A trip down the dairy aisle to grab a carton of yoghurt used to be a relatively straightforward affair. Now, though, the chilled section of the supermarket is home to a frankly overwhelming array of options. Yes, the humble natural yoghurt is still there, but it sits alongside fat-free versions, protein-heavy pots promising gym gains, fancy-looking offerings flavoured with salted caramel or adventurous fruits, and squashy pouches for kids. Then there are the dairy-free alternatives, products shouting about their Greek or Icelandic heritage – and whatever the heck kefir is.
Just as confusing to navigate is the mixed messaging that has sprung up around this particular food family. Is yoghurt a superfood? Or more like a super sweet dessert, deceptively dressed up as a healthy snack? Are low-fat options really as good for us as adverts featuring joyful, yoghurt-eating female celebs would have us believe? Or are the low-cal options packed with nasty chemicals best avoided? And what’s the difference between “Greek” and “Greek-style”? It can be difficult to unpick the genuine claims from the marketing spin.
