U.S. Dairy Products
Yogurt is an ancient food that is enjoyed all around the world. The U.S. has been producing yogurt for decades and has almost doubled its production in the last 10 years.1 Globally, launches of yogurt grew 15.3% from 2011-20162. The varieties of yogurt have also increased with Greek-style yogurt, Australian and Icelandic styles increasing in popularity. No matter the preferred style or flavor variety of yogurt, be it sweet or savory, U.S. manufacturers offer it. Thanks to the many U.S. yogurt processors, yogurt can continue to satisfy consumers and deliver superior nutrition through continuous innovations in flavor, packaging and nutritional composition.
U.S. yogurt typically has a shelf life of 45-60 days, as long as it is stored at 4-5°C. All dairy products, including yogurt, are tested to make sure they safe prior to sale.
To ensure the highest quality and consistency, U.S. yogurt has a standard of identity under the Code of Federal Regulations (CFR) Sec 131.200. It must contain a minimum of 8.25% milk solids nonfat and contain the specific lactic acid-producing bacteria Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus. Other than fluid milk, only certain ingredients can be added to yogurt including nonfat dry milk, whey, cream, milkfat, cultures, sweeteners, flavorings, stabilizers, and colors.
The United States produces a wide range of yogurt products; from traditional to Greek-style yogurt, drinkable yogurt and even yogurt powders, you're sure to find exactly what you need.
Explore yogurt's versatility. It can be consumed as a meal, snack, dessert or even used as an ingredient in prepared foods.
Formulas & Recipes
Whether you are a food and beverage manufacturer or a foodservice operator, adding U.S. yogurt can make a difference in your formulas or recipes. Hundreds of innovative ideas are at your fingertips.
1IDFA Dairy Facts 2016, International Dairy Foods Association, p. 60.
2Innova database product launches tracked-Yogurt, Innova Market Insights, April 2017.