FLAVOURED FUNCTIONAL YOGURT

Submitted By:

Aparajita Agrawal -24040641005 Nidhi Sagar -24040641023

Chandrima Sirohi -24040641007 Shaik Samiullah -24040641030
Favour M Obinna -24040641011 Shruti Chavan -24040641033
Hana Niaz -24040641012 Tirth Khamar -24040641037
Harshjeet Warpudkar -24040641013 Tulja Jagdale -24040641038

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 INDEX

Sr.No. CONTENT

1. Abstract

2. Introduction

3. Review Of Literature

Sectorial Status
3.1
Product
3.2
Consumer Demand
3.3
Consumer Perception
3.4
Production and Manufacturing
3.5
Techno-economic FeasibiliAty
3.6

4. Materials And Method

5. Nutrition Profiling

6. Packaging

7. Costing

8. Marketing

Market Analysis
8.1
Market Comparison
8.2

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 Marketing Strategies
8.3

9. Result and Conclusion

10. References

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 1. ABSTRACT:
This project focuses on the development of a functional Greek yogurt infused with maca root powder, a
recognized adaptogen, and flavored with cranberry to enhance consumer appeal. The objective of this study
is to create a nutritionally beneficial, functional dairy product that meets the growing demand for health-
conscious food options. The project is aligned with the vision of promoting functional foods within the
Indian market, targeting both nutritional needs and consumer preferences.

A thorough literature review was conducted, analyzing the sectoral status of yogurt, its product information,
consumer demand and perception, production techniques, and the techno-economic feasibility of yogurt
manufacturing. This review is based on several recent studies, providing insight into current market trends
and consumer behavior in the functional food sector.

The methodology included a consumer survey designed to assess market interest, followed by a series of
product trials that ultimately led to a successful formulation. Nutritional profiling of the product was
theoretically based on existing literature, with an emphasis on the functional properties of maca root
powder, known for its potential benefits such as increased energy and stress reduction.

Packaging was designed with an emphasis on product integrity and consumer convenience. A detailed
costing analysis was performed to ensure the product’s economic viability without compromising quality.
The marketing analysis covers global, national, and state-level market conditions for functional yogurt,
along with a comparative study of competitors. A targeted marketing strategy was devised to effectively
position the product in the health-focused dairy segment.

The results and discussion section presents the findings from the consumer survey, trial outcomes, and
theoretical nutritional analysis, concluding with the product’s potential for success in the functional food
market.

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 2. INTRODUCTION:
Yogurt is one of the most widely consumed fermented dairy products and is of prime importance in the
global as well as Indian dairy sector because of its nutritional values and wide-range application.
Considering India, the dairy sector is one of considerable interest in the country's economy. NDDB reports
India is the world's biggest milk producer since India produces approximately 23% of the world's milk.
Yogurt is among the dairy products growing at one of the most rapid rates, based on increasing demands
for healthy, convenient, and versatile food products. Whereas traditional dahi was more or less plain dahi,
consumers have been looking for more innovative variants like flavored yogurts and functional versions
that are designed to address specific health requirements. Again it is due to the health consciousness of
urban and young consumers, who are increasingly aware of the nutritional benefits of yogurt. Yogurt has
long been associated with acting as a probiotic that is conducive to the health of the gut system, but rich in
nutrients, including calcium, proteins, and vitamins required to maintain good health and general well-
being. Companies in the dairy industry are diversifying their offerings of yogurt products based on the
changing preferences of consumers through the use of ingredients providing enjoyment as well as health
benefits.

Being part of the overall trend toward functional foods, gaining popularity in the Indian market, flavored
yogurt is very much in line with the evolving dietary preferences of consumers. As such, functional foods
have now become a standard among health-conscious people looking to augment diets and health status
through products that offer more than mere basic nutrition. Coming in line with this trend, yogurt has
evolved from a traditional accompaniment to a meal into a great, healthy snack in several flavors and forms
that may suit the manifold busy lifestyles of consumers. Its flexibility in packaging and longer shelf life
makes it the choice in the Ready-to-Eat segment as aligned with the goals of the NDDB of creating an
institutionalized, modern dairy industry and nurturing high-quality, nutritious products.

Functional Ingredients Flavored Yogurt Our functional ingredients flavored yogurt have been developed to
satisfy the increased demand in the search for snacks that not only taste great but are also good for health.
It combines natural flavors of yogurt with well-chosen, functional ingredients to enhance and promote
healthier well-being. Prebiotics provide support to healthy digestion, while antioxidants work to fight free
radicals improving the health of cells. Dosed further with necessary vitamins and minerals, the yogurt is
designed to keep consumers healthily energized throughout the entire day. Essentially, this product caters
to the modern consumer who is obsessed with enjoying both wellness and pleasure in food. With added
premium taste and healthful long-term benefits, this yogurt product transcends a simple snack to become
an integral part of a healthier lifestyle.

Of all the foods, probably yogurt, including functional ingredients, is the one that can combine taste, health
benefits, and convenience into one product. It does fit into the desire of modern consumers to eat healthy
foods but still feel like indulging. Yogurt will be one of the main fulfillments when the country aspires to
more health-conscious living, assisted by the endeavors of the NDDB and the commitment of the dairy
sector to innovation and quality in the Indian dairy market that continues to expand and change. Whether it
is being taken as a snack or forms and becomes an integral part of daily intake, yogurt today is more than
just a simple traditional food item; it's a step towards a healthier, more balanced lifestyle.

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Aim:

The goal behind our Flavored Functional Yogurt is the design of a snack that caters to the healthy yet tasty
food trend building in demand. The incorporation of natural flavors combined with functional ingredients
such as prebiotics, antioxidants, and essential vitamins and minerals supports digestive health, the
improvement of the immune system, and many more long-term welfare benefits.

Objective:
1. An attempt to make yogurt that balances taste and health benefits, which would be healthy and
delicious.
2. Convenient and tasty yogurt would satisfy the health-conscious buyer who wants to have both
indulgence and wellness in food choices.
3. Delivering true nutritional value will make yogurt a stock option for consumers eager to supplement
their daily diet with healthy, affordable food.
4. Promote the idea that yogurt is more than a snack, but a functional food for delivering overall
wellness by filling nutrition needs.

Vision:

1. Empower people to lead healthier and better-balanced lifestyles and give them the convenient,
tasty, and nutritious nourishment of functional yogurt that so perfectly fits with modern life.
2. We want our products to be something indulgent yet an integral part of the daily activity of
wellness: nourishment, which aids consumers to improve digestion, build immunity, and maintain
energy levels.
3. Ease and pleasure are also targeted so that snacking is altered, but in a healthy manner, not by
giving up something a person likes.

Mission:
Development of premium yogurt products flavored with functional ingredients for the health-conscious
consumer. Our mission would be to deliver tasty, nutritious yogurt that benefits digestive health and
immunity and the overall well-being of a consumer. Innovation, quality, convenient enjoyment, and healthy
food options for our customers are our commitments.

Importance of the Product:

Among must-haves in the market today, our flavored yogurt with functional ingredients is one product that
guarantees those consumers who look for convenient, healthy ways to get what they need. Since our yogurt
includes functional ingredients, such as prebiotics supporting digestive health, antioxidants for cell
protection, and needed vitamins to boost immunity, it may be more than an ordinary snack to be exchanged
for a healthy taste and nutrition addition while boosting their key health concerns.
Yogurt, with or without any functional ingredients added to it, offers something unmatched in terms of
taste, health promotion, and convenience. Here is a product that responds to the needs of modern consumers
regarding healthy indulgence. In the next decades ahead, with growth and advancements in the Indian dairy
industry, the future does indeed look bright for yogurt catering to a health-conscious population through
ventures initiated by NDDB, as well as the commitment of the dairy sector towards innovation and quality.

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Whether taken as a snack or part of the day's ration, yogurt has evolved from being just a traditional food
item to define the first step to a healthier and balanced lifestyle.

