When it comes to food trends and fads, Greek yogurt is a rising star across the country.  Popular brands, such as Chiboni and Fage, are capitalizing on consumers growing preferences towards thicker and more substantial yogurts. The difference in taste and texture is setting this dairy product apart from more familiar yogurts.

Last August, National Public Radio reported that sales of Greek yogurt in the U.S. were expected to reach $1.5 billion in 2011, an increase of 2,500 percent from five years earlier.  

Against this backdrop, it seemed appropriate that the one Super Bowl commercial for a dairy product was Dannon Oikos  Greek Yogurt.  Read more.

 “The thick and creamy texture is refreshing from the watery yogurt I grew up eating,” said John Ricketts, a college professor in Nashville, Tenn. “It is more filling and I feel satisfied after eating a carton of it. I don’t feel like I’m on a diet and starving myself.”

The difference is texture is due to its method of production. Greek yogurt requires roughly four pounds of milk to produce one pound of yogurt.  However, the tangy flavor that comes along with the substantial texture does not suit all taste buds.

“There is a sourness that I don’t like about plain Greek yogurt,” said Sarah Botkins a bank teller from Lebanon, Tenn. “However, I found the mix in product where you mix the fruit into the yogurt are delicious. I get two food groups and I get to enjoy the way everything tastes.”

It is still unclear as to whether consumers will continue to enjoy this new style of yogurt or if it will be another fad in the food industry. However, more companies are reaching out and adopting the new style to have a part in this rising industry.

“I used to walk to the yogurt section of the grocery store and just decide based on the flavors available, “ said Ricketts. “Now half of the inventory is Greek yogurt and I see brands like Yoplait and Dannon who are making it also. It’s good to have so many options available and I will probably try them all eventually.”

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