Tag: Yogurt thickeners

Gelatin is a common food additive used in the dairy industry to improve product texture and stability. So, why do they add gelatin to yogurt? The simple answer lies in its ability to act as a stabilizer and thickener, creating a more appealing and shelf-stable product for consumers.

Gelatin is a protein derived from animal collagen, commonly added to yogurts to improve texture and stability. For vegetarians and those with specific dietary requirements, knowing what Greek yogurt has no gelatin is key to making an informed choice for breakfast or snacking.

Greek-style and skyr yogurts can naturally contain nearly double the protein of regular varieties due to a straining process. The ingredients in protein yogurt often go beyond milk and starter cultures to boost nutritional content, enhance texture, and improve flavor for consumers.

Over 75% of Greek yogurt consumers prefer a thick, rich texture, but many store-bought and homemade versions fall short. If you've ever wondered how to make Greek yogurt even thicker, you're not alone. Achieving that perfectly dense, creamy consistency is an art, but with the right techniques, you can transform a watery yogurt into a luxurious treat.

While many Yoplait products do not contain carrageenan, some specific international or specialty versions list it as an ingredient for thickening and stabilizing. This variability means consumers must check the ingredient list on their specific product to determine the presence of carrageenan.