Natural yoghurts in the test: Over 80% impress with their quality and taste!

Natural yoghurts in the test: Over 80% impress with their quality and taste!

In a current test carried out by the Association for Consumer Information (VKI), natural yoghurts performed predominantly positively. A total of 38 different products were examined, which were either reduced fat, lactose-free or Greek. According to the results, 32 of the yogurts tested received “very good” or “good” ratings. However, the remaining products were worse: one yoghurt was classified as “less satisfactory” and five others were classified as “average”. The details of the study results will be available from November 20th in the December issue of KONSUMENT magazine and on the VKI website ( vki.at ).

A central aspect of the investigation was checking for germs typical of yoghurt and spoilage germs. The test results showed that all products were clean in terms of spoilage germs - which include yeast, mold and coliform germs. These tests are particularly important because, according to the Austrian Food Code, fermented milk products must have a minimum live germ content even at the end of the best-before date. It was reported everywhere that there was no criticism regarding the minimum content of live germs in the yoghurts tested ( kleinezeitung.at ).

Sensory and nutritional evaluation

Despite the positive results in terms of microbiological quality, there were some downgrades in the sensory testing, which was mainly carried out through blind tastings. One product stood out negatively: The “Better Organic Premium Natural Yoghurt 1% Fat” from Salzburg Milch had a clear odor difference at the end of the best-before date and therefore received the rating “less satisfactory”. During the sensory assessment, the appearance, consistency and taste of the natural yoghurt were also taken into account ( kleinezeitung.at ).

When it comes to nutritional values, low-fat yogurts (up to 1% fat) are rated best. These received a grade of A in the Nutri-Score, while normal-fat yogurts (approx. 3.6% fat) were graded B and Greek yogurts (approx. 10% fat) were graded C. This shows that consumers who are watching their diet may prefer reduced-fat options ( vki.at ).

Food labeling regulations

Food labeling is subject to uniform regulations in the EU, which have been in force since December 13, 2014. Special requirements are anchored in the Food Information Ordinance (LMIV). For all products that require labeling, information such as food name, list of ingredients, nutritional tables and best-before date must be clearly visible and legible. The nutritional labeling, which has been mandatory since December 13, 2016, includes, among other things, energy value, fat, saturated fatty acids, carbohydrates, sugar, protein and salt. These transparent labels help consumers make informed decisions and better manage their diets ( bmleh.de ).

In summary, the test results show that the quality of natural yoghurts in Austria is generally high, but sensory deviations can occur in individual cases. Product labeling helps consumers make healthy and informed decisions.