Greek yogurt is gobbling up the American market and New Yorker magazine dedicated one of its most popular sketches worldwide to popular product, which is especially catching on in New York.
Sales of Greek yogurt are booming, since it is healthier than other yogurts or snacks and despite being more expensive than other yogurts that are watery, it’s catching on. Greek yogurt has most of the water and whey strained out, making it richer in protein and giving it the density of sour cream.
Greek yogurt is richer in texture than unstrained yoghurt, but low in fat. Since the straining process removes some of the lactose, strained yoghurt is lower in sugar and carbohydrates than unstrained yogurt. “Greek yogurt” brands in North America include FAGE, Chobani, Voskos, Olympus, Oikos and organic Oikos.
The best-known brands, Chobani and Fage, have their main production plants in New York and are battling for the market, although Chobani, owned by a Turkish-American, has taken over the lead from the Greek company.
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