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April 19, 2026Canadian Journal of Agricultural Economics/Revue canadienne d agroeconomie

The effect of new‐product introduction on nutrition consumption: The case of Greek yogurt

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Authors

YXYi (Fionna) XieTRTimothy J. Richards

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Overview

Quasi-experimental study shows Greek yogurt increases protein and calorie intake while lowering fats in consumers.

Key Points

  • The aim is to understand how introducing Greek yogurt influences nutrient consumption among buyers.
  • Used a quasi-experimental design with propensity score matching (PSM).
  • Analyzed yogurt buyers' nutrient consumption before and after Greek yogurt introduction.
  • Greek yogurt introduction increased overall protein and calorie content in yogurt purchases.
  • Consumers showed a decrease in fat and carbohydrate content in yogurt purchases.

Cite This Study

Xie et al. (2026) studied this question.

synapsesocial.com/papers/69e47250010ef96374d8e607https://doi.org/10.1111/cjag.70016
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Also Consider

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  1. 1Influence of the “clean label” trend and frontal nutritional labeling on the perception of healthiness and purchase intention2026
  2. 2A Choice-based Conjoint Analysis of Chobanis Low-calorie Yogurt2025
  3. 3Fermented Dairy Products as Modulators of the Gut Microbiome: Greek Yogurt as a Model System2026
  4. 4A Micro-perspective Analysis of the Demand for Greek and Non-Greek Yogurt in the United States Over Calendar Years 2018 to 20202024
  5. 5Temporal and Hedonic Sensory Qualities of Yogurt Enriched With Chia Seeds While Considering Consumer Attitudes and Lifestyles2026