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3.Review of Literature :

3.1 Sectorial Status:

Worldwide:
● The global yogurt market is projected to reach a valuation of US $79,147.2 million by 2033 from
US $44,808.5 million in 2023. It is set to expand rapidly at a CAGR of 5.9% in the estimated time
frame between 2023 and 2033.
● Due to yogurt's nutritional advantages, which include the prevention of osteoporosis, type 2
diabetes, and colon cancer, the market is set to escalate at a global level. It is also capable of
providing healthy digestion and enhancing one’s immune system.
● In the medium term, factors such as the availability of a wide variety of flavours, the relevance of
yogurt's nutritional value, and raising awareness of the importance of healthy eating are set to fuel
sales.
● This is further encouraging manufacturers to concentrate on developing products with innovative
flavours and health benefits.
● Drinking yogurt also has nutritional advantages such as improving cognitive function, immunity,
and bone health. Yogurt drinks are a convenient alternative to yogurt spoons and cups, as they come
in reusable carton packs and include a handy sipping straw.
● This makes them the perfect on-the-go snack. Yogurt with various fruit flavours is offered in the
market for the young generation as well, who may not enjoy the taste of yogurt as it is traditionally
prepared.
● Revenue of yoghurt market worldwide from 2018 to 2028 (in billions U.S. dollars)

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Key insights:
1. A steady growth since 2018 is observed, a constant yearly growth is projected and the revenue is
expected to rise to 252.40 billion USD in 2028.
2. Significant gains in revenue generation are observed from 2022, yogurt industry is estimated to
grow significantly.
3. Yogurt is a steadily expanding industry worldwide, growing health consciousness, the need for
probiotic-rich and functional yogurts, and advancements in plant-based and high-protein types are
some of the main motivators. With a wide scope of expansion driven consumer preferences for
health, convinience and sustainability, it guarantees that the sector will continue to be dynamic and
full of opportunities.

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3.2 Product:

1. Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium

lactis on lipid profile in individuals with type 2 diabetes mellitus :

Ejtahed, H. S., Mohtadi-Nia, J., Homayouni-Rad, A., Niafar, M., Asghari-Jafarabadi, M.,
Mofid, V., & Akbarian-Moghari, A. (2011)

Conducted a study and aimed to explore how consuming probiotic yogurt could affect cholesterol
levels in people with type 2 diabetes. In this research, 60 participants with type 2 diabetes were
divided into two groups: one group consumed probiotic yogurt daily, while the other group
consumed regular yogurt for six weeks. The results showed that those who ate the probiotic yogurt
experienced a significant reduction in their total cholesterol and low-density lipoprotein cholesterol
(LDL-C) levels, which are important factors in heart health.

Specifically, total cholesterol decreased by 4.54% and LDL-C by 7.45% compared to the control
group. However, there were no significant changes in triglycerides or high-density lipoprotein
cholesterol (HDL-C) levels among the probiotic group.

Overall, the study concluded that probiotic yogurt could be beneficial for improving cholesterol
levels in individuals with type 2 diabetes, potentially lowering their risk of cardiovascular diseases.
This research highlights the positive impact of probiotics on health, particularly for those managing
diabetes.

2. The role of yoghurt consumption in the management of type II diabetes :

Yanni, A. E., Kartsioti, K., & Karathanos, V. T. (2020) discussed the impact of yoghurt,
particularly when enriched with specific nutrients, on the management of Type II Diabetes Mellitus
(DMII). The authors discuss the increasing prevalence of DMII globally and emphasize the
importance of dietary interventions alongside medication for effective management of the disease.
They highlight that yoghurt is a nutrient-rich food containing proteins, vitamins, minerals, and
beneficial microbes that can positively influence glycemic control. The review synthesizes findings
from various randomised clinical trials (RCTs) conducted over the last decade, suggesting that daily
consumption of yoghurt enriched with vitamin D, calcium, and probiotics can improve glycemic
regulation in diabetic patients.

Yanni and colleagues note that while the mechanisms behind these benefits are not fully
understood, yoghurt's components may enhance metabolic control by affecting gut microbiota and
promoting better nutritional status among diabetic individuals. The article concludes that
incorporating yoghurt into the diet could serve as a valuable strategy for managing DMII, although
further research is needed to clarify its effects comprehensively.

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3. Yoghurt and Gut Function :

Adolfsson, O., Meydani, S. N., & Russell, R. M. (2004) discusses the health benefits of yogurt
and the role of lactic acid-producing bacteria (LAB), particularly Lactobacillus and Streptococcus
species, in promoting gastrointestinal health. The article reviews various studies that show how
yogurt and LAB have potential therapeutic effects on conditions such as lactose intolerance,
constipation, diarrheal diseases, colon cancer, inflammatory bowel disease, and other infections.
These benefits are largely attributed to the enhancement of gut microflora, improved bowel transit,
and strengthening of the gastrointestinal immune system.

4. Effects of Dietary Yogurt on the Healthy Human Gastrointestinal (GI) Microbiome:

Lisko, D. J., Johnston, G. P., & Johnston, C. G. (2017) discusses in this Research Article The
gastrointestinal (GI) tract performs key functions that regulate the relationship between the host
and the microbiota. Research has shown numerous benefits of probiotic intake in the modulation
of immune responses and human metabolic processes. However, unfavorable attention has been
paid to temporal changes of the microbial composition and diversity of the GI tract. This study
aimed to investigate the effects of yogurt consumption on the GI microbiome bacteria community
composition, structure and diversity during and after a short-term period. In this study, we
examined the temporal changes of GI microbial communities in test subjects that consumed 250 g
of yogurt per day for 42 consecutive days reported that the average yogurt consumption was 82 g
per day (excluding those that do not consume yogurt) and that approximately less than 3% of the
population consumes 250 g of yogurt or more per day. Analyses of the GI microbial community
composition and diversity revealed no significant changes during consumption of yogurt. The high
dose of yogurt appeared to slightly increase microbial diversity in some individuals.

5. Daily Intake of a Functional Symbiotic Yogurt Increases Calcium Absorption in

Young Adult Women :

Cornes, R., Sintes, C., Peña, A., Albin, S., O'Brien, K. O., Abrams, S. A., & Donangelo, C. M.
(2022) investigated the impact of consuming synbiotic yogurt on calcium absorption in young adult
women. Synbiotics, a combination of prebiotics and probiotics, are believed to enhance the
bioavailability of calcium. This study focuses on the acute effects of daily intake of functional
yogurt, rich in both prebiotics and probiotics, on calcium absorption. The research aims to provide
insights into how such functional foods can contribute to better nutrient absorption, promoting bone
health, especially in women, who are at a higher risk of osteoporosis. It highlights the potential
benefits of synbiotics in enhancing calcium uptake, which is vital for maintaining bone density and
preventing age-related bone diseases. The findings emphasize the importance of dietary
interventions, particularly in the form of functional foods, to address nutritional deficiencies in
calcium among young adults.

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6. Probiotics as a Complementary Therapy for management of Obesity : A Systemic
Review :

Shirvani-Rad, S., Tabatabaei-Malazy, O., Mohseni, S., Hasani-Ranjbar, S., Soroush, A. R.,
Hoseini-Tavassol, Z., ... & Larijani, B. (2021) explores the potential role of probiotics in
managing obesity by modulating the gut microbiome. Obesity is a growing global health issue, and
probiotics, known for their positive impact on gut health, are examined for their ability to influence
body weight, body mass index (BMI), and other anthropometric indices. The study reviewed 20
meta-analyses of randomized controlled trials, comprising over 16,000 overweight or obese adults.
Results showed that probiotics led to moderate reductions in weight, BMI, and waist circumference,
particularly in individuals with underlying conditions like nonalcoholic fatty liver disease
(NAFLD) and polycystic ovary syndrome (PCOS). However, the effects varied depending on
probiotic dosage, strains, and duration of intervention.

7. Nutritional Value of Yogurt as a Protein Source: Digestibility/Absorbability and

Effects on Skeletal Muscle :

Sumi, K., Tagawa, R., Yamazaki, K., Nakayama, K., Ichimura, T., Sanbongi, C., & Nakazato,
K. (2023) explores the unique nutritional properties of yogurt, particularly its protein content, and
its implications for skeletal muscle health.

The authors begin by highlighting yogurt's widespread acceptance as a palatable food with
numerous health benefits due to its fermentation process. They explain that the milk proteins in
yogurt differ significantly from those in non-fermented milk, affecting their digestion and
absorption rates. These differences are crucial because they influence the levels of amino acids and
hormones like insulin in the bloodstream, which are vital for muscle protein synthesis via pathways
such as mTORC1. The article also discusses yogurt's role as a functional food that can positively
impact gut health and immune function. It emphasises that yogurt is not only rich in protein but
also contains essential vitamins and minerals, making it an effective dietary component for
enhancing skeletal muscle mass. The authors conclude that while the digestibility and absorption
characteristics of yogurt proteins are promising, further research is necessary to fully understand
their effects on muscle synthesis and overall health.

8. The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp.
probiotic in patients with lactose intolerance:

Masoumi, S. J., Mehrabani, D., Saberifiroozi, M., Fattahi, M. R., Moradi, F., & Najafi, M.
(2021) examined the efficacy of probiotic yogurt in reducing symptoms of lactose intolerance. The
study involved 55 lactose-intolerant patients, divided into a control group that consumed regular
yogurt and an experimental group that consumed yogurt fortified with Lactobacillus acidophilus
and Bifidobacterium sp. over a week. The research assessed symptoms like diarrhea, bloating,

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 flatulence, and hydrogen breath test (HBT) levels before and after intervention. Results showed a
significant reduction in hydrogen levels and gastrointestinal symptoms in the experimental group
compared to the control group, indicating that probiotic yogurt effectively alleviated lactose
intolerance symptoms. This suggests that incorporating probiotic-enriched yogurt could be a
potential therapeutic option for lactose-intolerant individuals, promoting better digestive health
without adverse effects.

9. Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production:

Li, A., Zheng, J., Han, X., Yang, S., Cheng, S., Zhao, J., ... & Lu, Y. (2023) discusses the
increasing demand for lactose-free and low-lactose dairy products due to global health concerns
over lactose intolerance. The article outlines that lactose intolerance affects about 70% of the global
population, with the highest rates in Asia and Africa. It covers the pathology and epidemiology of
lactose intolerance, where the body's reduced ability to digest lactose leads to gastrointestinal
issues. To address this, various technological innovations, such as enzymatic hydrolysis, membrane
separation, and fermentation, are used to produce lactose-free products while maintaining their
nutritional and sensory qualities. The article highlights the growth of the market for lactose-free
products, driven by health-conscious consumers. Additionally, it discusses the challenges faced by
manufacturers in producing products that are nutritionally equivalent to their lactose-containing
counterparts while controlling production costs. Through continuous improvements in production
technologies, the article aims to provide insights for the future development and marketing of
lactose-free dairy products.

10. Associations of Probiotic Fermented Milk (PFM) and Yogurt Consumption with
Bifidobacterium and Lactobacillus Components of the Gut Microbiota in Healthy
Adults:

Redondo-Useros, N., Gheorghe, A., Díaz-Prieto, L. E., Villavisencio, B., Marcos, A., & Nova,
E. (2019), examined the relationship between the consumption of probiotic fermented milk and
yogurt on gut microbiota composition, particularly focusing on the levels of Bifidobacterium and
Lactobacillus species. The study involved 260 healthy adults, categorized based on their PFM and
yogurt consumption habits. Through 16S rRNA sequencing, the researchers found that consuming
PFM, especially those containing Bifidobacterium strains, was associated with increased levels of
various Bifidobacterium Species, such as B. animalis, B. longum, and B. pseudolongum. In contrast,
yogurt consumption was related to higher levels of Streptococcus thermophilus, a yogurt starter
strain, but not significantly to Lactobacillus. The findings suggest that probiotic fermented milk
can enhance specific beneficial bacteria in the gut, but the effects vary depending on the type and
amount of PFM consumed.

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3.3 Consumer Demand:

1. Expanding Yogurt Market Share through Consumer Preference Analysis (authored

by Kexin Bi, Tong Qiu, and Yizhen Huang. It was published in the journal Processes
in May 2021).

The article refers to a study of the Italian yogurt market which considers demand, substitution
patterns, and profitability. During the last few years, the Italian yogurt market has seen growth in
terms of increased wellness and health awareness. In order to attract new market bases as well as
retain the existing ones, consumer preferences should be aligned with the need of the
manufacturers. The applicability of a deep learning model derives product attributes from sensory
qualities, and validation techniques are hedonic contour mapping and feature clustering. Yogurt
has gained popularity with a smooth texture, cool taste, and perceived health benefits.
Understanding consumer preferences might help in improving yogurt processing and product
development; manufacturers can then gain market share as consumer demand increases.

2. Acceptability of yoghurt and yoghurt-like products. influence of product information

and consumer characteristics and preferences (Instituto de Agroquímica y
Tecnología de Alimentos (CSIC) P.O. Box 73 46100 Burjassot, Valencia, Spain)

The present work examines the impact of product type and nutrition labelling on consumer
acceptance of yoghurt and fermented milk. A total of 120 consumers performed blind-tasting on
seven commercial samples: three yoghurts and four fermented milks. The overall effect of
nutritional information on the whole group of consumers was not found to impact their acceptability
of these products. Conversely, around only 50% of the surveyed consumers reflected their real
response. The study indicates that average data from the whole population can hardly reflect real
behavior in the surveyed population. According to that study, stress is made on the importance of
responses of different subgroups of consumers to better understand the actual influence of
information on acceptability.

3. Functional foods as differentiated products: the Italian yogurt market (Alessandro

Bonanno The Pennsylvania State University, University Park, USA Received January
2011; final version accepted September 2011 Review coordinated by Paolo Sckokai)

This paper attempts to explore the demand for functional and conventional yogurt products in Italy
and analyze the patterns of substitution and profitability. Despite increased consumer interest in
functional foods, relatively little is known about their demand and profitability.

The use of the LA/AIDS model that analyzes demand for functional yogurts shows them to be less
priceelastic than the conventional alternatives. Brand loyalty plays an important role in this market,
and the profitability of functional alternatives is generally larger than those of conventional ones.

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 The market for functional food products has exhibited strong growth; sales of fortified and
functional packaged goods in Western Europe have reached around EUR 680 million in 2006. Yet,
no study has analyzed the demand for these products and their markets using actual sales data.
Understanding consumers' buying behaviors of functional and conventional alternatives is critical
in understanding the chance of success and profitability.

4. Consumer Preferences for Yogurt Attributes: Survey and Sensory Evaluation

(Conference paper First Online: 31 August 2022)

The main aim of this research was studying the consumers' preferences for yogurt and to analyze
the influence that aronia fruit, juice, and powder 1, 2, and 3% added to yogurt has on sensory
properties and acceptability for consumers. To determine opinions of Romanian consumers, a
questionnaire was made with the objective that they answer: why do they consume yogurt? How
often? Why do they prefer yogurt? What flavors would they like or not in yogurt? Where do they
buy yogurt and what would be some benefits of yogurt consumption? Out of 152 respondents, the
largest share of them said that they consume yogurt, and of those, 44.9% consume yogurt twice a
week. Most respondents prefer plain yogurt, and only 2% would prefer yogurt with aronia. The
yogurt with aronia juice 1% had received the highest score on taste and texture. Yogurt with fruit,
also at 1%, was rated better for odor, texture, and taste, whereas yogurt with 3% powder of aronia
obtained a higher score in texture, colour, and odour. The yogurt with 3% Aronia powder received
the lowest score in the taste itself. This could have been due to the high fiber content in that yogurt.
The berry also contains a high quantity of polyphenols that can impart a puckerish taste to the
yogurt.

5. Influence of flavor variety and color variety on consumer preference and choices of
yogurt bundles (Author links open overlay panel Chujun Wang a, Linbo Qiu a,
Weiwei Zhang b c, Xiaoang Wan):

New product development can not only satisfy consumers’ need to seek variety but also is important
for a company to achieve long-term financial success in the food market. Bundling is well known
to be an efficient way to introduce new products, especially when new products are tied in with
popular products. Here we report a study designed to investigate how the variation in the flavors of
the items within a three-item food bundle (i.e., flavor variety) and the difference in the packaging
colors of these items (i.e., color variety) may interact to influence consumers’ ratings and choices
of the bundles. The participants were asked to rate their liking of and willingness-to-pay (WTP) for
each three-yogurt bundle before choosing a more favorable bundle out of each two-bundle choice
set. On one hand, the results revealed that participants preferred the bundles consisting of two of
the same popular flavors and one new flavor over those consisting of three different new flavors.
On the other hand, the results revealed the color variety of bundles modulated their preference for
bundles consisting of one popular flavor and two different new flavors. Collectively, our findings
demonstrated how the color of food packaging might be used as a marketing tool to influence
consumers’ preference for bundles by modulating their perception of the flavor variety of food

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bundles. These findings shed light on how to skillfully design the packaging and assortment for
foods.

Conclusion:

The study by Kexin Bi et al., Instituto de Agroquímica y Tecnología de Alimentos, and Alessandro
Bonanno gives insights into the gaps of understanding for consumer preferences of yogurt and
yogurt-like products. The first study applies deep learning models in an understanding of the
sensory attributes but doesn't explore psychological factors that could affect choices. The second
study implies that average data of the consumer may not necessarily turn out to be that of the
subgroups; therefore, granular analysis is needed to cover all market segments. The third
acknowledges the existence of demand for functional yogurts but fails to incorporate the emerging
trends of sustainability or ethical consumption.

The fourth deals with preference in the flavor or texture but fails to consider the influence of health
claims or nutritionally translated benefits on the choice. The fifth mentions flavor and color variety
but fails to comment on the interaction of the same with price sensitivity and promotional strategies.
The functional food market that is rapidly growing could also support the development and
marketing of functional yogurt products as well as inclusion to collaborate with healthcare
professionals when marketing health benefits. New flavors and packaging designs can attract a
consumer with the pursuit of variety and novelty, but eco- friendly packaging is something that can
influence a consumer to be loyal to that brand.

