Is your yogurt really yogurt?

U.S. law allows food manufacturers to label a food as something that it only vaguely resembles. For example, what is yogurt?

Yogurt is, according to Merriam Webster, is “a fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of two bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) have been added.”

However, Dannon is allowed to label its Fruit on the Bottom strawberry as yogurt even though the ingredients are:
– Cultured grade A lowfat milk
– strawberries
– sugar
– fructose syrup
– high fructose corn syrup
– pectin
– modified corn starch
– natural flavor
– kosher gelatin
– purple carrot juice concentrate
– carmine and turmeric (for color)
– malic acid
– calcium phosphate
– active yogurt cultures including L. acidophilus

Compare to Stonyfield Farms Strawberries and Cream ingredients:
– Cultured Pasteurized Organic Whole Milk
– Organic Strawberries
– Naturally Milled Organic Sugar
– Pectin
– Organic Beet Juice Concentrate (For Color)
– Natural Flavor
– Six Live Active Cultures Including L. Acidophilus, Bifidus, L. Casei And L. Rhamnosus.

Even better, take a gander at Sky Top Farms maple yogurt:
– Organic Whole Milk
– Pure Organic Maple Syrup
– Active Yogurt Cultures (S. thermophilus, L. bulgaricus, L. acidophilus, bifidobacterium longum, bifidobacterium infantis)

So, which one sounds the most like yogurt, as opposed to “yogurt”?

I find it ironic — or maybe just sickening — that to get a Dannon “yogurt” that is actually closer (yes, just closer) to yogurt, you have to buy the one that says “All Natural”. What? That seems just crazy to me.

Kinda makes you wonder: Is your yogurt really yogurt? How about your bread? Your peanut butter?