every 7.2 years. What's the appeal? Like spackle for the diet, marketed to the soul, it increasingly fills the holes in our nutritional and daily eating habits. Yogurt is shape-shifting into ever more unlikely forms and flavors--squeezable, drinkable, chai, cappuccino and black currant--while nailing three major food trends: convenience, portion control and health. "Give it a few more generations, and this could be the No. 1 food," says Harry Balzer, vice president...
...seat is the French brand Yoplait, which has gone from $3 million in sales to more than $1.1 billion since General Mills acquired the U.S. licensing rights to the brand in 1977. Over 10 years, Yoplait, with sister brand Colombo, has jumped from 23% of the $3 billion U.S. yogurt market to about 38%. A powerhouse for General Mills, based in Minneapolis, Minn., Yoplait is rivaled only by the cereal unit (22% of Big G's $11 billion in sales, with such brands as Cheerios and Cocoa Puffs), but yogurt is growing faster. Sales of Yoplait's Whips! line alone...
...audience generated about much heat as Jennifer Lopez's little finger (a unit of measurement known as the "Gigli"). Fittingly, the carpet wasn't even red, but green, and there wasn't champagne but rather some perfectly serviceable California chardonnay that came in boxes. Or you could hit the "yogurt bar." I'm sure the reception in Cannes was different...