Greece Santorini

Greek yogurt

Consumed for centuries in Greece, Turkey and Middle East

Greek yogurt was typically made at home and has for centuries been a big part of the Mediterranean diet - from savory to sweet dessert dishes. The traditional Greek Yogurt has a high fat content of 8–10% as well as a high protein content, and is often made by evaporating milk to increase protein levels before fermentation (produced by removing the whey by filtering/straining the white mass). 

Greek on the rise

Greek yogurt has seen a revival over the last 7 years, particularly in USA, although in a slightly different version (low fat with very high protein levels). These types sometimes contain up to 3 times more protein than traditional American yogurt, one of the reasons for this is that high-protein diets have become very fashionable and popular.

The protein trend

Greek yogurt has been endorsed by fitness and health gurus and is used as part of a health meal due to its filling qualities. Yogurt is a perfect on-the-go product, as it is usually served in small portions. Greek yogurt has an indulgent, thicker texture comparable to a dessert. Therefore, many consume Greek yogurt as a snack or dessert, often paired with fresh fruit and cereal or granola.

Greek yogurt types made easy

We have cultures designed to work optimally in the predominant manufacturing processes, which helps to solve a number of issues for producers. Powdery flavor or chalkiness can be avoided in fortified yogurt, and strained yogurt maintains low post-acidification in the production process, ensuring a tasty, mild flavor.

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