YOGURT

Popularity Growing as Healthy Food & Beverage
Yogurt is more popular than ever, thanks to its health benefits, versatility and tart dairyflavor. Production expanded dramatically in the past decade, due primarily to demandfor Greek yogurt, which accounts for half of all U.S. yogurt sales. Yogurt drinks – a snackfavorite and go-to breakfast beverage – have driven recent growth. California is thenation’s leading milk-producing state and is the second largest producer of yogurt.

YOGURT FACTS
Total yogurt production in California in 2017 was 442.4
million pounds, an increase of 12.0% over the prior year.
Yogurt’s name is Turkish in origin; it was initially brought
to North America by Turkish immigrants in the 1700’s.
It was first manufactured commercially in Spain in 1919
by Isaac Carasso whose company Danone was named
after his son, Daniel. After Daniel moved to the U.S., hebegan producing yogurt in New York in the 1940s under
the Dannon Yogurt label, which introduced fruit on thebottom in 1947.
The three popular varieties of yogurt – Greek, Icelandicand Australian – are all richer and creamier than
traditional yogurt due to differences in straining andcooking. Greek yogurt is the more tart and tangy, whichmakes it ideal in recipes for savory uses.
The health benefits go beyond the protein, calcium,
vitamins B-2 and B-12, and potassium; it’s recognized
today as a source of probiotics for healthy digestion.
Regular yogurt contains no less than 3.25 percent milkfat,
low-fat yogurt contains between 0.5 and 2 percent
milkfat, and non-fat yogurt contains no more than 0.5
grams milkfat per serving.
Plain yogurt is unflavored, made from pasteurized nonfat, low-fat or whole milk. Flavored yogurt is sweetened
and includes fruit or other flavors. It is not generally usedin baking.

STORAGE & HANDLINGlStore yogurt in a refrigerator set
at 38°–40°F in the container inwhich it was sold.

l

If separation occurs, gently stir
the liquid back into the yogurt.

lDiscard yogurt that has become
moldy.

lFreezing yogurt is notrecommended.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS
Back-of-the-House

Chefs recognize that yogurt is an important part of many regional
cuisines, including Mediterranean, Eastern European, Middle
Eastern, East Indian and Chinese.
Yogurt is wonderfully versatile. It can be used as a flavorful,calcium-rich addition to dips, dressings, shakes and soups. Yogurt
can be substituted for higher fat sour cream, and drained throughcheesecloth to make yogurt “cheese.” It’s a nutritious substitutefor sour cream on salsa, baked potatoes and soups, and formayonnaise in almost any recipe as well as in dressings and dips.
Chefs are also using it as a meat marinade.
When substituting yogurt for milk in baking, do not add any ofthe baking soda called for in the recipe unless the recipe’s list ofingredients includes brown sugar, molasses, or honey. In that case,use the amount called for in the recipe.
Yogurt tenderizes the protein in flour, resulting in soft-to-the-bite
muffins, pastries or cakes. Its slightly acidic flavor adds a bit oftang. You can prevent curdling when using yogurt in hot dishes byadding the yogurt as late as possible during preparation, heating
gradually and stirring gently.

Front-of-the-House

Yogurt is a popular meal, snack and condiment. As a result,restaurant operators should have it available as long as they havetheir doors open. At quick-service restaurants, in both occurrences
and items, yogurt mentions on menus are up 40 percent in thepast year according to Technomic.
Although delicious on its own, yogurt is often topped withgranola, fresh orange, dark chocolate, pistachios, fresh pineapple,
toasted coconut, hazelnuts, fresh blueberries, honey, strawberries
and kiwi.

WHAT’S TRENDING
The Healthy Choice

Technomic reports that 87% ofconsumers consider nutrientdense yogurt a part of healthy
diet. Restaurant operators arecapitalizing by creating new
trends within the cultured dairy
market. In the yogurt category,
examples include: flavor mashups, snacking options withsmoothie drinks and smoothie
bowls, smoked yogurt and even“boozy” yogurt drinks. Other
growing trends in the category
are probiotics and higher nutrient
density —adding things likevitamins and high-protein as wellas hidden fruits and vegetables.

On-the-Go with Yogurt

A significant consumer trend is
the idea of “portable protein.”
Consumers know that protein iswhat makes them go. The trick
for foodservice operators is toprovide that “go” on-the-go.
Successful operators can preparea host of ready-to-go snacks or
breakfast foods, packaged forfast pick-up and easy opening.
Popular examples include: singleserve yogurt and parfaits (handscooped yogurt with fruit andgranola).

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice