There are many varieties of yogurt available today that you're sure to find one for every use and lifestyle:
Low-fat yogurt. It contains 3g of fat per reference amount and serving or less according to Canadian regulations.
Fat-free yogurt. According to Canadian labeling regulations, this yogurt contains less than 0.5g of fat per reference amount serving. It is available plain and with added flavorings and sweeteners.
Light yogurt. May be used on a yogurt that is light in fat, which can mean it is 25% lower in fat than the regular formula and/or it may be 25% lower in energy (calories) than the regular formula. It can also be a product that is light tasting, but this must be outlined on the label.
"No Added Sugar" yogurt. Contains no added sugars and no ingredients containing sugar or ingredients that contain sugars that functionally substitute for added sugar.
"Sugar-free" yogurt. Contains less than 0.5g added sugar per reference amount and serving. It may be unsweetened or may contain artificial sweeteners.
Lactose-free yogurt. Has no detectable lactose present. This labeling claim is not covered by Canadian regulations.
Probiotic yogurt. Contains beneficial bacteria in addition to the standard Lactobacillus bulgaricus and Streptococcus thermophilus strains found in all yogurt.
Prebiotic yogurt. Contains food ingredients, such as inulin (a non-digestible fiber), that enhance the actions of probiotic beneficial bacteria.
Enriched yogurt. Has added nutrients above the amount naturally found in the ingredient components. Some yogurts are enriched with calcium, fiber, omega-3 fatty acids and vitamins among other nutrients.
Organic yogurt. Is made with organic ingredients. The regulations vary between each regulating body which is identified on the label.
Drinkable yogurt. Yogurt with a thinner texture sold in bottles as a beverage, often with sweetening and fruit flavors.
Tube yogurt A thick yogurt in a portable tube-shaped package. It is often sweetened and flavored with fruit or other flavorings.
Frozen yogurt: yogurt that is frozen, similar to ice cream, that is sweetened and, often, with added fruit or flavorings. It does not contain the same live, beneficial bacteria as fresh yogurt because of the freezing process.
Kefir: Similar to yogurt but, in addition to the bacterial cultures, it is fermented with yeast. It has a stronger, tangier taste than yogurt.
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