product roundup
Global Culture:
The Surge in
International
Yogurts
BY DINA CHENEY
T
he yogurt section has become
very cosmopolitan. Products in
various international styles—especially thick and creamy Greek—
abound. According to some estimates, protein- and probiotic-rich Greek yogurt now
accounts for more than
one-third of U.S. yogurt
sales (way up from 4 percent in 2008). Producers
have also been milking
the U.S. market with
kefir (originally from the
Caucasus Mountains of
Eastern Europe) and skyr
(from Iceland). Here are
just some of the options in
the multicultural bunch.
PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI;
PROPS STYLING: FRAN MATALON-DEGNI
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