A growing number of consumers are looking to add more protein into their diet, which is seeing many brands respond with new products like the Nestlé Lindahls Kvarg quark yogurts. Packed with 17 grams of protein per serving in the single-serve pots, the yogurt contains no fat and comes in three flavor varieties including 'Raspberry,' 'Vanilla' and 'Peach and Passion Fruit.' Set to launch in the UK, the yogurts also come in larger pot styles as well as a lactose-free drink variety that can be enjoyed anywhere for a quick snack.
The Nestlé Lindahls Kvarg quark yogurts were explained by the Marketing Manager at Lactalis Nestlé UK, Paul Wiseman, who said, "We couldn’t be more excited to be bringing Sweden’s favorite quark product to UK consumers. Insights show us that the healthier living trend shows no sign of slowing down, and we hope the Nestlé Lindahls Kvarg range will offer something truly delicious for consumers to enjoy as part of this lifestyle."
Protein-Focused Quark Yogurts
The Nestlé Lindahls Kvarg Has a Thick, Rich Texture
Trend Themes
1. Protein-rich Yogurts - Brands are responding to consumers' demand for protein by launching new yogurt products with high protein content.
2. Quark-based Yogurts - The Nestlé Lindahls Kvarg quark yogurts provide a thick and rich texture, offering a unique alternative to traditional yogurt.
3. Lactose-free Yogurts - The Nestlé Lindahls Kvarg range also includes a lactose-free drink variety, catering to those with lactose intolerance or sensitivity.
Industry Implications
1. Food and Beverage - There is an opportunity for food and beverage companies to develop and launch protein-rich yogurt products to meet the increasing demand for healthier and higher protein diets.
2. Dairy - The quark-based yogurt trend presents an opportunity for dairy companies to diversify their product portfolios and cater to consumers looking for unique textures and flavors in their yogurt.
3. Health and Wellness - The lactose-free option in the Nestlé Lindahls Kvarg range caters to the health and wellness industry's growing demand for lactose-free dairy alternatives, providing a new product for consumers with lactose intolerance or sensitivity.