Fast Growing Nomadic Strikes New Look & Brings In New Layered Flavour

No.1 Yogurt Brand In GB Convenience Gears Up For Further Success

Following five year’s double digit growth and after becoming the No.1 adult yogurt brand in the GB Convenience category (IRI, MAT to 14/7/19), Nomadic Dairy is moving forward with a new look and an addition to its layered yogurt range.

With total UK market sales of £20.9m, the Irish yogurt maker is bucking the trend in the Chilled Yogurt Desserts market. Against an overall market sales decline of -2%, Nomadic has racked up growth of 18.8%, adding £3.3m to its total sales, year on year. Driven by its yogurt and oat clusters range, the company also now has the two biggest selling SKUs in UK convenience.

Nomadic’s striking new look is designed to continue its drive for value in the category which it says is being eroded by volume pumped into the market with “ever cheaper” multi-packs and deep deals on single brand multi-buys. With Government forecasts saying that, by 2021, a third of all households will be single occupancy, Nomadic believes it’s well placed to provide solutions for a demographic that wants single serve formats.

Alan Cunningham, Nomadic Dairy’s MD said: “We have a clear focus on single serve, convenient and portable products – always with a spoon included. Our consumers want ‘balance’ in both their lives and diet and our yogurts provide just that – natural, delicious, products free from the taint of artificial ingredients and available in single units. Whether it’s ‘desk-fast’, lunch, a post-gym treat or an end to dinner, we’ve got a pot to match their busy lifestyles.”

Nomadic’s newest product is a Sicilian lemon addition to its layered yogurt range (RRP: £1.40/160g), joining raspberry, salted caramel and alphonso mango. In addition to these and its yogurt and oat clusters, the firm also makes a three strong range of kefirs.

Nomadic continues to source milk from nearby family farms in County Donegal. It stubbornly refuses to produce a zero-fat product, preferring to maintain what it calls the ‘integrity’ of traditional yogurt making.