U.S. Dairy Products > Yogurt

Functional Properties

Yogurt's functional properties make it a good choice for manufacturers, chefs and consumers alike. In additional to being a great ready-to-eat food, it offers additional advantages as an ingredient in manufactured products.

Yogurt as a Standalone Food

Yogurt can be consumed throughout the day as part of a meal, snack, or even for dessert by all age groups. Yogurt appeals to consumers because it is a nutrient dense food with a creamy texture and tart, refreshing flavor. It is a versatile product because it can be eaten plain or garnished with mix-in toppings such as fruits, grains or nuts. Flavored yogurts come in a wide range of flavors from fruit to dessert flavors like vanilla, chocolate, caramel, and even vegetable and savory flavors. The convenient single-serve package of some yogurt is also a benefit from cups to tubes and pouches. Yogurt meets consumers' multiple needs for products that taste good, are nutritious and portable.

Yogurt as an Ingredient

Yogurt contributes a smooth creamy texture and tart flavor to bakery products making it ideal for creating lower fat options for cakes, muffins and breads. Yogurt is also an ideal base for salad dressings and provides creaminess and acidity without the fat typically found in an oil-based salad dressing. Even soups and sauces can benefit from the flavor and functionality of yogurt. Many cultures use yogurt as a base for soups and sauces because its creamy texture and acid flavor make it a versatile base to add savory flavors to such as garlic, herbs and other seasonings.

Yogurt can also be found in a dried form in products like confectionery coatings used on nutrition bars or to coat cereal products and dried fruit pieces. Yogurt powder can be used in smoothies or other beverage mixes to add the nutritional benefits of yogurt in a more convenient and shelf stable form.