Russian, Bulgarian, Icelandic, Asian, Australian and Greek-style yogurts are popping up next to all-American brands like Yoplait and Dannon. They’re all trying to keep up with the growing wave of consumers who’ve enthusiastically embraced yogurt as part of their diet.
How did this happen? How did we go from happily buying frothy, whipped Key lime pie flavored yogurt to the far tangier, less sugary yogurts with hard-to-pronounce-names? Most likely it was boredom. Americans love novelty, but novelty as new versions of what we already know.
Yogurt’s versatility and portability also make it desirable to its biggest consumers – women and children. You can eat it for breakfast, lunch or dessert, and you can get it in any flavor and any thickness. It’s also available in regular, low-fat and fat-free.
All yogurts are made from milk that has been fermented with bacteria cultures. What happens after that is how they differ. Some are strained to remove whey, lactose and natural sugars. Kefir is drinkable, originally from Eastern Europe. Adding active bacteria cultures makes the yogurt easier to digest.
Yogurt is packed with protein, calcium and flavor. What’s not to like?
I may have uneducated taste buds. To date I’ve worked my way through the Greek and the Asian flavors and plan to try others as I find them. So far, I still prefer Dannon’s Activia vanilla.
One brand of Yogurt isn’t better than the next. It really depends on what you like and what you’re used to.
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