Yogurt has become a hit product worldwide. The global yogurt market is projected to surpass $67 billion by the year 2015, driven by growing consumer desire for convenient and health promoting products, according to new report by Global Industry Analysts, Inc. This thriving consumer desire, find its source in yogurt’s nutritional and taste characteristics. What makes yogurt sales thrive is also the fact that it can be applied in everyone’s diet. Adults, elderly, children, people on diet, pregnant women and athletes can consume it in regular basis due to its low fat content, protein content, and feeling of fullness that it offers. It is also consumed due to its calcium content, and belief that helps with bone strength and health.
Greek yogurt can have twice as much protein as regular yogurt. One cup of plain, low-fat conventional yogurt usually contains 5 to 10 grams of protein, where Greek yogurt averages about 13 to 20 grams of protein. The extra protein makes people trying to manage their weight, reduce the feeling of hunger.
According to the USDA, Greek yogurt has less sodium by up to 50 percent. It remains full in its taste without the high sodium content.
Low in carbohydrates.
Regular yogurts have 15 to 17 grams of carbohydrates per cup, where Greek yogurt averages around 9 grams.
Easy to digest.
Because Greek yogurt contains fewer carbohydrates than regular yogurt, it has less lactose. This is especially helpful for people who have lactose intolerance.
Texture and Taste.
Greek yogurt has a smooth, rich and thick texture. Part of what makes Greek yogurt different than regular yogurt is that it is strained. The straining leaves yogurt with a creamier, smoother texture and a more full taste.
Versatility. Due to its thick texture, Greek yogurt can substitute fats like cream cheese, mayonnaise, sour cream in savory dishes or baked goods.