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 3.4 Consumer Perception:

1. Consumer Perception with regards to sensory attribute- Sugar and Sweetness

(Consumer Perception with Sensory Profile of Probiotic Yogurt with Added sugar
and Reduced Milk fat J.W.A Saijwani et al, 2020
Based on a study conducted to determine the effects of different milk fats or added sugar levels on
the sensory properties and consumer acceptability of probiotic set yoghurts. The yoghurt was
fermented using the Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus
delbrueckii subsp. bulgaricus. T strains of bacteria. Using 12 semi-trained panellists, a quantitative
descriptive analysis was conducted to evaluate the sensory profile of yoghurts by rating the specific
sensory attributes on a 10 unit scale. To determine consumer preferences, a group of untrained
individuals consisting of 31 individuals (aged 20-50) were assessed using hedonic testing. Findings
conclude that the sample containing zero sugar is the least preferred sample. The samples
containing less than 3.5% of added sugars poses a challenge in the aspect of retaining quality of the
product.

2. Consumer behaviors and Perceptions towards Nutritional Health Claims (Consumer

behaviour towards milk and dairy yoghurt products carrying nutrition and health
claims: a qualitative study Nuala Collins, Fiona Lalor, 2024)
Based on a qualitative research study aimed at understanding attitudes, behaviours and perceptions
around dairy products having nutritional and health claims. The study used information from an
introductory questionnaire and a thematic analysis using data obtained from conducting a series of
group discussions, attended by adults (n = 24). Findings from this study indicate overall general
acceptability towards dairy protein, a common attitude across age, gender or lifestyle. Studies also
showed that there were negative perceptions of low-fat nutrition claims on yoghurt, which led to a
preference for full-fat dairy products. This calls for further insight and research.

3. Consumer Perception of sweeteners in Yoghurt (Consumer Perception of Sweeteners

in Yogurt E.Crown et al, 2024)
Following the health trends and the rising awareness of risks associated with high-sugar foods, this
study was conducted with the aim of evaluating consumer perception of low-sugar yoghurt, as a
concept and as an actual product. This research was done using an online survey involving 1,290
persons, and it assessed the consumer acceptance of sweeteners available in commercial yoghurts.
Conceptually, consumers preferred the claim “naturally sweetened” over a reduced sugar claim in
yoghurt. Honey was preferred over other sweeteners, followed by agave nectar and cane sugar,
yoghurts sweetened with allulose or a blend of allulose, stevia, and sucrose received higher liking
scores than yoghurts with stevia, suggesting that allulose can assist with sugar reduction in yoghurt.
Consumers are interested in healthy yoghurts that are naturally sweetened, but flavour and taste
remains the driving force for liking and purchase. Conclusions showed that the use of naturally
non-nutritive sweeteners that give a similar sensory experience as sucrose is more important than
consumers familiarity with sweeteners.

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4. Consumer Preferences in the Content of Loyalty to the Yogurt Brand (Consumer
Preferences in the Content of Loyalty to the Yogurt Brand Maria Holotova et al, 2020)
The aim of the published paper was to investigate consumer preferences in relation to loyalty
towards brands in the food segment of yoghurts. To achieve this aim, survey methods, structured
questionnaires (n=693), and blind tests (n= 100) were used. Four brands of yoghurt were tested
upon- 2 traditional and 2 private labels, for deeper analysis of test results, statistical methods were
employed (Pearson's chi-square test, Cramer's coefficient, Friedman test and Kolmogorov-Smirnov
Test). Results of the survey proved thatmore than 30 % of respondents consume yoghurts on a daily
basis, 30 % of respondents prefer to consume yoghurts of private labels, more than 64 % of
respondents consider themselves as loyal consumers and based on the package, the tested sample
of private label yoghurt (sample A) would be purchased by 56 % of respondents while the same
sample of yoghurt (sample A) would be purchased for its taste just by 47 % of respondents.

5. Comparative Analysis on Consumer preferences: Textural Differences in plant and

Dairy based yogurts. (Plant and Dairy-Based Yogurt: A Comparision on Consumer
Sensory Acceptability Linked to Textural Analysis Mitali K. Gupta et al, 2022)
Due to the widespread consciousness on healthy foods, yoghurts are consumed by many regardless
of their diet choices. The purpose of this research is to study the sensory and textural scope on
commercially available plant and dairy-based yoghurts. A preparatory study was done by creating
focus group discussions (4 groups of 32 persons) to establish perceptions of 28 dairy and plant-
based yoghurts, specially noting positive consumer perceptions of plant-based yoghurts. A
relationship was further developed between the textural parameters (microstructure and rheology)
and sensory attributes (taste, odour, appearance, liking, mouthfeel, emotions, and product
attributes) to understand the drivers of liking and consumer acceptability for yoghurt products. A
smaller subset of six yogurts- five spoonable and one drinkable yoghurts (Reference, Soy, Coconut,
Cookies, Berry, and Drinkable) was then selected for rheological and structural measurements,
showing wide variations in the microstructure and rheology of selected yoghurt samples. A
quantitative blind sensory tasting (n = 117) showed varying yoghurt acceptability, with Berry being
the least-liked and Cookies being the most-liked yoghurt, in terms of overall liking. The multi-
factor analysis confirmed that ingredient composition and textural elements, including protein
content, gel firmness, and consistency coefficient, displayed a positive relationship with overall
liking. Overall liking was negatively related to sugar, fat, and calorie content. This research showed
that texture and other compositional factors are significant determinants of the consumer
acceptability of yoghurt products and are essential properties to consider in product development.

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3.5 Production and Manufacturing :

Yoghurt is a fermented dairy product made from the fermentation of lactic acid by two species of lactic
acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus. Yoghurt is a
fermentative dairy product that is made of milk and is produced by lactic acid bacteria. In the production
of yoghurt, two starters are used, including Streptococcus thermophilus and Lactobacillus bulgaricus.
(Tewari et al., 2019).

Microbial Analysis Yogurt: Development of Yogurt Analogue by Blending Soy-Maize

Milk.(Prem Kumar Limbu1*, Dambar Bahadur Khadka2 and Bunty Maskey1)
1.Central Department of Food Technology, Tribhuvan University , Hattisar, Dharan, Nepal
2. Central Campus of Technology, Hattisar, Dh aran, Nepal
Based on the research of Microbial Analysis,the soy yogurt (control) and yogurt analogue were
evaluated for fermentation kinetics (pH, acidity, total plate count and Streptococcus thermophilus
count) during incubation at the interval of 2 h for 6 h and during storage at the interval of 3 days
for 12 days. One ml of yogurt was taken and serial dilutions were prepared in sterile distilled water.
The total plate count was performed using total plate count agar. Appropriate dilutions were plated
to total plate count agar and incubated at 30℃ for 72 h. The yeast and mold count were done using
potato dextrose agar. The inoculated plates were incubated for 48 h at 25℃ (Shrestha and
Waldhauer, 2001). Streptococcus thermophilus agar was used to enumerate Streptococcus
thermophilus under aerobic condition and incubation at 37℃ for 24 h (Shah and Ashraf, 2011).

Biochemical and Physicochemical changes during lactic acid fermentation:

The growth of lactic acid bacteria in milk causes several modifications in yoghurt that are favorable. The
formation of several metabolites (lactic acid, exopolysaccharides, and fragrance compounds), as well as the
altering of the texture and nutritional content of the product, are among these changes. Flavour Compound
Production: Due to the presence of lactic acid in the product, the flavor of yoghurt is mostly acidic. About
a hundred volatile chemicals make up the scent of yoghurt, including carbonyl compounds (acids and
esters), alcohols, heterocyclic, and sulphur-containing compounds. Acetaldehyde is the most important
flavor ingredient in yoghurt, where it imparts a pleasant fresh and fruity scent. The majority of acetaldehyde
is made directly from pyruvate via pyruvate decorbxylase or indirectly using acetyle coenzyme.

Preparation of Mix:

1. Milk Standardization:

Standardization of fat and protein levels, as well as the addition of sweeteners and stabilizers, are
all part of the milk production process. Milk standardization is carried out at 550°C, with additional
fat content removed using a centrifugal technique. Nonfat yoghurt has a fat content of 0.01 percent,
light fat yoghurt has a fat content of 1-2 percent, and whole fat yoghurt has a fat content of >3.2
percent. To improve the smoothness of the yoghurt and reduce syneresis, the protein level of the
mix can range from 3-5 percent to up to 15%. The most common method is to add milk powder,

19
 which is a simpler and more traditional method. Milk proteins are commonly used as
caseinates/whey powder. FAO/WHO allows the use of thickeners and stabilizers (gelatine, pectin,
xanthan gum, carrageen an, starch, etc.) at quantities ranging from 5-10% to improve the texture of
yoghurt in some countries.

