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Discussion Threads: Questions from the Field


You see and judge dairy products all the time. What are your favorite kinds of yogurt?


First of all, the opinions in this article represent my personal preferences. DuPont does not endorse any brand of dairy product and neither do I. With that said and in keeping with the theme of “fat is back” in our leading article, I can tell you that I like the higher fat yogurts. The same holds true for ice cream. There is nothing wrong with a 10% fat ice cream, but for my taste I prefer a 14 – 16% fat premium ice cream. I also like one with a lower overrun (less air pumped into it). Why do I mention this and what has this got to do with yogurt? Well, you guessed it. The higher the fat in the yogurt, the better I like it. I just plain like the taste of dairy fat. There are several brands out on the market that have a 6-7% fat level. I also like Greek yogurt because it is heavier and has a more pudding-like creamier texture or heavier mouthfeel. 

Here are a few of my personal favorite brands: Noosa, Greek Gods and Liberte yogurts. All of them are higher in fat. I also like Fage yogurt and Wallaby yogurt. These products differ quite a bit from the yogurt that was first introduced to the United States! Remember those old wax containers with the sundae style fruit-on-the-bottom type of yogurt? There was always a pool of whey on top you had to mix in and the coagulum was rough looking and somewhat grainy. Yogurt sure has come a long way! I like smooth pudding style types of yogurt and all types of Greek yogurt. In fact, a large yogurt producer used to make a “custard style” yogurt that was creamier, more pudding like and heavier in the mouth. I enjoyed that type of yogurt. When yogurt was first introduced in the US, it seemed it was taken as a diet food. No yogurt on the market at that time was made from whole milk like in Europe. Ours were always low-fat or nonfat. One company made a whole milk yogurt with unique flavors and then killed the yogurt culture by heat treating it after fermentation. It had the taste and was quite good, but did not have the live and active yogurt bacteria in it that we know are good for our gut. A regional dairy back in the 1990’s in the Minneapolis-St. Paul area introduced a 5% premium yogurt. That was a good yogurt that was perhaps ahead of its time based on the popularity of the higher fat yogurts we have on the market today.

I also recognize the benefits of probiotic yogurts. These cultures are quite mild, boast benefits to digestion and help you maintain a healthy microflora in your small intestine. They don’t alter the taste of yogurt while providing a benefit. DuPont has a line of premium probiotics called HOWARU cultures that were part of a clinical research trial promoting the benefits of consuming these probiotic bacteria in sufficient numbers as to provide a health benefit. If you are interested in our line of probiotic culture strains please consult with your DuPont sales representative today!