"I just want to buy some yogurt, but the variety of 'yogurt' varieties is really difficult to choose." This is the confusion of many consumers. When a reporter surveyed a number of supermarkets in Beijing, he found that today's yogurt market can be described as a colorful scene. In addition to the previously popular types of “natural yoghurt, fruit yoghurt and other types, many brands have their own “names†style yoghurt: “European Yogurt, French pudding, yogurt, Greek yogurt, etc. These products are beautifully packaged and placed on the shelves in the most conspicuous position, and are also more expensive than other yogurts.
According to Fan Zhihong, an associate professor at the Food Science and Nutritional Engineering College of China Agricultural University, there are indeed many new vocabularies available on the market and consumers are confused. She said that the selection of yoghurt should not be interfered with by the name, mainly to observe the "product category" on the package, which reads "fermented milk" and is the real yoghurt. If yoghurt is added with ingredients other than milk, sugar, fermenting bacteria, and thickeners, it is called “flavoured fermented milkâ€. Most yoghurt products with added juice, fruit, malt, cereals, and coconut are flavors. Fermented milk. As for the name of the front package, no matter how novel, is a good name for the company to give its own product, nothing more than to distinguish from other similar products, to attract consumers' attention.
What needs to be reminded is that no matter whether it is pudding or mousse, it is a dessert containing milk and does not belong to the type of yogurt. Their characteristic is that the protein is lower than the ordinary yoghurt, and the fat is much higher than the ordinary yoghurt, even up to 6% ~ 8% (ordinary yoghurt does not exceed 3%), the sugar is quite enough. In terms of nutritional value, it is much lower than normal yogurt.
Fan Zhihong said that for the so-called foreign types of yogurt, you may wish to look at the list of nutritional ingredients on the package and compare their protein content. Some products have protein levels as high as 6%, and some are only 2.5%, which is no better than traditional products. Look at the carbohydrate content, normal should be 11% to 12%, and some products even up to 15%. If you consider from the perspective of health, it is recommended that you buy those products with high protein, low fat, and low carbohydrates.
Many people will choose “living lactic acid bacteria drinksâ€. In fact, live lactic acid bacteria beverages and yogurt are not a category of products. Fan Zhihong said that drinks refer to more water and less milk, and their main advantage is to provide large amounts of live lactic acid bacteria. "Lactobacillus drinks" sold at room temperature are not worth drinking, because the beneficial bacteria will soon die when stored at room temperature.
If consumers do not want lactic acid bacteria, but want to increase protein, calcium and various vitamins, it is not worth buying such products. Because the content of protein and calcium in the live lactic acid bacteria drink is only 1/3 of that of ordinary yoghurt, and the sugar content is high, it is far inferior to directly drinking ordinary yoghurt.
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