Finding the Best Yogurt I

Here’s what I wrote in the About page:

Yoplait tastes astringent,  Kemps’ yogurt is grainy and pungent, Activia is too sweet, Oikos has too much pigment…

That being said, deep down in my heart, I still refuse to accept that I can never find a brand of delicious yogurt on the supermarket shelves. For a developed capitalization country like U.S., the existence of this market gap simply doesn’t make sense.

When I was doing grocery shopping today, I decided to experiment with all of the yogurt brands I can find at Safeway. To make it fair, I choose blueberry Greek yogurt from each brand and compared them. The outcome is pretty interesting: it turned out yogurts of different brands can taste very differently.

First, let’s peek into the ingredients of the five brands I’ve experimented:

Name

Stabilizer Flavoring Color Milk
Dannon Activia Greek
  • Modified Corn Starch
  • Pectin
  • Garrageenan
  • Suger
  • Frutcose
  • Sodium Citrate
  • Slumdog Millionaire
  • Frutcose
  • Sodium Citrate
  • Slumdog Millionaire
Blueberry Nonfat
Yoplait Greek
  • Modified Corn Starch
  • Malic Acid
  •  Malic Acid
Blueberries Nonfat
Chobani Greek
  • Locust Bean Gum
  • Pectin
  • Evaporated Cane Juice
  •  Evaporated Cane Juice
Blueberries Nonfat
Lucerne Greek
  • Locust Bean Gum
  • Pectin
  • Modified Corn Starch
  • Citric Acid
  • Calcium Citrate
  • Citric Acid
  • Calcium Citrate
Blueberries
  • Nonfat Milk
  • Milk powder
Noosa
  • Locust Bean Gum
  • Pectin
  • Gelatin
  • Agar
  • Honey
  • Cane Sugar
Blueberries
  • Milk
  • Cream
  • Protein

Consider how easy it is to make your own yogurt, you may freak out about the varieties of the ingredients that were added to the products. But just like what I want to say with my last post, additives aren’t necessarily bad if bing used in the right amount.

Limited by my knowledge structure, I can’t tell witch brand is healthier, but as a senior yogurt lover, I can tell witch one tastes better.

Dannon Activia Greek

IMG_1186

Dannon Activia Greek has a stimulating acid smell. After finishing a bite of it, the sourness hunted in my mouse for a very long time and stimulated my slivar. As you can tell from the picture, it’s extraordinarily thick! Bluberry puree is at the bottom of the cup.

Thickness:☆☆☆☆☆

Sourness:☆☆☆☆☆

Sweetness:☆☆

Astringent Taste:☆☆

Fruit Content:☆☆☆☆

Yoplait Greek

IMG_1188

Yoplait Greek is also very thick, but what impressed me most is the pukery taste of it. Just one bite is enough to make my tongue feeling extremely uncomfortable staying in the mouse.

Thickness:☆☆☆☆

Sourness:☆☆

Sweetness:☆☆

Astringent Taste:☆☆☆☆☆

Fruit Content:☆☆☆☆

Chobani Greek

IMG_1190

Chobani Greek is relatively nice, but not a delicious one.

Thickness:☆☆

Sourness:☆☆☆

Sweetness:☆☆

Astringent Taste:☆☆☆☆

Fruit Content:☆☆☆☆

Lucerne Greek

IMG_1189

Lucerne Greek is the last one I would buy in the future. It barely has any fruit, and the taste of it is really weird. It was so grainy that I feel like I was eating chalks! The smell of it is similar to the concreted grape juice, but not in a delightful way.

Thickness:☆☆☆

Sourness:☆☆☆☆

Sweetness:☆☆☆☆

Astringent Taste:☆☆☆☆☆

Fruit Content:☆

Noosa

IMG_1191Without the second thought, Noosa is the best one among all the five brands. Instead of the pungent juice smell, it has a delicate smell of milk. The texture of it is very smooth. The right amount of sweetness and sourness mixed with the creamy flavor makes it defiantly delightful to eat.

Thickness:☆☆☆

Sourness:☆☆☆

Sweetness:☆☆☆

Astringent Taste:☆

Fruit Content:☆☆☆☆

After tasting all these yogurts, it is interesting to look back and see how ingredients influenced the flavor of each yogurt. Also, I hope it will give you, my reader, a clue of choosing your favorite yogurt!

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Common Additives In Yogurt

B4-1

Without any doubt, naturally fermented yogurt benefits our body most. But for various reasons, most yogurt on the supermarket shelves contain additives whose power we are not fully aware of. Is additive witch’s poison or fairy’s magic wand?

Additives in yogurt fall into four categories: stabilizer, flavoring agent and color additives .

  • Stabilizer

Pectin(√) —-It is produced commercially as a white to light brown powder, mainly extracted from citrus fruits, and is used in food as a gelling agent particularly in jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks, and as a source of dietary fiber.

Gellan gum(√)—-is produced by culturing bacteria, used as a thickener, emulsifier, and stabilizer. It was an integral part of the now defunct Orbitz soft drink. It is used as the gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties “gummi” candies.

Gelatin(√)—-derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.

Agar(√)—-is a gelatinous substance, obtained from algae

Modified Starch(√)—-also called starch derivatives, are prepared by physically,enzymatically, or chemically treating native starch, thereby changing the properties of the starch.

  • Flavoring agent

Acesulfame(×)—-is a calorie-free sugar substitute(artificial sweetener), chronic usage of acesulfame K may lead to impairment of cognitive function. However, FDA has approved their general use.

Aspartame(×)—-is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. Numerous allegations have been made on the Internet and in consumer magazines purporting neurotoxic effects of aspartame leading to neurological or psychiatric symptoms such as seizures, headaches, and mood changes.

Steviol Glycoside(√)—-are responsible for the sweet taste of the leaves of the stevia plant (Stevia rebaudiana Bertoni). These compounds range in sweetness from 40 to 300 times sweeter than sucrose. In 2006, the World Health Organization (WHO) performed a thorough evaluation of recent experimental studies of stevia extracts conducted on animals and humans, the report suggested the possibility of health benefits.

Splenda(√)—-is the commercial name and registered trade mark of asucralose-based artificial sweetener derived from sugar, it is generally recognized as safe because of their long history of safe consumption.

  • Color Additives

Carmine(×)—-is a pigment of a bright-red color obtained from the aluminium salt of carminic acid, which is produced by some scale insects, such as the cochineal scale and the Polish cochineal, it may cause severe allergic reactions and anaphylactic shock and that it is derived from insects.

Tartrazine(×)—- is a synthetic lemon yellow azo dye primarily used as afood coloring. Tartrazine was found to adversely affect and alter biochemical markers in vital organs, e.g., liver and kidney, of rats, not only at higher doses, but also at low doses.

(Information from wikipedia)