Know Your Specialty Yogurt

For a healthy breakfast food, convenient snack or sweet indulgence, yogurt has grown into an all-occasion product. From kid-specific flavors with mix-in toppings and squeezable yogurt in tubes, to drinkable yogurts, to "dessert" style yogurts, there is something for everyone. Innovative alternatives to cow's milk such as water buffalo yogurt and sheep's milk yogurt-both of which are higher in calcium than cow's milk-as well as goat's milk yogurt, are creating niche categories. Interest in thick European-style yogurts with low sugar levels is increasing as well, especially Greek-style yogurt. For you non-dairy consumers, soy yogurt is making a splash.

Yogurt Terminology

REGULAR: Made from whole milk with at least 3.25 percent milk fat.

LOW-FAT: Made from low-fat or part-skim milk and has between 0.5 percent and 2 percent milk fat.

STRAINED: Made by straining the whey out. The result is a very thick yogurt.

BLENDED/STIRRED: Often known as Swiss or custard-style, fruit and yogurt are mixed together. To ensure firmness, some manufacturers may add a stabilizer such as gelatin.

SUNDAE-STYLE: Fruit is on the bottom and can be mixed together to make the product smooth and creamy. Otherwise known as a set yogurt where the whey may appear on top.

0 comments