The Ingredients in Your Yogurt May Change Soon, FDA Says
The ingredients in your yogurt will never be the same after July 12. A new U.S. Food and Drug Administration (FDA) ruling allows for new "standards of identity for lowfat and nonfat yogurt" to be included in the general definition of yogurt.
The rule change means that more products made with suitable milk-derived ingredients can be classified as yogurt under certain conditions. The shift follows new advances in technology (colorings, cultures, flavors, and preservatives), as well as changes in the types of milk used to make yogurt (cream, partially skimmed milk, and skim milk).
The statement "contains live and active cultures" will be required to appear on containers if there are 10 million colony-forming units per gram (CFU/g) of live and active cultures. If a product doesn't have any viable microorganisms, it can't be labeled with the same statement.
The ruling references a citizen petition from the National Yogurt Administration as one of the reasons behind the update. As Supermarket News notes, more than a decade has passed since the FDA's last yogurt update.
The International Dairy Foods Association (IDFA) called the move "a highly anticipated and much needed first step." President and CEO Michael Dykes told Supermarket News that the organization was "hopeful that such an all-encompassing regulatory modernization effort may allow for further changes to the yogurt standard in the near future, consistent with the yogurt industry's interests, along with modernization of the many other dairy product standards FDA regulates."
Which yogurts are the best for your health? Here are a registered dietitian's picks for Greek and low-sugar yogurts. To get all of the latest grocery store news delivered straight to your email inbox every day, sign up for our newsletter!