Stirring the yogurt trend

Greek style yogurt has many uses. It is shown here in a fresh tzatziki dip with cucumber and matzo bread.

Is yogurt the new açaí berry? Remember when açaí was in everything? Well, I ask myself this question every time I turn around and am confronted with the newest advertising campaign promoting yogurt.

An unrefined description of yogurt would be fermented milk; this is not to take away from the nutritional value it holds. Yogurt is rich in calcium, protein, and vitamin B. It also holds probiotic cultures and protein. With this in mind, it is not surprising that yogurt is the centre of many product innovations in: Greek style, premium, all-natural and organic varieties. As consumers, we have options ranging in tastes from strawberry shortcake to banana cream pie, all guilt-free and healthy for us.

A trip to the grocery store will tell you that numerous yogurt brands and types are now dominating the dairy section in a big way, with Greek style yogurt taking a commanding lead. In Canada alone Greek style yogurt sales have increased 43 per cent in the past year. Over the last five years an increase in sales has totaled an overwhelming 2,500 per cent. Yogurt has become a solid multi-million dollar business with a strong marketing campaign that has commanded the attention of everyone, including chefs. You will find Greek style yogurt being used in creative ways on many menus. Whether it’s used to compliment ethnic style cooking or used as a major component to dressings or savory sauces, it is clear Greek style yogurt is the new darling “go to” for culinary inspiration.