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Siân Yates

Siân Yates

20 January 2026

Danone blends indulgence and protein as yogurt brands chase snack occasions

Danone blends indulgence and protein as yogurt brands chase snack occasions

Danone is expanding its Oikos and Light + Fit yogurt ranges with new dessert-inspired 'Remix' products, as major food groups seek to defend shelf space in an increasingly competitive snacking market dominated by bars, shakes and confectionery-style protein products.


The new Remix flavours, now rolling out across major US retailers including Target, Kroger, Albertsons and Publix, combine non-fat yogurt bases with layered sweet mix-ins such as cookie pieces, granola and chocolate, while maintaining a high-protein positioning of 10-11g per serving.


The move reflects a broader strategy among dairy manufacturers to reposition yogurt as a flexible, all-day snack rather than a breakfast staple, amid changing consumer eating patterns and intensifying competition from shelf-stable snacks.


Danone’s Remix expansion targets consumers seeking a balance between indulgence and perceived health benefits, a space that has become increasingly crowded as protein claims proliferate across categories from bakery to confectionery.



The Oikos Remix line has added flavours, including Cookies & Cream and Berry Dark Chocolate Crisp, while Light + Fit Remix has introduced Caramel Apple Snickerdoodle Pie, all positioned as portion-controlled snacks with calorie caps and protein credentials.


For retailers, the appeal lies in incremental growth within chilled dairy, a category under pressure from private label, inflation-driven price sensitivity and declining traditional yogurt consumption in some markets. Mix-in formats also allow for premium pricing and differentiation within limited shelf space.


Danone has previously invested heavily in protein-forward dairy across brands including Oikos, Light + Fit and Silk, as it seeks to capture demand from consumers trading up from traditional yogurt but not fully shifting to shakes or supplements.


The strategy mirrors wider food industry efforts to 'hybridise' categories – borrowing cues from desserts and confectionery while retaining nutritional claims – as companies chase snacking occasions that deliver higher frequency and margins.

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