2. Fermentation Process:

Heat treatment is an important part of the mixing process. Heat treatment permits spoilage
microorganisms and inactive lactoperoxidises in milk to be removed. Heat treatment enhances the
texture of yoghurt by permitting whey protein denaturation and interaction with casein, which
reduces gel syneresis and increases gel hardness. The combination is normally heated at 90-950C
for 3-7 minutes before cooling down to fermentation temperature in industrial yoghurt
manufacturing. Heat treatment is intimately linked to two additional physical treatments: mix
dearation and homogenization. Before homogenization, vacuum dearation is usually done at 700C.
The mix is homogenized at a high pressure (20-25 MPa) at a temperature near 700C. For high fat
yoghurt, double stage high pressure homogenizers are advised.

3. Inoculation of mix:

Yogurt is made on a large scale by inoculating a mix with concentrated starter cultures of the two
yoghurt bacteria (S. Thermophilus and L. delbrueckii subsp. Bulgaricus). Commercial starter
cultures are made up of precise blends of well-defined strains with a concentration more than 1010
colony-forming units (CFU)g 1, and are frozen or freeze-dried formulations. The bacteria in the
injected mix are usually 106–107 CFU ml 1. After mixing, it is either transported to the
fermentation tanks (for the production of stirred, sipping, or concentrated yogurt) or immediately
to the packaging machine (for the production of fermented yogurt in cups) (for set-type yogurt
manufacture).

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3.6 Techno Economic Feasibility :
The techno-economic feasibility of yogurt production encompasses various aspects, including the selection
of starter cultures, the incorporation of functional ingredients, production methods, and market potential.
Each of these factors plays a critical role in determining the viability and profitability of yogurt
manufacturing.

1. Isolation and identification of exopolysaccharide producer lactic acid bacteria from

Turkish yogurt [İspirli, H. and Dertli, E. (2017).]

In yogurt production, exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) such as

Lactobacillus delbrueckii and Streptococcus thermophilus improve texture and stability by acting
as natural thickeners. This reduces the need for costly additives, enhancing both product quality
and economic feasibility. Additionally, the use of adjunct cultures boosts technological properties,
making yogurt production more resilient and cost-effective, especially on an industrial scale.
2. Influence of milk type and addition of passion fruit peel powder on fermentation
kinetics, texture profile and bacterial viability in probiotic yoghurts [Santo, A.,
Perego, P., Converti, A., & Oliveira, M. (2012)]

In a study on yogurt fermentation, the type of milk and the addition of passion fruit peel powder
(PFPP) significantly influenced the fermentation kinetics and texture profile. PFPP reduced
fermentation time in skim yogurts and increased the total solids content, enhancing firmness and
consistency. Skim yogurts with PFPP showed higher probiotic counts and titratable acidity than
whole milk yogurts. These findings highlight the potential of using fruit by-products like PFPP to
improve yogurt production, both nutritionally and technologically.

3. Studies regarding the production of a novel yogurt using some local plant raw
materials [Dabija et al., 2018]

A study on this production of novel yogurt using local plant materials showed that incorporating
2% plant powders like buckwheat and beetroot improved yogurt's rheological, physicochemical,
and sensory properties. These plant powders enhanced water-holding capacity, reduced syneresis,
and increased viscosity, making the yogurt more stable and appealing. Additionally, the yogurt
with buckwheat flour had the best consumer acceptance, highlighting its potential for industrial
yogurt production.
4. Cost-effectiveness of personalized supplementation with vitamin d-rich dairy
products in the prevention of osteoporotic fractures.[Ethgen, O., Hiligsmann, M.,
Burlet, N., & Reginster, J. (2015)]

The paper focuses on the cost-effectiveness of using vitamin D-fortified dairy products like
yogurt for preventing osteoporotic fractures in postmenopausal women. It highlights that

21
 supplementing with calcium and vitamin D through yogurt can reduce fracture risks, making it a
cost-effective strategy for women over 70, especially those with low bone mineral density.
Personalized supplementation can improve long-term adherence and overall health outcomes,
supporting the economic feasibility of dairy products in health interventions.

5. Microbial ecology and fermentation dynamics of traditional and novel fermented

yogurt in brazil [Francisco, B. (2024)]

This study has showed optimizing fermentation conditions is vital for ensuring product quality and
consistency. Factors such as temperature, pH, and fermentation time must be carefully controlled
to promote the growth of beneficial microorganisms while inhibiting pathogens.

6. Use of micellar casein concentrate for greek-style yogurt manufacturing: effects on

processing and product properties [Bong, D. and Moraru, C. (2014)]

A study on using micellar casein concentrate (MCC) in Greek-style yogurt production showed
that MCC fortification offers an alternative to the traditional straining process. This method
reduces environmental impacts and improves protein content without producing large amounts of
acid whey. MCC-fortified yogurt exhibited good rheological properties, similar to conventionally
made yogurt, and presented potential financial and environmental benefits, making it a feasible
option for large-scale production.

7. Yogurt consumption and impact on health: focus on children and cardiometabolic

risk.[Marette, A. and Picard-Deland, É. (2014)]

Yogurt is recognized as an accessible, nutrient-dense product that can contribute positively

to health, especially through its role in cardiometabolic wellness. It has a high content of
essential nutrients such as calcium, phosphorus, and high-quality proteins, which can
influence its market appeal. The fermentation process used to produce yogurt, involving
Lactobacillus delbrueckii and Streptococcus thermophilus, creates a product that is easy to
digest and can be fortified with probiotics. Additionally, yogurt's growing popularity and
versatile use in diets can justify investment in production facilities to meet the rising
demand.

8. Plant and dairy-based yogurts: a comparison of consumer sensory acceptability

linked to textural analysis. [Gupta, M., Torrico, D., Ong, L., Gras, S., Dunshea, F., &
Cottrell, J. (2022).]

This study says that producing yogurt with unique flavors and textures through the incorporation
of various ingredients can attract a broader consumer base, enhancing profitability.

22
9. Potentiality of probiotic yogurt as a functional food – a review [Sarkar, S. (2019)]

This study states that Yogurt is a popular and nutritious product due to its positive image among
consumers, particularly because of its probiotic potential. The inclusion of probiotic cultures can
enhance the functional properties of yogurt, increasing its marketability as a health product. Studies
show that probiotic yogurt can improve nutrient absorption, such as calcium, phosphorus, and zinc,
contributing to its appeal in health-conscious markets. This expanding demand for functional foods
presents opportunities for food industries to invest in value-added yogurt products.

23
4. Materials and Metodology:

Research Methods
1. Consumer preference survey
We structured a questionnaire having multiple option questions as well as open ended questions to
understand consumer preferences towards flavors, packaging type and health claims in yogurt. This
survey also recorded demographic data, including age, location, dietary habits, income and gender. The
survey was distributed randomly via online platforms, thus an assorted participation was recorded.
Primary Analysis on Survey
This analysis was done with information obtained from the survey responses;
1) Age group

This data was necessary to give the idea of the target audience. Responses showed that the age group of
18-25 had the highest distribution of yogurt consumption.
2) Consumption

From the college analysis, we learnt that most of the participants consume yogurt occasionally. The
information was helpful in understanding daily consumption patterns and thus establishing necessary
marketing strategies.

24
 3) Type of Yoghurt

This chart illustrates that the current trends of the yogurt industry amongst the ages of 18 to 25 is plain
yogurt. Further questioning showed that the Greek yogurt preference is lowest, and this is assumed to be
so due to the price.

4) Awareness of Functional Yogurt

Sourcing information on the awareness of our participants towards functional yogurts was important to
help us strategize our unique selling points, strategize on market penetration and promotional techniques.
Findings show that more people were largely unaware of functional yogurts.

