|
Go
|
|
|
|
|
Stirring the yogurt trend
By Liana Robberecht
September 22, 2011
|
|
|
Greek style yogurt has many uses. It is shown here in a fresh tzatziki dip with cucumber and matzo bread.
Is yogurt the new açaí berry? Remember when açaí was in everything? Well, I ask myself this question every time I turn around and am confronted with the newest advertising campaign promoting yogurt.
An unrefined description of yogurt would be fermented milk; this is not to take away from the nutritional value it holds. Yogurt is rich in calcium, protein, and vitamin B. It also holds probiotic cultures and protein. With this in mind, it is not surprising that yogurt is the centre of many product innovations in: Greek style, premium, all-natural and organic varieties. As consumers, we have options ranging in tastes from strawberry shortcake to banana cream pie, all guilt-free and healthy for us.
|
|
|
Rising immigration rates in the country have created many changes in the dairy market. While there has been a slight decrease in milk products, there is a strong increase in cheese and yogurt. The focus on the trend of healthy eating and lifestyles has been a major factor in stirring the yogurt trend. Of course media is also a major contributor; it is clear yogurt is in the forefront of advertising from commercials and billboards to women’s magazines.
A trip to the grocery store will tell you that numerous yogurt brands and types are now dominating the dairy section in a big way, with Greek style yogurt taking a commanding lead. In Canada alone Greek style yogurt sales have increased 43 per cent in the past year. Over the last five years an increase in sales has totaled an overwhelming 2,500 per cent. Yogurt has become a solid multi-million dollar business with a strong marketing campaign that has commanded the |
|
|
|
|
|
|
|
attention of everyone, including chefs. You will find Greek style yogurt being used in creative ways on many menus. Whether it’s used to compliment ethnic style cooking or used as a major component to dressings or savory sauces, it is clear Greek style yogurt is the new darling “go to” for culinary inspiration.
Because of its capacity as a vehicle for flavour, Greek style yogurt is a champion in the kitchen. It can be used in a traditional tzatziki sauce or in a more innovative way, like as a base for cold puree soups or in muffins. Greek style yogurt adds an undeniable enhancement to both meat and vegetables. It is also easier to digest than milk so people with allergies or intolerances to milk may find that yogurt does not affect them.
The convenience of yogurt also lends a hand in increasing marketability and sales of yogurt products. The “ready-to-go” yogurt products fit well into the busy lifestyles of today’s consumer, not only for adults but for children as well. Yogurt is always in season and available, so it is easy to stock the fridge with this staple snack. Kids love the different flavours that it comes in and parents love the nutritional benefits.
A diverse food like yogurt is really rare. To be able to throw it in your kids’ lunchbox as a healthy and tasty snack and then turn around and put together an amazing meal with a number of complex flavours is something that can’t be accomplished by most foods.
More great food trends and healthy tips:
About the author:
Liana Robberecht, Executive Chef, Calgary Petroleum Club, began her training with the Professional Cooking Program at Northern Alberta Institute of Technology (Edmonton), passing the Red Seal qualifying examinations in 1995. Chef Liana is passionately committed to regional cuisine, and a farm-to-table philosophy pervades the three kitchens and staff of 45 under her leadership. She has a number of professional memberships under her belt, including the Alberta Apprenticeship and Industry Board and the SAIT Advisory Committee for the Professional Cooking Program.
|
|
 |
| |
|
| |
| < Back |
|
|
|
| Copyright © Restaurant Central. All rights reserved. |
|
|
|
|
|
|