Trendy Yogourt Flavours | Food & Wine

From yogurts with notes of rosewater and hibiscus to savory cardamom-spiced pots, the yogurt landscape is way sexier outside the U.S., so trend scout Koel Thomae is always on the move. After co-founding and later selling her own yogurt brand, noosa, she stayed on with the company doing innovation research. The business of scouting yogurt flavors has taken her across the globe to find inspiration, especially in “high dairy consumption locales” like Denmark and France, where people eat way more yogurt per capita. “In France, people might have it for lunch, as a snack, or as a sweet treat,” Thomae says. “In the United States, yogurt is mostly a breakfast item, although that’s slowly changing.”

Source: How Yogurt Flavors Get Made | Food & Wine