There are three types of yogurt: yogurt, lowfat yogurt and nonfat yogurt.
The main difference between them is the fat content before addition of the
Additionally, all of these products must have at least
8.25% of milk solid nonfat before the addition of the bulky flavors.
- Yogurt made from whole milk has at least 3.25% milk fat. DANNON®
products that fall into this category include Plain and Natural
- Lowfat yogurt made from lowfat milk, reduced-fat milk or part-skim
milk has between 0.5 and 2% milk fat. DANNON has several lowfat yogurts,
which include Fruit on the Bottom, Plain Lowfat Natural
Flavors and Fruit Blends.
- Nonfat yogurt must contain less than 0.5 percent milk fat.
DANNON has several nonfat yogurts, which include Plain Nonfat and
Light & Fit.
Yogurt traditionally contains the following:
- Milk: Fresh milk is received directly from local dairy farms.
- Fruit/Flavors: Fruit, natural and artificial flavors can be added to some of our yogurts.
- Live and Active Yogurt Cultures: Lactobacillus bulgaricus and
Streptococcus thermophilus are added to the milk. In addition, some
DANNON cup yogurts contain a third culture called Lactobacillus acidophilus.
These cultures are carefully cultivated in DANNON laboratories by expert
Besides milk, fruit and live and active cultures, some DANNON yogurt varieties
may contain other ingredients that enhance the flavor, texture and appearance
of the finished product:
- Cornstarch: A natural starch extracted from corn, cornstarch
helps give body and texture to yogurt. The Food and Drug Administration
has deemed modified cornstarch as a Generally Recognized As Safe (GRAS)
ingredient, meaning that it can be safely added to foods under current
good manufacturing practices.
- Gluten: This protein is found in wheat, oats, rye and barley.
DANNON yogurt products are not formulated to contain gluten, but they
can't be considered gluten free. The natural system for stabilizing
flavor might contain ingredients derived from gluten sources. Since
there is a current lack of consensus on individual sensitivity levels
to gluten, and there are no accurate tests to detect the presence and
amount of gluten, DANNON yogurt cannot be classified as "gluten free."
- Aspartame: A low-calorie sweetener, aspartame is made of two
naturally occurring amino acids: aspartic acid and phenylalanine. Approved
by the U.S. Food and Drug Administration (FDA) in 1981, aspartame has
been determined safe for the general population, as well as for people
- Fructose: A simple sugar derived from fruit, fructose is added
to several DANNON products for a natural-tasting sweetness.
- Pectin: A fiber derived naturally from fruit, pectin helps
thicken the yogurt and create the desired consistency and texture. Some
DANNON yogurt varieties may contain a small amount of a pectin blend
made from citrus fruits including lemons, limes, oranges and grapefruit.
- Gelatin: Some of our products contain gelatin to give them
the desired consistency and texture. These varieties bear a "K" on the
label indicating kosher certification by Rabbi Dr. David I. Sheinkopf.
- Mineral Compounds: Calcium, potassium and sodium phosphate
are mineral compounds that are present naturally in milk. These minerals
can be added to our products for specific functions that improve quality.
For example, calcium phosphate can be added to enhance the texture and
consistency of fruit preparation. Potassium and sodium phosphate may
be added, most commonly to Fruit on the Bottom, to prevent the naturally
derived fruit color from mixing in with the white yogurt.