But, it’s packed with thickeners, preservatives, sugar, and starch. Accordingly, not a great “vegan” product.” 7. Yes, it is a vegan alternative to regular yogurt, which is a great source of protein for vegans. casei, Vitamin B12.īen-David Says: “This keeps up on the protein front but is highly processed and contains unhealthy preservatives. Ingredients: Filtered Water, Coconut Cream, Pea Protein Isolate, Creamed Coconut, Potato Protein, Chicory Root Extract, Cane Sugar, Vegan Natural Flavors, Potato Starch, Lactic Acid (Vegan), Rice Starch, Tricalcium Phosphate, Tamarind Seed Gum, Locust Bean Gum, Lemon Juice Concentrate, Guar Gum, Sea Salt, Vitamin D Yeast, L. This time around, we sent her the ingredients lists of eight different yogurts on the market - from the Chobani to Siggi’s - and asked her to do a blind power-ranking, from least healthy to most.īelow, you’ll find Karin’s rankings and an explanation for each. Ben-David has already helped us figure out which energy bars are actually healthy, and recently set the record straight on sports drinks, too. In order to make sense of the dairy aisle once and for all, we reached out to Karin Adoni Ben-David, a certified nutritionist and health coach who maintains a private practice in Los Angeles and has previously worked as the Head of Nutrition at Reebok Sports in New York. Beyond Greek yogurt, meanwhile, there are still healthier yogurt options that simply come from different sources. They achieve that thickness by adding bogus preservatives and agents, which you definitely don’t want to be eating. Meaning, they’re selling a heavier, tart-tasting yogurt, without actually going through the straining process. What makes it trickier, certain brands can market their yogurt as “Greek yogurt” even if it’s only a thicker strain. Today, Greek yogurt is firmly part of the conversation, and there’s a near overwhelming number of options. The Healthiest Energy Bars, According to a Nutritionist The Healthiest Sports Drinks, According to a Nutritionist When it all really took off, Fage was producing almost five times its manufacturing capacity in a single New York State plant. Just a healthier, more dignified yogurt, which will strengthen your bones, reduce your appetite, boost your metabolism and lower your blood pressure. Less preservatives, less garish, made-for-Nickelodeon packaging. This was something adults could, and in fact, should, be eating. It just didn’t reach mainstream America until the last 10 years, when brands like Chobani and Fage successfully managed to introduce their high-protein yogurts as a health-conscious choice. But it’s long been common practice all over the world, from Syria to South Asia. “Greek” is used in the modifier because this method has roots in the Mediterranean. This makes the yogurt almost twice as thick and gives it its tart taste. It’s a real, scientific process, by which whey, the liquid product after milk curdles, is removed from the yogurt. To be clear, Greek yogurt is no marketing term. As for how it all happened? Yogurt was reinvented. That‘ s why the dairy aisle is now more of an undertaking than it used to be. And spiritually-similar yogurt types, like Iceland’s skyr, under the Siggi’s label, learned to ride Greek yogurt’s coattails to notoriety and success. The original Greek yogurt distributor, Fage, which had modestly entered the American market in 1998, began building plants across the country. Yoplait decided Greek was a fad, realized its mistake (as parent General Mills registered serious losses), then scrambled to take a slice of the pie. During that period, Chobani became a billion-dollar company. By 2017, it accounted for half of the category. When Chobani launched in 2007, Greek yogurt accounted for less than 1% of the yogurt market in the United States. A spoonful of sugar if you were headed out the door. It was something you packed in your kid’s lunchbox. There were only a few yogurt brands available - Yoplait, Danone, Go-GURT - and at the time, the snack held a similar social standing to applesauce. The section used to be 90% milk and cheese and featured a small area dedicated to other lactose-related items, like butter, cream - and yogurt. Is it just us, or did the dairy aisle get a little longer over the past decade?
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