Lovin’ spoonful

Yogurt and pot dessert sales do well in retail and should be able to do equally well in foodservice, particularly in the cost sector. Sheila Eggleston reports.

The dairy industry hasn't been immune to price fluctuations affecting volume and value sales, but while many products have run the gauntlet of price hikes, shortages and everything the recession has thrown at it, the yogurt and pot desserts sector continues to hold its own.

There's a general feeling however that they could do better in foodservice, as they remain universally popular, and are the ultimate comfort food in a handy size letting consumers indulge in a little of what they fancy at an affordable price.

Last year Müller Dairy introduced special mixed cases of its Bio Yogurt Corner to benefit cost sector caterers. Its latest gambit is to introduce bigger pots into retail as well as innovative flavours such as honey and rhubarb in its Greek style range to revitalise the sector.

According to analyst Mintel consumer demand is still strong, with recent NPD adding indulgence to the raft of health benefits to attract "recession weary" consumers. Probiotics especially appeal to consumers who are increasingly interested in wider health benefits such as increasing vitality and boosting the immune system.

At the IFE exhibition in London last March, German manufacturer Erlenbacher brought all three mega trends together – health, indulgence and convenience – in its new line up of cup desserts. The company claims they only contain natural ingredients without any hydrogenated fats and oils, artificial colourings or flavourings.

The range concentrates on fresh fruit, with additions such as the Summer Dream papaya sweet lime cup, a seasonal combination of sweet lime, yogurt and fresh papaya. Other new flavours are planned throughout the year to reflect the seasons.

Meanwhile the tiramisu cup is a reinvention of its successful tiramisu slices and combines mascarpone cream and mocha liqueur into a new cup format. Perfect puds are very much on the wish list for youngsters across the country, says independent education contractors Alliance in Partnership (AiP).

It says it offers a wide range of homemade options across more than 150 contracts and, because it recognises the importance of healthier eating, ensures all its sweets are tasty and nutritionally balanced.

The company offers fruit and vegetable based options, uses cocoa powder instead of chocolate, wholemeal flour where appropriate, and replaces fat in sponges with low fat yogurt.

During the summer, ice cream, mousses, fruit salads, jelly and trifles are favourites, while yogurts are popular all year round, with strawberry the favourite flavour among pupils, it says. These pot desserts offer both midday snacks and after lunch sweeteners.

AiP managing director David Weller says: "We aim to ensure balance throughout the whole meal and are mindful of nutritional guidelines.

"Our range of home baked options helps to boost sales, particularly in secondary schools, and with the weather being as it has over the past month or so, yogurt and pot desserts are significantly increasing in demand."

Paul Bates, group managing director of Talkington Bates, says the emergence of more health conscious consumers is impacting on catering generally, and having a particular impact on the nature of the dessert menu because many people regard this course as a 'treating' opportunity.

"We have geared up to cater for this changing demand with our desserts by offering fresh fruit salad pots and granola yogurt pots to provide something that will appeal to this growing group of consumers," he says.

"Looking ahead, we expect this trend to have a growing impact on the nature of catering businesses, and we will be taking account of it across our menu to ensure we reflect changing eating habits.

"We have found at the catering sites we operate that people have variable tastes when it comes to desserts and change them according to the day of the week, their mood and the occasion.

"They will tend to choose a healthy option particularly earlier in the week when they are trying to be sensible in terms of their food intake.

"That means on Mondays, diners will tend to go for something such as fruit or yogurt – so caterers have to ensure they offer these healthier items as part of their menu.

"By Friday, they are feeling in a more upbeat mood with the weekend approaching – so are more likely to choose an indulgent dessert pot like a mini cheesecake."

Bates says that all its desserts are freshly made on site for the best quality eating experience.

"We offer about a dozen different dessert pots including fruit, banoffee pies, plus yogurt and granola pots – all of which can be purchased 'to go' for the time poor diners who need to get back to their desks.

"The dessert tastes of people are so variable that you have to have a wide selection to ensure you offer something that matches their eating mood at all times of the week."