On September 21 at the 2015 Expo Milan, Greece is the country focused on for the day.
Greek-style yogurt has become a phenomenon in developed consumer markets. Since being introduced to the U.S. in 2007, for example, it now accounts for half of all yogurt sales, according to Dairy Reporter magazine.
What accounts for its sudden popularity? Greek-style yogurt encompasses several key consumer trends—one is the desire for high-protein, low-fat foods that are filling and convenient. Another factor in its success is the fact that yogurt is a prime source of probiotics, which consumers are increasingly adding to their diets. Finally, Greek-style yogurt benefits from being associated with the Mediterranean diet, which has been linked to better cardiovascular health.
In Greece itself, it is called “strained yogurt”, since the process of making it involves draining off the whey in liquid yogurt to create a thick, creamy solid that is also typically less sour than regular yogurt. The traditional version made with sheep’s milk, while the more contemporary version is made with cow’s milk. Its signature use in Greek cuisine is for tzatziki, a garlic-cucumber dip or sauce eaten with bread or as an accompaniment to other dishes.
In global markets today, Greek-style yogurt is finding its way into more products than ever before. From snacks and smoothies to dessert-like preparations, or incorporated into savory dishes, it is versatile enough to meet a broad range of consumer preferences. Food manufacturers can capitalize on the trend by creating new offerings that use low or full-fat versions of Greek-style yogurt that are fortified with additional protein or vitamins.
Find out more from DuPont Nutrition & Health for Greek-style yogurt.