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 toÂ Merriam Webster, is â€œa 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.â€
However,Â Dannon is allowed to label its Fruit on the Bottom strawberry as yogurt even though the ingredients are:
– Cultured grade A lowfat milk
– fructose syrup
– high fructose corn syrup
– 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 toÂ Stonyfield Farms Strawberries and Cream ingredients:
– Cultured Pasteurized Organic Whole Milk
– Organic Strawberries
– Naturally Milled Organic Sugar
– 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 atÂ 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 â€œyogurtâ€?
I find it ironic â€” or maybe just sickening â€” that to get a Dannon â€œyogurtâ€ that is actually closer (yes, justÂ closer) to yogurt, you have to buy the one that says â€œAll Naturalâ€. What? That seems just crazy to me.
Kinda makes you wonder: Is your yogurt really yogurt? How about your bread? Your peanut butter?