Food Engineering

NY, Idaho lawmakers urge USDA reclassification of Greek yogurt

Greek yogurt is higher in protein and calcium and lower in fat than traditional yogurt

January 22, 2013

NY, Idaho lawmakers urge USDA reclassification of Greek yogurt
Congressional representatives from New York and Idaho wrote a letter to Secretary of Agriculture Tom Vilsack to ask that Greek yogurt be reclassified as a protein under the MyPlate nutrition guidelines. Greek yogurt is not currently differentiated from regular yogurt despite its higher protein and calcium content and lower fat. The letter notes that Greek yogurt is one of the nation’s fastest growing food categories, accounting for almost 30 percent of the US yogurt market, and urges the National School Lunch and Breakfast programs to allow schools to account for Greek yogurt as a protein option via a pilot program.