Yogurt’s popularity continues to climb
Yogurt is one of the more dynamic categories in the dairy aisle. In fact, refrigerated yogurt sales grew 4.2% in the 12-month period ending December 2024, according to Dairy Farmers of Canada, outpacing most other dairy categories, while Mintel puts yogurt’s household penetration in Canada at more than 80%. Here are four trends driving the category’s next wave of growth
High protein, high returns
Protein is really central to the story of yogurt,” says Joel Gregoire, associate director, food and drink at Mintel. Protein tops the list of health considerations Canadians weigh when choosing yogurt, according to Mintel research.
Greek and high-protein formats have led category growth for several years, with no indication this trajectory is shifting. And independent grocers are seeing the same pattern at shelf.
READ: How companies are meeting the demand for protein-rich products
“High-protein yogurt continues to accelerate and shows strong momentum,” says Luka Cuvalo, grocery category manager and store manager at Summerhill Market. “Most of the growth comes from existing yogurt buyers choosing a higherprotein or premium option.” He says the segment is transitioning from a trenddriven spike to a structurally important part of the category.
Frédérique Delagrave, vice-president of growth and sustainability at Yoplait Liberté, agrees protein yogurt is one of the fastest-growing segments. It’s also the most expensive. But shoppers see the value, says Delagrave, because they’re comparing it to higher-priced sources of protein such as fish and meat.
Gut feeling
Protein may lead, but digestive health is closing the gap. Digestive health ranks second among the health considerations driving yogurt purchases, according to Mintel. And consumers are increasingly seeking both benefits at once.
“We’re seeing the trend evolve into more of a full health benefit,” says Jennifer Beauchamp, director of marketing at Quebec-based Maison Riviera. “There’s been increased interest in the idea that, yes, protein is important, but so are gut-friendly, probiotics and lactose-free [yogurt] options.”
Summerhill’s Cuvalo says probiotic claims serve more as reassurance than as a primary purchase motivator, but a well-positioned product can break through. “Standout probiotic yogurts, such as Coconut Cult, a viral, high-potency fermented coconut yogurt, demonstrate that a unique, well-marketed product with a clear health story can generate strong demand,” he says.
The better-for-you indulgence
Yogurt is no longer just a breakfast item. Research reflects a category moving into other meal occasions.
“One of the more interesting shifts is yogurt’s move beyond breakfast,” says Lynsey Walker, vice-president of marketing and communications at the Canadian Health Food Association. “It’s increasingly positioned as an afternoon snack or even a better-for-you dessert, which is expanding its relevance across dayparts and demographics.”
This shift is reflected in Ipsos Five Syndicated Consumption Tracker data ending December 2025, which shows younger consumers are more likely to eat yogurt as a snack.
In terms of flavours, Mintel research indicates tropical fruit leads the yogurt category by a significant margin, followed by plain, then coffee. But, dessert profiles are gaining ground as consumers look to yogurt to satisfy a sweet craving without fully indulging.
Indeed, 80% of yogurt consumers say it’s a healthy substitute for indulgent treats, according to Mintel, and brands are leaning in. Last September, Maison Riviera launched dessert flavours in its coconut yogurt lineup, including cappuccino and salted caramel, while Yoplait Liberté’s raspberry cheesecake is among its best sellers. “People are craving something tasty but they don’t want to indulge in that full cake, so they can go for a yogurt instead, but it still has that sweetness and richness,” says Delagrave.
Plant-based: small but stable
Plant-based yogurt accounts for 20% of total yogurt consumption, according to Mintel, making it a modest but measurable piece of the category.
Cuvalo says plant-based yogurt continues to grow at Summerhill, but is slightly losing share to traditional dairy options. Coconut-based yogurts are leading the segment, while oat and soy are plateauing. “Growth is primarily driven by loyal, existing shoppers rather than new entrants to the category,” he says.
With most Canadians already eating yogurt, the category’s next chapter is giving those existing customers even more reasons to reach for it.
This article was first published in Canadian Grocer’s March/April 2026 issue.