Materials
Ingredients:
● Milk (Toned milk and Skimmed milk powder)

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 ● Yogurt starter culture
● Sweeteners (inulin)
● Flavoring agents (Cranberry syrup, Maca powder)
● Stabilizers (Inulin)
Equipment:
● Pasteurization equipment (gas stove, saucepan)
● Incubation/Oven (Oven pro multi-use oven)
● Refrigeration units (Deep freeze and walk in)
● Survey distribution tools (online platforms)

Yogurt Methods :
1. Standardization
Protein Content: We adjusted the fat and solid not fat content of the milk, to suit our desired protein
content. Working with toned milk (3.5% fat) and skimmed milk powder (0.1% fat), we calculated and
adjusted the protein content to a desired level of 6% using Pearson square method.
Solid content: Typically increased to 11-14% by adding skim milk powder or concentrated milk to
improve the texture.
2. Pasteurization
We ensured safety by pasteurizing milk at 75°C for 5 minutes. This process denature whey proteins to
improve consistency by allowing yogurt to form a more stable gel.
Alternative process: HTST (HighTemperature Short Time) pasteurization at 72°C for 15 seconds.
3. Cooling
Temperature: Cooled down to 40-45°C.
This cooling process prepared our milk for the inoculation of starter culture, as the addition of our culture
at high temperature kills the good bacteria rendering the culture inactive and ineffective.
4. Inoculation (Adding Starter Culture)
Starter Cultures: Lactobacillus delbrueckii subsp. bulgarius and Streptococcus thermophilus
Inoculum Concentration: 2-3% (w/v) of the total volume.
Temperature: 40-45°C.
Purpose: Activated fermentation by introducing lactic acid bacteria, which convert lactose into lactic acid.
5. Fermentation (Incubation)
Temperature: 40-45°C.
We fermented the product in an incubating medium (a preheated convection oven) for 4-6 hours, until the
pH dropped to around 4.6 - 4.8.
6. Cooling and Storage
Once the desired level of fermentation was achieved, to prevent over acidification and too much sourness,
we rapidly cooled down the product in the deep freeze (-4°C) for 2mins.
Then we stored our yogurt in the walk-in refrigeration unit (0 - 4°C), to further solidify our product.
7. Packaging
Packaging Temperature: Yogurt should be packaged at around 4-10°C.
Packaging: Done under hygienic conditions to prevent contamination.

8. PostProduction Storage
Storage Temperature: 4°C (refrigeration)

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 5. Nutritional Information :
Sample 1 ( plain Yoghurt) :

Ingredients Amount (g) Energy kcal Protein (g) Carbohydrates(g) Fat (g) Fibre (g)

Milk 90ml 52 kcal 2.7 4.3 2.7 -

Skim milk powder 10g 36 kcal 3.8 5.1 1.5 -

Inulin powder 0.5g 2 kcal - 0.4 - -

Total 100.5g 90kcal 6.5g 9.8g 4.2g -

Value For 100g 100g 89kcal 6.5g 9.7g 4.1g -

Sample 2 ( Cranberry and maca powder ) :

Ingredients Amount (g) Energy kcal Protein (g) Carbohydrates(g) Fat (g) Fibre (g)

Milk 90ml 52 kcal 2.7 4.3 2.7 -

Skim milk powder 10g 36 kcal 3.8 5.1 1.5 -

Inulin powder 0.5g 2 kcal - 0.4 - -

Maca powder 1g 3 kcal 2 10 - 4

Cranberry 7g 3 kcal - 0.8 - -

Total 108.5g 96kcal 8.5g 21g 4.2g 4g

Value for 100g 100g 89kcal 7.8g 19.3g 3.8g 3.7g

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6. Packaging :

1. HDPE: High-density Polyethylene

2. PP: Polypropylene

Introduction-

Selecting High-Density Polyethylene (HDPE) and Polypropylene (PP) as packaging materials for yogurt
in this project. These materials were chosen based on their properties that align with the specific
requirements of yogurt packaging, including durability, chemical resistance, recyclability, and cost-
effectiveness.

1. Durability and Strength

● HDPE: HDPE offers superior strength and durability, making it suitable for bulk or family-sized
yogurt containers. The material’s rigid structure ensures that the packaging can endure
transportation and handling without breaking or deforming, thereby protecting the product.
● PP: Polypropylene provides the necessary strength and flexibility for single-serve yogurt cups,
ensuring that the containers remain intact during use. This combination of strength and flexibility
allows for versatile packaging designs that withstand consumer handling without losing structural
integrity.

2. Heat Resistance

● PP was selected due to its high heat resistance, which is critical during sterilization and hot-fill
processes often used in yogurt production. The material’s ability to withstand temperatures ranging
from 130–171°C makes it ideal for microwave-safe and dishwasher-safe containers, providing
convenience for consumers while ensuring product safety.

3. Lightweight and Cost-Effectiveness

● Both HDPE and PP are lightweight, which reduces the overall cost of packaging and
transportation. This not only makes them more cost-effective but also contributes to a lower carbon
footprint during distribution. The use of these lightweight materials aligns with the industry’s focus
on reducing logistical expenses and environmental impact.

4. Chemical Resistance and Safety

● HDPE is highly chemical-resistant, making it a reliable choice for packaging yogurt, where
external contamination needs to be minimized. This resistance ensures the long-term safety and
freshness of the product.
● PP similarly offers chemical stability, ensuring that there is no interaction between the packaging
and the yogurt or its added ingredients, thus maintaining the product’s quality and integrity.

28
5. Moisture Barrier

● Both HDPE and PP serve as effective barriers against moisture and oxygen, which are critical in
preserving the yogurt’s freshness. These materials prevent external elements from affecting the
texture and spoilage rate of the yogurt, thereby extending the product’s shelf life.

6. Recyclability and Environmental Considerations

● HDPE has a recycling code of #2, making it widely recyclable. This aligns with sustainability trends
in the packaging industry, where environmental responsibility is a growing concern.
● PP, while less commonly recycled than HDPE, has a recycling code of #5 and is becoming
increasingly accepted in modern recycling programs. Both materials offer the potential for
contributing to sustainable packaging solutions, a key objective in the food packaging industry.

7. Design Flexibility

● PP is highly versatile in terms of design, enabling the creation of a wide range of container shapes
and sizes. This design flexibility supports the development of ergonomic single-serve cups, which
can be stacked for convenient storage and attractive retail display.
● HDPE, being more rigid, supports bulk packaging that requires structural integrity, making it
suitable for larger yogurt containers.

8. Fatigue Resistance

● PP was chosen for its excellent fatigue resistance, which is especially important for packaging that
features snap-on lids or hinged closures. These features allow consumers to open and close the
containers multiple times without compromising the packaging’s durability or functionality.

9. Transparency and Branding

● PP can be manufactured in either opaque or translucent forms, giving flexibility in product visibility
and branding. The ability to see the product enhances consumer confidence in product freshness,
while the option for colored or branded packaging allows for stronger market differentiation.

10. Consumer Safety

● Both HDPE and PP are FDA-approved for food packaging, ensuring that they meet stringent food
safety standards. These materials do not leach harmful chemicals into the yogurt, protecting
consumer health and maintaining product integrity.

29
7. Costing:

The yogurt production process incurs a cost per unit of ₹24.99, with a selling price per unit of ₹30. This
results in a gross profit per unit of ₹5.01, with a contribution margin of 16.71%, meaning 16.71% of the
revenue from each sale is profit after covering production costs.

The following are the unit prices of raw materials used in yogurt production:

1. Milk: ₹57 per liter

2. Skim Milk Powder (Skm): ₹200 per kg
3. Maca Powder: ₹2,500 per kg
4. Inulin: ₹360 per kg
5. Cranberry: ₹625 per kg
6. Electricity Cost: ₹100,000 for the month
7. Labour Cost: ₹400 per laborer per day for 10 laborers working 26 days
8. Transportation and Distribution: ₹250,000 for the month
9. Administrative and Overhead Costs: ₹500,000 for the month
10. Miscellaneous Costs: ₹500,000 for the month

Over the course of a month (26 working days), these unit prices multiply into the following monthly total
costs:

1. Milk (11,700 liters at ₹57/liter): ₹666,900

2. Skim Milk Powder (1,300 kg at ₹200/kg): ₹260,000
3. Maca Powder (130 kg at ₹2,500/kg): ₹325,000
4. Inulin (650 kg at ₹360/kg): ₹234,000
5. Cranberry (650 kg at ₹625/kg): ₹406,250
6. Electricity: ₹100,000
7. Labor Cost: ₹156,000
8. Transportation and Distribution Costs: ₹250,000
9. Administrative and Overhead Costs: ₹500,000
10. Miscellaneous Costs: ₹500,000

The total production cost for the month is ₹18,497,500, resulting in a cost per unit of ₹24.99.

The business expects to sell 130,000 units of yogurt (100 grams each) per month at a selling price of ₹30
per unit, generating a gross revenue of ₹3,900,000. With a gross profit of ₹615,850, the company is making
₹5.01 of profit on each unit sold.

The initial establishment cost for setting up the production unit, including equipment such as pasteurizers,
homogenizers, fermentation tanks, packaging machines, and cold storage, amounts to ₹7,615,000. Based
on the projected profits, the business will recover its establishment costs within approximately 12.37
months (or a payback period of 0.95 years).

30
In addition, the company incurs COGS (Cost of Goods Sold) of ₹15,972,500 and SG&A (Selling, General,
and Administrative) expenses of ₹2,525,000. This comprehensive financial breakdown shows a well-
planned and profitable business model for yogurt production.

1. Per Unit Costs:

Category Cost

Selling Price ₹30

Production Cost Per Unit ₹24.99

Gross Profit Per Unit ₹5.01

Contribution Margin (%) 16.71%

1. Raw Material Costs (Per Unit):

Raw Material Unit Price Cost Per Unit

Milk ₹57 per litre ₹5.71

Skim Milk Powder (Skm) ₹200 per kg ₹2.00

Maca Powder ₹2,500 per kg ₹2.50

Inulin ₹360 per kg ₹1.80

Cranberry ₹625 per kg ₹3.13

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 2. Monthly Raw Material Costs (130,000 Units):

Raw Material Total Quantity Total Cost

Milk 11,700 litre ₹666,900

Skim Milk Powder (Skm) 1,300 kg ₹260,000

Maca Powder 130 kg ₹325,000

Inulin 650 kg ₹234,000

Cranberry 650 kg ₹406,250

3. Other Monthly Costs:

Category Cost

Electricity ₹100,000

Labor (10 workers, 26 days @ ₹400/day) ₹156,000

Transportation & Distribution ₹250,000

Administrative & Overhead ₹500,000

Miscellaneous Costs ₹500,000

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 4. Total Monthly Costs:

Category Total Cost

Total Monthly Production Costs ₹18,497,500

COGS (Cost of Goods Sold) ₹15,972,500

SG&A (Selling, General, and Administrative) ₹2,525,000

5. Revenue and Profitability:

Category Total

Total Revenue (130,000 units @ ₹30/unit) ₹3,900,000

Gross Profit ₹615,850

Gross Profit Per Unit ₹5.01

6. Establishment Cost:

Category Cost

Establishment Cost ₹7,615,000

Payback Period 12.37 months

33
Conclusion:

In conclusion, the techno-economic feasibility of yogurt production is influenced by a combination of

innovative starter cultures, functional ingredient incorporation, optimized production processes, and
favorable market conditions. By focusing on these areas, yogurt manufacturers can enhance product quality,
meet consumer demands, and achieve economic viability.

34
8.Marketing:

8.1. Market Analysis:

Global Market:

● Functional Food Growth: The global functional foods market is expected to reach USD 280
billion in 2021.The functional food market has been segmented into probiotics, prebiotic, sports
nutrition, dietary fibre and fortified foods among other segments. This is appropriate for dairy
products, especially Greek yogurt that is high in protein.
● Key Players: Globally, Danone, Chobani, and Fage are significant players in the Greek yogurt
market. In the functional yogurt segment, companies have been adding ingredients like probiotics,
vitamins, and superfoods (e.g., acai, spirulina).
● Consumer Trends: Consumers are increasingly interested in digestive health, immunity, and
energy-boosting products, making wheatgrass and maca root appealing for their detoxifying and
energy-enhancing properties.

Indian Market:

● Functional Foods in India: The Indian functional food market is growing, projected to reach USD
12 billion by 2026. Health-conscious consumers, particularly in urban areas, are driving demand
for probiotic-rich and superfood-infused products.
● Greek Yogurt Demand: Brands like Epigamia and Nestle A+ have helped raise awareness of
Greek yogurt, primarily in cities. While the market is still niche, it’s expanding as people focus
more on fitness and health.
● Competitive Landscape: Established brands are promoting high protein content and digestive
benefits. However, products with functional ingredients such as maca and wheatgrass are rare in
India, giving your product a competitive edge.

State-Level Market:

● Urban Markets: States like Maharashtra, Delhi, Karnataka, and Tamil Nadu have higher
consumption of health-focused products, driven by urban, affluent consumers. Mumbai, Bangalore,
and Chennai are key cities with potential for Greek yogurt consumption.
● Regional Preferences: There’s also growing interest in functional and plant-based ingredients in
metros, where consumers are familiar with global health trends.

8.2. Marketing Comparison for Yogurt in India:

❖ Epigamia:
● Product Focus: Epigamia is one of the leading Greek yogurt brands in India. Their core marketing
strategy emphasises high protein content and gut health benefits, targeting health-conscious
millennials.

35
● Flavours: They offer both classic (plain) and Indian-inspired flavours such as Mango, Strawberry,
and Alphonso Mango.
● Marketing Strategy: Epigamia positions itself as a premium, health-centric brand. Its packaging
is minimalist, focusing on clean labelling (no preservatives) and promoting the yogurt as an
alternative to unhealthy snacks. Their digital marketing is robust, with strong influencer
partnerships.

❖ Nestle A+ Grekyo:
● Product Focus: Nestle’s A+ Grekyo positions itself as a mainstream Greek yogurt option, focusing
on the benefits of high protein and smooth texture.
● Flavours: Popular flavours include Blueberry and Mango. Nestle A+ Grekyo largely appeals to
those looking for a familiar brand with an added health benefit (high protein).
● Marketing Strategy: The brand leans on Nestle’s household reputation for trust and quality,
targeting urban families and fitness enthusiasts. Their messaging revolves around protein intake for
a balanced diet, especially after workouts.

❖ Amul:
● Product Focus: Amul, one of India’s largest dairy producers, has ventured into the Greek yogurt
market but has mostly kept to traditional yogurt offerings, emphasising affordable prices and
accessibility.
● Flavours: Amul primarily offers standard yogurt flavours and has a limited Greek yogurt line,
focusing on simplicity and affordability.
● Marketing Strategy: Their strategy is centred around their brand loyalty, providing a lower-cost
alternative to more premium brands. They appeal to the mass market with a focus on the nutritional
benefits of yogurt.

❖ Mother Dairy:
● Product Focus: Mother Dairy primarily focuses on traditional yogurt and dahi, with a limited
Greek yogurt range. Their core message revolves around purity and natural ingredients.
● Flavours: They stick to traditional and familiar flavours (like Mango and Strawberry), largely
targeting the everyday Indian consumer.
● Marketing Strategy: The brand markets yogurt as a daily essential with its affordability and wide
availability. They appeal to middle-class households and are more focused on traditional dairy
products rather than modern Greek yogurt trends.

❖ Milky Mist:
● Product Focus: Milky Mist is primarily known for its wide range of dairy products, including
paneer, curd, and traditional yogurt. In recent years, they’ve expanded into the Greek yogurt
market, positioning their products as affordable yet premium quality dairy offerings, targeting both
health-conscious individuals and families.

36
 ● Flavours: Milky Mist’s Greek yogurt options include popular flavours like Mango, Strawberry,
and Blueberry. While their flavour range is similar to competitors, they focus on maintaining a
balance between affordability and quality.
● Marketing Strategy: Milky Mist markets itself as a brand offering "farm-fresh" dairy, emphasising
its freshness, natural ingredients, and traditional values. Their marketing often stresses the protein
content and gut health benefits of Greek yogurt, making it an ideal snack for fitness enthusiasts and
general consumers alike.

3. Gap Between Market Products and Your Product

Your functional Greek yogurt, which includes maca root as functional ingredients and is cranberry-
flavoured, has significant opportunities to fill gaps in the current Indian yogurt market. Here are the specific
areas of differentiation:

➢ 1. Unique Functional Ingredients:

● Market Products: Current market players like Epigamia, Nestle A+ Grekyo, Milky Mist, and
Amul focus heavily on high-protein content and probiotic benefits. However, none of these brands
incorporate functional ingredients like wheatgrass and maca root, which are known for their
energy-boosting, detoxifying, and overall vitality-enhancing properties.
● Your Product: By adding wheatgrass (known for detoxification) and maca root (for boosting
energy and balancing hormones), your yogurt will provide additional health benefits beyond protein
and gut health. This unique combination of superfoods caters to consumers who are seeking more
holistic, functional foods that contribute to wellness and energy, setting your product apart.

➢ 2. Flavour Innovation:
● Market Products: Indian yogurt brands typically stick to familiar or tropical flavours such as
Mango, Strawberry, Blueberry, and other common fruit-based options. No major brand currently
offers cranberry-flavoured yogurt in India.
● Your Product: The cranberry flavour adds a distinct, tangy-sweet profile, which is relatively
unexplored in the Indian yogurt market. This flavour can appeal to urban, health-conscious
consumers who are looking for new, exotic flavours that break away from the typical offerings. It
also provides an edge in terms of novelty, making your product stand out on supermarket shelves.

➢ 3. Targeted Health Messaging:

● Market Products: Brands like Epigamia and Nestle A+ Grekyo market their products largely
around fitness, protein intake, and digestive health. While these are essential selling points, they
don't explore more nuanced benefits such as enhanced energy, detoxification, and holistic wellness.
● Your Product: You have the opportunity to position your yogurt as a functional wellness
product—a superfood-infused yogurt that not only helps with protein intake but also supports
detoxification and boosts energy naturally. By promoting these additional benefits, you can target

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 a broader demographic interested in functional foods that enhance overall vitality and well-being,
including wellness enthusiasts, athletes, and professionals seeking natural energy.

