Tuesday, August 04, 2009

The puzzle of American yogurt...

...is this: Every national cuisine has a vernacular yogurt which is superior to American yogurt.

Think about it. Greek*, Indian, Swiss, Korean (n.b. many Koreans are lactose intolerant!), the list goes on: all better than American yogurt. And I'm not talking about handmade "artisanal" yogurt; this is all mass-produced stuff.

Now, of course, in our globalized world, one can obtain foreign yogurts for pretty reasonable prices, so it's not like I'm suffering here. What I want to know is: who keeps Dannon in business? Haven't they noticed that American yogurt has the unappetizing consistency of snot, and is also excessively sour, which the manufacturer typically tries to cover up (clumsily, unsuccessfully) with excessive sugary flavoring? Or do people just not know any better?

Or maybe it's just the advertising.

*My poison of choice: Fage 2% + fresh pineapple chunks. This may be the only vaguely healthy foodstuff which actually makes me feel satiated when I eat it after exercise.

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