A Variety for Every Taste

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There are many varieties of yogurt available today that you’re sure to find one for every use and lifestyle:

Low-fat Yogurt: Yogurt that contains 3 g of fat per reference amount and serving or less according to Canadian regulations.

Fat-free Yogurt: According to Canadian labelling regulations, this yogurt contains less than 0.5 g of fat per reference amount and serving. It is available plain and with added flavourings and sweeteners.

Light Yogurt: May be used on a yogurt that is light in fat, which can mean it is 25% lower in fat than the regular formula and/or it may be 25% lower in energy (calories) than the regular formula. It can also be a product that is light tasting, but this must be outlined on the label.

“No Added Sugar” Yogurt: Yogurt that contains no added sugars and no ingredients containing sugar or ingredients that contain sugars that functionally substitute for added sugar.

“Sugar-free” Yogurt: Yogurt that contains less than 0.5 g added sugar per reference amount and serving. It may be unsweetened or may contain artificial sweeteners.

Lactose-free Yogurt: Yogurt that has no detectable lactose present. This labelling claim is not covered by Canadian regulations.

Probiotic Yogurt: Yogurt containing beneficial bacteria in addition to the standard Lactobacillus bulgaricus and Streptococcus thermophilus strains found in all yogurt.

Prebiotic Yogurt: Yogurt that contains food ingredients, such as inulin (a non-digestible fibre), that enhance the actions of probiotic, beneficial bacteria.

Enriched Yogurt: Yogurt that has added nutrients above the amount naturally found in the ingredient components. Some yogurts are enriched with calcium, fibre, omega-3 fatty acids and vitamins among other nutrients.

Organic Yogurt: Yogurt that is made with organic ingredients. The regulations vary between each regulating body which is identified on the label.

Drinkable Yogurt: Yogurt with a thinner texture sold in bottles as a beverage, often with sweetening and fruit flavours.

Tube Yogurt: A thick yogurt in a portable tube-shaped package. It is often sweetened and flavoured with fruit or other flavourings.

Frozen Yogurt: Yogurt that is frozen, similar to ice cream, that is sweetened and, often, with added fruit or flavourings. It does not contain the same live, beneficial bacteria as fresh yogurt because of the freezing process.

Kefir: Similar to yogurt but, in addition to the bacterial cultures, it is fermented with yeast. It has a stronger, tangier taste than yogurt.

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