“It incorporates the refreshing and reviving elements of tea with the satiety elements that you would get from yoghurt,“ said Mintel insights manager for Australia-New Zealand, south east Asia and India, Jane Barnett, of Kirin’s ‘Teagurt’ tea yoghurt in Japan.
While the product may not survive long-term in fad-driven Japan, the innovation would fuel on-the-go breakfast developments in other markets.
Kraft-Mondelez ‘Mio’, a water-flavouring sachet that had expanded to deliver electrolytes and carbohydrates for sports enthusiasts, was performing well in the US and had seen take-up elsewhere including squash player Robinson’s in the UK.
“I think this one’s got legs,” said Barnett.
Kona-Red employs caffeine-free coffee fruit in a high-antioxidant energy drink while Nestlé chocolate-based granule drink, Milo, was pushing into cereal bars, chocolate, ice cream and more.
