Greek Yogurt, also known as strained yogurt, comprises a distinct category within the cultured dairy market, characterized by a thick, creamy texture and tangy flavor profile achieved by straining out the whey liquid from regular yogurt. This process concentrates the proteins and fats, resulting in a product with roughly twice the protein content and a lower lactose level compared to traditional yogurt, while also removing much of the natural sugar. The category includes key varieties based on fat content, such as full-fat, low-fat (2%), and non-fat (0%), and is widely available in both plain and flavored formats. These products maintain the probiotic cultures essential for gut health and require consistent refrigeration to preserve their live cultures and freshness. Greek yogurt serves versatile culinary roles; its rich texture makes it an ideal base for creamy dips, tzatziki, and savory sauces, a healthy substitute for sour cream or mayonnaise in recipes, and a protein-packed component in smoothies, parfaits, and baked goods. Its high protein content and satiating quality have positioned it as a popular choice for health-conscious consumers seeking nutritious breakfasts or snacks. Marketed in tubs and single-serve cups, the category continues to evolve with innovations such as “Greek-style” yogurts that use thickeners instead of traditional straining, plant-based versions, and offerings with mix-in toppings like honey or nuts, catering to the growing demand for high-protein, functional foods while maintaining its roots in Mediterranean culinary tradition.
