bake - June 2015 - 56

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Yogurt Parfaits
Yogurt is a dairy product produced by the bacterial fermentation of the lactose component of cow's milk that has been
heated to high temperatures. It is available in nonfat, low fat,
and full fat varieties, and because yogurt comes in so many
ﬂavors, it appeals to every member of the family.
According to Mintel, some 58 percent of adults in the United
States eat yogurt an average of 7.5 times per month. And
yogurt is even more appealing to consumers when it comes
in the form of a parfait. According to The Food Channel's Top
10 Breakfast Trends, in place of a big, heavy breakfast, many
people are doing the "breakfast two-step," meaning they

Health Beneﬁts

are ﬁrst fueling up on caffeine and then supplementing with

Few foods help meet consumers' nutritional needs at every

protein a little later in the morning; yogurt parfaits are the

stage of life better than yogurt. An average 8-ounce serving

perfect protein-packed choice to hold them over until lunch.

of yogurt contains between 8 and 10 grams of protein, or 16
to 20 percent of the Daily Recommended Value. In fact, after

Market Demands

culturing, the amount of protein in yogurt often exceeds that

Some 95 percent of Americans perceive yogurt as very or

of milk, and it is so protein dense that the USDA's school meals

somewhat healthy, and more and more people are trying to

program now considers it a meat alternative.

include yogurt in their daily diets. Those sentiments have translated into a signiﬁcant increase in yogurt sales during the past

Yogurt is also an excellent source of calcium; some yogurts

several years.

contain up to 35 percent of the Recommended Daily Intake for
calcium. Yogurt is low in fat and high in certain minerals and

According to the National Association for the Specialty Food

essential vitamins as well, including riboﬂavin B2, vitamin B12,

Trade's (NASFT) 2011 "State of the Specialty Food Industry"

phosphorous, and potassium.

report, yogurt is one of the trade's fastest growing categories. It jumped 61.5 percent in sales between 2008 and 2010,

In addition, the many live active cultures found in yogurt have

reaching $1.1 billion. The yogurt category also experienced

been shown to help:

the industry's highest unit-sales growth during the same time

* Aid in digestion

period-an increase of 70.7 percent.

* Prevent osteoporosis
* Reduce blood pressure

Additionally, Greek yogurt sales in particular have seen tremen-

* Strengthen immunity

dous growth over the past six years, from 4 percent of the

* Support weight loss

market share in 2008 to 52 percent in 2014. Yogurt manufacturer Chobani has played a very important part in this develop-

Researchers are also exploring how yogurt may help play a role

ment as they found the right approach to American consumers'

in reducing cholesterol levels and preventing certain diseases.

taste with their products at the right time.

More research is needed, but so far, the results are promising.

56 < JUN 2015 | bakemag.com

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