Is yogurt having an identity crisis? The National Yogurt Association (NYA) thinks so.
The association has petitioned the Food and Drug Administration to amend the standard of identity for yogurt, including full fat, low fat and nonfat yogurts. In addition to minium levels of live and active cultures at the time of manufacture, the petition addresses acidity; homogenization/pasteurization; standard dairy ingredients; optional ingredients; nomenclature; and conforming changes to the cultured milk standard.The proposal seeks to clarify incomplete and unclear standards that provide consumers with little confidence about the standardization of yogurt products they purchase and manufactures with little guidance as to how to properly meet them.
The proposal identifies yogurt as a food that contains a minimum level of live and active cultures. A new standard of identity would standardize all yogurt products on the market.