WTF is up with Greek Yogurt?
Chobani, Oikos, Fage… Greek yogurt is showing up everywhere and is becoming extremely popular. Why is everyone now going crazy for Greek Yogurt? Is it healthier than regular yogurt? SR’s Joey Milstein has the story.
But first what’s the (scientific) difference between regular and Greek yogurt?
According to fitnet.com Yogurt comes from milk that has had healthy bacteria added, causing it to ferment. During this process, yogurt thickens and takes on a slightly tangy taste. Yogurt is then strained through a cheesecloth, which allows the liquid whey part of milk to drain off. Regular yogurt is strained twice, while Greek yogurt is strained three times to remove more whey (leaving a thicker consistency).
So why is it a big deal?
According to a Citigroup Global Markets analyst report the greek yogurt industry now accounts for $1 billion in annual sales — out of total yogurt sales of $4.1 billion. Chobani has 53 percent of the Greek yogurt market, followed by Fage with 17%, France’s Danone (its subsidiary Dannon makes Oikos) with 14% and General Mills (Yoplait Greek) with 5%, according to Citigroup.
Chobani is building the largest Greek yogurt factory which is expected to cost $128 million and will be the largest yogurt factory in the United States.
Is Greek or Regular yogurt healthier?
Greek appears to have the slight nutritional advantage in the plain varieties. Here is a comparison between Dannon’s regular and Greek Yogurt:
Dannon Greek (5.3 ounces, nonfat, plain)
Calories: 80
Total fat: 0 grams
Cholesterol: 10 milligrams
Sodium: 50 milligrams
Sugar: 6 grams
Protein: 15 grams
Calcium: 15 percent on a 2,000-calorie diet
Dannon Regular (6 ounces, nonfat, plain)
Calories: 80
Total fat: 0 grams
Cholesterol 5 milligrams
Sodium: 120 milligrams
Sugar: 12 grams
Protein: 9 grams
Calcium: 30 percent on a 2,000-calorie diet.
However, Greek Yogurt is typically more expensive because of how popular it is. Because of its growing popularity Chobani a company founded in NY is now building an office in Idaho to meet the high demands.
By: Joey Milstein