➢ 4. Lack of Competition in Functional Yogurt Space:

● Market Products: The current players in India’s Greek yogurt market—Epigamia, Milky Mist,
Nestle, and Amul—primarily focus on protein and probiotics. While some may highlight natural
ingredients, there is a lack of innovation in terms of combining Greek yogurt with functional
superfoods or offering a product that provides holistic health benefits.
● Your Product: This gap presents an opportunity for your yogurt to be one of the first in the Indian
market to combine Greek yogurt with powerful superfoods like wheatgrass and maca root, offering
benefits for energy, detox, and wellness. By positioning your product as a functional superfood
yogurt, you can cater to a niche that is growing in India, especially among urban, health-conscious
consumers.

➢ Premium Positioning vs. Affordability:

● Market Products: Brands like Milky Mist and Amul offer Greek yogurt at affordable prices, while
Epigamia positions itself as a more premium brand. However, none of these brands have a
significant focus on superfoods or functional ingredients. Their marketing also targets either fitness
enthusiasts (with protein) or general consumers.
● Your Product: Your yogurt, with its unique ingredients and functional properties, allows for
premium positioning. By targeting health-conscious, wellness-oriented consumers, your product
can command a higher price point due to the added value of functional benefits and novel flavour.
This appeals to consumers willing to invest in products that support overall health and wellness.

8.3 Marketing strategy

Pull Strategy:

1. Content Marketing-

● Good content, health benefits of yogurt: blog posts, videos, or recipes where it would help
to improve gut health and immunity among others.
● ⁠Engage influencers or nutritionists to discuss the functional ingredients in your yogurt that
help build trust.

2.⁠ ⁠Social Media Marketing-

● ⁠Instagram and TikTok: Display image, colourful pictures of the yogurt, and shoot short
videos of your yogurt in other artistic recipes, morning routines, or workout routines would
definitely keep the audience engaged and hooked.
● Interactive campaigns, like a poll or a challenge, might engage the audience.

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Push Strategy:

1. Sampling & Instore promotions

● Distribute free samples within grocery stores, fitness centres, or health food expos so that
people can taste it and enjoy the benefits.
● Advertising the product in-store, at discount prices, with the retailers, to reach the new
customers.

2.⁠ ⁠Pull Strategy-Influencer Marketing

● Only partner with the health-conscious influencers and food bloggers to discuss your
yogurt's functional benefit, and credibility and targeted health-conscious consumers will
follow over time.
● The push approach will be complemented with other pull strategies such as content
marketing and influencer marketing to raise demand as well as more brand awareness.

39
Trials:

Ingredients Trial 1 4/10/24 Trial 2 Trial 3

11/10/24 14/10/24

Milk 90ml 90ml 90ml

Skim milk powder 10g 10g 10g

Inulin powder 0.5g 0.5g 0.5g

Maca powder – 1g 1g

Cranberry - - 7g

Time Overnight 10 hour 6-7Hours

Temperature 40 c 40c 40c

Trial 1 : 04/10/24

Ingredients Quantity

Milk 90ml

Skim Milk powder 10g

Inulin powder 0.5g

In Trial 1 of the yogurt-making process, the yogurt was unfortunately over-fermented, resulting in
an undesirable outcome. The batch had been kept overnight, but the temperature was not properly
controlled, leading to significant issues in the fermentation process. As a result, the yogurt
developed a bad odor, which was a clear indicator of spoilage and fermentation beyond the optimal
point. The lack of proper temperature management during the overnight incubation played a key
role in this, as it allowed the bacterial cultures to continue fermenting for too long, ultimately
compromising the overall quality and safety of the yogurt.

40
Trial 2 : 11/10/24

Ingredients Quantity

Milk 90ml

Skim Milk powder 10g

Inulin powder 0.5g

Maca powder 1g

In Trial 2 of the yogurt-making process, the results were unsatisfactory as the curdling did not
occur properly. The yogurt had a liquidy texture, indicating that the fermentation process was
incomplete or not optimal. Upon closer inspection, the mixture appeared unstable and was
breaking apart rather than forming a smooth, consistent yogurt. Additionally, the inclusion of maca
powder led to further complications, as it did not integrate well into the yogurt. Instead, it formed
lumps throughout the mixture, which disrupted the texture and created an unpleasant mouthfeel.
These combined issues indicated that both the fermentation process and the addition of maca
powder required adjustments to achieve a more cohesive and desirable outcome.

Trial 3 : 14/10/24

Ingredients Quantity

Milk 90ml

Skim Milk powder 10g

Inulin powder 0.5g

Maca powder 1g

Cranberry 7g

In Trial 3 of the yogurt-making process, the results were successful, marking a significant
improvement over previous attempts. The yogurt had a smooth, creamy texture that was well-
balanced and consistent, without any signs of curdling or separation. The taste was pleasantly
tangy, just as expected from a properly fermented yogurt, with no off-flavors or undesirable odors.
The fermentation process went according to plan, yielding a product that had the perfect balance
of thickness and richness. Additionally, the ingredients were well-incorporated, with no lumps or
irregularities, creating a uniform blend that contributed to the overall quality. The combination of
precise temperature control and the correct fermentation time played a crucial role in achieving
these results, making this trial a success

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Sensory Evaluation :
Sample 1 (Plain Yoghurt):

Sample 2 (Cranberry and maca powder Yoghurt):

42
From the above chart we are able to know that ,When comparing both samples, the second sample
that is the Cranberry flavored yoghurt seems to perform better overall. It received higher ratings
for aroma, color, and appearance, with more participants giving positive feedback in these areas.
Texture and aftertaste were also rated more favorably compared to the first sample. While both
samples have some strengths, the second one shows more consistent positive ratings across the
sensory attributes, indicating that it was generally preferred by the participants. The first sample
that is the Plain Yoghurt on the other hand, had significant issues with texture and appearance,
which pulled down its overall acceptability. Therefore, the second sample seems to be the better
option in terms of consumer satisfaction.

Results :

The reviews for the yogurt samples are predominantly positive, primarily due to their appealing
taste and aroma, as well as the overall creamy texture. Many respondents regarded Sample 2 that
is the cranberry yoghurt as one of the best yogurts they have ever tasted, appreciating its well-
balanced flavor profile. However, some participants noted an improvement was needed in the
aftertaste, suggesting it was slightly tangy for their preferences. To enhance the overall experience,
it was recommended to incorporate natural sweeteners to reduce acidity and create a smoother
finish. Additionally, respondents suggested using fruit purees or flavor infusions to elevate the
taste and provide a more indulgent experience.

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Conclusion:

In conclusion, the development of flavored functional yogurt, incorporating maca root powder and
cranberry, demonstrates both the innovative potential and the market feasibility of introducing a
health-conscious dairy product. The techno-economic analysis revealed that such a product can
meet growing consumer demands for functional foods that offer not only nutritional benefits but
also convenience and taste. With careful attention to ingredients, packaging, and market strategies,
this yogurt stands out as a viable contender in the expanding functional food segment, appealing
to the health-conscious consumer.

The research highlighted the benefits of using functional ingredients like maca root, known for its
energy-enhancing properties, alongside inulin for digestive support. These additions differentiate
the product from traditional yogurt offerings, catering to consumers who seek wellness-driven
food options.

From a business perspective, the cost analysis indicates that the product can achieve profitability
within a reasonable timeframe, with potential for further growth as the functional food market
continues to expand globally and within India. By addressing consumer trends such as immunity
boosting, digestive health, and superfood-based diets, the yogurt is well-positioned for success in
both urban and health-conscious markets.

At the End this project not only highlights the practicality of producing a functional yogurt but
also emphasizes the significant opportunity for market growth and consumer adoption, with the
product offering both health benefits and consumer satisfaction.

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Contribution of Members:

NAME WORK DONE

Aprajita Agrarwal LOR of Consumer Demand, Material and

Methodology

Chandrima Sirohi Consumer Survey, Packaging

Favour M Obina LOR of Consumer Perception, Methodology

Hana Niaz Introduction and Marketing Strategy

Harshjeet Warpudkar Product Cost, Consumer Survey

Nidhi Sagar LOR of Manufacturing Process, Packaging

Shaikh Samiullah Consumer Survey, Sensory Survey

Shruti Chavan LOR of Product, Introduction, Sensory Survey,

Nutritional Profiling, Results and Conclusion,
Editing and Compiling Everything

Tirth Khamar LOR of Techno-Economic Feasibility, Abstract

Market Analysis and Market Comparison for
Yogurt and Recipe Standardization

Tulja Jaglale LOR Sectorial Status, Product Costing

45
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