Greek yogurt has become a favorite among yogurt fans for its über-creaminess, thick spoonability, and high protein content. And now, many food manufacturers are taking that popularity to heart and stirring it into products that extend far beyond the breakfast table. Last week The Huffington Post reported that Greek yogurt has gone from one percent of the yogurt market in 2007 to 36 percent currently. It is now not only used for morning breakfasts, but home cooks reach for it to achieve creaminess in dips, soups and pies. And beyond the home kitchen, you'll find the thick yogurt in many commercial products. In fact, The Huffington Post went so far to call it "an invasion" last week. Some examples of new products you'll see gracing store shelves are squeezable baby food containing the yogurt, granola bars drizzled with Greek yogurt, and frozen yogurt made with a base of Greek yogurt. There's even a new product being marketed as Yummus: a yogurt/hummus mixture.
Sitting here reading about the Greek yogurt trend and beginning to see these products at our local grocery store, I can't help but wonder: what's next?
Have you tried any of these new items? I'd love to hear what you think!
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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