Einschätzung des Potenzials von fermentierten Milchprodukten mit ausgefallener Herstellungsweise in Österreich

Fermented milk products like yogurt are produced and consumed in Europe, but also in the Eurasian regions. Depending on climatic conditions, the microflora differs and further the dairy products vary from region to region. Not only lactic acid bacteria are used for fermentation also yeasts and molds. In the Austrian dairy market, especially Greek yogurt and high-protein-products like the iselandic Skyr are popular. However, the consumption of dairy products is stagnating in Austria, product innovations are very important for Austrian dairy plants to increase their revenue. The aim of this study was to investigate which fermented milk products with unusual production method have, according to experts the potential for a successful market launch in the Austria retailing sector. Qualitative expert interviews were carried out to receive the necessary information. To cover a broad spectrum, representatives from research and development, retailing and production were interviewed.