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Loading...4 Reasons Why Yogurt Is Pudding (Slideshow)
Pepsico has now entered the yogurt wars. Supermarket shelves are already chock-full of plastic cups of yogurt, tubes of “Go-Gurt” and boxes of frozen pops and push-ups. We’ve seen “French” yogurt (Yoplait) and now “Greek” yogurt (Fage, Chobani). Pepsico’s new offering in the US’s $7 billion yogurt market is “German” yogurt, thanks to a joint partnership with Theo Müller, a private German food company. The two companies have invested $206 million in a plant in Batavia, New York, to produce five billion cups of yogurt a year.
The appeal of Pepsico’s new yogurt is to “fill the gap” between mainstream offerings (think Dannon, Colombo) and the “niche” that the Greek yogurts occupy. But, aside from its being sold in square rather than round containers, a New York Times‘ description of the Müller yogurt sounds quite similar to yogurt in my supermarket’s dairy case and also suggests why, these days, yogurt is more and more like pudding.
Here are four reasons that yogurt, which Pepsico is promoting with a “fun for you, better for you, good for you” strategy, seems in danger of becoming something more like white (or pink or blue or orange) “slime.”
Photo by theimpulsivebuy
Read more: food marketing, high fructose corn syrup, Pepsico, pink slime, sugar, white slime, yogurt
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+ add your ownShrikhand is a traditional Indian sweet dish made from dahi (yoghurt).
Check out this interesting information on Wikipedia and another site:
http://en.wikipedia.org/wiki/Shrikhand
http://chefinyou.com/2010/08/shrikhand/
Avoid adding spices like cardamom and nutmeg if you don't like their taste.
Well, according to EU legistlation, a carrot is a fruit...
Yogurt is pudding is pudding is pudding (?!)...
Grazie.
ty
noted
Thanks for the post
When you don't have time to read labels, use the shortcut: more than 3 ingredients is probably junk. You don't have to read all the ingredientsl. If there is more than milk, sugar, berries, grab another brand.
What no one here has noted is that all of the commercial, well-known brands, specifically Dannon* and Yoplait, are simply "cutting corners". By placing all of those unnecessary additives like cornstarch, carageenen (a nice "cover word" for a type of seaweed product) and gelatine, they are saving money by using cheaper ingredients! The simplest way to achieve thick, creamy yogurt is to strain it! That's really all that "Greek yogurt" is (except that it may contain a different variety of "starter" bacilium)
*In all fairness, I must note that Dannon does produce a lovely, mild, plain (not low fat!) yogurt in a large tub -- frankly as good-tasting as any of the most expensive "Greek" brands. If you like it thick, just srtain it yourself.
Same thing happened to granola, turning into junk food as bars. Same thing happened to Tom's of Maine toothpaste when Colgate took over. Don't trust corporations to keep you healthy.
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