Greek yogurt has more than twice the protein of regular yogurt. That’s because it is strained, a process that removes water from the yogurt. A serving of Greek has 18 grams of protein vs. just 8 for regular yogurt.
New York is a Greek yogurt empire, home to market leader Chobani, and also Fage and Alpina. Sales of Greek yogurt have been growing meteorically in the past 5 years. Dairy farmers love this new product category because it requires twice as much milk to produce Greek yogurt compared to regular yogurt.
Congressional representatives from NY have asked the USDA to add Greek Yogurt to its school lunch program. The USDA, which regulates what foods can be included in the meals its programs provide to underprivileged children, has indicated that it is willing to bring Greek Yogurt onboard.
The USDA is now asking manufacturers like Chobani to propose how they will provide bulk packaged Greek Yogurt to schools.
Our take: this sounds like a win-win-win for child nutrition, Chobani, and the NY dairy industry. A rarity in US food politics. Pobably a few lobbyists made a buck too.
The devil is in the details though. Will the yogurt served be non-flavored, served up with fresh diced fruit? Or will it be the flavored yogurts with added sugars? Kids used to chocolate milk with 3 added teaspoons of sugar may find it challenging to adapt to the tart flavor signature of yogurts. But hey, that doesn’t mean we shouldn’t try.
Do your kids eat Greek yogurt?