Greek-style yogurt: the best supermarket choices, says UFC-Que Choisir

When it comes to choosing a Greek yogurt at the supermarket, doubts quickly creep in. Between promises of thickness, sweet flavors and blue flags, it’s hard to find your way around. Here are some key points to bear in mind, based on recent recommendations from UFC-Que Choisir.

What does UFC-Que Choisir recommend for fresh produce?

The first thing to do is look at the name. Greek-style yogurt does not indicate origin, but rather the promised texture and style of production. On the other hand, “Greek yoghurt” refers to a Greek origin. The consumers’ association therefore recommends checking the “made in…” line and the list of ingredients.

What’s more, UFC-Que Choisir encourages a simple choice: opt for a short list with milk + ferments. Greek-style yoghurt may contain cream for creaminess, but beware of added thickeners and powders. Consequently, a clear composition is the best indicator of quality. In short, the fewer the ingredients, the better.

You also need to be vigilant when it comes to sugar. If you like a vanilla or fruity taste, compare the nutrition label per 100g, which is more reliable than “per portion”. However, some jars with a “plain” look hide flavored sugars. So read each line carefully.

“Aim for a short ingredient list and consult the nutritional value per 100 g.”

Labelling, origin and marketing: avoiding the pitfalls

Blue visuals, Mediterranean landscapes and thick jars are alluring at first glance. However, UFC-Que Choisir reminds us that attractive packaging is no guarantee of origin or method. Greek yoghurt may be made in France or elsewhere. So check the manufacturer’s address and legal information.

Next, the creamy texture may come from filtration or additions. Also, a higher protein content may reflect the yogurt’s true concentration. Creaminess, on the other hand, may be due to cream or starches. Compare formats and prices per kilo, as the portion size can distort the impression of a good deal on Greek-style yogurt.

• Read the name and origin of manufacture
• Choose 2 ingredients: milk and ferments
• Compare sugar and fat per 100 g
• Observe price per kilo, not just price per jar
• Beware of over-promising images and slogans

Choose according to your nutritional needs

Your expectations guide the shelf. For a satiating breakfast, a plain Greek yogurt, rich in protein, may be suitable. On the other hand, for a light dessert, a lower-fat, no-sugar-added yoghurt will do. So, adapt your choice to the moment you want to eat.

Sojade – Plain Greek-style vegetable yogurt. This plant-based alternative takes up the creamy spirit while remaining organic, GMO-free, with no added sugar or additives. For a more plant-based routine, this “Greek-style” format provides a simple, everyday solution.

What’s more, personalize your bowl. Add fresh fruit, seeds or a drizzle of honey to taste and limit industrial sugar. As a result, you retain control over the nutritional profile. In short, a homemade topping transforms a neutral pot into a balanced snack, without betraying the spirit of Greek yoghurt.

Plant alternatives: points to watch out for

On the shelves, names vary according to regulations. For example, fermented vegetable desserts are not dairy products, even if they are similar in the use of ferments. For use comparable to Greek-style yoghurt, look for a thick texture and a clear list of ingredients. Also, keep an eye on the sugar content, which is often higher in flavored versions.

Sojade – Chocolate dessert So Soja. This plant-based chocolate dessert is a practical treat, priced at around €6.30 depending on the chain. It’s not a Greek-style yoghurt, but a pleasurable option for finishing a meal without dairy products.

Tips for buying and using at home

Before going to the checkout, take a breath and compare calmly. So, line up two labels and go through the same nutritional line per 100g. This way, you neutralize the “mini pot” or “maxi pot” effect. Also, think about the number of servings you need for the week.

At home, keep your jars well chilled and reseal them as soon as possible after opening. Sometimes a slight whey separates on the surface: simply stir. In short, serve in a bowl and measure out your additions to avoid loading Greek yoghurt with sugar. And vary the fruits in season, just for fun.

Feel like cooking? Place plain yoghurt in a colander lined with a cloth over a bowl, then leave to drain in a cool place for a few hours. This gives you a denser, Greek-style texture, which you can flavour to your taste. As a result, you’re in control of taste, quality and budget, without sacrificing creaminess.

• Greek yogurt