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Yoghurt is made by bacterial fermentation of milk, the bacteria used to make yogurt are called “yoghurt cultures,” which ferment lactose, the natural sugar in milk. The process produces lactic acid, a substance that causes milk proteins to curdle, giving yogurt its unique flavor and texture. Yogurt can be made from all types of milk.
Varieties made from skim milk are considered fat-free while those made from whole milk are considered full-fat. Yoghurt is high in protein, calcium, B vitamins and trace minerals that supply essential nutrients to the body. Probiotics in yogurt boost digestive health by reducing the symptoms of common gastrointestinal disorders, such as bloating, diarrhea and constipation.
The Leeds University-led research found that organic yoghurts were among the most sugary types, containing more sugar per 100g than cola. Natural and Greek-style yoghurts could be classed as low in sugar. Yoghurt desserts contained the most sugar – an average of 16.4g per 100g. This category also included some products that did not contain yoghurt, such as chocolate mousse and creme caramel.
The second most sugary product was organic yoghurts with a typical 13.1g per 100g. Children’s yoghurts typically contained 10.8g per 100g, the equivalent of more than two sugar cubes, the study found.
By comparison a 100g serving of a typical cola contains 9g of sugar.
The NHS recommends that children aged four to six have no more than 19g of sugar, or five sugar cubes a day, and it is advised that those aged seven to 10 consume less than 24g daily. To be classed as low sugar there needs to be no more than 5g per 100g. Only 9% of products surveyed were below this threshold.
Sugar content in youghurt
Desserts – 16.4g per 100g
Organic – 13.1g per 100g
Flavoured – 12g per 100g
Fruit – 11.9g per 100g
Children’s – 10.8g per 100g
Dairy alternatives – 9.2g per 100g
Drinks – 9.1g per 100g
Natural and Greek – 5g per 100g