MIPOR study reveals nutritional differences in Greek yogurts

The International Institute for Consumer Research (MIPOR) recently conducted a comparative evaluation of 31 Greek-style and authentic Greek yogurts available in Slovenian stores. The study assessed products based on nutritional composition, labeling, and sustainability.

Results showed significant variation in quality: only two products received a ‘very good’ rating, eight were rated ‘good’, eight were ‘average’, and 13 were deemed ‘deficient’.

The research highlights a key distinction between authentic Greek yogurt, produced in Greece through fermentation and straining, and Greek-style yogurt, which may use different processes or additives like cream or milk powder to achieve a similar texture. Protein levels varied widely, with authentic Greek yogurts containing between 5.3 and 10 grams of protein per 100 grams, while Greek-style varieties ranged from 2.9 to 10.3 grams. Consumers are advised to check nutritional tables for accurate protein and fat content rather than relying solely on product names.